Sushi Chef Nozomi Mori Crafts Her Elegant Take On Omakase in Los Angeles

For the previous 25 years, the hallowed grounds of Mori Sushi have hosted a few of Los Angeles' most unique and thrilling omakase meals. The newest occupant, Nozomi Mori (no relation to the place's founder, Morihiro Onodera), carries on the custom in a minimally appointed area dominated by a bouquet of cherry blossoms organized in a vase and positioned underneath a single lamp.

In its newest iteration as Mori Nozomi, the eating space as soon as occupied by tables offers approach to a contemplative openness. The eye is directed to the financial institution as an illuminated scene the place eight seats face Mori. The ceiling slopes dramatically into the again cabinets lined with recent white orchid preparations – presents from mates and suppliers as is typical of newly opened Japanese eating places. Mori opened his eponymous omakase counter on March 7, 2024, with the objective of serving one in all LA's greatest sushi experiences. In view of the response of the primary meals, the standard of the product appears to fulfill its ambition.

Carrying a crisp white chef's coat, Mori rigorously grates recent wasabi earlier than getting ready the kasugodai nigiri, a shiny piece of reside shrimp lower with vertical traces on a mound of seasoned rice. Gently thread the glazed and grilled calamari onto a ceramic tabletop konro. Combine the candy meat of kegani (bushy crab) right into a ball of rice, put in a clear shell, dotted with wealthy slices of Hokkaido uni.

Mori's ingredient sourcing displays the very best requirements of Japanese omakase sushi. The restaurant's fish comes from Japan, whereas the produce comes from the Santa Monica farmers market. She makes use of wild bluefin tuna from Miyagi prefecture and veiled crab in chawanmushi garnished with Hokkaido uni, raffia wasabi and gold flakes. Beltfish from Kanagawa is rapidly fried over binchotan coals and served with a packet of dashi-blanched spinach. A thick slice of buri (fatty yellowtail) can be white in dashi and accompanied by grated daikon and house-made ponzu. A recent black bean is mixed with squid.

Mori, born in Osaka, got here to the US seven years in the past as a scholar and landed her first sushi job at Moto Azabu in Marina del Rey, studying from veteran Japanese cooks the way to break down fish, put together sandwiches and serve nigiri. He additionally labored briefly on the two-Michelin-starred Edomae-style Ginza Onodera in West Hollywood the place omakase prices $400 per individual. Mori explains that feminine sushi cooks have confronted difficulties and discrimination in Japan and the US resulting from widespread misconceptions, specifically {that a} lady's physique temperature has a detrimental influence on sushi and that the The work of a sushi chef is just too bodily demanding for ladies. Nonetheless, he has seen a rise in feminine sushi cooks working in distinguished institutions.

Mori prepares a standard matcha tea on the finish of every meal and presents a tea pairing for $55 per individual. Earlier than changing into a chef, Mori recurrently skilled in conventional Japanese tea ceremony in Los Angeles, a creative endeavor that was not too long ago documented in cinematic element on FX's. Shogun. The scenes of the present revealed the hidden expectations and the nuanced symbolism conveyed by means of the ceremony between a husband and spouse. Mori finds inspiration within the theater of the ceremony, the place observers watch with attentive eyes to extrapolate its purity, magnificence, concord and tranquility.

“I began the tea ceremony since you are in entrance of the shopper, which exhibits their delicate magnificence. As a sushi chef, you’re additionally in entrance of the purchasers, and it’s a must to make them very elegant,” says Mori. “While you make tea, it's delicate. Everybody seems. Nobody talks. Everybody is concentrated. Now, I see this as a sort of meditation, a approach to settle down, loosen up and give attention to what I'm doing with my arms. The matcha on the finish of the omakase comes with Mori's wagashi made with candy azuki paste within the form of fruits and flowers.

The restaurant's tea ceremony, floral preparations, and the elegant method Mori and his two staffers, Ina Misaki and Yoko Ikeda, transfer throughout service seize the Japanese spirit of omotenashi, or coronary heart of hospitality. Taking a multifaceted method not often seen at different high-end sushi eating places, Mori and her all-female workforce need to differentiate Mori Nozomi from different bold LA omakase institutions.

Mori's ardour for artwork extends to his tableware, all sourced from grasp craftsmen in Japan. He was hand-carrying bizenyaki, or brown pottery, made by Ichiro Mori in Okayama. Sooner or later, she needs to exchange the weathered sushi counter together with her personal distinctive picket desk made in Japan.

In all, anticipate 20 programs of pristine seafood, ready like a ravishing Japanese tea ceremony, and lovingly served by one in all LA's most fun sushi cooks able to make their mark on the restaurant scene with out metropolis limits.

Nozomi dies is open Thursday by means of Saturday, with a seating at 7 p.m. The dinner prices $250 per individual, with out tax or gratuity, and might be bought on Tock with a $200 deposit per seat. Sake, wine and beer can be found to drink, along with tea. The restaurant is situated at 11500 Pico Boulevard, Los Angeles, CA 90064.