Restaurant: Mori Sushi
Location: 11500 W Pico Blvd, Los Angeles, CA 90064. 310.479.3939
Date: September 14, 2011
Cuisine: Japanese / Sushi
Rating: Top sushi, but not cheap
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.
The following meal represents the “Omakase” the largest and most expensive ($170) of the chef’s options. Several truncated or more sushi centric variants are available. This is basically a series of hot dishes followed by flights of sushi.
Housemade tofu, with homemade wasabi and soy. This is the soft silken tofu that I’ve had a number of times recently, like at Moko and Ozumo. This particular example was very nice and light.
Sashimi. Left to right: marinated sardines, abalone liver, baby abalone with yuzu/pepper sauce, shitake mushroom, pike eel jelly, marinated Japanese onion, and Japanese okra. The sardines were really good and sweet. The liver reach, like an ugly blob of chicken liver. The abalone tender. And the jelly like a cube of flavorless jello.
One of those subtle Japanese soups. Pike eel (the white stuff), yuzu (the green sliver), and Japanese eggplant.
Santa Barbara sweet shrimp (with the roe), red peppercorns, and in front: scallop, halibut, and octopus sashimi. All this is dressed “new style” with a bit of olive oil and pepper. The shrimp was very sweet and tasty.
Uni (sea urchin) tempura with salt. I forgot to photo it, but this photo is of the same dish at a different restaurant. It was nearly identical, and very good.
Halibut with kelp on the left. Seki buri (wild yellowtail) on the right. Both solid “normal” fishes of extremely high quality.
Big eye chu-toro on the left and blue-fun toro on the right. Yum!
Kohada (Shad gizzard) on the left, pickled in vinegar, and Spanish Mackerel on the right. Also very nice fish.
Grilled baby barracuda on the left with a really nice charred flavor and mirugai (geoduck jumbo clam) with miso sauce on the right.
An uni (sea urchin) duo. 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.
Tamago (sweet omelet) on the left and anago (sea eel) on the right, grilled, with a bit of BBQ sauce. The eel had strong grill flavors and less of the cloying (but yummy) sweet sauce than usual.
Toro cut roll. Soft and velvety.
A pair of homemade ice creams for dessert. This is sesame, which tasted it but was a bit gritty and not very creamy.
And ginger ice cream which was very soft and pleasant, like a french vanilla with a ginger kick.
Hojicha, roasted green tea to finish.
Overall, I found Mori Sushi to be top notch. But it’s not cheap (not in the least). The ingredients are top notch and you pay for it. It has a subtle restrained style. I slightly prefer Sushi Sushi with it’s larger pieces or Go Sushi with it’s more over the top flavors. It hands down beats out Sushi Zo in my opinion. 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.
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Morihiro Onodera (old owner) in the palm shirt. Masanori Nagano left (new owner).
I agree with Andy, this place has great sushi but a little pricey. However, I’ll be going back anyhow.
Mmm, black sesame ice cream is one of my favorites! I don’t have much tolerance for “western” ice cream flavors, but I love Japanese ice cream. 🙂
As a side note, what lens did you use here? >_>;
This was my usual combo with the good camera (the 5D Mark II). The Canon EF 50mm f/2.5 Compact Macro Lens and Canon MR-14EX Macro Ring Lite. It was so bright (being daytime and my back to a big window) that I didn’t need the flash, but at night or in dark places you really do.
The 50 CM is a cheap lens, but very sharp. And you kinda need a macro for easy food pics because a normal lens won’t focus very close (so you usually have to use a zoom and step back with one of those). But it’s a VERY slow (non USM) focuser, which can be annoying. The other problem/win with a macro lens is that the short distance creates a very small depth of field. It can be hard to get most of the plate in focus even if you stop down, but on the plus side it blurs out the background and emphasizes the food.
I suspect that the ultimate would be a light box combined with the Canon EF 100mm f/2.8 Macro USM Lens (almost $1000 — I don’t own it) and to pull back a bit.
yawn…..not too impressed by mori.
It’s good. But this omakase is more money than our mega Naka meal!
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