That’s just blue crab tho not a cali hand roll
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I had a KazuNori crab roll last night. 
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Brothers Sushi I think
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Ok if I want to do my own ala carte omakase. What order should I start with I know rule of thumb is like lighter to heavier fish.
Appetizer
Shiromi
Tuna (akami, chutoro, o toro)
Hikarimono (light to heavy)
Uni/anago
Egg
The question is where do mix in the clam, shrimp, fish eggs, and ika or tako
They offer omakase but I think pricing wise ala carte is the better deal plus the sushi bar is not in use so it’s just table service. I was going to order in 3s or pairs
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Good question. I hope the aficionados answer.
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where?
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See pic 6 for Jiro’s setlist.
https://www.finediningexplorer.com/reviews/japan/sukiyabashi-jiro/#&gid=1&pid=6
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Kurisaki local spot in South Bay
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Saw an ad for this book, looked cool
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I was excited to see this thread, as someone who was vegetarian lifelong and took a plunge into seafood just last year (heh). I’m finding that sushi is one of my favorite foods, let alone seafood. But I’m hitting the limits of “basic” sushi shops. I get Sugarfish every month and can already tell that some cuts are misses, others still good. I don’t think I have the palate for a $200 omakase. I liked Yama sushi marketplace. The Room sushi does lots of crunchy rolls which are good but it’s not about the fish. Tried some more expensive but still “basic” spots like katsuya and Wakuda in Las Vegas, not worth the price for me.
So what’s the next step for a sushi newb? Gen, Raku, etc that were mentioned at the top of the thread in 2017 - are they still relevant?
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Not sure where else to put this, but this seems like it could be a fun event: Global Rise of Sushi | Talk & Dining with “Tuna King” | JAPAN HOUSE LA
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Welcome to animal eating!
I haven’t been to a lot of places but feel like a beginner too. I like sushi gen, it’s consistent and I hear good things about the sushi bar. If you haven’t been to a sushi bar yet and ordered some cuts of fish you haven’t heard about before, you might like that! You can try new kinds of fish without committing to an omakase all-in. Sushi bars might have more seasonal or niche options.
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for omakase try takeda or fumio for lunch or shin sushi for dinner. or utamaro or morihiro for a la carte.
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I think if you’re looking for ‘good’ level sushi a lot depends on what part of LA are you in. You should be able find a spot by you where ideally you can become a regular and spend 120-150 a la carte before jumping off to ‘destination’ sushi spots. Others may disagree but that’s my opinion.
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Second Takeda or Fumio lunch. They are steals
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Just make sure you have good sushi. Looking for “deals” at cheaper places often leads to mishaps in taste or safety which can turn beginners off to sushi for quite some time…
Yama is a well-run establishment with a good track record for me. It doesn’t always have to be a “high temple” place (though the established houses have reputations which do ensure great bites for guests)…
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Thanks folks. I’ll try out the above. I imagine sushi is like other fine dining or like wine - if I’m getting into wine then a $2000 Bordeaux first growth may be great but I couldn’t tell the difference between it and a $100 fifth growth. So what’s the LA sushi equivalent of a wine that is good but not bank breaking to the extent that a noob wouldn’t be able to tell the difference for the extra $$$
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Hi @Rx8
Welcome to Sushi School. Food Talkers helped my learning journey a lot. Not sure where you live but for your wine equivalency I like Sushi Tama on Robertson Blvd. Here’s some photos from my past visits.
Enjoy your journey! Report back. 
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