Restaurant: Sushi Sushi [1, 2, 3, 4]
Location: 326 1/2 Beverly Dr. Beverly Hills, CA 90212. (310) 277-1165
Date: March 1, 2011
Cuisine: Japanese Sushi
Rating: Old school sushi – fantastic fish and presentation!
After discovering this place about a month ago I’ve been three times (previous REVIEW HERE). The craving keeps creeping into my mind. It’s old school sushi without all the distractions, just really good fish and rice (and a bit of other trappings). Last time we got the Omakase, so this time we ordered the basic lunch special (the reasonably priced — for sushi — 10 piece plus appetizer, cut roll, and soup). We then added a bit to it.
Aji (Spanish Mackerel) sashimi, with miso paste, seaweed, and some white kelp or rice noodle (not sure). The paste has a very strong tangy sweetness, and it marries nicely with te mackerel.
Lunch specials come with choice of miso. Normal Shiitake (not pictured), or nameko mushroom (above). I like the firm texture of these little button mushrooms.
Clam miso, saltier, more clam broth flavors.
Homemade real wasabi is a sign of a series sushi restaurant.
8 of the 10 pieces of the lunch special. Two came on a sidecar.
And here is the sidecar. On the left, Uni (sea urchin) and on the right Ikura (salmon egg roe). Both are specular versions of the type. The uni was sweet and soft, the eggs little perfect balls of sharp brine, no bitterness at all.
The sushi itself. Left to right. Maguro (blue fin tuna), Hamachi (yellow tail tuna), chu-toro (medium tuna belly), Tai (red snapper), Sweet Shrimp, and Shimaji (stripe jack). All were delicious. Sushi sushi for the most part puts the wasabi and the soy sauce on the pieces before serving them.
Chopped Toro (tuna belly) cut roll, then Tamago (sweet omelet), and Unagi (fresh water eel). Yum!
My brother doesn’t like uni, so he got Kani (fresh king crab) instead.
Some extra pieces we ordered. Left to right. Ika (squid) with shiso, o-toro (premium tuna belly), and raw Japanese scallop. Again all wonderful.
A Kani (king crab) handroll, with cucumber for crunch. Sushi sushi cuts the handrolls at the bottom to make a little flap of nori (seaweed) that covers the bottom. Small, but elegant, detail.
Baked salmon skin handroll. Always has a nice crunch.
Hamachi (yellowtail) handroll, another classic.
Afterward, walking back to our car, we ran into this temptation.
As always, I went for the coconut cream-cheese.
Not a bad version of the type. The top has the proper extreme sweetness, and there was a dab of whipped filling in the center, a bit like some hostess treat.
If you enjoyed this, make sure to check out the previous review, the next review, or some other good sushi like Sasabune, Nobu, Matsuhisa, Takao, or the incomparable Urwasawa.
All Things Andy Gavin 
[…] March 6, 2011 at 7:51 am Sushi Sushi = Yummy Yummy « All Things Andy Gavin […]
Lovely pics… Will have to try it now…:)
Well worth it!
[…] itself is fine. It’s not fantastic, being perhaps 80% as good as that at Sasabune. This is no Sushi-Sushi (REVIEW) either, but then again, the above was $12. It’s certainly not icky mall sushi, and the chef […]
[…] Sushi Sushi = Yummy Yummy (all-things-andy-gavin.com) […]
[…] Sushi Sushi = Yummy Yummy […]
[…] Sushi [1, 2, […]
Andy,
Charlotte mumbled something about ‘bad sushi’ in her sleep last night. I said, ‘what about it?’ She answered, ‘it crashes into things.’
So today as a goof I googled “Bad sushi crashes into things” (in double quotes) and while I got no exact hit, this blog entry I’m on now was the top return.
😀
Joe
Although this is anything but bad sushi 🙂
[…] I’m thinking I prefer Sushi Sushi (reviews HERE, HERE, and HERE). The deal is a little better, it has more variety of style, the fish is just as good, […]
[…] Sushi – Small Omakase Restaurant: Sushi Sushi [1, 2, 3, […]
[…] In a town full of top grade sushi, Mori Sushi is consistently regarded as one of the best. It has it’s own particular style, somewhere between the Osaka school types like Sasabune and the classic Sushi Sushi. […]
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