The inconspicuous setting that DTLA’s Q Sushi exudes on the outside sets the stage for one of the finest high-end Omakase style dining experiences on the inside, helmed by the talented icon responsible for getting this now LA institution listed as one of the LA Times’ “Best Restaurants” of 2015, Chef Hiro.
In a recent taste test trip to Q Sushi (we just had to eat-see-hear for ourselves), we consumed every ounce of fresh to the max piece of sushi placed in front of us in a 20-course rollout that left our palette well slayed. After serving 2 and 3, we became more and more curious—even antsy—focusing our attention toward what Hiro’s knife would conjure up next.
With only about 10 people in the serene, intimate setting—we thought we were bad, one man at the sushi bar took photos of every single course served—we were allowed to focus on the flown in daily offerings of some of the freshest ingredients out there. Before we tell you about the insight Chef Hiro spilled to us after our lavish dinner, we need to boast about consumption. The depth of flavor. The sea: Ponzu, Kampoachi, Naneanzuke (smelt with dashi on the bottom, yum!), Salmon cured in Kobojime (Japanese kelp), Red Snapper, Japanese oysters, Sea Urchin, Netatako braised in soy for over three hours, Sea eel, PICKLED GINGER FROM HAWAII. Like butter, baby.
And dessert? Tamagu—An egg custard containing sixty percent shrimp and three eggs yet yielded a perfectly sweet flavor. On living the fresh life, and after a few selfies together, Chef Hiro kindly told us, “It’s all about information. You can’t fly in fresh fish from Japan on a daily basis. It has to be ahead of time, so gaining insight on what’s coming and going is key.” His cuisine is a true fusion of Japanese tradition matched by striking modernity in a bustling DTLA.