Because Torrance and Gardena are neighborhoods close to my house, I have many great choices for Japanese food. Consequently, I am less motivated to frequent Little Tokyo because it is 45 minutes away from home (with no traffic). Recently, I spent a long weekend in Little Tokyo to see what I have missed.
Sushi Gen is a well-known Japanese restaurant in Little Tokyo. They opened in downtown LA in 1980 and have established themselves as a go-to place for sashimi and sushi lovers. Despite being open for more than 40 years, lines form outside before they open. They attract both tourists as well as long-term customers.
Since reservations aren’t accepted, I arrived 30 minutes before they opened. A group of 6 were already in line. Soon after, people began lining up behind me. Due to the amount of business, they also occupy space directly across the parking lot where they store supplies and perform a portion of the food preparation. It was interesting to see the number of items shuffled across the parking lot.
I was pleased that they seated me at the sushi counter because I like watching the action and speaking directly with the chef. Four sushi chefs were lined up, ready to jump into immediate action. I was the first person seated at the sushi counter, but minutes later, that quickly changed.
Their menu is traditional Japanese, featuring a good selection of dinner combinations with mains such as sashimi, teriyaki, tempura, and salmon. Other Japanese restaurants are better known for some of these items, and I was there for their sushi experience. After all, the restaurant is named Sushi Gen.
The sushi chef nearest me asked, “What would you like to have?” I responded, “omakase.” “Do you like everything?” I nodded in affirmation. After the server delivered my sake, I wiped my hands on the wet wipe they provided and prepared for the adventure.
In a traditional omakase, the chef will serve an introductory dish before the sushi. I received a unique seaweed with a Japanese root vegetable dish. The taste was ok, and I reminded myself that flavors are supposed to build with each item gradually.
My spirits lifted when the next plate included three tuna nigiri – he called it “lean, medium and fatty” or commonly listed on a sushi menu as maguro (lean), chutoro (medium), and toro (fatty). Toro is the extra-fatty part of the tuna, and it has a buttery flavor and soft texture. Even their maguro was better tasting than what I usually experience.
My favorite of the evening was the Santa Barbara uni. While many Japanese favor the Hokkaido uni, I think the Santa Barbara is superior in taste and texture. It is buttery and creamy, and I enjoyed the freshness of the nori (seaweed) wrap. It added a nice crispy element to the creamy uni.
My second favorite was the salmon belly nigiri. It was tender, buttery, and it simply melted in my mouth. It was a fantastic experience as I’ve never experienced that salmon belly that delicious.
Another interesting plate combination was the eel plate consisting of tamago, anago (saltwater eel), and unagi (freshwater eel). The sweet taste of the tamago omelet naturally complements the salt from the soy sauce from the two eel offerings.
Amebi or spot prawns are the only species of shrimp that are frequently served live (and moving in front of you). I was relieved that they served it two ways; one as a deep-fried head and the other in a miso soup. I enjoy both the texture and the natural sweetness of the shrimp.
The fresh fish and the presentation made for an almost mesmerizing experience. I was so focused on the food that I sometimes forgot to take pictures or write down my notes. Enjoying nigiri involves tasting many types of fish and is quite unlike enjoying a meat entree that doesn’t have differences between taste, texture, and presentation.
I lost count of how many dishes I received. It was probably about 14. Nevertheless, some dishes had as many as three nigiri. The total including a $38 bottle of sake was $178 which I thought was reasonable for the quality and quantity I received.
Please take note that Sushi Gen does not accept reservations. If you want to avoid the madness, I suggest you arrive early. If you find a parking space in their lot, you may be locked in due to double parking.
Sushi Gen, 422 E 2nd St, Los Angeles, CA 90012; 213.617.0552; website