Los Angeles｜Home Omakase Experience 🍁

Last night, I was invited to a newly opened Home Omakase by a friend's friend. The luxurious apartment was tastefully decorated and immaculately clean, with a balcony offering stunning sunset and city night views 🌆✨ Even though they’ve been fully booked since opening less than a month ago, the chef kindly added a special 4 PM seating just for us, ending at 7 PM. Big thanks to the talented chef Chris Currently priced at just $99 per person—basically at cost! In the market, this would easily be $300+. The chef isn’t doing this for profit, but for passion. You can see the spark in his eyes when he talks about food—truly inspiring ❤️ We started by choosing our own teacup/sake cup—such a thoughtful, ritual-like opening 🍶 🐣 Appetizer 🐔 Chicken Breast – Serving a whole chicken breast as the first course shows real confidence. It was juicy, tender, and full of flavor—not dry at all! 🔥 Grilled Course 🦆 Duck Breast – Incredibly tender with a lightly crisped skin. As someone who’s tried cooking duck, I know how hard it is to get it this perfect! 🐚 Scallop with Sake – Seared on the outside, soft and delicate inside. The sake aroma blended beautifully with the natural sweetness. 🫕 Steamed Course 🥚 Clam & Shrimp Chawanmushi – Silky, delicate, and bursting with umami. 🐠 Sake-Steamed Abalone – I usually don’t love abalone, but thinly sliced like this, it was tender and delicious. 🍣 Nigiri Series Bluefin Tuna (Akami) Bluefin Tuna (Otoro) Norwegian Salmon Belly Yellowtail Conger Eel Each piece was fresh, flavorful, and expertly prepared. They use the same premium suppliers as many top LA Michelin/omakase spots! 🍱 Rice Dish 🐮 Golden Matsutake Mushroom & Wagyu Beef Tongue Fried Rice – The mushrooms were even better than the meat 🥹 The wagyu and beef tongue melted in the mouth, and every grain of rice was fragrant and distinct (egg-coated golden rice + high-heat wok frying—chef’s secret!). 🍵 Matcha Tiramisu 100% approval rate 🌟 So special! The base wasn’t just ladyfingers—it used Biscoff + Hong Kong aromatic oil. The cream layer blended multiple cheeses for a sweet-salty balance that wasn’t heavy. Sweetened with honey for a natural touch, and topped with high-quality matcha powder with a delicate bitter-sweet finish. You can really feel the chef’s dedication to creating truly memorable, delicious dishes. Coming this December: a Winter · Genmai (Brown Rice) menu! If you dine on a date that’s special to the chef, you might even get a surprise tasting menu (so jealous of future lucky guests!). #LALife #LAEats #LAExplorer #LAFoodGuide #LAFoodDiary #LAHiddenGem #HomeOmakase