Incredible Collaboration. Finally get to try Mori Nozomi. Super fun night. Mori-san is very nice. Sushi quality was great. Floral Wagashi dessert is a beautiful work of art. I like special Tomato Dashi that was very refreshing. Michelin Chef Toba-san was super funny and entertaining. He is admired by many Japanese men. He should be a comedian. His expertise is Italian, and his signature dish is Pasta. He said he uses basic ingredients because he believes that skillful execution can bring out the best, even with the simplest ingredients, such as zucchini. He arranges and paces the dishes to balance the taste. He spent 2 hours just to think about what to do for dessert. He was so talkative that he doesn't seem like traditional Japanese. He would be so popular if he comes to work in the US. Octopus was a bit chewy for me. Sushi style is heavier on salt on the sushi. The dinner was so entertaining that I left very happy. Cute Ghibli music box background music. Special collaboration $500 per person. Tea $10. Tea Paring $59. My first time having Tea Pairing and loved it. Metered parking before 6pm.
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| Michelin Chef Shusaku Toba from Japan & Sushi Chef Mori Nozomi |
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| Tea Paring #1: Cold Brew Sencha Tea w/ Ice from Ishigawa, Japan |
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| Chawanmushi |
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| Matsutake Mushroom Chawanmushi |
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| Matai (Red Snapper) w/ Okra & Tomato Sauce |
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| Octopus from Hokkaido |
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| Zucchini Fritti w/ Karasumi |
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| Hokkaido Hairy Crab Salad |
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| Tea Leaves to Smell |
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| Tea Paring #2: Gyokuro Premium Green Tea |
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| Wild Blue Fin Tuna from Japan |
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| Toro (Wild Blue Fin Tuna) |
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| Aburi-Toro (Fatty Wild Blue Fin Tuna) |
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| Oshinko (Japanese Pickles) |
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| Tachiuo (Japanese Belt Fish) |
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| Kasugodai (Baby Snapper) |
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| Shiro Ika (Swordtip Squid) |
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| Tea Paring #3: Hojicha |
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| Sweet Shrimp Pasta |
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| Wild Tsuri Aji (Jack Mackerel) |
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| Hokkaido Scallop (Collaboration) |
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| Akadashi w/ Nameko Mushroom (Red Miso Soup) |
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| Tea Paring #4: Sparkling Gyokuro Premium Green Tea |
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| Hokkaido Uni w/ Black Truffle |
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| Ndoguro Chazuke (Black Throat Sea Perch w/ Dashi) |
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| Anago (Sea Eel) |
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| Wagyu, Ankimo, Truffle Hand Roll |
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| Dashimaki Tamago (Japanese Omelet) |
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| Milk Herb Ice Cream |
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| Black Sesame Wagashi |
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| Black Sesame Wagashi |
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| Matcha from Kyoto |
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| I am now already a fan of Chef Shusaku Toba |
Mori Nozomi
11500 W Pico Blvd
Los Angeles, CA 90064
morinozomi.com
