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Hamasaku Chops Up the Chirashi Bowl of Your Dreams

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

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

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.


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