Shin Sushi
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#Tags souvent utilisés
#Restaurant #Sushi #♥️ #🇯🇵 #❓Try
Ce qu'en disent les utilisateurs

"1 Michelin star 2024 #45 Best Restaurant by LA Time in 2023 ~$100pp Taketoshi Azumi is indeed the real deal-he's worked for two decades at top spots on both coasts and comes from a family of sushi connoisseurs. In fact, Shin is named for the Tokyo restaurant run by his late father (spot the sign hanging behind the counter). Despite its pedigree, the vibe is laid-back and the joyful chef keep things entertaining, and solo diners feel a part of the crowd. His approach to shari is singular and it makes a delicate base for some of the more unusual nigiri around, like a tiny bundle of Japanese chives tied with crispy nori and topped with bonito. Then look forward to the very rare and lightly torched cherry trout, or sakura masu, which is a marvel thanks to its smoky outer layer giving way to melting richness. Come early, and you might be the only person sitting at Take-san’s bar, but you’ll still get the full show, including Washington oysters, Japanese conch, and bluefish from Boston that tastes so fresh you can practically hear it talking about Bill Belichick."


"Encino Japanese $$$ The San Fernando Valley claims its share of top-tier sushi counters: I’d direct you to Brothers Sushi in Woodland Hills, Go’s Mart in Canoga Park or, for a glass of grand cru Chablis alongside your aji and hirame, Sushi Note in Sherman Oaks. I particularly admire Shin Sushi in Encino, an experience of the genre stripped to its essence. Chef-owner Taketoshi Azumi doesn’t pad his omakase with farmers market finds, vegan derivations, A5 Wagyu or truffle salt. Dinner will start with an appetizer plate of rotating seafood and vegetables that frequently includes one sawagani — a tiny fried crab that is entirely crunch. Then Azumi channels his energies solely into nigiri. His focus is a reminder that unions of fish and rice can be riveting in their gradations of texture, with minimal embellishment needed. Pray that he receives his shipment of menegi, needle-thin Japanese chives. He binds a bundle of them to rice with a band of nori and a finishing sprinkle of bonito flakes. This is often a finale piece, and its resonant sharpness doesn’t dim until after a spoonful or two of tofu mousse with black sugar syrup for dessert."


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