after a year of takeout and outdoor dining, it was a pleasure chatting with mori-san and eating sushi at a counter again. added bonus, met a fellow ftcer there too, it was great chatting with you.
udo simmered in soy
daikon wrapped mackerel
kuruma ebi tempura
mizu shingen mochi
fresh tofu, wasabi
soy marinated udo
daikon, mackerel, karashi sumiso
fava beans, sakura
hotaru ika, fresh wakame from mori’s hometown, karashi sumiso
kinmedai, daikon, udo, takenoko
shrimp, kumquat, red peppercorn
mori-san’s providence/italian inspired dish.
one of his beautiful handcrafted plates
grilled nodogoro, tsukemono
prepping for the tempura course
tentsuyu, lemon juice, salt
mori-san is now getting his rice from japan and milling it daily in-house. he uses a blend of komezu and aged akazu.
santa barbara uni
mascerated harry’s berries
rice bran, black sesame cookies
mori-san likes to use the rice bran produced from his mill throughout his omakase. he asked chef laura to incorporate it into dessert and this is what she came up with.
mizu shingen mochi, kuromitsu, kinako
this reminded me of the kyoto dessert kuzukiri.
matcha ice cream mochi
perfect mosquito-free day to have a carmakase in griffith park, except the bee sitch was out of control. got swarmed at three different tables before retreating to the car. who knew bees like tekka maki so much. #beeseeker1999
sushi omakase ten
tekka, hamachi, anakyu