Where we've featured it
Hidden away on the top floor of the Japanese Village Plaza, this Little Tokyo restaurant combines the fish you know with the ones you probably don’t. From fatty otoro to spear squid, all of the seafood here is sourced either locally or from Japan’s Toyosu Market, then prepared using the labor-intensive Edomae process. Rather than slicing raw fish to order, this technique involves multiple days of aging, curing, marinating, and sometimes, even bathing, before it reaches the plate. What results is a depth of flavor you might not be used to - hirame, or halibut (which can sometimes fall on the rubbery side when raw), arrives as smooth as butter. Bites of mackerel are salty, and rich with umami. And since all of the fish is pre-marinated, there’s no need for extra soy sauce dipping. Which is honestly good for us - after spending the last year frantically refreshing our Twitter browser every three minutes, our lives could definitely use a little more simplicity. Sushi Hide is on a brief hiatus, check their Instagram for all the latest updates.