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Does this make you Squirm?

Sep23

Location: 730 S Western Ave, Los Angeles, CA 90005

Date: May 30, 2025

Cuisine: Korean

Rating: Old school

Hwal A Kwang Jang, nestled in the heart of Los Angeles, is a culinary gem that offers an authentic Korean dining experience. The restaurant’s concept is centered around traditional Korean barbecue, where diners can grill their own selection of high-quality meats right at their table. This interactive dining experience is not only a feast for the palate but also a delightful spectacle that engages all the senses.

The atmosphere at Hwal A Kwang Jang is warm and inviting, with a rustic charm that transports you straight to the heart of Seoul. The soft glow of the grills, the bustling energy of the staff, and the lively chatter of satisfied customers create an ambiance that is both cozy and vibrant. The restaurant’s interior, adorned with traditional Korean decor, further enhances the authenticity of the dining experience.

What sets Hwal A Kwang Jang apart is its commitment to quality and authenticity. The restaurant sources only the finest cuts of meat, and its menu features a variety of traditional Korean dishes, each prepared with meticulous attention to detail. This dedication to authenticity has earned Hwal A Kwang Jang a loyal following among Los Angeles’ food enthusiasts and a notable place in the city’s vibrant dining scene. Whether you’re a seasoned connoisseur of Korean cuisine or a curious first-timer, Hwal A Kwang Jang promises an unforgettable culinary journey.

At first glance, the dish showcases a vibrant contrast between the earthy tones of the Spicy Gochujang Sauce and the fresh, verdant hue of crisp jalapeño halves. The sauce, with its rich crimson depth, emanates a tantalizing aroma infused with notes of fermented miso and an underlying sweetness that beckons the senses. Each spoonful reveals a luxuriously velvety texture, punctuated by the crunch of scallions, blending seamlessly with the sharp bite of the jalapeños. The flavor unfolds with a harmonious balance: the umami richness of the sauce embraces the piquancy of the peppers, creating a dance of heat that lingers delightfully on the palate, inviting yet invigorating, with an allure that entices one to savor every morsel.

Rice and crab-gut? Porridge. Briny, umami-rich, and silky, with tender grains in a gently funky, sea-scented broth.

Spicy octopus. Tender, lightly charred tentacles with a bright chili kick; briny-sweet and a little smoky.

Spicy tofu, or bean curd. Silky and tender, it balances clean soy sweetness with a warming, peppery heat, and the sauce clings without overpowering.

Light mussel soup. Clean, briny broth with tender mussels; delicate, aromatic, and soothing.

Lots of sashimi.

The crazy live octopus legs! You eat them with sesame oil—very chewy, very squirmy. Clean and briny, with a nutty gloss from the oil and a playful suction-tug that keeps wriggling on the plate.

More sashimi. These are wrapped in nori or lettuce. Clean, delicate slices with sweet ocean freshness; the wraps add either briny snap or cool crunch.

BBQ eel. Silky, rich flesh with gentle smokiness and a caramelized glaze; the skin crisps at the edges while the interior stays tender. Savory-sweet and deeply umami.

Presented with an artistry that captures the very essence of the ocean, the dish Chilled Lobster Sashimi boasts a striking visual palette; the glossy orange of the lobster meat contrasts beautifully with the pale translucence of the delicate sashimi, all resting atop a bed of glistening ice that mirrors the sea’s tranquility. As the plate arrives, the air is fragrant with a briny freshness, mingling with subtle notes of citrus that elevate the experience. Each bite offers a sublime texture, the lobster yielding a firm yet tender chew, while the sashimi melts effortlessly on the palate, revealing a nuanced sweetness that harmonizes seamlessly with the piquant kick of wasabi and the crispness of pickled ginger. Garnished with vibrant vegetables and a whisper of green onion, this dish is not merely a feast for the eyes but a symphony of flavors that

Some spicy tuna hand rolls. Crisp nori and warm rice wrap creamy, chili-laced tuna, delivering a clean, lingering heat.

Fried/grilled fish. Crisp-edged and flaky inside, with a touch of smoke and clean, briny sweetness—simple and satisfying when the fish is fresh.

Presented in a charming cascade, the dish crispy vegetable fries captivates with its golden-brown hue, glistening under the soft glow of the restaurant’s lighting. The aroma is an enticing blend of earthy undertones and the warm, comforting scent of fried batter, invoking a sense of nostalgia. Each fry, perfectly crisp on the outside yet impossibly tender within, offers a delightful crunch that contrasts beautifully with its soft interior. The flavor is a harmonious dance of sweetness and umami, enhanced by a subtle sprinkle of sea salt, inviting the palate to revel in the exquisite balance of simplicity and sophistication.

Grilled collar. Smoky and deeply savory, with crisp edges yielding to succulent, fatty meat. The char concentrates the juices, making each bite plush and satisfying.

A kind of custard made with seafood and egg. Silky and gently set, it has a delicate wobble, savory depth, and a subtle oceanic sweetness.

The lobster shells and legs were turned into a delicious and spicy soup. The broth was rich and briny, with a silky, peppery heat.

This extremely bland rice soup to finish. It was thin and watery, with soft grains and almost no aroma.

We went here for sweets after.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Foodie Club, Korean cuisine, Sashimi, Seafood, Wine

Mega Masuyoshi

Sep21

Restaurant: Masuyoshi

Location: Tokyo

Date: May 28, 2025

Cuisine: Japanese

Rating: Amazing

Joe found this amazing new Omakase bar in Tokyo.

At Sushi Masuyoshi in Culver City, the dining experience is a journey into the heart of traditional Japanese cuisine. The restaurant, helmed by the eponymous Masuyoshi, is a testament to the art of sushi making, offering a dining concept that is as much about the experience as it is about the food. The omakase-style menu, meaning ‘I’ll leave it up to you’, invites diners to put their trust in the chef, allowing them to be guided through a carefully curated selection of dishes that showcase the freshest seasonal ingredients and the chef’s masterful technique.

The atmosphere at Sushi Masuyoshi is intimate and serene, with a minimalist design that reflects the simplicity and elegance of Japanese aesthetics. The ambiance is warm and inviting, with soft lighting and a quiet hum of conversation that makes it an ideal spot for a romantic dinner or a quiet catch-up with friends. The centerpiece of the restaurant is the sushi counter, where diners can watch as Masuyoshi himself meticulously crafts each piece of sushi with a precision and care that is mesmerizing to watch.

What sets Sushi Masuyoshi apart is its commitment to authenticity and quality. Every dish is a celebration of traditional Japanese flavors, prepared with a level of craftsmanship that is a rarity in today’s fast-paced dining scene. The restaurant has quickly become a staple in Culver City’s culinary landscape, earning a reputation for its exceptional sushi and warm, personalized service. For those seeking an authentic and memorable Japanese dining experience, Sushi Masuyoshi is a destination not to be missed.

At the heart of this culinary experience, the talented chef engages diners with his exquisite creations, setting the stage for a memorable meal.

The intimate setting, characterized by warm wooden accents and softly glowing rattan fixtures, invites guests to savor each thoughtfully crafted dish while immersed in an atmosphere that balances modern simplicity with a touch of artisanal charm.

The menu at Masuyoshi features an exquisite selection of traditional Japanese dishes, emphasizing fresh, high-quality seafood and seasonal ingredients. Highlights include a variety of sashimi, specialty fish preparations, and classic items like tempura and chawan-mushi, showcasing a blend of flavors and textures that celebrate the artistry of Japanese cuisine.

Gingers.

The Meursault “Les Perrières” 2011 from Domaine Leroy is a stunning expression of this legendary Burgundy region. With its rich, buttery notes complemented by vibrant acidity, it showcases flavors of ripe stone fruits and a subtle touch of minerality. This wine pairs beautifully with buttery seafood dishes like lobster or creamy risottos.

The Puligny-Montrachet “Les Chenevottes” 2013, also crafted by Domaine Leroy, offers a more pronounced elegance with its floral aromas and crisp citrus flavors. The wine’s well-integrated oak lends a luxurious texture, making it a fantastic partner for grilled chicken with lemon and herbs or a delicate goat cheese salad.

Ankimo from Hokkaido / monkfish liver. Very soft. Silky and rich, with gentle oceanic sweetness.

Today’s Sashimi. Roe, sweet shrimp, and ikura; some fish including toro and octopus. Clean, briny-sweet flavors with a silky mix of textures—the toro melts while the octopus offers a gentle chew.

Presented with an artful precision, the dish of sashimi showcases an array of delicate hues: from the ethereal brightness of pristine white fish to the subtle blush of tuna, each piece glistens as if kissed by the ocean’s own light. The air is infused with a briny freshness, reminiscent of seaside breezes, while a whisper of wasabi contrasts beautifully against the silky texture of the fish, inviting the palate to embark on an elegant journey. As one savors each morsel, the flavors unfold—subtle and enchanting, with the creaminess of luscious ikura adding bursts of umami that dance harmoniously on the tongue, each bite a testament to the meticulous craftsmanship behind this exquisite offering.

From Domaine Robert Arnoux, the 1993 Vosne-Romanée 1er Cru “Les Suchots” is a beautifully complex Pinot Noir from Burgundy, exhibiting fragrant aromas of wild strawberries, forest floor, and subtle spices. Its silky tannins and vibrant acidity make it an exquisite pairing for duck confit or a rich mushroom risotto, accentuating the earthy undertones of the wine.

The 2001 Richebourg Grand Cru from Domaine Jean Grivot is a stellar expression of the terroir, showcasing intense dark cherry, plum, and a hint of vanilla from oak aging. This powerful and full-bodied red demands attention, and it perfectly complements dishes like beef bourguignon or aged cheeses, enhancing the overall dining experience with its luxurious mouthfeel and depth.

Chawanmushi. Caviar and monkfish liver ball. Silky, gently savory egg custard; the caviar’s briny pop and foie-like monkfish liver bring deep, creamy umami.

I love this pairing.

In this intimate culinary moment, the talented chef skillfully prepares a dish, showcasing their artistry and dedication to creating an unforgettable meal for the diners.

Toro takuan hand roll—so good. Silky, fatty toro meets the sweet-tangy crunch of takuan in a crisp nori cone with warm rice.

The 2011 Criots Bâtard Montrachet, produced by the esteemed Domaine Leflaive, originates from the Montrachet region in Burgundy. This Grand Cru white wine displays an opulent structure, layered with notes of ripe stone fruits, a touch of hazelnut, and a refreshing minerality. Its luscious texture makes it a perfect pairing for rich seafood dishes, such as butter-poached lobster or creamy risotto.

The 2014 Chevalier-Montrachet Les Demoiselles from Louis Jadot is another fabulous example of Burgundy’s white wine prowess. This Grand Cru boasts vibrant acidity and complex aromas of white flowers, citrus zest, and flint. The wine’s elegance and depth pair beautifully with gourmet dishes like roasted chicken in a creamy sauce or delicate shellfish preparations, enhancing any fine dining experience.

Grilling the fish with binchotan. Its clean, high heat delivers crackling skin, juicy flesh, and a gentle charcoal aroma.

Hirame / Halibut with some extra-fatty stuff on top. Lean and delicately sweet, it’s firm yet tender, and the extra-fatty topping adds lush richness and contrast.

As the flame dances to life…

Kinmedai / Golden Eye Snapper. Silky, gently fatty flesh with a sweet, clean ocean flavor; its blush-red skin and luminous eyes make it as striking as it is delicate.

Masunosuke / King Salmon. Prized for its lush, buttery richness and high oil content, it’s silky and gently sweet, with a rosy hue that seems to glow.

Tempura sauce. A delicate soy-and-dashi dip that’s gently sweet and salty, often brightened with grated daikon; it’s clean, light, and made to let the crisp batter shine.

Tempura fish. Feather-light, crackling batter coats tender, flaky fish. Golden and clean-tasting, it stays crisp without greasiness.

Pepper tempura. Light, crackly batter shatters to reveal juicy peppers with gentle heat, clean fry, and a whisper of salt.

Fish tempura. Light, crackling batter that shatters to reveal tender, sweet fish. Golden, airy, and clean-tasting with a delicate, greaseless crunch.

Here, the talented chef orchestrates a symphony of flavors, bringing each exquisite dish to life in the heart of the kitchen.

Grilled Saba / Japanese Mackerel. Charred, crackling skin yields to rich, oily flesh with a clean, briny sweetness; a squeeze of citrus lifts the gentle smoke.

The exquisite saba nigiri presents itself as a delicate interplay of warm earth tones, where the rich, silvery flesh glistens with a sheen akin to morning dew. The fragrance wafts forth, a harmonious blend of briny sea air and subtle smokiness, enticing the senses with each tantalizing approach. As you take the first bite, the velvety texture envelops the palate, revealing layers of umami depths punctuated by a whisper of sweetness, while the carefully charred nori adds a touch of crispness. Finishing notes of fragrant sesame crunch and a hint of heat from vibrant scattering spices linger enticingly, crafting an unforgettable symphony of flavor that dances on the tongue.

Presented with an air of elegance, this clam sushi with yuzu caviar captures the senses with its pearlescent hue, reminiscent of dawn’s first light. The delicate, translucent fish glistens, invitingly moist, while atop, vibrant specks of golden caviar offer a playful contrast, each bursting with a pop of citrusy brightness. Upon first taste, the gentle umami of the fish melds seamlessly with the zesty liveliness of the yuzu, creating a symphony of flavors that dances across the palate. The silky texture of the sushi is harmoniously balanced by the creamy, effervescent pearls, crafting an exquisite tactile experience that is as memorable as it is delicious.

The 2008 Bonnes-Mares from Domaine Comte Georges de Vogüé is a stellar representation of Grand Cru Burgundy. This enchanting Pinot Noir hails from the prestigious Côte de Nuits and showcases a harmonious blend of dark cherry and earthy undertones. With its velvety tannins and lingering finish, it pairs beautifully with roasted duck or a wild mushroom risotto, elevating any culinary experience.

Rich and complex, this wine reveals layers of flavor that evolve gracefully in the glass, from ripe raspberry to subtle spice notes. The exceptional terroir of Bonnes-Mares lends this bottling a distinctive minerality that enhances its elegance. Enjoying this wine over a fine meal is an indulgent experience that reflects the artistry of Burgundy winemaking.

The simplicity of maguro nigiri is deceptive, as the rich, deep crimson of the fish glimmers like a polished ruby against the pristine, vinegared rice. Aroma unfurls softly, a whisper of the ocean, punctuated by a subtle sweetness that invites the eager palate. Each delicate slice yields effortlessly to the touch, revealing an exquisite silkiness that caresses the tongue, while the umami essence dances harmoniously with the faint tang of rice. A fleeting hint of brininess lingers as the flavours meld, leaving a sublime memory of the sea that beckons for another indulgent bite.

Chu-Toro / Medium Fatty Tuna. Silky and lightly marbled, it brings a clean, buttery richness with gentle ocean sweetness and melts on the tongue.

O-Toro / Super Fatty Tuna. Beautifully marbled and silken, it melts on the tongue with buttery richness and a gentle sweetness, finishing clean and oceanic.

Extra chunks!

The jewel-like presentation of uni beckons with its warm, sun-kissed hues ranging from deep amber to golden ochre, reflecting the very essence of the sea. The aroma is an enticing whisper of brine and ocean air, exuding an unmistakable freshness that awakens the senses. Each delicate morsel boasts a luxuriously creamy texture that melts effortlessly on the palate, yielding to a rich, umami flavor, underscored by a subtle sweetness and a faint mineral note reminiscent of its marine origins. This exquisite offering invites a moment of contemplation, inviting diners to savor the intricate balance of taste and sensation with every delectable bite.

Hokkaido Uni / Sea Urchin. Silky, custardy lobes with clean, briny sweetness that melt on the tongue. Bright orange-gold and pristine, rich without heaviness.

Today’s Soup. Warm, aromatic comfort in a bowl, with a soothing, velvety sip that resets the day.

Unagi / Freshwater eel. Typically lacquered with a sweet-savory tare and grilled over charcoal, it’s rich and buttery, with silky flesh, gentle sweetness, and a whisper of smoke.

Dashimaki Tamago / Egg Omelet. Silky, lightly sweet, and savory from dashi, with tender layered folds and a custardy center.

The exquisite Fruit Medley Temptation presents an alluring mosaic of deep ruby cherries, velvety blackberries, and zesty orange segments, all nestled within a delicate glass vessel. Each fruit radiates vibrant hues, capturing the eye while emanating the sweet, sun-kissed aromas of a warm summer orchard. The texture contrasts delightfully; the cherries’ firm bite, the blackberries’ tender juiciness, and the citrus’s refreshing zest mingle in perfect harmony. A gentle drizzle of honey, barely perceptible, weaves through the medley, enhancing the natural sweetness and providing a whisper of complexity that lingers on the palate, evoking the pure essence of nature’s bounty.

The 2014 Chassagne-Montrachet from Leroy showcases the elegance of this renowned Burgundy region with a harmonious balance of richness and acidity. Notes of ripe pear and subtle hazelnut mingle with a mineral backbone, making it a splendid match for roasted chicken or creamy seafood dishes.

From the prestigious Montrachet terroir, the 2011 Meursault offers a mouthful of luxurious, buttery flavors complemented by fresh citrus and toasted almonds. Its velvety texture and complex depth make it an ideal pairing for grilled lobster or creamy pasta dishes.

The 2014 Criots Batard-Montrachet from the esteemed Jean-Marc Roulot presents an exquisite expression of Chardonnay, with notes of white flowers and stone fruits enveloped in a creamy finish. This wine shines alongside delicate, buttery dishes or rich, soft cheeses.

The

The 2013 Chassagne-Montrachet Les Chenêts from Leroy showcases the pristine terroir of Burgundy with its vibrant acidity and elegant minerality. This white Burgundy exudes aromas of white flowers and citrus zest, revealing layers of green apple and subtle oak on the palate. Perfectly paired with grilled trout or a lemon-infused risotto, this wine is a true delight for those who appreciate sophistication in a glass.

The 2011 Meursault Les Taloche from Leroy captivates with its rich, buttery texture and nuanced complexity. With notes of ripe pear, hazelnut, and a touch of vanilla, this wine reflects the opulent character of Meursault. Enjoy it alongside creamy poultry dishes or a decadent lobster bisque to elevate the dining experience, offering a luxurious balance of flavor and finesse.

The 2013 Montrachet Les Chevaliers from Domaine de la Romanee-Conti is a majestic expression of Burgundy terroir. This Chardonnay dazzles with layers of citrus, stone fruit, and a hint of wet stone minerality, showcasing a vibrant acidity that balances its rich, creamy texture. It pairs beautifully with buttery lobster or grilled scallops, enhancing the essence of the dish.

The 2011 Meursault Les Perrières from Alfred Gratien is a radiant white wine that offers complex aromas of pear, hazelnut, and floral notes. The palate is focused and lively, boasting a beautiful interplay of freshness and oak depth. This wine is an excellent match for roasted chicken with herbs or a rich mushroom risotto, elevating the dining experience.

The 2011 Criots-Bâtard-Montrachet from Thibault Liger

The 2011 Criots Bâtard-Montrachet, produced by Pierre-Yves Colin-Morey in Burgundy, showcases the pinnacle of Chardonnay from this Grand Cru vineyard. Its vibrant acidity and complex mineral profile are beautifully balanced with flavors of ripe stone fruits, floral notes, and a rich, creamy texture that invites pairing with luxurious seafood dishes or a rich poultry preparation.

The 2012 Chevalier-Montrachet Les Demoiselles from Louis Jadot represents one of the finest expressions of white Burgundy. This Grand Cru offering reveals an opulent bouquet of citrus, almond, and subtle oak, underpinned by a remarkable minerality. With its persistent finish and structured elegance, it perfectly complements dishes such as lobster with drawn butter or creamy risottos.

Chassagne-Montrachet Les Bâtard 2014: Hailing from the esteemed Burgundy region, this exceptional Chardonnay reflects the true essence of its terroir. The 2014 vintage presents a harmonious balance of ripe stone fruits, buttery richness, and a hint of minerality. This wine pairs exquisitely with roasted lobster or creamy risottos, enhancing the richness of seafood dishes.

Chevalier-Montrachet Les Demoiselles 2014: This Grand Cru from Louis Jadot is a showcase of elegance and finesse. With layers of citrus, floral notes, and a refined oak influence, the 2014 vintage enchants the palate. Its lush texture and vibrant acidity make it a sublime companion for dishes like grilled scallops or herb-crusted poultry.

Bonnes

The 2014 Puligny-Montrachet Les Folatières from Jadot showcases the elegance of the Burgundy region with its vibrant acidity and minerality. This white wine, crafted from Chardonnay grapes, balances notes of citrus, green apple, and a subtle hint of oak. Pair this with grilled lobster or buttery scallops for a luxurious experience.

The 2008 Bonnes-Mares from Comte Georges de Vogüé is a magnificent expression of Pinot Noir, offering layers of dark fruit intermingled with earthy undertones. This Grand Cru from Côte de Nuits boasts a robust structure and a silky mouthfeel, making it perfect for pairing with roasted duck or a rich mushroom risotto.

The 2015 Savigny-lès-Beaune Les Suchots by Robert Arnoux is a delightful representation of its terroir, featuring a bouquet of ripe

The 2008 Château de la Vougeraie Les Maréts, from the Côte de Beaune in Burgundy, showcases the finesse of Pinot Noir with its bright red fruit notes complemented by a hint of earthy minerality. This wine is marked by vibrant acidity and silky tannins, making it an ideal pairing with duck confit or mushroom risotto to elevate the umami flavors on your palate.

The 1993 Domaine Robert Arnoux Nuits-Saint-Georges “Les Suchots” offers a compelling glimpse into the elegance of aged Burgundy. Its complex aromatics feature ripe cherries, truffles, and a subtle forest underbrush, leading to a rich, velvety mouthfeel. This classic example pairs beautifully with grilled lamb or a hearty coq au vin, enhancing the dish’s depth with its intricate flavor profile.

Here we see two delightful culinary enthusiasts, both adding their unique warmth and charm to this exquisite dining experience.

This was a fabulous and serious omakase. Expect pristine fish, precise knife work, and rice tuned for temperature and bite, with clean, focused flavors unfolding course by course.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Foodie Club, Japanese cuisine, Omakase, Sushi, Wine

Sichuan Impression Reboot

Sep19

Restaurant: Sichuan Impression

Location: 18700 E Gale Ave, City of Industry, CA 91748. (626) 839-7899

Date: May 24, 2025

Cuisine: Sichuan

Rating: Great

This location was 19 Town, which was the same group’s more modern Sichuan. I guess that concept didn’t pan out so it has rebooted into another branch of Sichuan Impression. Sadly for us, but good for them, this branch is considerably better than our West LA one. This was probably the best SI meal I’ve had yet — and I love them all.

Sichuan Impression in City of Industry is a culinary gem that brings the fiery, bold flavors of Sichuan cuisine to Southern California. The dining concept is rooted in authenticity, offering a gastronomic journey through the Sichuan province of China. The experience is immersive, with dishes that are as visually stunning as they are delicious. Each plate is a testament to the region’s culinary traditions, with a focus on the iconic numbing and spicy flavors that Sichuan cuisine is renowned for.

The atmosphere at Sichuan Impression is warm and inviting, with a modern, minimalist decor that allows the food to take center stage. The ambiance is lively and bustling, reflecting the vibrant energy of Sichuan’s street food culture. The restaurant’s open kitchen design adds an interactive element to the dining experience, allowing guests to witness the culinary artistry in action.

What sets Sichuan Impression apart is its commitment to quality and authenticity. The restaurant sources high-quality ingredients and employs traditional cooking techniques to create dishes that are true to Sichuan’s culinary heritage. This dedication to authenticity has earned Sichuan Impression a loyal following and a notable reputation in the local dining scene. It serves as a culinary ambassador for Sichuan cuisine, introducing diners to the rich flavors and culinary traditions of this Chinese region. Whether you’re a seasoned foodie or a curious diner, Sichuan Impression offers an unforgettable dining experience that will leave a lasting impression.

Impressive Bean Jelly 锦城里凉粉. Green bean jelly, crushed peanuts, scallions. Really great version, slick and nice and tangy. The jelly is translucent and bouncy, with peanuts adding crunch and scallions bringing a fresh lift.

Grandma’s Pickled Cucumber 外婆腌黄瓜. Cucumber, dried chili, Sichuan peppercorns. This version of the dish has an unusual form factor, cut into strips. It was spicy and nicely crunchy—good enough that we ordered two. Bright vinegar tang and a gentle numbing from the peppercorns keep it lively.

Free Range Chili Chicken 凉拌乡村鸡. Chicken fillets on the bone, peanuts, and scallions. Pretty good version of this dish. I really enjoyed the chili-soaked onions underneath. The chicken is tender with a lively chili heat, the peanuts add crunch, and the dressing feels cool and punchy.

Impressive Cold Noodles 锦城里凉面. Egg noodles, sprouts, crushed peanuts, and scallions. Great chew and lots of good flavor.

Couple’s Sliced Beef in Chili Sauce “Fu-qi Fei-Pian”夫妻肺片. Beef, Beef Tripe, Beef Tendon, Celery, Scallions, Cilantro. Extremely pleasant, but not very much tripe. I would have liked a bit more heat and more cilantro flavor. Typically a chilled Sichuan appetizer, it’s slick with chili oil and tingling peppercorn, with silky beef, springy tendon, and a refreshing celery crunch.

Tender Bamboo Shoots in Chili Sauce 红油笋尖. These were super crunchy with great flavor.

Spicy Fried Squid Dry Pot 鲜鱿干锅. Fresh squid, potatoes, lotus root, baby bamboo shoots, and dried chilies. Really nice dish, full of great dry-pot flavor and a good, chewy texture.

Big Mouth Ginger Frog of Zigong 自贡仔姜大嘴蛙. Fresh bullfrog, baby ginger, fresh bell peppers, capsicum, Sichuan peppercorn, cilantro. The frog was very good and quite spicy. The frog itself was super tasty and juicy. Expect tender, springy meat with bright ginger aromatics and a lively, numbing heat from the peppercorns.

Boiled Fish with Rattan Pepper 藤椒鱼. Fresh boneless fish fillets, rattan peppers, fresh bell peppers, sprouts, and black fungus. Such a fabulous dish. Tender, with that green numbing heat.

“Xi-zhi” Wok-Fried Crab 吸指香辣蟹. Fresh stone crab, dried chilies, Sichuan peppercorns. This was one of the best chili crab dishes I’ve had. The meat wasn’t too dry, and the shell was soft enough to chew through.

Stir-Fried Chili Pork Trotters 香辣前蹄. Pork Trotters, Fresh Bell Peppers, Dried Chilies, Sesame. Another great dish. Tons of porky flavor and lots of collagen without that flaccid quality of the braised trotters. The wok heat adds a smoky kick, and the peppers stay pleasantly crisp.

Signature Braised Duck 招牌油卤鸭. The duck was very good. The skin was moderately crispy, and the meat had a nice smoky flavor.

Original Kung Pao Chicken 宫保鸡丁. Boneless chicken fillets, peanuts, scallions, dried chili. This was a weird version—so sweet! Almost like candy. I enjoyed it, but like a dessert and not spicy at all.

As the server brings the dish to the table, the vibrant hues of Kung Pao Chicken command attention, a symphony of crimson chilies, luminous golden morsels, and pristine white peanuts scattered like pearls throughout. The aroma is intoxicating, with a tantalizing hint of toasted Sichuan peppercorns that dances playfully in the air, mingling with the scent of tender chicken that tells of a meticulously prepared marinade. Each piece offers a satisfying crunch, enveloped in a glossy, slightly sticky sauce that clings tantalizingly to the palate. Upon the first bite, the sweet, tangy spark of hoisin and soy resonates, complemented by the uplifting warmth of spices, transforming the experience into a delightful exploration of intricate flavors and textures that linger long after the last morsel is savored.

Ma-po Tofu 麻婆豆腐. Tofu, minced beef, green garlic sprouts, and Sichuan peppercorn powder. The mapo was enjoyable and very savory, but missing that spicy fermented bean paste vibe that I really craved. Texture was fabulous, though. Silky tofu and a gentle mala tingle shine, with flavors that skew bright rather than deeply funky.

Taiwanese Lettuce (A-choy) A菜. Stir-fried with garlic. A fine version of this classic. Crisp-tender stems and silky leaves show a mild, pleasant bitterness, glossed with aromatic garlic.

Taro and bean soup. Actually, pretty tasty. The taro lends a silky, starchy body and subtle sweetness, while the beans add earthy depth and a soft, comforting bite.

Fried bean ball. Very hot. Golden and crisp outside, with a soft, savory bean interior.

The 2010 Domaine Duc de Magenta Chassagne-Montrachet Premier Cru Morgot is a striking white Burgundy that showcases the rich terroir of this renowned region. The wine exudes aromas of ripe pear and white flowers, interlaced with hints of minerality. On the palate, it offers a luscious texture with notes of hazelnut and a vibrant acidity, making it an exceptional companion for grilled seafood or creamy risottos.

The Louis Jadot 2010 Chassagne-Montrachet Premier Cru Clos de la Grande Risle is a testament to the finesse and complexity that can be achieved in this celebrated appellation. This vintage reveals enticing notes of citrus zest, toasted bread, and subtle oak, rounded out by a lively acidity. It pairs beautifully with rich dishes such as lobster thermidor or truffle-infused pasta, enhancing the gastronomic

The Joh. Jos. Prüm Wehlener Sonnenuhr Spätlese 2019 from the Mosel region is a quintessential German Riesling that embodies elegance and finesse. With its bright notes of green apple, ripe peach, and a hint of honey, it dances gracefully on the palate, showcasing a vibrant acidity that balances the sweetness. This delightful wine pairs beautifully with spicy Asian cuisine or a rich, creamy cheese platter, enhancing the overall dining experience.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Far East, hedonists, SGV, Sichuan Cuisine, spicy, Wine

OoToro 2025

Sep17

Restaurant: Ootoro Sushi 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12]

Location: 1569 S. Fairway Dr. #126 B Walnut, CA 91789. 909-598-8299

Date: May 17, 2025

Cuisine: Japanese Fine Dining, Sushi, Sashimi

Rating: Great, but not the best meal we’ve had here

Ootoro Sushi, nestled in the heart of Hacienda Heights, California, is a culinary gem that offers an exquisite Japanese fine dining experience. The restaurant, located at 1569 S. Fairway Dr. #126 B Walnut, CA 91789, is renowned for its exceptional sushi and sashimi, crafted with precision and passion. The dining concept at Ootoro Sushi is a blend of traditional and contemporary, where the art of sushi-making is celebrated and the freshest ingredients are used to create a symphony of flavors that dance on the palate.

The atmosphere at Ootoro Sushi is one of understated elegance, with a warm and inviting ambiance that perfectly complements the culinary delights on offer. The restaurant’s interior is tastefully designed, with subtle lighting and minimalist decor that creates a serene dining environment. The sushi bar, where patrons can watch the skilled chefs at work, adds an interactive element to the dining experience.

What sets Ootoro Sushi apart is its commitment to quality and authenticity. The restaurant sources its seafood from the best markets around the world, ensuring that every bite is a testament to the richness and diversity of the ocean’s bounty. The chefs at Ootoro Sushi are masters of their craft, combining traditional techniques with innovative ideas to create dishes that are visually stunning and gastronomically satisfying. In the local dining scene, Ootoro Sushi has carved a niche for itself as a destination for sushi connoisseurs and food enthusiasts alike, offering a dining experience that is both memorable and unique. Visit their website at https://www.ootorosushi.com/ to explore their menu and make a reservation.

Yellowtail tataki. Lightly seared with a cool, silky center and a whisper of charred smoke. Clean, briny-sweet flavor that lets the fish shine.

Lobster “bisque.” Typically velvety and deeply shellfish-forward with a gentle sweetness; the quotation marks hint this is a lighter, less classical take.

The Brother’s Sushi-style rice disc with toro, uni, and caviar. Silky toro and custardy uni drape a compact, slightly sticky rice base, with caviar adding a gentle saline pop.

Massive sashimi plate. Silky, chilled slices with clean ocean sweetness and a tender, lightly firm bite, gleaming with minimalist elegance.

Super Hokkaido hairy crab plate. Sweet, briny, and delicately fibrous, with pearly flesh that pulls into silky strands. Clean ocean flavor lets the natural sweetness shine.

White fish nigiri.

Kama-toro. The fatty tuna collar, intensely marbled and buttery, melts on the tongue with gentle ocean sweetness; a quick sear adds a whisper of smoke.

Seared sushi. Tender fish over lightly vinegared rice—cool, clean flavors and a neat, compact bite.

Wagyu hand roll. Buttery, umami-rich wagyu tucked with warm vinegared rice in crisp nori—lush, delicate, and deeply satisfying.

Trio of ice creams: lemon, strawberry, and green tea. Creamy-smooth scoops with bright citrus, sweet berry, and gently earthy matcha tones; refreshing and nicely balanced.

In conclusion, some thought this was the best ootoro. It was a good one, but it certainly wasn’t the biggest. Still, it had that silky, marbled, melt-in-the-mouth richness and a clean, buttery sweetness.

The first bottle, a sparkling wine by Goutorbe from Champagne, showcases a delightful balance of brioche notes and vibrant acidity, typical of a 2013 vintage. This elegant champagne pairs beautifully with seafood dishes, especially oysters, enhancing their salinity while adding a luxurious touch.

The second bottle, revered Krug from the illustrious Champagne region, exemplifies depth and complexity. Its combination of ripe fruits, toasted nuts, and lingering minerality provides a luxurious mouthfeel, making it an exquisite companion to rich poultry or creamy pasta dishes.

The final offering is a Corton-Charlemagne by Bouchard Père & Fils, hailing from Burgundy’s prestigious vineyards. This white wine exudes notes of citrus and stone fruits, with a hint of oak. Its rich texture and vibrant acidity make it an ideal match for grilled fish or creamy cheeses, elev

The elegant Krug Brut Champagne 2013 hails from the prestigious Krug house in Champagne, France. This vintage beautifully showcases the house signature style with its creamy texture, notes of brioche, and hints of citrus and stone fruits. Perfectly paired with seafood dishes, especially oysters or lobster, this wine accentuates the freshness of the ocean.

The 2008 Louis Jadot Chablis Grand Cru Bougros represents the epitome of Chardonnay from the Chablis region in Burgundy,France. Its complex aromas of ripe apple, flint, and floral notes intermingle with a vibrant minerality, delivering a rich palate with great precision. This wine pairs wonderfully with roasted chicken or creamy pasta dishes, enhancing the flavors of the meal.

The Marassyin 2017 from the Kimmeridgian terroir brings a unique expression of Chardonnay

The 2008 Paul Bara Grand Cru Brut Champagne hails from the prestigious Montagne de Reims region, showcasing a blend of Pinot Noir and Chardonnay. This vintage is a brilliant expression of the terroir, with fine bubbles and notes of toasted brioche, citrus zest, and almond. It pairs beautifully with seafood platters or delicate chicken dishes, enhancing the celebratory nature of each sip.

The 2017 Marco Sanchez Chardonnay from the Sonoma Coast offers a rich, creamy texture balanced with vibrant acidity. With flavors of ripe apple, pear, and a hint of vanilla, it is a perfect accompaniment to creamy pasta dishes or grilled chicken, providing a delightful contrast to their savory elements.

The 1985 Hermitage by Jean-Louis Chave is a stunning representation of Northern Rhone’s Syrah, with its deep, complex aromas of dark fruits, smoked meat,

The Y’2007 from Château Yquem in Bordeaux is a luxurious, late-harvest Sauternes characterized by its golden hue and complex aromas of honey, apricot, and vanilla. On the palate, it reveals a rich, luscious sweetness balanced by vibrant acidity, making it an exquisite pairing for foie gras or a decadent dessert featuring stone fruits.

The Marcassin Chardonnay from Sonoma Coast showcases a refined complexity inherent to its cool climate. With notes of green apple, citrus zest, and a subtle hint of oak, this medium-bodied wine offers a smooth texture and a long, elegant finish. Ideal pairings include roasted chicken or creamy pasta dishes that complement its richness.

The Hermitage from Paul Jaboulet Aîné, 1999 vintage, presents a classic representation of Syrah from the Rhône Valley. Its deep garnet color signals depth, while aromas

The 2007 Ygrec Bordeaux Blanc, produced by Château Yquem, showcases a remarkable blend of Sauvignon Blanc and Sémillon from the prestigious Sauternes region. This vintage exhibits a golden hue, complemented by notes of ripe citrus, honey, and a hint of floral elegance. The rich texture and balancing acidity make it an exceptional choice for pairing with foie gras or creamy seafood dishes, enhancing the dining experience with its luxurious profile.

Acclaimed for its opulence, this white wine embodies the complexity and finesse that Bordeaux is known for. With subtle hints of tropical fruit and a lingering minerality, the 2007 vintage reflects the exceptional terroir. This wine’s versatility allows it to shine alongside grilled fish or poultry, making it a delightful addition to any fine dining occasion.

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By: agavin
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Posted in: Food

Tagged as: Far East, Hacienda Heights, hedonists, ootoro, Sushi, Walnut, Wine

Krazy for Ki

Sep15

Restaurant: Restaurant Ki

Location: 111 San Pedro St Ste B, Los Angeles, CA 90012. (213) 786-3154

Date: May 15, 2025

Cuisine: Korean

Chef: Ki Kim

Rating: Amazing

Restaurant Ki, nestled in the heart of Downtown Los Angeles, is a culinary gem that offers an immersive dining experience steeped in the rich traditions of Korean cuisine. The restaurant’s concept is a harmonious blend of modernity and tradition, where the authenticity of Korean flavors meets the sophistication of contemporary culinary techniques. The result is a menu that is both familiar and innovative, offering a unique gastronomic journey that is sure to delight both the adventurous foodie and the discerning gourmet.

The atmosphere at Restaurant Ki is a reflection of its culinary philosophy. The ambiance is warm and inviting, with a tasteful blend of modern design elements and traditional Korean aesthetics. The dining space is intimate yet vibrant, creating an environment that encourages conversation and connection. The attentive service and the meticulous attention to detail further enhance the dining experience, making each visit a memorable one.

What sets Restaurant Ki apart is its commitment to quality and authenticity. The ingredients are carefully sourced, with a focus on seasonal and local produce, and the dishes are prepared with a deep respect for Korean culinary traditions. Yet, there is a sense of creativity and innovation that permeates the menu, reflecting the dynamic nature of Los Angeles’ dining scene. Restaurant Ki is more than just a place to eat; it is a destination that celebrates the diversity and richness of Korean cuisine, making it a notable addition to DTLA’s vibrant culinary landscape.

With its minimalist concrete walls softened by warm wooden accents and thoughtfully curated art, the restaurant envelops diners in a serene elegance, enhancing the intimate experience of savoring each meticulously crafted dish.

Chef Ki Kim is the mastermind behind the culinary delights at Restaurant Ki in Downtown Los Angeles (DTLA). Born and raised in South Korea, Kim developed a passion for cooking at a young age. He honed his skills at the Culinary Institute of America in New York and further refined his craft under the tutelage of renowned chefs at Michelin-starred restaurants in New York and Seoul. His culinary journey has been marked by a relentless pursuit of excellence, a trait that is evident in his innovative and meticulously crafted dishes.

Chef Kim’s philosophy is deeply rooted in his Korean heritage, with a focus on using fresh, seasonal ingredients to create dishes that are both visually stunning and rich in flavor. He believes in the power of food to tell a story and aims to share his own narrative through his cooking. His dedication to his craft has not gone unnoticed. In 2020, he was recognized as a rising star in the culinary world by the prestigious James Beard Foundation. His restaurant, Ki, has also garnered rave reviews for its unique fusion of traditional Korean flavors and modern culinary techniques.

The Krug Grande Cuvée 2003, a masterpiece from the renowned Maison Krug in Champagne, France, embodies luxury with its rich blend of multiple vintages. This prestigious sparkling wine showcases a depth of flavor, characterized by notes of baked apple, brioche, and roasted nuts. Ideal for pairing with delicate seafood such as oysters or rich dishes like foie gras, it elevates any celebration with its complexity and finesse.

Firefly squid, bugak, red pepper. The squid was coated in sweet chili sauce and set on a crispy bit of nori. This was fabulous, a total Korean drinking snack, upgraded, with a sort of nostalgic Korean flavor profile.

Ki works on his signature dish. Expect clean, balanced flavors and a thoughtful play of textures in a composed, eye-catching plate.

Octopus, tarragon, octopus head. So perfectly cooked—crispy outside and tender inside.

This is a kind of herbal, spicy aioli for dipping the octopus into. Rich and creamy, it adds gentle heat and fresh herb notes that flatter the octopus.

The next dish was hidden in this rooster dish. A playful reveal with a touch of theater, its charming presentation hints at comforting flavors and a pleasing mix of textures.

Foie gras, apple, cilantro. Sweet and rich, like an (almost) savory panna cotta. Incredible!

Chrysanthemum, scallop, caviar. Another incredible dish. The sauce was so perfectly buttery and amazing with white Burgundy. Silky scallop meets the saline pop of caviar, while chrysanthemum adds a gentle floral snap.

Perilla, lemon fern, smoked tomato. I have loved all the versions of this salad since I first had it. The lemony perilla sorbetto is incredible with the tomatoes. Super refreshing. The flavors are bright and herbaceous, with a cool sorbetto contrast and gentle smokiness from the tomatoes.

Grilled BBQ Eel. Smoky-sweet and lightly charred, with silky, rich flesh under a glossy glaze. The edges crisp while the meat stays tender and succulent.

Keizo’s noodle, freshwater eel, Dungeness crab. Incredible flavors. Silky noodles meet sweet crab and rich, tender eel for a delicate yet deeply savory bite.

Grilled lobster for the next dish. Sweet, smoky meat with a slight char, a tender bite, and buttery richness.

In this intimate setting, the talented chef meticulously prepares a delicious feast, showcasing his culinary artistry as he slices into a beautifully crafted dish, while his capable assistant stands ready to support the masterpiece.

Lobster, doenjang, raspberry. The raspberry was dusted on top. The sauce was a kind of cheesy miso that, well, tasted like cheese and was amazing. Super tender, too.

Squab. Tender, rosy-centered dark meat with a delicate, mildly gamey flavor, often finished with a crisp skin when roasted.

Squab, maple, rhubarb. Very French/Chinese-style squab dish. Super greasy in the best way. The skin is crisp and lacquered, the meat tender and rosy, with maple’s warmth playing against rhubarb’s tart snap.

Presenting the exquisite crispy skin chicken roulade, a culinary masterpiece that captivates the eye with its gilded, amber skin glistening under soft light. As you lean in, the air is filled with the seductive aroma of succor, hinting at an infusion of herbal notes from the tender sautéed spring onions that accompany it. The first bite reveals a sublime contrast of textures: the crackling exterior yields to a succulent and moist interior, bursting with rich, savory undertones that dance gracefully on the palate. Each mouthful is a harmonious blend of earthy flavors, delicately seasoned to enhance the bird’s natural sweetness, leaving a lingering warmth that beckons for another taste.

Squab mapo tofu! Really yummy, although not particularly spicy. Silken tofu and tender squab make it rich and comforting, with savory depth that leans mellow rather than fiery.

Cheese plate. A tidy selection mixing creamy, crumbly, and firm textures, with nutty, tangy, and buttery flavors. Attractive on the eye and easy to share, it’s a relaxed way to start or finish a meal.

As the evening unfolds, the talented chef, sporting a well-earned apron, shares a joyful moment with his engaging companion at the heart of their culinary journey.

Mushroom Delight.

Amidst softly illuminated surroundings, the restaurant enchants diners with its whimsical decor, including artful tableware that doubles as conversation starters, creating an atmosphere where culinary creativity flourishes and each bite becomes a shared moment of joy.

With whimsical utensils adorning the polished stone countertop, the restaurant exudes a playful yet sophisticated ambience, inviting diners to savor an innovative culinary journey amidst thoughtfully curated design elements that enrich the overall dining experience.

Orange, cranberry, and strawberry lemonade. Delicious and refreshing granita.

And, as a special treat, two types of sausage. The red one was spicy, the white one slightly sweet. Snappy casings and a juicy bite made the contrast pop.

Presenting a masterclass in charcuterie, the dish Chorizo and Chicken Roulade invites the eye with its rich crimson and warm golden hues, seamlessly nestled on a bed of velvety, earthy sauce. The aroma tantalizes the senses, a fragrant blend of spices and smokiness that lingers invitingly in the air. Each bite reveals a luxurious juxtaposition of textures; the firm bite of the chorizo is perfectly complemented by the tender, moist chicken, both harmonizing with the creamy richness of the accompanying sauce. Flavours unfurl with grace, as the piquant notes of paprika and subtly sweet undertones dance upon the palate, leaving a lingering warmth that beckons for more.

Meet this delightful group of food enthusiasts, each bringing their own unique flair to the evening’s dining experience.

The first bottle is a K. M. U. Sparkling Wine from Champagne, showcasing a blend of predominantly Pinot Noir and Chardonnay grapes. This non-vintage bubbly is characterized by its fine bubbles and bracing acidity, perfect for pairing with seafood platters or creamy cheeses.

Next, we have a Meursault from Burgundy, a 2019 vintage known for its luxurious texture and nuanced flavors of baked apple, hazelnuts, and a touch of oak. This white wine pairs beautifully with lobster risotto or roasted chicken, enhancing the meal with its roundness and depth.

Another notable white is a Pouilly-Fuissé from the Maconnais, vintage 2018, which offers vibrant acidity and notes of citrus, green apple, and a hint of minerality. It’s an excellent companion for grilled fish or a fresh salad, elevating

The 2010 Chevalier-Montrachet Grand Cru by Henri Boillot showcases the elegance of Burgundy, delivering opulent notes of ripe pear and toasted hazelnuts interwoven with a mineral backbone. Its rich texture and vibrant acidity make it an exceptional match for lobster with butter or a rich creamy risotto.

The 2015 Chevalier-Montrachet Grand Cru from Bouchard Père et Fils exemplifies the classic finesse of the region with layers of white flower and citrus zest, balanced by a touch of oak. This wine’s creamy mouthfeel and long, complex finish perfectly complement dishes like pan-seared scallops or aged Comté cheese.

The 2015 Chevalier-Montrachet from Bouchard Père & Fils is a stunning expression of Burgundy’s white wines. With its rich golden hue, this Grand Cru offers aromas of ripe pears and white flowers, complemented by subtle notes of toasty oak. On the palate, it reveals a full-bodied structure with a vibrant acidity, making it a perfect pairing for rich seafood, like lobster, or creamy cheeses.

The 2012 Domaine de Puligny-Montrachet is a testament to the elegance of the Côte de Beaune. This vintage presents a bouquet of citrus zest and mineral nuances, underscored by hints of almonds and buttered toast. Its refined acidity and creamy texture make it an excellent match for roasted chicken or a delightful seafood risotto.

The 2010 Savigny-lès-Beaune from Domaine Louis Carillon

The 2015 Richard Perré & Fils Chevalier-Montrachet Grand Cru from Burgundy is a compelling expression of the terroir, showcasing a rich palette of ripe pear, toasted hazelnut, and a hint of citrus zest. This opulent Chardonnay pairs beautifully with roasted lobster or creamy seafood dishes, enhancing the rich textures of both the wine and the cuisine.

The 2012 Domaine Leflaive Bâtard-Montrachet Grand Cru, also from Burgundy, is an elegant and powerful wine, exhibiting layers of stone fruit, white flowers, and a touch of minerality. Its remarkable balance and acidity make it a perfect match for delicate dishes such as sautéed scallops or truffle risotto, allowing the wine’s complexity to shine through.

The 2016 Coquard Loison Fleurot Meursault is a delightful

The 2016 Meursault from Coche-Dury embodies the quintessential elegance of this prestigious Burgundy village. With its ripe pear and white stone fruit aromas complemented by a subtle hint of toasted hazelnuts, the wine presents a creamy texture and vibrant acidity. Ideal for pairing with seared scallops or butter-poached lobster, it showcases the deft craftsmanship of one of the region’s most revered producers.

The 2016 Bienvenues-Bâtard-Montrachet from Jean-Claude Ramonet is a Grand Cru that captivates with its intensity and complexity. This exquisite wine offers layers of citrus and white floral notes, underpinned by a mineral backbone and a beautifully long finish. Perfect alongside rich dishes like roasted chicken with herbs or truffle risotto, it epitomizes luxury and finesse in every sip.

The 2016 Bienvenues-Bâtard-Montrachet from Jean-Claude Ramonet is a stunning expression of the Côte de Beaune, showcasing the elegance that defines this Grand Cru. With delicate notes of white flowers, citrus zest, and a hint of brioche, it reveals a luscious texture that complements its vibrant acidity. This wine pairs beautifully with buttery lobster and rich seafood dishes, enhancing the overall dining experience.

The 2014 Bâtard-Montrachet from Domaine Henri Boillot offers a powerful complexity typical of this esteemed Grand Cru. Its rich aromas of ripe stone fruits, toasted nuts, and a touch of mineral undertone create a captivating bouquet. The palate is full-bodied with a creamy mouthfeel and a long, persistent finish. Ideal for pairing with roasted poultry or creamy pasta dishes, this wine brings out the richness in food while standing on its own as

Domaine Henri Boillot’s 2014 Bâtard-Montrachet Grand Cru from Burgundy is a majestic expression of Chardonnay, showcasing an opulent bouquet of ripe stone fruits, subtle oak, and a hint of minerality. Its vibrant acidity and luxurious texture create a splendid harmony, making it an ideal companion for buttery lobster or creamy risotto.

Domaine Dujac’s 2008 Vosne-Romanée 1er Cru Aux Malconsorts is an exquisite Pinot Noir, revealing a complex profile of dark cherries, earthiness, and delicate floral notes. The wine’s velvety tannins and elegant finish pair beautifully with roasted duck or wild mushroom dishes, enhancing the dining experience with its refined character.

Chassagne-Montrachet, produced by Pierre Boillot, is a celebrated wine from Burgundy’s Côte de Beaune, showcasing the exquisite 2016 vintage. This Chardonnay presents an opulent body with notes of ripe pear and hints of vanilla, complemented by a mineral backbone that underscores its elegance. It pairs beautifully with creamy lobster dishes or a rich chicken fricassée.

The 2008 Vosne-Romanée “Aux Malconsorts” from Domaine Dujac is a quintessential expression of Pinot Noir from the heart of Burgundy. It reveals a complex bouquet of dark cherries, forest floor, and subtle spices, alongside silky tannins that promise longevity. This wine is perfectly suited for pairing with duck breast or a savory mushroom risotto.

Domaine Dujac’s 2006 Bonnes Mares represents the pinnacle of Grand Cru terroir

Crafted by Domaine Dujac, the 2008 Romanée-Conti from Burgundy is a supreme expression of Pinot Noir. Hailing from one of the world’s most prestigious vineyards, it greets the palate with rich layers of dark cherry and raspberry, complemented by elegant notes of truffle and earthy undertones. This exquisite wine pairs beautifully with duck à l’orange or a savory mushroom risotto.

The 2006 Bonnes Mares, also from Domaine Dujac, showcases a harmonious balance of power and finesse. This Grand Cru from the Côte de Nuits presents complex aromas of violets, blackberries, and subtle spice, leading to a silky texture enveloped in ripe tannins. A perfect match for grilled lamb or a charcuterie board featuring aged cheeses.

Another jewel from 2006, the Richebourg by Domaine

The 2006 Richebourg from Domaine de la Romanee-Conti hails from the prestigious Burgundy region, epitomizing the elegance of Grand Cru Pinot Noir. This wine showcases a beautiful bouquet of dark cherries, rose petals, and subtle earthy undertones. Its silky texture and vibrant acidity make it an exquisite pairing with duck confit or a rich mushroom risotto, enhancing the dish’s depth.

The 2006 Bonnes Mares, produced by Domaine Dujac, reflects the unique terroir of Côte de Nuits. This Pinot Noir displays a complex profile of black fruits, spices, and hints of forest floor. Its structured tannins and long finish make it a perfect companion to grilled lamb or a savory beef Wellington, allowing the flavors to harmonize beautifully.

The Krug 1998 Champagne hails from the prestigious House of Krug in the Champagne region of France. This vintage Brut showcases a harmonious blend of Pinot Noir, Chardonnay, and Pinot Meunier, characterized by its rich complexity and fine bubbles. It exudes notes of ripe fruits like apricot, along with biscotti and subtle toasty undertones. Perfectly paired with seafood or a delicate cheese board, it elevates any celebratory occasion.

The Henri Boillot Chevalier-Montrachet Grand Cru 2010, produced in the renowned Burgundy region, is a pinnacle of white wine craftsmanship. This exquisite Chardonnay displays a stunning balance of opulence and freshness, offering layers of citrus and floral aromas alongside a mineral backbone. Its luxurious mouthfeel and prolonged finish make it a stellar companion to dishes such as lobster in butter sauce or creamy risottos, affirm

The menu at Restaurant Ki features a contemporary take on just about everything. Awesome dinner. The new Ki is an elevated version of the old Kinn concept, very similar to our mega Kinn meals. It’s better and more refined, but also considerably pricier.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: DTLA, Foodie Club, Ki, Kimm, Korean Fusion, Wine

Yummy Yamamoto

Sep13

Restaurant: Sushi Yamamoto [1, 2]

Location: 218 N Rodeo Dr, Beverly Hills, CA 90210. *unknown*

Date: May 9, 2025

Cuisine: Sushi

Rating: Awesome sushi

Sushi Yamamoto quietly opened in 2023 in the former space of the legendary Urasawa, stepping into a spot renowned for its exclusivity and sushi craftsmanship . Under the guidance of chef Yusuke Yamamoto, who brings experience from iconic kitchens like Matsuhisa in Beverly Hills and Nobu in Tokyo, the restaurant offers a refined, minimalist omakase experience . With just eight counter seats, the $390-per-person tasting menu delivers precision-crafted nigiri—favorites include delicate surf clam in dashi, uni-caviar tempura, and hay-smoked wagyu—while the vibe remains relaxed and engaging . Complementing this is chef Kazushige Motoishi’s kaiseki and soba pop-up happening on select days, featuring Kyoto-style multi-course meals and hand-made soba—an exceptional addition to the restaurant’s repertoire . Together, they elevate Sushi Yamamoto as one of L.A.’s most exceptional and authentic omakase experiences.

The menu at Sushi Yamamoto showcases a refined selection of sushi and sashimi, emphasizing seasonal and high-quality seafood ingredients. Dishes include delicacies like Japanese sweet fish, fried Pacific oysters, and various seafood preparations, culminating in a unique dessert of crown melon ice cream.

Chef Yusuke Yamamoto, born in May 1985 in Shizuoka, embarked on his culinary journey after high school by honing his craft at Chiyoda Yoshino Sushi, where he trained for four years mastering the art of traditional sushi preparation . He later made his mark at prestigious kitchens including Matsuhisa in Beverly Hills and Nobu in Tokyo—esteemed platforms that shaped his refined style . In 2023, he launched Sushi Yamamoto in the former Urasawa space, debuting his own intimate omakase experience that highlights his artistic precision, seasonal innovation, and deep respect for ingredient-driven, minimalist Japanese cuisine

The 2007 Y de Yquem from Bordeaux, France, is a stunning white wine that embodies elegance. This vintage, a blend of Sauvignon Blanc and Sémillon, showcases glorious notes of ripe stone fruits, honey, and delicate floral aromas, rounded out by a crisp acidity. Ideal for pairing with seared scallops or rich, creamy cheeses, it offers a luxurious experience that delights the palate.

Kegani — hairy crab. In a very light, delicious dashi. The crab’s meat is sweet and tender, with a gentle briny snap, and the clear broth offers clean, elegant umami that lets it shine.

Elegantly presented as Hirame Sashimi, this dish captivates with its translucence, showcasing shimmering layers of pearlescent white fish artfully adorned with delicate slivers of pickled shallots. The aroma is a whisper of the sea, punctuated by the sweet tang of citrus that lifts the senses. Each bite reveals a sublime texture, the fish yielding softly, as if melting on the palate, complemented by a subtle crunch from the shallots. The interplay of flavours dances between fresh brininess and a gentle umami, with hints of sweetness from the accompanying condiment that lingers gracefully, inviting another taste.

Chiayu—young sweetfish. Fish spring roll! Never had that before, and it was quite delicious. The crackly wrapper gives way to tender, gently sweet fish with a clean, river-fresh flavor and a faint pleasant bitterness.

Fried Pacific Oyster. Crisp and golden outside, briny and tender within—a quick ocean burst with a creamy finish.

Toro Astrea Caviar. In futomaki form. Silky, fatty toro meets the briny pop of caviar for a lush yet focused bite, with nori adding a gentle snap and clean, oceanic finish.

Meet the talented chef, meticulously crafting exquisite sushi, as his artistry brings joy to the diners at this intimate culinary experience.

Premium fish for the nigiri. Expect clean, ocean-sweet flavor and a supple, almost buttery bite that shows off its freshness.

Taka’s Yamayuki Maguro Chutoro, O-toro, Akami. A study in fat and texture: Akami is lean and clean, Chutoro balances silkiness and bite, and O-toro is richly marbled and melts on the tongue.

The dish, Sweetly Caramelized Burdock Root, presents itself as a delicate interplay of muted golden hues, each piece glistening with a subtle sheen that beckons the eager palate. The aroma is a warm embrace of earthy sweetness, mingling with faint notes of toasted molasses, whispering promises of indulgence. With each bite, the texture unfolds; the root is tender yet maintains a delightful resilience, while the surface offers a faint stickiness that harmonizes beautifully with the luxurious melt-in-the-mouth sensation. Flavors dance on the tongue, revealing layers of rich nuttiness accented by a gentle bitterness, creating a captivating balance that lingers long after the last morsel is savored.

Taka’s Yamayuki Chu-toro. Silky, beautifully marbled tuna that melts on the tongue, with a clean ocean sweetness and balanced, lingering umami.

The Domaine Fontaine-Gagnard Bâtard-Montrachet Grand Cru 2011 is a stunning expression of elegance and complexity from the Côte de Beaune. This Chardonnay exhibits a magnificent bouquet of white flowers, toasted nuts, and subtle citrus, leading to a palate that is rich yet finely structured. The minerality is pronounced, harmonizing beautifully with flavors of ripe pear and hints of spice, making it an impeccable match for roasted lobster or rich cream sauces.

As a contrasting choice, this wine pairs exquisitely with gourmet seafood dishes or a creamy risotto, amplifying its luxurious texture and vibrant acidity. The 2011 vintage shines with a perfect balance of power and finesse, showcasing the exceptional terroir of the Bâtard-Montrachet vineyard.

Taka’s Yamayuki O-Toro. Silky and intensely marbled, it melts on the tongue with clean, sweet-ocean richness and a pale blush of pink. Buttery and lingering yet remarkably delicate.

Akami hand roll. Akami (赤身) is the lean, red meat from the back of a tuna, typically bluefin or yellowfin. It’s the most common and widely consumed part of the tuna in sushi and sashimi. In a hand roll, it eats clean and lean—firm yet tender, with a subtle, iron-kissed sweetness that plays well against warm rice and crisp nori.

The exquisite suzuki nigiri captivates the senses with its vibrant pinkish-orange hues, a visual ode to the ocean’s bounty. Each delicate slice of fish is adorned with a glossy sheen that hints at its ethereal freshness, while the subtle aroma of the sea wafts gently, inviting one to indulge. As you take a bite, the texture reveals a perfect balance between a tender, melt-in-your-mouth quality and the satisfyingly firm yet yielding bite of its intricately seasoned rice base. The taste unfolds in layers, a harmonious interplay of briny sweetness and umami depth, crowned by the whisper of vinegary warmth that dances across the palate, leaving a lingering sense of serenity with every delicious morsel.

pale hue reminiscent of morning mist, subtly glistening with a hint of briny seawater.

Amaebi — sweet shrimp. Delicately sweet with a silky, almost creamy texture and gentle ocean brininess.

Hotate-scallop. Sweet, saline, and gently buttery, it shines raw for its silky texture or lightly seared for a caramelized edge.

Uni Gunkan, presents a striking contrast between the deep, glossy black of the nori and the lush, golden hues of the briny sea urchin, evoking a sense of oceanic opulence. Its aroma is intoxicatingly saline, reminiscent of sea breezes, mingling with the warm notes of rice, inviting anticipation. With each bite, the velvety texture of the uni envelops the palate, delivering a burst of umami that is both sweet and subtly earthy, while the delicate crispness of the nori adds a satisfying crunch, harmonizing the dish into a symphonic experience of flavor and sensation.

Here we see the talented chef meticulously preparing the soba dough, a crucial element in crafting an unforgettable dining experience.

Sakuraebi Soba Noodles. So good. Tiny sakura shrimp bring a sweet-briny pop and deep umami, with springy buckwheat noodles and a gentle ocean aroma.

Unatama-eel omelette roll. Soft, custardy egg meets rich, sweet-savory eel in a tender, glossy roll.

The intimate setting, adorned with hand-crafted ceramics and soft, ambient lighting, envelops diners in a warm embrace, elevating each sip from the intricately designed cup into a harmonious dance of flavor and artistry.

A second piece of o-toro. Silky, deeply marbled, and buttery—it melts on the tongue with clean ocean sweetness.

Dessert Crown Melon Ice Cream. Silky and custardy, with a pale green hue and the honeyed, floral sweetness of Crown Melon; refreshing rather than cloying. The clean, lingering finish highlights its delicate perfume.

The 2007 Y, produced by Vin de Courson in Canada, is a captivating icewine that exemplifies the elegance of the region. Its luscious sweetness is balanced by vibrant acidity, offering notes of apricot, honey, and citrus zest. This dessert wine pairs beautifully with foie gras, blue cheese, or a fruit tart.

The prestigious Dom Pérignon Vintage 2006 is a Champagne from the renowned Moët & Chandon, characterized by its rich and creamy texture. With layers of stone fruits, toasted brioche, and a hint of minerality, it delights the palate with elegance. Ideal for pairing with oysters, lobster, or sophisticated cheeses, this sparkling wine elevates any occasion.

The 2011 Bâtard-Montrachet Grand Cru from Domaine Fontaine-Gagnard showcases the opulence of Burgundy’s Chardonnay. This full-bodied white

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By: agavin
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Tagged as: Foodie Club, Sushi, Wine, Yamamoto, Yusuke Yamamoto

Dunsmoor Drive

Sep11

Restaurant: Dunsmoor

Location: 4220 Eagle Rock Blvd, Los Angeles, CA 90065

Date: February 19, 2025

Cuisine: American

Rating: Rich and tasty

Erick and I hard a lot about this place so trekked all the way out east.

Dunsmoor is a standout American-heritage restaurant tucked into Glassell Park on Eagle Rock Boulevard in Los Angeles. Helmed by Chef Brian Dunsmoor, the venue is an intimate, rustic space powered entirely by wood fire, with glowing embers and two fiery hearths that anchor its Southern-inspired cuisine . The menu celebrates rich, comforting classics—wood-roasted oysters, sour-milk cornbread drenched in cultured butter and honey, pork-and-green-chili stew, mushroom-crusted pork chop, and braised greens slow-cooked by the coals .

Born in Ohio and raised just outside Atlanta, Chef Brian Dunsmoor was shaped by summers spent on his family’s Colorado ranches and seafood-boiling gatherings in Florida’s Panhandle . His formal culinary journey began at a culinary school in Charleston, followed by college in Athens, Georgia. It was during this time that a teacher’s simple question—why he had quit cooking—prompted him to re-commit, and he soon started honing his skills at Hugh Acheson’s acclaimed restaurant, 5 & 10 .

His path then led westward to Los Angeles, where he sharpened his craft at Providence under Michael Cimarusti and at Joe’s Restaurant in Venice. It was at Joe’s that he met Kris Tominaga, a collaboration that sparked the “Wolf in Sheep’s Clothing” pop-up. That endeavor evolved into The Hart & The Hunter, earning him the StarChefs Rising Star Chef Award in 2014 .

Following his time as the head of the wood-fire-driven Hatchet Hall in Culver City—where he embraced “heritage cooking,” fueled by historical techniques and a deep sense of American foodways—Dunsmoor set his sights on a project he could truly call his own .

When his Glassell Park restaurant, Dunsmoor, finally opened in 2022 in a beautifully restored 1929 Spanish Revival building, it became the realization of that vision. Here, his commitment to hand-tools, live fire, and heritage American regional cooking took center stage—free from blenders, processed ingredients, and modern shortcuts .

The warm glow of the open flame in the kitchen, paired with the rustic charm of exposed shelves lined with culinary treasures, creates an inviting atmosphere that not only enhances the anticipation of a vibrant dining experience but also resonates with the craftsmanship of each dish prepared.

As you step through the etched glass of Dunsmoor, the warm glow of vintage pendant lights casts a cozy ambiance over rustic wooden tables, inviting you to savor an exquisite culinary journey amid a lively yet intimate atmosphere.

The menu at Dunsmoor showcases an inventive blend of contemporary American cuisine, featuring fresh seafood options like raw oysters and bluefin tuna toast, alongside hearty meat dishes such as Kobe beef tartare and mushroom-crusted pork chop. Seasonal ingredients and bold flavors are highlighted throughout, providing a dynamic dining experience.

The 1990 Château Pichon Longueville Comtesse de Lalande hails from the renowned Pauillac region of Bordeaux. This exceptional Bordeaux blend offers a complex symphony of ripe blackcurrants, cedar, and earthy undertones, harmonized by velvety tannins. The wine’s aging potential showcases its elegance, making it a superb pairing with rich dishes such as lamb or a charcuterie board.

The 2015 Domaine des Combes Meursault Les Bouchères is a pristine example of white Burgundy, celebrated for its minerality and bright acidity. This wine delivers notes of citrus zest, stone fruits, and a touch of toasted almonds, underscored by a subtle creaminess from oak aging. It complements seafood dishes, particularly lobster or scallops, enhancing their flavors beautifully.

Baby Albacore. Young ginger root relish, shallot. Silky, mild fish lifted by the fresh heat of young ginger and a gentle allium sweetness. Light, bright, and quietly elegant.

Bluefin Tuna Toast. Grilled sourdough, saletta, Florida mojama. Crunchy, smoky bread contrasts with silky, briny tuna and a savory, seaside depth.

Pickled White Anchovies. Olive oil, parsley, lemon, and garlic. Silky, gently briny fillets brightened by citrus and herbs, with clean olive-oil richness and a soft garlic finish.

Edna’s Sour Milk Cornbread. White cheddar, Hatch chile, cultured butter, honey. Tangy and tender with a lightly crisp edge, the cheddar adds richness while the Hatch chile brings gentle warmth; cultured butter and honey tip the bite sweet-salty.

Kobe Beef Tartare. Bistro-style, with fried oysters, soft herbs, and horseradish. Silky, finely chopped beef meets a briny crunch from the oysters, lifted by fresh herbs and a nose-tingling horseradish kick.

Red Beans & Rice. Carolina gold, smoked sausage, scallion, pepper vinegar. Creamy beans and fluffy rice with smoky sausage, bright scallion, and a tangy pepper-vinegar kick.

Grilled Veal Sweetbreads. Bacon drippings, wood herbs, and lemon. Crisp-edged and creamy within, smoky and savory from the drippings, lifted by bright citrus and a woodsy herbal perfume.

Beef Ribeye (32 oz). Smoked bone marrow, sea salt. Expect a deeply beefy, well-marbled steak, with the smoked marrow adding lush richness and the sea salt sharpening each bite.

Dressed Lettuces. Herbs, vinaigrette. Crisp, cool leaves glossed in a bright, herbal vinaigrette—refreshing and quietly elegant.

Sticky Date Pudding. Moist, treacly crumb studded with soft dates and drenched in buttery toffee sauce—rich, warm, and gloriously sticky. Lovely with a scoop of vanilla ice cream to balance the sweetness.

Some really excellent “comfort food” — too bad it’s all the way out here!

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By: agavin
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Tagged as: Dunsmoore, Eagle Rock, Foodie Club, Southern Food, Wine

Calming Camelia

Sep09

Restaurant: Camelia

Location: 1850 Industrial St, Los Angeles, CA 90021. *unknown*

Date: February 5, 2025

Cuisine: French Japanese

Rating: Excellent and interesting

Only a month out from the fires I met Erick and friends out for dinner. I didn’t have my camera so had to borrow his photos.

Camelia is in the DTLA arts district. So many good restaurants, so annoying to get to.

Bathed in warm lighting, the restaurant’s carefully curated blend of rustic charm and modern simplicity creates an inviting atmosphere, where the scent of gastronomy wafts from the open kitchen, enhancing the intimate dining experience.

The 2008 Vosne-Romanée “Les Beaux Monts” from Domaine Jean Grivot is an exquisite representation of Burgundy’s terroir. With its bright ruby hue, it offers an expressive bouquet of ripe red fruits, subtle spice, and a hint of earthiness. This medium-bodied Pinot Noir showcases silky tannins and a long, elegant finish, making it a perfect match for duck confit or a rich mushroom risotto.

The 2012 Pol Roger “Sir Winston Churchill” Champagne is a luxurious blend that epitomizes the vivacity and depth of outstanding sparkling wine. With a golden hue and fine bubbles, it reveals notes of freshly baked brioche, toasted nuts, and a hint of citrus zest. Its robust structure and creamy mouthfeel make it a delightful pairing with seafood, especially oysters or lobster, and a splendid choice for celebratory moments.

The menu at Camelia features a sophisticated selection of dishes that blend classic and contemporary techniques, with an emphasis on fresh seafood, seasonal vegetables, and delicate flavors. Highlights include innovative preparations such as black sesame pocket buns and a variety of expertly crafted entrées that showcase a rich tapestry of culinary influences.

Chicken liver mousse toast. Preserved summer peppers, ume aigre-doux. Silky, rich mousse on crisp toast, lifted by the sweet-tart ume and bright, tangy peppers.

Plated with an artist’s precision, this exquisite offering of Petits Fours captivates the eye with its vibrant hues.

Sawara warayaki. Hazelnut su-miso, myoga, sudachi. Straw-seared mackerel is smoky and silky, lifted by sudachi and myoga, while the hazelnut su-miso brings a nutty, gently tangy finish.

Kabocha and chanterelle mushroom agebitashi. Burrata, vadouvan, curry leaf, sweet & sour. Lightly fried and marinated, the squash and mushrooms are tender and umami-rich, with cool creaminess from the burrata and warm, aromatic spice from vadouvan and curry leaf.

Sprouting cauliflower. Miso béarnaise. Tender, lightly charred florets with a nutty sweetness meet a silky, umami-rich sauce that’s gently tangy and aromatic.

Croque Madame of ham katsu. Gruyère, Mornay sauce, Estevan’s shokupan, cornichons. Crisp katsu crunch meets molten cheese and silky sauce on pillowy shokupan, with the cornichons adding a bright, briny snap.

Donabe-steamed clams à la Bouillabaisse. Lobster butter, seeded country bread. Plump and briny with gentle Provençal aromatics, the clams feel silky from the lobster butter, and the seeded country bread is perfect for sopping up the savory juices.

Charred Bread with Golden Sauce.

Abalone and Florida wild pink shrimp pot pie with king trumpet mushrooms and “snail butter.” Briny-sweet and savory, with tender seafood beneath a flaky crust; meaty mushrooms and garlic-herb butter perfume each bite.

Koshihikari risotto. Grilled Monterey Bay squid, uni butter, shiso. Silky, gently chewy grains meet sweet-briny squid and the lush umami of uni butter, brightened by shiso’s herbal lift.

Spaghetti Bolognese à la Japonaise. A Japanese-leaning take on ragù: umami-rich, slightly sweet, and silky, with the sauce hugging al dente spaghetti. Comforting and balanced without heaviness.

Truffle “cream stew” of scallop, blue prawn, and fluke. Bluefoot chanterelle mushrooms, Tokyo turnips, kabocha. Silky and aromatic, it blends sweet ocean brine with earthy truffle and mushroom depth, while the turnips and kabocha lend gentle sweetness and a tender bite.

Beef cheek. Red wine sauce, bok choy, creamed pearl onions, kizami wasabi. Meltingly tender and deeply savory, with the wine’s richness balanced by the bright nip of wasabi, the fresh crunch of bok choy, and the gentle sweetness of the creamed onions.

Kombu rice. Garlic butter, shiso, nori; with house-cured ikura. Umami-rich and gently buttery, with briny pops from the ikura and a fresh, herbal lift from the shiso and nori.

Grilled pork loin. Spätzle, rutabaga, sauerkraut, trotters, red wine honey-mustard sauce. Juicy and lightly smoky, with crisp-edged spätzle and tangy sauerkraut to cut the richness. Trotters add gelatinous depth, while the red wine honey-mustard sauce brings gentle sweetness.

Duck frites. Roasted carrots, snap peas, béarnaise, coriander shichimi. Expect crisp duck with golden frites, a rich béarnaise, and a warm, peppery lift from the shichimi, while the veg add sweetness and crunch.

“pudding” (flan). A silky, gently wobbly custard with a caramel gloss, creamy and lightly sweet with a whisper of vanilla.

Really interesting combinations at this fusion Japanese / French place.

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By: agavin
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Tagged as: Foodie Club, French Japanese, fusion, Wine

Providence Chef’s Table 2025

Sep07

Restaurant: Providence [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 5955 Melrose Ave, Los Angeles, CA 90038. (323) 460-4170

Date: May 1, 2025

Cuisine: Seafood

Rating: One of the best in town

I usually make it to Providence about once a year, and so we return with the Foodie Club for another Chef’s table dinner in the little back room.

The warm glow of the illuminated spirits shelf casts a welcoming atmosphere over the sleek, modern bar, where sophisticated conversations blend seamlessly with the clinking of glass, promising an elevated dining experience steeped in elegance and allure.

The restaurant’s interior captivates with its modern artistry, where sculptural metallic pendant lights cast a soft, inviting glow over minimalist textures, creating an ambiance that enhances every bite of the exquisite culinary journey.

Amid the bustling kitchen, a talented team of chefs meticulously crafts each dish, embodying passion and artistry for an unforgettable dining experience.

The menu at Providence showcases an exquisite selection of seafood and refined dishes, highlighting the freshness of the Pacific with items like pacific oysters and black cod. Complementing the seafood are elegant preparations of duck breast and desserts that reflect a sophisticated culinary approach, emphasizing seasonal ingredients and artisanal techniques.

The Krug Grande Cuvée, produced by the renowned house of Krug in the Champagne region of France, is a non-vintage marvel that exemplifies the art of blending. This iconic sparkling wine showcases a rich tapestry of flavors, featuring notes of ripe fruit, toasted brioche, and subtle spice. Its complexity and elegance make it an ideal pairing with fine seafood, caviar, or roasted poultry, allowing for a luxurious experience that celebrates any occasion.

Amuses. Uni madeleine. Light, gently sweet sponge with uni’s briny richness—playful and elegant.

Salmon spring roll. A crisp wrapper gives way to tender salmon, with clean, fresh flavors and a light, satisfying bite.

Tuna tartare and caviar tartlet. Silky, clean tuna contrasts with the briny pop of caviar, while a buttery tartlet shell adds delicate crunch.

Parmesan grilled cheese. Ultra-crispy, lacy golden crust with a nutty, salty hit from the Parm, and a gooey, melty center—simple, indulgent comfort.

The dish known as Black Sesame Tart presents an exquisite harmony of contrasts; the delicate golden hue of its outer shell invites intrigue, while the dark, rich filling tempts with the promise of depth. A robust aroma wafts upward, reminiscent of toasted nuts mingled with the earthiness of sencha, hinting at a complex flavor profile. The texture is a masterclass in culinary craftsmanship: the crisp edges yield to a velvety core that collapses softly beneath the bite, releasing a cascade of umami and subtle sweetness that envelops the palate. Each mouthful is a meditative journey, merging flavor and sensation in a manner that lingers elegantly long after the final morsel is savored.

Pacific oyster with dongchimi, lime, and garden herbs. Briny-sweet and silky, the oyster gets a cool, clean lift from the radish kimchi and lime, while the herbs add a fresh, peppery snap.

Truffled mini lobster roll! Sweet lobster in a buttery, toasted bun, kissed with truffle for an earthy aroma. Tender, juicy, and indulgent in a perfect two-bite package.

Sashimi with celtuce, bullwhip kelp, and sesame. Clean, oceanic slices meet the crisp snap of celtuce and a gentle briny chew from kelp, rounded by nutty sesame.

As the evening unfolds, our talented chef and a dedicated server artfully prepare a stunning seafood dish, capturing the essence of culinary excellence at this vibrant table.

Salt-roasted Santa Barbara spot prawns. Rosemary, lemon, extra-virgin olive oil. Amazing! Briny-sweet with a snappy bite, the salt-roasting concentrates their oceanic sweetness while the rosemary and lemon keep it bright.

From the esteemed Bonneau du Martray estate in Burgundy, the 2010 Corton-Charlemagne Grand Cru showcases the opulence and complexity of the region’s white wines. Exhibiting a radiant golden hue, this wine reveals notes of ripe pear, zesty lemon, and a touch of minerality on the nose. The palate is rich and full-bodied, with a harmonious balance of vibrant acidity and a lingering finish, making it an exquisite match for roasted lobster or creamy risottos.

Uni egg. Sea urchin, Champagne beurre blanc, brioche croutons. Silky and briny-sweet, the uni and buttery sauce feel luxuriously rich, while the crisp croutons add needed crunch. Elegant and indulgent with a bright Champagne lift.

Box crab tart. Kaluga caviar, fines herbes. So good! Delicate, sweet crab in a flaky shell meets the briny silk of Kaluga caviar and the fresh lift of fines herbes.

Nestled within a soft embrace of pristine white linen, the dish, Red Fi Sandwhich Delicately Adorned with Roasted Garlic Pepper, presents itself as a rustic masterpiece. Its golden-brown crust, dusted with flour, exudes an enticing warmth that intertwines with the roasted aroma of garlic, promising comfort and indulgence. The moment you slice through the crust, the moist, airy interior reveals its tender, slightly chewy texture—a delightful contrast to the crisp exterior. Each bite unfolds layers of savory richness, with the sweetness of roasted garlic intertwining seamlessly with fragrant herbs, creating a harmonious symphony that lingers on the palate, evoking a sense of both nostalgia and discovery.

The special bread. Crusty on the outside and soft inside, with a gentle chew and a warm, toasty aroma.

Artisanal Butter with Sea Salt exudes a creamy, sun-drenched hue, captivating the eye with its velvety texture nestled snugly against a contrasting ebony stone. The fragrant notes of fresh dairy waft gently into the air, inviting anticipation as the senses draw nearer. With each delicately gilded swirl, the butter envelops the palate, imparting a rich, unctuous essence punctuated by the crystalline crunch of hand-harvested sea salt, creating a harmonious symphony that dances between indulgence and refinement, leaving a lingering trace of umami that beckons for another taste.

Hokkaido scallop. Sweet peas, scallop XO. Silky and briny-sweet, the scallop’s richness plays against the snap of peas, while XO adds savory, smoky depth.

Black cod with artichoke, fennel, green strawberry, and olive. Silky, buttery fish meets fennel’s gentle anise and artichoke’s earthiness, brightened by tart green strawberry and a briny olive snap.

Black winter truffle risotto. Creamy and al dente, it carries a deep, earthy perfume with a lingering savory finish. Dark truffle flecks stand out against the glossy rice.

Troll-caught Alaskan king salmon. Ramp, fava bean, geoduck. Silky, rich salmon plays against spring-bright ramps and creamy favas, while the geoduck brings a briny snap and clean sea sweetness.

Liberty Farms duck breast. Rhubarb, white asparagus, salted cherry leaf. Silky, rosy duck with crisp skin is lifted by tart rhubarb, with tender white asparagus and a gently saline, floral note from the cherry leaf.

A5 wagyu. Morel, nettle. Silky, ultra-marbled beef with deep, buttery richness; the morel lends woodsy savor while nettle adds a fresh, green lift.

The remarkable presentation of Raclette captivates both the eyes and the senses, with its golden-brown visage kissed by a delicate char that glistens invitingly under the warm light. The aroma wafts through the air, a heady blend of earthy richness and nutty undertones that beckon the palate. Each silky, molten shard melts effortlessly, cascading over soft, warm potatoes, enveloping them in a luxurious embrace. The texture, a harmonious interplay of creamy smoothness and the gentle bite of the accompanying gherkins, offers a delightful contrast that lingers indulgently, while the flavors dance on the tongue—an exquisite balance of savory depth with a whisper of tang, echoing the rustic charm of alpine meadows.

Truffled honey Comté. A supple, nutty cheese lifted by earthy truffle and a gentle floral sweetness from the honey; balanced, savory, and lightly lingering.

Bread for the cheese. A proper loaf brings a crackling crust and tender crumb that carry the creaminess without stealing the show.

In the delicate embrace of the plate lies a stunning interpretation of Yuzu Sorbet with Kumquat Carpaccio, a visual symphony painted in soft whites and radiant oranges. The pristine sorbet, glistening with a satiny sheen, exudes a fragrant citrus aroma that dances playfully through the air, inviting anticipation. As a spoon glides through its icy texture, it yields effortlessly, revealing a refreshing chill that envelops the palate in a harmonious blend of tart yuzu and honeyed sweetness. Delicate slices of kumquat crown the dish, their vibrant hues contrasting beautifully against the snow-white base, while the subtle crunch of their skin adds an elegant texture that elevates each bite into a sensory celebration, punctuated by whispers of floral notes from the microgreens scattered atop.

House-made Hawaiian chocolate. Peanut, miso, kinako ice cream. Silky, bittersweet chocolate meets nutty, savory notes, and the ice cream is creamy with toasted kinako warmth, peanut richness, and gentle miso umami.

Petit fours. Bite-size French confections—often little sponge cakes layered with jam or cream and cloaked in fondant—dainty, colorful, and sweet. They give a soft crumb with a thin sugary shell for a neat, satisfying bite.

Mini strawberry tarts. Bite-sized with crisp, buttery shells crowned by juicy, sweet-tart berries. Bright, delicate, and easy to love.

Macarons. Crisp-shelled with a tender, chewy center, these almond meringue cookies sandwich ganache or jam, balancing sweetness with delicate flavors and pretty pastel hues.

Chocolate Tea — was pretty good. Light cocoa aroma, smooth and soothing, with a gentle sweetness rather than anything heavy.

Capturing a moment of joy, these two diners share a delightful evening, savoring the exquisite flavors crafted by the chef’s culinary artistry.

This was probably the best Providence meal I’ve ever had, maybe even better than the one last year (which did have better white burg). They had just recently reopened post-lockdown and had clearly spent the time well retooling the menu. Service was exceptional as well which was very nice, particularly in contrast with so many “middle end” places that are short staffed right now. We had a ton of food tonight too with a lot of variation and many memorable dishes. The Chef’s Table is the best as it’s cozy, quiet, and we can get up to our antics (including flash photography) without interruption.

For more LA dining reviews click here.

By: agavin
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Tagged as: Foodie Club, Michelin 2 Star, Providence, Wine

Gamers at Chi Spacca

Sep05

Restaurant: chi SPACCA [1, 2, 3, 4]

Location: 6610 Melrose Ave, Los Angeles, CA 90038. (323) 297-1130

Date: April 29, 2025

Cuisine: Italian steakhouse

Rating: Fat is Flavor!

The little Mozza empire on Melrose now includes the Pizzeria, the Osteria, Chi Spacca, and Mozza 2 go. They do a great job with all their restaurants but their annoying corkage policy (2 bottles per table!) has limited my ability to attend. I only go to this sort of place with my wine groups (my wife being a near vegetarian) and so the limits make it near impossible. But anyway they do have a good (if pricey) Italian wine list and so it’s workable with 3-4 people.

Tongue in the background and charcuterie. The tongue is tender and mildly beefy, while the charcuterie brings a salty, aromatic richness and a pleasant chew.

Cheesy focaccia. Airy and olive-oil-brushed, with a gentle chew and a dimpled top bronzed under a blanket of melty, savory cheese.

Caesar Salad (with lots of parm and a hint of orange zest). Crisp greens and a creamy, garlicky dressing provide a savory backbone, while the bright zest keeps it lively.

Scotch Egg. A golden, crunchy breadcrumb shell encases seasoned sausage around a soft, jammy-centered egg—savory, rich, and deeply satisfying.

Bone Marrow Pie. So rich and so good. Silky marrow melts into a flaky crust with deep, roasted beefiness.

Shrooms!

Smaller bistecca. Juicy and beefy with a good char, the petite cut feels satisfying without being heavy.

Lemon tart. Bright, zesty curd in a crisp, buttery crust—silky, puckery, and clean on the finish.

Rhubarb pie. Tart-sweet and jammy, with ruby juices and a flaky, buttery crust.

The 2019 Bisci Verdicchio di Matelica Vigneto Fogliano is a captivating white wine from the Marche region of Italy. This expression showcases bright acidity, floral notes, and hints of citrus and green apple, making it a refreshing choice. It pairs beautifully with seafood dishes, particularly grilled calamari or a light shrimp salad.

The 2003 Mayacamas Cabernet Sauvignon, hailing from the esteemed vineyards of Mount Veeder in Napa Valley, presents a rich and complex profile. With deep layers of dark fruit, cedar, and a touch of tobacco, this wine is robust yet elegant. Its full-bodied structure allows it to complement hearty fare such as a grilled ribeye or braised lamb shanks flawlessly.

The 2001 Rudd Oakville Estate Cabernet Sauvignon is a stunning representation of Napa Valley craftsmanship. This vintage offers opulent

The Rudd Oakville Estate 2001 is a bold Napa Valley red that delights with its intricate layers of dark fruit, cocoa, and subtle oak. Full-bodied and velvety on the palate, this wine exudes sophistication and depth, making it an exemplary representation of its region. Perfectly paired with roasted lamb or a charcuterie board, it enhances both the complexity of the dish and the experience of enjoying a fine wine.

For more LA dining reviews click here.

By: agavin
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Tagged as: Chi Spacca, Foodie Club, Wine

World Seafood Again

Sep03

Restaurant: Seafood World Restaurant [1, 2, 3, 4]

Location: 15351 Brookhurst St, Westminster, CA 92683. (714) 775-8828

Date: April 27, 2025

Cuisine: Cantonese seafood and dim sum (large banquet hall)

Rating: Great

Back here about 2-3 weeks later!

World Seafood Restaurant opened its doors in 2014, taking over a cavernous former banquet space on South Garfield Avenue and quickly asserting itself as one of the San Gabriel Valley’s grand Cantonese dining rooms. The owners—veteran Hong Kong restaurateur Raymond Wong and his Los Angeles–raised daughter Stephanie—set out to recreate the celebratory seafood palaces they remembered from Kowloon: soaring ceilings hung with crystal chandeliers, gleaming marble floors, a forest of live tanks by the entrance, and a sea of round tables capped with white-linen–clad lazy Susans. From the outset, the Wongs have run the restaurant as a family affair; Raymond oversees purchasing at the downtown docks at dawn, while Stephanie manages the front of house with an eye toward bilingual service that welcomes both first-generation regulars and curious Angelenos discovering dim sum for the first time.

Geoduck body sashimi. Excellent. Translucent, sweet-briny slices with a firm, satisfying snap and a clean ocean finish.

Geoduck neck, fried. Lightly fried, it turns golden and crisp outside with a sweet, briny chew; the clean ocean flavor and snappy texture make it simply satisfying.

The dish, a velvety mound of Sesame Noodles, entices with its golden hue, glistening beneath a delicate sheen of sesame oil. The air is rich with a nutty aroma, subtly interwoven with hints of garlic and a whisper of sweetness. Each strand of noodle, meticulously pulled and lovingly prepared, offers a silken texture, yielding effortlessly to the bite. A sprinkle of toasted sesame seeds adds a delightful crunch, enhancing the dish’s complex symphony of flavors — a harmonious balance of umami and sweetness that lingers on the palate, inviting one to savor each exquisite morsel.

Fried oysters (again). Crisp, briny, and indulgent, with a tender pop inside a crunchy coat—exactly why I keep ordering them.

Szechuan-Style Scallops. Actually a little spicy and quite delicious, even with the bell peppers. The scallops are tender, with a gentle heat that lets their sweetness shine.

Roast pig. Expect shattering crackling over tender, juicy meat, with deep porky savor and a whisper of smoke.

The table is graced with a stunning presentation of crispy suckling pig, its golden-brown skin glistening beneath soft light, an inviting visual pathway to the rich delights within. As the aromatic scent wafts through the air, hints of roasted garlic and a whisper of star anise mingle, stimulating the senses with each eager breath. The skin crackles delightfully with the first bite, giving way to supremely tender, succulent meat that boasts an umami depth, layered with delicate juices reminiscent of sweet and savory caramel. A final accent of fresh herbs lifts the dish, weaving a tapestry of flavor that is nothing short of extraordinary, inviting a slow, appreciative exploration of each sumptuous mouthful.

Presented with an extravagant flourish, the dish Si-Check Roast Suckling Pig captivates with its lustrous mahogany skin, glimmering under the soft glow of ambient light. A symphony of savory aromas wafts through the air, redolent of softly caramelized spices and a hint of smokiness, inviting anticipation. As you delve into the tender flesh, the luscious texture is a harmonious balance of crisp and succulent; the crackling skin shatters with a satisfying crunch, revealing moist, flavorful meat beneath. Each bite is an indulgent revelation of rich umami, beautifully complemented by a subtle sweetness that lingers, a true testament to the art of culinary mastery.

Weird poultry part consommé. Crystal-clear and aromatic, with a silky, collagen-rich body and a gently gamey depth; surprisingly comforting for an offal-leaning broth.

Steamed fish. Delicate and moist, it showcases the fish’s natural sweetness and tender flakes, with a clean, subtle flavor that lets simple aromatics like ginger and scallion shine.

Fried “milk”. More or less egg whites, milk, and shrimp. Mushy and delicious. Silky-soft curds with gentle dairy sweetness and a light shrimp savor.

Beef and veggies on crispy vermicelli. The beef was a bit overcooked/sketchy, but the sauce on the crispy noodles was killer. The crackly vermicelli soaks up the sauce, giving a satisfying crunchy-to-saucy contrast alongside the veggies.

The dish aptly known as Shrimp and Egg Stir-Fry presents a harmonious marriage of hues, with its golden-yellow blend of softly scrambled eggs accentuated by the tender coral of plump shrimp. As you draw closer, a delicate briny aroma wafts upward, mingling with the earthy scent of green onions that punctuate the dish. Each morsel delivers a luxurious creaminess that envelops the palate, while the freshness of the shrimp provides a gentle snap, creating a textured contrast that dances with every bite. The flavor profile is a nuanced interplay of umami and sweetness, leaving a lingering satisfaction that beckons for the next taste.

The dish, an enticing presentation of Stir-Fried Mushrooms with Mixed Vegetables, boasts an earthy palette of golden umber and rich caramel, accented by vibrant flecks of orange and green. Aromas waft from the plate, a heady blend of umami and warm, roasting garlic, inviting the senses to engage. Each bite reveals a delightful contrast between the tender, velvety mushrooms and the crisp, tender-crisp vegetables, harmonizing beautifully with the glossy, savory sauce that clings to every morsel. The flavor is a masterful interplay of nutty undertones from the mushrooms, balanced by the natural sweetness of the carrots and the faint saline kiss from the accompanying sauce, leaving a lingering, satisfying depth on the palate.

Crispy chicken. It has shatter-crisp skin with a golden crunch and juicy meat underneath. It’s savory and satisfying.

Yang Chow Fried Rice. A Cantonese staple with roots in Yangzhou: fluffy, separate grains tossed with char siu, shrimp, peas, and egg. Savory with a hint of wok hei, lightly sweet, and comforting.

Abalone and mushrooms. I was getting very full, but these were nice. The abalone’s gentle brininess and slight bounce pair well with the mushrooms’ earthy umami, making a clean, savory bite.

Jelly dessert. Wobbly and translucent, it’s lightly sweet with a clean, quivering bite and a playful sheen.

A stunning Puligny-Montrachet from Jacques Carillon, this wine hails from the renowned Burgundy region. The 2018 vintage showcases a vibrant acidity, round mouthfeel, and flavors of ripe pear, apricot, and delicate oak, making it a perfect companion for rich seafood dishes such as scallops or lobster in butter sauce.

The 2017 Meursault from Pierre Morey is a true expression of the terroir, displaying notes of honey, white flowers, and hazelnut with a creamy texture. This white Burgundy pairs beautifully with roasted chicken or creamy pasta dishes, elevating any meal with its elegant structure and complexity.

This exquisite Chassagne-Montrachet from Domaine Ferret, vintage 2016, is an embodiment of finesse and balance. With bright citrus notes, layers of stone fruit, and a hint of minerality

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