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Archive for Hacienda Heights

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.

For more LA dining reviews click here.

Related posts:

  1. Collar the Market — OOToro
  2. Post OOToro
  3. Why Walnut? — OOToro
  4. OOToro Holiday
  5. OOToro Double
By: agavin
Comments (0)
Posted in: Food
Tagged as: Far East, Hacienda Heights, hedonists, ootoro, Sushi, Walnut, Wine

Climb the Mountain

Dec03

Restaurant: Mountain House Rowland Heights 川山甲

Location: 18888 Labin Ct C101, Rowland Heights, CA 91748. (626) 986-5555

Date: June 9 & September 23, 2024 and March 16 & July 6, 2025

Cuisine: Szechuan Chinese

Rating: Best new SGV place of 2024

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I had to wait nearly a year for them to get a beer and license before trying!


When we arrived, there was a Chinese American street fair going on in the middle of this mall courtyard.

Mountain House was hidden away in the courtyard. Parking ringed the outside basically looking at the service entrances. Really strange mall. I’ve been wanting to come here for 10 months but they didn’t seem to want to allow wine until V “sorted it out.”

Very nice build out.


With smoking koi bath — never seen one of these — and I wonder what the koi think about it




Fish extend to the ceiling.

Great private room. A touch cramped, but very private.

Pickled Spicy Cabbage on the table to start. These were awesome actually some nice chunks of aromatics.

Very good tea.


The menu.


Bamboo Grove Trio. Three various Szechuan drinking foods (including bamboo). Duck tongue, poached chicken, bamboo shoots.


Swing Garlic Pork Belly. Basically boiled bacon with super MSG spicy garlic sauce. It was all about the sauce.

Pepper Beef Tongue. More or less the same sauce, but the tongue was so tender — incredible dish.

House Chicken. The classic poached chicken in spicy chili oil. Not super spicy, but nicey balanced and very umami.


Szechuan Numbing Chicken. Last time we had the red pepper chicken — and on the tri — so this time we had the green.

Fu-Qi Special. Couples sliced offal, aka tripe and meat. Very nice version, although not as good as the perfect one at GuYi.

Okra Salad. Slimey and delicious in the same super savory sauce.


Spicy Hairtail. Some kind of slightly spicy fried fish.


Dumplings in Chili Oil. Solid version of this Sichuan staple.

Yibin Style Ran Noodles. Cold and a touch tangy with a little bit of sesame. Very nice.


Golden Baked Corn Kernels with Salted Egg Yolk. Awesome dunked in some red sauce.

Country Style Pork Belly with Preserved Vegetables. Great version of this dish. Not as salty as usual, just silky and delicious.

Ma-La Prawns. This was the hotest dish. Actually pretty spicy, but with an almost candied chili. Really fabulous.


Pepper Lover’s Frog. Very tender and only “some” bones.

Short Rib. Pretty damn good actually because of the spicy sauce.

House Ma-La Dungeness Crab. Super delicious sticky rice underneath with a very smoky flavor.


Crispy Fish with Pickled Pepper. Great fish. Tons of garlic and umami.


Red Pepper Fish Head.

Garlic Shrimp. So garlicky and so delicious. Shells perfectly crispy.


La-Zi Chicken. The famous fried aromatic chicken.

MaPo Tofu. Probably the best I’ve had in LA. Or certainly really up there. Just awesome.

Spicy Shredded Eel. Like the popcorn chili chicken — but with fried eel bits. Really great!

Crispy Tofu. Just fine.


豆角烧茄子Sauteed Chinese Long Beans w.Eggplant. Tender eggplant and crisp Chinese long beans sautéed with red bell peppers and garlic.

盐菜回锅肉Szechuan Double Cooked Pork. Pork belly, Chinese leek & chili pepper.


Crispy Chicken with Chilies. Amazing version of this dish and highly aromatic with that deep chili flavor.

Western Szechuan Lamb Spine. Amazing Sichuan flavor. Not much meet, but really delicious.

Shredded Potato. Amazing dipped in the spicy lamb jus.


Green beans with pork.


Gizards with Taro. Awesome pickled pepper flavor and nice chew.

Hot and Sour Soup. Nice and silky.

Mushroom and Tofu Soup. Very bland.

川西炒面Szechuan Syle Fried Noodles. Tender beef slices, crisp bell peppers, onions, and bean sprouts stir-fried with Szechuan-style noodles and dried red chilies.

Garlic Greens. Solid.


House Special Fried Rice.

芽菜蛋炒饭Fried Rice. Stir-fried rice with bean sprouts, scrambled eggs, and beef.


Numbing Pepper Beef. So good with that green numbing factor. Very tender beef.


桂花醪糟芝麻汤圆Osmanthus Rice Dumpling. Soft rice dumplings in sweet osmanthus-infused broth, garnished with goji berries and osmanthus petals.

This was probably the best Chinese dessert I’ve had. Peanuts, watermelon, coconut, raisons, cool jelly, sweat syrup. Fabulous textures of chew and crunch. Sweet and nutty.

Chocolate Mint Gelato.

Chocolate and Arugula gelato.

Amazing meal. Not only was it very fun, but the food was really really good. And the total was all in $85/pp. Very large Sichuan menu and nearly ever dish was some of the best versions of it I’ve had. Nicely balanced and executed. Fun decor too and solid service. Plus they have the private rooms and now allow the wine. It wasn’t as hot as many Sichuan places, just balanced. And probably the menu is 2-4X as big. It’s a little fancier, but isn’t more expensive. So it’s a total win win win. Then it must be mentioned that this is a peerless Chinese food group :-).



The courtyard was empty when we left, but had this neat “not in America” feel.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Hop Woo is Hop New
  2. Lunch Quest – Spicy Impression
  3. Cui Hua Lou – Szechuan Shed
  4. Mountain Hot Pot
  5. Szechuan Delicious Was
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Gelato, Hacienda Heights, mapo tofu, Mountain House, SGV, Sichuan Cuisine, Szechuan cuisine

OOtoro 2023 part deux

Jul31

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11]

Location: 1569 Fairway Dr, Walnut, CA 91789. (909) 598-8299

Date: November 4, 2023

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

_

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a sixth visit — it’s now become a twice a year thing.

 And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

IMG_7743
IMG_7744
Look how clear it is after the rains (and snows).

The slick looking location is in the heart of the affluent Chinese American San Gabriel Valley. But yes, it’s Japan, if perhaps catering to Chinese taste. This photo was shot at about 10pm after everyone else had left.

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Here is the private room — the only way to go.

IMG_6715
They put up this weird curtain recently.

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Uni, crab, caviar and some kind of ponzu jelly. Nice chunky crab but that cheap non-sturgeon caviar.
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The yellow stick was a bit of crunchy fish roe, then proceeding right we have tender Abalone, Shirako (cod sperm sacks and always a favorite of mine) and some kind of fish tempura.
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Zoom.
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Wagyu tartar, fried seaweed, uni, truffle, and avocado. A great tartar bite with nice textural contrasts.
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Tri of oysters: Caviar, uni, and Ikura (salmon roe). All great.
IMG_2643
Hokkaido live scallops with caviar (more real this time) and Hokaido uni. A bit of fresh yuzu juice really “juiced” this up.
IMG_2647
Sashimi plate of Shima Aji, Blue fin tuna, and Otoro with two slices of Monkfish liver.
IMG_2648
Spanish Mackerel. Oily and delicious.
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Golden Eye Snapper nigiri.
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Skipjack Tuna with a bit of spicy ponzu.
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Kama Toro. The always butter-like richest bit of tuna!
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Seared Ruby Snapper Nigiri with some sweet miso. They called this the Queen of the Whitefish.
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Charcoal grilled crab leg.
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The awesome “BBQ Kama Toro” plate. It’s like ducky tuna and fishy smoked duck and is incredibly rich and delicious. Great with that special soy too.
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Flaming sea snail with mushrooms. Chewy.
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A5 Wagyu Tataki. Seared with a bit of pepper. Supper rich and fatty and melt in your mouth.
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Clam Miso. Awesome clammy flavor.
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Cheesecake with strawberries.
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Strawberry Jam Gelato — an awesome daily Strawberry base swirled with Strawberry Jam — made by me for @sweetmilkgelato — sugar time! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #jam
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Perfect pairing!
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Another great meal at ootoro. A bit of an overlap with last time but every dish was great.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

 

Related posts:

  1. OOToro Spring
  2. Post OOToro
  3. OOToro Double
  4. OOToro Holiday
  5. OOToro Five O
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Champagne, Gelato, Hacienda Heights, Japanese cuisine, ootoro, Sushi, Wine

Shanghailander Sojurn

Jan14

Click here for the full detailed review.

Pork Belly

Related posts:

  1. Hedonists at Shanghailander
  2. Shanghailander Arcadia
By: agavin
Comments (1)
Posted in: Food
Tagged as: Chinese cuisine, Hacienda Heights, Shanghailander
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