Hamasaku, which has one of the city’s best sushi bars and omakase menus, is quietly revamping their lunch game, with a gorgeous chirashi bowl that contains six different kinds of fish atop seasoned rice.
Chef Yoya Yakahashi does a take on Osaka-style chirashi, which tends to taste a bit sweeter than a Tokyo-style chirashi. That’s mainly because instead of individual fish pieces laid out, the elements are comprised of cured or cooked ingredients, then chopped up together. As a base, the chef chiffonades some shiso leaves and tosses them with tobiko into sushi rice. He then presses the rice into a mold so that the mixed fish can fit perfectly over it.
Finally Yoya takes a thick soy glaze and gently covers the top of the chirashi, but only after laying out a few pieces of uni. It’s a dish that you’re going to want to snap a photo of before diving in.
The bara chirashi bowl runs $28 during lunch.
- Eater LA
Watch as chef Yoya breaks down an Ishi Dai, Hiramasa, and Yagara fish.