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.
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.
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!
these 2 dishes are probably what drives the price way up!
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
Caviarkase soon?
Omacaviaré
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
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?
Also, great photos! Need to step my game up
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:
Thank you. I didn’t want to ask but definitely wanted to know.
not to be confused with this:
they should have an article about the guy who asked for 12 extra pieces of spanish mackerel
I don’t care of the validity of this statement. Yes 100% you know what we want to read
What’s the story?
bigger space with an actual kitchen
And Tokyo style mixology.
And yes, in the old Winsome space…