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OOToro Holiday

Aug31

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7, 8]

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

Date: December 11, 2021

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. This is my second return since the pandemic — although some in the group went once in the middle for a meal that was supposedly not quite up to snuff. Because a bunch of us have engaged in a special Sushi Series this fall (tasting all the best LA sushi places) I figured I’d include OOToro in the mix.

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.

NV Krug Champagne Brut Grande Cuvee Edition 169eme. VM 94. Krug”s NV Grande Cuvée 169ème Édition is brisk and finely cut, with terrific energy driving the citrus, floral and light tropical notes. Even with all of its energy, the 169 balances the vibrancy of the late-ripening 2013 vintage it is built on, with the depth that the reserve wines added to the blend. The 169 drinks well now but clearly has the potential to age. The 169 is a blend of 146 separate wines back to 2000. Krug ID: 120003. (Originally published in May 2021) (Drink between 2022-2042)

2004 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée. VM 95. The 2004 Coeur de Cuvée has gained considerable weight, richness and resonance over the last few years. Brioche, almonds, marzipan, anise and dried flowers are some of the notes that flesh out in a radiant, super-expressive Champagne built on texture and class. The 2004 is every bit as impressive as it has always been. At eleven years of age, the Coeur de Cuvée is just entering an early plateau of maturity that is likely to last for at least a handful of years. Disgorged May 2012. (Drink between 2015-2024)

Edamame.

Two oysters. Uni ikura. Radish ponzu.

Abalone.

Grilled Japanese blue fish with yam.

2012 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 95+. Bright yellow. Aromas of elderflower, ginger, quinine and fern, plus a hint of petrol. Densely packed, dry and backward; hints at superb sucrosite on the vibrant middle palate, but the tight, chewy finish is dominated by menthol and wet stone. Not as expressive today as it was from barrel a year ago but built for a long and glorious evolution in bottle.

2013 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 94. Vincent Dauvissat’s 2013 Chablis Les Preuses is one of my favorite Chablis of all, as I have a particular soft spot for the Les Preuses Grand Cru. Less massive than Les Clos or Valmur, Les Preuses usually offers the most chiseled, precise of all great Chablis drinking experiences, and in the hands of a master like Vincent Dauvissat the experience is most often unforgettable. In fact, the only problem with this Grand Cru is that there isn’t much of it made. (Drink between 2022-2032)

2016 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. JG 96+. The 2016 les Preuses chez Dauvissat is again, absolutely classical in profile, which means it is already delivering kaleidoscopic minerality in its vibrant nose of lemon, green apple, beeswax, layer upon layer of chalky minerality, spring flowers and a nice touch of orange zest in the upper register. On the palate the wine is pure, full and properly reserved in personality out of the blocks, with a great core, stunning mineral drive, great, snappy acids and a very, very long, focused and complex finish. A great, great Preuses in the making! (Drink between 2022-2060)

2014 Vincent Dauvissat (René & Vincent) Chablis 1er Cru Vaillons. VM 93. Very pale yellow. Lemon oil, flowers and a lightly lactic yeasty nuance on the nose. Tight, upright and penetrating, with brisk lemony acidity intensifying the dense flavors of white peach and almond flower. Shows terrific grain and palate presence and finishes with explosive mounting length. A very serious Vaillons. Dauvissat noted that as these vines have aged, they are yielding consistently more mineral wines. (Drink between 2020-2030)

A pair of lovely spoons.

Nama Octopus (Taco) with Japanese uni.

Lobster Salad with Truffle Caviar.

Japanese Conch.

Marc’s ass inn blanc.

Shirako with ponzu (on request). The cod sperm sacks are so good!

From my cellar: 2002 Domaine Jean Grivot Vosne-Romanée 1er Cru Les Beaux Monts. VM 92+. Deep red. Enticing aromas of minerals, flowers, red licorice and earth. Impressively glyceral on entry, then sweet and silky in the middle, with noteworthy energy and grip. Impressively concentrated and dense wine, with an explosive, rising finish and terrific cut. This should be at its peak between 2010 and 2017, says Grivot.

Toro and o Toro sashimi. Special (sweet) soy sauce.

Golden eye snapper.

Yellowtail belly.

Marc’s ass inn rouge.

Kama toro. The special signature cut of tuna collar from the giant hunk of meat above.

2011 Faiveley Chambolle-Musigny 1er Cru Les Amoureuses. 93 points.

Seared ruby snapper.

King crab.

Pasta with crab and caviar.

Second Kama Toro — because it had to be done.

Grilled A5 Japanese Wagyu.

Simon Bize Savigny-lès-Beaune 1er Cru Les Marconnets (forgot the year).

Fish head miso.

Chunks of fish in the soup (under the head).

Toro steak.

Because the cheapos in the group always want to order a smaller omakase, I feel obligated to treat the group to several plates of Ootoro’s awesome seafood tempura (including lobster).

Oo-Toro ramen. Hadn’t tried this before. Was pretty awesome. Rich seafood miso broth.

Cheesecake.

Strawberries & Mascar-Creamy Gelato — A base infused with Mascarpone Cheese then blended with house-made Strawberry Curd — created by me for @sweetmilkgelato — my vain attempts to pipe a pretty decoration on top were uttery foiled by timing –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #cheesecake #mascarpone #cheese #strawberry #cream

Overall, OOToro — while always good — showed again 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 ordered a couple extra tempura plates). The kitchen tonight was as good as ever despite the pandemic, however, we didn’t have a few of the more interesting items like the shabu shabu or roated/grilled tuna collar. Gotta get them to do the big one some time but I despair as there are too many without the guts (or stomachs) to go all out!

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, Sushi Series, walnut california, Wine

Post OOToro

Sep03

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7]

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

Date: May 22, 2021

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. This is my first return since the pandemic — although some in the group went once in the middle for a meal that was supposedly not quite up to snuff.

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

2008 Louis Roederer Champagne Cristal Brut. VM 99. The 2008 Cristal is one of the most complete, most dazzling Champagnes I have ever tasted. A stunning wine from any and all perspectives, the 2008 simply has it all. Spherical in construction, with superb persistence. The 2008 takes hold of all the senses and never gives up. One of the many things that makes the 2008 special is a combination of ripe fruit and bright, piercing acidity. Marzipan, lemon confit, dried flowers and orchard fruit all build into the explosive, resonant finish. “We learned from the mistakes of 1996, when we picked more on acid than ripeness, as was the norm in Champagne back then” Chef de Caves Jean-Baptiste Lécaillon told me recently. “In 1996, the best fruit turned out to be the last picks, where the fruit was physiologically ripe. Today, we aim to pick all our fruit with that criteria.” (Drink between 2020-2050)

Caviar, scallop, and sulf clam “salad”.

2015 Ultramarine Blanc de Blancs Heintz Vineyard Sonoma Coast. VM 94. The 2015 Blanc de Blancs Charles Heintz Vineyard from Michael Cruse’s Ultramarine is a rich, powerful wine. Orange peel, almond, chamomile, butter and tropical overtones give the 2015 a good bit of raciness to play off its creamy, ample frame. The 2015 is overt and quite rich, with tons of the breadth that make Charles Heintz wines so distinctive. The radiance of the year really comes through nicely. Observant readers will note the 1% Pinot Noir listed in the blend; in 2015, the topping wine used was Pinot. Dosage is 2 grams per liter. (Drink between 2020-2025)

agavin: Eric, who brought this tried to make the case that this is in league with real Champagne. I was not convinced. Far from it. Basically barely better than a Mumm’s Sparkling wine. Only Champagne does Champagne right! And it’s the price of a Comtes or Grand Cuvee!

Edamame Tofu with Hokkaido Uni and Dill — awesome little combo.
From my cellar: 2007 Taittinger Champagne Comtes de Champagne Rosé Brut. VM 97. The 2007 Comtes de Champagne Rosé is a total knock-out. Racy and exuberant in the glass, the 2007 wraps around the palate with stunning textural depth and resonance. The 15% still Pinot adds structure and persistence to a creamy, inviting Rosé Champagne that will leave readers weak at the knees. Hints of rose petal, dried cherry, cinnamon and dried flowers meld into the sublime finish. This is about as good as it gets. Wow! (Drink between 2018-2038)

Chu toro and otoro sashimi. These tasted as good as they look.

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. (Drink starting 2014)

Baby peach, fish cake, mollusk, abalone, baby squid, shrimp.

Kutamoto oysters with uni and ikura.

Toro tartar on toasted baguette.

The champagne lineup.

2004 François Raveneau Chablis 1er Cru Chapelot. BH 91. Extremely generous wood treatment that includes toast, vanilla and oak spice frames ripe floral and white peach aromas and rich, full and sweet flavors that have added lift from the citrus-infused finish that displays racy acidity. This is an impressive wine but it’s not really a Raveneau-styled wine and it’s certainly carrying more wood than I can personally warm up to. Still, this is a wine of obvious quality. (Drink starting 2010)

Goldeye snapper with yuzu.

2015 François Raveneau Chablis 1er Cru Butteaux. BH 91. An elegant and pure nose is notably ripe but evidences ample classic Chablis aromas that include pear, white flower and tidal pool hints that are also trimmed in enough wood and menthol characters to warrant noting them. The rich and vibrant flavors possess good volume and muscularity before concluding in a clean, dry and mildly austere if slightly warmer finish. Like the Montée de Tonnerre this is an excellent 2015 1er and worth considering – plus it should age well. (Drink starting 2022)

Ruby snapper, charred.

J & B generously brought: 2007 Coche-Dury Meursault. VM 92. Bright, pale yellow. Tangy aromas of orange, peach and spices. Broad and lively, with intense fruit lifted by a near-perfect sugar/acid balance. Finishes with excellent cut. This is awfully good for a wine from seven-year-old vines.

Santa Barbara Spot Prawn.

Kama Toro — even better than o-toro.

From my cellar: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles. BH 93. A textbook Pucelles nose of honeysuckle and citrus is trimmed in a discreet application of oak and a trace of exotic fruit, neither of which continue over to the delicious, round and quite generous medium-bodied flavors that possess excellent depth on the focused and unusually powerful finish. There is an ample amount of underlying tension that adds relief to the otherwise densely concentrated dry exact. This is quite simply terrific and while there is good power, the ’08 Pucelles remains a wine of finesse. (Drink starting 2016)

Uni Chawanmushi.

Marcassin Chardonnay Marcassin Vineyard. Can never read the darn year on these bottles.

Halibut with shiso.

2002 Comte Armand Pommard 1er Cru Clos des Epeneaux. VM 93. Bright medium red, with little sign of amber. Expressive aromas of redcurrant, cinnamon, mocha, leather and earth, with complicating ferrous notes of iron and tobacco. Wonderfully silky and fine-grained, showing lovely class and lift to its red fruit and spice flavors. Not a powerhouse but remarkably suave and smooth for Pommard. Really rises and lingers on the highly aromatic finish. Still on an upswing. (Drink between 2018-2028)

Chu toro and otoro sushi.

Seared toro sushi.

King Crab with a bit of sunomono.

2009 Domaine des Lambrays Clos des Lambrays. BH 93. An intensely floral and spicy nose that is wonderfully elegant and admirably pure speaks of red currant, blue berry, game, smoke and warm earth. The silky-textured, precise and mineral-inflected medium-bodied flavors possess copious extract that does a fine job of buffering the very firm tannins and allowing for perfect balance on the mouth coating and impressively persistent finish. A seductive and relatively accessible Clos des Lambrays that should be approachable with only a decade of cellar time yet last for 25 to 40 years. (Drink starting 2021)

A5 Wagyu with potatoes.

Seafood tempura.

Shrimp head miso soup.

Mango cheesecake.

Thai Red Curry Sorbetto — I made a version of this in 2017 and it was a dismal failure, but haunted me since and so this one is redemptive. Made a (no salt) red curry paste from scratch (chilies, lemongrass, galangal, cilantro roots, kaffir lime leaves, garlic, Asian shallots etc) and then cooked it into a pure Thai Coconut Milk base. Sweet and Spicy! — 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 #sorbetto#Thai #red #curry #spicy

Buko Pandan Gelato — Infused the milk with fresh Pandan Leaves and then crafted it into a dairy coconut base as my take on the Filipino favorite. Unusual and soothing. — 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 #buko #pandan #coconut

Hpnotiq Blue Hawaiian Sorbetto — like a frozen cocktail — made by me for @sweetmilkgelato — Thai Coconut Milk, Pineapple, Lime, and Hpnotiq liqueur –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Hpnotiq #BlueHawaiian #pineapple #coconut #lime

The full wine lineup.

Yarom scaring the waitresses.

Overall, OOToro — while always good — showed again 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 ordered a couple extra tempura plates). The kitchen tonight was as good as ever despite the pandemic, however, we didn’t have a few of the more interesting items like the shabu shabu or tuna collar. Gotta get them to do the big one some time!

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Champagne, fish, Gelato, hedonists, ootoro, Sushi, walnut california, Wine

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!

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 (1)

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
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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!