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Brett Keating


Written by
Brett Keating

A new sushiya in Atwater Village, there’s a lot to like about Morihiro. The chirashi bowl is great, and the six- or ten-piece omakases come with some excellent pieces (the toro, uni, and salmon roe, especially), and tremendous house pickles. The rice here is also a highlight - the chef grows his own in Uruguay, and it’s perfect in every bite. Some pieces of fish, though, are not perfect for takeout - the cooked whitefish is quite dry, the tekka maki is unevenly cut, and the nori loses all crunch. But omakase is designed to be eaten immediately, not driven home in the front seat of our Camry, so we’re reserving any judgment - we’ll check back in when they reopen for dine-in.

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