Here at The Editorialist LA, we certainly LOVE to eat. We try new restaurants all the time, and we're always looking for The Next Best Thing. But when looking for the hottest new restaurant, it becomes easy to overlook the incredible eateries in your own backyard. One of those is Asanebo in Studio City. It's been around for years-- garnering a coveted Michelin Star in 2008-- and we decided to finally go and enjoy the full experience. We ordered Omakase A, which at $85 a pop, is their least expensive Omakase menu. It comes with 2 appetizers, 12 pieces of sushi, miso soup, and dessert. We could have easily eaten it twice.
At the recommendation of the waitress, we ordered the Asanebo sake, which was great. Light, crisp, and mild. I drank mine a bit too quickly...
The first course was a lovely appetizer. Kizushi Ono, which was a mild and light fish, in a sweet vinegar sauce with seaweed. Overall, the sweetness of the vinegar paired nicely with the fish, and it was a great start to the meal.
The second course, Agedoma, is a deep fried sesame tofu. I'm usually not big on tofu, but this was a really nice, soft, tender tofu in an amazingly flavorful broth. A great second course.
For the first round of sushi, we were treated to tuna, engawa (halibut), crab, and fresh tako (octopus). The tuna and halibut were soft and buttery, while the crab and tako each packed more of a punch. The accoutrements suited each fish nicely, and the rice was cooked perfectly.
The second round of sushi was toro, kinme (wild golden eye snapper), aji (spanish mackerel), and buri (yellowtail). Out of this round, the aji was definitely my favorite. The flavor was fantastic, it melted in your mouth, and the jelly on top was sweet and delicious. The toro was also a fun, fatty standout, while the yellowtail was a bit more mild.
Out of the miso selection, we got the clam miso and seabass miso, which were both great. They were both very flavorful, though the clam was a bit more briney while the seabass seemed like more of a traditional miso.
The third round of sushi included Chutoro (fatty tuna), nodoguro (sea perch), uni (sea urchin), and ikura (salmon roe). Like the first, this toro was melty, fatty, and wonderful. While I'm not usually a HUGE uni or ikura fan (I know...shameful), I could appreciate the quality of both. The texture of the uni was much better than I'm used to, and the salmon roe was very flavorful.
For dessert, we were served a wonderful yuzu sorbet. It was really light and fresh, but also savory. It was a great way to end the meal!
Overall, this meal was fantastic. Everything was really bright and flavorful with well-balanced flavors. Definitely deserving of the Michelin star, and we could've kept eating and eating. In LA, it seems like new and exciting sushi places are popping up every week, but this trip to Asanebo was a reminder to not desert those wonderful go-to spots. I hope to make another trip soon...once I've saved up enough money.