How Ventura Boulevard’s sushi row became the…
On National Sushi Day, June 18, all eyes are on Ventura Boulevard’s legendary “Sushi Row,” a roughly 18-mile stretch through Studio City that food historians say helped remodel sushi from a area of interest Japanese delicacy into an American culinary phenomenon.
The unassuming hall reportedly boasts one of the highest concentrations of sushi eating places exterior of Japan, with iconic names like Asanebo, Katsu-Ya, Sushi Note, Brothers Sushi and a long listing of others.
Ventura Blvd in Studio City has the most Sushi eating places. Obtained by the CA Post
Sushi Row web site displaying the 18 miles strip of Sushi Restaurants. thesushirow.com
Google Map view of sushi eating places on Ventura Blvd Studio City. Google
It is the birthplace of the trendy “Trust Me” omakase, which helped popularize spicy tuna crispy rice, and is home to a culinary diaspora.
The inexpensive rents of Valley strip malls allowed immigrant cooks to open kitchens and experiment. In 1987, two distinct philosophies have been born there. On one end, chef Kazunori Nozawa opened Sushi Nozawa, banning California rolls, serving heat rice and hanging a signal that read: “Today’s special: Trust me.” This would soon launch the Sugarfish empire.
On the other end, cooks like Katsuya Uechi set up store there and launched dishes that would grow to be staples in American Japanese eating places.
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Exterior of the Asanebo sushi restaurant on Ventura Boulevard. Obtained by the CA Post
James Spratt and Angie Revell eating sushi at Dojo Sushi. Obtained by the CA Post
Katsu-Ya Sushi restaurant on Ventura Boulevard, that includes the restaurant’s signal and promotional supplies. Obtained by the CA Post
Teku Sushi Bar, Studio City, CA, at evening with outside seating. Google
For many in SoCal, sushi is a weekly ritual on Ventura.
“I love anything with shrimp tempura, spicy tuna and avocado,” diner Dee Carano told The California Post. “It’s just a classic crunch, texture, taste. It’s just good for people who, like, are new to sushi, and if not, but it’s amazing.”
Others choose to keep their order conventional, focusing on the fish itself. “Toro,” said Chad Simpson, naming the prized fatty tuna stomach. “Just because it’s the best part of the tuna. It’s super tender, and it’s, like, melt in your mouth.”
One man goes to every sushi spot on sushi row. Instagram/@infatuation_la
Some choose for clean, conventional flavors. “I’d say the scallop sushi with a little bit of lemon and salt is always a go to for us,” notes Andre Ahronin. Anthony Delgado leans into a simple, punchy favourite. “My go to sushi order is albacore. Albacore on a on a nice piece of rice. A little bit of soy sauce and sriracha.”
“I know I’m going to get a lot of calories from sushi, so albacore, you know, a nice fillet of salmon, sushi, rice – delicious,” Delgado added. “That’s what I like. Simple, easy.”
Decades after the first wave of sushi pioneers arrived on Sushi Row, it still stays a in style vacation spot for connoisseurs and fire timers to collect at the counter.
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