Tuesday, October 7, 2014

Omakase at Q Sushi (Downtown Los Angeles)

One of the latest high end sushi restaurants to open in Los Angeles is Q Sushi in downtown. It's a quiet dining experience: he interior is stark, but certainly well thought out and elegant. The man behind the operation is Chef Hiroyuki Naruke who ran a small sushi bar in Tokyo but moved to Los Angeles after the tsunami in 2011.

IMG_7654
When you arrive, the only menu you'll be given is the drink menu of wines and sake. Your dinner will be the chef's choice omakase.
IMG_7658
Q has been called the most traditional, "real edomae" sushi in LA, which focuses on the flavors of the fish rather than the rice or condiments (says the J Gold). I suppose it's true that LA has had a fascination with sushi rice since the days of the Sushi Nazi.

Waiting for my perpetually late LA friend, my sushi chef (not Naruke) entertains me by showing me their wasabi from Shizuoka. Just like the restaurant, chef Naruke is a quiet man and he oversees everything even when he's not making the sushi.
IMG_7659
Finally my friend arrives and our meal starts with a light, bright sashimi of Fluke
IMG_7661
 Followed by a fattier Baja California Swordfish with caramelized onion dressing and soy sauce
IMG_7663
The touch of the dressing and sauces here are delicate, not a drizzle more that might overpower the fish.

Next: Japanese red snapper in homemade black sesame paste, garnished with gold flake
IMG_7665
The first time I've had sashimi with black sesame, and I certainly enjoyed the unusual combination.
Occasionally you'll find a stronger condiment, but it's matched by a stronger, fattier cut of fish like in the next dish: Seared o-toro with a spicy garnish made from rice, shishito peppers & chili oil
IMG_7666
We continue on with the nigiri courses, starting again with the lean Fluke
IMG_7668
The traditional edomae sushi as they do at Q means that they put no sugar in the sushi rice, so you may notice a difference when you first eat it.
IMG_7669
Grouper
Lightly seared local kinki (idiot fish)
IMG_7670

IMG_7671
Shima aji

Japanese barracuda
IMG_7672
Maguro (bluefin tuna)
IMG_7673

Yes, it's not a sustainable choice ... I find it hard to bring up at the restaurant because I don't want to make a scene and I can't deny that it tasted wonderful, especially the Chu-toro that followed ...
IMG_7674

Chef Naruke's right hand man is Rui, a Japanese-raised Peruvian
IMG_7675
IMG_7676
Sardine
IMG_7677
squid
IMG_7678
octopus
Q also sometimes serve unusual cured fish. For me, it was this Scottish salmon cured in kelp
IMG_7679
Kelp is fairly light giving the salmon a nice but subtle flavor
IMG_7680
Anago
IMG_7681
Ikura
IMG_7682
Uni
There is no dessert at Q and you will also end with a tamagoyaki (before the miso, of course).
There are two types of tamagoyaki in general: savory and sweet. At Q, they go even beyond the savory line and mix their tamago with shrimp paste
IMG_7684
To finish everything: miso soup.
IMG_7685

Q is easily one of the top sushi restaurants in Los Angeles right now (and I'm happy that there are quite a few these days). The price point is high (around $165?) and since it's omakase only you'd have to save dinner here for a special occasion. If you just want to try it, they do have a cheaper and smaller omakase for weekday lunches.

Q Sushi
521 West 7th Street
Los Angeles, CA 90014
(213) 225-6285
http://qsushila.com/home.php
Q Sushi on Urbanspoon

0 comments:

Gourmet Pigs   © 2008. Template Recipes by Emporium Digital

TOP