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O OOToro

Nov15

Restaurant: OOToro [1, 2, 3, 4, 5, 6]

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

Date: October 5, 2019

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a sixth visit — it’s now become a twice a year thing.
And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

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

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

Yarom brought this ancient Burg. 1953 Chanson Père & Fils Beaune 1er Cru Bressandes. It was cloudy and we all swore it had no chance, but it was actually quite nice (for about 30 minutes before dropping off).

Ron brought: NV Krug Champagne Brut Grande Cuvée Edition 167eme. VM 94+. Krug’s NV Grande Cuvée 167ème Edition is positively brilliant. Chef de Caves Eric Lebel and his team have always put tremendous emphasis on the craft of blending. Never has that discipline been more critical than here, with the 167, which is based on 2011, one of the most challenging harvests in Champagne in many years. Brisk and racy in the glass, the 167 is laced with a range of lemon peel, baked apple, brioche and floral notes. Readers should plan on giving the 167 at least a few years in bottle, as it is presently tightly wound and not at all expressive. The flavors are beautifully articulated. In many releases, the Grande Cuvée is richer and more overt. The 167, on the other hand, is airy, weightless and sublime. Most importantly, it is an unqualified success. This release is based on 2011, with reserve wines back to 1995. (Drink between 2021-2036)

Cod sperm with radish and ponzu. Looks like brain and has a soft squirmy texture — but tastes great.

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)

Oyster with uni and ikura (salmon eggs).

Close up. Bright, briney, and delicious.

2002 Salon Champagne Blanc de Blancs Brut. VM 97. Another highlight in this vertical, the 2002 Salon is also fascinating to taste after the 2004. Rich, opulent and intense, yet also very classic in the Salon house style, the 2002 possesses superb persistence and depth. The radiant vintage has softened the contours and given the wine fabulous depth to match its decidedly powerful personality. At the same time, the 2002 remains quite youthful. Next to the brighter and more finessed 2004, the 2002 offers more of a baritone-inflected expression of Chardonnay. (Drink between 2016-2036)

Sashimi. Aji (Japanese horse mackrel). Wild snapper. Uni wrapped in halibut with shiso.

Left to right: Baby peach, Japanese pepper, Abalone, Whitefish tempura, and Japanese cucumber with miso paste.

2012 Louis Jadot Bâtard-Montrachet. BH 93. There is a hint of menthol sitting atop pretty aromas of acacia blossom, spiced pear and white peach scents. The delicious, muscular and pure broad-shouldered and powerful flavors possess fine size and weight that continues onto the concentrated and impressively persistent if presently compact finish. Those who enjoy their white burgs young should note that while this is very promising there isn’t great complexity at this early stage so I would very much be inclined to allow this to age for at least 8 to 10 years first. (Drink starting 2020)

Uni, Ikura, and house made tofu. The uni ikura pairing is a classic.

2013 Hubert Lamy Puligny-Montrachet Les Tremblots Cuvée Haute Densité. BH 90-92. An expressive yet cool nose is composed by notes of essence of pear and citrus that are nuanced with hints of apple and spiced tea. There is outstanding density and vibrancy to the relatively powerful and mouth coating flavors that possess plenty of sappy dry extract, all wrapped in a delicious, balanced and impressively lingering finish. This is a terrific Puligny villages and worth a special search to find. (Drink starting 2020)

Johnny crab — not sure how you spell that — but a lovely crab salad nonetheless.

2004 Bouchard Père et Fils Chevalier-Montrachet. VM 93+. Deep, bright aromas of pear, spring flowers and liquid stone. Penetrating and pure, with pear, citrus and stony flavors nicely framed by firm acidity. Still tight in the middle, but already conveys the precision of the vintage at its best. A real mouthful of wet stones on the very long finish.

Lobster sashimi, done 3 ways.

From my cellar: NV Krug Champagne Brut Rosé. BH 94. Medium rosé hue. A cool, restrained and highly complex nose that is not especially fruity displays a moderate yeast character along with slightly exotic aromas of mandarin orange and Asian tea, all wrapped in an enveloping array of beguiling rose petal scents. There is very good richness with a relatively firm supporting mousse that adds to the impression of richness to the superbly complex and highly textured flavors, indeed one could aptly describe this as more wine that Champagne. As such this is indeed a sumptuous Krug rosé that is difficult to resist already though it should reward extended keeping if desired. As I noted in the original 750 ml review, that while I am not always wowed by the Krug Rosé, this latest incarnation in magnum is strikingly good. (Drink starting 2020)

Roasted Blue fin tuna collar, kama-toro. This giant collar from a giant fish is one of the things that brought us back. The meat looked and felt like roasted lamb, but of course tasted more like tuna. It was very rich and solid and almost certainly the best cooked tuna I’ve ever had.

2009 Domaine Michel Niellon Chevalier-Montrachet. BH 94. Here mild reduction doesn’t materially diminish the appeal of the more elegant if ever-so-slightly less complex aromas that feature notes of stone, lemon zest, acacia blossom and spiced pear. There is superb intensity and simply gorgeous detail to the mineral-driven and impeccably well-balanced flavors and explosive finale. Still, as good as this is and it is indeed exceptional, the superior complexity of the Bâtard gives it the barest of edges in 2009. (Drink starting 2015)

Clam and the other clam.

Seared toro, uni mousse, actual uni, takuan, and gold flakes. This is incredible, partially because of the different textures: soft, mushy, smooth, crunchy.

Tempura vegetables and cold soba. First time I’ve had soba here and it was delicious.

1989 Clos Vougeot.

Chu toro sushi.

Kama toro sushi.

Seared red snapper sushi. Charred finish was amazing.

Kama toro again, slightly different way.

Some Grange from a previous night.

A5 wagyu sukiyaki.

The certificate for the beef, including cow nose print.

Here is the finished sukiyaki which was wonderfully beefy, and a touch sweet. I love sukiyaki.

Lobster miso.

Red Current Cassis Sorbetto! — made by me for @sweetmilkgelato — Currents from Avignon, blended with Creme de Cassis –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #RedCurrent #current #cassis

I just can’t get enough of this flavor and had to use it as an excuse to practice my Italian Merignue —Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted Meringue — 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 #lemon #LemonCookie #cookie #Sicily #Sorento #Limoncello #Meringue #LemonMeringuePie

Salted Caramel Peanut Gelato — House-made salted caramel and integrated Chunky Salty Peanut base mixed with Toffee Coated Peanuts and Dark Peanut Butter Cups — 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 #caramel #chocolate #peanut #SaltedCaramel #Toffee

Dandelion Dark Sorbetto — a super intense Dandelion Small Batch 70% Chocolate plus Valrhona 100% Cocoa plus Callebaut Cocoa Mass — made by me for @sweetmilkgelato — the best no milk straight chocolate I’ve yet made — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #Callebaut #chocolate #cocoa #sorbetto

Zoom!

The house dessert, Taro coconut ice cream. Not like mine!

Tonight’s wine lineup.

Overall, OOToro — while always good — showed for the third time that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the front room fare. Really great stuff — although we should have gotten the largest omakase for max variety, but even one down I was more than full (mostly because I ate so much roasted tuna).

As we often do, it was back to the Marriot parking lot for some valley-view drinking.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
Comments (0)

Posted in: Food

Tagged as: Champagne, ootoro, SGV, Sushi, walnut california, Wine

OOToro Five O

Feb25

Restaurant: OOToro [1, 2, 3, 4, 5]

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

Date: January 26, 2019

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a fifth visit — it’s now become a twice a year thing.
And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

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

A bit of the menu. We got the Shiki Omakase this time + maybe some tempura. It was enough, although I would still maybe prefer the even bigger one.

From my cellar: NV Veuve Clicquot Ponsardin Champagne Extra Brut Extra Old. 91 points. Gentle, frothy texture. Light on its feet, but possesses a wonderful balance between freshness and aged nuance. Subtle wine, no hard edges, very refined. Perhaps lacks a little intensity, and layers of flavour in the middle, but it is completely convincing in its smooth as silk style. Great wine to start start a meal.

Cod sperm with radish and ponzu. Looks like brain and has a soft squirmy texture — but tastes great.

2002 Dom Pérignon Champagne. VM 98. The 2002 Dom Pérignon speaks to opulence and intensity. Rich, layered and voluptuous in the glass, the 2002 shows off its flamboyant personality with flair. Butter, cooked apple and tropically-leaning fruits mesh together effortlessly. Interestingly, with time in the glass the 2002 gains in freshness and energy without losing its essential opulence. The elevated ripeness of the year gives the 2002 Dom Pérignon distinctly Puligny-Montrachet leaning inflections. Chef de Caves Richard Geoffroy adds that August that year was hot and very dry. Rain towards the end of the month and into early September freshened the vines and accelerated the final phase of ripening. This is yet another fabulous showing from the 2002, which continues to cement its reputation as a truly epic Dom Pérignon.

Live halibut with yuzu and wasabi. Very light but scrumptious.

2014 Maison Alex Gambal Chassagne-Montrachet. BH 89. This is also quite expressive with its aromas of resin, pear, apple and fresh citrus. There is a lovely purity to the intense and beautifully delineated middle weight flavors that possess a succulent mouth feel on the balanced finish that is also clean, dry and very solidly complex. This is more refined than usual plus it offers excellent quality for a Chassagne villages. Recommended.

Oyster and clam. Great raw shellfish duo.

Yarom and the younger chef.

2002 Domaine Henri Boillot Meursault 1er Cru Les Genevrières. Weird, not CT entry! Our best still white of the night.

Sashimi plate. Shima aji, toro and otoro. I forgot to photo it myself, so this is Arnie’s (mobile phone) picture. Fish itself was each one better than the next. The toro here is stunning.

Scallop and shellfish inside bamboo. Interesting new one.

2013 E. Guigal Condrieu La Doriane. VM 94. Vivid yellow. High-pitched aromas of fresh citrus and orchard fruits, quinine, jasmine and chalky minerals, with a smoky quality emerging with aeration. Sappy and expansive on the palate, offering Meyer lemon and poached pear flavors plus a hint of anise. Alluringly sweet and broad on the finish, which clings with excellent tenacity and lingering notes of honeysuckle and chamomile. The blend of power and vivacity here is quite deft.

Hokkaido Uni on edamame tofu. Tofu was a bit interesting, uni was fabulous. They love wasabi here.

Sine Qua Non Deux Grenouilles. Not even sure of the year. Tasted like hermitage blanc.

Live lobster sashimi. He was squirming a bit. That green stuff was okra and wasabi and was incredibly potent (and delicious).

2016 E. Guigal Côtes du Rhône Rosé. VM 90. Cheap but good. Bright orange-pink. Ripe red berry and tangerine flavors and a subtle herbal flourish on the expressive nose. In a plush yet lively style, offering bitter red currant and cherry flavors braced by a spine of juicy acidity. Clings with very good tenacity on the red-fruit-dominated finish, which is given a zesty edge by a late jolt of white pepper.

Monk fish liver and seared toro and pickles. Incredibly bite. Super rich and unctuous. Plus gold and caviar for good measure.

Mountain potato tufu with ikura and wasabi. On the milder side (except for the wasabi).

From my cellar: 2001 Domaine Anne Gros Clos Vougeot Le Grand Maupertui. 94 points. Lovely strawberry, vanilla nose; ripe cherry palate with sweet tannins, tight yet; medium finish

Uni, toro tartar, avocado and truffle. Oh, this dish how I love these. A Yamakase style dish but pure goodness.

Seared beef rolled around fresh snow crab. Unique and delicious.

Yarom with the older main chef.

Kama toro. And the crazy good fatty tuna collar. The best toro ever.

Red snapper and golden eye snapper sushi. Fabulous.

Kanpachi sushi.

Fake pinot (can’t see the year or vineyard).

Uni pasta with clams or mushrooms. Amazing tiny bite of pasta. The yellow stuff around was a kind of cured fish egg like bottarga.

Lobster shabu shabu. This delicious broth was the host for dipping…

A5 wagyu. The fat then melted into the broth.

And one could dip the cooked meat into the sesame sauce.

Seafood tempura. They really make a great mixed tempura here with lobster, eel, and more.

2008 Sine Qua Non Roussanne Jinete Bajo Vin de Paille. VM 95. Deep gold. A highly aromatic, pungent bouquet of orange marmalade, apricot nectar and yellow plum, with exotic honey and spice notes. Lush and creamy in texture, with deeply concentrated, sweet pit and tropical fruit flavors and a strong note of candied citrus. There’s surprising energy and lift to the finish, which leaves juicy peach and orange notes behind. I’d serve this as a dessert, by itself. This clocks in at 11.8% alcohol, with 240 g/l of residual sugar.

Poached sweet white miamoto pear with condensed milk.

I also brought gelato I made:

Another new flavor — Orange Cinnamon Gelato — I steeped the milk with blood orange rind, vanilla, cinnamon, and nutmeg! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #orange #cinnamon #vanilla #nutmeg

Riffing on a theme — Raspberry Passionfruit Amaro Sorbetto! — the Amaro and Passionfruit offsets the cloying sweetness of the Raspberry nicely — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #raspberry #passionfruit #amaro #cocktail #sorbet #sorbetto

Overall, OOToro — while always good — showed for the third time that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the front room fare. Really great stuff — although we should have gotten the largest omakase for max variety, but even one down I was more than full. I was tired tonight and skipped the post dinner parking lot antics.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Gelato, hedonists, ootoro, SGV, Sushi, walnut california

Valley High

Jun08

Restaurant: OOToro [1, 2, 3, 4]

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

Date: May 5, 2018

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant last year and it was such a fun time that we had to return again for a fourth visit.
And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

The menu.

For the second time we have the private room which is really the only way to go at oo-toro!

Ron brought: 2006 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 97.5. The 2006 Comtes de Champagne is striking, especially in the way it brings together elements of ripeness and freshness in a hypothetical blend of the 2002 and 2004. Smooth and creamy on the palate, the 2006 is all about texture. There is a real feeling of density and weight in the 2006, qualities I expect to see grow with time in the bottle. All the elements fall into place effortlessly. The 2006 has been nothing short of magnificent both times I have tasted it. Comtes de Champagne remains the single best value (in relative terms) in tête de cuvée Champagne. I suggest buying a case and following it over the next 20-30 years, which is exactly what I intend to do. There is little doubt the 2006 Comtes de Champagne is a magical Champagne in the making.

agavin: this wine is sick good, I just ordered another 12-pack.

From my cellar: 2004 Pol Roger Champagne Brut Rosé. VM 93. Light, bright orange. Intense, spice-accented aromas of candied orange, redcurrant and fresh flowers, with sneaky mineral and leesy notes. Supple and expansive, offering vibrant citrus fruit and red berry flavors with complicating notes of cinnamon and pear skin. Finishes silky and long, with resonating spiciness and excellent clarity.

Edamame.

Akayagara (red cornetfish), which is generally considered distinct from needlefish like sayori

Akayagara sashimi. Nice and light and delectable.

Various sashimi. The Santa Barbara spot prawn was so fresh the head was still squirming! There was oyster, clam, and scallop as well.

White fish flight. Right to left: Golden eye snapper, red snapper, sea bass, and halibut.

2010 Kapcsándy Family Winery Grand Vin Rosé State Lane Vineyard. VM 90. The 2010 Grand Vin Rose is all about texture. A refined, expressive wine, the 2010 stands out for its depth and pure volume. Tobacco, licorice, crushed flowers and spices are some of the many notes that flesh out on the inviting finish. The 2010 is 70% Cabernet Sauvignon and 30% Merlot.

Right to left: Shima aji, yellowtail, and kanpachi (wild yellowtail).

Yarom and the waitress.

Showing off the the tuna collar!

1998 Jean Boillot & Fils Meursault 1er Cru Les Genevrières. VM 89-92. Pungent, bright aromas of lime, apple, nut skin and minerals. Spicy and penetrating; more withdrawn than, and not as rich as, the Clos de la Mouchere and Pucelles but still offers terrific sweetness and fat for the cru. Solidly structured and quite fine.

agavin: a little tired maybe

From my cellar: 1995 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. 93 points. excellent.

Toro flight! Right to left: blue fin sushi, chu toro, o-toro. All melt in your mouth.

And the crazy good kami-toro (collar). The best toro ever.

2014 Domaine Dublère Chablis Grand Cru Bougros. BH 90-93. This too possesses ample Chablis character with its array of green fruit, tidal pool, citrus and wet stone notes. There is more size, weight and power to the big-bodied flavors that deliver excellent depth and length on the saline-inflected finale. This delicious effort is muscular but stops short of actually being rustic.

Scallops.

2007 Louis Latour Corton-Charlemagne. BH 93. A toasty, expressive and highly complex nose of pain grillé, green fruit and dried rose petal leads to rich, full, well-muscled and impressively intense full-bodied flavors that possess plenty of dry extract that really coats the mouth on the long and serious finish. This is very Corton-Charlemagne in character and one that should reward mid-term cellaring.

Fried monk fish.

1994 Zind-Humbrecht Pinot Gris Clos Windsbuhl Vendange Tardive. 94 points. Excellent VT. Some bottle variation so far, depending on the bottle I would rate this anywhere from 89-94 out of the 4 tried so far, with 93 being a fair mean. Rich gold color, not too sweet, lots of lychee and nectarine on both nose and palate. Weaker bottles have a short finish, but better bottles have full finish. Popular even with those who aren’t familiar with Alsatian VT wines.

Yamakase-style mashup of toro, avocado, uni, and black truffle.

Foie gras and more on a spoon. Rich and delicious.

Fake pinot.

Doesn’t go with sushi.

A5 wagyu from Japan as sushi — amazing too.

The individual cow’s pedigree.

Spot prawn heads (from the sashimi) come back as both prawn miso soup.

And fried prawn head.

This was the last savory course in the medium sized omakase but some of us kept on ordering.

Seafood tempura. They really make a great mixed tempura here with lobster, eel, and more.

Seared toro. Yummy hot fat.

A second — pricey but amazing — wave of all four toro sushis.

2003 Sine Qua Non Chardonnay Mr. K The Noble Man. VM 95-96. Medium gold. Knockout nose offers pure botrytis aromas oforange oil, apricot, clove, marzipan, chocolate and mocha. Extraordinarily thick and honeyed but with bracing acids leavening the flavors of marzipan, coconut, brown sugar andorange rind. Higher-toned than the gewurztraminer, with a spirity suggestion of Gran Marnier. Krankl was about to bottle this. I have rarely tasted such thoroughly botrytized chardonnay. This was picked in three passes in late November. Check out these numbers: 321 grams per liter of sugar, 10.25 grams of acidity, and 10.1% alcohol.

Matcha green tea tiramisu. Nice texture.

Sweet Milk Gelato made by me.

The white one is Almond Ricotta Gelato – pure ricotta base with sliced almonds. Beneath that is Pistachio with pistachios from Bronte Sicily.

The chef came over at the end and tried some of our wines.

Ron also had an open bottle of 1931 Bodegas Toro Albala Don PX Convento Selección — keeps forever and is always amazing.

Overall, OOToro — while always good — showed for the second time that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the previous fare. Really great stuff — although we should have gotten the larger omakase as we were “corralled” into a smaller one and then ended up adding more stuff. The larger one (which I think we had the previous time) would have been more interesting.

After dinner we retreated up the hill to the Courtyard Marriot to drink above the valley. It was a balmy night and this was great fun reminding me of high school.

On the way we grabbed some pastries and salted caramel coffee’s at 85 degrees!

It’s great fun up here, but that drive! It was so far that most of the party slept at the Marriot and turned it into a bunch of meals, massages, and other decadences. I drove home to my lovely wife.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Gelato, hedonists, Japanese cuisine, ootoro, SGV, Sushi, toro, walnut california, Wine

Why Walnut? — OOToro

Dec18

Restaurant: OOToro [1, 2, 3]

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

Date: November 11, 2017

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant last year and it was such a fun time that we had to return again for a third visit.
And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

T	T
T	T

The menu.

This time we had the private room.

Which even has its own sushi chef!

From my cellar: 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.

Cod sperm sacks in ponzu with spicy daikon. Looks like brain, has a slimy texture, and you slurp it all down in one go. Pretty awesome actually — even if it tasted mostly of ponzu.

Ginger.

Right to left (as most descriptions will be): Kawahagi with seaweed salt. On the left the same fish with yuzu juice and Himalayan salt. Very mild and light.

From my cellar: 2014 Domaine Sylvain Pataille Bourgogne Blanc Chardonnay Rose. This lovely and floral wine is made from a different clone of the Chardonnay grape called “Chardonnay Rose.” Very unusual and delicious.

Amuses. Right to left. Seared abalone, sea snail, potato salad with tobiko, and persimmon and butter layer cake. All very good for what they are.

Sashimi (photo wasn’t mine which is why it’s blurry). Front to back: Shima Aji, chu toro, o toro. Delicious cuts of fish and really nice house ground wasabi.

2014 La Chablisienne Chablis 1er Cru Mont de Milieu. BH 93. This is notably ripe though the nose stops just short of expressing exotic fruit aromas and I particularly like the plethora of Chablis characters present on the pear and citrus scents. There is excellent richness, volume and density to the full-bodied flavors that possess plenty of minerality on the powerful lemon-inflected finale that is both persistent and quite dry. Very fine quality here.

Live lobster sashimi. It was still wiggling.

There was a bit of pepper on there too and some yuzu or lime.

From my cellar: 1994 R. López de Heredia Rioja Blanco Gran Reserva Viña Tondonia. 95 points. Aromas of nuts, hay, wood and minerals. Smooth texture. Deep, intense and concentrated.

Steamed abalone with sake. Very soft and tender for abalone. Briney but nice.

Kumamoto oysters with two types of caviar and with daikon. Lovely little oysters.

On the left, golden eye snapper sushi and on the right red snapper sushi. Citrus zing.

Yarom posing with the main chef.

Ruby snapper seared. An awesome piece of fish!

2013 Sine Qua Non …And An Eight Track. 92 points. Very nice hefty rose.Seared o toro with takuan. Underneath the fish is a bit of crunchy pickled daikon. Really great interplay of different textures, flavors, and temperature.

Toro with foie gras and mountain potatoes and leeks! Now that is a lot of goodness.

Uni and toro with avocado and…

Shaved black truffle!

Hokkaido hairy crab legs and guts. I love kani miso (crab guts).

Arnie brought: 2009 Sea Smoke Pinot Noir Ten. VM 89. One of the Sea Smoke flagships, the 2009 Pinot Noir Ten impresses for its depth and sheer power. Layers of flavor flow through to the huge, dramatic finish in a full-bodied, intense Pinot. Once the intensity of the fruit fades, there is not much development in the glass, which results in an overall impression of one dimensionality. The Ten is one of Sea Smoke’s flagships. It is made from all ten Pinot clones planted on the property. While a solid effort, I expected more from this offering, which also happens to be the wine through which I discovered Sea Smoke years ago.

agavin: I actually liked this as new world pinots go.

Sliced A5 wagyu for the next dish.

The chef presents the documents.

Wagyu/lobster shabu shabu! You dip the wagyu into here to cook it (delicious) and

Then dip in the sauces. As a bonus the broth becomes incredibly delicious with the beef fat.

Arnie brought: 2011 Aubert Pinot Noir CIX Estate Vineyard. VM 91. The 2011 Pinot Noir CIX Vineyard is gorgeous. Dark red cherries, flowers, mint and licorice all come together nicely. A pointed, beautifully articulated wine, the 2011 impresses for its focus, length and nuance. Like its Chardonnay sibling, the CIX Pinot lacks a little of mid-palate stuffing that will likely come with further vine age. Today, the CIX is a bit tight, but I imagine it will always remain energetic and vibrant in style.

Lobster and seafood tempura. First rate tempura.

Blue fin tuna sushi.

Chu toro sushi.

O Toro sushi. All 3 amazing.

Purple yam (ume) dessert with edamame (soy bean) sauce. Sounds weird. Colors are odd, but it was surprisingly delicious for a Japanese dessert!

Overall, OOToro — while always good — really upped its game tonight. This was by far the best meal we have had here and much more subtle and sophisticated than some of the previous fare. Really great stuff.

But that drive! It was so far that most of the party booked a nearby Marriot and turned it into a bunch of meals, massages, and other decadences. I drove home to my lovely wife.

To sober up we went to a cafe nearby, as the 85 degrees was closed 🙁

Got some delicious warm cookies.

And lemon pound cake.

And an iced latte.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
Comments (3)

Posted in: Food

Tagged as: hedonists, Japanese cuisine, ootoro, Sushi, Wine

Collar the Market — OOToro

Nov14

Restaurant: OOToro [1, 2]

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

Date: November 12, 2016

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in July and after having seen this crazy tuna collar we decided to return.

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

The menu.

Ron brought: NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this cuvée, but with no lack of vivacity.

Marinated Japanese seaweed with mountain potato. For those not put off by the slimy texture (didn’t bother me) this had a wonderful vinegar/dashi tone.

Live spiny lobster sashimi. He was still wiggling as we ate his tail. Of course, this being Ootoro, they can’t resist putting some yuzu kosho on the side.

Yarom brought: 2004 Domaine William Fèvre Chablis Grand Cru Les Clos. BH 95. Stylistically, this closely resembles the Valmur with its ultra elegant and pure aromas featuring white flowers, oyster shell and subtle spice notes that perfectly complement the round, powerful, rich and full-bodied flavors that coating the mouth and culminate in a saliva-inducing, incredibly intense finish that reminded me more than a little of a great Corton-Charlemagne. This just oozes minerality and the texture is minerally to the point of this resembling a block of stone. A great Les Clos.

Rice, toro, foie gras, caviar, shiso, and gold. Beneath it was something crunchy too, maybe a pickle.

Goldeneye and red snapper and a third nigiri with wasabi.

From my cellar: 2006 Domaine Leflaive Puligny-Montrachet 1er Cru Les Combettes. VM 92. Medium bright yellow. Sexy aromas of yellow peach and hazelnut. Superripe and sweet, with flavors of apricot, peach and buttery pastry. Not particularly complex but thick and approachable. Finishes with a distinctly sweet quality.

agavin: maybe a touch advanced. Typical of 2006.

Chu toro on the right, otoro on the left. We mostly liked the chu toro slightly bette of this delectable duo. It was softer, while the otoro had more fat and more chew.

Parfait of sesame tofu and uni.

Danny brought: 2013 Sine Qua Non Résisté. VM 92. A rich, voluptuous white, the 2013 White Wine Résisté is built on pure texture. Honey, apricot pit, succulent peaches and mint all race from the glass. The high acidity of the Petite Manseng adds a kick of brightness on the finish. The blend is 45% Roussanne, 26% Chardonnay, 14% Petite Manseng, 10% Viognier and 5% Marsanne; 40% from Eleven Confessions, 29% Cumulus and 31% Bien Nacido.

Persimmon and truffle in some kind of mayo sauce.

Boiled meat (indeterminate) on daikon. Like a snippet of one of those traditional Japanese stews.

Ron brought: 2015 Vignobles du Soleil Costières-de-Nîmes Saveurs du Temps. Very nice, lots of acid. Great pairing.

Oyster and scallop/clam.

Either some kind of scallop or orange clam.

Oyster with uni and ikura.

On the right, Mackerel, on the left needle fish.

Flaming sea snail. Chopped up charred bits of this “creature.”

Awesome salmon.

Arnie brought: 2009 Marcassin Pinot Noir Marcassin Vineyard. VM 92. The 2009 Pinot Noir Marcassin Vineyard is quite pretty and lifted in the glass. Expressive and floral, the 2009 possesses gorgeous fruit and lovely mid-palate pliancy. Here the Pinot tannin carries the fruit much more gracefully than in the Chardonnay. Sweet floral and spice notes reappear on the finish, adding lift. The 2009 is intense, but not at all heavy.

Roasted Blue fin tuna collar, kama-toro. This giant collar from a giant fish is one of the things that brought us back. The meat looked and felt like roasted lamb, but of course tasted more like tuna. It was very rich and solid and almost certainly the best cooked tuna I’ve ever had.

Dr D brought: 2002 Domaine Jacques Prieur Corton-Bressandes. VM 90+. Good deep red. Crushed blackcurrant, black cherry, smoke and cured tobacco on the nose. Broad and rich, with a restrained sweetness. Notes of dark berries, sassafras and mint. Began with an almost medicinal austerity but grew sweeter in the glass. A big, rich, very ripe, soil-inflected wine that should repay six or seven years of patience.

Toro tartar with avocado, truffles, and uni. Uh, yum! Nice crunch too from the pickles.

Sashimi plate.

Kanpachi amberjack nigiri.

Seared toro on shiso. Charred and great — but I prefer the raw versions.

Yarom brought: 1981 Penfolds Grange. Parker 97. The 1981 stood out as slightly superior. Winemaker John Duval always felt this was a tannic style of Grange, but the wine has shed its tannins, and this is one of the few vintages where the percentage of Cabernet Sauvignon was above 10%. Sweet notes of creme de cassis, cedarwood, charcoal, and barbecue spices are followed by a full-bodied, opulent wine displaying heady amounts of alcohol, glycerin, and density in its full-bodied, skyscraper-like texture. I was drinking this wine with great pleasure in the mid-nineties, yet here it is nearly 15 years later, and the wine does not appear to have budged much from its evolutionary state. This is a testament to how remarkably well these wines hold up, and age at such a glacial pace.

agavin: the peculiar thing about this wine is that Yarom had it in his fridge (rabbited) for 2+ weeks and it was still drinkable. Only Grange would survive like that. It wasn’t fabulous (anymore), but it was pretty good.

Fried squid. Japanese calamari.

Shrimp springrolls. These were awesome. We reordered. Super hot, light and crispy.

Ron brought: 95 Figeac. Parker 92. Tasted at the Château Figeac vertical at the property from one of the last remaining imperials, one could argue that the six-liter format would have benefit the 1995 Figeac. Even so, that should not take anything away from this, the best vintage of that decade. Firstly, one notices that it is deeper in color than the underwhelming 1996. Then you fall into the aromatics, a beguiling concoction of blackcurrant pastilles, melted tar and tobacco all beautifully preserved after two decades. What differentiates it from the succeeding vintages is that here there is the fruit to back it up. The palate is fresh and quite dense in the mouth. The acidity is perfectly matched to the fruit, lively with a touch of piquancy on the ebullient, red cherry and wild strawberry finish that still has a bit of glycerin. The 1995 is the best vintage between 1990 and 2001, and represents a worthy wine to celebrate Thierry Manoncourt’s 50th vintage.

Seated Wagyu A5 nigiri. Tasty, although i prefer the raw toro. Not as tender as I would have expected.

The chef shows us the cow’s pedigree.

Tamago. With some seafood in it and a bit of plum sauce.

Mushroom miso soup.

Wagyu fried rice. Bits of squash, marcona almonds, etc. Pretty awesome and very filling. It totally stuffed me up.

Lobster and vegetable tempura.

Yuzu sorbet and cheesecake. A very mild sorbet with a slightly icy texture.

My yuzu sorbet is way better. It’s pictured here, but not eaten tonight at ootoro (but you will be able to get it at Ramen Roll if you are lucky). I make it with a lot more yuzu and it is punchier. The caramel offsets the sour fruit. Plus I go for a proper Italian Sorbetto creamy texture :-).
The wine lineup. All enjoyable.

Overall, OOToro is an interesting place. It’s far. Very far. And the food adheres to a certain over-the-top super-rich-ingredient version of sushi. Plus they “distract” with LOTS of yuzu pepper and wasabi and general richness. Still, it was (in a rich way) very enjoyable — if a touch pricey. Our second visit was a bit cheaper and probably better than our first. I’d really like to try the preorder $250 omakase. It might be epic. Or more of the same.

But that drive! It was so far that most of the party booked a nearby Marriot and turned it into a bunch of meals, massages, and other decadences. I drove home to my lovely wife.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
Comments (1)

Posted in: Food

Tagged as: hedonists, ootoro, Sushi, toro, Wine

Cheeks & Things – OOToro

Aug01

Restaurant: OOToro [1, 2]

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

Date: July 16, 2016

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant.

The slick looking and crowded location is in the heart of the affluent Chinese American San Gabriel Valley. But yes, it’s Japan, if perhaps catering to Chinese taste.

The menu.

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.

Salmon with melon. A light starter.

Halibut sashimi with wasabi. Salty and with no small kick, this was a refreshing kick off.

NV Krug Champagne Brut Grande Cuvée. VM 94. The NV Grande Cuvée is absolutely stellar. This is one of the very best Grande Cuvées I can remember tasting. The flavors are bright, focused and beautifully delineated throughout, all of which make me think the wine will age well for many, many years. Lemon peel, white flowers, crisp pears, smoke and crushed rocks race across the palate in a vibrant, tense Champagne that epitomizes finesse. This release is based on the 2005 vintage and was disgorged in winter 2012/2013. The blend is: 44% Pinot Noir, 37% Chardonnay and 19% Meunier.

Live Santa Barbara spot prawn and oyster with yuzu sorbet.

Goldeneye and red snapper nigiri with wasabi.

Rice, toro, foie gras, caviar, shiso, and gold. Beneath it was something crunchy too, maybe a pickle.

2012 La Chablisienne Chablis Grand Cru Grenouilles. 88 points.

Three sashimi. Front to back: shipjack, chu toro, and o toro. On the left was dried persimmon and butter. The toro was amazing.

Ruby snapper nigiri with yuzu pepper. This kicks off what is to be a lot of yuzu pepper. I kick the stuff, but it does overwhelm the fish.

2009 Bouchard Père et Fils Corton-Charlemagne. VM 95+. Pale yellow. Tight, slightly metallic nose hints at lemon, lime, green tea, creme brulee and vanillin oak. Very ripe but firm on entry, with penetrating stone fruit and lemon-lime flavors. Then explosive on the back half, with a rising, compellingly tactile and sweet finish that suggests a great future. These vines were picked very late, noted winemaker Prost, who added that he used a higher percentage of new oak for this cuvee (18%) than for any of his other whites in ’09.

Uni sashimi. With and without sea salt. Great uni.

Squid with black cod caviar. My least favorite dish. Very fishy finish.

2007 Domaine / Maison Vincent Girardin Corton-Charlemagne. BH 92-95. A highly complex lemon and orange peel, white flower and green apple nose introduces substantially bigger and richer if less refined broad-shouldered flavors that are quite dense and I like the mouth feel before the flavors slide away into a notably dry, intense, extended and punchy finish. This is a big wine with plenty of extract that really stains the palate.

Kama toro. The fattiest cut of the tuna, from the collar. Amazing. Like butter!

2002 Jean Boillot & Fils Puligny-Montrachet 1er Cru Clos de la Mouchère. VM 94+. Lemon, lime, spring flowers, nut oil and minerals on the vibrant nose. Dense and sweet, with penetrating flavors of peach, spice and minerals lifted by a captivating floral character. Broad, classy and extremely long on the back end. Already showing terrific personality, but this will be even better for five to seven years of cellaring.

King Salmon with wasabi. Great salmon.

From my cellar: 2002 Maison Leroy Saint-Aubin 1er Cru Le Charmois. 94 points. Great stuff. Still fairly reductive.

King crab leg with uni sauce. Very soft and sweet meat. Quite delectable.

2007 Williams Selyem Pinot Noir Flax Vineyard. VM 93+. Inky ruby. Deep, youthfully brooding cherry and dark berry skin scents are complicated by anise and black tea. Very rich, with fleshy blackberry and kirsch flavors, a chewy texture and slow-building tannins. The tannins gain power on the finish, which strongly echoes the cherry and licorice notes. No way I’d touch this one for at least another five years.

agavin: a touch of cork on the finish.

Seared o toro. Shiso, yuzu pepper, and crunchy pickles underneath. Pretty scrumptious. The crunch was new to me, but worked, even if it felt like a Chinese nod as they are into textural variations.

2006 Jonata Winery Pinot Noir La Poesía de Jonata. VM 88. Medium red. Spicy cranberry and redcurrant on the sharply focused nose, with gentle underbrush and dusty floral qualities adding complexity. A dry, firm midweight, showing subtle red fruit character and no excess fat or sweetness. This distinctly understated pinot finishes with lingering floral pastille and strawberry flavors and soft, lightly chewy tannins.

A5 Japanese Wagyu beef with some tempura vegetables.

Black pepper sauce.

2010 Aubert Chardonnay Sonoma Coast. agavin 86. All flabby and no acid.

The shrimp heads return as miso soup.

Or fried head.

2009 Marcassin Pinot Noir Three Sisters Vineyard. web 94. Color is light ruby red. Much more restrained than the estate. Very pretty nose of cherries, strawberries, clove and baking spices. A savory note pops up as well. Palate is smooth and refined with solid acid and body. Nice slippery finish lingers and tapers beautifully. Lovely wine.

Albacore nigiri. Lots of garlic!

Seared salmon belly with yuzu pepper.

1991 Beringer Vineyards Cabernet Sauvignon Chabot Vineyard. 92 points. From the yummy days before everything in California became too extracted for its own good.

Kobe beef sushi with black pepper sauce and yuzu pepper. Again, like I concluded on other occasions, the line between wagyu and toro can be a thin one.

2005 Araujo Estate Syrah Eisele Vineyard. VM 92. Good deep ruby-red color. Wild, nuanced nose offers black raspberry, mocha, violet, graphite, minerals and bacon fat, with a captivating suggestion of Asian spices. Lush, sweet and superconcentrated, with a creaminess of texture giving the wine an added measure of refinement. There’s just enough energy here to maintain freshness, not to mention the undercurrent of minerality that runs through all of the Araujo reds. Finishes broad, rich and chocolatey, with substantial tannins.

Lobster and vegetable tempura.

2006 Oremus Tokaji Aszú 5 Puttonyos. VM 90. Full, bright orange-copper color. Aromas of orange peel, toffee, maple syrup and sweet butter, plus some high-toned oak; no shortage of fruit here. Quite concentrated and dense with extract, showing a slightly bitter orange peel edge and steely acidity to the layered flavors of dried apricot, pineapple, anise and botanical herbs. Finishes long, ripe and tactile, with lingering notes of peach nectar and game. There’s something cool here that contributes energy to this wine.

agavin: like apricot juice. Really nice.