Shojin

Shojin Restaurant Review:

About the restaurant: It’s easy to pass right by Shojin, a sign-less building in the continually burgeoning area of west Culver City. In fact, the only indication of the restaurant is a large yet somehow subtle painting of a lotus root, located near the front door. Inside, the atmosphere is subdued, with crimson-colored curtains, low lighting and flower-themed artwork.

Food & Drinks: The friendly and attentive servers recommend choosing a dish from each section --- appetizers, soups and salads, rolls and entrées. The Japanese menu features exclusively organic, vegan and gluten-free ingredients. Kabocha pumpkin is a comforting start, the crispy fried shell of each slice giving way to a soft, slightly creamy interior of delicate squash, all coated in a light dusting of sea salt and cinnamon. The beet tartare is another top choice to begin, assembled in layers of minced beets, creamy tofu-based cream cheese and breaded lotus root. Apricot and kale salad is a very simple combination, highlighted by crushed pistachios. All sushi rolls are made with high-grade brown rice, with a list that includes the winning “green forest” (an avocado-wrapped roll filled with asparagus and carrots, and topped with tempura-fried bulbs of broccoli). To finish, Shojin fettuccine is a satisfyingly filling dish of pasta with chunks of mushrooms, graced with a light sauce and choice of oils (herb or chili) to heighten the flavor. A selection of wine and saké (including cocktails) is available as well as hand-made desserts.