Hamasaku 

11043 Santa Monica Blvd.,Los Angeles, CA 90025 

Mon - Fri, 11:30 am - 2:30 pm; 5:30 pm - 10:00 pm 

Sat, 5:30 pm - 10:30 pm

Sun, 5:30 pm - 9:30 pm

Michael Ovitz, the super agent who founded CAA, the most famous brokerage company in Hollywood in the 1980s, manages a Japanese restaurant called HAMASAKU while mastering Hollywood, which makes his artists popular with handsome men and women everywhere. It is the two lifelines of material + spirit. As a multi-tasking gold broker, he is also quite successful in investing and operating restaurants. Using his own connections, Hamasaku's location is on Santa Monica Blvd, where producers gather.

With such a big coffee background and strong strength, the Japanese restaurant he invested in has always been a crowd of celebrities, and coupled with a large art collection, this Japanese restaurant has always been in the high-end class in Los Angeles. Many Hollywood superstars and producer investors like to locate this store in their favorite Casual Lunch location.

Currently in charge of the restaurant is the chef Yoya Takahashi from Kyoto. With the spirit of traditional craftsmanship, he is very strict with ingredients and techniques, so both nigiri sushi and ordinary hand rolls here have a super high standard. Don't look at Yoya Takahashi, who is now a smiling professional. When he was young, he wanted to be an actor. He has unruly hairstyles and domineering tattoos. From his calm face to the camera, he didn't forget to pose as if he could. See the source of a little bit of confidence back then. Back then, I entered Hollywood bravely from Japan. Although my dream of being a star did not come true, I became a sushi chef by chance, which is a reality unique to Los Angeles.  

And Michael Ovitz, who has been immersed in Hollywood for half his life, knows the importance of service.  

His requirements for Hamasaku are that first the food must be delicious, and second the service is above expectations.

“Whether guests want to relax or talk business, we must provide the most sincere service, so that they can feel at ease and caring coexist without being disturbed, so that they can make them frequent the restaurant.”--- ---------------Michael Ovitz (Hollywood Super Agent)

Hamasaku is located in the corner of a seemingly unremarkable square, with a heavy wooden door, which opens to a space designed by the famous modern decoration design company Marwan Alsayed, which brings out the sun in the tone of raw wood. The sophistication and style of the material.

Draped curtains are matched with various log-style furniture, simple lines and ocean-colored fabric decorations, which fully demonstrate the modern and simple Japanese style, giving people a sense of escape from the hustle and bustle of the city. Tranquil atmosphere.

Of course, if you look closely, it's full of owner Michael Ovitz's private collection, which I believe will give you a feast for the eyes.

Monkfish Karaage $12 

 fried monk fish, satoimo, shishito, sudachi ponzu sauce

The traditional Japanese-style "Tang Yang げ fried food" cooking method is perfectly performed as the body of the angler fish. After being marinated with soy sauce, onion, garlic and other seasonings, the angler fish pieces are fried and fried, crispy on the outside and tender on the inside , fresh and juicy.

Albacore Crispy Onion$20

albacore sashimi, fried onions, ginger soy dressing

For those who like pureness, sashimi cuisine is the best choice. This kind of sashimi, which requires exquisite knife work and meticulous ingredients, has been added with fashionable elements. The crispy tuna (albacore sashimi) is used here, sprinkled with fried crispy chopped onions, and seasoned with ginger soy sauce. The overall taste is very distinctive.

The crispy crispy shallots contrast strongly with the oily and tender blue and white sashimi, while the slightly salty and spiced ginger juice can not only remove the fishy smell, but also highlight the flavor of the fish.

Black Cod $18 Saikyo Miso

The most popular lunchtime black cod set will be served with a bowl of mellow, slightly beany flavored miso soup, and a salad with fried fish skin, if you like, you can ask the waiter for it The last serving of perfectly cooked white rice.

This miso grilled black cod dish is actually made by marinating soft cod fillets in sweet Saikyo white miso before grilling. Xijing Miso, which has been around for more than a thousand years, is made with a lot of rice koji. It is not only low-salt and healthy, but also has a mellow and sweet taste. The slightly yellowish miso in the white color will only make the white black cod fish more beautiful and pearlescent, and the simple marinating and roasting preserves the best taste of the black cod to the greatest extent. The meat structure is not damaged, and the deliciousness and sweetness of the fish are exuded from the inside out.

Nigiri Moriawase $30 Mixed Sushi Box

Tuna→Yellowtail→Thai red snapper→Kampachi fish→Sardine→Snapper→Sing mackerel→Golden eye snapper

9 seasonal nigiri sushi + 6 iron fire rolls as a staple food, the portion is quite enough even for men. The hand-held platter, which requires careful selection of ingredients and perfect hand-craftsmanship, is only $30, and it's gorgeous regardless of cost. Seasonal sashimi is traditionally squeezed into hands. For example, scallops are already seasoned with sea salt and lemon, so there is no need to dip them in soy sauce.

Other nigiri sushi can be dipped in home-brewed premium soy sauce as appropriate. From white fish, tuna, silver skin fish, warship fish roe to thick egg yaki, it is completely scientific and tastes in order not to spoil the flavor. It is placed in a wooden food box and separated by bamboo leaves that symbolize Zen rhythm. The red, white, yellow and green are complete, and the light appearance is attractive enough.

The tender and soft white fish, tuna with its own fatty aroma, specially treated silver skin fish, fried salmon roe warship sushi marinated in yuzu juice, and sweet and soft fried tamago Have their own characteristics. Finally, the delicate and delicious iron fire rolls have a simple and rich taste, and as a finishing touch, they also follow the tradition of Japanese nigiri sushi.

Based on the principle of no bragging, no bluffing, little raccoon thinks that this set of nigiri sushi is only $30 after all, which is completely worthy of such qualifications and taste. this price. But if you ask for Michelin-starred nigiri, the sushi here is a bit rough in handling of the fish, and the chef who kneads the nigiri during lunch is not the chef, so it's not perfect.

Bara Chirashi Specialties Rose Chirashi!

uni, diced tuna, salmon, yellowtail, albacore, unagi, daikon, fish roe, tsume sauce 28

I have encountered Yoya Takahashi helping Hamasaku at food festivals many times. I have tried it several times, and it is unforgettable and rare. Although I didn't have the chance to meet omakase menus this time, I was fortunate to taste his best and best-looking dish - Bara Chirashi Rose Chirashi).

Here tuna, salmon, yellowtail, mackerel and thick egg yolks are chopped into cubes; while the coarse ones are pressed into the model, in which chopped basil leaves, flying fish are added Eggs; then add sea urchin and salmon roe two-flavored seafood, garnished with edible flowers, and drizzled with secret sweet soy sauce to finish.

This kind of chirashi sushi with an obvious Osaka style is already addicting to the color and luster. Of course, the shape is also very different. It is not a common strip, but a variety of raw fish cut into cubes. The biggest difference may be in the sweetness of the taste, and the rose chirashi is even better.

In such a seafood bowl, there are 6 kinds of sashimi and a variety of aromas, and the taste is quite wonderful. It can be said to meet all the requirements of vision and taste, and it is considered the top card of lunch time.

Some small side dishes as a gift

Even the miso soup presented is not sloppy, the milky white is yellowish, thick and full of umami.

The small salad that comes with it is also very thoughtful. The refreshing cucumber and tomato lettuce, the bonito flakes that flutter in the wind and the small wings are sprinkled with a lot of fried crispy and delicious but not greasy salmon at all. The skin is quite tasty.

Generally speaking, the Japanese ingredients here clearly have a mix of East and West, and the good news is that the mix and match works well. The highlights of the appetizer are more than sushi 🍣. I think it is quite suitable for people nearby to come for a business lunch. The environment and taste are good, or it is a fashionable Japanese dinner. The way of dating or negotiation is quite stylish.

He came to Los Angeles from a long way from Kyoto, from the dream of an actor to a sushi chef. A while ago, he also commented on the boxed sushi sold in various supermarkets in Los Angeles in the video. It is of great guiding value, poisonous tongue and professionalism. , the video is quite interesting. Interested friends can go to Youtube to search "Sushi Chef Reviews Cheap Sushi".

The QR code of the store is here:

Ok, penguin from the North Pole 🐧

The pig is afraid of being strong

Iron noodles

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