Restaurant: Sushi Miyagi
Location: 150 S Barrington Ave, Los Angeles, CA 90049. (323) 382-5635
Date: Sept 10 & October 1, 2019
Cuisine: Japanese Sushi
Rating: Top Shelf Omakase Sushi
Great sushi is always a good excuse to pull out the beloved Champagnes and White Burgundies.
And I was excited to hear that a new high end omakase sushi place had opened in Brentwood — in the conveniently located but anoying to park at junction of Barrington Ave and Place.
The space is small but attractive.
This is chef focused serious sushi, and so we pre-ordered the largest omakase possible — Erick even egged them on to a larger than offered menu.
Chef Shinichi Miyagi says about himself on his website:
Born in Osaka, the art of sushi mesmerized the chef at an early age and decided to devote his life as a “Decchi” (apprentice) under Master Higuchi at the age of 16. He opened his first “Kappo” (traditional style of cooking in front of a crowd) restaurant at the age of 25, and moved to LA at 29, working in numerous well known Sushi restaurants in West LA, Beverly Hills, and San Diego.
Through managing a Sushi restaurant in Manhattan Beach (i-naba), now in present day, he found an opportunity to try his skills as an executive chef in Brentwood/Los Angeles. The chefs many years of experience in choosing the freshest fish, will surprise even the most sophisticated pallets of this beautiful city.
His methods and techniques in preparation follows the traditional Japanese style, bringing out the true flavors of the fish. The chef also prepares two styles of rice, AKAZU SHARI (Red vinegar sushi rice), and SHIROZU SHARI (White vinegar rice). The SHARI (Sushi rice) will alternate depending on the fish being prepared, and we hope you enjoy the eclectic flavors of the different vinegars being used.
2017 Guillaume Selosse Champagne Ville-sur-Arce Largiller Extra Brut.
From my cellar: NV Jacques Selosse Champagne Rosé. VM 94. The NV Rosé is laced with the essence of crushed rocks, mint, chalk. white pepper and cranberry. Chiseled and vibrant in the glass, with tremendous energy, the Rosé is fabulous. This release is based on the V.O. blend of 2011, 2010 and 2009 vintages, with a touch (3-5%) still Pinot from Francis Egly, vintages 2011 and 2010. Disgorged November 7, 2018. (Drink between 2018-2026)
Marinated Sardines from Japan with dashi. Lovely soft delicate fish with the strong sardine oil flavors in perfect balance with the vinegary marinade.
Shigoku oyster from the pacific northwest. On the left with uni and on the right with caviar and yuzu. In the front is Japanese plum.
Buri with ponzu, daikon radish and green onion. Delicate and delicious sashimi.
On the left, monk fish liver. To the right, octopus (tako) with mozzarella, then tomato and on top seaweed from Okinawa with mountain yam. All scrumptious.
Toro tartar with caviar and wasabi ponzu. The nobu classic but perfectly executed.
Fresh king crab, grilled. Simply sweet crab meat.
2005 Domaine Leflaive Puligny-Montrachet 1er Cru Les Folatières. VM 92. Complex, leesy aromas of stone fruits, flowers, smoke and nutty oak. Dense, suave and ripe, with nuanced, lightly sulfidey flavors of white fruits, flowers and nuts. Layered and quite long. This, too, has turned out very well.
King mackerel sushi.
2010 Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles. VM 95. The 2010 Puligny-Montrachet Les Pucelles 1er Cru is an absolute killer wine from the late Anne-Claude Leflaive. Lucid in the glass, it has a crystalline bouquet with crushed stone, a touch of oyster shell, Nashi pear and citrus peel. The terroir seems to just burst from the glass. The palate is cool, calm and collected. The acidity is nigh pitch perfect, the tension palpable from start to finish. This is a live-ware Les Pucelles: edgy and citrus fresh, yet utterly composed and befitting a wine that frankly is Grand Cru in all but name. Tasted at Fook Lam Moon in Hong Kong. (Drink between 2019-2035)
2010 Pierre Morey Bâtard-Montrachet. BH 92-95. Here too there are vestiges of the malolactic fermentation present. The palate impression though is completely different compared to that of the Perrières as the intense and overtly powerful flavors are substantially bigger and even more intense, indeed almost painfully so, before terminating in a citrusy, explosive and stunningly long finish. While this is certainly large-scaled it is not without a certain refinement and this should amply reward long-term cellaring, in fact it will require it as this will not, in all likelihood, drink well young. (Drink starting 2020)
Baby barracuda sushi.
Blue fin tuna sushi.
O-Toro sushi. The rich tuna belly never disappoints — at least not at a place this good.
Shima Aji (striped jack) sushi..
Black throat sushi.
Golden snapper sushi with truffle paste.
2008 Giuseppe Quintarelli Cabernet (Franc) Alzero. 94 points. This was great. Shared with me at a restaurant. Had an Italian feel for a Cabernet. Very red fruit driven, with some roses and balsamic. Closest other wine I’ve had to this was the 2007 Sassicaia, but this wine has more energy and elegance. A different take on Bordeaux blends then most Bordeaux and even less like most Super Tuscans or Napa Cabernet. Elegance, acidity, and polish. Drinking nicely now.
This bottle has an unusual story as we had all of the sushi bar but one seat and that last chair was occupied by an older gentleman in the music business. We got to talking during dinner and he was extremely nice. Turns out he doesn’t really drink wine anymore but was a collector and he went out to his car and brought back two bottles of this extremely are Giuseppe Quintarelli. Now I’m a GQ fan — I even use his olive oil in some of my creations — but I didn’t even know he makes a Cabernet. It was great though.
The gentleman also picked up a huge portion of our tab too — just because he was that kind of guy! Thank you!
A5 Wagyu, truffles, uni, Mizutaki mushrooms.
A Yama-like bite of quail egg, uni, and toro.
Ikura (salmon roe) sushi.
Torched butterfish sushi.
Seared Toro with shoyu koji. So rich it tasted like beef.
Fermented squid guts — I gotta say, I like these.
Green tea ice cream. Much denser and less creamy than my gelato.
I brought these though, homemade old-fashioned chocolate fudge — made by me.
The wine lineup.
And the people lineup.
Sushi Miyagi is exactly the kind of sushi place I like best — all omakase and very traditional. This is some seriously good fish. Mostly just straight nigiri and a bit of spectacular sashimi and a handful of cooked dishes. This is really really good and instantly catapulted into the top westside sushi joints. Very friendly too. Intimate as well. Sushi at this level is all about the chef and Shinichi Miyagi is very talented.
Not for the sushi neophytes and roll loves, but fabulous for those of us who really enjoy great fish being showcased in a straightforward and delicious manner.
I also came in here a few weeks later for a quick lunch. The lunch menu is very reasonable given the (exceptional) quality.
Lovely little salad with homemade onion vinegar dressing.
Miso soup, of course.
BATTERA. Saba mackerel box sushi, salad and miso soup.
OMAKASE SASHIMI. Chefs best choice of today, 8 pieces of sashimi, salad and miso soup.
OMAKASE CHIRASHI BOWL. Chefs best choice of Sashimi pieces over a bed of sushi rice, salad and miso soup.