Came to try Creamy Uni Udon. Comes with a bowl of rice to eat with the rich sauce. Fresh sashimi. Corkage fee $30 for 720mL (not on their list). Free parking in lot.
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| Sashimi for 2 (from Dinner Menu) $60 |
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| Corkage $30 |
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| Uni Cream Udon $24.80 (lunch only) |
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| Deluxe Sushi Set $65 |
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| Sapporo Pitcher Beer $30 |
Fantastic Special Uni Night. Featuring 5 kinds of Uni (including Aka Red Uni and Bafun Uni) from Hokkaido, Sapporo, Hyogo, and Santa Barbara. Fresh uni dishes carefully handcrafted. About 16 courses. Sushi Chef Ryo-san is amazing. Anne the bartending is very nice and sweet. Fun and chill environment. Uni Night Special Omakase
Course $350. They may start doing Uni Night once a month on a Monday. Cocktail pairing $45 for 3 glasses, which was a good deal. 5 pm or 8pm time slots.
Reservations via Tock. $6 parking (prepare cash) at structure or metered parking outside the building (free after 8pm).
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| Santa Barbara Uni with Black Truffle Salt |
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| Blue Crystal Shrimp (New Caledonian Shrimp), Nemuro Hokkaido Bafun Uni, paired with Yuzu Martini |
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| 1st row (left to right): Bafun Red Uni from Hokkaido, Nemuro Uni from Hokkaido, Santa Barbara Uni 2nd row: Hokkaido Uni with Saltwater, Awaji Uni from Hyogo |
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| Chawanmushi with Fresh Seaweed, Ponzu Sauce, Red Uni from Hokaido, Caviar |
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| Shiso Highball #1 $16 |
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| Fried Oyster from Washington, Uni, Onion Sauce |
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| Sea Bream, Red Snapper from Japan (Belly) with Uni from Santa Barbara horse radish, shiso leaf, shiso flower |
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| Udon with Bafun Red Uni from Hokkaido heavy cream, dashi, chives, truffle salt, & truffle oil |
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| Blue Crystal Shrimp (New Caledonian Shrimp), Nemuro Hokkaido Bafun Uni, paired with Yuzu Martini marinated asparagus, uni sauce |
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| Shiso Highball #2 $16 |
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| Nodoguro Handroll with Santa Barbara Uni |
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| Japanese Spear Head Squid with Red Uni from Hokkaido, Australia Caviar yuzu juice |
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| 3 Kinds of Tuna: Fatty Tuna, Medium Fatty Tuna, and Lean Tuna Mixed |
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| Tuna Taco: Fatty Tuna, Medium Fatty Tuna, and Lean Tuna Mixed and Santa Barbara Uni shiso leaf |
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| Uni from Awaji, Hyogo |
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| Uni from Hyogo |
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| Uni from Hokkaido in saltwater |
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| Uni from Sapporo with light sea salt |
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| Nemuro Uni from Hokkaido with light sea salt |
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| Santa Barbara Uni with Black Truffle Salt |
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| Marinated Ikura |
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| Red Uni Handroll |
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| Donburi: Ikura, Uni, Hokkaido Scallop |
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| Egg Drop Soup shrimp & fish broth |
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| Green Tea Ice Cream for Birthday |
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| Amazing Sushi Chef Ryo-san! |
bar sawa
111 San Pedro St
Los Angeles, CA 90012
(323) 381-5858
barsawa.us
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| Steamed Ayu Fish |
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| Grilled Bay Scallop |
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| Diced Ginger |
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| Kinme from Chiba (Golden Eye Snapper) |
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| Tai from Oita (Sea Bream) |
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| Hirame w/ Ponzu from Chiba |
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| Soup |
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| Kurodai |
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| Nodokuro from Shizuoka (Black Throat Sea Perch) |
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| Blue Fin Tuna from Spain |
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| Saba, Tako from Hokkaido (Octopus), Isaki |
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| Kakei from Hokkaido (Flounder) |
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| Toro from Ehime |
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| Aji from Oita w/ Soy |
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| Broil Nodokaro Fish |
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| Uni from Santa Barbara (Sea Urchin) |
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| Amaebi from Santa Barbara (Sweet Shrimp) |
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| Kanpachi from Kagoshima (Amberjack) |
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| Fried Sweet Shrimp Head from Sushi |
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| Soup with Sweet Shrimp Head |
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| Negitoro Handroll |
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| Tamago |
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| Assorted Dessert |
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| Birthday Treat |
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| Kawaba Beer |
