"One of the most compelling contrasts in sushi comes from the difference between Hokkaido and Santa Barbara uni, a ploy that many chefs in Los Angeles have displayed in their omakase. This slightly novel tweak from Udatsu in Hollywood isn’t just a study of two types of sea urchin roe, it’s a satisfying subversion of nigiri construction. Typically uni preparations will have the sweet, saline flesh sailing on top of a rounded piece of seaweed. Instead, chef Hisashi Udatsu places a crisp square of nori between a ball of seasoned rice. The entire mouthful is a real flavor bomb, one that’s sure to bring a smile to one’s face. — Matthew Kang, lead editor" - Eater Staff
Matthew Kang
