Open for just under a month is Shunji's, West Hollywood's newest sushi spot helmed by Shunji Nakao, one of the three original chefs at Matsuhisa back in 1989. He, along with his brother, plus mentor, Nobu Matsuhisa, ran the prestigious restaurant back in the day. Shunji then moved on to his own well-respected Japanese abode, Asanebo in the valley, followed by the less successful Tengu across from the beach (he also spent time at the new shuttered .
Which brings us to Shunji's, yet another exploration into the sushi chef's Japanese roots. As one would expect from a Matsu vet, omakase reigns supreme, and just like at Asanebo, it's not cheap, but ordering a la carte is another, possibly less expensive, option. Fun fact: Shunji has created his own namesake brand of sake that is sold at the restaurant.
Inside expect a modern design aesthetic, soaring high wooden ceilings, cement flooring, contemporary art, and about five to six tables plus sushi bar. Check out the menu below which is still a work in progress.
Seared Tuna (fresh wasabi, avocado, and cilantro)18
Yellowtail (serrano chili, chives with citrus ponzu) 18
Kanpachi (chive, garlic chips, with sesame ponzu) 20
Albacore (daikon radish, onion, and chive with ponzu) 16
Red Snapper 20
Mixed seafood ceviche 9
Oysters on the half shell 9
Abalone sashimi 20
Tuna 18, Yellowtail 18, Toro, Spicy Tuna with Rekon Tips MP, Sweet Shrimp with Black truffle oil and Truffle oil 28
Miso 4, Tofu with clams 6, Seafood mix 12
Edamame 5, Shisito Peppers 6, Fried Calamari 9, Rock Shrimp 12, Nasu Dengaku grilled eggplant, shrimp, crab, avacado and miso 15
Oyster, shrimp, uni, scallop, whitefish, crab meat, Shojin, $9-$12
House Special Rolls
Shunji roll tuna, salmon, whitefish, yellowtail, crab, masago and vegetables 18
Shrimp temp asparagus topped with crab meat 15
Spicy tuna topped with albacore w/crispy shallot 15
Crab roll dungeness or blue 8
Salmon skin 6
Softshell crab roll 12
Usuals: Spicy Tuna etc 6/8 hand cut
Beer, Sake, and wine