Sushi at Home | Kakkoi Sushi, Los Angeles, CA

LA Sushi Story

Satlzman is a Los Angeles boy, born and raised. He knows the city well. So, when he decided to open a sushi restaurant in the City of Angels, he’d better find a story behind. As we know, there are already so many of them. I remember the time (long, long ago) when there were a half-handful of them; and the first time I was exposed to sushi at Terri Sushi in Studio City. It was all new flavors, tastes and textures, as sushi had not swarmed the culinary scene.

Satlzman likes to celebrate life, therefore the name of the restaurant: Kakkoi means “to life” in Japanese. Here is its story. One day, he met chef Ole Tsoy. She was one of the first female sushi chefs in Russia. For more sunshine, she moved to Barcelona in 2013. Attracted by the glitter and glam of Los Angeles, she left Spain and took on the challenge to move here, even though she had never been to America.

Until the pair finds the perfect location — and it is so important — they are operating Kakkoi Sushi as delivery only. It let me discover the joy of not having to shop and cook. But I took the time to play with my plates to present the food.

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Sushi with character

Chef Ole is a college drop-out. But not any college, we are talking about Oxford. She started studying history, but the culinary memories implanted by her mother’s cooking took over. With the help of her brother, she entered the culinary world assisting a chef in Moscow, where she had moved from Korea at a young age with her parents. Braving her father’s wish of her being an Oxford graduate to work in a restaurant kitchen took some courage. But “my mom cooks better than any chef in the world” was stronger for Ole. Ole’s cooking bears that determination.

The menu, for a sushi kitchen, is rather classic. You will find:
– rolls, including some vegan ones;
– uramaki, some baked, which you don’t see that often;
– nigiri, some seared;
– sashimi, of course;
– and sauces, some creative like the Unagi Truffle.

The execution is well done. The quality of the fish shows in all preparations — it comes from Santa Monica Seafood.

The warm dishes

A few warm dishes are also available, and should be ordered along with the raw fish ones.

The tempura maki Saga Maki Roll was so delicious, light and crispy. It was gone in no time. It is made of crab, salmon, and avocado in a nori and rice envelop, topped with tobiko caviar and drizzled with Chef Ole’s secret BCN sauce, deep-fried in house-made tempura batter.

I just noticed a new item on the menu: the Signature Lobster Roll. I am going to have to reorder! But, I am also looking forward to Kakkoi Sushi in brick and mortar somewhere in town.

The desserts

Personally, I always have to finish my lunch or dinner with something sugary. I opted for sweet (chocolate), and sour (lemon). Note that the cakes are not made in house.