Food Pic Friday: Sushi Central (Re-visited)

Food Adventures, Los Angeles

First, a personal update for NomNomCat Readers (if you’re just looking for drool-worthy photos on this Food Porn Friday, scroll past this paragraph): WE’RE BACK! Our deepest apologies for our three month long hiatus. For those who are interested, here’s the reason for it — as you may well know, life offline can get in the way of blogging. And boy has 2014 already been a crazy adventure… With this food blog about to celebrate its third birthday, it should come as no surprise that food is a huge passion in our lives. So much so, in fact, that I decided to change my career trajectory to the culinary arts; I currently work in a professional kitchen as a line cook, having jumped head-first into Kitchen Life. Working sixty hours a week in a physically strenuous, mentally challenging, and emotionally stressful environment leaves little time to sit down and write about the latest LA hot spots three times a week like we did before. But I still love to write, and I sincerely missed this forum for communicating my (and our) love for celebrating life through eating and cooking. And so I make this promise to come back with new content once a week. The format will likely be different though; gone are the days of 1,000-word entries. Instead, the focus will likely shift to local food news and events, photos from new and new-to-us dining experiences, and, if we can manage it, make-at-home recipes now and then. Thank you all for your understanding and support these past (almost) three years! We’ll definitely have to do something fun for our blogiversary!

And now for the food.

Back in 2012, my bff S and I celebrated her birthday with affordable but delicious omakase at a tiny hole-in-the-wall in Palms (West Los Angeles): Sushi Central. The sheer variety and quality of the fish and the expertise of Chef Phillip Yi behind the counter blew away all of my preconceived notions about strip mall sushi. Recently, Martin had a sudden and insatiable sushi craving and we decided to pay a visit to this neighborhood gem.

Maguro (Tuna) Sashimi

Maguro (Tuna) Sashimi

IMG_0704

IMG_0705Forgive me, I generally pride myself on being able to remember details about my dishes, but this dinner took place back in March and I have since forgotten which fish above is which. I believe they were halibut, snapper, and sea bream (not necessarily in that order) but please let me know if YOU happen to know and I will happily edit this entry.

Ono (Escolar)

Ono (Escolar), super juicy with a smoky char from being oh-so-briefly torched.

IMG_0710

 

IMG_0712

Liver(?) from the Amaebi (Sweet Shrimp)

Liver(?) from the Amaebi (Sweet Shrimp)

Amaebi (Live Sweet Shrimp)

Amaebi (Live Sweet Shrimp)

Broth made from the shells of the amaebi

Broth made from the shells of the amaebi

Crispy Fried Amaebi Heads

Crispy Fried Amaebi Heads

Sushi Central offers my all-time favorite amaebi preparation and I say that with full confidence. Where else could you get a tasty shooter, an umami-rich broth, a well-seasoned piece of nigiri, and a crispy fried head all from one little shrimp? Chef Phillip puts forth a great deal of effort to showcase the beauty that is amaebi and it is certainly appreciated.

Salmon Belly

Salmon Belly

Live Scallop (and the crew - Chef Phillip on the right and Seiji on the left)

Live Scallop (and the crew – Chef Phillip on the right and Seiji on the left)

Live Scallop Nigiri Sushi and Sashimi

Live Scallop Nigiri Sushi and Sashimi

An Artist at Work

An Artist at Work

"Dirty Rice" made from the hinge muscle and innards of the scallop

“Dirty Rice” made from the hinge muscle and innards of the scallop

Ankimo (Monkfish Liver) - my personal favorite

Ankimo (Monkfish Liver) – my personal favorite

Spanish Mackerel - a fishy, oily bite to end our meal

Spanish Mackerel – a wonderfully fishy, oily bite to end our meal

At $100 a head (we originally aimed closer to $50 but added on the live amaebi, live scallop, AND ankimo), it was a splurge for a weeknight meal but definitely well worth the expense. Chef Phillip had even stayed overtime by a full hour just to show off more of his freshest and most interesting fish. Don’t dismiss this place if you’re deterred by the online menu full of California Rolls and Dragon Rolls. Bypass all of those run-of-the-mill offerings, pull up a seat at the counter, and let Chef Phillip do what he does best. You won’t be disappointed.

 

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