A Look at The House Omakase at Shunji, West L.A.
1 of 13
Back to the Intro

Omakase at Shunji

1 of 13

Seaweed and Red Snapper

Photo: Tatiana Arbogast

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

2 of 13

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.

3 of 13

Squid in Squid Ink and Uni with Truffles and Quail Egg

Photo: Tatiana Arbogast

Served with bluefin and kelp-covered mackeral.

4 of 13

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.

5 of 13

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.

6 of 13

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.

7 of 13

Bamboo

Photo: Tatiana Arbogast

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

8 of 13

Kinki

Photo: Tatiana Arbogast

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

9 of 13

Freshwater Unagi

Photo: Tatiana Arbogast

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

10 of 13

Black Cod

Photo: Tatiana Arbogast

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

11 of 13

Shunji at work

Photo: Tatiana Arbogast
12 of 13

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.

13 of 13

The Final Cut

Photo: Tatiana Arbogast

SPONSORED MESSAGE

Recent Openings

Recent Closings

Latest News from Grub Street

10 Things to Do This Weekend

Say good-bye to B.B. King’s, eat barbecue for a cause, and more.

NYC Restaurateurs Want a Bill Surcharge to Offset Rising Business Costs

More than 200 restaurants are asking de Blasio to let them charge a 3 to 5 percent “admin fee.”

Where to Partake in New York’s Glorious Ramp Bounty This Spring

Ramp pasta, ramp toast, ramp paratha.

New Report Slams State Dinner Jambalaya As ‘Just Rice’

“It may have been rice pilaf but it wasn’t jambalaya.”

Noda Is a Luxury Sushi Den That Might Actually Be Worth It

In a city overrun with high-priced omakase options, Noda manages to stand out.

The Indiana Pizzeria That Refused to Cater Gay Weddings Has Closed for Good

The owners of Memories Pizzeria were reportedly “simply ready to retire.”

Site of Waffle House Shooting Reopens — Promising 100 Percent of Next Month’s Sales to Victims’ Families

The chain says employees asked to return to work.

Get Ready, NYC: McDonald’s ‘Fresh’ Beef Is Here

The reviews are so-so!

The Absolute Best Wine Shops in New York

Finding a great source for everyday bottles can transform your dinner, and your life.

At Mani in Pasta, an Award-Winning Neapolitan Pizza Whiz Makes Roman-Style Pies

Naples native Giuseppe Manco is a switch-hitting pizza pro.