1 post tagged “takao”

11656 San Vicente Blvd.
Los Angeles, CA
90049-5104
Phone: 310.207.8636

Executive Chef / Owner: Takao Izumida

It is interesting to compare our favorite neighborhood sushi bar Takao, not to be confused with the Japanese noodle bar also located in Brentwood called Taiko, with our experience at Urasawa. In many respects, this is an unfair comparison as to style, price and ambiance. The price point is 4 times more expensive at Urasawa, the style is not based on kaiseki at Takao as it is with Urasawa, and it is much more a typical sushi bar experience. Seats turn often and the ambiance is bustling and full of LA energy. The quality of the fish exceeds that of the normal neighborhood sushi bar though, but in no way is the equal of Urasawa’s.
 
We arrived at Urasawa at 7:30 and left after midnight with only 6 diners the entire night. At Takao, we arrive at 5:30 and we are normally finished by 7:00.  Obviously, this is an apple and orange comparison between the two sushi experiences.
 
The “kitchen” at Takao is “open” with a bustle, although not harried – 5 “chefs” work the stations. Also note that the fish is kept in glass cases, unlike Uraswa where it is kept on ice.

Takao is also a great place for celebrity watching (as you'll see below), where as Urasawa's stars are the ingredients in his Oscar-worthy creations.  Essentially, Urasawa is a little more serene, and Takao a little more rock-n-roll.

Takao himself:

We always have omikase (chef's choice) at Takao --- Takao makes out a menu in advance for "regulars" when he sees you have a reservation. Aware of your likes and dislikes, he tailors each omikase to individual tastes. 
 
3 Hama Hama Oysters on the half shell with ponzu sauce and green onions. The oysters were excellent and there was a nice ratio of sauce to oysters.

Japanese sea snail with a touch of yuzu pepper sprinkled on top. Takao boils the snails in water that tries to approximate seawater. I was surprised by the size of the sea snail. The texture wasn’t tough, but there was a definite chewiness.

Baby white shrimp topped with caviar. This is when the quality difference between Urasawa is so apparent. If I hadn’t had Urasawa’s, I don’t think the difference would have been so apparent, both for the shrimp and the caviar.

Sashimi with fresh grated wasabi – Chu-toro, Akagai (clam) and Japanese Halibut.

San- ma/Pike mackeral  grilled and topped with grated white radish. It is interesting that Takao also places great importance in seasonality i.e. the baby white shrimp, the pike mackeral, the Ayogai.

Lilly Roof flower filled with red snapper topped with a white truffle. There was no white truffle flavor at all. The red snapper reminded me of mashed potato. I didn’t like this at first, but it sort of grew on me becoming the “ultimate” comfort food.

Baby White Fish tempura. Takao is a master at tempura – never greasy, always made moments before being served.

Toro Sushi – This is when the difference between Urasawa and Takao becomes most significant. Takao’s rice wasn’t even close to Hiro’s. There was way too much rice to fish and the rice itself was sticky and a touch gluey. In retrospect, I think Takao’s first courses and cooked dishes outshine his sushi.

Uni.

Saba.

Halibut.

Spanish Mackeral.

Grilled Toro.

Salmon Skin Hand Roll.

Toro Hand Roll.

Eel.

Conclusion: I still enjoy Takao and think it is one of the better sushi bars in Los Angeles. Urasawa is not an everyday experience – it is the equivalent of haute Japanese cuisine and as such is not the type of place you go to when you are craving some sushi. Takao certainly maintains it's loyal fans and followers; Tracey Ullman as well as Jim Carrey and girlfriend Jenny McCarthy are all frequent diners. And while the latter two may not win any Oscars for frequenting Takao, at least they'll leave feeling like winners.  Which is more than I can say about their films. ;)

posted by: Lizziee