Thanks @Mr_Meatballs . Definitely a nice dinner out. Yah we originally weren’t going out, but managed to find a day where we were the only guests in the restaurant (for a later reservation). And with only 2 Maru-san and his one server working (both fully vaccinated) we felt more at ease. Hope this subsides soon so you can make it out there. 
A Legend Survives - The Return of the Master Class in Wonderful Sushi - Mori Sushi [Thoughts + Pics]
Hi @js76wisco ,
Yah it worked beautifully, but normally Maru-san serves it with sea salt and citrus.
4 bottles of Sake? Yes. We maybe overcompensated for not having been dining out nor ordering much Sake over the pandemic. We wanted to support the Sake industry when possible. They were fantastic bottles. 
Cheers!
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Great report! That otoro dear near looks like wagyu beef. Everything looks flawlessly executed and delicious.
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Hi @A5KOBE ,
Thanks. 
It was one of the best meals so far with Maru-san. It feels like he’s only improving over time (which is great).
It was time for another visit to Mori Sushi. As before, Chef-Owner Masanori “Maru” Nagano greets us warmly and delivered another fantastic Omakase meal.
Tatsuriki - Nihon no Sakura (Cherry Blossoms of Japan) - Junmai Daiginjo Sake (Hyogo, Japan):
It’s becoming a tradition at this point: Mori Sushi visit? Must order a bottle of Tatsuriki Nihon no Sakura (Cherry Blossoms of Japan) Sake. As before, it’s celebratory, so smooth and easy to drink. Our friend who tried it for the first time on this visit said it was “like the purest water”. It was an excellent pairing with our opening courses, especially the Zensai section.
Shungiku (Chrysanthemum Greens / Crown Daisy) with 3 Types of Sesame Seeds:
The opening bite was a beautifully prepared simmered Shungiku (Crown Daisy / Chrysanthemum Greens) in a Housemade Dashi (fantastic!) with 3 types of Sesame Seeds that added a nice spectrum of nuttiness.
(Zensai Course) Uchiwa Ebi (Fan Lobster); Awabi Kimo (Abalone Liver); Hotaru Ika (Firefly Squid); Takenoko (Young Bamboo); Toro to Takuan no Kunsei (Smoked Fatty Tuna Belly, Smoked Pickled Daikon); Sayori (Japanese Halfbeak) Fried Skin & Bones; Shin Shoga (New Ginger (Seasonal)):
Uchiwa Ebi - Fan Lobster (Kyushu, Japan):
We enjoyed the Uchiwa Ebi (Fan Lobster) we got last time with Maru-san, but this evening’s Uchiwa Ebi was even better(!). More supple, inherently sweeter than the last one, just excellent!
Awabi Kimo (Abalone Liver):
I don’t know what mad culinary skills Maru-san applies here, but the Awabi Kimo (Abalone Liver) tastes like the most incredible pure Abalone meat (not organ meat) that you’ve ever tasted! More tender than regular Abalone, a gorgeous infusion of a savory-lightly sweet Dashi, and a flawless pairing with the Tatsuriki Nihon no Sakura Sake! 
Hotaru Ika (Firefly Squid):
The Hotaru Ika (Firefly Squid) was even better! Supple, with a very gentle chew, but so tender.
Fried Sayori (Japanese Halfbeak) Skin & Bones:
Maru-san deep fried the Sayori bones to the point of being a delicious edible crunchy snack! The lovely fish oils from the Japanese Halfbeak Skin deep-fried was wonderful on its own, but even better with the Sake.
Takenoko - Young Bamboo:
Maru-san also presented fresh Takenoko, what he said was the season’s best Young Bamboo. Gently cooked in a different Housemade Dashi, this was so good! Lightly earthy, tender, there was a vegetal sweetness that matched the Dashi’s light savory qualities.
Toro to Takuan no Kunsei (Smoked Fatty Tuna Belly, Smoked Pickled Daikon):
This is becoming a signature item on Maru-san’s menu, part of his Zensai course the last few times we’ve visited. As before, Maru-san uses Apple Wood to smoke the Toro (Fatty Tuna Belly) and Takuan (Pickled Daikon Radish) for hours, before it’s ready to serve.
The Takuan no Kunsei (Smoked Pickled Daikon Radish) was as pleasing as before, an enticing smokiness that accentuates the Takuan’s crunchy, sweet Radish flavors.
The Toro no Kunsei (Smoked Fatty Tuna Belly) was absurd. Deep, rich smokiness, luscious Fatty Tuna Belly. And a flawless pairing with the Tatsuriki Sake! (@BradFord @A5KOBE @Sgee @ipsedixit and all!)
Shin Shoga (Young Ginger):
A surprise offering on the Zensai course, I appreciate that Maru-san was showcasing what was fresh for the season. The Shin Shoga (Young Ginger) was something he just got in, and he was pleased by the fresh vibrancy of it. It was cooked in sweet liquid, topped with Yuzu citrus zest. Really good!
Steamed Abalone Soup:
And while we were served the Awabi Kimo (Abalone Liver) for the opening Zensai course, next arrived the actual Steamed Abalone itself served in a Housemade Dashi Soup. Maru-san is a master of flavors, and here the Steamed Abalone is expertly cooked and presented to maximize its inherent flavors. Not only is it truly perfectly cooked through (so tender, a gentle bite, silky), but the Dashi Broth was simply nourishing. 
It felt like your soul was being cared for as you were drinking this Soup.
Koshi no Kanbai - Kinmuku - Junmai Daiginjo Sake (Niigata, Japan):
Maru-san smiles as we order this next bottle of Koshi no Kanbai “Kinmuku” Junmai Daiginjo Sake. He confides it is his favorite Sake lineup. We’ve always enjoyed Koshi no Kanbai ever since we first tried it years ago, interestingly enough, at Mori Sushi. The Kinmuku is one of their top of the line bottles, it is “heavier” than the Tatsuriki Nihon no Sakura, but not in a bad way. It’s rounder, more robust, there’s a real gentle fruitiness (apples, maybe pears or melon), but the surprise is the rice flavors that come through(!). It’s gentle, subtle, but present. Lovely.
Tai no Kobujime - Wild Red Snapper wrapped in Konbu - Oita, Japan:
Always a great starter for the Nigiri courses. Gentle, pleasant, light meatiness.
Hotate - Scallop - Hokkaido, Japan:
Ridiculous.
Hokkaido’s best Scallops always impress, but this evening’s Scallops were some of the best I’ve had in recent memory. Silky, tender, just enough body to stand up to the bite. Super bright and fresh. There’s a real purity. I was so tempted to order another one immediately after finishing that bite. It was that good! (@paranoidgarliclover @Starch @BradFord and all)
Of course, the unsung star of each piece of Sushi we had as usual was Maru-san’s Shari (Sushi Rice). Maru-san (continuing the tradition and obsessiveness of Mori Sushi’s original owner, Mori Onodera) continues to go to great lengths to source the right Sushi Rice for his offerings. Originally he worked with a farm in California to grow and provide a specific Rice just for Mori Sushi(!), he’s now working with a farm in Japan to source a special blend of Sasanishiki and Koshihikari Rice, just for his restaurant. Wow! 
And it really makes a difference. You can taste and appreciate the individual grains of Rice, there’s just the right structure and density. It’s not overcooked, nor too mushy, nor too dry like some places around town.
Mizudako - Water Octopus - Hokkaido, Japan:
Very good! Soft, gentle chewiness, but slippery and quite tender.
Hata - Grouper - Mie, Japan:
I’ve enjoyed trying Hata (Grouper). It’s got a surprising meatiness, some chew, but not in a “rubbery” way. It’s just a meatier Fish, clean, more like a great White Fish in terms of flavor spectrum.
Sayori - Japanese Halfbeak - Tottori, Japan:
And while we previously got the Sayori Skin and Bones deep-fried (delicious!), Maru-san presented us with the Sayori meat in this Sushi course. Just a delicious, light oiliness (inherent), it’s one of my favorites, and tonight’s offering was excellent!
Aka Amadai - Red Tilefish - Miyazaki, Japan:
Maru-san lightly “sears” the Aka Amadai (Red Tilefish), and the result is a subtle smokiness giving way to this perfectly balanced, malleable, lightly oily, flavorful Fish. Outstanding!
Sawara - Spanish Mackerel - Hokkaido, Japan:
The progression is fantastic, and now comes Sawara (Spanish Mackerel), another highlight on this evening. A lovely oiliness, delicate brininess, and it paired wonderfully with the Koshi no Kanbai Kinmuku!
Maguro Zuke - Bluefin Tuna - North Carolina, U.S.A.:
Maguro (Bluefin Tuna) can really be hit-or-miss depending on the sourcing and the itamae preparing it. Sometimes it can taste bland, or uninspired, or you can have stunning preparations like this evening’s Maguro Zuke, where Maru-san marinates the Maguro in his special blend of Shoyu (Soy Sauce). And the sourcing from North Carolina (which is a surprise) continues to delight. This is some of the best Maguro Zuke I’ve had in years! One of the highlights of the evening! (@BradFord @ipsedixit @js76wisco and all)
Sakura Buri - Seasonal Adult Yellowtail - Mie, Japan:
But perhaps the most stunning bite this evening would have to go to the Sakura Buri (Special Variation of Adult Yellowtail). I’m always a fan of Yellowtail in all its various forms, but Buri is when its caught and served fully grown. This special Sakura Buri was simply incredible: Fatty, but not too fatty. There was a balance with the lean, a touch lighter than you’d expect Buri to be. Lush, but not overwhelming, incredible mouthfeel. Highlight of the evening!
Masu - Ocean Trout - Tasmania:
Another excellent bite! This current portion of our Omakase course featured this incredible lineup of Fish that were slightly fatty, but not overly so. The Masu (Ocean Trout) would’ve been another highlight, but being put right after the stunning Buri just overshadowed the next piece.
Kokuryu (Black Dragon) - Hachijuhachigo (Number 88) - Daiginjo Sake (Fukui, Japan):
Sake fans might be familiar with Kokuryu (Black Dragon). They have some excellent bottles. However, on this night, as we were considering what to get for a 3rd bottle of Sake, Maru-san gets a glint in his eye, and mentions he just got in a Limited Edition bottle from Kokuryu called Hachijuhachigo, which means “Number 88.” I’ve never heard of this before. I was excited.
This was pretty ridiculous. It was very clean, crisp, dryer than the Koshi no Kanbai Kinmuku, so that was a nice change for this final part of the Omakase course. Was it the best Sake I’ve ever had? No. But it was pretty tasty and a worthwhile try.
Kamasu - Baby Barracuda - Nagasaki, Japan:
I loved the gentle smokiness, this turned out to be a nice contrast to the previous few Fish, and helped adjust our palate for the next few.
Ohtoro - Fattiest Tuna Belly - North Carolina, U.S.A.:
Incredibly fatty and decadent. A fine example of one of the most popular Sushi offerings. Truly melt in your mouth.
Saba - Mackerel - Miyazaki, Japan:
Flawless. Maru-san really draws out the best flavors from Hikarimono (Silver-Skinned Fish). Saba (Mackerel) can sometimes get out of control, unbalanced at lesser skilled places. But in the hands of Maru-san, the preparation and final taste just hits a pinnacle. A controlled, deep complex oiliness (inherent), salinity in check, lovely brininess, and a fantastic pairing with the Limited Edition Kokuryu Hachijuhachigo Sake! (@BradFord @A5KOBE )
Shiro Ebi - Baby White Shrimp - Toyama, Japan:
During Spring, I always look forward to Shiro Ebi (Baby White Shrimp), and Maru-san always finds a good source when it’s in season. Each piece of this Shiro Ebi nigiri is made up of a bunch of tiny Baby White Shrimp. It’s like a far more delicate, pliant, silky Sweet Shrimp. Another highlight of the evening!
Nodoguro - Blackthroat Sea Perch - Shimane, Japan:
Very good, but not as supremely fatty-lean balanced as the best versions of Nodoguro that we’ve had with Maru-san and others in the past. Still delicious.
Uni Shiso Tororo Temaki - Sea Urchin, Shiso Leaf and Grated Mountain Yam Handroll - Hokkaido, Japan:
And then we get to Maru-san’s legendary Handroll course for the evening: What makes Maru-san’s Temaki course so outstanding starts with the humble Nori (Dried Seaweed). Maru-san is obsessive about finding the best types of Dried Seaweed that has a stunning crispy-crunchy texture that never wilts!
Pair that with perfectly sweet, flawless Bafun Uni from Hokkaido, Japan (zero oceanic aftertaste), bright Spring-like Shiso Leaf, and Tororo (Grated Mountain Yam) and you have one of best bites of 2022!
Uni - Sea Urchin - Santa Barbara, U.S.A.:
A classic presentation, going back-to-back, showcasing Bafun Uni from Hokkaido, Japan previously, and now Uni (Sea Urchin) from Santa Barbara, California. There are devoted fans in both camps. I love them both. Today’s Santa Barbara Uni was thankfully near-perfect, with no oceanic aftertaste that sometimes hits Uni a bit too often.
Kinmedai - Golden Eye Snapper - Chiba, Japan:
Another lovely piece that Maru-san lightly sears with Japanese Binchotan (White Charcoal). There’s a delicate smokiness imparted here as well, and the slight searing helps to release some of the oils. Delicious!
Kinako Warabi Mochi - Pounded Bracken Flour Dessert with Toasted Soybean Powder:
We end our Omakase with a simple, satisfying Kinako Warabi Mochi, which Maru-san makes in-house by hand, pounding Bracken Flour to achieve a texture like regular Mochi (made with Rice). It’s jiggly, lightly chewy, nutty, and a satisfying ending to a great dinner.
Maru-san delivers yet another stunning Omakase Sushi Dinner at Mori Sushi. From the knife skills, to the progression, to the “hybrid” approach of opening up with a beautiful seasonal Zensai course (more akin to Kaiseki), to the fantastic Sake Menu and affable nature of Maru-san himself, Mori Sushi remains a must visit for top tier Sushi in L.A.
Mori Sushi
11500 W. Pico Blvd.
Los Angeles, CA 90064
Tel: (310) 479-3939
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Wow
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Great report and looks like a really nice presentation of Spring! Great sake, too.
Opening with a clean and unfussy dashi presentation, and then the abalone owan with what looks like sakura no shiozuke and aonori, really nice!
I love the sound of how the nigiri progressed in texture, starting with some varied chew and gentle bounce:
- Tai no konbujime (which may very well be my favorite neta to start a progression of nigiri, for its slightly “dry” texture and showcasing of clean taste, umami that builds, and therefore allowing to focus on the rice’s texture. Speaking of rice’s texture, you really get that impact with the next piece).
- Hotategai
- Mizudako
- Hata
- Sayori
This sounds and looks really nice! Saba when prepared well is one of my favorite neta.
This sounds quite texturally sophisticated; it all rides or dies on the crispness of the nori. The uni and tororo provide the “neba” (sliminess, for lack of a better term), and then the shiso’s fresh, herbal bite and the nori’s crunch serve as a foil. With lesser quality nori and in lesser hands, this dish could easily become a failure texturally, so this almost seems like a way to show the precedence of the nori’s crispiness. Of course the nebaneba texture by itself can be a great thing (especially as an opener, like maguro yamakake) but just saying that if one attempts to do a temaki with a generous amount of nebaneba filling such as here, then it better have crunchy nori or else it’ll eat all messily. I also think that Hokkaido bafun uni in particular is the right call here to work with nori, and the sweet muraksaki uni from Santa Barbara has more impact in nigiri for the next course. Impressive!
Respect! Sounds like Maru-san does a lot of preparation himself and that’s really impressive.
Your reports are making me think that Mori Sushi may be serving the most sophisticated sushi meals in LA…not just about luxury ingredients, but rather about so much else. I’ll have to return soon!
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Hi @BradFord ,
Thanks for the detailed thoughts! Yah, Maru-san’s Zensai plate is always a surprise, and it really feels like he’s doing a “mini-Kaiseki” celebration of the current season when you visit him.
Tai - That is a great observation. I didn’t think about it that way, but so true.
Yes the progression was fantastic and as you noted, from Tai to Hotategai, Mizudako, Hata, Sayori… It keeps your palate engaged and interested. Truly an art that’s important for a great Omakase experience.
Uni Shiso Tororo Temaki - Exactly! Maru-san’s Nori is seriously legendary. He has the best Nori I’ve had in the States. He says he has to sometimes bid on auction(!) when there are shortages to get the specific Nori from Japan.
We usually get a 2nd Temaki of some sort, because the Nori is so good, but those 3 bottles of Sake we had… might’ve been a bit too much. 
Hope you enjoy your return visit to Mori Sushi when you visit again!
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Update 3:
To celebrate a birthday for a dear friend (fully vaccinated) who we hadn’t seen in a while, we thought it was the perfect opportunity to make a return visit to Mori Sushi (and see what the middle of Summer would bring for seasonal Fish offerings).
As before, when you walk in, you will most likely be greeted by Chef-Owner Masanori “Maru” Nagano first, since he’s behind the Sushi bar busy preparing various courses for guests.
Maru-san / Mori Sushi has arguably the best Sake menu in L.A., and it was a great opportunity to support the Japanese Sake industry during the pandemic. We started with:
Akitabare - Suirakuten - Daiginjo Sake (Akita, Japan):
An old standby, Suirakuten Daiginjo Sake was an excellent opener! There’s an immediate nose of ripe, sweet Melons, the taste is lightly fruity, round, with an excellent finish. No alcoholic taste. Just a crowd pleaser.
Mirugai Nuta - Geoduck Marinated with a Housemade Mustard Miso & Vinegar (Central Coast, California, U.S.A.):
As always, even the simple table mat is visually pleasing and a nice touch to enjoying your meal.
The Mirugai (Geoduck) was excellent. Crisp, bright, great texture, the Sumiso (Housemade Mustard Miso) with Vinegar preparation accentuated the Mirugai to perfection. And it paired fantastically with the Suirakuten Sake.
(Zensai Course) Awabi (Steamed Abalone (Small) with Abalone Liver); Hanasaki Crab; Kazunoko Tempura (Fried Herring Roe); Toro to Takuan no Kunsei (Smoked Fatty Tuna Belly, Smoked Pickled Daikon); Umaki (Fresh Water Eel with Egg); Tomato & Baby Peach:
The Zensai (“Appetizer”) Course at Mori Sushi has become a signature item when doing a full Omakase meal with Maru-san. This veers into hybrid Kaiseki almost, where the Chef is presenting you with little bites of what’s in season, and it was superb as usual.
Awabi + Awabi Kimo - Steamed Abalone (Small) with Abalone Liver, Topped with Smoked Karasumi (Salted Mullet Roe):
Beautifully presented in its shell, the pearlescent glow from the edges was a nice touch. The Steamed Abalone is perfectly cooked, a wonderful light meaty texture, firm, but yielding, and just a deep flavor. Maru-san notes this is a “small Abalone,” because there’s going to be a “large Abalone” later on in the meal. Interesting. The Smoked Karasumi (Salted Mullet Roe) was glorious.
Hanasaki Crab + Hokkaido Uni Sauce (Hokkaido, Japan):
We’ve had Hanasaki Crab only one time before, and it was here with Maru-san previously. The Hanasaki Crab is quite rare around these parts, it’s beautifully, inherently sweet, light, delicate, less intense than our local Dungeness Crab, but still outstanding. This paired beautifully with the Suirakuten Sake as well.
Toro to Takuan no Kunsei (Smoked Fatty Tuna Belly, Smoked Pickled Daikon):
Still a highlight as always. Maru-san smokes the Takuan (Pickled Daikon) in-house, as well as the Toro (Fatty Tuna Belly). The result is smoky, crunchy, sweet savory bites of the Pickled Daikon, and then you get the Toro no Kunsei, which is concentrated lush fattiness, but reduced and controlled with the smoking, so you get this compact, decadent bite.
Kazunoko Tempura - Tempura Battered Marinated Herring Roe:
This sounds like a basic thing, but no one’s doing this locally and it’s a brilliant idea: Maru-san takes some beautiful Marinated Herring Roe (Kazunoko) and fries it up, Tempura-style. The result is this absurd combination of lightly crisped exterior Tempura batter, and then you get massive crunchiness from the Kazunoko, along with with pops of delicious almost creamy flavor. (@BradFord @ipsedixit and all.)
Umaki (Fresh Water Eel with Egg)
Fantastic Tamago (Egg) preparation, with a beautiful infusion of the Unagi (Fresh Water Eel). Maru-san’s Tamago for this opener course is far better than many local Sushi-yas end-of-meal Tamago.
Wakamomo (Baby Peach) + Japanese Cherry Tomato:
Simple, but so on point, and a beautiful bookmark of the Summer season: The Wakamomo (Baby Peach) is stunningly sweet, full of aromatic Peach flavor, and the Japanese Cherry Tomato is excellent, sweet, a touch of acidity to balance out the sweet, deep umami flavor.
(Osuimono Course) Ebi Shinjo (Shrimp Cake in Housemade Clear Dashi Broth):
Maru-san’s Housemade Ebi Shinjo (Shrimp Meatball / Cake) is beautifully shrimpy, and the Pickled Sakura (Cherry Blossom) is gorgeous. But it’s the Housemade Clear Dashi Broth that remains the star: It’s so clear and clean, gentle, delicate, and as mentioned before, it feels like it’s nourishing your soul. Outstanding!
Tatsuriki - Nihon no Sakura (Cherry Blossoms of Japan) - Junmai Daiginjo Sake (Hyogo, Japan):
We finished up the 1st Sake bottle before the Nigiri Sushi courses began. 
Time for another Sake: One of our favorites, Tatsuriki’s excellent Nihon no Sakura (Cherry Blossoms of Japan) Junmai Daiginjo Sake is drier, cleaner, a bit more sharp / focused, but so refreshing. As before, this bottle’s signature are the hand-cut and hand-placed 24k Gold Cherry Blossoms in each bottle (and great tasting Sake as well).
Tai no Kobujime - Wild Red Snapper wrapped in Konbu - Hyogo, Japan:
Always a nice starter for the progression of Sushi, the Tai no Kobujime features delicate, light Wild Red Snapper that has been enhanced with the Konbu (Kelp) before serving. But more importantly, the Shari (Sushi Rice) from Maru-san is immediately noticeable and outstanding! Maru-san continues to work with a farm in Japan to source a special blend of Sasanishiki and Koshihikari Rice, just for his restaurant! And the result is the best Sushi Rice in L.A.
Hotate - Scallop (Aomori, Japan):
While seeing Scallops from Japan (usually Hokkaido) are becoming more and more commonplace at Sushi spots around So Cal, being able to draw out that extra bit of umami and special flavor is what makes Maru-san stand out, such is the case here with beautiful silky, fresh Scallops from Aomori, Japan. I love Hokkaido Scallops and have been fortunate to enjoy many over the years, but these Hotate (Scallops) on this evening were some of the best I’ve ever had!
Mizudako - Water Octopus (Hokkaido, Japan):
Clean, light, it has a chew, but the Mizudako is ultra tender and creamy at the same time.
Aka Amadai - Red Tilefish (Tottori, Japan):
This front section of progression subtly shows off the brilliance of a Sushi Master like Maru-san. Someone might just enjoy the excellent Nigiri Sushi pieces as is, and that’s fine, but it’s simultaneously an exploration of textures for the opener, to awaken the palate and senses. From the Tai (Wild Red Snapper) to the Hotate (Scallop) to the Mizudako (Water Octopus) and now to this special Aka Amadai (Red Tilefish).
The Aka Amadai is meaty, but as you bite into it, it turns almost creamy(!) and tender, mixed with the outstanding Sushi Rice and you have one of the highlights of the meal.
Aji - Horse Mackerel (Hokkaido, Japan):
Absurd.
Seriously, it is not an understatement in saying I just had the best Aji Sushi I’ve ever had in my life! (Even from places in Japan.) Maru-san has sourced and prepared a spectacular bite, the Aji (Horse Mackerel) is singing with flavor: It’s inherently oily, with a touch of lusciousness (but not too much), it has enough leanness to make a balanced bite, the preparation to draw out this much glorious flavor, the Nikiri Sauce, the fresh Ginger, the Negi, and then his Rice.
Maru-san beams that this is the best time for Aji and it shows. Do not miss this, highlight of the meal.
Mirugai - Geoduck (Central Coast, California, U.S.A.):
(Forgot to take a picture - devoured.)
Crisp and clean, I love a great Mirugai (Geoduck) preparation, and Maru-san chats how he’s happy with the Mirugai he’s been able to source.
Sanma - Spanish Mackerel (Mie, Japan):
A gentle smokiness accentuates the inherent oiliness in the Sanma (Spanish Mackerel). Very good!
Maguro Zuke - Marinated Bluefin Tuna (Boston, U.S.A.):
The Bluefin Tuna marinated in Soy Sauce imparts just enough of a deep Shoyu flavor but the Tuna flavors still rise up and shine here. Delicious!
Kokuryu (Black Dragon) - Ryu (Dragon) - Daiginjo Sake (Fukui, Japan):
Kokuryu (Black Dragon) has always delivered consistently great bottles throughout its lineup. While we’ve enjoyed some legendary bottles from this brewery (Shizuku, Ishidaya, Hachiju Hachigo), their Ryu (Dragon) Daiginjo Sake is just a fantastic bottle and a great value (much cheaper than those other bottles). This was rounder, more robust, some sweetness with a smoother, clean finish compared to the Tatsuriki surprisingly.
Kanpachi Toro - Fatty Greater Amberjack Belly (Toyama, Japan):
Another outstanding bite, Maru-san serves a not often seen Kanpachi Toro (Fatty Greater Amberjack Belly portion)! Kanpachi itself is an excellent Fish, but the Toro portion is as glorious as it sounds: Stupid lusciousness, fatty, not but excessively so, it’s like the best Kanpachi you’ve had, but more decadent. 2nd highlight of the meal (@BradFord @chienrouge @sck and all!)
Tachiuo - Beltfish (Shikoku, Japan):
This was nicely kissed by fire to release some of the oils, resulting in a smoky, delicate, fragrant bite. Very good!
Wild Sockeye Salmon (Alaska, U.S.A.):
Maru-san mentions that he doesn’t serve Salmon very often, and only when he can source some quality Wild Sockeye Salmon such as on this visit. Tender, rich Sockeye Salmon flavor that you’ve come to expect from this seasonal Fish.
Ohtoro - Fattiest Tuna Belly (Boston, U.S.A.):
There was one small piece of gristle (thankfully very small), but otherwise, extraordinarily creamy, fatty, lush.
Kamasu - Barracuda (Kyushu, Japan):
A beautiful sear on the outside lends the perfect amount of smokiness to this Kamasu (Barracuda). It was a nice progression change from the previous Ohtoro, and reengages your palate. Tasty.
Iwashi - Sardine (Hokkaido, Japan):
Another Fish that’s stellar right now is Iwashi (or Sardine) as Maru-san explains. And we’ve enjoyed his Iwashi the most out of any restaurant locally. He is an expert in drawing out outstanding flavors, and this visit is no different:
Beautifully briny (in a good way), oily, pungent, gently fatty but meaty as well, combined with the excellent Shari (Sushi Rice) this was another highlight of the meal!
Shiro Ebi - Baby White Shrimp (Toyama, Japan):
Shiro Ebi Sushi is made up for numerous Baby White Shrimp that are combined to form enough of a topping for one piece of Sushi. Maru-san explains that Shiro Ebi sourcing may be challenging soon. There are now only 2 companies left in Japan that will catch and hand-peel the tiny Shrimp. This was still outstanding: The resulting texture of the numerous Shiro Ebi is silky, creamy, tender and a great match with the Rice.
Ezo Awabi - Steamed Giant Abalone (Hokkaido, Japan):
And tying in the earlier opening bite with the Small Abalone locally, Maru-san excitedly talks about this rarer Ezo Awabi, a Giant Abalone from Hokkaido, Japan that he had to win an auction to get(!). He’s been gently steaming it for 5 hours with a special recipe of seasonings and topped with Daikon to maximize the gentle flavors.
This Ezo Awabi is delightful, there’s a very distant oceanic breeze (in a good way), light meatiness, delicate chew and supple tenderness. The flavor of the Steamed Abalone is outstanding and his toothsome Sushi Rice stands up to the Giant Abalone.
Uni - Sea Urchin (Santa Barbara, U.S.A.):
Variable Uni strikes again. This was generally very fresh, sweet and creamy, but there was a slight hint of ocean water on the aftertaste. 
It’s unfortunately just the nature of Uni nowadays showing up more and more variable over the past few years at numerous restaurants we’ve tried.
Jikinme - Premium Golden Eye Snapper (Chiba, Japan):
While Kinmedai (Golden Eye Snapper) is a common offering at good Sushi bars around town, Jikinme (Premium Golden Eye Snapper) is much rarer. It’s a hand-pulled line caught Fish, and is much fattier than normal versions. I loved the interplay of lean and fat in this bite, definitely more luxurious tasting than the usual Kinmedai we’ve had.
Albacore Tuna Belly (Canada):
And in another rare offering, Maru-san surprises us with Albacore Tuna Belly(!). This tastes nothing like regular Albacore Tuna: It’s supremely sumptuous, beautifully fatty, but controlled (not extreme like Ohtoro), but arguably more mouthwatering and delicious. The light sear brings out smokiness to balance out the fat, and the top tier Rice… another highlight of the meal! (@BradFord @Sgee @ipsedixit @A5KOBE @chienrouge and all.)
Hagashi Toro Temaki - Special Fatty Tuna Belly Handroll:
Regulars of Mori Sushi will know that Maru-san’s Temaki (Hand Rolls) are legendary. Whatever flavor combination is special enough, but then it’s finished by that absurdly, crisped, crunchy Premium Nori (Seaweed) he sources from Saga, Japan. On this visit:
Hagashi Toro, a very rare cut of Toro (Fatty Tuna Belly) because the Chef has to carefully prepare the cut to be all pure lusciousness with no gristle, tendon, etc. Taking a bite, you hear and feel the insane crunch and crispiness of the Nori wrapper, then you realize you’re biting into one of the most tender, opulent, beautifully fatty bites of bright Tuna Belly, you’ve ever had in your life! Add in some Takuan (Pickled Daikon Radish) for additional crunchiness, some Shiso Leaf fragrance, and you have pure joy.
SO GOOD!
This marked the end of the savory courses, but Maru-san asked if we wanted anything else…
(Bonus) Aji - Horse Mackerel (Hokkaido, Japan):
To ensure I wasn’t dreaming, I had to ask for 1 more piece of the Aji (Horse Mackerel) Sushi to finish off the evening, even though we were all completely stuffed at this point. And…
Just silly. It really is the best piece of Aji Sushi I have ever had in my life!
Warabi Mochi - Handmade Bracken Starch Mochi Topped with Kinako (Toasted Soybean) Powder):
Maru-san makes his own Warabi Mochi by hand, taking Bracken Starch and turning it into delicate, soft, lightly chewy pillows of Mochi (Pounded Rice Ball Dessert), but using Bracken Starch instead of Rice. The Toasted Soybean Powder (Kinako) provides a gentle nuttiness and aroma. The fresh-brewed Hojicha (Roasted Green Tea) rounds things out nicely. Wonderful.
For this latest Summer visit, Mori Sushi with Maru-san at the helm continues to deliver the best Sushi in L.A. From the outstanding Shari (Sushi Rice), sourced from a farm in Japan for a blend made just for his restaurant, to the care and precision in the Zensai opening courses, to the stellar sourcing and preparation, Chef-Owner Masanori “Maru” Nagano continues to delight and deliver a top tier Omakase Sushi experience that we won’t forget.
Mori Sushi
11500 W. Pico Blvd.
Los Angeles, CA 90064
Tel: (310) 479-3939
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In contrast I haven’t had any bad uni in almost 5 years now 
. Probably the best 5 year run of uni ever
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Sounds like a great opener and especially refreshing for summer, just as much in taste to perk up the palette (shiso, vinegar, momiji oroshi) as it is in crunchy texture (geoduck and cucumber of similar thickness).
Really nice progression of nigiri to open! Really brings that excellent rice texture to the forefront, too.
I love aji! It’s often the case for me that mackerel nigiri that are underrated but can end up being the highlights of the meal. At SGO NY, Sushi Amane with Shion Uino (NY), Sushi Kaneyoshi (LA), it was aji; at Sushi Sho Wakiki on my most recent dinner, it was saba (triple layered). This one sounds great.
Labor-intensive and a bite you don’t see too often. It takes so well to nikiri and the plush and slippery texture is something else. At Sushi Sho, it was the first nigiri (right after a constrasting crunchy geoduck and watercress sunomono appetizer. Glad it’s being served at Mori Sushi.
Perfect ending.
Looks like another stellar meal. Thanks for the report.
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Hi @BradFord ,
Thanks. Definitely some outstanding bites on this most recent visit (way more highlights than anything else we had recently, which was nice). I love Saba as well! 
I remember some stellar Saba previously with Maru-san at Mori Sushi.
And speaking of Hikarimono, the Kohada (which I also adore) was one of the amazing highlights at Yoshizumi (SF) the last time we went.
Yes, the Shiro Ebi is definitely something special. That progression at Sushi Sho you mentioned sounds fantastic as well.
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Is this the best sushi experience in LA right now ? What are other contenders? Shunji?
Looks awesome. Thanks for sharing @Chowseeker1999
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I would say Kaneyoshi
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Yes curious what the best sushi experience is in the greater LA area. Or maybe even top 3?
btw any shinko sightings?
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Takeda, Kaneyoshi (Sawa by extension), Shunji, Morihiro, Ginza Onodera, Kogane to name a few.
A step below (not in terms of quality, but rather atmosphere as they are not “temples” like the above spots are places like Shin, Brothers, Asanebo, Matsumoto, Go’s Mart, Yamakase.
Sushi Noz supposedly coming to LA soon which will give all the high-end spots a run for their money.
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Hi @chienrouge , @Sgee ,
Thanks! Yes, I’d say Mori Sushi w/ Maru-san is the best Sushi Omakase experience in L.A.
Below that, but also very good would be Kaneyoshi, Shunji. I love OG Mori-san at Morihiro, but since coming out of retirement he’s not as good as he used to be IMHO and much pricier.
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