Little Tokyo, LA
21-course | 8-seat
Admittedly, Sushi Takeda is our first West Coast omakase. We grew up traveling to California as a family but did not indulge in tasting menus until our adult life. With that said, when I found out that I had a quick day-trip opportunity to visit an LA sushiya, I jumped on the research train and got searching. With our last-minute time-restraint our options narrowed. But I am very thankful that it led us to newly opened Sushi Takeda.
Formerly Hide Sushi (changing names shortly after opening to avoid confusion with a different sushiya), Sushi Takeda joined the expanding LA omakase scene in May 2021 and officially opened to indoor diners in June 2021. Nestled atop the third floor of Weller Court in Little Tokyo, Sushi Takeda focuses on Japanese Edomae traditions and techniques.
While there is room for much improvement as a young sushiya, the meal was complex and sophisticated, incorporating many aging and other Edomae preparations.
Even at the high price point, we were very happy with the value we got at Sushi Takeda. The types of rare neta used and the sheer amount of food served during the meal left us satisfied. The otsumami (small tasting plates) were some of the more unique courses we have had while dining omakase. Starting out with a wonderful dashi dish poured over octopus, we were so pleased that we got to keep the pot next to us to refill the bowl with extra dashi. The way Sushi Takeda incorporates many parts of an ingredient, from a fermented stomach as an accoutrement to a liver as a risotto sauce, no ingredient went to waste.
Of special note were the large, fresh wasabi helpings throughout the meal. We LOVE fresh wasabi and loved the addition to many plates.
The neta used for the nigiri courses were of high quality and the rice was perfectly warm. While we prefer a bigger vinegar bite to the rice, that is purely preference. One nit would be the heavy use of house soy, while we love a brush of sauce to bring out the fish's natural umami, some of the pieces needed no addition.
Overall, this was a lovely introduction for us into the California sushi scene and we were very pleased. We think they will continue to grow and become a key player in the LA space.
Sake Selections of the night
From left to right/top to bottom:
1. "Yukimuro"by Hakkaisan , Junmai Daiginjo
Matured for three years in a snow storage facility,“Yukimuro.” From the cold snow, temperature is naturally kept stable at 37ºF year round, without the use of electricity.
2. 2. "Manju" by Kubota, Junmai Daiginjo
Very similar to the Yukimuro. Extremely smooth and drinkable.
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