Sushi Nozomi - Part One: Picture Post (Torrance)

Nozomi Sushi

Like with the previous Sushi Zo post, my first dinner at Nozomi happened over a year ago. Although the dinner had occurred such a long time ago, I always had fond memories of my dinner there. Strange enough, I didn't make a return visit until this past weekend. While going over the new pictures for Nozomi, I still want to present my first dinner in pictures. Part two of my Nozomi post will cover the most recent dinner. If you want a more detailed post, please read DJJewelz's post on this omakase meal.

The First Rule Of Fight Club? Always Be Nice to Your Sushi Chef Or Else.....

Cracker with Uni, Marinated Squid, and Cream Cheese

Sunomono

It's just the refreshing starter we needed to whet our palates. And here. We. Go!

Kinmedai (Alfonsino with Lemon and Himalayan Sea Salt)

I loved the use of lemon and sea salt on this.

Tai (Black Seabream with Ponzu Jelly)

Madai (Red Snapper with Sesame Soy)

Yasu-San Showing Us Our Next Fish: Tobiko (Flying Fish)

Our head sushi chef was Yasu-San, who was showing the next fish used for our omakase: Tobiko (Flying Fish).

Tobiko (Flying Fish)

Hiramasa (Yellowtail Amberjack)

Fried Calamari with Nori Powder

A bread from sushi. Fried calamari with seaweed powder. Very nice!

Japanese Brown Barracuda with Mountain Potatoes

The barracuda was seared by Yasu-san. I loved the flavor of this flavor and the addition of the yamaimo was very nice. I've never had barracuda before, and the only thing that came to my mind was this:

Publish Post

I'm sure most of you have heard of this song, or at least played it on Guitar Hero. So I digress...

Yasu-San Preparing Our Next Piece

Ebi (Arabian White Shrimp from Red Sea)

I wanted seconds of this. I love shrimp, especially the fried shrimp head. For me, it was the ingredient that was the most unique. Arabian white shrimp from the Red Sea? That's a definite first for me!

Himo (Orange Clam)

Sake (Salmon with Thin White Kelp)

After all the various piece served, salmon almost came across as boring. Yet, it was a delicious piece of fish. I really enjoyed the thin piece of kelp on top of the fish.

Hamachi (Yellowtail)

Hamachi has always been one of my favorite. I always enjoy the rich, buttery taste from the hamachi. This piece was no exception.

Maguro (Marinated Tuna with Avocado)

Toro (Fatty Blue Fin Tuna Belly)

This was truly melt in your mouth good. I wish I had two pieces instead of one.

Chawanmushi

You can't go wrong with a tasty bowl of chawanmushi (steamed eggs).

Uni (Sea Urchin Roe)

Dare I say this uni was better than the one served at Urasawa? A bold statement yes, but not when the manager of Nozomi is the son-in-law of one of the biggest distributors of Santa Barbara Sea Urchin. Nozomi definitely has the best, freshest sea urchin around. This was SO good!

Shirako (Cod Milt (Sperm))

What's this? Brains? Afraid not. I should have just titled this shirako and no one would ever google this piece. Shirako is otherwise known as cod milt, or cod sperm. Yes, I ate sperm, and it was pretty good.

Ikura (Salmon Roe with Quail Egg)

Ikura and salmon roe, what a perfect combo. I loved it!

Anago (Sea Eel with Lemon Zest)

The last piece of the day, we ended with anago. Served with the usual eel sauce that most are familiar with and a bit of lemon zest, it was a great way to end our meal.

Dessert: Pineapple

Yasu and Mark

To say that I was surprised with the quality of the sushi at Nozomi was an understatement. I knew it would be good going in, but it definitely exceeded my expectations. The sushi that we had that night were unique and delicious. I can't wait to post part 2 of my return visit at Nozomi. Yasu-san is definitely a true sushi master, so my recommendation is to ask for him when you make visit. You definitely won't be disappointed!


Sushi Nozomi
1757 W Carson St # L
Torrance, CA 90501-2828
(310) 320-5511