Sushi & Kushi Imai
8300 Wilshire Boulevard
Beverly Hills, CA 90211
(323) 655-2253
Two blocks east of La Cienega Boulevard’s “Restaurant Row,” at the corner of San Vicente and Wilshire, is Sushi & Kushi Imai. At 7:15 pm on a Sunday evening the restaurant was practically full of people and was bustling with energy. The instant we were seated at a table, the server appeared to say, “It is time for the last order.” It was the time that Happy Hour was ending. Minced white and red abako and maguro tuna tataki and sea bass sashimi are offered during Happy Hour at the deeply discounted price of $5.90, which surprised us. Besides this, three varieties of sushi rolls cut in six pieces are $2.75 each. Wine, sake and beer are also practically half price as a complimentary charge. Happy Hour is offered every day. It should be tried, without fail.
The person managing the restaurant, Kato Masayoshi, says, “We strive to offer the service to meet all of our guests’ needs. Even if something is not on the menu, if it is requested, we will make it.” That shows the thoroughness of the attention. Recently, diet concerns have resulted in orders for hand rolls made without rice. That is the sort of thing referred to. Healthy diets are also in the spotlight, making the substitution of brown rice for white rice an attractive choice. Not only in the rice bowls accompanying meals, but for the rice used for sushi, brown rice may be chosen, showing how thoroughgoing the service is. In addition, in the house dressing as well, trans-fat free and cholesterol free oil is used.
As we snacked on edamame soybeans in pods, we looked around and noticed that many people were getting up to leave. They seemed satisfied to have enjoyed Happy Hour. Well then, now it was our turn. We started making choices from the tasting menu.
Dish 1:
Edamame soybeans in pods $1.75
This is a Happy Hour dish. At this great price one cannot beat the order that is brought of edamame, which would overflow two fists. They are cooked perfectly and pop readily out of the pods.
Best Pairing: Junmai Daiginjo “Kimura”
Next best pairing: Tokubetsu Honjozo, “Tsukiyo”
Dish 2:
Rice Cracker Canapés (Spicy Tuna or Spicy Salmon) $9.60
These are four fist-size canapés. Heaping helpings of spicy tuna and avocado create a luxurious feeling. The canapés are deep-fried crispy on the outside with a chewy stickiness on the palate and the spicy tuna has the fragrance of sesame oil that is an enjoyable match. It is a dish that really hits the spot. For the canapés, sushi rice is used, so it has a nice body. It is recommended on the popular menu.
Best Pairing: Tokubetsu Junmai, “Mune no Uchi”
Next best pairing: Ginjo, “Akita Toji”
Dish 3:
Grilled Lamb Chop (1 pc.) $2.50
This is a special price for Happy Hour that does not take a back seat to the edamame. It is served with three kinds of tare sauces, soy sauce, miso and mayonnaise. It goes exquisitely well with the soy sauce tare that brings out the distinctive flavor of the lamb. You can go on eating orders of this dish forever.
Best Pairing: Ginjo, “Akita Toji”
Next best pairing: Tokubetsu Honjozo, “Tsukiyo”
Dish 4:
Baked Avocado (avocado and scallops) $6.50
Half an avocado is filled with scallops, enoki mushrooms and white mushrooms, covered with a creamy white sauce and baked for a light brown roasting. The mellow sauce is pleasant and scrumptious.
Best Pairing: Daiginjo, “Fuku Komachi”
Next best pairing: Tokubetsu Junmai, “Mune no Uchi”
Dish 5:
Sauteed Mushrooms (Enoki, Shiitake and White Mushrooms) $8.50
“A heaping serving of sautéed mushrooms” and just as the name goes, this is all that a full helping of sautéed mushrooms implies. The butter flavor enhances the deliciousness and you practically shout out how wonderful it is.
Dish 6:
Tofu Salad $7.50
Tofu is covered with fresh spring leaves that give the feeling of minerals and are sprinkled with a miso tare sauce in this light dish.
Best Pairing: Junmai Daiginjo “Kimura”
Next best pairing: Tokubetsu Honjozo, “Tsukiyo”
Dish 7:
Four Orders of Brown Rice
Sushi have a fluffiness that will immediately dispel any prejudice one might have against brown rice. It is so delicious that you wonder if it isn’t made up with a half portion of white rice mixed in. It is also good for the health so one might decide to have sushi this way all the time. Actually, this brown rice is a superior variety of rice that is hard to find in stores.
Snapper $6.50
The freshness is so remarkable that it seems to shine.
Best Pairing:Tokubetsu Junmai, “Mune no Uchi”
Next best pairing: Junmai Daiginjo “Kimura”
Octopus $5.00
The chewiness on the palate of the octopus goes well with the brown rice.
Best Pairing: Daiginjo Genshu “Bisuikan”
Next best pairing: Junmai Genshu “Akita Issui”
Scallops $6.00
The thick meat of these luxurious scallops give the height of satisfaction.
Best Pairing: Tokubetsu Junmai, “Mune no Uchi”
Next best pairing: Junmai Genshu “Akita Issui”
Oshinko $5.00
A thick slice of takuwan pickle that reminds you of egg is wrapped in Oba leaves with delicate bonito shavings, topped with sprouts. As an end to the meal it leaves a fresh taste on the palate.
Best Pairing: Tokubetsu Honjozo, “Tsukiyo”
Next best pairing: Junmai Daiginjo “Kimura”
The food is delicious, the helpings are generous and the service is warm and friendly. Since it is also good for the health, you are doubly satisfied. We asked Manager Kato why the name Sushi & Kushi was chosen, since the menu has such a rich selection of items. Taking over from Master Chef Imai Takeo, one of the pioneers of sushi in Los Angeles, the traditional Edo-mae style cuisine was revered is the reason. “Whether it is sushi or kushi-yaki skewers, the food is a product of the Edo Era. More than 400 years ago, in an age when there was no refrigeration, skillfully using vinegar and soy sauce, yatai stall owners started selling these things. A surprisingly rich culture developed in the Edo Era around this,” he explained ardently.
Something unique here is the patented sushi wagon. At a sushi bar, groups of four or five people have a hard time talking together. When trying to think of a good strategy to deal with this matter, they took a hint from the yatai stalls of Edo and came up with the wagon service. The wagon comes to the tables and serves sushi there. Starting in August, it seems that the plan is to begin “Wagon Service Omakase Chef’s Selection Sushi.” It will be omakase cuisine centered around sushi and sashimi, served as a tasting where, with each order, a specially selected sake is paired to be enjoyed with it. Five dishes uniquely prepared will be served with five different kinds of sake, or seven dishes will have seven kinds of sake. This is surely tremendously welcome news to those who know and enjoy drinking sake.
The courteous service extended to guests that is now fully satisfactory is well appreciated, but they are not content with that and are always looking for other ways to extend it. You really have to take your hat off to the energy with which they endeavor, day by day, to keep their guests in mind with whatever they do. With this enthusiastic spirit of hospitality, you have to believe that in the future this restaurant will grow to become one that is beloved by everyone in the community.