Counter service by chef Mark is a zen-like pleasure. It is almost a meditation, watching him deftly slice shining cuts of premium fish amidst friendly chatter across a sparkling counter. The decor here is as elegant as his knife work; clean, quietly warm; a welcoming space.
There's a series of starters; a fresh salad with tangy dressing, a steaming bowl of miso soup.
Dry-aged Ceviche features colorful chunks of lime-laden fish. Something about the acid opens the palate and whets the appetite for what’s to come.
First is a slice of Baby Sea Bream, cool with shiso and lime.
The Orange Clam hails from Boston, a delicately meaty chunk tenderly scored into soft stripes.
Chutoro is a familiar favorite, as fat melts amongst the meat.
Hokkaido Scallop is sweet and soft, dotted with zested lime.
The crispy covering of the Beltfish Tempura melts away from buttery bits of such soft flesh.
Ora King Salmon has serious smoke, and 3 weeks of aging gives it a firmer finish.
Marinated Bluefin Tuna comes alive with a spike of mustard.
Jack Mackerel is gooey and smooth with just thr slightest fishy sting.
Sweet Sea Perch is silky and slick.
And just when I think I’ve seen it all, a bit of fresh Ikura graces my plate. This is so different from any other I’ve had, not so fishy, a firm and satisfying pop from every single bubble bursting with flavor, full of liquid much thinner and far less ooey-gooey.
Tamago concludes the lunch set, but there always more a la carte.
I pay extra for the Uni as the price point makes it prohibitive at lunch, and it's worth every cent. This stuff is so fresh and so impossibly sweet, and chef cuts thick stacks to set into the gunkan.
Any way you slice it, $100 for premium sushi is a steal, especially on the swanky streets of Santa Monica. And the quality they’re able to provide is astounding; spectacular slices of fish, some spiked with touches of creativity from one of LA’s sweetest chefs.
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