Restaurant: Sushi Miyagi [ 1, 2, 3, 4 ]
Location: 150 S Barrington Ave, Los Angeles, CA 90049. (323) 382-5635
Date: December 15, 2023
Cuisine: Japanese Sushi
Rating: Top Shelf Omakase Sushi
Great sushi is always a good excuse to pull out the beloved Champagnes and White Burgundies. Tonight’s Foodie Club theme was Raveneau.
The unassuming storefront on the largely ignored side street that is S Barrington Ave.
The space is small but attractive (these are pre covid pics).
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. This picture is also pre-covid, post there is a plexiglass barrier across the bar and no bar seating.
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.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.
Appetizer plate with oyster and caviar (left), sea squirt (top), monkfish liver (front), Japanese conche (right), and fried river crab (back right).
Sashimi plate with two whitefish and smoked bonito.
Shirako (cod fish sperm sacks), boiled, with ponzu. This is my favorite prep.
Fried oyster and clam with mustard sauce.
Sekogani (female snow crab). Super succulent with that deep crab flavor and lots of roe.
Snapper.
Hokkaido scallop.
Shimaji. Stripped jack.
White fish with liver. Quite interesting.
Lightly seared fish.
Salmon.
Can’t remember.
Awesome maguro.
Toro.
Sardine or mackerel, oily and marinated.
Clam.
Seared Baby barracuda.
Snapper with truffle.
Hokkaido uni.
Seared A5 beef sushi (awesome).
Dashi with noodles.
Crab hand roll.
Truffle ice cream.
Tea.
The gang.
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 lovers, but fabulous for those of us who really enjoy great fish being showcased in a straightforward and delicious manner.
