Down
I booked my next kaneyoshi reservation as soon as i finished my meal
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hi @ftc,
a few changes from my previous visit:
it’s saba bikini season and they’re currently on the kato diet so no saba 
hatsu katsuo 
maguro sukiyaki 
kinmedai shirako 
hotate
no more baby jesus futomaki
glad to see another ftcer there too.
overall, still so good 
tachiuo tempura, astera caviar
kegani chawanmushi
cherry wood smoked hatsu katsuo
kamasu bozushi
maguro sukiyaki
smoked masu kushiyaki
soy marinated ankimo
kasudai
aji (kyushu)
kinmedai (chiba)
yari-ika (kyushu), uni (hokkaido)
masu
hotate (simmered in soy sauce and mirin)
maguro zuke
chutoro
otoro
kinmedai shirako
hokkaido bafun uni
murasaki uni (kyushu)
nodogoro
anago
ankimo-kyu
futomaki
tamago
miso
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That’s Kasugo dai, or kasugodai 春子鯛 in kanji. 春子 = spring + child, infant crimson sea bream (chidai チダイ). Kasugodai is actually not the official name of the fish.
Nobody calls it kasudai in Japan, at least I’ve never heard of kasugodai being referred to as such. Kasudai also makes no sense, as it also sounds like the kasu in sake kasu (by product of brewing sake) which one can marinate fish with for grilling that’s quite superb for sake pairings…
Otherwise kasudai might be interpreted as this… sea bream marinated and cooked with sake kasu… (in which case it will be called tai no kasu zuke), and hopefully not a farmed fish that was fed sake kasu as part of its diet 
like those Dassai sake kasu fed cows for marketing a variant of A5 beef…
Here’s Tai No Kasu Zuke.
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Can 
Not Wait
Even if there is no more saba 
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Fabulous! Thank you! Can’t wait!
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This is why I like eating sushi more than reporting on it.
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Oh boy oh boy. My second visit is coming up in a few weeks and I can’t wait! First visit was SO sublime. Your comparison to Hayato was spot-on. I really can’t remember when, or even if, I’ve had a better sushi experience. Even at Urusawa, I found myself liking the starting courses better than the nigiri. Interacting with Yoshi-san and hearing him talk about the fish in such detail (diet in each season, geographical source, cutting technique, saucing/marinating/smoking preparations, etc.) added hugely to my appreciation. He knows what he’s doing, for sure! The atmosphere at the beautiful bar started out a bit sedate but soon became very friendly and relaxed (when we marveled at Yoshi-san’s deft slicing of his house-pickled gari, he joked that he’d learned it on Youtube). Since there’s no kitchen, just a binchotan hibachi (anything cooked other than by grilling has to be done in the restaurant down the hall), the emphasis really is on the fish. Sure, it’s expensive, but if you have the budget, it’s worth every penny. Five stars all the way.
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Late to the dine-in party at Kaneyoshi but echo all the superlative reports from others. I believe @PorkyBelly and I had our last dine in meal at a sushi restaurant last year before the pandemic, so it was fitting we went to Kaneyoshi for my inaugural dine in meal post vaccination. There’s no comparison between eating sushi that’s freshly made and takeout, even if the takeout offerings were strong.
We also ran into @moonboy403 and his wife, so it was a veritable FTC reunion.
Straight to the pictures now!
Tachiuo Tempura
Kegani chawan mushi
Smoked katsuo
As you can see, Yoshi-san (and Anthony-san) are pretty relaxed - this is far from a Sushi Nazi experience
Nodoguro hand roll (just like buttah)
Ankimo 
as usual
My sake selection The sake selection has evolved (of course) from the early days. I did not take a picture of it, but there are about 10 different varieties available, including Tatsuriki Nihon no Sakura (a nod to Yoshi-san’s days at Mori?), a bottle of Tokyo, and a few others.
Masu
Finely sliced pieces of ginger
Kasugodai
Anthony-san searing some kinmedai slices with bincho-tan
Aji
The aforementioned Kinmedai no aburi
Hottate
Masu
Maguro zuke
Otoro
Seared Noten - tuna meat from the head area; I can’t recall having this before, but it was extremely decadent
Kuruma ebi
Murasaki Uni (Kyushu) hand roll
A tease for a future course
Bafun uni (Hokkaido)
Anago
Ankimo+cucumber handroll another highlight!
Aka miso soup (flavored with shrimp)
Futomaki time!
@PorkyBelly has a future as a hand model
This might be the best futomaki I’ve ever had - so much was included in it, but it did not taste like a jumble of ingredients. You were able to discern all the different flavors.
Tamago
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another fun and delicious meal at sushi kaneyoshi with some great ftc company.
some changes from my last visit:
no more saba bozushi but a new bozushi contender has emerged… nodogoro bozushi 
noten (tuna head meat)
the sweet baby jesus futomaki is back
the starting lineup
tachiuo tempura, astera caviar
kegani chawanmushi
the smoke show with Yoshi-san
cherry wood smoked hatsu katsuo
nodogoro bozushi
crispy-crunchy fans will love Yoshi-san’s nori, you can hear the crunch when biting into this from across the room.
soy marinated ankimo
smoked masu kushiyaki
anybody know the name of this fish?
aji
kinmedai
hotate (simmered in soy sauce and mirin)
masu
anthony-san showing off the red leaf wasabi
maguro zuke
toro
noten
kuruma ebi
murasaki uni (kyushu)
hokkaido bafun uni
anago
ankimo
BJF
the immaculate conception
added bonus, the fat from all the cuts of fish makes for a great hand lotion. #futo-kase
red miso, nori, daikon
fin
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Ok, @moonboy403 drop the pics so we can see who had the best seats and who took the best photos of the night… 
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The biggest disappointment of this meal is only one order of the futomaki
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I only did IG story on this one. No pics!
Even if I did take pictures, they wouldn’t have been anywhere as good as @PorkyBelly’s and @NYCtoLA’s.
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Yoshi-san ran out of fish, @NYCtoLA and @moonboy403 wiped him out. if we wanted another futomaki it would have been filled with wasabi, gari, and fish sticks.
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Saw the IG story. A lot of plexiglas, no bueno 
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Looks like kasugodai
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Hai, kasugo desu…
Undisputed sushi champ of LA currently. Anthony, Ai, and Yoshi are the definition of hospitality. I think as a whole, Sushi Kaneyoshi competes with high end spots in Tokyo. HIGHLY RECOMMEND
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had a fantastic night with delicious food and wonderful company from the ftc crew. it was great seeing familiar (maskless) faces and meeting new ones. thanks everyone for coming out.
the only negative I could think of was the single portion of futomaki that we had to share among eleven people. either serve a larger portion or don’t serve it at all, pretty disappointing. /s
On to the highlights:
- I’m nominating the seared noten as my bite of the year. it almost had the appearance of A5 wagyu, but tasted even more tender and fatty. Yoshi-san’s cutting board was so oily after preparing the noten, exxon filed for a drilling permit.
- hatsu katsuo
- nodogoro bozushi with that crispy nori
- smoked masu kushiyaki
- yoshi-san’s ankimo > foie
- maguro zuke
- aji
- kinmedai
- toro
- iwashi
- hotate
- murasaki uni with crispy nori
- ankimo hand roll, did I mention the crispy nori?
- baby jesus futomaki, add chopped toro for even more fattiness
special thanks to @TheCookie for sharing!
tachiuo tempura, uni
kegani chawanmushi
cherry wood smoked hatsu katsuo
nodogoro bozushi
ankimo
smoked masu kushiyaki
I think this is kasugodai
aji
kinmedai
masu
hotate
hotaru ika
maguro zuke
toro
takuan
noten
iwashi
hokkaido bafun uni
murasaki uni (kyushu)
ankimo
anago
the secret stash of nori, top right drawer
sweet baby jesus futomaki
fin
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