Restaurant: Sushi Miyagi [ 1, 2, 3, 4, 5 ]
Location: 150 S Barrington Ave, Los Angeles, CA 90049. (323) 382-5635
Date: October 17, 2024
Cuisine: Japanese Sushi
Rating: Top Shelf Omakase Sushi
It is with great sadness that we visited Miyagi for the last time. Real estate issues have tragically led to their closure :-(.
So of course we had to bring some great white burgs, Raveneau in particular.
The 1995 Chablis Grand Cru from Domaine François Raveneau showcases the epitome of elegance and complexity. Hailing from the esteemed Chablis region in Burgundy, this wine presents a vibrant acidity balanced by rich notes of ripe citrus and flint. Its minerality reflects the unique terroir, making it a perfect companion for fresh oysters or a classic sole meunière, enhancing the dining experience with its bright yet profound character.
Amuses.
Oyster (Baja) Caviar: A delicate treat that bursts with the essence of the sea. The glistening pearls, glinting like jewels, offer a briny, umami-rich explosion that dances on the palate, while their silky texture provides a luxurious mouthfeel. Each bite is an invitation to savor the ocean’s bounty, enhanced by a whisper of minerality and a hint of grassy freshness that lingers long after the last morsel.
Monkfish liver with jelly. Monkfish liver is an exquisite delicacy, smooth and rich, paired with a delicate jelly that enhances its natural umami. The luxurious creaminess of the liver contrasts beautifully with the subtle sweetness of the jelly, creating a harmonious balance that lingers on the palate. The dish presents itself in a stunning array of colors, inviting you to indulge in its velvety texture and complex flavors, while the gentle aroma hints at the ocean’s depth, making each bite a memorable experience.
Green Eye Fish (salt fried). This dish is a delightful revelation, with the crispy skin giving way to tender, flaky flesh that is both savory and subtly sweet. The golden-brown exterior crackles with each bite, releasing a fragrant aroma of sea salt and a hint of umami, while the fish’s natural juices create a harmonious balance that dances on the palate.
Boiled shirako (cod sperm) with ponzu. My favorite prep of this. The delicate, creamy texture of the shirako contrasts beautifully with the bright, citrusy notes of the ponzu, creating a harmonious balance that dances on the palate. Each bite offers a rich umami depth, enhanced by the subtle aroma of the ocean, making it a truly captivating experience.
The 2005 Chablis Grand Cru Vaudésir from Domaine François Raveneau showcases the exquisite terroir of the Chablis region in France. This renowned white wine offers a complex palate with notes of ripe citrus, flint, and subtle oak, balanced beautifully by its vibrant acidity. Pair it with fresh oysters or a delicate sole meunière to enhance its mineral character.
With its elegant structure and depth, this vintage exemplifies the classic Chablis style, where the purity of Chardonnay is highlighted through meticulous winemaking. The wine’s lingering finish and nuanced flavors make it a perfect companion for rich, creamy dishes, such as lobster with drawn butter.
Amadai snapper. Crab and onion sauce. Oil bathed to cook. The sauce was incredible. The amadai snapper, with its delicate, flaky flesh, presents a stunning contrast to the rich, umami-laden crab and onion sauce, which envelops each bite in a velvety embrace. As you savor this dish, the subtle sweetness of the snapper mingles with the savory depths of the sauce, creating a harmonious balance that lingers tantalizingly on the palate.
Pike Mackerel – A stunning specimen showcasing its iridescent skin and delicate, flaky flesh. The dish offers a lean yet rich flavor, with subtle hints of the sea that linger on the palate. The exquisite texture, complemented by a lightly charred exterior, creates a delightful contrast to its moist interior, while the aroma is reminiscent of a fresh ocean breeze, further enhancing the overall experience.
Snow crab from Hokkaido. Kani miso. The delicate sweetness of the snow crab is beautifully complemented by the rich, umami-packed kani miso, which adds a luxurious creaminess to each bite. The vibrant, glistening white flesh contrasts with the deep, earthy tones of the miso, creating a visually stunning presentation that entices the palate. As you savor this exquisite dish, the subtle brininess of the ocean lingers, evoking the pristine waters of Hokkaido, while the tender texture of the crab melts effortlessly in your mouth.
The chef’s work box.
The 2011 Chablis Grand Cru Valmur from Domaine François Raveneau is a quintessential expression of its terroir, showcasing the elegance and minerality synonymous with this prestigious region. With bright acidity and layered complexity, it reveals notes of green apple, citrus zest, and a saline finish, making it a perfect companion to oysters or a delicate white fish dish.
This wine’s vibrant character is enhanced by its age, allowing for subtle hints of honey and flint to emerge, harmonizing beautifully with the fresh fruit profile. Ideal for a special occasion, it pairs exquisitely with rich seafood or creamy cheeses, elevating the overall dining experience.
The 2015 Chablis Grand Cru Vaudésir from Domaine William Fèvre showcases the elegance of the Chablis region. With its mineral-driven profile, this Chardonnay offers notes of ripe pear, citrus zest, and a distinct flintiness that speaks to the terroir. Perfectly paired with delicate seafood dishes like oysters or grilled sole, it elevates the dining experience with its crisp acidity and long, lingering finish.
From the renowned vineyards of Chablis, this vintage exemplifies the balance between richness and freshness, making it a stunning choice for those who appreciate the finer nuances of Burgundy wines. The complexity and depth in flavor make it a delightful companion for creamy sauces or a classic coq au vin.
Triggerfish. Monkfish liver.
Japanese Scallop: Slightly bitter from skin. Delicious. The scallop’s delicate, translucent flesh glistens with a pearlescent sheen, inviting you to savor its sweet oceanic essence. Each bite reveals a harmonious balance of briny notes and subtle sweetness, enhanced by the intriguing contrast of the slightly bitter skin, creating a symphony of flavor that dances on the palate.
Wild baby yellowtail. Soy sauce marinated with Japanese black pepper. The fish glistens with an enticing sheen, its delicate, buttery flesh offering a sublime contrast to the subtle heat of the black pepper. As I take a bite, the umami-rich soy sauce envelops my palate, while the gentle spice lingers, enhancing the overall experience with its aromatic complexity.
Hari squid with lemon and shiso. This dish showcases tender squid elevated by the bright, zesty notes of lemon and the unique, herbaceous quality of shiso. The vibrant colors of the dish entice the eye, while the delicate balance of umami and acidity dances on the palate, creating a refreshing yet complex flavor experience that lingers delightfully. The interplay of textures, from the slightly chewy squid to the crispness of the shiso, adds an intriguing dimension, making each bite a joyful exploration of taste.
Spanish mackerel with green onion. The dish presents an alluring contrast between the buttery richness of the fish and the sharp, vibrant notes of the green onion. The mackerel’s skin glistens with a delicate sheen, while the green onion adds a refreshing crunch that elevates each bite, infusing the experience with a fragrant burst of umami. The interplay of flavors dances on the palate, leaving a lingering, savory essence that beckons for another taste.
Charred Barracuda. This dish features expertly grilled barracuda, showcasing a perfect char that adds a smoky depth to its natural flavor. The fish’s firm texture contrasts beautifully with its delicate, flaky interior, while the subtle hints of citrus elevate the dish, making each bite a harmonious balance of zest and umami. Visually, the vibrant crust glistens with a tantalizing sheen, inviting you to indulge in its rich, savory essence.
Bluefin tiuna aged 24 (or 34) days. This exquisite fish, with its rich marbling and deep, oceanic flavor, offers a luxurious experience that is both tender and umami-driven. The vibrant, ruby-red flesh glistens invitingly, while the aroma is reminiscent of a fresh sea breeze, transporting you to its natural habitat. Each bite melts in your mouth, releasing a complex blend of savory notes that linger beautifully on the palate.
Otoro: The luxurious belly of the bluefin tuna, with its rich marbling and buttery texture, truly melts in your mouth. Each delicate slice presents a glistening sheen, inviting you to savor its opulent flavor. The umami notes are profound, complemented by a hint of sweetness that lingers on the palate, while the subtle aroma of the ocean evokes a sense of tranquility. This exquisite delicacy is not just a dish; it’s an experience that beautifully captures the essence of culinary artistry.
Goldeneye snapper.
Snapper with truffle. This dish features a beautifully seared snapper, enhanced by the earthy aroma of truffle. The fish is tender and flaky, with a delicate balance of richness from the truffle that elevates its natural sweetness. The presentation is vibrant, with a glossy finish that invites you to savor each bite, while the subtle umami notes linger pleasantly on the palate.
Chawanmushi with tomato sauce. Unusual but excellent combo. The delicate, silky custard of the chawanmushi contrasts beautifully with the vibrant acidity of the tomato sauce, creating a harmonious balance that dances on the palate. Each spoonful offers a subtle umami depth, enhanced by the freshness of the tomatoes, while the dish’s warm, inviting colors tantalize the senses before the first taste.
Black throat. Grilled onion.
Hokkaido uni: This exquisite delicacy is a true reflection of the ocean’s bounty, with its creamy texture and briny sweetness. The vibrant golden hue glistens enticingly, inviting you to indulge in its luxurious richness. Each velvety bite unravels layers of umami, complemented by a subtle hint of the sea breeze, making it an unforgettable experience for the palate.
Mexican uni.
A4 Beef.
Anago Sea Eel from Tokyo, Japan. This dish captures the essence of the ocean with its delicate, subtly sweet flavor and a melt-in-your-mouth texture. The translucent skin glistens, hinting at the fresh brininess of the sea, while the gentle aroma evokes a sense of sophistication. Each bite is a harmonious balance of umami and salinity, leaving a lingering, satisfying taste that transports you straight to the bustling streets of Tokyo.
Ikura.
Crab handroll. A delightful combination of fresh crab meat wrapped in a delicate sheet of nori, accompanied by perfectly seasoned sushi rice and a touch of wasabi. The handroll presents a beautiful contrast of vibrant colors, with the creamy white crab juxtaposed against the deep green of the nori. Each bite offers a harmonious balance of briny sweetness and umami, while the soft texture of the crab melds wonderfully with the slight chew of the rice, creating a satisfying mouthfeel that lingers pleasantly on the palate.
Macha almond white gelato is a sublime creation that combines the earthy notes of matcha with the delicate creaminess of almond, resulting in a luxurious frozen dessert. The vibrant green hue of the gelato is not only visually striking but also hints at the complex flavor profile within. Each spoonful offers a silky texture that melts effortlessly on the palate, releasing layers of umami and nuttiness, while the subtle sweetness lingers gracefully, inviting another taste.
I’ll show you mine if you show me yours.
Amazing meal as always at Miyagi, with equally amazing wines.
Full lineup!
Meet the talented chef, meticulously crafting a culinary masterpiece that promises to delight every diner at the table.
Celebrating a memorable meal, this joyful group of diners is joined by the talented chef, who created the culinary delights that brought them together.
Meet the talented chef and gracious host, who together create an unforgettable dining experience steeped in tradition and culinary artistry.
