Ate the shell too 
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Calcium supplement. #mottainai
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Sushi Kaneyoshi!
Anthony-san putting the final touches on our box while Yoshi-san prepares for the evening customers.
It was such a quick, easy ride there so we decided we could make it home without damage… and we were right.
Kaisen Futomaki & Nama Chirashi
Thanks @PorkyBelly! Your Futomaki was inspired by my Futomaki which was inspired by your Futomaki. Still with me? Good. Can I get a badge for most uses of the word Futomaki in one report?
Kaisen Futomaki - Tamago, Chutoro (med-fatty bluefin tuna), Caledonia Blue Crystal Shrimp, Anago (sea eel), Akamizuke (marinated bluefin tuna), Masu (ocean trout), Kinmedai (snapper), Cucumber
I haven’t had a lot of Futomaki, as cut rolls aren’t typically my go-to. But I’m still thinking about these! 
They were certainly the best I’ve ever had. Each little piece is considerately chosen and prepared with different but complimentary textures and flavor profiles - firm, buttery, raw, cooked, savory, sweet, smokey and the nori travelled well and ate perfectly. 
We wants more!
Nama Chirashi - Caledonia Blue Crystal Shrimp, Madai (sea bream), Chutoro, Sawara (king mackerel), Kamatoro (fatty collar bluefin), Santa Barbara Uni, Fuekidai (grouper), Kinmedai, Akamizuke, Hotate (scallop), Ikura, Kamasu (barracuda), Castella Tamago (egg cake), Masu, Saba (Japanese Mackerel), Anago
The neta changes day-by-day, as they are constantly aging, curing, and marinating seasonal ingredients. It’s hard to pick a favorite as it was all perfection, but if I’m forced to 
… I’d say the Uni, Masu, Chutoro, Kamatoro, Saba, Sawara, Anago & I’m probably forgetting something were the pieces that made us go ohhh!
Of course the briny goodness of Ikura… But look at that Shari! Very vinegar forward, imo, but oh those glossy little pearls! and it had a sweet starchiness (in a good way) that I really enjoyed.
Taiheizan “Great Peaceful Mountain” Kimoto Junmai
We decided to get the sake from DomaineLA on Melrose. They put focus on their sake stock in the last couple of years and we wanted to give them some action. The part I found out is not all the sake is on their website and it’s only curbside pickup right now, no browsing. I went with the clerks suggestion of this inexpensive kimoto junmai she’s been enjoying. I would agree with the tasting notes on the bottle, but due to the yeasty, slight acidity it might not be the best compliment to this meal, but it didn’t detract. We tried it with bulgogi, fermented & pickled stuff the next day and that was just not right. 
Too much competing sharpness. The company (Kodama jozo) suggests oysters or even Chinese food - that sounds interesting. I’d also like to try it warm.
Antico Mango Ice Cream
The perfect dessert. More on that later…
In conclusion… We Sushi Kaneyoshi!
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hi @TheCookie,
so good right!? that rice looks perfect and that kamatoro looks insane.
per league sources, yoshi-san is starting to include ankimo in the nama chirashi 
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me some liver.sushi kaneyoshi just keeps on getting better and better. this holiday box was pretty close to flawless. i think the theme of this box was fatty and delicious, just look at the marbling on the saba, it’s the best i’ve had in a long time.
sake boiled awabi (abalone)
extremely tender with the flavor coming from its liver
seikogani (female snow crab)
combine this with a bowl of rice, soy sauce, wasabi and go to town.
smoked masu (ocean trout)
perfect amount of smokiness.
grilled mehikari (greeneye)
i’ve only had this as tempura, the flesh was sweet and fatty, with the head providing some bitterness.
hotate aburi (scallop) w/nori
sweet and meaty
kamasu (barracuda) bozushi
vinegar marinated saba
a5 marbling
sawara (king mackerel)
shirako
soy braised ankimo
up there with sgo’s ankimo
misozuke pacific oysters
creamy and briny
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that scallop looks insane.
i want more
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Wow! It all looks so good.
Wasn’t Antico’s Mango Ice Cream great?! Thanks for reminding me I need to report. They did a whole other thing with this. 
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Whoa. Fat and aging usually don’t end well, which is why itamae usually won’t attempt it. Yoshi-san must have some serious full metal alchemy goin’ on! 
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not sure if it was aged but it was marinated in soy.
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as soon as I finished that delicious fatty saba from the holiday omakase box, I immediately ordered it again, but in bo-zushi form. and it was even better than the previous times I’ve had it. so fatty and buttery soft. yoshi-san’s nori is also a standout, it’s like biting into a thin lay’s potato chip, and goes great with the saba. @attran99, @Sgee, @NYCtoLA, @Bagel, @A5KOBE, @JeetKuneBao, @rlw
saba bo-zushi
hokkaido ankimo
had to get some ankimo too because it’s so damn delicious.
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that’s a fine specimen indeed. nice individual unsquished grains
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komochi yari-ika (pregnant spear squid) chirashi
tender, sweet squid stuffed with its own creamy, gooey, eggs. kind of like the rolo candy of sushi.
I always wondered how they catch pregnant squid, do they look for the ones craving peanut butter and pickle sandwiches?
saba bo-zushi
still the cat’s pajamas
after-meal bang @ keika tanjiro
tender and juicy pieces of dark meat chicken served with yuzu kosho. added bonus, binchotan burps hours later. thanks for the intel @rlw.
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Cast large net. Wait. Pull in net. Marvel at all the squids in net. SORT out the girl squids from the boy squids, and put them in separate fishmonger trays. You’re welcome.
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You ate a pregnant squid. 
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Wow. That squid looks interesting. Timely post–just yesterday we saw friends who are renting a place in Redondo Beach, and they described a stuffed squid they ate at the fish market on the pier. She said they seemed to be stuffed with their own eggs (a bit too out there for her); he disagreed, couldn’t see how that could be true. Well, I just gave her reason to feel vindicated!
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I enjoyed it when I had it a couple weekends ago. It’s a novel flavor to my palete and not something I’d say is irresistible, but I was taken with how juicy it was.
I’m also someone that has always like a really heavy char on meat though–the kind that my mom would say would give me cancer–so maybe that’s why I found it so interesting.
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