Tuesday, September 29, 2020

LA Sushi and Chirashi Takeout Boxes - A Roundup

If you've been following me over on Instagram, you may have noticed how many sushi and chirashi I've been eating as takeout. I decided to do a roundup of all the ones I've eaten so far! Here's the list and my thoughts, arranged from the lowest priced to the highest. Of course, I haven't ordered ALL the sushi takeout in LA, so I'll be updating the list as I go. 

1. Kaisendon from Iki Ramen ($19.50)
Even though the kaisendon at Iki Ramen has slightly increased in price from $18 to $19.50 it still the best deal around. They have some great quality fish, with fatty yellowtail, fresh scallops nicely topped with yuzu, blue crab, salmon, ikura and spicy tuna. It really hits the spot when you have a craving! For this fish quality, less than $20 is an amazing price.

2. Sushi Box ($28.95) and premium chirashi ($44.95) at Ootoro Sushi
I wasn't sure where to put this on this price-ranked list since we got two boxes. A cheaper sushi box and a more expensive premium chirashi box. The sushi box was inexpensive and filling, but to get my favorite cuts I would have to go with the premium chirashi box, which also contains toro, amaebi topped with uni, and the fried head of the amaebi.

3. Nozawa Trust Me at Sugarfish ($38)
Sugarfish has had a takeout box since pre-lockdown, so they've got the presentation and everything down already. Sugarfish may not be the most exciting on the list, but it hits the spot and a good value. Sugarfish is always consistent, so you know what you're in for. 

4. 10-piece nigiri sushi omakase at Sushi Tama ($45)
Sushi Tama is a newcomer in West Hollywood. They opened in the middle of the pandemic from the Showa Hospitality Group who also run Himitsu in La Jolla, among other spots around the world. They offer at-home temaki set and to-go sushi omakase. The 10-piece omakase is a great option if you want high quality fish and premium options like toro and uni without spending too much, as usually you have to opt for a pricier premium options for those.  

5. Hokkaido Kaisen Premium from Sushi Tsujita ($46)
Sushi Tsujita on Sawtelle is always a good option. The Hokkaido Kaisen premium box comes with salmon, scallops, crab, uni, ikura and tamago. For a couple dollars more, though, you can get the below chirashi, which I thought was a better value.

6. Bara Chirashi Premium from Shin Sushi ($48)
Shin Sushi
The regular bara chirashi at Shin Sushi is $38 but I opted for the premium version for $48 which comes with hamachi, shrimp, mackerel, uni, ikura and more. This was a good amount of food and a good value that I can highly recommend for the valley. Shin doesn't have its own website but you can place your order on Tock.

7. Premium "Jyo" chirashi at Brothers Sushi ($50)
This premium chirashi at Brothers was one of my first takeout orders, and I've returned a few times since - both because this is so close to me and because this chirashi is so great, especially for the price! For $50 you get a ton of sashimi which includes toro, uni, and amaebi, and also comes with miso soup and a salad. You can never go wrong with this one. 

8. 20-piece premium omakase at Yasu ($100)
Resy currently is only showing the 13-piece omakase for $86, but at the time I ordered they had a 20-piece one for $100. I've been to Yasu last year for the omakase (in person), so I knew I was going for some high quality fish. This did not disappoint. It was a lot of food and each piece was excellent. 

9. Chirashi box from Kato ($125)
This chirashi box is on the expensive side, but after seeing how much uni was on top in photos, I decided to get it. This box would almost feed two people. It's definitely too much food for one - add and appetizer and split this wit someone. Loved the combination of everything and of course, how much uni it had. 

10. Dry-aged chirashi from The Joint ($200)
This is an unusual one, since The Joint is not a sushi restaurant. It's a fish market and cafe, and they specialize in dry-aged fish. The dry-aged fish actually makes for high quality, sushi-grade cuts, and the process can really elevate the textures and flavors of the fish. It is an expensive box not only because of the quality of the fish, but you also have to remove the outer parts after dry aging. Still, everything was amazing and it's worth trying once to see how the process changes the flavor and texture. 


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