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Approuvé par 3 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
607followers
101places
"#43 To sit at the counter at Q, a small, sedate omakase restaurant in downtown L.A., is to receive an education in edomae sushi, a mode of sushi-making that involves lightly treating the fish with some type of cooking or curing element. Chef Hiroyuki Naruke is a master of the genre. At dinner, he guides you through 20 or so pristine bites, the fish manipulated just far enough to amplify its essential tones and flavor. There might be clean-tasting, delicate fluke, marinated with kombu and sliced so thin it’s nearly translucent; oysters punched up with a bright, extra-tart ponzu sauce; or silvery mackerel, treated with red vinegar to amplify its rich, pronounced flavor. The pageant of meticulously treated fish usually ends with Naruke’s tamago, not the sweet egg cubes of workaday sushi joints but a compact bite packed with chopped shrimp. The flavors at Q are thrilling in their precision, and memorable most of all for their fleeting, ephemeral quality. Beer, wine and sake. Valet parking after 6:30 p.m. Credit cards accepted."
In the Loup - a foodie's world map
@victoire_loup
21197followers
3083places
Sean Glass
@sdotglass
3149followers
3288places
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"1 Michelin star 2023 #43 Best Restaurant by LA Time in 2023 Authenticity and tradition are paramount in this extraordinary little sushiya. From the moment you walk in to the rapid succession of courses that follow, everything in this dining room seems steeped in a sense of calm. Meals typically begin with Chef Hiroyuki Naruke, who gracefully prepares every item and thoughtfully serves each diner. Edomae sushi arrives as an omakase of sublime fish, while other courses may commence with downright flawless sashimi and nigiri. Case in point-amberjack sashimi with onions and soy, where each morsel is sliced, seasoned and set before your eye. This may be tailed by such delicious nigiri as Hokkaido scallops, kohada and fatty tuna.The pleasure of dining here extends right to the simple, spongy and fluffy block of tamago."
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