Ohshima (Orange, CA)

1956 N Tustin St
Orange, CA 92865
Dining date: 12/21/13


Ohshima is one of Orange County’s notable and more popular sushi shops. I’ve had very limited forays into the OC sushi scene, but what I’ve found is some high quality sushi at some very reasonable prices. This was my second visit to Ohshima’s unassuming location in an Orange strip mall.

ohshima bar

The menu setup is a little unique. Bar seats come with a mandatory eight-piece omakase; the rest of the meal is supplemented by a wide a la carte menu. Sushi, separated between ‘Japan-originated’ and ‘Other’ is available as well as a selection of hot and cold plates. Diners can customize the meal to be sushi-only or feature a little bit of everything. We went for a meal that was primarily sushi but added a few hot bites. I definitely dig the flexibility.

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Akiko’s Restaurant (San Francisco, CA)

Akiko’s Restaurant
431 Bush St
San Francisco, CA 94108
Dining date: 12/2/13


I’ve always found San Francisco to have a surprisingly lackluster Japanese food scene, made very noticeable once I moved to Los Angeles. Comparing some of the most oft-eaten Japanese foods like sushi and ramen – SF hasn’t really had any noteworthy standouts. However, I do think it’s been catching up in recent years.

One example is Akiko’s, a restaurant that’s been around for almost 20 years but just underwent an ownership and chef change. My mom’s been following the restaurant closely ever since a stellar Michael Bauer review in September. The food’s more serious and passionate now and features a pretty extensive menu. Typically I feel like the jack-of-all-trades Japanese restaurants lack focus on any one particular item but Akiko’s seems to be able to handle it. Fried foods, grilled foods, noodles, rice bowls and a vast sushi/sashimi selection make up the menu. My mom went with the a la carte option while my dad and I opted for the omakase priced in an $80-100 range (with a few supplements). The $10 corkage was pretty sweet.

sushi bar

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Hamasaku (Los Angeles, CA)

11043 Santa Monica Blvd
Los Angeles, CA 90025
Dining date: 11/7/13

hamasaku exterior

Hamasaku’s been open for over a decade, although I feel like I only heard about it recently. The restaurant’s had a largely entertainment-based clientele (following its owner Michael Ovitz) and its most notable menu items are fusion sushi rolls, many named after celebrities and regulars. Not exactly my scene, but I’ve lately seen more and more positive reviews on the traditional Japanese items on the menu. Coincidentally, I was recently invited in for a visit.

Hamasaku is located in the rear of a strip mall in West LA, in between Century City and Sawtelle’s ‘Little Osaka’ (perhaps a good representation of the restaurant’s balance between traditional Japanese and American fusion cuisine). The kitchen is run by executive chef Wonny Lee, while head sushi chef Yoya Takahashi mans the bar. Both started at the restaurant within the last two years, injecting some fresh influences.


A chef’s choice omakase menu was on tap this evening.


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Shunji (Los Angeles, CA)

Shunji Japanese Cuisine
12244 W Pico Blvd
Los Angeles, CA 90064
Dining date: 11/4/13


Chef Shunji Nakao has been around the LA sushi scene for some time now (greater than two decades) being a key plater in some well-known past ventures (Matsuhisa, Asanebo, The Hump). His eponymous and short-lived Shunji’s on Melrose opened a couple of years ago, to be succeeded by this spot in West Los Angeles. Opened early last year, it’s been on my radar for some time but I didn’t make my first visit until this week for lunch.

The restaurant debuted Mon-Fri lunch service last month, offering a more affordable way to try the restaurant’s oft-praised sushi. Regular dinner service offers a la carte, as well as a handful of tasting options: a $50 sushi special (10 pieces + 1 hand roll), a market-priced sushi omakase, a $100 omakase centered around plated kaiseki-like preparations, and a full omakase starting at $140. On this afternoon, we opted for the premium lunch special which offered 12 nigiri and 1 hand roll for forty bucks…a relative deal. Currently, lunch is sushi-only with potential for the full kitchen to be available in the future.

I appreciated that the day’s offering was rather comprehensive, complete with prices. As with many sushi meals, I’ll save comments for the end.


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Maru (Santa Monica, CA)

12400 Wilshire Blvd
Los Angeles, CA 90025
Dining date: 8/15/13


Maru opened a couple months ago in Santa Monica (on the border of Brentwood), a relocation of a restaurant in Valencia. The man behind the food is chef Jason Park, who mixes the Japanese/Korean influences of his childhood into his classically trained cooking background. A wide variety of sushi and sashimi is offered (which the restaurant self-describes as ‘world-class’), as well as an extensive menu of his Asian-influenced Californian cooking. Desserts are a big part of the menu as well and could stand on their own (as Park’s recent opening of dessert shop Ramekin in Los Feliz earlier this year is proving).

I’d heard good things about the restaurant early on and was invited in for a tasting. On the menu on this evening was a small sample of sushi and sashimi, as well as a good glimpse into Park’s cooking.

maru bar

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Shibucho (Los Angeles, CA)

3114 Beverly Blvd
Los Angeles, CA 90057
Dining date: 7/24/13


My friend and I decided to get dinner together with two particular stipulations: that it be sushi-centric and that it be a place neither of us had been to. Finding it difficult to find the ideal restaurant that fit these needs, we turned to Yelp for help. Shibucho ended up being the choice due to its 4-star rating and proximity to downtown. While we should’ve been suspicious of the only 52 Yelp reviews at the time of dinner, Shibucho sounded like a pioneering hidden gem. It’s been serving traditional sushi (no California rolls) in a very unexpected location (Westlake) for 37 frickin’ years (pre-dating Matsuhisa by over a decade). We figured it had to be doing something right. Wrong.

After the meal, my friend said it was the worst meal of the century. I’m not ready to make that claim, but I haven’t yet thought of a worse combination of experience and cost in the past 12.5 years. It was that bad.



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