LA | OmGino: Why Isn’t the Truffle Uni Pasta the Cover Star? 🤔🍝

Because everything else here is just as generous! The crab was stunningly presented and wonderfully sweet—truly in season. 🦀✨ As someone who usually avoids silver-skinned fish, I was pleasantly surprised: not a trace of blood or acidity all evening. Interestingly, OmGino isn't traditional Japanese—the chef is Korean, and the flavor progression isn't exactly linear. I was even surprised that the truffle and sea urchin pasta came before the sushi! Luckily, a small tomato dish in between helped reset the palate (though it was quite bold itself). 🍅 The chawanmushi was a highlight for me—infused with rich lobster and seafood broth, reminiscent of a luxurious Cantonese soup. 🥣❤️ Overall, it's a solid experience. If you're looking to try something different, OmGino delivers creativity and abundance. However, for seasoned omakase enthusiasts, it might not match up to other LA spots in the same price range. What stands out here is the generous use of luxurious ingredients—bluefin tuna, sea urchin, crab, truffle—all beautifully presented and thoughtfully combined. It’s less about tradition, more about bold, ingredient-driven storytelling. 🌟🍣 #Food #LifeAbroad #LAEats #HiddenGems #JapaneseCuisine #Omakase #Uni #CreativeDining #RestaurantShare #FoodPhotography