TAKAMI Sushi & Robata Restaurant
811 Wilshire Boulevard, 21st Floor Los Angeles (213) 236-9600

 

Since the renaissance that has given the elusive heart of this city a new lease on life, rejoicing scenesters make the trek to downtown Los Angeles eagerly in search of the bustling nightlife.  Takami Sushi & Robata Bar, and the adjacent Elevate Lounge are one such draw for the hip and beautiful.  That the 14,200 square-foot penthouse setting with 360-degree patio views offers sumptuous food and innovative cocktails as well is what makes the experience truly spectacular. 

 

Located on the 21st floor and in the heart of downtown’s financial district, the floating restaurant tosses glances at neighboring skyscrapers and looks down a tad bit condescendingly at other trendy spots that have fallen short of their “standard.”  The patio feels comfortable and congenial.  The seating is spaced out and ceilings high enough for patrons to walk the perimeter comfortably as they take in the views and strut their stuff. 

 

The drink menu at Takami earns its right to be called Libations.  Mixed artfully enough to mock appletinis, these concoctions alone are worth a visit. The White Tea Rose martini fuses Ketel One vodka with white tea rose liquor.  Delicately balanced between the tart and sweet, and kissed by the fragrance of roses, a petal of which floats atop the cocktail, the martini is pure seduction.  Another winner is the Lychee Mojito.  The mixologist, as he can and should be called here, has mastered the balance of ingredients so that the mojito is refreshing, not too sweet, and expertly masks its potency.  The bestselling Lotus Blossom uses Grey Goose vodka and Lychee Sake and goes down way too easily.  Several more unique Sake and Soju-based cocktails are available and it’s almost impossible to go wrong with any of them. 

 

The robata menu is divided in vegetables, beef, poultry and seafood.  The skewers, hand-turned over a bed of coals and basted continuously with a sake-based sauce, are tender and remarkably flavorful. Chicken Wings robata is nicely charred and seasoned with salt and pepper.  The Angus filet is tender and seasoned subtly so that the accompanying truffle-based aioli can work its magic.  Although the melts-in-your-mouth sea bass is recommended with the champagne yuzu aioli, the same truffle sauce works better so feel free to experiment. 

 

From the Specialty Dishes menu, the Japanese Taco is packed with spicy tuna, crab and shrimp in a crunchy gyoza shell.  Spicy Tuna on Crispy Rice is a mousse-like dollop of tuna on a fried rice cake that tastes a bit like a tatter-tot and topped with avocado and jalapenos.  The Crunch Roll with shrimp tempura and sweet eel sauce is simple and satisfying in both texture and taste. 

Executive Chef, Kenny Yamada is renowned for opening Encino’s famed Katsu-ya and also the opening of Bel Air’s SHU.  He’s worked with Wolfgang Puck and been responsible for creating Japanese dishes for events including the Governor’s Ball following the Oscars.  At Takami, Yamada continues the tradition of using only the freshest seafood and the finest ingredients to ensure that patrons don’t need to use the panoramic views as compensation for lackluster cuisine.

 

Ghalib Shiraz Dhalla