March 26, 2008
Whenever I get hungry for sushi it is hard to find the right place. Anyone can tell the difference between good and bad sushi, the fish must be fresh! People who open sushi restaurants think of it more as a trend, so they open the restaurant without any concern on how much tradition and passion sushi requires. It takes years to master.
I found a 5-star rated place in Tarzana, 5 minutes from my house. Sushi Yotsuya! From the outside it looked small, quiet, and hidden. Since there are so many sushi restaurants across the street and a few doors down, it was hard to spot.
On the right is Masa Masumoto (founder, proprietor, and chef; above right) is going on his 8th year after opening in 2000. Masa and his 2nd chef Chica are a good team, always communicating with one another. Masa’s goal was to have an original/traditional sushi joint since there is so many around his. He says he buys the fish every morning before opening, guaranteed! Can’t get any fresher than that.
Then we have our Mirugai (Jumbo Clam; above) and our Amaebi (Sweet Shrimp; below). The Mirugai was so fresh it was moving slowly on the rice (as you can see in the picture it is curling), it was so crunchy, which ensures freshness.
The Ankimo (monk fish liver; above) was excellent. The Ankimo was grilled, had a nice color to it. It had this Japanese mustard miso sauce on it. Never had it with a sauce like this. It was flaky, and once again melted in my mouth.
Next are my favorite Uni (sea urchin; above left) and Ikura (salmon roe; above right). The Uni is a delicacy, it fells like a tongue and looks like tongue. It tastes like the ocean, very salty and explodes in your mouth. The best. The Ikura is usually marinated before service to enhance taste, and most places don’t do it right, but Masa was right on.
Up above is Aoyagi (a orange clam; above), it was moving once again, very fresh, little bit of salt and lemon on it, and no soy sauce needed. It was crunchy and had a good citrus flavor to it, sooo good!
As we were trying to finish up, they treated us a round of their special fish for the day! Starting form the left was Managatsuo (Panfret; left), Tombo Toro (Fatty Albacore; 2nd to left), Kurodai (Black Snapper; 3rd to left), and Kinmedai (Alfonsino; 4th to left). They were all fish I have never eaten before; it was very new and exciting! They all tasted spectacular!
To finishing off, the best part is the Green Tea. Has to be dark as the Tea above, most places you go has weak light tea. You want to make sure you drink tea at the end of the meal to drain out all the oil and start digesting right away.
I recommend this place to any sushi lover out there.
18760 Ventura Blvd
Tarzana, CA 91356