Showing posts with label Uni. Show all posts
Showing posts with label Uni. Show all posts

Tuesday, March 19, 2024

Nozomi@Torrance ★★

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.

Sashimi for 2 (from Dinner Menu) $60

Corkage $30

Uni Cream Udon $24.80 (lunch only)

Deluxe Sushi Set $65

Sapporo Pitcher Beer $30

1757 W Carson St Ste L
Torrance, CA 90501
(310) 320-5511

Monday, May 1, 2023

sawa Uni Night@Little Tokyo ★★★

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).

Santa Barbara Uni with Black Truffle Salt

Blue Crystal Shrimp (New Caledonian Shrimp), Nemuro Hokkaido Bafun Uni, paired with Yuzu Martini

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

Chawanmushi with Fresh Seaweed, Ponzu Sauce, Red Uni from Hokaido, Caviar

Shiso Highball #1 $16

Fried Oyster from Washington, Uni, Onion Sauce

Sea Bream, Red Snapper from Japan (Belly) with Uni from Santa Barbara
horse radish, shiso leaf, shiso flower

Udon with Bafun Red Uni from Hokkaido
heavy cream, dashi, chives, truffle salt, & truffle oil

Blue Crystal Shrimp (New Caledonian Shrimp), Nemuro Hokkaido Bafun Uni, paired with Yuzu Martini
marinated asparagus, uni sauce

Shiso Highball #2 $16

Nodoguro Handroll with Santa Barbara Uni

Japanese Spear Head Squid with Red Uni from Hokkaido, Australia Caviar
yuzu juice

3 Kinds of Tuna: Fatty Tuna, Medium Fatty Tuna, and Lean Tuna Mixed

Tuna Taco: Fatty Tuna, Medium Fatty Tuna, and Lean Tuna Mixed and Santa Barbara Uni
shiso leaf

Uni from Awaji, Hyogo

Uni from Hyogo

Uni from Hokkaido in saltwater

Uni from Sapporo with light sea salt

Nemuro Uni from Hokkaido with light sea salt

Santa Barbara Uni with Black Truffle Salt

Marinated Ikura

Red Uni Handroll

Donburi: Ikura, Uni, Hokkaido Scallop

Egg Drop Soup
shrimp & fish broth

Green Tea Ice Cream for Birthday

Amazing Sushi Chef Ryo-san!

bar sawa
111 San Pedro St
Los Angeles, CA 90012
(323) 381-5858

Monday, January 16, 2017

Cheng Can Cook: Uni Spaghetti ★★★

Uni Spaghetti. One of my favorite food to cook. After tasting it at Blue Marlin (closed) for 20+ times, I can finally write my own recipe based on tasting the dish there. My original recipe below.

A box of uni
Spaghetti, enough for 1 person
About 2 teaspoons of Butter
A few tablespoons of Heavy Whipping Cream
Japanese Mayo to taste (a tablespoon)
Salt to taste (a teaspoon)
Garnish: Salmon Roe/ Seaweed pieces (small slices)/ Sliced Green Onions/ Shiso Leaf (optional)

1. Cook spaghetti.
2. Chop uni roughly into big chunks.
3. In a separate pan, heat up pan with butter. Sauté whipping cream and add mayo. Cook until thickens and add the chopped uni. Stir.
4. Add spaghetti to the sauce in pan and stir. Add salt to taste and mix. Done.
5. When you take the spaghetti out from the pan, leave the uni chunks in the pan. After taking the spaghetti out, put uni chunks on top of the spaghetti. Put seaweed/ green onions/ shiso leaf on top for garnish.

Tuesday, May 5, 2015

Sushi Tsujita@Sawtelle ★★★

$150 Omakase. Decent Sushi. Great service.

Steamed Ayu Fish

Grilled Bay Scallop

Diced Ginger

Kinme from Chiba (Golden Eye Snapper)

Tai from Oita (Sea Bream)

Hirame w/ Ponzu from Chiba



Nodokuro from Shizuoka (Black Throat Sea Perch)

Blue Fin Tuna from Spain

Saba, Tako from Hokkaido (Octopus), Isaki

Kakei from Hokkaido (Flounder)

Toro from Ehime

Aji from Oita w/ Soy

Broil Nodokaro Fish
Uni from Santa Barbara (Sea Urchin)
Amaebi from Santa Barbara (Sweet Shrimp)

Kanpachi from Kagoshima (Amberjack)

Fried Sweet Shrimp Head from Sushi

Soup with Sweet Shrimp Head

Negitoro Handroll


Assorted Dessert

Birthday Treat

Kawaba Beer

Sushi Tsujita
2006 Sawtelle Blvd
Los Angeles, CA 90025
(310) 231-1177