I came here for my 10 year anniversary. - Q Los Angeles - Buy Reservations
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😍 5/5 - I came here for my 10 year anniversary.
By 👻 @Kimmy L., 11/19/2021 3:00 am
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Without knowing anything about the restaurant or the history of the chef, I gave myself time to try each dish, analyze the flavors, and then ask the chefs opinion on the specialty and preparation of the dish. So on this review, I'll tell you what I learned, why I give it 5 stars, and why I believe you should try it if you are someone who truly knows how to appreciate a master chefs dish. First of my omakase was a kusshi oyster from British Columbia. It's got a very mild flavor and a fresh cucumber note to it. It's my first time trying it and it was served with Japanese red vinegar. The red vinegar is a special vinegar made from sake kasu, a type of rice yeast. It is very distinct Japanese vinegar and much more flavorful than your average "rice wine vinegar" The sushi rice served is imported from Iga Japan, not your average Japanese rice you can get anywhere easily, only the best reserved. Every element of the dishes are made in-house by chef himself. And most of the sushi andfish is either imported from Japan or sourced directly from the harvest location to ensure freshness and quality. The distinct dishes I enjoyed to mention a few were the in-house smoked cured Bonito Sashimi that was served with a ginger soy sauce. The Bonito was cured for 3 days and specially smoked with rice stalks. The tuna with sweet miso, which had a fragrant hint of yuzu in the sauce. Hokkaido sea urchin which is known to pack more umami flavors over our Santa Barbara sea urchin. Fresh and live Hokkaido scallops, absolutely distinctly different from any other scallop I've tasted with a tight jelly texture. Fresh Squid from Hokkaido which had a Konica texture and also extremely mouth watering.And my favorite and most simple dish but yet so complex, ikura nigiri. What's special is the red vinegar that's used, and marinading the ikura eggs prior into house made dashi. Finally the most exotic dish is the imported mantis shrimp which is a delicacy and popular aphrodisiac. Everything is made in house and prepared by Chef. And Chef has been a sushi chef for 40 years! At this level, he is definitely a master at his craft. I can only appreciate his dishes and the well prepared efforts to bring the unique flavors. And for some reason I am now a huge fan of red vinegar with salt in the sushi rice. It gives it the perfect flavor with all the nigiri served. The internationally sourced fresh/live ingredients makes the price very reasonable. I haven't tried a live Hokkaido scallop till now. Most of the time it's other regions, and they do not taste as sweet or as good.The most important part of this entire meal in my opinion is the build up of flavors and the specific order on your taste buds. To some people who simply eat to get flavors or quantity or to seek that explosion in your mouth, the method here is a slow process that provides a different environment and requires a more refined approach. The chef was so humble and did not say a single word other than to introduce each dish, but without going into details the effort that takes 3 days or even longer to prepare each specific dish!!!!! So you're absolutely not paying for someone to fly in expensive sushi and slice it infront of you, that's nowhere near the case here! These flavors are extremely well thought out and meticulously planned. I make it a point to learn to appreciate the efforts and understand the intent in a master Chefs crafted dishes.
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