Totoyama Sushi & Ramen Review – The Best of Both Worlds

Totoyama Sushi & Ramen bring the two Japanese meals that every person in Los Angeles raves about together in the heart of Hollywood. From the moment you walk in to the restaurant, everything about the experience is authentic to that of a sushi restaurant in Japan. Owner, Yamamoto, has been in the sushi business for nearly thirty years having started from the ground up as is traditional among most Japanese sushi chefs.

Having been in the business for so long, it is clear that Yamamoto knows where to get the freshest fish. Of their rather long sushi menu, a handful make the spotlight on their daily board, and then there is the Omakase, or chef’s choice that comes with a bowl of edamame to munch on while you wait. Each plate is served with real wasabi.

The first dish that the chef brought out for us was the Albacore Ponzu Sashimi. Garnished with a little bit of something crispy, the texture combinations was absolutely phenomenal. The ponzu sauce was just right in that it did not overpower the taste of the fish, but rather accompanied the flavor.

Following this, Chef Yamamoto brought out an eight piece nigiri for us: Toro (bluefin), Aji (mackerel), Otoro Salmon, Hamachi (yellowtail), Hotate (scallop), Tamago (egg), Unagi (eel), and Amaebi (sweet shrimp). The raw fish was silky and there’s no exaggeration in saying that each bite cut through like butter. Each fish was garnished with a little something special to support the taste, but our favorite was the sansho pepper on the yellowtail. The Unagi was comparable to that which we’ve eaten in Tokyo. For anyone who knows good food, it’s widely understood that making eggs aren’t as easy as it would seem. The Tamago was spot on, beautiful in appearance and flavored just right. Unlike many American sushi restaurants which serve sushi with very large amounts of rice, Totoyama had the perfect amount.

We tried a few more dishes including a blue crab hand roll and organic king’s salmon, but the real take away from this sushi experience was the Ankimo. Ankimo is the liver of the monkfish and is considered to be one of the most underrated pieces of Japanese sushi making it a rather uncommon menu item in the United States. With a texture similar to pâté, the Ankimo topped a warm bed of rice, wrapped in seaweed, and topped with yakumi and masago. Definitely an experience to have.

Totoyama’s menu features six different ramen noodles of which we had the Spicy Sapporo Miso and Spicy Kyushu Tonkatsu ramen. Although it isn’t stated on the menu, the level of spicy can be accommodated for. First, we tried the Spicy Sapporo Miso ramen; Totoyama prides their special miso which is what they used to give this pork broth it’s rich flavor and spice. This dish was composed of thick, soft noodles topped off with various vegetables and Chashu pork, which was cut lean and ready to melt in your mouth.

Don’t be intimidated by the Spicy Kyushu Tonkatsu ramen’s red colour, it is not as spicy as it seems. Thin and firmer noodles bathe in a smooth, creamy broth and topped with an egg boiled to perfection, vegetables, and of course, Chashu pork.

Before leaving, we recommend asking for an Agari as is common in most Japanese restaurants. We were served a cup of a hot Konacha green tea to wrap the evening up with a mild, grassy taste that offers a multitude of health benefits and will help digest the meal you just consumed.