There are, in my book, a couple of things going against Q - Q Los Angeles - Kaufe eine Reservierung
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😍 5/5 - There are, in my book, a couple of things going against Q
By 👻 @Steph C., 02/09/2023 3:00 am
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There are, in my book, a couple of things going against Q Sushi. One is that it's owned by partners at a law firm I worked at and hated when I was a student, and the other is that it's extraordinarily expensive. Matt B. and I went for my birthday last month, and it was low-key the most the two of us have ever spent on a meal. It may not have been worth hundreds more than the other high-end omakase options around town, but it was certainly a fantastic dinner.Unlike some of the more popular, somewhat more affordable sushi bars in L.A., Q Sushi is an easy reservation. You get on Tock, commit to a date, and make a deposit. There are two seatings a night, at 6:00 and 8:15, and we opted for the later one, on a Saturday in January. You have to time your arrival pretty closely, as things get started right around 8:15, but there's nowhere to wait if you arrive early. The suggested parking is through a valet stand across the street (I wouldn't try street parking in this busy part of downtown). This supposedly closes at 10, but we were able to get our car without issue when we got out a little after 10:15.The space was super nice, a tasteful meeting of traditional Japanese sushi bar and luxury L.A. restaurant. The set-up was intimate and welcoming, with Chef Hiroyuki Naruke behind the counter and his wife Kyoko running things on our side. We were two of eight customers that night, and we ended up talking to the parties to our left and right, which was part of the fun. We shared sake, sending each other pours from our bottles, and one guy semi-seriously invited us to his upcoming wedding in Mexico.The sake, by the way, was excellent and also a significant part of the meal's expense. The list is small and meticulously curated, just a handful of bottles with full-page descriptions of each one, so that you pick your sake like a lonely American man shopping for a mail-order bride. The cheapest 750mL bottle was something like $400, and this is what we got, the Dassai 23 Hayata. It was, to be fair, the best sake I've ever had, and it went beautifully with the entire omakase run.The food was outstanding. Every bite was perfectly prepared, all the seafood and accompaniments of the absolute highest quality. Dinner started with a Kusshi oyster in dashi vinegar, followed by several courses of sashimi. Hirame came with scallion and radish in ponzu, honmaguro in an addictive miso vinegar sauce. Hairy crab was served simply, a nice portion of sweet meat, and buri came with a condiment of grated radish, ginger, onion, and shiso leaves. A straight sashimi course brought immaculate cuts of otoro, steamed abalone, and live scallop with house wasabi and soy sauce and a bit of sliced cucumber. Mirugai came from Seattle with a little vinegar, and uni from Hokkaido, with just a dab of wasabi on top. At this point, we got a bowl of miso soup with tofu, fragrant with herbs, and this marked a sort of intermission for our meal.The rest of dinner was a glorious parade of nigiri sushi, pure and straightforward and meltingly delicious. There was kuromutsu, or bluefish, then kue, or long-toothed grouper. Kinmedai came next, then sea perch, lightly seared. Tairagai, or razor clam, came belted with a strip of seaweed, followed by a long, plump kurumaebi. Toro was delicate and fatty, anago immaculately cooked and brushed with eel sauce. The omakase wound down with a gunkan maki of briny ikura and a rich piece of seared toro. Finally, a sweet, spongey, shrimpy cube of tamago served as our dessert.This was a spectacular meal and a wonderful, over-the-top way to spend my 37th birthday (ultimately a nothing birthday, but hey, my mom watched the kids). If you're looking for top tier sushi, cost be damned, Q Sushi is well worth a visit.
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