Camélia

Camélia in downtown Los Angeles is a French-Japanese bistro serving sophisticated dishes in a visually stunning setting

There is something magical about being at the right place at the right time. In this case, I text Reyna earlier in the day to see if she was free for a reservation at Camelia, later that evening. A few texts back and forth and the time was set. I immediately excited.

After a day of running errands, it was a pleasure to find parking, hug Reyna and be led to our table. As it was a rather cold day, I was delighted that they offered us blankets for our comfort.

Settling in, Reyna and I both appreciated their attention to detail. Our server was quick and extremely pleasant. At once, the ordering began.

Now, one of the great things about my life is that I met people that I just dine well with. Reyna is one of those individuals. Not only are our birthdays mere days apart. But, we have similar tastes in cuisine and drinks.

I began with the DECIBEL MARTINI (Daiyame 25 Shochu, Suntory Haku Vodka, French Vermouths, Umeshu, Lychee, Maraschino, Absinthe & Orange Bitters) and was instantly delighted.

Not only was the presentation fantastic – but the drink was just delicious.

Our first course began with an array of small bites. The IWASHI TOAST (sardine, kizami wasabi, negi shoga, taré) was – absolutely stunning. I’ve never had sardines that plump, flavor filled and rich on the tongue.

The CHICKEN LIVER (mousse toast, sweet calabrian peppers, passionfruit jam, oxalis) was the wildcard that I’d been unsure about ordering. But, Reyna pushed my boundaries and said – why not? So, I did.

The BLUEFIN TUNA TARTARE (ponzu gelée, red kosho, sunchokes) was exquisite in presentation and taste. It was almost too beautiful to eat.

As we conversed, I was absolutely present in the moment.

The pipping hot SHOCHU OYUWARI (Kikori Rice Whiskey, Kiroku Sweet Porato Shochu, Belle de Brillet, Hopped Grapefruit) arrived just in time for our main course.

The SCALLOPS (dashi lime cream, maitake & oyster mushrooms, Tokyo negi, chestnut date purée) was a dish that was absolutely incredible.

We decided to pair it with the GRATIN OF TARBAIS BEANS (basil pistou, button mushrooms, parmesan breadcrumbs).

The beans were an absolute sleeper hit. You would not expect mere beans to be so delicious. But, with the parmesan breadcrumbs and the layers of flavor – it was unlike anything I’d had before.

In fact, we were so enthralled with the service, ambiance and food that we decided to stay for desert. The PURIN (Kokuto caramel, soba-cha, sarsuma orangos, rum) was an exceptional treat.

As we settled the check, I was in a state of fulfillment and gratitude for how the night unfolded. Every bite was a delicious treat for the senses.

But, perhaps most and best of all, I was able to share a delicious meal with a dear friend.

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