TBA
Kusano
Chef Yasu Kusano runs a very unassuming place in a sleepy corner of Culver City. His operation is so minimal he's actually the only staff, yet he still manages two dinner seatings daily of up to 8 (7?) people each.
As a one-man operation, and with so many things to do for a successful omakase operation, he isn't quite up to what the Michelin guides look for. Inside is a spartan affair, the drink menu is small (but quality), and the sushi, while excellent, isn't quite the ridiculous insanity of some of his more expensive competitors. Don't look for charcoal searing, for example, but most visitors won't even notice.
The meal itself is excellent, mostly fish from Japan, with a particularly tasty ankimo (monkfish liver) that was actually from Boston (not Japan!). The miso soup was served extremely hot, yet was particularly well-balanced with fish head, fish bones, and shrimp heads, in a way many others miss. Not quite as sure on the uni, which was presented with caviar and ika-- the other diners loved it, I think I prefer a more traditional presentation. The cut of hotate (scallop) was also a bit odd, and the sakura masu (cherry ocean trout) was forgettable.
Still, overall, a very enjoyable meal, especially if you consider Chef Kusano-san also charges a decent bit less than his Michelin-star competitors.
Menu:
Sawara (Kyushu king mackerel, white onion, shisho leaf, ginger).
Hirame (Kyushu halibut, lemon juice and sea salt).
Shima-aji (striped jack from Japan).
Hotate (Hokkaido giant scallop).
Kohada (gizzard shad topped with dried egg).
Ankimo (monkfish liver from Boston, daikon radish on top).
Iwashi (Hokkaido sardine, ginger and scallion).
Ama ebi (sweet shrimp with shrimp roe).
Kinmedai (Chiba goldeneye snapper, seared).
Miso soup (fish head, fish bone, shrimp head).
Akami (Nagasaki, marinated in soy sauce).
Chutoro (Nagasaki).
Uni and ika (Hokkaido sea urchin and squid).
Sakura masu (Omori cherry salmon).
Chutoro hand roll (with chopped radish).
Baked anago (Nagasaki sea eel).
Tamago (egg, whitefish).
Yuzu granita.