They’ve just dropped a number of articles on LA Sushi - in the Business section - by Daniel Miller.
This page has links to the pieces:
Some of these are for subscribers only at this point.
In the Food section they’re also covering sushi. This is the round-up of the articles (LA Dreams of Sushi):
And these are the individual pieces:
Wow! Interesting, look forward to checking these out
I’m slowly working my way through them; definitely enjoying the history.
There’s also this one:
Yes, I included that link. These are interesting articles; I am learning a good bit.
14 posts were split to a new topic: What kinds of tuna do sushi bars serve and where do they come from?
Another reason Addision might have been scarce for a while: he was in Japan.
A post was merged into an existing topic: Addison: “What makes L.A.’s sushi scene so great? I found answers in Tokyo”
And Addison also wrote this whole roundup:
I can’t figure what benefit the Times accrues from doing a food event like this in NYC that would justify the cost.
It’s awesome that they highlighted this place. I come here pretty often.
The nori roll is their “futomaki”. Why did Lucas write as if they are 2 different menu items.
WTF is California “futomaki”. It’s just California Roll.
Was wondering that myself as I read of all the “correspondents” and chefs they must’ve flown out.
Yet another sushi / Tokyo followup from Addison;
Is there any tempura omakase in LA?
tempura endo and tempura nagomi before it got converted to sushi inaba
The custard is peak smooth and glassy. The crust is as delicate as chalk.
Sorry, what?
This may be the first time I’ve seen “chalk” used as a positive term for food 
She later says of the same crust
It flakes easily, disappearing into a fine powder when you take a bite.
I don’t know what kind of chalk that would be.
Here’s a new one: they collaboated with a spice vendor on a product:
That’s different. Do other newspapers have similar colabs? I make me own (based on the recipe in Duncan Welgemoed’s book Africola) but I’d try it
I’d expect newspapers to reject such a partnership since it compromises editorial integrity.