One of the more unique omakase experiences we've had. Chef Shin Akazawa, a protege of Sushi Sushi and most recently of Mammoth, serves six people maximum at his little place off Westwood.
High-end omakase focuses on the quality of the ingredients, the presentation, and the service. Chef Akazawa adds his own spin on the selection and presentation, including cooked butterfish (!) and a larger-than-expected dose of monkfish liver. His appetizer plate may not use the most unique ingredients, but it's tasty and very effective as an introduction to the rest of the meal.
An unusually good execution of abalone, an uncommon black snapper, and a somewhat different grade of Spanish mackerel than the norm highlighted an exceptional meal, while traditional standouts such as fatty toro (otoro) and uni (Santa Barbara) sealed the level of excellence.
Add in Chef Akazawa's own experiences, including several years cooking and fishing up in the Eastern Sierras, and you have a truly unique meal. So good, in fact, that Mike and Joe and I ended up inspired!