Comments on: Go’s Mart (Canoga Park, CA) – Secret Suburbia Sushi http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/ International adventures in cuisine Wed, 08 Feb 2012 00:38:00 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: BRETT http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/comment-page-1/#comment-35836 BRETT Thu, 20 Mar 2008 04:35:14 +0000 http://chuckeats.com/blog3/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/#comment-35836 next time your in los angeles, check out mori sushi.The chef gets some of the finest fish in the country and he grows his own rice in northern california. next time your in los angeles, check out mori sushi.The chef gets some of the finest fish in the country and he grows his own rice in northern california.

]]> By: クエ：御前崎で養殖が成功しました！ « 静岡グルメ http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/comment-page-1/#comment-32909 クエ：御前崎で養殖が成功しました！ « 静岡グルメ Fri, 08 Feb 2008 06:37:03 +0000 http://chuckeats.com/blog3/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/#comment-32909 [...] New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice! For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture! [...] [...] New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice! For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture! [...]

]]> By: KUE: Fish Stocks Replenishing Success Story « SHIZUOKA SUSHI & SASHIMI: The other Jewels of Japan http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/comment-page-1/#comment-32672 KUE: Fish Stocks Replenishing Success Story « SHIZUOKA SUSHI & SASHIMI: The other Jewels of Japan Thu, 07 Feb 2008 01:12:18 +0000 http://chuckeats.com/blog3/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/#comment-32672 [...] New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice! For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture! [...] [...] New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice! For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture! [...]

]]> By: KUE: Fish Stocks Replenishing Success Story « SHIZUOKA GOURMET http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/comment-page-1/#comment-32671 KUE: Fish Stocks Replenishing Success Story « SHIZUOKA GOURMET Thu, 07 Feb 2008 01:10:37 +0000 http://chuckeats.com/blog3/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/#comment-32671 [...] New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice! For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture! [...] [...] New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice! For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture! [...]

]]> By: Robert-Gilles Martineau (ロベル。ジル) http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/comment-page-1/#comment-30676 Robert-Gilles Martineau (ロベル。ジル) Mon, 21 Jan 2008 08:31:11 +0000 http://chuckeats.com/blog3/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/#comment-30676 It seems we also read a fewidentical books: Blade Runner, Neuromancer... Thinking of it, sushi does seem to often appear in SF books. Mixing white shrimp with uni/sea urchin is a good idea, but the truffles are a bit of an overkill. Ankimo with plum is a good idea, considering it's almost similar to foie gras combination! Grilled toro: in this case, you could call it torozuke. The garlic would be better on katsuo/bonito and the slices would look better in "staggered wave". I actually love torozuke or toro aburi. Have you ever tried o-toro, the very fatty part grilled only one side with a small dash of wasabi and some ponzu. As it melts inside the mouth you have the impresion of eating two different pieces of fish! Cod sperm sacs/shirako! A favourite of mine. Usually I eat them with momiji-oroshi (grated daikon with chili powder) and ponzu, but I once ate them meuniere in a Shizuoka French restaurant. Sublime! Ok, the truffles look good and will raise the bill... Kumamoto Oyster with Caviar ! Do I need to comment? Someone is lucky! White Fish sampler - Halibut, Kue, Snapper, & Butterfish - with shiso and white truffle oil: Great combination. Truffle oil? I'll have to try that! Clam and Abalone sushi: beautiful, aren't they? Gold flakes would never be thought of here, although we do have them in shochu! Grilled Shrimp Heads: interesting. Here they would deep-fry them. Eat them whole! Great pics! It was a pleasure to discover them! Cheers, Robert-Gilles Flounder sashimi with citrus zest: I like that! Simple, elegant and so tasty-looking! It seems we also read a fewidentical books: Blade Runner, Neuromancer…
Thinking of it, sushi does seem to often appear in SF books.
Mixing white shrimp with uni/sea urchin is a good idea, but the truffles are a bit of an overkill.
Ankimo with plum is a good idea, considering it’s almost similar to foie gras combination!
Grilled toro: in this case, you could call it torozuke. The garlic would be better on katsuo/bonito and the slices would look better in “staggered wave”. I actually love torozuke or toro aburi. Have you ever tried o-toro, the very fatty part grilled only one side with a small dash of wasabi and some ponzu. As it melts inside the mouth you have the impresion of eating two different pieces of fish!
Cod sperm sacs/shirako! A favourite of mine. Usually I eat them with momiji-oroshi (grated daikon with chili powder) and ponzu, but I once ate them meuniere in a Shizuoka French restaurant. Sublime! Ok, the truffles look good and will raise the bill…
Kumamoto Oyster with Caviar ! Do I need to comment? Someone is lucky!
White Fish sampler – Halibut, Kue, Snapper, & Butterfish – with shiso and white truffle oil: Great combination. Truffle oil? I’ll have to try that!
Clam and Abalone sushi: beautiful, aren’t they? Gold flakes would never be thought of here, although we do have them in shochu!
Grilled Shrimp Heads: interesting. Here they would deep-fry them. Eat them whole!

Great pics!
It was a pleasure to discover them!
Cheers,
Robert-Gilles

Flounder sashimi with citrus zest: I like that! Simple, elegant and so tasty-looking!

]]> By: ChuckEats http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/comment-page-1/#comment-25155 ChuckEats Thu, 06 Dec 2007 23:53:46 +0000 http://chuckeats.com/blog3/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/#comment-25155 $150 / person $150 / person

]]> By: Paul http://www.chuckeats.com/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/comment-page-1/#comment-25154 Paul Thu, 06 Dec 2007 23:51:03 +0000 http://chuckeats.com/blog3/2007/12/04/gos-mart-canoga-park-secret-suburbia-sushi/#comment-25154 I really like the look of that Grilled Toro Tuna and the White Fish sampler dishes, YYYYYuuuummm Lol, P.S how much did this particular meal cost you. Paul I really like the look of that Grilled Toro Tuna and the White Fish sampler dishes, YYYYYuuuummm Lol, P.S how much did this particular meal cost you.

Paul

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