What To Eat This Weekend In L.A.: Korean Tteokbokki Churros, Mushroom Dan Dan Noodles, and a Sushi Omakase That Only Uses Local Fish

In which L.A. TACO's Hadley Tomicki fills you in on the most exciting new restaurants, pop-ups, and food events cracking in and around Los Angeles.

BEVERLY HILLS

Rockpool California is now open in Beverly Hills from Osaka-raised sushi master Yasuhisa Ouchi, who is proud to strictly use fish from local fishers in L.A. and Southern California in the restaurant's sushi and sashimi.

At the moment, Yasu and his team are featuring local, wild black cod, halibut, sweet shrimp, yellowtail, rockfish, and Santa Barbara uni as he works on getting a wider variety for his three tiers of omakase (priced between $34 and $58) and a la carte items. Rockpool uses a variety of time-tested methods in recipes such as marinated tuna zuke, shio time, and seaweed-wrapped konbu-jime.

"So far, most sushi places in L.A. haven’t used local fish because many sushi chefs think it’s not suitable for sushi," Ouchi tells L.A. TACO. "This is why I haven’t had connections with local fishermen until now. When I tried local fish myself, it was surprisingly delicious. I’m excited to build a network with local fishermen and learn more about local fish."