DTLA | Yumeya Zushi 🍣✨

Dream House! Even the simplest tamago (egg omelet) reveals the chef’s incredible skill and attention to detail. This place offers a true feast for all five senses—an unforgettable experience! 🍽️ July 1st, 2024 Menu: • Komochi Shako / Mantis Shrimp | Hokkaido • Shirako & Satsuma-imo Tempura | Ehime • Ankimo (Monkfish Liver) | Hokkaido • Katsuo with Nori Sauce | Chiba 🍣 Sushi Selection: • Hotate (Scallop) | Iwate • Oniokoze (Devil Stinger Fish) | Kyushu • Shima Aji (Striped Jack) – aged 8 days | Kagoshima • Kinki (Rockfish) | Hokkaido • Tenshi no Ebi (Angel Shrimp) • Torigai (Cockle) | Kyoto • Mirukui (Mirugai Clam) | Aichi • Kohada (Gizzard Shad) | Saga • Tokishirazu (Early Summer Salmon) – aged 1 week + 3 days miso cure • Akami (Lean Tuna) – aged 15 days | Okinawa • Noten (Top-cut Tuna) – aged 9 days | Okinawa • Hadate Uni No. 4 (Premium Sea Urchin) • Ezo Awabi Suimono (Hokkaido Abalone Clear Soup) • Abalone Liver Sauce with Rice Ball • Kaki Saikyo Yaki (Miso-marinated Oyster) with Corn Rice • Sweet: Awayuki Kann (Snowflake Jelly) 🍶 Sake Pairing: • Shinshu Masamune “Amaneko” • Shinshu Masamune “Hinotori” #WeekendFoodTour #LADining #SushiLovers #Omakase #JapaneseCuisine #ChefSkill #FiveSensesFeast #DreamDining #FreshFish #SakeNight #ElegantBites #DTLAEats #FoodArt #HiddenGem #UpscaleSushi