thanks for the thread - even I'm learning something new

i wish you would make it to Urasawa one of these days - would love to get your perspective on it.

- chuck

 

chuck, glad you are enjoying the thread. one day i hope to venture to urasawa. it's so tough to get free time on my own. i know my wife would not appreciate the omakase as i do. next time you're head that way, drop me a line. i'll try to make arrangements to meet with you if that's ok.

 

sounds like your next thread is going to be "My Mercury Poisoning Experiences"

 

I personally love Ikura. One of my favorite things to order. It's hard to eat more than two pieces though because it's so rich.

 

After reading this thread throughout the week i was craving Sushi and curious to experience Omakase for the first time.

It just so happened that on Friday night another couple we were going out with had reservations at Sushi Zo in Cheviot Hills, which is supposed to be rather good. Long story short, the other couple cancelled so we decided to try out Kabuki.

I had asked Mark a few different questions regarding Omakase during the day on Friday, mainly pertaining to etiquette and informed him just prior to departing that we were going to Kabuki, not Sushi Zo.

Once seated, we ordered a Sashimi plate, some cold Sake (I'm going to need Mark's help to tell me the names of most things) and my request for Omakase. I mentioned Mark's name and that he had recommended me and that sufficed - they know him well in there.

Twenty minutes or so after being seated Mark turned up to say hello, he really is a gentleman for not only showing up to say hello with his son, coming from another restaurant but he really did extend himself by sharing some fantastic Shochu (which was great) and ordering some dishes for us which failed to appear on the bill.

Overall i must say that the meal was very good - it was honestly the first time i've ever left a sushi restaurant completely full, which was a shame because Mark sent over a Lobster dish (see below) which was amazing though sadly couldn't be finished!

My girlfriend isn't exactly adventurous when it comes to sushi and the fact that she tried everything that came out and thoroughly enjoyed it made the meal all the better.

I only took a few pictures on my iPhone and didn't capture each course. I'll need Mark's help to detail exactly what was in each dish for those that are curious.

The first dish - seared tuna with onions (my girlfriends favorite of the night). We had both tried it prior to taking the picture:



Up next was Ankimo - Monkfish liver, seaweed salad with pickled cucumbers. I hadn't tried this before, it was rich and had an interesting texture which i didn't mind.



The last picture is of the Lobster dish that Mark sent over, this really was amazing and i think i'll be back there in a couple of weeks with this in mind.



The restaurant has a lovely family atmosphere and i must say it was a fine first experience with Omakase.

Thank you once again Mark!

Any LA guys up for Kabuki in the next couple of weeks?

 

^I would be down for dinner LABrit.

 

glad you had a good time josh. sorry i couldn't get there earlier (before you were full). let's get a meet set up soon. i'm definately in.

p.s. i forgot to mention that the "premium" sake is behind the sushi bar. you have to ask the sushi chefs for it. it's much better than the small bottles they serve.

 

Sushi USA/Kabuki - 6/13/08

Shochu - Here's another shochu that I like - Kakushigura. This has a golden color as it's aged shortly in oak. The flavor is a little similar to whiskey as opposed to vodka.



Sashimi - Maguro, hamachi belly, ika/shiso.



Gyuniku Tataki - Seared beef sashimi - served with garlic ponzu.



Sashimi 2 - Maguro, aji, unknown clam. I forgot what the chef told me it was. It was the first time that I ate this type of clam. It was very crunchy, more so than mirugai even.



Ume Tako Somen - Cold noodles with octopus and salted plum.



Kisu Tempura - White fish (similar to smelt) tempura.

 

Sushi USA - 6/15/08
Father's Day Dinner!

Wine - A nice French Medoc.



Sashimi - Toro, hamachi onaka (belly), tako.



Namako - Sea cucumber served with soy and vinegar.



Shishito Tempura - Japanese peppers stuffed with spicy tuna and deep fried.



Ika Natto - Squid and fermented soy beans with quail egg, shiso and nori.



Tai Kama Shioyaki - Sea Breem collars, salted and broiled.

 

Sushi USA - 6/17/08
Inevitably, I'm being served repeat dishes so I'll only post what's new and different. On this night I only had the Blackberry to take pics.

Dried Fish Plate - Baby iwashi (sardine) and ika (cuttlefish)



Spicy Tuna Sante - Small tuna steaks and shimeji mushrooms saute'd in a spicy soy based sauce.



Tori Karaage - Chicken McNuggets



Tororo Soba - Cold buckwheat noodles served with grated mountain potato.