Sashimi - Chef's Recommendation

Medium Toro... I want more...

Salmon Sashimi

Shirley's favorite - Kampachi

Mirugai Sashimi (Giant Neck Clam)

Snapper Sashimi, served with the rest of the fish prepared live. :)

Yummmmmm!

Sashimi - Chef's Recommendation by hermanau.

Mixed Sashimi

Little Tokyo
150 E Bonita Ave
San Dimas, CA 91773
(909) 599-0666

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Comments

siufishie says:

Kampachi!!!! Now I really want to go... Why did I have to work?! Work sucks, especially when it gets in the way of me eating good food.
Posted 21 months ago. ( permalink )

Joits says:

the salmon definitely is my favorite here... love the color and texture.

--
Seen on your photo stream. (?)
Posted 21 months ago. ( permalink )

brady frequent traveler and eater says:

Ok, what is the name of this place?? Little Tokyo?
Posted 16 months ago. ( permalink )

hermanau says:

yep, Little Tokyo in San Dimas :-)
Posted 16 months ago. ( permalink )

brady frequent traveler and eater says:

yelp reviews of this place are mixed - does it require being a regular to get food this good looking?
Posted 16 months ago. ( permalink )

brady frequent traveler and eater Tell u the truth, I don't fully trust Yelp on authentic Japanese food. The more authentic the Japanese food is, the less it appeals to the general American taste... I mean, come on we're talking about simple blend taste of seafood, uncooked raw seafood, and no grease involved in the cooking process. Most people go to a Japanese restaurant expecting to order California Roll, Soft Shell Crab Roll, Teriyaki Chicken Breast and they complain when it doesn't taste like what they're used to tasting in "the other Japanese restaurant". I never even tried those from Little Tokyo, and it's safe to say that I won't.

Back on subject, it helps if you're a regular. But then the mixed sashimi you order always look that good and Tomi san always garnish them with the flowers he grown from his garden. My wife and I have become one and all the sushi chefs recognize us already and Tomi san always surprise us with his the good stuff that's not on the menu or if it's specially fresh. My personal experience is if you're a regular to any given authentic Japanese restaurant and if the owner recognizes you, you'll always be treated right. :-)
Posted 16 months ago. ( permalink )

brady frequent traveler and eater says:

Yes, its important to become a regular - though the mark of a truly great Japanese restaurant would be that it is able to provide the high level of quality to every idiot that steps in through the door. I was impressed with Sushi Yasuda in NYC and can only wonder what the keep in stock for regulars. I try to do "omakase" but its tough as a new guest since the chef has no idea of what I like or dislike or the amount I can eat or the size of my wallet.
Posted 16 months ago. ( permalink )

hermanau says:

brady frequent traveler and eater yea, i know what you're saying. But then there's only so much "best part" out of every fish and frankly I don't think everybody enjoys the good stuff anyway. :) go there a few times and sit at the sushi bar. Pour the chef some beer/sake, and ask what's fresh. That always give you a jump start. :)
Posted 16 months ago. ( permalink )

brady frequent traveler and eater says:

I live in Chicago! Its gonig to be hard to be a regular at some little place in San Dimas!!! Can I just bring a picture of you and your wife and claim to be your cousin? :)
Posted 16 months ago. ( permalink )

hermanau says:

haha, send me a flickr mail next time you stop by if you don't mind a sushi eating buddy :-)
Posted 16 months ago. ( permalink )

brady frequent traveler and eater says:

My wife and I are out in the Los Angeles area in August for a wedding. We are still trying to figure out what else to do - perhaps a disneyland outing for nostalgia + some good eats. BTW - cool blog. Amazing how much thought can go into properly photographing a bottle of wine.
Posted 16 months ago. ( permalink )

hermanau says:

should have hired me to shoot their wedding *shameless self advertising* :-)

thanks, i should really get back on writing that thing actually... been procrastinating.
Posted 16 months ago. ( permalink )

brady frequent traveler and eater says:

The groom actually tried to hire the wedding photographer we used last year, but the guy didn't want to travel to southern california (from SF). Wedding photography looks to be one heck of a business model. Our photographer actually has a computer science degree from Stanford.
Posted 16 months ago. ( permalink )

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Taken in San Dimas, California (map)
Taken with a Nikon D200.
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Taken on February 15, 2008
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Sashimi - Chef's Recommendation

Comments

siufishie says:

Joits says:

brady frequent traveler and eater says:

hermanau says:

brady frequent traveler and eater says:

hermanau says:

brady frequent traveler and eater says:

hermanau says:

brady frequent traveler and eater says:

hermanau says:

brady frequent traveler and eater says:

hermanau says:

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