Monday, May 25, 2015
... were a scaffolding of skeletons at Asanebo.
These brittle bites of fried fish framework had aioli to lubricate the vertebrates while we lubricated our palates with sake.
Mushi uni ($30.00):
... was salt-cured, steamed, sea urchin roe that we burritoized in sheets of nori with wasabi, shredded daikon, red radish and seaweed. These sea-gars were sensational.
... with scallop, salmon, shrimp, whitefish and octopus was nice, but was easily trumped by the yellowtail special ($30.00):
Citrus shoyu and black lava salt erupted over pristine planks of heavenly hamachi.
The seabass peach special ($16.00):
... had spoons that were a little bigger than the average mouth can easily accommodate. Grilled fish hunks and peach compote were nice bites, but not a reorder.
Aji ($10.00), hotate ($8.00), and tako ($10.00):
... were all delivered with instructions to skip the soy sauce. These maritime morels were marvelous.
Strip mall sushi remains one of our favorite features of Los Angeles.