No address on the Mori building, and no name, just a sign with a simple drawing of a fish. And I can’t believe I’m saying this because I love Zo, but Mori has an edge on creativity.ītw, I was able to locate Mori because the business next door has its address in large numbers on the building.
Mori is now one of my top two, along with Sushi Zo. I love variety and creativity in my sushi. The just-warm temperature of the rice was very nice. The dishes and nigiri were creative, beautifully made and presented. And some of the nigiri were made using yuzu kosho-I love that stuff, it’s like crack!Īll of the fish and ingredients were so fresh and beautiful. Most of the nigiri were made with freshly grated wasabi (very cool to watch the grating). dessert: some sort of red bean gelatin, strawberries (not in season now), pomelo. It’s a little bit thicker, with a smooth texture, and very crisp, so that there’s no chewiness at all, you bite into it and it breaks apart, don’t need to do any kind of tearing. Finished with this handroll: toro! The nori was nothing like I’ve ever had the sushi chef told us that only a few restaurants in LA has that kind of nori.
Many other nigiri and other items that I already can’t recall. mackerel: I’m not a big fan of mackerel. toro tartare: a bit of chopped white onion mixed in, very nice.
uni: incredibly fresh and sweet and beautiful, some of the best uni I’ve ever had. Santa Barbara spot prawn with uni: wow! sweet and lucious wild hamachi: I normally love love hamachi, but this wild one didn’t have much flavor. bamboo tips/shoots in broth, that was the best bamboo I think I’ve ever had, and I’ve been eating bamboo all my life. tiny squid (yikes, thinking back, they must be babies, oh no), they were maybe an inch long. They don’t allow picture taking, and I can’t remember all of the courses, here are the ones I remember off the top of my head: Total damage for two, including tax/tip: $385. We did omakase, $120 pp, and a 750 ml bottle of sake, $60. Morihiro Onodera (old owner) in the palm shirt. Masanori Nagano left (new owner).Went to Mori tonight for the first time. Certainly Mori is in the top five or so places in town - and that’s saying a lot as LA is unquestionably the best place in America for sushi. It hands down beats out Sushi Zo in my opinion. I slightly prefer Sushi Sushi with it’s larger pieces or Go Sushi with it’s more over the top flavors. The ingredients are top notch and you pay for it. Overall, I found Mori Sushi to be top notch. This is sesame, which tasted it but was a bit gritty and not very creamy.Īnd ginger ice cream which was very soft and pleasant, like a french vanilla with a ginger kick. The eel had strong grill flavors and less of the cloying (but yummy) sweet sauce than usual.Ī pair of homemade ice creams for dessert. Tamago (sweet omelet) on the left and anago (sea eel) on the right, grilled, with a bit of BBQ sauce. Santa Barbara on the left (sweeter), Hokkaido in the middle (very fine also) and very fresh Ikura ( salmon roe) with yuzu zest on the right. Grilled baby barracuda on the left with a really nice charred flavor and mirugai (geoduck jumbo clam) with miso sauce on the right.Īn uni (sea urchin) duo. Kohada (Shad gizzard) on the left, pickled in vinegar, and Spanish Mackerel on the right. Both solid “normal” fishes of extremely high quality.īig eye chu-toro on the left and blue-fun toro on the right. Seki buri (wild yellowtail) on the right. I forgot to photo it, but this photo is of the same dish at a different restaurant. All this is dressed “new style” with a bit of olive oil and pepper. Santa Barbara sweet shrimp (with the roe), red peppercorns, and in front: scallop, halibut, and octopus sashimi. Pike eel (the white stuff), yuzu (the green sliver), and Japanese eggplant. And the jelly like a cube of flavorless jello. The liver reach, like an ugly blob of chicken liver. Left to right: marinated sardines, abalone liver, baby abalone with yuzu/pepper sauce, shitake mushroom, pike eel jelly, marinated Japanese onion, and Japanese okra. This particular example was very nice and light. This is the soft silken tofu that I’ve had a number of times recently, like at Moko and Ozumo. Housemade tofu, with homemade wasabi and soy.
#MORI SUSHI LOS ANGELES SERIES#
This is basically a series of hot dishes followed by flights of sushi. Several truncated or more sushi centric variants are available. The following meal represents the “ Omakase” the largest and most expensive ($170) of the chef’s options. It has it’s own particular style, somewhere between the Osaka school types like Sasabune and the classic Sushi Sushi.
#MORI SUSHI LOS ANGELES FULL#
In a town full of top grade sushi, Mori Sushi is consistently regarded as one of the best.
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