Ooohh is it kohada season? I thought that was more fall/winter?
Shinko season! Aka baby kohada. Though likely a bit later in the season for that delicacy. They gave it to us side by side to compare. I’ll post my pictures/review soon.
And I think it was a few more pieces than 20 for $300.
4 Likes
Kohada start to come into season when the colonies begin spawning in April and May.
1 Like
Amazing dinner at Kaneyoshi with @PorkyBelly . Thanks so much for the invite! Perhaps my favorite sushiya in LA so far. So much of it was so delicious that it’s probably easier for me to count what was only “merely good” vs “great!!!”.
Hirame tempura with seaweed sauce. Great start and the sauce was a perfect complement.
Tachiuo chawanmushi. Terrible photo, awesome dish.
Botan ebi with caviar. Another highlight! I only wish there was more.
Nodoguro bozushi. Wow!
This has to be one of the best nodoguro preps I’ve had. If the nodoguro bozushi is this good, I can only imagine how good the saba is (never had one from them when they had it to-go).
Kurobaigai (Japanese black snail). First time trying this! A bit difficult to fish out with the toothpick but a tasty treat.
Ankimo with green onion and sweet miso sauce. Haven’t had ankimo like this before and must say I think this is also my favorite version of this kind of dish! The sweetness of miso worked really well for me with the components. Overheard chef Yoshi tell another customer it was a summer seasonal prep.
Mozuku seaweed, scallop, tosazu. Usually when I see tosazu it’s more of a jelly so it was nice to have it in an easily drinkable format.
Kasugodai. Nice start to the nigiri!
Aji
Kinmedai
Hotate. Great hotate.
Shinko (left) and Kohada (right). Delicacy of the night! My first time trying shinko as it’s a rare seasonal item. Having them side-by-side was a great way to see the difference and I definitely preferred the tenderness of Shinko.
Aori ika. Wow this was awesome! Cold squid on top of warm rice and broth. All delicious.
Akami zuke
Otoro
Mehikari tempura. This tempure might’ve been even better than the first appetizer! Great bite here too.
Uni - Japanese Bafun (left) and Santa Barbara (right). Side-by-side again for a nice easy comparison. Tonight I found the SB uni worked better for me.
Anago
Tuna roll (left) and Tamago (right)
Tuna roll close up. As you can see, it’s three kinds of tuna in there. Akami and chutoro for sure. Not sure about the third one.
Delicious either way!
Suimono soup. I think this was made from fish bones. Very nice.
Shinko round 2! Could not resist ordering another one since the next time I have the opportunity to try will likely be next year.
An awesome perk about dining at Kaneyoshi - access to the great cocktails at Bar sawa afterwards! Still love the atmosphere and design of this place.
Japanese Godfather - Toki whisky, Amaretto, Matcha, Kuromitsu. A great night cap. The sweetness of the amaretto makes for a great dessert drink to close out the night.
No misses for me all night. Everything was at a minimum good and I found the majority of items I ate great. I’m definitely going to have to visit again. Thanks again to @PorkyBelly for the invite!
16 Likes
What was temperature of the rice? On my recent visit it was disconcertingly warm, borderline hot.
I was there for the Inaba collaboration so perhaps Yoshi is playing with the temp specifically on these nights.
1 Like
Tuna roll = honmaguromaki?
Perhaps in lieu of the famous futomaki?
2 Likes
@attran99 Yep! Maguromaki instead of futomaki. I think it was the same in Porky’s last visit too per above pictures. Feels like they’ve been making some differentiations based on what is being served at Kaneyoshi vs. Bar Sawa. Bar Sawa ankimo prep looks similar to what was served at Kaneyoshi before. Bar Sawa also serves futomaki at the end. Whereas Kaneyoshi now serves maguromaki and visibly adds things to their ankimo.
@onelabneh I do remember the rice being warmer. Definitely not hot though. I personally had no problem with the rice temperature but I’m generally not too picky about shari. Regarding shari I picked up more vinegar, which I usually don’t notice but enjoyed here. Experiences might vary there as I wouldn’t call myself a very nuanced diner.
I’ve only been to Inaba once and that was a long time ago, at least a year or two pre-COVID. And this was my first time at Kaneyoshi so no idea if that impacted anything.
Jesus 3 types of tuna in a maki! I am sitting in my car eating a California Roll from Wegmans fml lol
6 Likes
I feel ya haha. I went from eating that amazing maguro maki this weekend to a plate of microwaved Panda Express fried noodles and fried rice at my office - nothing else. It was free but was it worth it? (The answer is no but free food is free food 
)
7 Likes
Panda Express with no piping hot orange chicken is a travesty
3 Likes
kama-toro 
1 Like
the rice was noticeably warm for my first piece of nigiri that I even commented about it to @Bagel, but subsequent pieces were just right.
4 Likes
Yoshi San’s Shari got so much more controlled recently, temperature, texture and the little push on vinegar
And of course:
11 Likes
Oh, you got futomaki? I’m jealous! He didn’t make it the last time we were there (recently). 
Do you get all 12 pieces of futomaki?
What temp was the rice?
I heard from someone that went recently that they felt like the rice was way too warm killing the flavor of some of the fish, have others experienced this?
I do not believe Yoshi’s shari temperatures are random. He feels that some fish benefits from warmer rice to bring out flavors.
1 Like
I’m aware they aren’t random what I’m saying is that as while the diner thought the rice temp was too hot. Wanted to see if anyone had thoughts about that on the board.
If you don’t agree with the chef about what temperature the rice should be, go somewhere else?