One of the best Omakase in Los Angeles

                                                                         Chef Hiro!

                                                                 Fluke and Soy Sauce

                                                                       Interior Part 1

                                                                        Interior Part 2

I had the pleasure of dining with Q Sushi in DTLA. I was thrilled to have my first omakase experience. Omakase in Japanese means "I'll leave it up to you", which is a multiple course dinner designed by the Chef to serve to the patrons, beginning with the lightest fare and proceeding to the heaviest dishes. Sasha Issenberg, a famous American Journalist and foodie once said, "Ordering omakase can be a gamble, but the customer typically receives the highest-quality fish available at a lower cost than if it had been ordered à la carte".

Upon entering, the wait staff was very courteous and polite when they greeted me. I quickly got seated and it felt really comfy to be seated close to the chef, front and center. Patrons around me were nearly all Japanese and I can tell, they were ecstatic about choosing their libation of choice to go with their Sushi Omakase experience. Chef Hiro himself come about and greeted everyone and invited them to share if anyone has any food allergies or diet restrictions toward raw fish. Luckily, no one required any additional accommodation and the Chef got down to business.

The first dish that was served to everyone was Shigoku Oyster from Seattle. I gently slide the oyster toward my mouth and tasted seawater before I slowly chewed on the meat to savor the flavor. It was just briny and subtly sweet. I squeeze some lemon juice on the rest of the meat as I slurped it down. Oishi! It was delicious and subtle.

Up next, I had Fluke with sweet soy sauce, Japanese Red Snapper with Sesame Joy, Kenpachi Fatty Tuna, Scallop from Hokkaido Japan, Blue Fin (Angler) Tuna, Black Snapper, Japanese Icelander fish, Soy Marinated Blue Fin Tuna.

Nigri dishes served were Otoro, Cherry Trout, Japanese Sardine, Fire Toro, Salmon Egg and lastly Uni.