Sake House Miro — Restaurant in Los Angeles

I have never seen a more throwback Japanese restaurant. To clarify it's not "traditional" in the normal sense, just a snapshot from the late 80's. From the décor, to the boob tube to the vhs'd commericals, tv shows, cartoons, newspapers. Someone got a hold of a hoarder's stash and went to town on their Japanese memorabilia fetish.

Butterfish according to them is Chilean bass or black cod (sablefish). It's rarely used in sushi, but holds great flavor and has a firm, but flaky texture when cooked, grilled. I find that confusing seeing some up and coming sushi using rock cod as a sustainable replacement for Unagi. I had to try it and I was disappointed. Was it American, Japanese, Escolar, etc. Sushi is pretty exact as to the species so this mystery fish needs clarification. Grilled it needed it's own flavor besides just topped with sweet miso and for the price, it's a rip off. Twice as much as other sushi for similar portion. The sashimi is pretty generous for the price, served fresh and nicely garnished.

Takoyaki is a little gooey, batter could be adjusted to solidify more. Octopus was firm and flavorful, not rubbery. Perhaps it was the oil used, but they were super dark, needed a creamier sauce and more bonito flakes. Not the most memorable appetizer.

Yakitori is the way to go for sure. Order a bunch because they are small and will go quick. The key here is the use of jidori chickens which are a flavorful vegetable organically fed species with great flavor. The key to them is the freshness. It should be served 24 hours from slaughter and never frozen, unlike the kobe beef it's often compared to, it's about being a higher quality breed versus just fat content. Most people would never try chicken butt, but to me it gives the breast and leg a run for it's money. More tender, more fat. Salmon belly is a delicacy like salmon skin that when fried is packed with flavor and texture. Unable to get a look into the kitchen yakitori is generally cooked on Japanese white oak called binchotan for it's high heat and almost no smoke flavor. I found they need to let the meat sit a minute before plating and serving as juices and marinades pooled.

Cheap beer, basically a special going all the time. Super cold beer, which isn't a common occurrence in Japanese restaurants. I thought the rice could have been cooked more. Sake is pretty cheap and you get to choose your own shot glass from a variety of colors and shapes giving you an individual experience.

Service is mediocre. Slightly understaffed I think I'm too used to the hyper friendly martyr style service some Japanese restaurants give. For a place called sake house I thought they'd have more variety in sake. Gratuity for large groups and allowed multiple tabs splits. Seating is a bit uncomfortable as that part's a little rustically re-used. I might have standardized the tables and chairs a little more. Street parking and easy to miss. Just look for the goodwill with the knockoff google font. It's a great local spot for cold cheap beers and meat on a stick, but I'm skeptical it can keep up with trendier and fresher Japanese food. Bathroom needs...

You know what, I “should have” written this during my first visit - I technically came here three times in the course of a week but only dined twice - but I ate so fast the first time, I didn’t have a chance to capture the food. So here I am, making up for it and giving this place its rightful props.

I was completely oblivious to this gem of an establishment, that is right in my neighborhood mind you, until a visiting friend of mine pulled me out of the house for a post home brunch drink; and I’m so glad she did. I very much looooooved my first visit, having had hot sake and a maki roll - spicy yellowtail. That sake was perfection and the roll was super fresh, like the catch just came in at 8pm.

The second time I visited here was with another visiting friend - you might notice a pattern of this in other reviews of mine, as I love bring everyone I know to my new favorite places. The wait was a bit ling for our level of our hunger so we took the L and decided to come back the next day. So arriving the next day (my 3rd visit) made up for the night before and increased the joy of the experience with the added mutual friend who came to dine with us. I know, I know, get to the food…

I the rainbow maki roll and a hot sake (of course), while my friends had the Bul Ko Ki w/rice and the Udon. I didn’t taste their food but it was clear that they were as satisfied as I was with mine. That roll was, again, so fresh and surprisingly filling, considering I can take back 3 or 4 rolls before I bow out. Simply perfection. We dine outside since it was a great evening out and it all made for a wonderful time.

There is zero doubt in my mind that I will be back, especially since it’s only a walk away. Sushi and sake are my go-to food fix and to know that I have a nearby option to pig out puts me in my happy place!...

WORST SERVICE EVER!!! This is not just the first time. The waitress was so rude from the time we walked in. We got there 50 minutes earlier than their last call which is at 11:30 pm and the waitress was still rushing us to order the food saying it is almost last call. She came up to us every single minute asking what we want. When I asked if they have any roll without fish she told very vague answers like she was annoyed of me and when i said okay got it give me a minute she rolled her eyes and left. After we put in our order she brought some plates and just threw it on the table and left. After about 10 minutes we got the food and the waitress was just staring at us like we have done something we shouldn’t have done. After paying I didn’t leave tip on purpose and she was like “WAS THERE ANY PROBLEM WITH THE SERVICE” after I explained everything she was like “you didn’t leave tip last time either” like she was holding some kind of grudge and arguing with me BECAUSE I DID...