Sushi Kaneyoshi

Here are three unique or unconventional aspects of Sushi Kaneyoshi in Los Angeles, highlighted by their distinctive features:

1. Edo-Period Inspired Curing and Aging Techniques
Sushi Kaneyoshi specializes in "cured and aged" sushi that draws heavily on traditional Edomae techniques dating back to the Edo period. This method involves labor-intensive aging and curing processes that enhance the subtle and spectacular flavors of the fish, showcasing it in a very straightforward yet refined manner.

2. Collaborative Omakase Experience with Dual Chef Perspectives
A notable unconventional aspect is the occasional "tag team" sushi omakase meal where two chefs collaborate, each bringing their own style to the sushi and cooked dishes. For example, Chef Inoue’s rice preparation is more traditional, while the collaborating chef uses heavier akasu vinegar for a more aggressive acidity and different texture. This dual approach offers diners a broader and more diverse sushi experience, blending classic and innovative elements in one meal.

3. Hidden, Exclusive Setting with an Intimate 12-Seat Counter
Sushi Kaneyoshi is uniquely located in a basement in Little Tokyo, accessible only after navigating a somewhat obscure path involving sketchy stairs and a guarded elevator. Inside, it offers a luxurious and intimate 12-seat counter experience, emphasizing exclusivity and refinement. This setting transports diners into a serene, minimalist world of pristine fish and sake, contrasting sharply with its hidden, hard-to-find entrance.

The most honored or signature ingredients at Michelin-starred Sushi Kaneyoshi in Los Angeles include:

• Longtooth Grouper (Kue): Featured as sashimi, this fish is prized for its clean, lean taste and slightly chewy texture. It is often served simply with a dab of salt to highlight its natural sweetness.

• Japanese Mantis Shrimp (Shako): A seasonal delicacy at Sushi Kaneyoshi, known for its unique "spongy" texture and a balance of savory, saline, sweet, and wasabi heat flavors.

• Seared Skipjack Tuna (Katsuo Tataki): This ingredient is served with a smoky flavor and complemented by nori and an egg-boosted soy sauce that balances its strong taste, making it a signature preparation.

• Monkfish Liver (Ankimo): Valued for its rich, buttery flavor, ankimo is a standout item on the omakase menu, showcasing the chef's skill in preparing luxurious, delicate ingredients.

• Santa Barbara Uni: Frequently highlighted in various dishes, including futomaki rolls, this uni is known for its creamy texture and oceanic sweetness, contributing to the restaurant's celebrated seafood offerings.

These ingredients are used in signature dishes that emphasize purity of flavor, expert knife work, and balanced seasoning, reflecting the restaurant's dedication to traditional Edomae sushi techniques with a West Coast influence.