I saw on their Insta that they had fresh porcini for the week, but couldn’t make it there til Sat and managed to snag the last porcini order (it had already been “off-menu” I guess)
Everyone said the monk’s chirashi was good but I was honestly surprised how good and flavorful it was. I feel like I appreciated this place more after watching the video and learning about the attention to sourcing. The space is huge - only a few tables when we went at the end of the night - coachella weekend ?
Appreciated the seasonal focus. I read on reddit that they cut off shrimp eyes to farm them
Tried to make my own version of monk’s chirashi at home, with some jangajji. Not surprisingly, not as good — but also, much better than just plain rice as a side. I think the kazami shiso (I subbed perilla from the korean market) was a great idea — makes everything feel more herby and refreshing. I guess like an asian version of lime cilantro rice?
Finally went. We were in the neighborhood this weekend and I was pretty sure we could just walk in, which turned out to be true even at peak hours on a Saturday night. When I look back, they have adjusted their pricing over the years. It feels more fair now, but still a bit expensive, enough so that it can feel a bit like taking a gamble ordering some of the dishes. Largely it felt like our ordering paid off, I would go back again. Sake by the glass felt like a good value.
Grilled spinach was a surprise highlight. Great charcoal grill flavor, just enough sesame and salt. Not wilted, almost raw, and I saw them cooking it over the grill. Memorable texture and flavor.
Luckily they still had foraged white porcini on the menu. The porcini steak was the strongest. Grilled porcini with egg yolk was not quite the same level as in the Basque region of Spain… but that’s a high bar to hit. They ate a little bit…dry? Not bad, but the Basque version is more sumptuous and I prefer that take over this one. We passed on the carpaccio with shaved raw mushroom.
Duck breast was solid.
Coffee kakigori was OK, and seems fairly priced now. My big criticism would be that the dates were large half dates at the bottom of the kakigori. Made them really hard to eat and a bit unbalance (the date fills the spoon and you can’t fit much more of anything else on it). Some changes to layering and smaller date pieces would improve this as the proportion of ingredients seemed good.
Food feels minimalist, like the room and vibe. Almost… austere, but not quite. I can see why it is not more popular, I don’t think it appeals to a wider audience in LA as well as other places in the area. It’s like sushi without the cachet. I can see why chefs like it, it’s very seasonal and ingredient focused. There’s really nowhere to hide and you must conceive and execute the dishes well. Would concur with others that if the style appeals to you, go sooner rather than later, hard to say how long it will last in the current business climate.
The chef’s dog was injured/needed surgery and they were raising money over the weekend. Apparently they’re the ones who forage for the mushrooms! I donated because I hate seeing a pup in pain and vicariously it supports him/the restaurant to not pay 10k for surgery.
Oh no that’s awful. It always surprises me to hear about people who get stuck with huge vet bills they can’t afford - but they could have afforded $50-100/month for pet insurance. If the thought of a $10-15k vet bill is scary…you should have pet insurance.
Apparently he has it! But from experience with pet insurance they hit you with every pre existing condition they can. My dog had patella surgery and then needed an adjustment to a pinched nerve from that surgery and they counted it as a pre existing condition and hit me with a 10k bill
Yeah, the spinach was my favorite dish from our last visit.
I don’t know how the place is still open, except a “rich owner who doesn’t care about the money” theory. (We were told the owner is a Hong Kong film director.)
Interesting - I don’t mind it in this case as a staunch anti generative AI person - this just sounds more like automation and robotics to do ikejime and if it works, cool!
I went on the 4th!
It looks like a great deal. I’m no expert on sushi, but the fish was good. It made me sad for all the other probably-stressed-while-dying fish that I’m eating elsewhere. We just got the bluefin chirashi and some other stuff.
The rice wasn’t super seasoned on the chirashi (which is interesting since it’s super seasoned on the monk’s chirashi). Monk’s chirashi was a little less stunning than spring – summer produce is just amazing all around, minimal prep required.
I thought it was a good deal, they coursed things since we got the oyster as a starter. The pickles were a little salty and the miso was intense; there was a lot of roasted eggplant. Maybe a red miso? Haven’t had anything like it!
Seems like a nice place to go with friends; I might try rolling through for just some temaki, but it seems like a shame to speed through a temaki like one might at Yunomi, for example.
The temaki look great from Instagram! I want to come back and try it & the normal chirashi, and I appreciate how the lunch menu makes things a lot more approachable & easier to return for.
Melt ICE special (50% off kakigori) was still going when I went last week).
I went with Monk’s chirashi plus temaki on a very pleasant lunch there last week. Grilled black cod really nice but the trout roll (I think was trout but am now doubting myself and foolishly didn’t photograph the menu) combined apples, walnuts and a bit of horseradish with huge impact. Elements of maror and charosets from a seder. I am not a huge ume fan anyway and found that the chirashi relied a bit heavily on it to generate flavor. Could have used more of the stonefruit, which was the highlight of the bowl. I like how different it is from 2001, like they’re diversifying to conquer this corner, lunch-wise.
I consider monk’s chirashi their signature dish. I would use “unique,” “memorable,” and “interesting” rather than “delicious” to describe it, so opinions likely vary.
When I look back, they have adjusted their pricing over the years. It feels more fair now, but still a bit expensive, enough so that it can feel a bit like taking a gamble ordering some of the dishes. Largely it felt like our ordering paid off, I would go back again. Sake by the glass felt like a good value.
