Shunji's first week of re-opening after moving from their old location on Pico Blvd. to the new one on Ocean Park Ave.
The food is, as always, superb. Chef Miki-san does a great job, and at the second bar, Chef Shunji himself crafts. Dine with either-- it's worth it.
Menu for the evening:
Shunji ichigo sake.
Uni (Santa Barbara), caviar, and quail egg atop shredded potato, cauliflower.
Owan miso (soup), shrimp paste, radish.
Hirame (halibut) and mizoy (sp?) ginger. No soy sauce.
Green tea smoked winter saba (Japanese King mackerel) with Australian sea salt.
Winter bonito. Green onion. Nori. Half bonito broth, half soy sauce.
Baby awabi (abalone) atop rice. Liver of abalone as sauce.
Winter melon puree, shitake mushroom, egg, taraba kani (king crab).
Ankimo pate (monkfish liver pate).
Duck (marinated with miso).
Onagai (red snapper) sea salt, yuzu.
Itoryi (sp?) snapper.
Kamasu (Japanese barracuda).
Kinmedai (golden eye snapper).
Aji (Spanish mackerel).
Nodoguro (Japanese black throat sea perch).
Buri (adult yellowtail).
Shima aji (jack mackerel).
Akami (lean bluefin tuna).
Chutoro (medium fatty bluefin tuna).
Otoro (fatty bluefin tuna).
Ikura (salmon roe).
Red ebi (shrimp), dried karasumi (sp?) (dried millet roe).
Anago (sea eel).
Uni (Santa Barbara).
Bluefin hand roll (hon-maguro).
Miso soup with enoki mushrooms.
Japanese pears, grapes, roasted green tea ice cream.
Other notes: set aside 3 hours. Bar is imported German ash, walls are imported German birch. Alcohol is extra.