Once indoor dining is permitted, Inoue plans to offer only a $200 omakase meal. Over the past several months, Inoue has been building out his dream sushi counter in the basement of a Little Tokyo office building, occupying what was previously a karaoke party room for Izakaya Fu-Ga next door. The chef behind the recently debuted Sushi Kaneyoshi is Yoshiyuki Inoue, a veteran itamae (sushi master) who developed a cult following among nigiri heads during his time at Michelin-starred spots Mori Sushi and Sushi Ginza Onodera. According to Miura, chirashi sales have been so brisk he plans to keep it on the menu after the pandemic subsides.ħ13 W. Sweet shredded egg, pickles and crisp bright green snow peas add pop and contrast. The assortment of seafood shifts each day but generally veers rich and luxurious - uni, ikura, chopped toro with scallions, Hokkaido scallops and plump shrimp. ![]() ![]() Among daily options such as salmon rice bowls and temaki hand-roll sets, Tonchinkan offers a $38 premium bara chirashi, a traditional Edomae-style preparation that involves a mixture of raw and cooked ingredients diced into cubes and layered over seasoned rice. The pivot made sense: Owner and chef Yamato Miura spent his early career at Sushi Gen and recently enlisted old friend Hiro Yamada, a veteran sushi chef who last worked at Shiki in Beverly Hills, to help him expand the restaurant’s takeout menu. Look closely and you’ll see dashes of flair: broiled anago (sea eel) is prepared from scratch each day, while scored halibut fin and a braided kohada (marinated gizzard shad) show off Yoshimoto’s tricky knife techniques.Ī supremely underrated destination for Japanese drinking food, Arcadia’s Izakaya Tonchinkan opened in 2018 but only recently transitioned to sushi during the pandemic. Tama’s selection of fish is simple and satisfying: tuna, hamachi, scallop, ikura and uni, each impeccably fresh with a clean oceanic sweetness. The restaurant offers a chirashi bowl on its dine-in menu but not for takeout instead there’s a 10-piece nigiri set for $45, packaged in a handsome black box that comes with a tiny squeeze bottle of soy sauce and a tuft of sliced pickled ginger. restaurant, Shōwa tapped chef Hideyuki “Yoshi” Yoshimoto, a Tokyo native who spent the last decade training at the city’s famed Tsukiji fish market. Each order comes with a note suggesting the chirashi be eaten within the hour to preserve its optimal temperature - a good excuse to head to nearby John Wayne Park and eat your sushi picnic-style with a panoramic view of Newport Harbor’s million-dollar yachts.ġ00 West Coast Highway, #202, Newport Beach, (949) 287-6268, īeverly Grove’s Sushi Tama opened in August under the umbrella of Shōwa Hospitality, the restaurant group behind La Jolla’s Himitsu as well as Japanese spots in New York and Mexico City. ![]() ![]() The bestseller is Ii’s deluxe chirashi, a stunning $35 assemblage that shows off the veteran chef’s knack for sourcing and precision: wedges of soft-sweet tamago, gently cured Spanish mackerel and slips of squid scored and massaged into tender submission. At his ritzy new digs off Pacific Coast Highway in Newport Beach - a second-story space inside an upscale shopping plaza - you’ll find a robust takeout menu, including two varieties of chirashi, thick futomaki rolls stuffed with shrimp and sea eel and a compelling take on hako-zushi, an old-school style of sushi from Osaka made with preserved fish and shaped using a wooden mold. Before his eponymous sushi restaurant opened in February, Susumu Ii was best known as the proprietor of Kasen, a spartan strip-mall sushi spot in Fountain Valley considered among the crème de la crème of Orange County sushi.
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