Morihiro - Atwater Village

Much better and at a higher level than Shunji. I do love Takeda but Morihiro is more special, slightly more refined. I will say that I miss when he did Mori on Pico back in the day. Rice then was even more spectacular as he was growing it himself.

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Mori-san is amazing. Shunji is kind of in his own world in terms of the food he produces. Mori does have entrees/dishes before he serves purely sushi items. He even has a chef for desserts. I think he is one of few in 2020/21 who had a dessert dishes. More than just one. I haven’t gone back in awhile because it is a lot of money, however, for special occasions it’s a place I highly recommend. It’s worth the money to taste his food as everything is unique and delicious.

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Mori is on a higher level than Shunji or Takeda, but also these chefs are kind of all different in how they do things. We used to go to Morihiro very often, now less often (maybe 3-4 times a year) and no dinners have ever been the same. You can get as much nigiri as you want if price is no object. When we went in Dec rice was out of this world great!

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these 2 dishes are probably what drives the price way up!

shinko season is underway.

review forthcoming @562 @Clayfu @Spicyshlomi #noftcshota #noftcalex?

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That looks amazing.

This was such a good dinner. I love the service and environment at Morihiro and I still think the man makes the best Shari in LA. I think the environment is so much livelier than any other high end sushi spot in LA with a fantastic sake list with proper stemware to match.

Porkybelly will post more photos but it was a great dinner

Come join my sushi pop up opening soon

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Caviarkase soon?

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Omacaviaré

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agree great dinner.

highlights

  • tofu
  • morel mushrooms
  • eggplant with uni
  • shinko
  • kohada
  • aji
  • kuruma ebi
  • akagai
  • kanpyo
  • daifuku
  • hojicha panna cotta

chef mori’s signature tofu

seasonal zensai

morel mushroom

hoya sunomono

botan ebi

osuimono

ayu tempura

kamonasu

suzuki

shinko

stunt shinko

x5

kanpachi

shima aji

akami zuke

chutoro

otoro

kohada

aji

kuruma ebi

kinmedai

kamasu

mirugai

akagai

miso

ikura

hokkaido uni

anago

bonus rounds

akagai

akami zuke

santa barbara uni

shinko

tamago

@Clayfu’s eggs x mori san’s eggs

kuruma ebi

kanpyo

japanese musk melon, mulberries

ichigo daifuku, wasanbon, matcha

chef ai’s daifuku so good

hojicha panna cotta

by @JunHao chef james lee aka the prince of panna cotta, delicious and not too sweet.

fin

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In your hoya sunomono picture - is the creature on the left a sea pineapple? A group of sea pineapples? Are you supposed to eat that or is to see what is in the dish to the right before preparing? :alien:

Also, great photos! Need to step my game up :slight_smile:

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that’s correct, also know as a sea squirt. you don’t eat the outer part on the left.

not to be confused with this:

image

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Thank you. I didn’t want to ask but definitely wanted to know.

not to be confused with this:

image

:rofl:

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