LA Michelin Japanese | n/naka's Sister Restaurant n/soto

🦀 King Crab Monaka Charged by piece. Crab meat was overdone — kind of dry and chewy. 🦑 Yari Ika (Spear Squid) Wasabi helped flavor-wise, but eating it alone felt like chewing plastic. 🍣 Sashimi Moriawase Chef’s sashimi selection — nothing exceptionally fresh or exciting. Best of the bunch was the scallop. 🍣 Nigiri (Toro/Buri/Uni) Rice underneath was nicely seasoned — tangy and sweet. Toppings were just average. 🐟 Ankimo (Monkfish Liver) Largest portion I've had — wins on quantity. Smooth and melts in the mouth, but better versions exist elsewhere. 🥩 Bavette (Wagyu Yakitori) Fine but not memorable — neither bad nor impressive. 🐮 Gyutan (Grilled Thick Beef Tongue) Must eat hot — once it cools, texture suffers. 🍢 Tori Negi (Chicken & Scallion Skewer) Chicken was tender, but scallion flavor was overwhelming — avoid if you dislike onions. 🍄 Mushroom Donabe Their supposed signature — let down. Rice too wet, mushrooms scarce. Only highlight: a bit of grated yuzu peel. 🦴 Bone Marrow Tasty but overwhelmingly oily — one bite was enough. Came with grilled rice ball "crackers" that went soggy once cool. 🦐 Agedashi Mochi Shiso-wrapped shrimp tempura with fried mochi. Shrimp was okay but batter thick; mochi lost its crispiness in the sauce. 🍶 Sakamushi (Sake-Steamed Clams) Felt like a random stew — tomatoes, sake, mushrooms, clams thrown together without harmony. Almost like leftovers combined into one dish. 🎃 Kabocha Pudding Surprisingly the best part! Topped with taro balls (like from Meet Fresh), pumpkin pudding was light in flavor but oddly firm — not soft like traditional pudding. 🍵 Matcha Chocolate Cake The favorite among four desserts — warm molten matcha lava cake. 🍨 Mochi Profiterole Ice cream mochi puff — ice cream tasted like generic tub style; mochi shell was dense, more like buttery rice cake than light choux pastry. 🍰 Olive Oil Cake Cake texture was too moist and soft. #LALife #LAEats #LosAngelesFood #LA #JapaneseFood #Sashimi #Tempura #Yakitori 🍣