Full disclaimer: I came here on a hosted media lunch, but I had also come back twice after that on my own dime (granted one of them was using the 30% off from the awesome Blackboard Eats). Hamasaku in West LA has actually been open for many years and is a Zagat favorite, but for some reason I hadn't really heard much about it and had not been until I was invited in. I've missed out! This place was great.
The omakase listed on the menu ($75) actually includes a lot of cooked items, so here's a tip: Go on any other day but Monday and sit at the sushi bar, preferably in front of the sushi chef, Yoya, who used to work at Sashi in Manhattan Beach.
My sushi lunch omakase started with some Uni with fried Yuba (tofu skin)
Big uni pieces and so fresh, but the best part is the contrast with the crunchy yuba. What a wonderful start to my lunch!
Next, a sashimi plate of: Blue fin tuna, aji snapper, young king mackerel, octopus. Served with kabosu (a sort of citrus) paste
Agedashi tofu. I always love the delicately fried agedashi tofu and the broth
Big eye tuna from Hawaii
This tuna is very rich and fatty, almost like a chu-toro. Loved it. For the sushi they use haiga-mai (half-milled) rice. It's half way between brown and white rice so it has more nutrients than white rice but tastes just like white rice.
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The omakase listed on the menu ($75) actually includes a lot of cooked items, so here's a tip: Go on any other day but Monday and sit at the sushi bar, preferably in front of the sushi chef, Yoya, who used to work at Sashi in Manhattan Beach.
My sushi lunch omakase started with some Uni with fried Yuba (tofu skin)
Next, a sashimi plate of: Blue fin tuna, aji snapper, young king mackerel, octopus. Served with kabosu (a sort of citrus) paste
Agedashi tofu. I always love the delicately fried agedashi tofu and the broth
Big eye tuna from Hawaii
Read more »
