Shunji: Re-opening - the Continuum

Shunji

Soft re-opening

Fancy wooden door is the only clue.

Drink menu, part 1.

Drink menu, part 2.

Place setting.

Wasabi and yuzu.

Shunji house sake "Ichigo."

Uni (sea urchin, Santa Barbara), caviar, quail egg, atop a mix of shredded potato and cauliflower.

Presentation.

Owan miso, shrimp paste, radish.

Chef Miki-san at work.

Hirame (halibut) and mizoy ginger (sp?). Almost onion-like. No soy sauce.

Fresh wasabi.

Japanese king mackerel, smoked with green tea. Topped with Australian sea salt.

Winter bonito.

Slicing.

Winter bonito. Green onion. Nori. Half bonito, half soy sauce for the broth.

Baby abalone lined up.

Baby abalone, with abalone liver sauce.

King crab atop a base of winter melon puree, shitake mushroom, and egg.

Fish pr0n.

Otoro being prepared.

Monkfish liver pate and a tiny slice of toast.

Top row: buri.<br />Middle row: shima aji, aji, barracuda, nodoguro.<br />Bottom row: red snapper, itoryi snapper, kinmedai, bara fish.

Roast duck with baby carrot.

Red snapper, sea salt, yuzu.

Itoryi (sp?) snapper.

Japanese barracuda.

Kinmedai (golden eye snapper).

Bara fish (Asian sea bass).

Aji (Spanish mackerel).

Nodoguro (Japanese black throat sea perch).

Buri (adult yellowtail).

Shima aji (jack mackerel).

Akami - the main part of bluefin tuna (lean red meat).

Chutoro.

Otoro.

Ikura (salmon roe).

Red shrimp, topped with dried millet roe. Roe was definitely more intense after being dried.

Anago (sea eel).

Uni (sea urchin, Santa Barbara).

Making bluefin tuna hand rolls.

Bluefin tuna hand roll (hon-maguro).. Tamago.

Tamago.

Enoki mushroom and sliced bean curd soup.

Roast green tea ice cream served with Japanese pear and grapes.

Japanese pear and grapes.

Tea. I think this might have been barley tea?

Flowers for their grand re-opening.

Shunji's first week of re-opening after moving from their old location on Pico Blvd. to the new one on Ocean Park Ave.

The food is, as always, superb. Chef Miki-san does a great job, and at the second bar, Chef Shunji himself crafts. Dine with either-- it's worth it.

Menu for the evening:
Shunji ichigo sake.
Uni (Santa Barbara), caviar, and quail egg atop shredded potato, cauliflower.
Owan miso (soup), shrimp paste, radish.
Hirame (halibut) and mizoy (sp?) ginger. No soy sauce.
Green tea smoked winter saba (Japanese King mackerel) with Australian sea salt.
Winter bonito. Green onion. Nori. Half bonito broth, half soy sauce.
Baby awabi (abalone) atop rice. Liver of abalone as sauce.
Winter melon puree, shitake mushroom, egg, taraba kani (king crab).
Ankimo pate (monkfish liver pate).
Duck (marinated with miso).
Onagai (red snapper) sea salt, yuzu.
Itoryi (sp?) snapper.
Kamasu (Japanese barracuda).
Kinmedai (golden eye snapper).
Bara fish.
Aji (Spanish mackerel).
Nodoguro (Japanese black throat sea perch).
Buri (adult yellowtail).
Shima aji (jack mackerel).
Akami (lean bluefin tuna).
Chutoro (medium fatty bluefin tuna).
Otoro (fatty bluefin tuna).
Ikura (salmon roe).
Red ebi (shrimp), dried karasumi (sp?) (dried millet roe).
Anago (sea eel).
Uni (Santa Barbara).
Bluefin hand roll (hon-maguro).
Miso soup with enoki mushrooms.
Tamago.
Japanese pears, grapes, roasted green tea ice cream.

Other notes: set aside 3 hours. Bar is imported German ash, walls are imported German birch. Alcohol is extra.