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Archive for Shunji Nakao

Gasping Fish Shunji

Oct17

Restaurant: Shunji [1, 2, 3, 4]

Location: 12244 W Pico Blvd, Los Angeles, CA 90064. (310) 826-4737

Date: September 30, 2016

Cuisine: Japanese Sushi

Rating: First rate traditional sushi

_

My parents and some friends wanted sushi — so out we go for Shunji’s omakase!

Shunji, which took over for the “Mr. Cecil’s BBQ” in this oddball looking building on Pico has developed quite a reputation.

At night, Shunji offers an amazing and advanced mix of traditional and modern raw and cooked dishes.

Chef Shunji Nakao was an opening chef at Matsuhisa in the day, then opened Asanebo, then The Hump (one of my old favorites). It has quickly risen to the top of the LA Japanese scene.

From my cellar: 2013 Zardetto Prosecco di Conegliano Zeta. Just a touch sweet, very food friendly.

Eggplant mouse. One of those vegetable purees, presumably mixed with dashi. Had a cool, slightly slimey texture and an oh so Japanese vibe. Not the most approachable.

A section of starters.

House made flavored tofu (can’t remember the flavor) with some kind of gel.

Uni caviar ball, steamed sea creature, shrimp, octopus.

Pickled celery. Marinated tomato.

From my cellar: 2006 Domaine William Fèvre Chablis Grand Cru Les Preuses.. BH 94. The touch of wood spice this displayed last year has now been completely integrated though the original anise, clove and saline notes remain to add nuance to the pretty and elegant mix of white and yellow fruit aromas that introduce round and generous flavors that offer up real volume and mid-palate density, all wrapped around a firm acid spine on the refined, pure and explosive finish. This is positively stunning, certainly in an absolute sense but particularly so in the context of the vintage. One to look for and like the Valmur, this almost vibrates with an underlying sense of energy.

A tea pot of soup.

Some kind of very mellow Japanese broth with bits of fish and mushroom. You squeeze the yuzu in too and pour it into the little cup.

Live Halibut! A rather impressive but disturbing bit of dinner theater. This poor guy was still alive (or at least gasping) as we ate his yummy sashimi flesh. Bits of his skin had been fried so they curled up all chewy too.

A close up. Too bad I didn’t shoot the video of him in “action.” It was so sad we had the fish taken away and returned with the meat only.

From my cellar: 2011 Prager Riesling Smaragd Wachstum Bodenstein. VM 92. Initially reminiscent of slate and fresh rain, the nose evolves toward apricot and peach fruit along with caraway seed and lemongrass. Bracing lively acidity gives a weightless quality to the intense flavors of yellow plum, wild spice and abundant minerals. Seductive and stylish, with noteworthy grip and persistence, this is an excellent 2011. Some may prefer it, but the lower alcohol and marvelous freshness speak for 2012 as the slightly better of these two excellent rieslings.

Snapper in slime. A bit of raw snapper in a goopy sauce that reminded me of gefilte fish.

Vegetables and seared fish. Perfectly crispy marinated vegetables of different textures and a bit of seared fish with two sauces.

Tomato tofu. This Shunji classic is a block of sticky tomato paste made from 5 Japanese tomatoes. It has been glommed together into a tofu-like texture with a mild but very fresh tomato taste and topped with a shiso pepper. It was pretty good, even by tomato-hater standards.

Wagyu, uni, caviar, truffle. Yum yum!

Mushrooms and squid? Hard to remember but this was a great dish with interesting texture and woodsy notes.

Sushi. Includes snapper, toro, salmon, mackerel, and uni.
 Traditional toasted tea.

All and all Shunji is rather fantastic, joining the large repertoire of top LA sushi restaurants. This was a really great take on sushi kaiseki style dishes, combining both innovations with a solid grounding in traditional Japanese flavors and seasonal ingredients. There was some really unusual stuff too. While this was a good meal, I prefer Shunji at the sushi bar with a smaller group — and possibly more nigiri. Many of the items tonight had that very subtle Japanese flavor profile. Shunji, although modern, is less “punched up” than many LA sushi houses with much less reliance on acid (a.k.a. vinegar) and other “flashier” flavors.

For more LA sushi reviews click here.

Related posts:

  1. More Shunji Omakase
  2. Shunji Sushi – Nonstop Nigiri
  3. Shunji Super Omakase
  4. From Noodles to Fish
  5. Takao Top Omakase
By: agavin
Comments (2)
Posted in: Food
Tagged as: Shunji, Shunji Nakao, Sushi, Wine

More Shunji Omakase

Feb08

Restaurant: Shunji [1, 2, 3, 4]

Location: 12244 W Pico Blvd, Los Angeles, CA 90064. (310) 826-4737

Date: February 6, 2016

Cuisine: Japanese Sushi

Rating: First rate traditional sushi

_

Some of my cousins wanted sushi so we resorted to a bit of shock and awe — going out for Shunji’s omakase!

Shunji, which took over for the “Mr. Cecil’s BBQ” in this oddball looking building on Pico has developed quite a reputation.

At night, Shunji offers an amazing and advanced mix of traditional and modern raw and cooked dishes.

Chef Shunji Nakao was an opening chef at Matsuhisa in the day, then opened Asanebo, then The Hump (one of my old favorites). It has quickly risen to the top of the LA Japanese scene.

 From my cellar: 1998 Nikolaihof Riesling Federspiel Steinriesler. 90 points. “Riesler” is an archaic term for Riesling. Saahs wanted to see how a wine might age in cask without sulfur if it were an ordinary and not a grand wine to begin with. The first example was a glorious 1999, offered two years ago. So what do they do for an encore? Offer something even older. This is a masterpiece of time, nature and instinct. Less “humble” than that ‘99 was, and more insanely, dauntingly complex. I could detail its three paragraphs worth of nuance if I had 40 minutes to study it. Let’s just say, a perfect positive oxidation, a whole encyclopedia of wild flowers and herbs, a mélange of every possible salt, and the gentlest note of allspice and pink peppercorn.
 From my cellar: 2000 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest. Burghound 92. Almost always the best 1er in the Dauvissat portfolio and this displays real energy as it explodes from the glass with detailed green fruit notes and detailed and delineated medium weight flavors that are so pure they seem cut directly from liquid rock, all wrapped in a presently tight and austere but not closed finish. At 7 years of age, this is still on the way up and there is absolutely no rush to drink up, indeed I would suggest that 2010 will see this at its peak, where it should hold for some years. This would give many a grand cru a run for its money. Beautiful juice and aging slowly toward something very special though it could be drunk now with pleasure. Multiple, and consistent, notes.

agavin: a great bottle, mature and complex with a nice Chablis acidic finish.

Vegetable puree with crispy onion and crab. I’d guess the vegetable was eggplant or something similar. There was a dashi base giving it that vaguely fishy (in a good way) extremely Japanese vibe. Soft texture and very pleasant.

Bites and slurps. Left to right. Marinated baby eel, with a fabulous sweet and tangy marinate. Pickled bamboo shoots, nice and crisp. Brussel sprout. Marinated tomato. The purple ball was potato and gorgonzola cheese with some cured persimmon (very interesting and nice). The orange ball was monkfish liver with caviar, super rich.
 Oyster soup. One of those classic Japanese light broths with two oysters. Yum.

Cod sperm mousse. Yes, again with the cod sperm, this time mixed with tofu to make a creme brulee-like confection.

Sashimi. I’m not sure of all the specific fishes here, but they were delightfully fresh.

Tomato tofu. This Shunji classic is a block of sticky tomato paste made from 5 Japanese tomatoes. It has been glommed together into a tofu-like texture with a mild but very fresh tomato taste and topped with a shiso pepper. It was pretty good, even by tomato-hater standards.

Sukiyaki with pickled egg and smoked pickles. A lovely bite of classic (tasting) sukiyaki. The egg and pickles were eaten with the truffle rice below.

Miso marinated cod. The Kyoto “classic”.

I’ve been wanting to try the truffle rice for a long time, so finally got an opportunity to place this special preorder.

The seasoned rice gets truffles shaved on it.
 Not one, not two, but three types! Southern French black, white, and Burgundy truffles!
 Mixed up it is eaten with the pickled egg and radish. Delicious and highly aromatic.
 the first flight of sushi. Not sure of all the fish. Some kind of toro, baracuda, uni, and a few others. All soft, and exquisite.

Special house marinated ginger. I’m a ginger fiend and this was amazing stuff. Super potent too like ultra concentrated ginger beer.

Sushi round two. Included chu-toro (amazing), kampachi, and other wonders.

A sashimi version of the same fish.

Roasted mild traditional tea.
 A round of homemade desserts. The red is mixed berry sorbet. The brown chocolate mousse (very strong and good), and the rightmost pink orange ice cream. The sorbets and ice cream have that fresh intense flavor, but a texture more like a granite, not the smooth mouth-feel I go for in my own gelatti and sorbetti.

All and all Shunji is rather fantastic, joining the large repertoire of top LA sushi restaurants. This was a really great take on sushi kaiseki style dishes, combining both innovations with a solid grounding in traditional Japanese flavors and seasonal ingredients. There was some really unusual stuff too (sperm!) and it all tasted fabulous. The nigiri was also top flight, with a lot of exotic fish and at the peak of freshness. Great great stuff. When you sit at the sushi bar like this talking to the chef, you always get the best stuff too — although the restaurant was mobbed and all the great plates making their way out into the room looked amazing.

The truffle rice was pretty awesome too!

For more LA sushi reviews click here.

Related posts:

  1. Shunji Super Omakase
  2. Shunji Sushi – Nonstop Nigiri
  3. Takao Top Omakase
  4. Sushi Sushi – Small Omakase
  5. Mori Sushi – A Top Contender
By: agavin
Comments (5)
Posted in: Food
Tagged as: cod sperm, Omakase, Sashimi, Shunji, Shunji Nakao, Sushi, truffle rice, trufflet, Wine

Shunji Sushi – Nonstop Nigiri

Sep08

Restaurant: Shunji [1, 2, 3, 4]

Location: 12244 W Pico Blvd, Los Angeles, CA 90064. (310) 826-4737

Date: September 4, 2014

Cuisine: Japanese Sushi

Rating: First rate traditional sushi

_

Somehow, straight nigiri sushi is mostly a lunch thing for me. And oh do I love it, perhaps no other savory food offers such a consistent yummy bite factor.


Shunji, which took over for the “Mr. Cecil’s BBQ” in this oddball looking building on Pico has developed quite a reputation. Chef Shunji Nakao was an opening chef at Matsuhisa in the day, then opened Asanebo, then The Hump (one of my old favorites). It has quickly risen to the top of the LA Japanese scene.

At night, Shunji offers an amazing and advanced mix of traditional and modern raw and cooked dishes, but at lunch it’s straight sushi.

It might be noon, but great food enjoys some great wine.

1990 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. Burghound 93. A truly wonderful nose of simply knockout complexity features notes of yeast and baked bread along with now fully mature aromas of a variety of floral notes and spice hints that gives way to mineral-suffused round intense and detailed medium full flavors that also offer outstanding depth on the sappy and mouth coating finish. This is drinking perfectly now. A beautiful effort of real style and grace.


Tai (red snapper) with salt.


Seabream. Note that like most recent great LA sushi places, Shunji sauces all the fish.


Shima-aji.


This chef cut for me many many times at Takao.


Here is Shunji himself.


Magaro (Big eye tuna).


Japanese Baracuda. Not my absolute favorite.


Belt fish.


Sea Trout. Sadly, I  missed a couple before this. It’s hard at sushi places to remember to snap every fish.


Chu-toro (medium tuna belly).


O-toro (fatty tuna belly). This is actually super uber o-toro and was some of the best I’ve ever had.


Ikura (salmon roe). Nice and sweet.


Uni (sea urchin). Left is from Japan and right from Santa Barbara. The local one is sweeter and less briny.


Ama-ebi (sweet shrimp). It was alive about 15 seconds before we ate it. The head was still wiggling on the counter in front of the chef.


The heads come back as miso soup.


And fried.


Geoduck clam.


Himejako (giant clam).


Unagi (freshwater eel).


Hotategai (scallop from Japan).


Crab hand roll. This was good, but I probably prefer the kind that the Nozawa disciples make (like at Sasabune and the like).


Albacore hand roll. Nice.


Mixed berry sorbert. Lots of flavor.


Grapefruit sorbet. Intense bitter grapefruit flavor. Very refreshing.


Chocolate mousse. Very dark and strong.


Traditional tea.

All and all Shunji is rather fantastic, joining the large repertoire of top LA sushi restaurants. I really have to come back here at night and get a big mega omakase to sample his more “modern” fare. Not that I mind the nigiri, because as I said at the beginning, it really is a classic for a reason.

For more LA sushi reviews click here.

Related posts:

  1. Food as Art – Sushi Sushi
  2. Sushi Sushi = Yummy Yummy
  3. Sushi Sushi – Small Omakase
  4. Sushi Sushi Sushi
  5. Sugarfish – Sushi by the Numbers
By: agavin
Comments (5)
Posted in: Food
Tagged as: fish, Foodie Club, Japanese cuisine, Nigiri, Shunji, Shunji Nakao, Sushi, Wine
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