From the great Jonathan Gold himself: Even by local standards, the home of Shunji, a Depression-era building in the shape of a chili bowl, is unusual for a sushi bar. But what is served by Shunji Nakao, one of the original Matsuhisa chefs and founder of Asanebo, is pretty unusual for a sushi bar too —perhaps a fat, sliced sea scallop in a miso emulsion; a tangle of slivered sardines with a few drops of a soy-ginger reduction; a bowl of creamy sesame tofu with a crumpled sheet of house-made yuba, tofu skin; or an arrangement of vegetables in a bit of lightly jellied dashi. Nakaos sushi is excellent, but you can get through an omakase meal of exquisitely sourced Japanese fish here without seeing sushi at all. You expect expensive wild sea bream to be treated reverently at a sushi bar. You do not expect the same care to be taken with a carrot. Shunji - 12244 W. Pico Blvd, Los Angeles
Posted on: Wed, 19 Mar 2014 06:53:39 +0000
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