Hachi on Wilshire Blvd in West LA is
our go-to sushi spot when we aren't making our own
handrolls at home. We had Chef Masa's omakase on Thursday night. The fish is really good with a lot of interesting varieties. Every dish is meticulously presented with the perfect sauce and garnishes in a thoughtful order. It was more pricey than usual at $90 a person, but we did get a lot of varieties of the more expensive fish, like 4 different kinds of toro, plus a ton of food.
Update 4/1/11: unfortunately our two favorite chefs, Chef Masa and Chef Nobu, are no longer at Hachi.
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| Ankimo (Monkfish liver), Toro (Tuna Belly), Tako (Octopus) |
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| Tai (Snapper), Kanpachi, Uni with Ika (Salmon Roe) and Wakame (Seaweed) |
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| Chef Masa San in action |
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| O-Toro with ponzu daikon dipping sauce; really interesting with the sauce which was a refreshing match for the rich fish |
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| Chawan Mushi - egg custard with a little shrimp and mushroom |
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| Halibut with yuzu |
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| Mirugai (giant clam) and toro |
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| Mackerel |
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| Scallop and the best uni I've ever had (from Santa Barbara) |
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| Hamachi |
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| Tamago (egg) |
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| Anago (Freshwater eel) |
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| Negi toro handroll (fatty tuna and scallions) |
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| Kabocha custard with ice cream and mochi |
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| We started with a bottle of 2007 Far Niente Chardonnay, followed by a 2008 Sea Smoke Southing Pinot Noir, both of which went really well with the fish |
Hachi Sushi and Robata
12009 Wilshire Blvd
Los Angeles, CA 90025 (310) 473-9603 begin_of_the_skype_highlighting (310) 473-9603
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