Restaurant: Sushi Kaneyoshi [1, 2]
Location: 250 1st St B1, Los Angeles, CA 90012. (213) 277-2388
Date: November 30, 2021
Cuisine: Omakase Sushi
Rating: Lean mean and awesome
Our Foodie Club “Sushi Series” continues with not one but two visits to LA Omakase newcomer Kaneyoshi. This dinner was sort of a half “Foodie Club” and half Sage Society dinner (in my mind). Mostly it’s just my serious sushi friends which happen to overlap into those two realms. This is the second dinner, and the people are pretty similar.
Kaneyoshi is tucked away in the basement of a Little Tokyo mall/garage building. It’s fairly hard to find. The first time we located the sign but it took us 15 minutes of hunting around to actually find the restaurant (you go up a sketchy stairs, enter a lobby, ask the bored guard, take an elevator down to…
This glamorous “service corridor” — they don’t let anyone in early.
Inside, however, it’s very attractive. It’s just a single 10-12 person seat sushi bar L and a some space around it.
The chefs prepping away.
This time Liz “upped the ante” with regard to the slate of wine — as if it wasn’t impressive before :-)!
2000 Krug Champagne Clos du Mesnil. BH 98. I have had the opportunity to try this vintage 3 times since it was released but this is the first time in large format (see the database for the reviews from 750 ml). As is often the case in magnum there is just another level of depth and freshness as the expressive, cool and restrained nose displays only a trace of secondary character to the yeasty aromas of brioche, white orchard fruit and citrus peel nuances. There is a gorgeously clean and highly sophisticated mouth feel to the middle weight flavors that are supported by an ultra-fine if notably firm mousse, all wrapped in a markedly dry but not really austere finish that possesses excellent lift that contributes to that beguiling feeling of being impatient for the next sip. Unlike this wine from 750 ml, in magnum format this is nowhere near ready and this knockout will require plenty of patience, indeed it wouldn’t surprise me if my 2025+ suggested drinking window proves to be overly optimistic. In sum, this is a wine of such harmony and balance that it really sticks in your memory as having provided one of those rare ‘wow’ experiences! (Drink starting 2025)
Not totally sure which Selosse this was.
1976 Krug Champagne Vintage Brut. VM 94. Krug’s 1976 Vintage, tasted from magnum, is rich, deep and powerful, with Riesling-inflected veins of minerality that run through a core of orange peel, ash and dried flowers. A deeply Pinot leaning wine, the 1976 offers notable richness and breadth throughout. The 1976 vintage in Champagne is remembered for a hot, dry growing season with an early harvest that produced intense powerful wines. Krug’s 1976 Vintage is now fully mature. Well-stored examples should continue to drink well for a number of years, although there is no upside from cellaring bottles further. Interestingly, this 1976 magnum was aged on cork, rather than crown capsule, like the 1979 tasted alongside it. (Drink between 2015-2018)
1995 Moët & Chandon Champagne Cuvée Dom Pérignon Rosé. VM 94. The 1995 Dom Pérignon Rosé (magnum) is absolutely stellar. Of course, the magnum format helps, especially vis-à-vis the 1996. The 1995 might fall just short of being truly epic, but not by far. Today, it is the wine’s overall balance and harmony that are most captivating. A Champagne with no hard edges and tons of pure appeal, the 1995 Rosé is wonderfully open, soft and expressive today. (Drink between 2015-2025)
2007 Coche-Dury Meursault Les Rougeots. VM 93. The 2007 Meursault Les Rougeots is consistent with the bottle encountered a few months earlier, that hint of pumpkin and dried honey still lending complexity on the nose. The palate retains the same distinctive oily texture with stem ginger and roasted walnut flavors and the fennel popping up toward the finish to lend a bit of Provençal flair. Wonderful! (Drink between 2021-2040)
From my cellar: 2011 Coche-Dury Puligny-Montrachet Les Enseignères. BH 91. This compares quite favorably with the extraordinarily good 2010 version (see review herein) with its impressively complex nose of white flowers, pear and quinine suffused nose. The excellent depth continues onto the utterly delicious and seductively textured medium-bodied flavors that offer very fine persistence on the lingering finish. What I especially like about this wine is the mid-palate texture, which is something that Coche consistently coaxes from his villages level wines. While this will certainly reward mid-term cellaring it would be no vinous crime to open a bottle now as it’s really hard to resist! (Drink starting 2019)
2012 Coche-Dury Meursault Les Rougeots. BH 91. This is very Meursault in style with plenty of roasted hazelnut character adding breadth to the pretty and well-layered combination of freshly sliced citrus, apricot, nectarine and white peach aromas. The palate impression is one where the richness of the mid-palate buffers well the firm acid spine that shapes both the medium-bodied flavors and finish. This terrific effort is still quite young but it may very well be the best of the Coche villages wines in 2012. (Drink starting 2019)
2010 Domaine Leflaive Chevalier-Montrachet. BH 97. An airy, cool and ultra-refined nose displays distinct lemon-lime and acacia blossom scents include background notes of stone and saline that complement to perfection the intensely mineral-driven middle weight flavors that possess superb precision on the explosive and palate staining finish that seems to just go on and on. This is quite dry; in fact it’s arguably the driest wine in the range yet this is not forbiddingly austere. I very much like the contrast between the sense of focused power and the mouth feel which is almost delicate. This is sheer class and the balance is flawless. This should go down as a classic vintage for this storied wine. A true ‘wow’ wine. (Drink starting 2022)
2001 Domaine Leflaive Bâtard-Montrachet. VM 98. The 2001 Bâtard is absolutely stunning. What a wine! It’s everything one could ask for, and more. The aromatics alone are breathtaking. On the palate, the 2001 is vibrant, with the oiliness and texture of Bâtard, but no excess weight and exactly the sort of mellow patina a Grand Cru white Burgundy should show at age twenty. Orange confit, spice, almond paste, honey and a kiss of new oak all open with a bit of air. The 2001 is an emotionally moving wine of the very highest level. Magnificent. (Drink between 2021-2026)
2008 François Raveneau Chablis Grand Cru Les Clos. BH 96. This too is impressively pure and cool with an airy but reserved mix of floral, spice, mineral reduction and iodine notes merging seamlessly into gorgeously intense and almost aggressively stony medium-bodied flavors that exude a subtle sense of harmony, indeed this is Zen-like on the explosive, balanced and lingering finish that positively screams Chablis. This is simply fantastic and while I have a very slight preference for the Valmur, this is certainly an inspired effort as well. If you can find it, don’t miss this either but also like the Valmur, be prepared to be patient. (Drink starting 2020)
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.
2014 Château de Puligny-Montrachet Chevalier-Montrachet. BH 92-95. Equally discreet wood sets off the beautifully layered nose that blends together notes of citrus, wet stone, rose petal and subtle spice hints. There is excellent verve to the delineated and overtly muscular yet refined big-bodied flavors that possess an abundance of acid-buffering dry extract before terminating in a moderately austere and explicitly saline-infused finish that is like rolling rocks around in your mouth. This is very clearly built-to-age and is going to require at least 5 years to unwind and develop more depth. (Drink starting 2024)
Belt fish tempura. Japanese pickle tarter. Caviar.
Japanese Surf Clam and Wild Red Snapper sashimi.
Chawanmushi with matsutake mushrooms and hairy crab.
You can see the crab here.
Scallops. Niyu prefecture. Shiso sauce.
Sea perch with nori. The open hand rolls are back (actually they never left, we just did).
Bonito. Two parts. Small one very smoked.
Monkfish liver.
Sunomono. Grilled green eyes.
Baby snapper nigiri.
Sweet shrimp.
Shimaji.
Marinated scallop.
Barracuda being charred with a hot binochan coal!
Charred barracuda nigiri.
Shirako nigiri. Not sure I’ve ever had the sperm sacks as a nigiri!
Aged blue fin.
Snow crab hand roll.
Chu toro.
O-Toro. All 3 of these tuna pieces came from the same fish.
Uni hand roll.
Sea Eel.
Monkfish liver hand roll.
Tamago. Again, this is about as much as passes for dessert here. It was top notch tamago however.
Miso soup.
The wine lineup.
Joe travels light.
The sushi at Kaneyoshi was really awesome (again). They specialize in a style of “cured and aged” sushi and it’s all very straight up showcasing the fish. The flavors are subtle and spectacular. It’s not particularly stunty or overdressed at all. And service is really good. The space, while far away and hard to find, is quite lovely once you get inside. We had the whole place taken over of course. The food is light, however, and by the glutton standards of Erick and I this is definitely a “second dinner required” meal.
Our wines were curated by Liz and therefore even more amazing than before! The company was great too.
Like almost all high end Omakase places Kaneyoshi isn’t cheap. The base was $250 back then (it’s now $300 as of May 2022). They charged a lot of corkage too. Probably at least $100 a bottle. The total was hefty.
Erick and I rolled off in search of second dinner. Thankfully no hiccups tonight.
We found a little izakaya type place.
Plastic samples.
Cabbage Salad.
Regular miso soup.
Pork Katsu Curry.
BBQ Eel box. Needed some fat and carbs!
