Last night, we went to Hachi Sushi & Robata in West Los Angeles with some friends for dinner. We sat at the bar and ordered omakase from Masa San, who is the head sushi chef. I've been to Hachi before but only with Nobu San, who I really like; he had the most amazing knife skills that I've ever seen and always dazzled us with his omakase. We started with a trio of sashimi: amaebi (sweet shrimp) and tomato tartare, big eye tuna with diced jalapenos and wasabi, and halibut wrapped around daikon sprouts over seaweed:
Next was a trio of mirugai (giant clam) in mayonnaise with asparagus and sesame, aji (spanish mackerel) with some ginger, scallions and ponzu, the fried amaebi head, and strips of tai (snapper) with seaweed:
Next, we had some Santa Barbara uni (sea urchin) on top of strips of ika (squid), ikura, in a seaweed dashi broth. I've had similar dishes elsewhere and also make it at home, but this was one of the best; the uni was extremely fresh and sweet and the dashi broth was delicate and lovely.
Hachi Sushi and Robata
12009 Wilshire Blvd
Los Angeles, CA 90025