Shunji@Santa Monica ★★★

Exquisite Omakase. Perfection. One Michelin Star. Sat at Shunji's table. Chef Shunji is chill and friendly. New Santa Monica location. $250 per person. Book on Tock. Corkage fee is $50.

Otoro

Shunji's Exclusive Personal Sake Ichigo $80

Seasonal Bamboo Shoot with Peas

Fried Ice Fish

Eel with Yamakake

Fried Lotus Root with Peas

Seared King Mackerel with Green Tea

Bluefin Tuna, White Fish, Black Scallop from Japan

Marinated Black Cod with Soy Glaze with broccoli and bamboo shoot

Soup with Steamed Uni, Abalone, Seaweed, Daikon

Ginger

Sayori (Needle Fish)

Itoyori

Shima Aji

Ikura

Amaebi

Nodogoro (Black Throat Sea Bass)

Masu (Cherry Blossom Trout)

Hotaru Ika (Chopped Squid)

Aji

Ankimo

Toro Handroll

Anago

Tamago

Uni

Pear

Chef Shunji

 

Also see:
Shunji 2016
https://www.syorithefoodie.com/2016/01/shunjiwest-la.html
Shunji 2013
https://www.syorithefoodie.com/2013/02/shunjiwest-la.html

Shunji Japanese Cuisine
3003 Ocean Park Blvd
Santa Monica, CA 90405
(310) 826-4737
www.shunji-ns.com

Nanban-Kan@Sawtelle ★★★

Best Yakitori in Town. Best paired with beer. The winner of the night is definitely Potato - cooked to surprisingly crispy perfection and served with sour cream and spring onions. Quality is great but not as consistent as Shin-Sen-Gumi. Sometimes it’s not grilled long enough and sometimes it could get a bit too burnt, like our Black Cod. Keep in mind that most skewers came in 2, so it could get you full quickly. Better to split in 2-3 orders to pace out the serving time. Super friendly service (but also slow due to staff shortage). It is impossible to book because they almost never pick up the phone due to staff shortage. Best to call around 4:30pm. I also showed up in person to book. That worked too. They will also seat you if they have table available when you arrive early. Best seating is at the bar. Wine corkage is $15. Sake corkage $30.

Potato $2.50

Large Asahi Beer $7

Brussels Sprouts $3.50

Shiso Maki $3.50

Shiromi $7.75

Tebasaki $4.75

Shiso Chicken $5

Kaibashira (Scallop) $10

Kawa (Chicken Skin) $5

Colored Pepper $3.50

Garlic $3.50

Okura Maki $3.75

Australian Lamb $14

Ginnan $3.25

Onion $2.50

Black Cod $9.50

Green Tea Mochi Ice Cream $2

Nanban-Kan
11330 Santa Monica Blvd
Los Angeles, CA 90025
(310) 478-1591