A Look at The House Omakase at Shunji, West L.A.
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Omakase at Shunji

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Seaweed and Red Snapper

Photo: Tatiana Arbogast

Sashimi of red snapper rests on a tangle of vinegar-marinated seaweed.

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Baby Abalone and Spring Vegetables

Photo: Tatiana Arbogast

On the right, baby abalone, on the left cooked red snapper with mustard spinach, bookending purple carrot, spring peas, summer squash, lotus root, and okra.

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Squid in Squid Ink and Uni with Truffles and Quail Egg

Photo: Tatiana Arbogast

Served with bluefin and kelp-covered mackeral.

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Squid in Squid Ink

Photo: Tatiana Arbogast

Blacker than the Tar Pits and nearly as thick, the thin squiggles of squid in squid ink with truffles, quail egg, and uni is an umami overdose we'd happily die for.

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Chicken Broth with Winter Melon

Photo: Tatiana Arbogast

Served cold, taro rests on the bottom while the surface is topped with foie gras, yam, and grated yuzu. The dish also incorporates lily root.

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Grilled Conch in Dashi

Photo: Tatiana Arbogast

The centerpiece of this conch dish is a fat piece of conch liver, tasting like a marine take on foie gras. Once the conch is eaten, diners tip the broth through the shell's tip to have a drink.

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Bamboo

Photo: Tatiana Arbogast

With two weeks left in bamboo season, Nakao offered bamboo hearts with uni, fava bean, and squid ink.

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Kinki

Photo: Tatiana Arbogast

The fish tastes like a cross between lobster and butterfish, complimented by a tiny mountain peach.

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Freshwater Unagi

Photo: Tatiana Arbogast

Unlike much of the frozen eel seen around town, Nakao gets his live for this karaage.

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Black Cod

Photo: Tatiana Arbogast

In Shunji's signature dashi broth, with enoki and shitaake mushrooms, and mizuna.

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Shunji at work

Photo: Tatiana Arbogast
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Shunji

Photo: Tatiana Arbogast

In addition ot the omakase, the chef prepared sterling nigiri to patrons at the bar. At $80, we suggest saving your En Sushi dollars for a far superior omakase.

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The Final Cut

Photo: Tatiana Arbogast

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