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Blow Torched Mackerel
Archive for Japanese cuisine – Page 2
Restaurant: N/Naka [1, 2, 3, 4, 5, 6, 7, 8]
Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252
Date: June 16, 2021
Rating: Awesome
N/Naka served as the host location for the second of our 3 epic June “Fred” dinners, this one being themed around Coche-Dury Les Rougeots.
The empty interior. This was actually the first night that N/Naka reopened after the long lockdown closure.
Our table — before we got to it.
1996 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 97. A distinctly reticent but elegant nose with a purity of expression that is truly impressive to experience as it’s relatively high-toned and while the yeast comes up with air, it’s relatively muted at presence, combining with intense, precise and superbly detailed and complex flavors that culminate in an explosive and wonderfully long finish. This may very well rival the sublime ’90 in time even if it’s not quite as concentrated. This is still a baby so there is absolutely no rush whatsoever.
2015 Hubert Lamy Criots-Bâtard-Montrachet Cuvée Haute Densité. A rare bird!
2005 Domaine Roulot Meursault 1er Cru Les Perrières. BH 94. A strikingly pure nose of white flower and spice aromas complements perfectly the delicious, intense and stony flavors that are wonderfully vibrant and gorgeously detailed on the transparent and equally pure finish that explodes with more minerality. This is beautifully balanced and understated with a Zen-like sense of calm. I very much like this and it’s very Perrières in character. In a word, brilliant. (Drink starting 2013)
2007 Domaine Roulot Meursault 1er Cru Les Perrières. VM 94+. Bright pale yellow. Soft citrus fruits and crushed rock on the musky, slightly reduced nose. Rich, perfumed and tightly coiled, with a terrific core of acidity intensifying the orange, floral and mineral flavors. Offers compelling cut and concentration but this infant will require several years of aging. Wonderfully refined Perrieres of grand cru class.
1993 Coche-Dury Meursault Les Rougeots. 94 points. Signature coche gunflint, popcorn, dried extract, and smoked yellow fruit on the nose and palate. While the mid-palate did not have lots of substance, the flinty and popcorn-ish palate more than offset that shortfall. With the fresh acidity in the backdrop, the wine stayed energetic and interesting throughout dinner.
1996 Coche-Dury Meursault Les Rougeots. VM 94+. Complex, lively aromas of lime, minerals and vanilla. Structured and almost shockingly intense; great material here. A step up from the ’97 in density. Extremely fresh and vibrant. A tactile, mouthfilling wine to drink and to eat. Palate-staining finish. I kept raising my score as I came back for more.
2000 Coche-Dury Meursault Les Rougeots. BH 93. A completely different expression than any of the foregoing wines, which is interesting since the vineyard abuts Chevalières. This is classic Meursault in style with round, rich, generous, “warm” fruit and flavors, offering toasted nut and butter aromas plus fresh sliced peach, apricot and apple scents but gorgeously complex, intense, refined and beautifully precise flavors of terrific focus and cut. But it is the superb depth on the finish that really set this apart and this delivers such quality that it is almost a match for the Perrières, a compliment in anyone’s book. Simply beautiful wine that has just now arrived at its apogee though it should be capable of holding here for at least a decade. Tasted several times with consistent notes. (Drink between 2008-2010)
2008 Coche-Dury Meursault Les Rougeots. VM 92+. Classic aromas of lemon, lime, minerals, hazelnut and grilled almond; smells rich in dry extract. Then dense and superconcentrated, with terrific inner-mouth energy to the flavors of peach, orange blossom, lemon and crushed stone. Time-capsule Meursault, finishing with superb length. This too should age very well.
1972 Domaine Roulot Meursault 1er Cru Charmes!
Our menu.
Starter Tea.
Sakizuke. Uni, Cauliflower Puree, Carrot Coconut Ice, Trout Roe, Nori Sable.
Zensai. Uni, Eggplant Dashi, Kabocha Roll, Oyster Lime, Flounder Hasamiage, Wagyu Beef Roll, Cucumber, Cauliflower, Carrot, Burnt Chickepea and Miso Puree.
Uni.
Wagyu Beef Roll.
Cucumber, Cauliflower, Carrot, Burnt Chickepea and Miso Puree.
Eggplant Dashi.
Oyster Lime.
Kabocha Roll.
Flounder Hasamiage.
Modern Zukuri. Japanese Fluke, California Nori, Pistachio.
Owan. Hope Ranch Mussel, Summer Squash, Citrus Fern.
Otsukuri. Traditional Sashimi.
Yakimono. Tasmanian Sea Trout, Artichoke, Preserved Meyer Lemon.
Mushimono. Tomato, Lobster Shinjo, Tomato and Fennel Mochi.
Shiizakana. Spaghetti, Abalone, Picked Cod Roe, Truffles.
Niku. A5 Miyazaki Wagyu Beef, Baby Corn.
Sunomono. Nopales, Golden Kiwi, Cucumber, Aloe, Chia Seeds.
Yuzu juice intermezzo.
Pickled Ginger.
Miso soup with shrimp heads.
Nigiri sushi flight 1.
Nigiri sushi flight 2.
Blue crab handroll.
Mizumono. Lychee Sorbet, Shiso Lime Granita. Super bright and delicious flavors with a really nice textural contrast.
Mizumono. Peaches, Caramelized Pastry, Lavender Honey Ice-Cream, Hojicha Jelly.
Petite Fours.
So pretty!
Roasted green tea.
Burnt Basque Cheesecake Gelato — Milk steeped with Tahitian Vanilla Beans and Valencia Orange Peels and then blended with Cream-cheese and Egg Yolks, layered with house made “burnt” Caramel and topped with house-made Caramel Brittle, finished with the torch! — created by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #lemongrass #ginger #CremeBrûlée #basque #cheesecake #caramel #brittle #orange
A little take home snack for the morning.
Post dinner lethargy.
The setting is elegant, minimalist, and very Japanese. N/Naka really is a very special place. All the meals I had here were spectacular (here for the first, here for the second, here for the third). Plus we even did an amazing all foie gras meal here once. The place keeps getting better and better. This is thrice wonderful because often one finds a slight bloom to come off a place on repeat meals. At N/Naka everything is seasonal and constantly rotating.
Coming back to N/Naka after the pandemic I thought they were really firing on all cylinders. This was the best meal I’ve had there since the incredible Foie meal. I think her sushi has gone from “okay” to “great” and with regard to other dishes she has toned down a bit of the “theatrics” slightly but really upped the flavor balance and intensity. There weren’t some of the more interactive dishes of years past, like cooking your own item on hot stones, but the cooking was even more on point.
Service is also spectacular, highlighted all the more by the extremely low understaffed standard currently found in LA.
And what can we say about the wines? Awesome labels, awesome wines. All the coches were flawless, although the 93 was my favorite. So good!
Restaurant: Yasu
Location: 265 S Robertson Blvd, Beverly Hills, CA 90211. (424) 355-0257
Date: March 5, 2020
Cuisine: Japanese Sushi
Rating: Awesome ingredients and technique. One of the best sushi places we’ve found in a while
With Foodie Club co-founder Erick back from several months in Asia, we decided to hit up a new place.
After some debate we ended up at a new sushi bar we found on one of our news feeds. This time around, new Foodie Club member Jeffrey joined us as well. Yasu is located just a few stores down from the very mediocre Summer Fish.
The decor is clean and modern, and somehow, despite the fact that they “only” had a 8:15 reservation, we had the restaurant all to ourselves. No matter, the food and service turned out to be amazing.
Jeffrey brought: 2008 Dom Pérignon Champagne. VM 98. The 2008 Dom Pérignon is once again stunning. More than anything else, I am surprised by how well the 2008 drinks given all the tension and energy it holds. Then again, that is precisely what makes 2008 such a unique vintage – namely that the best wines are so chiseled and yet not at all austere. Lemon peel, almond, mint, smoke and crushed rocks are all finely sculpted, but it is the wine’s textural feel, drive and persistence that elevate it into the realm of the sublime. The 2008 will be even better with time in the cellar, but it is absolutely phenomenal even today, in the early going. Three recent bottles have all been nothing short of magnificent.
Sashimi plate: Japanese Amberjack (kanpachi). New Zealand Scampi. Hokkaido Uni.
Japanese Amberjack (kanpachi) sashimi. Had a nice bite to it.
New Zealand Scampi. Element of brine “sea” taste and a great chewy texture.
Hokkaido Uni. Soft and delicate.
From my cellar: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Clavoillon. BH 92. A highly expressive, even exuberant nose of white peach, pear and acacia blossom aromas nuanced with citrus hints that are also reflected by the rich, full and nicely concentrated medium-bodied flavors that possess ample mid-palate fat that buffers the moderately firm acid spine. This is really quite stylish and crafted in a more generous fashion than the upper level 1ers. (Drink starting 2015)
agavin: our bottle was almost premoxed, so golden and rich, but totally delciious.
Erick brought: 2008 Domaine / Maison Vincent Girardin Corton-Charlemagne. VM 93. Pale green-tinged color. Lemon icing and minerals on the reticent, pure nose. Densely packed but with a light touch, combining vibrant elements of flowers, minerals and crushed stone. This may be better than the Combettes owing to its stony minerality-or at least it will outlast it.
agavin: Really nice wine with a lot of legs.
Boston Scallop nigiri. Lovely bite of scallop with lots of scallop flavor.
Remaining muscles of the scallop returned cooked in a bit of soy sauce. Also quite delicious and chewy.
Japanese horse mackerel (aji) with wasabi.
Baby sea bream. Much smaller more tender version of the fish.
Boston monkfish liver (Ankimo). I’m not sure I’ve had it very often as nigiri, but this was a stunning example. He apparently braises it instead of steaming it like most chefs do.
Striped jack (Shima aji).
Baby squid with miso paste. Super tender.
Hokkaido freshwater “cherry salmon” (a kind of trout) being cured on fermented rice.
Hokkaido freshwater “cherry salmon” as nigiri. Very soft and lovely.
Fresh Fanny Bay Canadian oyster from Vancouver. I’m not sure I’ve had an oyster as nigiri, but it was delicious.
Octopus (tako). From miyagi Japan. The chef massages it for 1 hour. With a bit of BBQ sauce. This was super tender and one of the best cooked octopus bites I’ve had.
Mix of chu and otoro with caviar. No sauce. The lack of sauce brought out the briney caviar flavor. Quite lovely.
Fish broth soup with snapper. Rich and savory.
Trio of blue fin tuna all from the same fish. Right to left: tuna marinated with soy sauce, chu-toro, and o-toro. All to die for. The tuna had the strongest taste but the o-toro totally melted in your mouth.
Map of the tuna belly.
Live Santa Barbara Spot Prawns dance about the table.
Hey there!
Chef takes charge. Chef Yasu Kusano was born in Fukushima in Japan, where his parents owned a small fish store. When he was a young boy, his father took him to an upscale authentic Japanese restaurant, and after that experience he decided to become a chef.
His first cooking job in 2000 was at the landmark Gonpachi Restaurant, a Japanese Izakaya, in Tokyo, Japan. In 2007, Kusano moved to the United States for a sous chef position at Gonpachi in Beverly Hills, Calif., and one year later became their executive chef.
In 2013, he moved to Seattle to join I Love Sushi in Bellevue, before heading to Shiro’s Sushi in 2014.
After moving back to Los Angeles he worked at Sushi Zo. Now he has his own place.
Live Santa Barbara Spot Prawn, lightly blanched. A stunning bit of ebi.
Santa Barbara Uni melts in your mouth.
And the chef put a piece of Hokkaido uni to the right of it. Also delicious, but I liked the Santa Barbara a touch better.
Buri shabu shabu with dashi and micro chive. Lovely too.
Erick brought: 2001 Joseph Drouhin Echezeaux. VM 87-90. Dark red. Smoky aromas of redcurrant and tobacco. Sweet, round and fruity, but with less density than a few of Drouhin’s better premier crus. Rather accessible today, but the finish shows a faint dryness.
agavin: drinking very nicely
Pickled saba with pickled daikon. Nice vinegar flavor.
Sea eel. Delicious and very soft.
Snow crab. Lots of nice crab flavor.
Silver fish steamed with cherry blossom leaf. This gave it an unusual bitter herbal tone.
Black cod with marinated and grated daikon.
Toro Takuan hand-roll — to die for. We made these at Ramen Roll too — and they were good — but this one was better.
The contents of the roll.
Kyoto unagi nigiri done two ways: with salt and lemon juice (pictured) and with sweet sauce (not pictured).
Seared toro. Insanely rich bite. He sears stuff on a little charcoal hibachi — none of that blow torch nonsense.
Dashi tamago. Not very sweet with a light bonito tone.
Yuzu sorbet. Very rough granita texture was quite pleasant and with an intense and very fresh yuzu flavor.
Overall, this was some absolutely first rate sushi. I’d call it modern traditional in style. It’s not “newfangled” at all with ponzu or very many toppings. Instead it showcases first rate seafood from all around the world, each treated delicately but with great respect in a way that really brings out the flavors. This is my favorite type of sushi as it’s very Japanese and extremely “pure” in its expression of the seafood. Besides the awesome eats, the service was really really nice and friendly. The chef was very chatty and our young (to me) server was fabulous as well. Of course our Champ and Burgundy went great too. We will be back!
Restaurant: Inn Ann
Location: 6801 Hollywood Blvd, Los Angeles, CA 90028. (323) 677-5557 (inside Hollywood & Highland)
Date: November 19, 2019
Cuisine: Japanese Sushi
Rating: Great sushi, hard to find
We Foodie Club guys always like to try great sushi, so when we heard that Mori — founder of Mori Sushi — had taken up in Hollywood, off we went (took a bit of rescheduling too).
Translating to “hidden retreat,” INN ANN offers a high-end, seasonal Japanese tasting menu dining experience within JAPAN HOUSE Los Angeles, evoking a serene sanctuary on the fifth floor of the bustling Hollywood & Highland. Bringing a taste of Japan to Hollywood, the innovative new dining room fosters discovery and curiosity, showcasing Japanese culture, traditions, and rich heritage through the lens of its cuisine. Rooted in the revered Japanese culinary philosophy, the menu incorporates local ingredients embracing Californian farmers’ market elements.
They weren’t kidding about the hidden retreat — Japan House is located in the deepest hardest to reach bowels of the top floor of the super annoying to reach and park at Hollywood & Highland. Past the junk shops and box stores and Forever 21, way up top, behind the elephants.
Then you must progress down a service coordidor into a realm you suspect that no one but mall staff ever go, beyond trash dumpsters to your sanctuary.
And while the build out is gorgeous, spacious, and sports a lovely Hollywood view there isn’t even a bathroom. You have to hike back through the strange Japanese library in Japan House proper. Very weird.
But it is chic (although not crowded. haha).
An esteemed sushi master, Chef Mori Onodera once told Los Angeles Magazine, “Rice is 70 percent, fish is 30 percent,” highlighting the importance he places on the quality of the rice he serves. He grows his own short grain rice in partnership with Tamaki Farms in Uruguay, further establishing his renown as a rice connoisseur. Chef Onodera also meticulously sources fresh fish for his signature sushi, placing a major emphasis on sustainable seafood. At INN ANN, Chef Onodera brings his expertise in sushi and rice to the table, as well as a singular “mobile” sushi cart of his own design.
The menu is omakase. We just told Mori to bring us everything!
Erick brought: 1993 Moët & Chandon Champagne Cuvée Dom Pérignon. JG 92+. I have drunk a few magnums of the 1993 Dom Pérignon to start off tastings in the last handful of months and this is at a lovely place in its evolution at age twenty-five. This is not a great vintage of DP, but a very good one that has retained a nice sense of its “good green” personality, as it offers up an aromatically complex mix of green apple, menthol, stony minerality, lime peel and plenty of upper register smokiness. On the palate the wine is crisp, full-bodied and still quite steely in personality, with a good core, elegant mousse and lovely grip and cut on the long, complex and energetic finish. This was a slightly leaner vintage of Dom Pérignon in its youth and it has retained this personality as it has started to blossom, but it remains a fine drink with a long future ahead of it. (Drink between 2018-2040)
Tofu and wasabi.
Then covered in special soy sauce. Simple, but scrumptious. Gorgeous soft tofu texture.
Japanese seaweed, Japanese sunchoke, Pumpkin, Mountain peach, blanched peanut, chestnut, burdock, eggplant. The giant bowl of Japanese veggies. Kinda nice and very Japanese tasting.
Sunomono. Red clam. Cucumber. Japanese shallot. I always love marinated stuff, particularly with the sweet rice vinegar typical of sunomono.
Sashimi. Buri. Japanese mackerel. Saba. Maybe some clam thing.
Dobin mushi. Seasonal soup. Harvest season. Matsutake mushroom. Fried shrimp ball. Rock fish. Mitsuba. Ginko nuts. Slightly Smokey. This was one of those really like Japanese mushroom broths with a bit of seafood flavor (from the shrimp ball) and a good dose of Japanese citrus.
Larry brought: 2000 Krug Champagne Vintage Brut. BH 96. A wonderfully layered and nuanced nose features an intense yeasty character to the maturing fruit that displays interesting phenolic characters, in particular petrol, along with aromas of apple, pear and soft citrus hints. In contrast to the nascent maturity expressed by the nose the flavor profile is still tight and backward with a genuinely gorgeous texture, all wrapped in a strikingly persistent and highly complex finish. For my taste the 2000 Brut is at an inflection point as the nose does offer enough maturity so that it’s really quite pretty whereas the palate impression is substantially younger. As such it really just depends on how you prefer your Champagne because I suspect that the nose will be very mature by the time the still very youthful flavors attain their majority. For my taste preferences it would be no vinous crime to begin enjoying this now but be aware that this will age for a very long time. The best approach is probably to buy 6, or even 12, bottles and enjoy them over a longer period of time.
Grilled King crab. Grilled Yellowtail. Wild arugula.
Tempura. Abalone. Abalone liver. Shisito. Baby corn. Mission figs. Matcha salt. Very rich and delicious.
The Matcha salt and tempura sauce.
A5 wagyu. Wasabi. Purple Okinawa. Homemade radish pickles. 2 year old yuzu kosho. The yuzu kosho and wasabi stands in for “mustard” with the beef.
Erick brought: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Combettes. BH 94. Readers may remember that last year the ’08 Combettes had not even started its malo at the time of my February visit (more than 16 months after the harvest!) and thus it was not rated. Well, I am very happy to report that it has turned out marvelously well with an ultra-fresh nose of mildly exotic yellow orchard fruit aromas trimmed in floral and wood components. There is excellent richness, size, weight and punch to the medium weight plus flavors that brim with dry extract that both coats the palate and buffers the very firm acidity on the driving, even explosive finish that is stunningly long. This is quite simply an extraordinary wine and it is not an exaggeration to say that the ’08 is the best young Leflaive Combettes that I have ever seen.
Really good homemade ginger.
Tai snapper. Sea bream from Japan. Wasabi.
Needle fish from Japan.
Chu-toro.
Marinated Kohada.
Aji. Spanish Mackerel.
Marinated tuna from New Jersey.
Ikura (salmon eggs).
From my cellar: 2008 Domaine Leflaive Bienvenues-Bâtard-Montrachet. BH 91-94. A subtle touch of pain grillé highlights citrus notes that, like the Pucelles, exhibit hints of honeysuckle and fennel nuances that complement perfectly the textured, rich and sweet medium plus weight flavors that are quite supple yet remain detailed, energetic and strikingly long on the explosive finish. This is a relatively powerful Bienvenues. In a word, terrific. (Drink starting 2018)
Santa Barbara Uni (sea urchin).
Hokkaido Uni.
Golden snapper. Seared skin. Nice smoked seared taste.
Special sea eel.
Lovely bowl.
Contains miso soup. Nice dashi flavor.
Clam and Cucumber roll.
Dashi whitefish shrimp tamago. Salty version, not sweet at all.
Chu toro again. How could we not.
Buri belly from Hokkaido.
Persimmon. Fruit.
This pair of gelati I made for my son’s birthday:
House favorite and my son’s birthday pick: Triple Chocolate Cloud – As usual the base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and the rotating ingredient is crushed Oreos — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #creamcheese #ganache #icing #Oreos
Strawberries and Cream Gelato — A dairy strawberry base with Avignon Strawberries plus Strawberry Jam Ripples and Strawberry Wafer Cookies — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #cream #jam #wafer #cookies
simple but awesome.
Chef Mori.
Hard to find place, but outstanding sushi. Some of the best classic sushi in LA. Pricey, as it always is, but worth it. Mori is one of the local masters.
NOTE: apparently as of 12/31/19 Inn Ann is now closed. Perhaps the ridiculously weird location didn’t help! I’m glad we got to go!
Restaurant: Seaweed
Location: 3450 W 6th St Ste 107, Los Angeles, CA 90020. (213) 674-7996
Date: October 17, 2019
Cuisine: Handrolls & Sushi
Rating: Good bang for the buck
Trust it to my Armenian friends to ferret out the one sushi bar in all of Korea Town owned by Armenians.
Anyway, located right near Sun Nong Dan, this is a newish small sushi place focusing on handrolls, like Kazunori, but also with some nigiri.
Very tight little space with one long sushi bar (and nothing else).
The menu.
Octopus shooter.
Lots of vinegar! Like your daily apple cider vinegar shot.
Spicy Tuna on Rice cakes. I’m a sushi purist, but Chevy ordered these. I feel that the chewy rice takes away from the fish.
Kanpachi. Cilantro, jalapeno, ponzu, yuzu. Pretty much the nobu sashimi dish reconverted to nigiri. Fish is good though.
Salmon. Black caviar, negi, sesame seeds. This combo works. The caviar adds brine to salmon’s natural sweetness.
Albacore. Ponzu, negi. Tasty.
Blue fin tuna.
Toro. Melt in your mouth.
Super Toro (what regular people call o-toro). Even more melt in your mouth.
Super Toro with caviar, truffles, and uni. This is a “bit much” but I do have to say it worked and was delicious.
Ikura (salmon egg). Certainly nice. Not the best marinated ikura I’ve ever had, but can’t go too wrong here.
Uni. Fresh wasabi. Santa Barbara Uni, very nice and creamy.
Blue crab handroll. Class goodness.
Our extremely nice chef du jour.
A free (from the owner) albacore sashimi. Crispy onion, ponzu, soy. A touch heavy handed but yummy.
Spicy Scallop handroll.
Spicy tuna handroll.
Spicy Lobster handroll.
Yellowtail handroll. WIth yuzu kosho and yuzu juice. Really nice very bright limey flavor.
Toro and Takuan handroll. Not on the menu but he had the ingredients so I had him make it up. Super delicious.
Free fruit.
Overall, Seaweed isn’t super purist Japanese sushi, but the rice is good and the fish great. The service is great and the sushi chefs really nice. So everything was very tasty — if a touch over-the-top — and the value is very good. At a top sushi place this could have easily been 2X or 3X more expensive. What we had was probably around $100-120 which isn’t bad at all considering all that toro, caviar, etc. I prefer my sushi more “Japanese” in style, but this totally delivers in a casual pure taste kinda way.
Afterward we went down the street for coffee.
Nice interior.
Some latte.
Cappuccino.
Chevy’s specialty coffee.
Restaurant: IMA
Location: 9669 S Santa Monica Blvd #1, Beverly Hills, CA 90210. (310) 734-7829
Date: October 16, 2019
Cuisine: Japanese A5 Shabu-Shabu
Rating: Rich!
For tonight’s meal the minimum Foodie Club heads out to try something few others would dare…
$400 a person Shabu-Shabu!
This is IMA, sister restaurant to Yazawa, the super A5 Yakiniku joint in Beverly Hills. They use the same meat.
And have a similar (adjacent and with connecting doors) modern Japanese vibe.
The tables have little induction burners built in and stylish hoods.
The small menu is some shabu-shabu and sukiyaki variants. We of course ordered everything!
Erick brought: 1985 Château Rausan-Ségla. VM 91. The 1985 Rauzan-Ségla is a vintage that I have tasted several times from bottles I picked up cheaply some years ago. I was particularly effusive about the 1985 although, I feel that it has decayed a little since my last note in 2010. Soft red berry fruit, hedgerow, sage and mushrooms on the loose-knit nose, very typical for a 1985 though it is less intense nowadays. The palate is very savory in style with roasted chestnut and ferrous notes infusing the finish that has an appealing rounded texture. Maybe there are better bottles out there? In any case, don’t hesitate to crack one of these open. Tasted from a bottle from my personal cellar. (Drink between 2019-2027)
agavin: really nice bottle
From my cellar: 1997 M. Chapoutier Ermitage Le Pavillon. VM 94. Bright deep ruby. Blackberry, violet, tar, shoe polish and game on the nose, plus a light floral note; at once vibrant and surmuri. Superconcentrated, remarkably intense flavors of crystallized black cherry, cassis and licorice. An extremely persistent wine of noteworthy finesse, yet also one with a powerful structure for aging. One of the standouts of the vintage.
The appetizer flight that comes with the “Chef’s Special” set course.
Lobster with mushrooms and radish and soy sauce. Bright acid dressing. Very nice.
Hokkaido Uni Tofu with dashi jelly. White creamy quality.
Brussels sprouts with pepper and anchovies. Nice.
A5 Wagyu tartare and Russian Caviar. The caviar is Calvisius ars Italica Caviar. Delicious dish. Although I slightly miss the wasabi ponzu typical on the toro version at Nobu.
Beef Cheek stewed in Saikyo Miso, Topped with Parmesan Cheese. Rich fatty beef chew — like Japanese grandmother’s beef stew.
Grilled Beef Tongue and Vegetables. Thickest tongue I’ve ever had!
Salt and lemon for the tongue.
Toro with salt. Lightly seared. So good we ordered 2 (for the 2 of us).
Steamed Oyster Wrapped in Wagyu with Japanese Salsa. Kinda a bit odd.
The sukiyaki pan arrives.
Sukiyaki meat. Yazawa beef loin. With beef tallow for seasoning.
Sauces and tools.
Raw egg yolk for dipping.
They coat the cast iron pan with tallow then cook.
And dump in sukiyaki sauce (which is a sweet soy).
Here is the tallow and sauce deglazing.
Then you roll your barely cooked piece in the egg yolk — scrumptious. Soft velvety meat, sweet soy flavors, and the rich egg coating.
Broth for the shabu-shabu.
Dipping salt.
First meat (for the shabu): Beef Tongue.
She boiled it in the broth and served it next to the salt. You just eat it with a bit of salt. Super tender and delicious.
More meats, right to left: filet tenderloin, Ichibo, Shin-Shin, rib.
Sauces, a light dashi one and a sesame one.
Chopped mini-green onions for the sauce.
My sauce blend (lighter sauce) with some meat.
Mixing up the sesame sauce.
Veggies and tofu for the shabu (one side).
The other side with glass noodles and a carrot cow.
Pureed Corn Topped with Sea Urchin. I thought I’d love this, but too corn mushy. Cold too and a bit odd.
Noodles for the “ramen” that is coming from the broth.
Flavorant for the broth.
The ramen, brothed up, with noodles.
Special soup to finish, rice porridge.
Dessert time: Pannacotta with soy powder.
On the left, mixed fruit, on the right Passionfruit Sorbet.
Special roasted tea.
I don’t usually post the bill, but this one is useful for the discussion that follows.
Now I liked IMA a lot. The food was very good — delicious in fact — and this was the best/most elevated shabu-shabu I’ve had. And the sukiyaki even better. The meat is incredible (as it is at Yazawa). Service was awesome. Our server was incredibly nice and even helped us cook our food.
Wines were great too (pat ourselves on the back). Corkage isn’t outrageous (at least for the first 2 bottles).
But I wonder how they are going to do and who the market is for this. Only a small set of people (in America at least) even know what Shabu-Shabu is — and even less sukiyaki — and I doubt too many of them are looking for a $400/person shabu/sukiyaki experience! Some high end Asian customers will dig it for sure. I did. But the menu is very limited, so I wouldn’t come back particularly often.
So interesting.
Restaurant: Miyabi Uni
Location: 1231 Cabrillo Ave Suite 101, Torrance, CA 90501. (424) 376-5135
Date: September 23, 2019
Cuisine: Japanese Uni
Rating: Delicious — Just make sure to take your gout medicine
Despite the possible health consequences of eating an entire meal of Uni (sea urchin) I’ve been dying to brace the brutal 405 traffic, head south, and try out…
Miyabi Uni. Yes, a Japanese restaurant so specialized almost everything on the menu contains uni!
Welcoming portals.
And a fairly spacious modern interior.
The uni extravaganza menu.
2004 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. A wine of exquisite beauty, the 2004 Dom Ruinart Brut Rosé has the pedigree to drink well for several decades. The 2004 is an especially vinous, textured Rosé. The berry, floral, spice and mineral-drenched flavors are finely sketched in this dramatic, strikingly beautiful Rosé from Ruinart.
2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles. BH 93. A textbook Pucelles nose of honeysuckle and citrus is trimmed in a discreet application of oak and a trace of exotic fruit, neither of which continue over to the delicious, round and quite generous medium-bodied flavors that possess excellent depth on the focused and unusually powerful finish. There is an ample amount of underlying tension that adds relief to the otherwise densely concentrated dry exact. This is quite simply terrific and while there is good power, the ’08 Pucelles remains a wine of finesse.
agavin: our bottle was fairly advanced.
From my cellar: 2012 Paolo Bea Arboreus. 93 points. Unique take on the Trebbiano Spoletino variety, with powerful soil and mineral leading the way to a complex finish of orange oil, lemon-lime spritz, passion fruit and white peach. Constantly shifting in the glass, this is a wine for those looking outside the box. More seabed notes on the back end of this developing, unique wine; aeration/decant suggested. 2018-2024
agavin: best pairing with uni
Look at the color!
The uni fun begins!
Miyabi Oyster. Fresh Kumiai oyster from Baja California with uni, ikura, black roe, and tasazu jelly. The Miyagi oyster trifecta — because uni makes everything better. Very bright and briny. Delicious.
Miyabi Uni Shooter. Fresh sea urchin, quail egg yolk, and Tosazu finished with tobiko eggs. Richness personified. Requires a tolerance of “soft” textures, but for me it was delicious.
Uni Cream Croquette. Sea urchin cream croquettes served with sea urchin cream sauce. A fried gooey version. Good, but not as good as some of the more raw uni preps.
Uni Toro Wrap. Fresh tuna belly rolled around uni with yuzu kosho. Super awesome rich bites!
Seared US Kobe Beef Tataki with uni. Marinated kobe beef and uni.
Soy Milk Tofu with Uni. Homemade soy milk tofu served with sea urchin and sweet soy sauce. This was super mild, with jiggly tofu and little chunks of uni. Probably could have used more uni if we weren’t having a ton of it in other dishes.
Uzaku. Sliced grilled unagi (fresh water eel), cucumber, and seaweed served with soy sauce vinegar sauce and jelly. No uni at all! Our only dish without, but it was delicious. Rich eel and bright tangy flavors from the jelly.
Chilled Uni Chawan-mushi. Chilled steamed organic egg and uni custard served with ponzu sauce. Delicious custard.
Gratuitous zoom!
Uni Tamagoyaki. Japanese style organic egg omelette with sea urchin served with uni soy sauce.
Here it is cut and oozing uni. Scrumptious. The uni egg combo is a great one and this was a fabulous prep. Light fluffy egg and rich uni.
Super uni, toro, bluefin, ikura donburi bowl. Various sashimi over rice.
Miyabi Uni Original Pasta. Soy sauce, garlic butter, and red chili spaghetti topped with fresh sea urchin, shiso leaf, and crispy seaweed. This is closest to an Italian pasta as it had a strong garlic feel and a quality like an uni spaghetti vongole. Delicious!
Premium Uni Cream Pasta. Finest grade Hokkaido sea urchin and Santa Barbara sea urchin and truffle butter cream sauce with fresh fettuccine. Now this is the serious deal. So rich, so delicious, so uni.
It comes with Italian style bread for mopping up the sauce.
Uni Miso Soup. Because, why not?
The return of S’mores Gelato — Valrhona Chocolate base with house-made Graham Crackers and toasted kosher Marshmallow topping! — made by me for @sweetmilkgelato — oh my! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #s’more #marshmallow #GrahamCracker
Overall, this was a super fine meal and really delicious. Yeah, we walked away with our joints crunching and our fingers swollen from the salt, but we walked away happy. I thought I’d enjoy it — and I did. Every dish was tasty, but about half were super delicious, most anything with raw uni. Weakest was probably the croquette and the tataki — but they were still good.
Service was spectacular. This I didn’t expect. I mean Japanese service is usually very attentive, but the staff were ON IT too and super nice and accommodating.
Wine pairing here is “interesting” at best. My orange Italian wine worked out best. It’s an unusual wine, and doesn’t pair with everything, but it does do pretty well with uni. The White Burgundy was a bit oxidized, which normally would be a bummer, but turned out to work pretty well with the uni too. The rose champ was delicious, but probably the toughest pairing.
Restaurant: Sushi|Bar
Location: 16101 Ventura Blvd, Encino, CA 91436. 818.876.0818
Date: August 21, 2019
Cuisine: Japanese Sushi
Rating: Very good, particularly for white guy sushi
I’ve wanted to try Sushi|Bar since I first heard about it as it’s an unusual sushi bar concept.
Not the fact that’s it’s located on Ventura Blvd — which is about as typical as you get for sushi bars — but that it’s a secret place tucked behind Woodley Proper and Scratch|Bar.
In this very 90s Valley mall.
Hidden behind his revered tasting menu restaurant Scratch|Bar, Sushi|Bar is Chef Phillip Frankland Lee’s Omakase Speakeasy that serves up a whimsy of its namesake fare in 17 courses. Behind an unmarked door lies an intimate counter housing 8 prized seats where you will sit right up to the chef’s cutting boards. Relax and enjoy as the chefs prepare a playful reverie on new wave nigiri and other delicacies from both land and sea in a free form interpretive take on the traditional sushi counter experience where you can expect unexpected riffs on beloved standards.
The front bar part of Scratch|Bar where we waited for our seating. It should be noted that Sushi|Bar has same day reservations via Tock or a “membership” which allows for advanced reservations and corkage discounts. Some of our party were members and booked the whole place for tonight.
They gave us an welcome cocktail, which I think had a sake base, but I can’t remember.
Eventually — and it was about 45 minutes late — we were moved into the secret Sushi|Bar room.
Unlimited Sunomono (marinated pickles). I must have eaten about 10 bowls worth.
The chef’s plating the first course.
1989 Krug Champagne Vintage Brut Collection. JG 96. The 1989 Krug Collection is absolutely brilliant Champagne and one of the best bottles of wine I have had the pleasure to taste this year. The totally à point nose soars from the glass in a regal blend of baked apple, buttered almonds, a touch of crème patissière, a beautiful base of minerality, brioche and a gentle topnote of smokiness. On the palate the wine is deep, pure and magical on the attack, with a great core of fruit, flawless focus and balance, refined mousse, brilliant complexity and a very, very long, crisp and vibrant finish. This wine is fully mature aromatically and flavor-wise, but still retains the structural bounce and grip of a relatively young Champagne and still has decades and decades of profound drinking ahead of it. A great, great wine at its magical summit.
1982 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. Both 1982 Champagnes are utterly spellbinding. It is amazing to taste these wines at 30 years of age and see that their signatures are all very much intact. Of course, the magnum format is so ideal for Champagne. The 1982 Krug Vintage is warm, toasty and totally expressive, with gorgeous exotic orange peel and white truffle overtones. This is one of my very favorite Krug vintages. Although fully mature, the 1982 is going to continue to develop at a glacial pace. The 1982 Dom Pérignon is just a little more focused and vibrant in style. Here it is the wine’s salivating minerality that really sings. It, too, is quite youthful and vibrant for its age. What a flight.
Kushi Oyster from British Columbia with Italian sturgeon caviar, shari puffed “Rice Krispies,” and sake foam. Light and briny. Very pleasant, with an interesting textural play between the crispy, foamy, and slimy.
Blue Fin Tuna & Krasnaya Ikra. Spanish bluefin tail tartare, braced with dehydrated nori and covered with avocado mousse, house-cured ikura (salmon roe), and green onion. I really liked the contrast of the soft fish and the crispy seaweed. Great flavors too.
Japanese Yellowtail (hamachi) with sweet corn pudding, sourdough breadcrumbs, and soy sauce, and wasabi. This was good, but a touch less successful as I found the corn and breadcrumb mush a touch distracting.
Spanish Blue Fin Toro, scored, with sherry shisky, brown sugar, and a tiny slice of pineapple. Plus some house soy and wasabi. This more unusual topping really worked, adding an unctuous sweet tone to the rich fish not unlike pairing with Sauternes.
2013 Maison Leroy Chassagne-Montrachet 1er Cru Les Chenevottes. Very nice!
Purple Peruvian Scallop. The mollusk was smothered with leche de tigre (the Peruvian zesty sauce). Of course the sauce is so zesty it’s hard to taste the scallop, but it was still very succulent.
2011 Coche-Dury Meursault. BH 90. An elegant, pure and very pretty nose is now displaying just touches of both wood and some secondary development though it’s clear that the ripe orchard fruit and citrus-infused aromas are still developing. There is a lovely sense of energy to the delicious, round and caressing middle weight flavors that exhibit a subtle mineralitly that continues onto the nicely intense and sappy finale that delivers excellent persistence and particularly so for a villages level wine. This is really lovely stuff and while it could easily be enjoyed now, I’d be inclined to allow it another 5 to 7 years of bottle age first.
2011 Maison Leroy Meursault 1er Cru Les Perrières. BH 93. An elegant, fresh and airy nose of that is distinctly floral and citrusy in character offers up notes of green apple and a nutty hint. There is excellent intensity and cut to the chiseled middle weight flavors that exhibit the classic minerality of a fine Perrières, all wrapped in a delicious, complex and classy finale. This is first-rate and particularly so for the vintage, indeed this more resembles a 2010 than a typical 2011. Impressive.
Tai Snapper topped with caviar, lemon, sea salt, and scallions. The caviar pairing also worked.
Black snapper with yuzu koshu made from fresno chilies. The little dab of heat paired nicely with the snapper.
2010 Domaine Leflaive Bâtard-Montrachet. BH 96. This notches up the ripeness just a touch more yet there are only the barest hints of exoticism to the peach, apricot, pear and acacia blossom aromas that display a top note of citrus zest. This is a classic Bâtard in the sense of being big, bold and powerful with imposingly-scaled flavors that coat the palate with dry extract before terminating in a massively long and borderline painfully intense finish. To be sure, this is a big wine yet it remains light on its feet with no undue sense of being top heavy. Indeed the balance is perfect though note that patience will be required. Marvelous. (Drink starting 2022)
Medium fat chu toro with caviar, lemon, sea salt, and scallions. Chu toro is always one of my favorite cuts and the caviar added a extra level of brine.
Smoked albacore soaked in garlic paste, wrapped in sake nori, topped with crispy onions, ponzu, and scallions. It’s fairly traditional to pair albacore with garlic and while this was a novel approach to it, it was ultimately sucessful.
New Zealand King Salmon, seared, lemon sea salt and pickled wasabi. Here the pickled wasabi takes the place of the pickled bit of kelp sometimes layered on the salmon. Also a great piece.
From my cellar: 2002 Dom Pérignon Champagne Rosé. VM 97+. The 2002 Dom Perignon Rosé is deep and chewy yet amazingly refined. The Dom Perignon Rosé is still very taut and shut down, hinting at yet more complexity and fun to come with proper cellaring.
1995 Krug Champagne Vintage Brut. JG 95. The 1995 Krug in magnum is really starting to drink with style and grace, but it remains a wine that has just reached its plateau of maturity and has years and years of life still ahead of it. The lovely and quite classic nose wafts from the glass in a constellation of apple, peach, caraway seed, a lovely base of minerality, a touch of walnut, rye bread and a gently smoky topnote. On the palate the wine is deep, full-bodied, crisp and complex, with a wide open attack, a fine core, elegant mousse and really lovely length and grip on the focused and classy finish. Fine juice.
Wild caught Korean Escolar, house cured Ikura (salmon roe), scallions, wasabi, soy. A rich fish, balanced nicely by the briny roe.
King Crab Dynamite. Russian king crab leg covered with a beet mustard, brûléed to caramelize the sugars, then topped with lemon juice, rock salt, and puffed red quinoa. The sweetness went nicely with the crab (much like Spanish crab with raspberries) and the puffed quinoa added an interesting crunch.
Giant Clam, wasabi, house soy sauce, lemon sea salt, matcha salt. Chewy and delicious.
Bone Marrow. Roasted ox marrow with wasabi, soy, and rock salt. This was an unusual nigiri and was not my favorite. I never really like bone marrow as it’s soft and fatty without much heft.
Santa Barbara Sea Urchin with wasabi. Classic and delicious.
The menu is up on the wall. The things below come with the tasting, but underneath the name are a bunch of optional ala carte items. I ordered all that were available.
Uni handroll. So good I got 2.
King crab handroll. Mild, without mayo, but nice.
Unagi with bone marrow fat. Here the bone marrow served just to make the rich eel even richer — which I enjoyed.
Jellyfish with vinegar. I loved with, as it had a really nice “bite” (the chewy crunch) and a great acidic flavor.
“Kobe” Beef with salt and green onion. Very salty and rich. Fine, but maybe not worth the price.
White chocolate matcha shell, kafir lime ice cream, black sesame shortbread cookie. Delicious, both in flavors and in it’s textural play between the shell and frozen interior. I may emulate as a gelato flavor at some point.
Mocha Bourbon Butterscotch Gelato — expresso infused milk, Valrhona cocoa, Knob Creek Bourbon, and a house-made Butterscotch Sauce — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #mocha #expresso #coffee #chocolate #Valrhona #butterscotch #bourbon #KnobCreek
Tingly Passion Gelato — passionfruit variant, striped with blackberry coulis, but steeped with Chengdu Street Market Szechuan Green Peppercorns — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #passionfruit #blackberry #coulis #SzechuanPepper #SpicySweet #passion
Green tea with yuzu and honey. Sweet and tangy!
The wine lineup was amazing tonight!
One of our chefs looked like he was 16 — but he’s in his mid twenties. None of the chefs are Japanese from Japan. The main day to day sushi chef does have extensive sushi bar experience. I’m not sure all the guys know how to “pick fish and cut” in the traditional subtle Japanese way that helps make the texture and flavor of top flight fish so superlative. Here there is some distraction from that traditional Japanese focus with the “toppings.”
Overall, this was a great experience and the sushi was fabulous. For weird “topped” sushi it was far more successful than the odd Sushi of Gari. Almost all of the “pairings” were successful and many actually added to the flavor rather than subtracting.
There isn’t a ton of food by my standards, and so to be full I not only had to order ALL the supplements (2 of a couple) but I had to chow down on cucumbers (sunomono). In the end I was satiated. Price was reasonable for high end sushi as the base omakase is “only” $125 — which isn’t too bad (again for high end sushi). The experience, setting, and sushi style is unique too, which is always fun.
Restaurant: Red Rock
Location: 11301 W Olympic Blvd Ste 210(floor 2nd, Los Angeles, CA 90064. (424) 208-3997
Date: July 23, 2019
Cuisine: Japanese Beef Bowl
Rating: Slightly odd 2nd floor beef bowl joint
Erick took me one lunch to this strange location upstairs in the Olympic Collection (at Olympic and Sawtelle).
This place is like a super Yoshinoya, with very beef oriented piles of meat on rice.
They also have steaks and tomahawks!
House salad. Tasty little Japanese salad.
Soup that comes with the lunch. Mild, salty and pleasant.
Fried chicken with curry rice. Fine, but not nearly as good a curry as at many other Japanese curry places, plus they had NO pickles! How can you have curry with no pickles?
Teriyaki beef bowl. Marinated slightly sweet beef on rice.
American brand beef served with their special sauce. Basically a chopped up steak on rice. Good with wasabi (which mysteriously cost an extra $1 or so!).
Red Rock’s signature items are these low temperature cooked meats (they look pink and raw) piled up on rice with a goopy white yogurt sauce and a raw egg. Erick had them on a previous visit and declared it pretty gross, so we skipped.
This is an interesting joint, and I certainly won’t go frequently, but if you are really craving some Japanese beef and don’t want Yakiniku (which I like much better), then try it out.
Restaurant: Otafuku
Location: 16525 S Western Ave. Gardena, CA 90247. (310) 532-9348
Date: June 21, 2019
Cuisine: Japanese Izakaya / Tempura / Noodles
Rating: Great noodles and tempura
Asian Food Friday (AFF) is another of my fun food “groups” — composed of a bunch of Santa Monica guys that on certain Friday’s set out in search of great Asian eats.
This time we headed off to Otafuku, recommended as one of the best soba and tempura places in LA — located in Gardena Little Japan. You enter through the less than glamorous back.
It’s really an Izakaya, they have a lot of sochu on the wall and a very drinking friendly menu.
Very casual small interior. Really nice staff.
Pickled Vegetables. Japanese love pickles. Several radishes, Japanese Mountain Yam, cucumber, carrot, etc. Nice complex vinegar flavor. Good crunch.
Japanese Omelet (tamago). Really nice savory omelet. Great fluffy texture.
Small horse mackerel with fresh vegetable bowl. Very fresh mackerel, not at all fishy, with a good bit of ginger and various veggies.
Delicious Small Tuna Bowl. Just straight up tuna sashimi.
Fishcake Tempura. A battered chopped shrimp and scallop with assorted vegetable tempuras. This was the best “tempura mixto” I’ve had — and I always get it. Lots of tender shrimp and scallops in here. Perfectly crispy light breading.
Sea Eel Tempura. Extremely “Big” sea eel tempura which is “absolutely unique” (with a few assorted vegetables). I’ve actually had eel tempura several times, but this was light and fabulous. Hannosuke has a somewhat similar eel. Not sure if it’s exactly the same type.
Shrimp Tempura. Black tiger shrimps with some assorted vegetable tempura. Excellent. Classic.
Vegetable Tempura. Shitake mushroom, red pepper, onion, asparagus, perrilla, enoki, sweet potato, Japanese Squash etc. I like the perrilla (shiso?).
Broiled chicken leg. Really nice dark meat.
Stir fried Kurobuta pork with ginger soy sauce. Like a pork version of the meat that goes in a beef udon bowl — delicious.
The pork came with miso soup.
Special Seiro Soba (cold). Specialty soba which is quite thin white noodle made of a mixture of special white buckwheat flour. The difference from the Zaru is used on heart of soba seeds. It’s that special! Really nice light noodles. These were served with a bowl of noodle sauce I forgot to photo, plus some chopped green onions and wasabi.
Kikouchi (cold). Dark brown noodle made of 100% buckwheat flour. Gluten free. Really great buckwheat noodles! These are also dipped into the dipping sauce.
At the end they bring this broth you can add to the dipping sauce to drink it like a soup. Very nice too.
Curry Udon. Great curry udon. Chicken, onions and curry. Lighter and more complex than most curry udons.
I brought some of my gelato too:
Arancia Crema Fiorentina Zabaione — Marsala Orange Vanilla Zabaione base with Orange Variegate — made by me for @sweetmilkgelato — Very close to the oldest gelato flavor!! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #orange #Zabaione #CremaFiorentina
Salted Caramel Chocolate — House-made salted caramel forms the core of this base which then is layered with house-made Valrhona dark chocolate ganache and Valrhona milk chocolate chips — made by me for @sweetmilkgelato — my best salted caramel yet — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #caramel #chocolate #Valrhona #ganache
The owner loved my gelato so much they brought us free this fabulous flan with dark caramel. Really nice custard with a perfect creamy texture and contrasting caramel.
Overall, this was a great place. On the border of sketchy neighborhood wise, and very hole-in-the-wall, but super nice staff and really great food. Everything we had was quite good, particularly the tempura and noodles.
Restaurant: Chateau Hanare
Location: 8097 Selma Ave, Los Angeles, CA 90046. (323) 963-5269
Date: June 4, 2019
Cuisine: Japanese
Rating: Interesting, tres LA
I hadn’t even heard of Chateau Hanare until the day I went with the Foodie Club (regular member Larry arranged).
It’s “in collaboration with The Chateau Marmont Hotel & Bungalows” and located adjacent to the famed Chateau Marmont (final dying place of John Belushi & Chris Farley). It’s “fancy” Hollywood Japanese.
They have a a gorgeous outside patio — really lovely.
We setup shop in a corner table.
The inside is huge too, several decked out rooms like this — expensive build out.
Menu.
2000 Charles Heidsieck Champagne Brut Millésimé. VM 93. Bright gold. Smoke-accented orchard fruits, herbs and citrus pith on the the intensely perfumed nose. Deeply pitched but lively on the palate, with very good depth to its intense pear and lemon curd flavors. The smoky note builds on the back half and carries through a long, sappy, impressively focused finish. This year’s release seems tighter and more youthful than last year’s version.
Uni Toast sakura wood smoked santa barbara uni on housemade toast seasoned with soy.
You can see it hiding in the fog.
Then the theatrics begin.
Poof!
Blow this one off.
A nice piece of toast, but I found the smoke taste a bit distracting.
House Made Tofu, 8:30pm edition, freshly scooped tofu served warm with wari-joyu.
Spoons for the tofu.
Freshly scooped tofu served warm with wari-joyu. Super delicate and delicious. Like tofu creme fraiche or something.
2011 François Raveneau Chablis 1er Cru Butteaux. VM 93. The 2011 Chablis Butteaux is subtle, gracious and utterly impeccable in its elegance. All the elements are simply in the right place. Articulate, energetic and nuanced, the 2011 captures all the qualities of this 1er Cru site, in miniature. This is another of the more approachable 2011s from Raveneau.
agavin: hehe, Beavis. I said butteaux!
White Asparagus. Chilled white asparagus in sakura dashi. In season, but I didn’t love this take. Medicinal tasting.
Uni Ice Cream. Savory housemade uni ice cream with fresh santa barbara uni. As a gelato maker I had to order this. It’s made in the paco jet, which is really the only way to make fully savory ice creams like this. Like cold ice cream textured uni. Interesting and pretty good.
From my cellar: 2006 Domaine des Comtes Lafon Meursault 1er Cru Charmes. VM 93-95. Rich aromas of wet stone, minerals, vanilla and hazelnut. Large-scaled but tight, with this wine’s typical firm acidity leavening its textural richness. This expands in the mouth like a top bottling of Perrieres. Perhaps less refined than the Genevrieres but bigger and more powerful wine. The mounting, expanding finish is almost painful.
agavin: this bottle was sadly a touch advanced.
Kobachi. shiro ninjin puree topped with ikura, kinoko yakibitashi, uni and white asparagus, bluefin tuna caviar toast
uni and white asparagus.
kinoko yakibitashi.
bluefin tuna caviar toast.
shiro ninjin puree topped with ikura.
Kim brought this sake.
Madai Yuan Yaki Wanmori. marinated grilled sea bream with seasonal vegetables in a yuzu ankake broth.
2016 Azienda Agricola Valentini Cerasuolo d’Abruzzo. 94 points. right pink-red. Aromas of sour red cherry, raspberry, sage, rosemary and minerals on the enticing nose. Then multilayered, deep and complex, with mouthcoating but vibrant flavors of small red berries, herbs and minerals. Finishes very long and suave with hints of orange zest and underbrush. Extremely serious, ageworthy Rosato, a real Cerausolo.
Lobster Shabu Shabu. Maine lobster hot pot with a side of ponzu.
The broth itself was insane, particularly with the ponzu and after cooking the lobster and veggies.
1988 Joseph Drouhin Chambolle-Musigny 1er Cru. 90 points. Surprisingly youthful and dense bouquet of dark red and blue berry fruit. Quite floral with Chambolle perfume and some musty character. Each was a 2014 Drouhin Library Release. The ’88 was the best wine of the flight with the most leathery and earthy nuance to the darker perfumed fruit. A nice soily texture on the palate too. Imagine this is about peak maturity.
Wagyu. Miyazaki A5 wagyu topped with summer truffles, plum asazuke, dashes of wagarashi ponzu and rokuzuke salt.
Special fried rice.
Bowled.
Temari Sushi. assortment of Kyoto style sushi seasoned with truffle soy. This was the only dish I didn’t enjoy. The round shape was interesting, but the rich had no vinegar taste and the truffle distracted. Very dull.
Dessert. Strawberry Gazpacho with Basil Sorbet Straberry gazpacho, katafi, creme fraiche, anko, anko tuile. Awesome, actually.
Mangoberry Cheesecake Gelato — raspberry/mango cream-cheese base with blackberry/mango ripple and house-made graham cracker crumble — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #cheesecake #mango #raspberry #blackberry #GrahamCracker #coulis #ripple #creamcheese
Blackberry Mango Amaro Sorbetto! — like a frozen aperitivo — made by me for @sweetmilkgelato — although I do need to improve at decorating in the Pozzetti –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #mango #blackberry #amaro
Peanut Chocolate Caramel Ganache Reese’s Gelato -Sweet Peanut Base with house-made Valrhona Chocolate Caramel Ganache and mini Reese’s Peanutbutter Cups! — made by me for @sweetmilkgelato — the ganache is delicious but the 80% Valrhona I used swamps out the caramel — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peanut #reeses #peanutbuttercup #ganache #Valrhona
Together in the bowl.
Larry and Kim, al fresco.
Overall, this was a lovely scene, awesome patio. Service was mostly excellent, with a few oddities (like how they didn’t tell us that the extra apps we ordered were duplicated near exactly on the tasting menu we had ordered — #3). Chef came out with some visiting sake specialists as was super friendly. Did I mention the patio was so LA and really, really nice?
Food was good, some dishes, like the lobster shabu shabu, even great. A few misses like the terrible sushi. Really, no flavor at all without the vinegar except a touch of truffle (ick).
Wines were mostly great too — awesome night.
Restaurant: Mogumogu
Location: 11555 W Olympic Blvd Suite B, Los Angeles, CA 90064. (424) 371-5085
Date: May 30, 2019
Cuisine: “Soupless” Ramen
Rating: Good
Mogumogu is a new “soupless” ramen joint near Sawtelle.
It’s located in the space of the former Ramen-ya, just to the west on Olympic.
The interior is… simple.
The menu.
“Umami” vinegar and sesame seeds.
Shishito. Flash fried Japanese peppers with salt and lemon. I’ve had better shishito — I’ve had worse.
Deluxe mazeman. Sliced pork chashu, spicy minced pork, poached egg, chives, minced garlic, fish powder, seaweed, soft boiled egg, seaweed flakes scallion.
To which I added some wild ear mushroom. The “sauce” is kinda at the bottom.
You mix it up and eat. It was pretty tasty. More like a ramen pasta. Left one feeling the carb coma, but not the epic salt and fat coma of a regular ramen. Kinda enjoyable. I will have to repeat to get a better feel for this new style of ramen. I love that the noodles are thick and al dente.
Location: 1320 E 7th St #126, Los Angeles, CA 90021. (213) 395-0607
Date: May 17, 2019
Cuisine: Japanese Kaiseki
Rating: Amazing
For the third of the three epic meals shoved into Fred’s 36 hour May LA visit we again traveled east to DTLA Japanese newcomer, Hayato.
It’s located in Downtown’s fancy new “ROW” complex — and quite hard to find (use the guide on the website).
This time we had all (7-8) seats in the place and we gathered outside for a few minutes before the set entry time (7pm).
It’s tiny, as I mentioned, only 7-8 seats, and helmed entirely by chef Brandon Go. As he says, Hayato is the culmination of a twenty year journey he has taken as an American-born chef learning about Japanese cuisine.
Brandon says himself:
My Japanese father owns a sushi restaurant in the Los Angeles area, and I began working in his restaurant when I was fifteen years old. As with most Americans, sushi was the gateway through which I became seriously interested in Japanese food. During my teenage years, I made sushi. Throughout college, I made more sushi. After graduating from college, I went to live in Tokyo for a short time, I got a job in an izakaya, and I started to realize that sushi is a very tiny part of Japanese culinary tradition. I have spent rest of my life trying to learn the rest of it.
I dreamt of having my own restaurant since I began making sushi. But the type of restaurant I wanted to open has evolved since then. For my entire life, I have heard Japanese chefs talk of how good the cooking is in Japan, but how it would be impossible to garner support for truly authentic Japanese cooking in the U.S. because of how different American tastes are. I heard this constantly from chefs both in Japan and at home. I have even read it in cookbooks. Because of this, I always envisioned my restaurant being mostly authentic but having to play to the American tastes in order to ensure survival.
Brandon Go.
Like at many good Japanese places, the service is very elegant.
The dinner begins with a glass of (included) sake.
Look at these cute gold sake bowls. Reminds me of a fancy Buddhist alms bowl.
We brought loads of good wine as usual:
1985 Krug Champagne Vintage Brut. BH 94. I have had a number of bottles, even from the same cellar, that have been showing plenty of age and even occasionally flirting with oxidative hints yet this most recent bottle (from my cellar) was among the freshest I’ve had in a while with its intensely yeasty and toasty aromas of white orchard fruit, citrus peel, marmalade and orange peel. This is arguably the most complex vintage of the 1980s (though not necessarily the most vibrant or the most complete) and in particular I like the way that the mousse has managed to maintain most of its original vigor on the sweet yet ultimately dry finale that delivers very fine persistence. While this bottle was admirably fresh it’s clear that it’s time to drink up sooner than later unless your taste runs to post-mature characters.
Brandon even pours between his culinary labors.
Components for course one — most things being prepared in front of you.
Hokkaido Scallop with chrysanthemum greens and Tosa Zu Jelly.
The contrast between the rich scallop and tangy jelly was great. Interesting textures too, with the cool soft jelly and the slightly firm scallops. I’m an acid freak so I could have eaten a bowl of this jelly straight.
1996 Coche-Dury Puligny-Montrachet Les Enseignères. VM 92+. Fred says: Outstanding. Very light yellow in color. No signs of being advanced at all. Lots of ripping 96 acidity with elegant fruit and floral character. Starts out excellent and just keeps getting better all night. Seems ageless and could go another 20 years.
Hokkaido Kobashira and Tara No Me Tempura. Great tempura. Light fry. Reminded me of New England fried clam — elevated. And I mean no disrespect in that, as I happen to love good fried clams. I’ve always enjoyed something about the chewy texture.
1998 Coche-Dury Puligny-Montrachet Les Enseignères. BH 89. Fred says: Light yellow in color. Minimal Coche flint on the nose. The palate is softer and more gentle. Not hot per se but more rounded in texture. Wonderful ripe fruit and lemon. Very easy drinking and in a great spot.
Prep for the next dish. Notice the real wasabi root and hand grater.
Kasugo dai Bo-Zushi. I haven’t seen (or maybe don’t remember) this particular sushi prep where the shiso is mixed into the rice as opposed to layered between. In any case, like all of Brandon’s dishes, it was lovely.
From my cellar: 2004 Coche-Dury Meursault Les Rougeots. VC 93. The 2004 Meursault Les Rougeots is a vintage that I have not encountered previously and proves a very pleasant surprise considering the vintage. It is a little deeper in color than I was expecting however, the nose is immediately entrancing with wet stone mixed with orange blossom, quite astonishing delineation, later traces of yellow plum and jasmine emerging. Both nose and palate sport a very subtle reduction (less than other vintages in my experience). It retains wonderful tension and poise, perfect salinité with an understated and yet energetic finish that remains over the course of two hours in the glass. Tasted at Taillevent restaurant in Paris.
Lovely lacquer bowl.
Dungeness Crab Shinjo Owan. This class of dish was delightful both this time and last (when it was the lobster ball). It was great again this time, although not quite the highlight. Dashi was scrumptious. Crab had nice depth of flavor.
2004 François Raveneau Chablis Grand Cru Les Clos. BH 95. This too is ultra pure and fine with its nose of wet stone, white flower, sea water and iodine that precedes delicious, full, detailed and impeccably well balanced flavors that are tight but long with a laser-like sense of focus and coherency. This too finishes with noticeable austerity yet there is real freshness and presence, indeed vibrancy here. The ’04 Le Clos will require at least 5 to 7 years to really begin to open up but once it does, it should drink well for 15. A stunner of a wine and one of the stars of the vintage that will be a long distance runner.
Chop chop.
Tai and Live Spot Prawn Sashimi, hokkaido uni sashimi, fresh nori. Excellent. All incredibly fresh and toothsome. Well maybe not the uni, that was fresh but soft.
1997 Domaine Armand Rousseau Père et Fils Chambertin. BH 91. Dense and richly fruited with copious black fruits trimmed in a deft touch of wood followed by round, intense, full-bodied flavors and fine persistence. This is not a great Chambertin by the lofty Rousseau standards but there is plenty of wine here, not to mention excellent richness and length. It is approaching peaking drinkability though it should hold here for at least a decade. Consistent notes.
Don’t lose a finger Brandon!
Elegantly piled ingredients.
Katsuo Tataki. Early season lean bonito, topped with onions, ginger, probably some kind of ponzu. Perfect texture and nice assertive flavor.
1999 Domaine Armand Rousseau Père et Fils Gevrey-Chambertin 1er Cru Clos St. Jacques. VM 92+. Bright ruby-red. Sexy nose combines maraschino cherry, roast coffee, bitter chocolate and lively oak spices not apparent in the foregoing wines. Full, sweet and chewy in the mouth, with a silky, layered texture to buffer the wine sound acidity. Cherry and black raspberry flavors are nicely sweetened by the wine’s new oak. Features a long, gripping whiplash of a finish and fine tannins that coat the entire palate.
Nodoguro Shioyaki with Lotus Root. This was a very notable “grilled fish” the first time around and is again. It’s very oily, but not in an off putting way at all, more just rich. And the crunchy lotus adds some great textural balance.
Next.
Kisu with Fava Bean Ankake. The fish was extremely lightly fried and then covered in a very gooey (thickened) dashi which added its own complementary fish flavor. Light and extremely subtle in a very Japanese manner. Not everyone might be down for the unctuous texture either — but we enjoyed it.
Greens for the next course.
A5 Omi Wagyu.
A5 Omi Gyu Shabu Shabu, komatsuna, bamboo, shiitake. A sort of highly elevated shabu shabu bite crossed with an ultra elevated version of the toppings you get on a Japanese beef bowl. None of that description does it any justice, as there was this intensely rich and beefy + dashi thing going on.
Ko no ko (sea cucumber ovaries). It’s fairly similar to the Izakaya favorites like fermented squid guts. Slimey and briney. Without the off notes that a lessor prep might have had. I happen to like these fermented flavors and weird textures. Not everyone does. I’ve been really digging the seas cucumber this last year since my most recent trip to China.
1990 Domaine Leroy Savigny-lès-Beaune 1er Cru Narbantons. 94 points. Best Savigny I will ever taste, probably. Amazing nose of ripe fruit and mature whole-cluster notes (spices, soy, hoisin, stems), which, alone is worth the price of admission. The 1990 Leroy wines are showing more tannic structure than DRCs. The abundant fruit lets you get past the equally abundant tannins, but the overall persistent structure makes me wonder if this wine needs more time (after 25+ years?) or if this is how this wine will always be. A pleasure to drink, regardless.
Sawara Yuan Yaki Rice Pot. I forgot to photo this dish as a whole, as the various elements are presented on a tray together, but this is the fish ready to be prepped into the rice.
This is the miso soup with a spongy type of tofu or fish cake.
The pickles. They are traditional with rice at the end of a meal.
The fried rice itself. I had several helpings.
Roasted tea.
A different, green tea.
Brandon prepares the dessert.
Harry’s Berries with Kinako Infused Whipped Cream. I had these same strawberries the night before and they were amazing both times. Just a simple dish with two notes (strawberry and cream) but both where complex harmonic notes. The strawberries had a lot of zing, intense sweet and tangy berry flavor. Like a fresher (more acidic) but slightly less intense version of great French Strawberry puree or jam. The “cream” was nutty and served as a nice counterpoint to the acidity.
A bunch of gelatti brought (and made) by me:
Almond Amaretto Truffle Gelato — Amaretto Zabaglione (egg yolk, amaretto, and sugar custard) Sicilian Almond gelato base with stacked layers of house-made Valrhona Almond Amaretti Ganache — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #almond #amaretto #amaretti #cookie #ganache #ChocolateTruffle
Sicilian Tiramisu Gelato — attempting to reinvent Tiramisu with Sicilian flavors: Pure DOGC “Bronte” pistachio paste gelato base with lady fingers soaked in house-made orange syrup and layered with house-made “cannoli filling” (sweetened fresh ricotta with cinnamon and mini dark chocolate chips) — made by me for @sweetmilkgelato — this one will be a test of concept: too much? –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pistachio #sicily #ricotta #chocolate #orange #ladyfingers #tiramisu
Nocciola Espresso Caramello Gelato — A classic nocciola base made with Pure PGI Piedmont hazelnut paste and then layered with a house-made Espresso Caramel Ganache then topped with fresh roasted hazelnuts — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #hazelnut #ganache #dulcy #ChocolateTruffle #nocciola #caramel #caramello
Brandon with the wines and Eve — who always makes livens up any dinner or photo!
Overall, stunning evening.
Hayato was some of the best food I had in 2018 and remains so in 2019. He’s mixed things up a little bit, but it’s still the same very focused style. He intensifies ingredients and brings forth this very natural expression of nature’s bounty. Every dish just tasted great.
Plus there was the intimacy of being right there with the chef — and our great crew — and our great wines. Really great wines. Brandon told us they were the best he’s had at the restaurant and I believe it. We had some real stunners tonight, and on the heels of our crazy old White Burgundy dinner the night before!
For more LA dining reviews click here.
More Foodie Club meals.
Restaurant: Matsumoto
Location: 8385 Beverly Blvd, Los Angeles, CA 90048. 323) 653-0470
Date: May 10, 2019
Cuisine: Japanese
Rating: Very good, and interesting, but expensive
Erick, Larry, and I kept hearing through the rumor mill that Matsumoto in Beverly Hills had one of the best Japanese Omakases in town so of course the Foodie Club had to saddle up and go.
They are located on Beverly in a busy strip mall — like most other good LA Sushi joints. The “Beverly Hills” location is more like West Hollywood.
It’s non-assuming for sure.
The interior is pretty typical Japanese restaurant.
We had prearranged this giant special menu! It was so long, they refused to start dinner later than 6:30!
From my cellar: 2006 Billecart-Salmon Champagne Cuvée Elisabeth Salmon. VM 94+. The 2006 Rosé Cuvée Elisabeth Salmon is powerful, intense and also classically austere in its make up. Crushed flowers, mint, red berries and cranberries are all finely sketched. The 2006 finishes with striking mineral-driven precision, and while it doesn’t have the opulence or exuberance of the 2002, it is still a very pretty and appealing Champagne. The Elisabeth Salmon is 50% Pinot Noir and 50% Chardonnay, with about 8% still Pinot Noir. Dosage is 6 grams per liter.
1995 Krug Champagne Vintage Brut. VM 94. The 1995 Krug is gorgeous. I chose it because one of my guests loves Krug and I thought the 1995 would have the right amount of complexity to pair beautifully with the smokiness in Saison’s caviar. Although the 1995 Krug is not a truly epic wine, it is in a sweet spot right now. (Drink between 2018-2023)
Appetizer plate:
Uguisu Tofu (back left). Sugar snap pea tofu.
Hotaru Ika Sumiso (lower right). Cooked firefly Squid (seasonal) with miso vinegar.
Nasu Agebitashi (back right). Eggplant cooked in sweet soy and dashi.
Wagyu Miso Zuke Negi Maki (left). White green onions wrapped with miso marinated wagyu beef.
Hotate Ebi Satsuma Age (front). Light fried fish cake made of scallop and shrimp.
Ama Ebi Ceviche (center). Diced Sweet Shrimp with home-made yuzu salsa.
From my cellar: 1993 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. BH 92. A fully mature and expressive nose of elegant secondary fruit and floral aromas introduces intensely mineral-driven, pure and beautifully well-detailed middle weight flavors that possess excellent depth and fine length. This is drinking perfectly now and should continue to do so without effort for at least another decade. Tasted only once recently.
2015 Bret Brothers Viré-Clessé La Verchère. VM 88. Pale, bright straw-yellow. Ripe peach, orange zest and passion fruit on the nose, with a touch of leesy complexity. More exotic than the Les Crays but less harmonious today, showing a more glyceral texture, then surprising acidity. The stone fruit flavors convey very good depth, plus a slight mineral edge.
Soup (Suimono). Hama Sui. Cherry stone clam in clear soup.
Kim brought this great unfiltered sake.
Sashimi (Otsukuri). Hon maguro (blue fin tuna), shima aji (striped jack), aji (Japanese grunt), sakura masu (wild cherry salmon), hotate (scallop).
Notice the fin beneath the fish.
Grilled (Yakimono). Hokke Matsumae Yaki. Grilled atka macherel marinated with kelp (overnight).
Fried (Agemono). Chi-ayu tempura & Soramame Kakiage. Deep fried young sweetfish w/ Sansho Pepper sea salt & depp fried fava beans with sea salt.
Side Dish (Naka-Zara). Kani Miso Cheese Koura Yaki. Hairy crab innards (mixed with crab meat, egg & scallions) grilled with cheese in the shell. This was a unique prep of crab guts — awesome and slightly like a Japanese crabby tuna melt.
Uni Flight. Three kinds of uni. I think all Japanese.
1987 Cellier des Samsons Fleurie!
Small Dish (kobachi). Mushi awabi. Tender cooked abalone with okra.
1978 Joseph Drouhin Beaune 1er Cru Grèves. BH 89. Mostly bricked through. The expressive and attractively layered nose is composed of full-on sous bois, earth and herbal tea scents. I very much like the complexity to the well-delineated and punch middle weight flavors that exhibit a subtle minerality on the linear finish that displays an acid-tang that is enough to mildly dry the finish. This is pretty and very ’78 in character though the balance isn’t quite perfect. Drink up.
We added a wagyu sushi flight.
Pretty bowl for:
Steamed (mushimono). Kinki and kabu nibitashi. Rockfish steamed with sake and turnip cooked in light soy and dashi.
And because that giant menu wasn’t enough we added some more meat — I think this was duck.
Then the sushi (shokuji) started to come:
Sumi ika (squid) and kegani (hairy crab).
Nodoguro (seared black throat perch) and toro (supreme toro).
Kuruma ebi (prawn).
Hokkaido uni (sea urchin).
Plus we wanted MORE. A final flight of sashimi!
2005 Zind-Humbrecht Riesling Clos Häuserer. VM 90. Pale straw-gold color. Aromas of orange liqueur, white flowers and minerals. Vibrant and clean, with ginger and nutmeg spice notes contributing energy to the peachy fruit. I find this brighter and more precise than the Clos Windsbuhl. It’s sweeter but also livelier, thanks to a juicy sugar/acid balance.
Bessert (mizugashi). Baked sweet potato cake and fruits.
Overall, Matsumoto was really good and we had an epic meal — their super sized omakase + a bunch of extras. Certainly we were full. The courses were all extremely well prepared, but it is a very pricey place and leans toward a highly traditional Japanese taste tonality that isn’t that splashy. Newer style places like ootoro are more flashy and crave-worthy — and Hayato, which is also very traditional, is somehow more refined and modern at the same time. So Matsumoto ends up being a lot of money and very good, but you can get more bang for your buck elsewhere. Certainly glad I tried it though.
1959 Franchino Marco Gattinara Lo Spanna. Old, old Gattinara (which is like baraolo, being a Nebbiolo, but made up in the far north of the Piedmont).
Afterward, we stopped by Kim’s resteraunt, Khong Ten and kept drinking — combining with the sake to make me very slugging in the morning.
Restaurant: The Orchid Court
Location: 1 N Kaniku Dr, Waimea, HI 96743. (808) 887-7368
Date: April 4, 2019
Cuisine: Vaguely Japanese
Rating: Uninspired
This write up is from our five day early April 2019 visit to the Big Island of Hawaii.
Night 3 brings us to another restaurant at our hotel, Orchid Court. It’s typical for resort hotels to have a bunch of restaurants at different levels and this is the “second tier”.
The menu. This one is vaguely Japanese and is very small. Mostly a bunch of basic basic sushi/sashimi and and rolls. Then a grill section (with sides) like a tiny steakhouse.
Mai Tai. Good.
Wasabi bread.
Kaiso Salad. Seaweed, tomato, maui onion, babu arare, citrus.
As I’ve been low carb, ordered pretty much all the sashimi. Very expensive per piece. This was like $30 of sashimi and is very dull, only the most basic types. No “treatment” like at most LA places. Just a chunk of fish. Quality was solid though.
Kurobuta Pork Chop and Hamakua Mushrooms in scallion butter. This is also expensive, at $35 + $8. The mushrooms were good. The pork chop just fine.
Some chocolate ice cream.
The atmosphere at Orchid Court (which is the breakfast restaurant) is okay, but the menu is way to limited, and just “fine.” They really could use something much more creative.
Restaurant: Ippudo Santa Monica
Location: 1403 2nd St, Santa Monica, CA 90401
Date: January 17, 2019
Cuisine: Japanese Ramen and Buns
Rating: Buns were very good, ramen decent
Ippudo is a very well hyped Japanese ramen chain moved to New York. Oddly they are owned by Panda Express (which is trying to move upmarket). They announced (and presumably signed a lease) taking over the old Taberna Arros y Vi space over two years ago!
So finally, after months of being up but not open, they finally do open. Took me a bit to get in too after all that time, but a really rainy day drove me in.
This is a weird (and overly large) space on 2nd street. And although the street is being taken over (finally) by lunch options this space has a bizarre side entrance and poor visibility. Neat brick building though.
The interior is enormous and nicely built out for a ramen joint.
They have a bit of a bar too, but not super big. They are pretty organized.
The menu is basically buns and a variety of ramen. I had to try both.
Trio of buns.
Pork Bun. Pork Belly with special BBQ sauce and mayo. This was a good one. The fatty belly meshed perfectly with the soft bready bun (and its light sugar content). The mayo just seamed it all together.
Yakiniku Bun. Sliced beef cooked in Japanese BBQ sauce and mayo. This was the weakest of the three and didn’t taste like Yakiniku at all, more like that steamed meat that is often found in udon. I’m pretty sure they don’t grill it.
Ebi Katsu Bun. Deep fried shrimp katsu with spicy chili mayo. This was pretty good though, like a fried shrimp sandwich Japanese bun style. Lot ‘o carb though.
Karaka Spicy Ramen with egg. The original Tonkotsu pork broth with an added kick, thin noodles topped with our special blend of hot spices, fragrant garlic oil, pork belly chashu, bean sprouts, kikurage mushrooms and scallions. For my first ramen here I didn’t load it up (only adding the egg). The broth had a nice flavor. It was pretty straight tonkotsu, but good. The noodles were a touch thin for my taste, but classic ramen noodles. I got them al dente and they were. The chasu was good but not a ton of it. The spicy meat and oil was actually pretty spicy and did add some nice kick. I debated asking for some vinegar to add acid, but didn’t bother.
Overall, the build out is large and very attractive. Service was great and the place is slick and clean.
I really liked the buns, particularly the pork bun. The ramen too was very good, if a touch “straight up.” After Killer Noodle, I have a hard time with any ramen that isn’t incredibly intense. For me it sets the standard by not even really being ramen, instead closer to dan dan mein.
Restaurant: Takao [1, 2, 3, 4, 5, 6, 7]
Location: 11656 San Vicente Blvd, Los Angeles, CA 90049. (310) 207-8636
Date: December 27, 2018
Rating: 8/10 creative “new style” sushi
I’ve already covered Takao in some detail HERE and then separately here, here, and here, but we went back (we go often). The full menu and some information on the history of the place can be found through the first link. However, I haven’t written it up in a while so I thought we’d take another look.
This particular meal is another take on the medium sized omakase, which is a very good deal (in a relative high-end sushi kind of way).
From my cellar: 2010 Joseph Drouhin Beaune 1er Cru Clos des Mouches Blanc. VM 93+. Bright yellow. Gingery peach, toast, crushed stone and smoky minerality on the slightly reduced nose. Rich, sweet and plush, with a touch of spice to the ripe, smoky stone fruit flavors. Boasts an almost glyceral sweetness today, but this very young wine needs time in bottle to lose some of its baby fat. Philippe Drouhin notes that this wine always gets reductive during elevage and that this quality takes at least a year in bottle to dissipate. He likes Clos des Mouches old, pointing out that the 2004 and 2002 bottlings are still young. But then Drouhin admits that he generally prefers older wines because he dislikes the aromas and flavors of new oak.
We start off with abalone, monkfish liver, and sweet shrimp with caviar.
Three kinds of live octopus sashimi.
New Style Tai Sashimi with truffles.
Toro and uni.
Mushroom and fish egg custard. Traditional Japanese egg custard with mushrooms and fish. Like creme brulee without the crust or the sugar and with fish!
Pan fried crab cake with aioli.
Grilled mackerel.
Pan seared wagyu.
Sushi — I would have eaten 5 plates.
Clam miso.
Coffee jelly with fruit and ice cream.
Another intensely satisfying Japanese meal down the gullet. As you see, we keep going back to Takao and while the style remains the same, the ingredients mix it up substantially each time. I would have liked a tempura course tonight. Solid place. More reviews here: [1, 2, 3, 4, 5, 6].
Restaurant: Umeda
Location: 6623 Melrose Ave, Los Angeles, CA 90038. (323) 965-8010
Date: December 12, 2018
Cuisine: Modern Japanese
Rating: Pretty good Matsuhisa style Japanese
Tonight’s dinner is an interesting mash up gang containing about half people from the old Foodie Club dinners of the 2015-2016 time frame (helmed tonight by Walker) and a whole bunch of Will’s friends (previously unknown to me but very cool).
For me this was the start of a bruising 5 night out holiday run.
It takes place at Umeda, a modern Japanese restaurant. But firstly…
Walker is also friendly with the building owner and designer and so we went upstairs before the meal to his private rooftop deck.
A rather awesome little Hollywood lookout.
Chef Takuya Umeda who started his culinary career in Sapporo, Japan in a sushi restaurant between 1981 to 1987. He fell in love with the art of sushi. With his heart and passion set on becoming the best sushi chef, he started working in London at Saga Japanese Restaurant between 1987 to 1995.
Clean light wood interiors.
The kitchen is very organized.
The wine theme was Champagne!
2007 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée. VM 95. Interestingly, the 2007 Coeur de Cuvée comes across as a bit more youthful than the 2008 tasted alongside it. Another year in bottle seems to have only brought out the wine’s freshness and energy. Freshly cut flowers, pears, mint and almonds are some of the signatures, but it is the wine’s vivacity that I find most striking today. The 2007 is a bit less creamy and multi-dimensional than the 2008, but it is impressive just the same.
1969 Perrier-Jouët Champagne Réserve Cuvée Rosé!
Oyster with caviar and miso sauce. A touch sweet, but great.
1995 Louis Roederer Champagne Cristal Brut. VM 96. The 1995 Cristal (Late Disgorged) is fascinating to taste, as it is quite different in style from the original release. Because of the extra three years or so on the lees, the 1995 Cristal (Late Disgorged) has picked up a reductive note that is not typical of Cristal. Scents of lime, crushed rock, lemon and slate gradually open up in the glass. The 1995 remains taut and chiseled, with crystalline purity and exceptional overall balance. The wine feels wonderfully alive as it tempts all of the senses with its compelling personality. This is a superb showing from Roederer.
2006 Dom Perignon Champagne. VM 96. Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink.
A first little round of sushi:
White fish (maybe snapper) with shiso, toro, uni, mackerel, and hand pickled ginger.
2004 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. A wine of exquisite beauty, the 2004 Dom Ruinart Brut Rosé has the pedigree to drink well for several decades. The 2004 is an especially vinous, textured Rosé. The berry, floral, spice and mineral-drenched flavors are finely sketched in this dramatic, strikingly beautiful Rosé from Ruinart.
The next round was Nobu style sashimi (I think the chef worked for Nobu at some point, maybe at Matsuhisa).
New Style Salmon Sashimi. With olive oil, sesame, chives. This dish (popularized by Nobu) hides the fish, but it is tasty.
Oyster with ponzu. Love these.
Snapper with garlic.
2006 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 96+. One of the highlights among this year’s new tête de cuvée releases, 2006 the Brut Blanc de Blancs Dom Ruinart is a powerful, almost tannic Champagne built on structure and intensity. Then again, much of the Chardonnay here comes from the Montagne de Reims, where wines tend to naturally be quite broad. Even though it’s now ten years old, the 2006 is much less expressive than either the 2002 or 2004 at a similar stage. I expect it will be quite a few years before the 2006 is truly ready to drink. Over the years I have been fortunate to taste Dom Ruinart back to the 1970s, and while I don’t think the 2006 will need decades to be at its best, it certainly does look like a long distance runner. There is plenty of citrus and floral driven intensity, although the bouquet is less toasty and open than it often is. In short, the 2006 Dom Ruinart is a wine for those who can be patient. It will be a fine investment for those looking for a wine to cellar to commemorate special occasions. Lot L AJSXAC.
More sushi.
Kanpachi (probably) with chili, a silver skinned fish, eel, and ikura (salmon roe).
2011 Pessac-Léognan de Chevalier Blanc. 90 points.
More sashimi, often called taradito in this context owing to its Peruvian influences.
The classic yellowtail jalepeno.
Scallop with yuzu and chili.
A light fish with a tangy sauce.
Tuna in a lettuce wrap.
J.M. Labruyère Champagne Grand Cru Prologue. BH 90. A discreet if mildly fruity nose consists of citrus, white peach, yeast and a whiff of brioche. The juicy and attractively vibrant middle weight flavors are shaped by a moderately firm if not especially fine mousse, all wrapped in very dry and crisp finish that offers reasonably good depth and persistence. This is appealing in its fashion even if it is less distinguished than its two stable mates.
1995 Charles Heidsieck Champagne Blanc des Millénaires. VM 95. The 1995 Brut Blanc des Millenaires shows just how compelling this often overlooked vintage can be. Layers of lemon, pastry spices, crushed rocks and savory herbs literally jump from the glass in this exquisite, perfumed, beautifully delineated Champagne. The 1995 shows lovely flavor complexity and nuance from its extended time in bottle, yet it also retains plenty of freshness, verve and acidity. This is a great showing from Charles Heidsieck. The 1995 was made before the tenure of the house’s current team, headed by CEO Cécile Bonnefond. It will be very interesting to see what develops at this historic property over the coming years.
Persimmon with mushrooms and cheesy cream sauce. This was the most unique dish of the night. I don’t usually like persimmon but this was pretty good. Weird though with the sweet and creamy.
Mysterious underwater champagne.
2015 Samuel Billaud Chablis Grand Cru Blanchot. VM 91+. Bright yellow. Ripe peach and ripe pear aromas are enlivened by flowers and white pepper, with the spicy oak element complementing rather than overwhelming the nose. Tight and strict in the mouth, with its lemon and softer citrus flavors framed by an edge of acidity and a peppery accent that I did not find in the Vaudésir, Preuses or Bougros. Conveys a slightly astringent stoniness but this wine is ripe enough to expand in bottle and absorb some of its acidity (4.3 grams per liter) with four or five years in the cellar. Perhaps it was not a bad idea to pick this fruit earlier than anticipated.
Old style sushi. I like these pressed heavily marinated old school sushis. Although these aren’t SUPER old school or anything. And the roll in the back with the rice paper is decidedly “LA”. For some reason, LA ladies decided that rice paper was healthier than seaweed — which I’m sure it’s not since seaweed has about zero calories and lots of nutrients.
2014 Louis Latour Corton-Charlemagne. BH 92-95. Moderate reduction presently renders the nose difficult to evaluate but there is lovely intensity to the strongly mineral-inflected and muscular big-bodied flavors that display fine cut and plenty of punch on the pure and relatively refined finish that delivers flat out superb length. This is potentially excellent though note well that it’s going to require plenty of bottle age to realize its full potential.
2008 Domaine William Fèvre Chablis Grand Cru Les Clos. BH 96. Here too the elegance of the nose is simply stunning with a layered and perfumed aromatic profile trimmed in an almost invisible touch of oak that allows it to ooze Chablis character and in particular, a fine minerality that continues onto the impressively concentrated and palate staining flavors that possess striking precision on the explosively long and bone dry finish. This is a great Les Clos that will make old bones.
Kobe beef skewers. Not, I think, serious A5. But tasty.
From my cellar: 2006 Taittinger Champagne Comtes de Champagne Rosé Brut. VM 96. The 2006 Taittinger Comtes de Champagne Rosé is at once rich and refined, a simply fabulous Champagne Rosè I won’t soon forget. Intensely perfumed, with the Pinot Noir-derived red berry and cranberry flavors that are not just concentrated, but also remarkably pure. It is one of the better Rosé bubbles I have had in the last year.
I also opened but forgot to photo:
1979 Drappier Champagne Carte d’Or Brut. 94 points.
2014 Château Smith Haut Lafitte Blanc. VM 93. The 2014 Smith Haut-Lafitte Blanc has a lively, crisp bouquet with mineral-driven citrus fruit, fine chalk and flint-like scents, dare I say almost Chablis-cum-Bordeaux! The palate is well balanced with crisp acidity, quite vibrant with good depth although the second half is missing the tension that I hope for, certainly what those splendid aromatics deserve. Tasted blind at the annual Southwold tasting.
More rolls. Interesting stuff in them and sweet sauces. Yummy though. I was still hungry and had to eat other people’s rolls. lol.
2014 Jean-Michel Stephan Côte-Rôtie Côteaux de Tupin. VM 91. Bright violet. Smoke- and spice-tinged blue fruit and violet aromas show excellent clarity and a hint of cured meat. Sweet and sappy on the palate, offering concentrated dark berry, floral pastille and allspice flavors plus a subtle suggestion of gaminess. The very long, lively finish features firm, minerally cut, an echo of juicy blue fruit and dusty tannins that add shape and gentle grip.
Meatball ramen soup?
The gang pretty much took over the restaurant.
1989 Zind-Humbrecht Tokay Pinot Gris Clos Jebsal Vendange Tardive. 95 points. Brilliant. A wow from the first sip; deep gold in colour with stunning aromatics – an array of honey, florality, light botrytis spice, apricots, and peach compote all coming together, and a palate that’s also tremendously complex and very light on its feet with bright acids cutting through the copious sweetness here. It’s a fantastic dessert wine, and I’m glad I have a bunch more – this seems to be at peak right now.
Like Matsuhisa, Umeda forgoes the whacky Japanese desserts in favor of Japanese influenced modern desserts like this red bean green tea parfait.
The first of many large batch holiday flavors — Peppermint Gelato — made by me for @sweetmilkgelato — peppermint candy base laced with peppermint bark! — #SweetMilkGelato #gelato #IceCream #peppermint #candy #holiday #winter
A new variant on an old flavor — Cold Pressed Expresso Gelato — made by me for @sweetmilkgelato — cold pressed expresso base (usually I hot brew it) with Valrhona Dulcey Stracciatella! — #SweetMilkGelato #gelato #IceCream #expresso #Dulcey #Valrhona #Stracciatella #ColdPressed #ColdPressedCoffee #coffee
The full wine lineup!!
After dinner it was back up to the roof for more drinking.
And a deadly Scotch!
Overall, a blast of a time, if a tad exhausting (got home at 2am which is rare for me).
Food at Umeda was quite good. I had low expectations actually coming in as the website pictures looked all LA ponzu style Japanese. Probably most people who come here eat that but his Omakase was certainly more interesting. Part Nobu-style, part his own thing. A bit Hollywood but always tasty. Building is lovely too. Great Champagnes and crew as well.
For more LA dining reviews click here.
Location: 1320 E 7th St #126, Los Angeles, CA 90021. (213) 395-0607
Date: October 23, 2018
Cuisine: Japanese Kaiseki
Rating: Amazing
For Fred’s final diner we again traveled east to DTLA Japanese newcomer, Hayato.
It’s located in Downtown’s fancy new “ROW” complex — and quite hard to find (use the guide on the website).
It’s tiny, only 8 seats, and helmed entirely by chef Brandon Go. As he says, Hayato is the culmination of a twenty year journey he has taken as an American-born chef learning about Japanese cuisine.
Brandon says himself:
My Japanese father owns a sushi restaurant in the Los Angeles area, and I began working in his restaurant when I was fifteen years old. As with most Americans, sushi was the gateway through which I became seriously interested in Japanese food. During my teenage years, I made sushi. Throughout college, I made more sushi. After graduating from college, I went to live in Tokyo for a short time, I got a job in an izakaya, and I started to realize that sushi is a very tiny part of Japanese culinary tradition. I have spent rest of my life trying to learn the rest of it.
I dreamt of having my own restaurant since I began making sushi. But the type of restaurant I wanted to open has evolved since then. For my entire life, I have heard Japanese chefs talk of how good the cooking is in Japan, but how it would be impossible to garner support for truly authentic Japanese cooking in the U.S. because of how different American tastes are. I heard this constantly from chefs both in Japan and at home. I have even read it in cookbooks. Because of this, I always envisioned my restaurant being mostly authentic but having to play to the American tastes in order to ensure survival.
Like at many good Japanese places, the service is very elegant.
Look at these cute gold sake bowls with a complementary shot of sake.
Here is the chef, Brandon Go.
Fred brought: some older NV Krug Champagne Brut Rosé. VM 94. The NV Brut Rosé is brilliant and finely-sculpted in the glass, with floral aromatics, pulsating minerality and chiseled fruit. Less austere than it can be, the Rosé impresses for its combination of tension and textured, phenolic weight. There is so much to like. This release (ID 213027) is based on the 2006 vintage. The blend is 59% Pinot Noir, 33% Chardonnay and 8% Pinot Meunier.
Abalone with okra, fava beans and broth made from simmered fish bone. This had that dashi taste and slightly goopy “slimy” Japanese texture. Delicious!
More prep right in front of you.
Paul served his wine blind.
Paul brought: 2007 Domaine Leflaive Bienvenues-Bâtard-Montrachet. VM 95. A huge, almost overpowering Burgundy, the 2007 Bienvenues Bâtard-Montrachet possesses towering structure and imposing depth, with seemingly endless layers of texture that fill out its broad, ample frame. The flavors are naturally unevolved at this stage; instead what stands out is the wine’s explosive personality and overall intensity. This is a very strong showing from a wine that sometimes gets lost in the Leflaive range.
Tempura anago with Oregon chestnut. The anago is larger so the bones are bigger. He cut he anago honekiri style which is the same technique used for hamo (conger eel). It is the very fine slicing of the eel and bones to make the bones edible, leaving the skin portion intact. The chestnuts had a lovely chewy texture.
Marinated Japanese mackerel with sushi rice, sesame, and seaweed. Mackerel is medium fatty. Very very old fashioned sushi! Delicious.
Elegant lacquer bowls.
Boston lobster dumpling with Oregon matsutake broth. The broth had this amazing dashi/mushroom flavor and the dumpling was a burst of lobster-ness. Stunning.
From my cellar: 2002 Domaine Ramonet Bâtard-Montrachet. BH 94. Beautifully elegant and spicy aromas of obvious class introduce massive, sappy and notably concentrated flavors that are sweet and pure with buckets of dry extract that cause the palate impression to seem quite texturally dense, even chewy. This is an opulent wine of immense potential with plenty of muscle, weight and power. Extremely impressive.
Tai sashimi with spot prawns. Delicious fresh sashimi.
More gorgeous prep.
Katsuo grilled over bincho charcoal and topped with grated ginger, daikon radish, and ginger flower. Some amazing fish.
Fred brought: 2001 Coche-Dury Meursault. VM 91. Pure, discreet aromas of candied fruits and minerals. Juicy, taut and minerally, with terrific precision and grip. Long and stony on the back end. Serious juice, and precise for the vintage.
Seared wild Hokkaido scallop (sweeter and more firm) and topped with fried seaweed.
The crab prep.
Grilled eggplant topped with Dungeness crab. This dashi was super thick and goopy with lots of starch. The crabbiness was absolutely amazing too.
Grilled blackthroat sea bream (nodogoro) and grilled lotus root. Nodogoro is very expensive, more than toro. Usually $12-$20 a slice for sushi. He served us a huge piece so we could taste the oil and texture on the fish. Wouldn’t have thought I’d enjoy a piece of whitefish this much. The lotus was also fabulous.
Erick brought: 1999 Domaine Leflaive Chevalier-Montrachet. VM 94. Three wines from Domaine Leflaive are all in terrific shape. The 1999 Chevalier-Montrachet has an almost phenolic intensity to it, with plenty of almond and honey notes woven throughout. This is an especially powerful Chevalier, but I also get an impression that the freshness is starting to fade, so the 1999 is probably best enjoyed sooner rather than later.
More cooking in front of us.
Grilled snapper in dashi broth with mushrooms and greens. (Only dish I’m not 100% sure on fish). More good whitefish.
Grilled kinmedai rice. Kinmedai is also a highly prized sushi ingredient. Expensive and really delicious.
Special roasted tea.
Prepping pickles to go with the rice.
The rice with tea, pickles, and some miso soup. Classic rice and pickles.
A close up of this stunning rice. We got 2-3 helpings to to “fill us up.”
Lovely pickles.
Special miso soup — really nice.
A second kind of tea.
Nice little dessert fork.
Jelly of plums and other fruit. Nice and light.
Salted Caramel Hazelnut Gelato – the unholy love child of my Salted Caramel and Nocciola flavors, literally the recipe is an on paper merger of both base flavors. The salted caramel was made in house and the hazelnuts are from Torino (best in the world) — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #SaltedCaramel #Caramel #Hazelnut #Nocciola #nuts
The room — lived in.
And our wine line up.
Overall, stunning evening.
Hayato was some of the best food I had in 2018 and really reminded me why classic Japanese cooking can be so fabulous. It focuses on the ingredients and bringing forth this very natural expression of nature’s bounty. Every dish just tasted great.
Plus there was the intimacy of being right there with the chef — and our great crew — and our great wines.
For more LA dining reviews click here.
More Foodie Club meals. Or a second meal at Hayato.
Restaurant: Silverlake Ramen
Location: 1319 3rd Street Promenade, Santa Monica, CA 90401. (424) 330-0125
Date: October 4, 2018
Cuisine: Ramen
Rating: Solid
Silverlake Ramen’s original shop (located in Silverlake) is one of LA’s better small ramen shops.
Recently they moved onto Santa Monica Promenade (my old hood) as well as some other Ca locations, so I guess it’s not exactly Silverlake Ramen anymore.
The small menu — smaller I think than at the original.
Karaage (Japanese fried chicken). Good, but very fried.
Tsukemen. Dipping noodles. This is the dry part.
A thick creamy pork and fish-based broth in one bowl, and noodles in the other. Tsukemen is dipping ramen, for the seasoned ramen pros who want to make every bite just so! Tsukemen is not for everyone, but there are many hardcore ramen aficionados who swear by it!
This is the pork/fish broth. Heavy stuff, but good. Needed some vinegar though.
The classic. Tonkotsu broth. They slow cook pork bones for many hours to make this rich creamy broth. Tonkotsu is the first ramen and is widely renowned across the world.
Silverlake certainly offers solid ramen. The menu so far is pretty straight up and plain vanilla — and I’m a bit over really straight up ramen (for reasons that are perhaps more personal than culinary). Still, I’m sure I’ll be back to get a better picture of how they hold up. Also notice that these bowls start at $13, not that I mind, I know what it takes to actually produce a bowl of ramen, but those that complained about Ramen Roll’s $11 base price need an inside-the-head egg-scrambler.
