Go's Mart

The sign above Go’s Mart spells out “SUSHI” in a thick green font, but the name of the Canoga Park restaurant holds true in origin: Husband and wife Tsuyoshi and Chiemi Kawano started their business as a Japanese market in 1997. Jammed between a

vegetables, bottled matcha, a rainbow of Hi-Chew candy stacked by the register. Go Mart’s side hustle — VHS rentals of Japanese films — thrived late into the 2000s, well after the Kawanos installed an eight-seat bar next to the store’s seafood case at the

help of Lucas Kwan Peterson, the Power Rankings king, to help rank five fast-food chicken spots. — Bill Addison revels in the unconventional sushi omakase at Go’s Mart, where gold-leaf garnishes and truffle oil are part of the fun. (Psst: Did you read

for the Launch Party: Collaboration Lab (last year included mashups like Shibumi x Spago) on Thursday, April 30, and for Food Bowl’s Night Market VIP tasting sessions. Abalone with gold leaf. This week, critic Bill Addison reviewed Go’s Mart, a tiny

large, weathered the decimation. You can experience seasonal rarities on mesmerizing pottery at Little Tokyo newcomers Sushi Kaneyoshi and Sushi Hide; roll with the baroque, glittered stylings at Go’s Mart in Canoga Park or study Hiroyuki Naruke’s

Wa; the gentle experimentation of Kiriko or the discofied modernism of Nobu Malibu; the gold leaf and truffle oil of Go’s Mart or the intellectual approach of Kiyokawa. The idea of purist edomae sushi, or at least its rigor, is well-established here

Wa; the gentle experimentation of Kiriko or the discofied modernism of Nobu Malibu; the gold leaf and truffle oil of Go’s Mart or the intellectual approach of Kiyokawa. The idea of purist edomae sushi, or at least its rigor, is well-established here

, Go’s Mart, Echigo, Sushi Zo and Hiko — each of them perpetuating Nozawa’s aesthetic. If you are handed a crab hand roll as a final course at a sushi bar, you are experiencing the School of Nozawa. If your cucumber roll contains nothing but slivered