after drooling over their takeout sushi for almost a year, sushi kaneyoshi is finally open for dine-in and it was hands down one of my top meals in over a year and my favorite sushi-ya in la. the entire meal was you’re-going-to-let-the-cat-out-shut-the-front-door stupid good. heart-emoji, blush-emoji, heart-emoji. this meal was like the sushi equivalent of a hayato-like transportation to japan.
can we give the bat signal for an entire restaurant?
they’re currently doing one 7pm seating a night wednesday - friday, with one menu for $250pp, which (don’t tell anybody) i think is a steal for what you get. the only thing missing is dessert. ftc buyout anybody?
hashioki
handmade by yoshi-san himself
tane starting lineup
buri
first to bat is this ridiculously lush and fatty toro buri with yuzu and wasabi.
yoshi-san
himekodai tempura with astera caviar
perfectly fried, fluffy and moist on the inside.
saba bozushi
yoshi-san makes my favorite saba bozushi to go, but eating this “piping hot”, so to speak, is even better.
kegani chawanmushi, yuzu
this was full of flavor from the sweet crab and kani miso, best chawanmushi i’ve had in a long time.
gotta get jiggy wit it
smoked meji maguro (baby tuna), shiso flowers
another wow bite, literally butter with a hint of smoke.
soy marinated ankimo
this may be better than foie gras
smoked masu belly
goodness on a stick, come on.
sushi time
instead of repeating myself I’ll just say upfront, the nigiri is insanely good.
kasugo
sayori
anthony-san binchotan prepping the kinmedai
le sigh
kinmedai
masu zuke
on another handmade Yoshi-san plate
yoshi-san uses mostly komezu with a bit of akazu. lovely rice, doesn’t wear on your palate like more heavily akazu seasoned rice.
maguro zuke
chutoro
kama toro
aged four days, ridiculous
kohada
NSFW
hokkaido bafun uni
murasaki uni (kyushu)
my goodness, incredible.
nodogoro
kuruma ebi
“japanese burrito”
the baby jesus futomaki
hand for scale
anago
shrimp, nori miso
toro taku
toto
fin
Wow this was ridiculously good and is currently the chirashi and futomaki to beat in la right now. @TheCookie, @attran99, @Chowseeker1999, @foodshutterbug, @formersushichef, @bagel, @A5KOBE
Rice, seasoning, and prep-work was perfect, knifework was excellent, and the packaging and presentation was beautiful.
I got a tour of the unfinished space and from the looks of it, it’s going to be gorgeous. Love the full one piece flat counter with no display cases getting in the way, reminds me of sgo’s counter.
The location also reminds me of all the hidden places you have to hunt down to find in japan.
First, you need to drive into the parking garage off of san pedro st. between the jewelry store and the nail salon. Tell the parking assistant you’re picking up fom sushi kaneyoshi. Walk up the ramp to the second level and enter the lobby through the glass doors. Go straight and on your left take the center elevator, not the left or the right one (don’t ask me how I know) and go down to the basement. Exit the elevator and turn left to check-in.
On a normal day a nama chirashi or a futomaki eaten at one of the tables outside at weller court would be the perfect lunch.
Instead, this was me attempting to eat outside during this never-ending-90+degree-oppression… before i retreated back to my car. nope.
Because of @NYCtoLA’s bad influence I had to get the nama chirashi and futomaki.
nama chirashi
My move was to dab some wasabi on top of the neta, take a piece of gari to brush on some nikiri, and then pick it up with some shari underneath to get the perfect diy nigiri bite.
I’m going to shamelessly steal @rlw’s power ranking format and list the ingredients in order of @PorkyBelly preference:
1. santa barbara uni
2. hokkaido uni
3. chutoro
4. otoro
5. oyster
The texture was like a fluffy, creamy anago, this was great
6. hokkaido scallop
7. anago
8. ocean trout
9. shrimp
10. tachiuo - beltfish
11. castella style tamago
12. hagatsuo - bonito (kagoshima, japan)
13. ikura
14. tai - red snapper
15. shima aji - striped jack
16. kanpachi - amberjack
Shout out to the gari and wasabi.
futomaki - maguro zuke, toro, chopped tuna, uni, shrimp, anago, scallop, castella tamago, cucumber
Look at the precision knifework and cuts to make each piece identical in size and height. And notice how evenly the rice is distributed, no overlapping. the rice is also packed perfectly, just enough to hold all the ingredients while you pick it up, but loose enough to fall apart in your mouth.
Another standout meal from yoshi-san and his team. The beautiful sushi bar is coming along nicely and should be open in about a month (sneak peak below). Stay tuned for takeout nigiri hopefully starting next week.
I used the alternate entrance through the kajima building on 1st. If you do use that entrance, be sure to exit before they lock the doors or else you’ll have to take the elevator back up to the second floor, exit through the parking garage, and take the stairs down to san pedro st. Don’t ask me how I know.
@PorkyBelly’s official unofficial power rankings:
1. kama toro
2. kegani
3. anago
4. hotate (scallop)
5. bafun uni
6. zuke maguro
7. kamasu (barracuda)
this tasted wonderfully seared over binchotan (say no to butane)
8. new caledonia blue shrimp
9. aji no sujime (vinegar marinated aji)
not sure i ever had marinated aji, i thought it was saba at first.
10. kinmedai no kobujime (cured in kombu)
11. bonito
12. tombo toro (fatty albacore)
13. masu - ocean trout
14. ikura
15. castella style tamago
https://ftcsfo3digitaloceanspaces.b-cdn.net/uploads/default/original/3X/3/4/34cf91dd7abce855d233c13590ca3f9c028697bf.jpeg
16. tai (red snapper)
shout out to the shari and beautiful packaging
futomaki - tamago, anago, toro, akami, masu, kyuri (cucumber), santa barbara uni, new caledonia blue shrimp, chopped tuna
so much seafood packed into this wonderful maki. if you listen carefully you might hear sebastian…
toto
sneak peak
Sushi Kaneyoshi
111 San Pedro St.
Los Angeles, CA 90012
