Message: | Here are my tops but I'm slightly taking price into consideration (also, I have never tried Ginza Sushiko, it would easily cost four times the average meal at Shibucho).
Katsu in Studio City-make a reservation a couple days in advance for the omakase at the 2nd, smaller sushi bar where chef katsu serves you the greatest stuff. He serves sashimi, sushi (the best toro and kampachi),great handrolls, elaborate cooked dishes (such as an unbelievably good tempura of sardines in a light yellow curry sauce), and ends with dessert (which is usually a light fruit based dessert. He also served various artisanal soy sauces, freshly pickled and grated ginger, and fresh wasabi (no one really serves fresh wasabi in this town due to its prohbiitive cost) The omakase runs about $70 to maybe $80, I guess you can specify a higher price if you really want to spend more money, but there is no need to. I think he also serves a nice variety of sake (but only maybe a few wines not like Shibucho). And did I mention that Katsu is a really nice and warm guy, he treats his customers incredibly well. and you could get into conversations with him about sushi in LA, how to pick the best fish, and other matters. a true professional and the meal is mind-blowing. As far as value goes, it's worth at least double what Shibucho charges. Just the sashimi he serves at the beginning is triple the size of a regular sashimi dish. And he serves an amuse-bouche (little tastes) of a baby crab, cooked fish, eel, and conch in the shell which you scoop out with a toothpick. I don't think many people have mentioned Katsu on this board, but it's definitely worth a try. Outrageouly good food and good service although the ambiance may just be o.k. Make sure to call in advance to see if they are still serving this omakase meal. You won't regret it.
2. Sushi Nozawa in Studio City -sad but true. Nozawa is really good sushi. And not terribly expensive. I know it's a cliche. But his toro is very good. same with his tuna and yellowtail and sardines and monkfish liver handroll. and the crab handrolls are always superb and as simple as can be (I always order two of them). Nozawa-san ain't the nicest chef, but he's a lot more friendly and accomodating than Shibucho. Once he sensed that I tried all the usual suspects one time, he recommended the oysters and the sardines, and they were both excellent (esp. the sardines). Only problem with the place is the decor which looks worse than McDonald's and the plastic plates the sushi are served on are dented beyond repair. and also they only serve two sakes.
3. Kazu (also Studio City-a pattern forming)
The toro tartare topped with a few different caviars is amazing. Can't remember the other stuff here. But the best way to go here is to order from the appetizer list and treat it like a Matsuhisa-type place. Great sashimi, cooked dishes, etc.
these are a couple of my favorites.
I'm always on the hunt for new places though. |