Menu

01: Homemade Tofu

02: Ankimo & Kumamoto Oysters

03: Seasonal Fish Soup

04: Grilled Alaskan King Crab Sunomono

05: Abalone Tempura

06: Red Snapper / Tai

07: Needlefish / Sayori

08: Wild Yellowtail / Seki Buri

09: Medium Fatty Bigeye Tuna / Mebachi Chutoro

10: Japanese Mackerel / Saba

11: Medium Fatty Blue Fin Tuna / Kuromaguro

12: Gizzard Shad / Kohada

13: Cuttlefish / Sumi Ika

14: Sweet Shrimp / Amaebi

15: Geoduck / Mirugai

16: Seared Baby Barracuda / Tataki Kamasu

17: Sea Urchin Roe / Uni

18: Salmon Roe / Ikura

19: Sea Eel / Anago

20: Egg / Tamago

22: Black Sesame Ice Cream

23: Hojicha

Chef Morihiro Onodera

trained as a sushi chef in Tokyo, and at seminal Los Angeles restaurants including Katsu, R-23, Matsuhisa, and Takao as well as Hatsuhana in NY. By the time he opened his first restaurant, Mori Sushi in Los Angeles, he was preparing many of the same handmade ingredients, harvesting his own locally grown rice and creating handmade pottery to be used in the restaurant.

After selling Mori Sushi in 2011, Mori began creating handmade pottery for several Michelin Guide restaurants in Los Angeles and established a partnership with rice farmer, Ichiro Tamaki. Tamaki farms in Uruguay will harvest its first crop in May of 2013 and will be available for distribution world-wide.

Utsuwa (serving plates)

I do not think that plates are just objects that serve food. Traditionall,y there are different types of plates used in serving Japanese cuisine—china, porcelain, lacquer, glass, silverware, ironware, bamboo—they are used according to the seasons. Although Los Angeles is not known for its seasons, we here at Mori Sushi believe that we can bring out the best in the dishes we prepare by using the appropriate serving plates. We use plates that enhance the flavor of our dishes in hope that our customers can taste the difference. Most of our plates are orignals, handmade by Owner/Chef Morihiro Onodera and Chief Chef Hiroyuki Taniguchi.

Menu

Mori Sushi is a sushi restaurant. We do not buy any ingredients besides fish and vegetables. All dishes are prepared using either fish or vegetables. The non-sushi dishes are fish-based, but not entirely traditional in their preparation. We hope you enjoy the variety of the fishes.

Alcohol

I believe Japanese sake and champagne go best with sushi; however we do carry beer and a limited selection of white wine. I would like to thank Mr. Sang Yoon, owner of Father's Office in Santa Monica for his advice.

Location

Mori Sushi is located at 11500 West Pico Blvd.
Los Angeles, CA 90064
tel (310) 479-3939
fax (310) 479-2525

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Private Dinning

Mori Sushi is the perfect venue for private parties and special events. The flexibility of our seating makes it possible to host parties of up to 50 people. Set menus, required for parties of 12 or more, are $70 per person to $90 per person, exclusive of tax and service charges.

Press

What hooked you on cooking?

The desire to want to eat and taste delicious food.

The coolest example of science in your food?

My basic approach to cooking is to think about the natural ingredients and the climate (seasons) of its origin, ingredients that are kind to the body and to earth—a very simple-minded attempt with natural science at its core.

The food you find most fascinating?

I’m always seeking the true flavor of a given ingredient—that’s what fascinates me.

What scientific concept–food related or otherwise–do you find most fascinating?

Natural science.

Your best example of a food that is better because of science?

Konbu and natural salt.

How do you think science will impact your world of food in the next 5 years?

It will be interesting to see how the true flavors of ingredients change over time—how natural science will affect that change. Simultaneously, I will continue my studies in discovering and knowing what’s kind for the human body and our earth.

One kitchen tool you could not live without?

Rice cooker, including donabe (Japanese clay pot).

Your all-time favorite ingredient?

Rice.