After having to cancel a lengthy trip to Europe, I decided to book myself a series of restaurants in and around SoCal. Kaneyoshi is the first of the group I took photos at (but not the first I went to).
In order of the photos are:
* Prep for a yellowtail with mustard greens
* Monkfish liver
* Sea eel with pickled green apple
* Japanese sardine
* Seared Otoro
* Seabass
* Steamed barracuda
* Santa Barbara uni (right), and Hokkaido uni (left)
There were about a dozen other courses I forgot to take photos of, including an egg and eel dish, the tamago dessert, a monkfish liver handroll, and a few others.
I'm not the best photographer and not one for flowery language, but this is absolutely the best sushi I've had to date. The monkfish liver (both photographed above and also in an unpictured handroll) were out of this world. There's an incredible sweetness without being overpowering.
The dueling uni courses were fascinating, the SB uni being a bit brinier and having a much fuller flavor and the hokkaido uni being incredibly light and delicate.
Chef Yoshi likes to crack jokes during the meal – "why are you all so quiet? making me nervous" kicked off the night.
I'm typically not a fan of Omakase, largely because I prefer bold flavors and want my tasting menus to bring substantial variety. Kaneyoshi broke through that hesitancy and was absolutely phenomenal. Interestingly, though, the rest of the counter was a bit more negative, with other patrons saying it was "overall not subtle enough" for their palates.
by deskcord