The Point

The Point

The Point

Kula



Cold air hitting my face the moment I entered Kula was not the first thing I realized on that unseasonably hot autumn day- it was the peppy Billboard music paralleling this medium-sized Japanese chain’s environment- causing an immediate perception of Asian fusion.  But this thought was promptly diverted by a friendly waiter who led me to a booth seat, where I then absorbed the delectable aroma of rice and seafood filling the air.

Having heard the lore of revolving sushi bars, I excitedly observed the delectable Japanese dishes orbiting the tables, and at $2.25 per dish/plate, “the consistency of the quality is good,” said frequent diner, Erik.  As the myriad of fresh choices beautifully flowed past, it was difficult to choose a first dish, so my companion plucked a Salmon Skin Panzu off the seamless belt, declaring it her “absolute favorite”.

Sinking into the crunchy top paired with the squishy sushi rice was an amazing first bite at Kula- which also dissipated all initial misconceptions of Asian fusion.  The rice was perfectly cooked with a wonderful light chewiness yet was still substantial, weaving a medley of subtle sweetness with the salmon skin’s crisp saltiness.

This dish only disappointed in that there was so little of it and that there would doubtfully be another so palatable.  But the ensuing dishes continued delivering in both taste and quality.

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Every dish was another exciting story of bursting flavors, freshness, and perfectly cooked rice.  This cannot be emphasized enough Despite the  myriad of times I have cooked this staple, there has never been one pot which could compare to the chewy, firm, yet tender medley of Kula’s rice.

It mixed perfectly with everything.  From the fish egg sushi to the raw scallops and to real, shredded crab meat, the rice always balanced the flavors, adding an extra kick of sweetness to the otherwise savory dishes.

Exceeding my taste palate’s expectations, Kula is tailored in a way that is enjoyable for many audiences.  Not only are there traditional Japanese dishes (with names beyond my ability to pronounce), but there are also Americanized dishes such as California rolls, popcorn shrimp, and even New York cheesecake.

However, even with all this variety, there was occasional hesitation after choosing a few “safe” dishes.  Due to a peanut allergy, my apprehension arose before consuming the tantalizing dishes, due to the uncertainty of its contents.

Likewise, my fellow food adventurer has some diet parameters as well- she does not eat raw meat.  Odd that one would go to a sushi bar when adverse to uncooked meat; however there is a variety of cooked Japanese fare.  Kula certainly did not lack this, but it was difficult for her to know whether something was raw or cooked, because name aside, no descriptions were provided.

Once she exhausted all the dishes she liked and knew were cooked, my companion ended up ordering a hand roll, which she knew would not have any raw meat.  The waiter was courteous of her request and the service was swift, as the roll arrived in less than three minutes.

After eating at this organic revolving sushi bar, I understand and agree with my friend’s raving recommendation- this is a perfect place to grab a quick bite- though it is a bit far from Palos Verdes High School.

 

Kula restaurants are located throughout Southern California, with locations from Los Angeles to Brea, but the closest one to PVHS is nestled deep in Torrance.  Hence, I would not recommend traveling to Kula just to eat there, seeing that there are some wonderful Japanese establishments much closer.  However, with quick service, scrumptious food, and an upbeat ambiance, if ever near one, I highly recommend trying it- as Kula is a place well worth the experience.