Hands Down New Favorite. Omakase Sushi with Korean homage from Chef Daniel Son (Katsu Sando). He cooks with love. He wins our hearts and is becoming our favorite. Features premium fish from Japan with influence of Japan, Korea, and California. Thoughtful and well-balanced meal featuring dry-aged fish. Love the Ganjang Gejang (Soy-Cured Flower Crab). The Dolsot Sakura Ebi (Crispy Stone Pot Rice w/ Baby Pink Shrimp) blew my mind. I could eat just that for the whole meal. Daniel is very humble & down-to-earth. The most sincere person we have ever met. Love chatting with him with his transparent personality. Super friendly & enjoyable environment. Lovely teamwork with his wife Janet. Exceptional service. Decided to come back regularly. (Figured that other traditional restaurants that are too rigid, strict, uptight, and commercial are not for us anymore. We don't want to pay for mediocre service at other restaurants.) Had a bottle of Kuheiji Eau du Désir from the fantastic Shuzo. $200 per person. Perfect portions. 8 seats per seating with 2 seating available. Only opens 3 times a week. Reservations via Tock and is always sold out. Green tea is complimentary. 2 stores away from Torimatsu. Free parking in strip mall.
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Sanma (Pike Mackarel) from Hokkaido
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Sushi Chef Daniel Son is incredible
Note: We were wearing the sold out Katsu Sando tees to support him. He was impressed.
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Chawanmushi
snow crab, ikura, Santa Barbara uni, chive oil
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Wagyu Yukhoe Toast
korean pear, kinome
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Hirame (Olive Flounder) from Jeju
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Kuheiji Eau du Désir $97
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Shima Aji (Stripped Jack) from Nagasaki
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Shiroebi (Baby Shrimp) from Iwate (15-20 shrimps in a piece)
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| Ogata Binchotan for Sawara (King Mackerel) |
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Sawara (King Mackerel) from Mie
binchotan seared
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Kinmedai (Golden Eye Snapper) from Chiba with Awayuki Snowflake Salt
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Maguro Zuke (Marinated Big Eye Tuna) from Hawaii (wild caught)
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Umi Masu (Ocean Trout) from Tasmania
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Aoebi (Blue Prawn) from Caledonia
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Kohada (Gizzard Shad) from Aichi
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Seki Saba (Mackerel) from Oita
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Ganjang Gejang (Soy-Cured Flower Crab) with Astrea Caviar
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Murasaki Uni (Sea Urchin) from Hokkaido
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| Dolsot Sakura Ebi (Crispy Rice w/ Baby Pink Shrimp) |
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Matsutake Suimono with Asari Clam & Shingiku from Oregon
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Dolsot Sakura Ebi (Crispy Rice w/ Baby Pink Shrimp) to enjoy with the soup
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| Dolsot Sakura Ebi (Crispy Rice w/ Baby Pink Shrimp) |
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| Kuheiji Eau du Désir |
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Anago (Sea Eel) from Nagasaki
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Binchotan from Ogata
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Miso Butter Atsuyaki Tamago (Egg)
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Whte Sesame Ice Cream, Blueberry Yuzu Sauce from Torrance
(inspired by Peanut Butter & Jelly)
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Sushi Sonagi
1425 Artesia Blvd
Gardena, CA 90248
https://www.exploretock.com/sushi-sonagi-gardena
