Los Angeles is the sprawling sushi capital of the United States

Osho followed in 1970, strategically close to 20th Century Fox movie studios, attracting producers and actors, expanding the food audienc...


Osho followed in 1970, strategically close to 20th Century Fox movie studios, attracting producers and actors, expanding the food audience beyond the Japanese-American community, bringing more ambitious sushi chefs to town. .

Sushi quickly left its immigrant status and became a novelty – the culinary accessory of a particular 1980s Hollywood lifestyle – and then slowly but surely an inextricable part of the city’s culinary culture.

Now we have grocery store sushi, drugstore sushi, vegan sushi, fusion sushi. We have awesome omakase punctuated with caviar and dragon roll specials so portly and substantially garnished they require steak knives.

We have glamorous mini sushi chains and sushi counters attached to the burger joints. We’ve got sliced ​​cream cheese buns in anonymous ghost kitchens and chirashi pop-ups in people’s homes. We have homemade sushi kits with really good seafood.

We’ve got it all, and while most of the raw fish eaten across the country is still salmon and tuna fillets, the best sushi chefs express seasonality through a breathtaking and ever-changing diversity of seafood, never fetishizing. one type or one cut. They know what you want, and sometimes even what you don’t know you want yet.

Throughout the year, a top sushi chef in Los Angeles could delight in many kinds of squid, clams, shrimp, crabs, scallops, and abalone, as well as mackerel, trout, snapper, shad. gizzard, plaice, abalone, eel, conch, octopus tentacles, sea urchin, livers, eggs and milt.

Even among chefs known for their exclusive sushi – whether it’s photogenic, Nobu-inspired sashimi or custards – the real specialty is their range.

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Newsrust - US Top News: Los Angeles is the sprawling sushi capital of the United States
Los Angeles is the sprawling sushi capital of the United States
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