A look at the new Shunji restaurant in Los Angeles.
Squid mixed with squid ink, uni (sea urchin) and truffle with a quail egg yolk on top. (Gina Ferazzi / Los Angeles Times)
Agedashi momotaro tomato tofu. (Gina Ferazzi / Los Angeles Times)
Chef Shunji Nakao prepares spaghetti squash dengaku with crab, shrimp and white asparagus. (Gina Ferazzi / Los Angeles Times)
Red snapper noodles with yuba, uni and summer truffle. (Gina Ferazzi / Los Angeles Times)
Shunji restaurant serves high-end sushi dishes prepared by owner and chef Shunji Nakao. It’s on West Pico Boulevard between Centinela and Bundy. (Gina Ferazzi / Los Angeles Times)
Purple potato and blue cheese, ankimo (monkfish liver) with caviar and dried persimmon on top. (Gina Ferazzi / Los Angeles Times)
Owner and chef Shunji Nakao, right, prepares high-end sushi dishes. (Gina Ferazzi / Los Angeles Times)
