It’s been a while that we have just let Takao orchestrate our meal as we have tended to just have some sushi for lunch. We decided to let Takao do a smaller version of his omakase.
The always smiling Takao – for the record we have been sitting in the same seats in front of Takao ever since he opened – we were the very first customers.
Beer for John
BYO Champagne for Takao and me
Snow Crab, Sliced Cucumber, Radish, Vinegar saucing
Spanish Mackerel, Green Onion, Daikon, Carrot Shaving with a Dashi saucing
Wrapped in soy paper dotted with sesame seeds, blue crab, avocado, cucumber, lettuce, tobiko served with a spicy miso sauce for dipping. This is listed on the menu as a blue crab salad roll – notice that there was no rice in the roll.
Toro Tataki wrapped in seaweed and topped with caviar
Fried Tofu that is grilled at the last minute – filled with Natto – the tofu is crispy and almost resembles a flaky pastry
Spicy Deep-Fried Soft Shell Crab, Yellow, Green and Red Pepper, Julienne Won Ton Skins Deep-Fried, Jalapeno, Chili Flakes and Chili Powder
This is a special tofu that Takao gets from a “mom and pop” place in Gardena. He served it cold surrounded by ice cubes with pea shoots, cherry tomatoes and cucumber. You were to dip the tofu in soy sauce using whatever combinations of the condiments provided below.
From left to right – bonito flakes, radish, green onion, ginger – Takao’s favorite additions were the ginger and green onion.
Squid and Natto ( if you haven’t guessed Takao knows we are huge natto fans)
Excellent quality and well-executed Japanese cuisine.