clock menu more-arrow no yes

Filed under:

Hamasaku Chops Up the Chirashi Bowl of Your Dreams

Chef Yoya Takahashi builds a gorgeous bowl of fresh fish and rice

Hamasaku, which has one of the city’s best sushi bars and omakase menus, is quietly revamping their lunch game, with a gorgeous chirashi bowl that contains six different kinds of fish atop seasoned rice.

Chef Yoya Yakahashi does a take on Osaka-style chirashi, which tends to taste a bit sweeter than a Tokyo-style chirashi. That’s mainly because instead of individual fish pieces laid out, the elements are comprised of cured or cooked ingredients, then chopped up together. As a base, the chef chiffonades some shiso leaves and tosses them with tobiko into sushi rice. He then presses the rice into a mold so that the mixed fish can fit perfectly over it.

Finally Yoya takes a thick soy glaze and gently covers the top of the chirashi, but only after laying out a few pieces of uni. It’s a dish that you’re going to want to snap a photo of before diving in.

The bara chirashi bowl runs $28 during lunch.

Hamasaku

11043 California 2, , CA 90025 (310) 479-7636 Visit Website

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world