Location: 11656 San Vicente Blvd, Los Angeles, CA 90049. (310) 207-8636
Date: March 9, 2010 and February 12, 2011
Cuisine: Japanese / Sushi
Rating: 9/10 creative “new style” sushi
Takao is my local outlet for high-end “new style sushi.” While my last sushi review, Sushi Sushi, is an example of a fairly traditional sushi bar Takao is more based on the model created by pioneer Nobu Matsuhisa at his eponymous restaurant (REVIEW HERE). In fact, Takao himself worked with Nubu at said restaurant in the early 90s. But he spun out in 1995 and started his own place, Takao. This however is no total “neo new style” joint like Sushi House Unico, but instead, like the late Hump (REVIEW HERE), marries Nobu-style sushi with a more traditional Japanese restaurant format. In fact, in homage to that tradition, Takao looks more like an old-school Japanese restaurant, and its menu includes the various set dinners like chicken teriyaki etc. Nevertheless, this is some really good stuff if you take advantage of what they have to offer. One of the nice things about this place is that you can take people who just aren’t that into sushi. Takao is also the biggest beneficiary (in our family) of the Hump’s death, as we used to split our family Japanese outings between Takao and the Hump — now Takao gets them all.
Storefront in Brentwood, conveniently located for us westsiders.
Big Menu! Click parts to embiggen.
I’m going to review a bunch of different takes on eating here, derived from two actual meals and several people. One option, for the more timid, but also an excellent deal, is to get the “set dinners.” They come with soup, salad, appetizer, entree, and dessert. This is the salad. If you ask you can get sunomono or possibly some other optons instead.
If you are an advanced eater you might find these next 8 or so pics boring, keep going, the good stuff is below!
Miso soup. I think if you ask they have a couple different types. This is the basic scallion and tofu.
Vegetable tempura. Again, there are some typical options in the set meal.
This is a basic “sushi dinner” plate. There are lots of other options like miso glazed cod or terriyaki salmon. You can ask for more or less whatever sushi you want (but perhaps not a whole plate of Uni and Toro). In the center, Ikura (salmon egg), cut tuna roll.
In the front, left to right. Halibut, albacore belly, Tamago (sweet egg omelet).
In the back, left to right. Maguro (Tuna), salmon.
In the back after the salmon, hamachi (yellowtail) and regular albacore.
Vanilla and mango mochi is one of the many dessert options.
This next “meal” is a custom high end meal with a sashimi/sushi focus.
House cold sake. Masumi “Okuden-Kanzukuri” Nagano prefecture.
Tai (red snapper), with garlic, salt, red peppercorn, onions, olive oil. A very bright flavor, and the peppercorns, not spicy at all, add a nice textural component.
Toro tartar and caviar. Chopped tuna Toro, onions and wasabi mixed with light soy sauce topped with caviar. The classic found at Matsuhisa (you can even see it in my last meal there). It’s still good, a big blog of succulent Toro!
Kampachi (young yellowtail), jalepeno, cilantro, and ponzu. Another Nubu classic, but for a reason.
Main lobster tempura (1/2). Takao has a lot of interesting tempuras. Uni (my second favorite), sardine, crab, unusual seafood pancake with shiso, and more. This is a decadent favorite of mine, and in a half portion is pretty reasonable.
Japanese scallop sushi. With yuzu and salt on the left, and with shiso on the right. I LOVE good scallop. I couldn’t decide which was was better. The yuzu/salt has a gorgeous tang, bringing out the delicate flavor and texture of the scallop. The shiso also pairs wonderfully, although it’s flavor dominates to a larger degree.
Aji, Spanish mackerel. Very solid mackerel in the traditional preparation. Soft, with only a hint of fishiness.
Blue fin tuna, special soy sauce. Straight up tuna at its best.
Taco (octopus) with shiso on the left, and sweet soy and wasabi on the right. Again, tough to choose, but I think perhaps I prefer the shiso by a small margin.
Chu-toro with sweet sauce. Pretty melt in your mouth.
Sweet shrimp, as sushi and with the head fried. The shrimp itself is sweet and soft, sort of the essence of fresh crustacean. The head (you do eat it, the whole thing), is crunchy, fried, sweet. Very tasty too, but watch out not to get stabbed by the legs as you munch it down.
Uni (sea urchin) with sweet sauce on the left, and yuzu on the right. Some top Santa Barbara Uni. The sweet one is good, but I think I prefer the yuzu as it shows off the uni itself to perfection.
Unagi (fresh water eel). Typical version of the BBQ eel, and good. Not quite as good as the eel at Sushi Sushi (HERE).
Tamago. Solid, with a nice sweetness, but the texture is just a tiny bit heavy, and feels less “handmade” than the superlative Sushi Sushi version.
This next meal represents the $90 Omakase, allowing the chefs to put together a full meal. They do an excellent job of this, and you can customize it fully. It’s actually considerably cheaper to do an Omakase then to assemble a big custom sushi meal like above.
White burgundy is always a good choice with sushi.
91-92 points. “Similar to prior notes, though this time the oak is joined by a noticeably sweet perfume on both nose and palate, particularly immediately on opening. A hint of nuttiness comes as the wine evolves the glass. I really enjoy this style, and most of the wines I’ve had from Girardin.”
Wine in the glass.
Halibut carpaccio. Thinly sliced halibut sashimi with salt, black pepper, chives, garlic, and pink peppercorn topped with yuzu and olive oil. Very nice and light, emphasizing the flavors of the condiments and the texture of the fish.
Toro sashimi, black truffles, sweet sauce, wasabi. How can you go wrong with this?
Tai (red snapper), sea salt. The lemon and salt dominate, but I find myself very much enjoying that as they don’t overwhelm the very subtle fish.
New style salmon sashimi with truffle. Thinly sliced sashimi with truffles, chives and ginger topped with hot olive oil. This is much richer, and the pairing of the warm oil always throws me a bit, but it does taste good.
Santa barbara prawn, ponzu. Emphasizes the sweet meatiness of the prawn, as the sauce is fairly light and citrusy.
Miso glazed snapper. Scallop dynamite. The fish is pretty close to the Nobu classic cod. It’s fine, but not really my thing, and the cod might be better. The dynamite, with it’s mix of flying fish roe, scallops, and whatever eggy rich thing dynamite actually is — is quite wonderful. I love to suck on the marinated ginger shoot at the end too.
Fish tempura. One of the above mentioned “interesting” tempuras. Not unlike something one might get in Spain. They fry a lot of small fish there. I guess the Portugese did too, as they brought Tempura to Japan.
The Omakase comes with some sushi. If I’m at the bar I will steer it more interesting, but I wasn’t. Left to right. Blue fin toro, yellow tail, Spanish mackerel, ika (squid), sardines (?). All are good examples of type.
The Omakase also includes miso soup (of your choice — there are mushroom and clam versions) and desert. I didn’t picture them however.
The chefs at work. Takao himself on the left.
Overall, Takao is a great place. It’s perhaps 90-95% as good as Matsuhisa or the late Hump which it resembles. And it’s cheaper and much more approachable. We go here more often. There is/was a “mise au point” (sharp) quality to the above places that isn’t totally honed here — but it’s still fantastic — and bear in mind that I’m a pretty damn snobby and experienced sushi eater. Been doing so (a lot) since 1978 plus over 20 trips to Japan and many Japanese friends. There is certainly better straight sushi in LA, but I still go here more often because there is an enormous variety of very well made food, and they are extraordinarily friendly and welcoming. Our two year-old has even eaten here!