- The Scene
Located on the second floor of a shabby Westside mini-mall, Echigo's solicitous servers smile but barely speak to the intrepid few who have found this latest star on the sushi horizon. As the simplicity of white walls, black tables and one artful fish painting make clear, the focus is on sushi not ambience.
Chef Toshi apprenticed with Sushi Sasabune's Chef Nobi, and the student may have bested his master. Sit at the counter for chef's choice or order his mini-masterpieces a la carte at the tables. Each piece is served on warm, well-seasoned rice that enhances the delicate flavors of the fish. Highlights include albacore belly, a cut that whispers the flavors of the sea. A sliver of translucent kelp poached in sweet sake gives contrast to the buttery salmon. The strong flavor of ono dances with a lime, sake and garlic sauce. For the adventurous, monkfish liver tastes like oceanic foie gras.
- Sushi 2007