Go Go Gyoza and Shin Sushi
Pre-dinner of Northern Thai-style sausauge dumplings with ginger nuoc cham dipping sauce (Chef Michael Williams of Norah and Margot) and Kurobuta Pork dumplings (with cabbage, egg, garlic, soy, sesame, and chives). The latter were different than the usual pork and cabbage but not hugely so; the former were actually quite interesting, with a subtle-yet-fragrant aroma that lingered after if you gave it time to be appreciated.
Then on to real dinner, Shin Sushi's deluxe bara chirashi. It's a surprisingly good value for a Michelin 1*, both pretty and tasty as you would expect. Uni, ikura, saba, tamago, shrimp, bluefin tuna, salmon, hamachi... many in little bits that worked in harmonious manner. Mackerel and uni adorned the top, with smaller bits of tamago being the second thing you noticed.
The rice was a tad dense but I'm not sure if that's because of the long car ride home? And the ginger was superb.
The fish miso soup was good too, although like any fish soup, best eaten in a well-ventilated place. *grins* Highly recommended if you live nearby, but if you don't, it's a bit harder a call, as Los Angeles simply has so many excellent Japanese restaurants!