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.
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.
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.
Finally my friend arrives and our meal starts with a light, bright sashimi of Fluke
Followed by a fattier Baja California Swordfish with caramelized onion dressing and soy sauce
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
The first time I've had sashimi with black sesame, and I certainly enjoyed the unusual combination.
