Shunji is one of the hot recent restaurant openings, with Chef Shunji Nakao's serving his "contemporary" omakase in an inconspicuous stand-alone building on Pico Blvd. There are only a handful of tables and a few seats at the sushi bar, and the chef prepared most of the dishes personally (some get fired in the kitchen).
His printed menu looks like the standard Japanese restaurant, but we had read about his omakase (the omakase was not printed on the menu) and just asked for that.
As an amuse bouche, a small bowl of jelly with cucumber and vinegar sauce
Next is a plate of small bites of vegetables, ankimo topped with caviar, a ball of purple potato with blue cheese and persimmon, and sweet potato with feta and truffle
Unsure if we were supposed to eat these in a particular order, we moved in one direction and it moves from rich (ankimo) to the palate cleansing, crisp, unadorned vegetables to the creamy potatoes
The scallop sashimi, topped with arugula flower, was so fresh
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His printed menu looks like the standard Japanese restaurant, but we had read about his omakase (the omakase was not printed on the menu) and just asked for that.
As an amuse bouche, a small bowl of jelly with cucumber and vinegar sauce
Next is a plate of small bites of vegetables, ankimo topped with caviar, a ball of purple potato with blue cheese and persimmon, and sweet potato with feta and truffle
The scallop sashimi, topped with arugula flower, was so fresh
Read more »
