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A thick slice of buri (fatty yellowtail) is also blanched in dashi and accompanied by grated daikon and housemade ponzu. The Joint Seafood founder Liwei Liao opened this casual handroll counter modeled after Kazunori serving high-grade fish in a parade of seaweed-wrapped creations. Liao’s market in Sherman Oaks specializes in dry-aged fish, though the offerings at Uoichiba aren’t necessarily of that style. Instead, cuts like tuna, kanpachi, steelhead trout, and blue crab salad are served with seasoned rice either a la carte or as lunch-sized omakase meals. It’s not often that a high-end omakase restaurant resides at the street level, but that’s the case with Sakurako, which comes from Sushi Enya founder Kimiyasu Enya. Enya brings on three talented chefs who trained in Japan, with head chef Akira Yoshida preparing the heart of Sakurako’s nigiri array.
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Our chefs preparing your food hibachi style, out-of-this-world sushi, and mesmerizing fountain and stylish waiting area (be sure to check out the ceiling). Sushi Tama opened in August 2020 with a sleek counter and impeccable nigiri using Japanese-sourced fish. Chef Hideyuki Yoshimoto worked for years in Tokyo’s Tsukiji Market before partnering with Showa Hospitality at this stylish sushi destination in a chic part of West Hollywood/Beverly Grove. In 2009, in support of his former employer Toshi-san moved to the United States and continued working in the culinary field, as an executive chef for Mimasuya Italiano in Honolulu, HI. In 2013, he left Mimasuya Italiano to explore his skills at Teppanyaki Onodera as an opening chef in Honolulu, HI. Toshi-san joined us and served as a chef all the way up until opening Miyabi Uni with the general partners in 2017.
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Dinners are served from Wednesday to Saturday at 7 p.m., priced at $280 per person before tax, drinks, and tip. Dinner costs $250 per person, not including tax or gratuity, and can be purchased on Tock with a $200 deposit per seat. For the past 25 years, the hallowed grounds of Mori Sushi have hosted some of Los Angeles’s most exclusive and thrilling omakase meals.
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Think strawberry XO-sauce and basil-bud olive oil over namahotate (day boat scallop) over rice. Shin Sushi brings a refined omakase experience from chef Taketoshi Azumi, whom patrons refer to as Take-san. The Michelin-starred omakase includes an appetizer, miso soup, and 14 pieces of sushi.
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The latest occupant, Nozomi Mori (no relation to the location’s founder, Morihiro Onodera), carries on the tradition in a minimally appointed space dominated by a towering cherry blossom bouquet arranged in a vase and placed under a single lamp. The food tasted amazing, the portions were extremely generous, and the waitstaff and chef were very friendly. Only downside was even when we made reservations we had to wait 45 minutes before we were seated.
Before becoming a chef, Mori regularly trained in traditional Japanese tea ceremony in Los Angeles, an artistic endeavor that was recently documented with cinematic detail in FX’s Shōgun. The show’s scenes revealed the hidden expectations and nuanced symbolism conveyed through the ceremony between a husband and wife. Mori finds inspiration in the theater of the ceremony, where observers watch with keen eyes to extrapolate its purity, elegance, harmony, and tranquility. Sushi Note in Sherman Oaks expanded to this underground location at the front of a valet stand, joining the ranks of unlikely but still terrific sushi destinations in Los Angeles. Helmed by Earl Aguilar, who trained under Note’s Kiminobu Saito, this $190 omakase meal is offered at a small bar or at a few small tables.
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Like with Note in the Valley, this omakase experience is best with the restaurant wine pairings, which puts terrific wine pours that amplify each piece’s flavor profile. In possibly a first for LA, an Austin-based Japanese restaurant splashes on the West Coast as a notable sushi opening. Inspired by LA’s own Nobu and Katsuya, among others, chef Tyson Cole opens a suave and already bustling lounge in the heart of West Hollywood serving a tightly edited array of Japanese dishes. Sushi remains an important part of Uchi, and the preparations offer a thoughtful departure from classic Edo-style sushi that still preserves the restaurant’s high-quality fish.
Most come for the unbelievably priced lunch sashimi special, but order directly from the menu or at the bar for an even better experience. The expansive selection of nigiri sushi and sashimi never fails to please. This unassuming spot in Arcadia has a versatile lunch sushi set from chef Hiro Yamada (Sushi Gen, Shiki). The sub-$40 lunch special comes with nine pieces of nigiri, a cut roll, miso soup, and a few small bites. The price jumps up at dinner, where most opt for the more elaborate, Edomae-style omakase. Mori prepares a traditional matcha tea at the end of every meal and offers a tea pairing for $55 per person.
She hand-carried the bizenyaki, or brown pottery, made by Ichiro Mori in Okayama. In the future, she wants to replace the weathered sushi counter with her own uniquely crafted wood plank sourced from Japan. Priced at just $75 per person, the omakase from Hirofumi “Gen” Sakamoto offers one of the best deals in town. Settle into 15 pieces of terrific sushi that impress even the snobbiest of sushi-goers — the varieties of fish range from familiar cuts to more obscure ones. Head to Michelin-starred counter Inaba for chef Yasuhiro Hirano’s impeccable array of sushi served at a six-seat counter within I-naba.
Donning a crisp white chef’s coat, Mori carefully grates fresh wasabi before preparing kasugodai nigiri, a glossy piece of baby snapper sliced with vertical lines over a mound of seasoned rice. She gently skewers baby squid glazed and grilled over a ceramic tabletop konro. She mixes the sweet flesh of kegani (hairy crab) into a ball of rice, placing it into a cleaned-out shell, dotted with rich slices of Hokkaido uni. Leona’s Sushi House in Sherman Oaks goes into the former La Loggia space with proprietor Frank Leon and sushi pro Shigenori Fujimoto, previously of Asanebo and Shiki. This iconic sushi restaurant in Little Tokyo is consistently packed at the bar and in the dining room.
She also briefly worked at the two-Michelin-starred, Edomae-style Ginza Onodera in West Hollywood where the omakase costs $400 a person. Still, she has seen a rise in women sushi chefs working in prominent establishments. Mori’s ingredient sourcing reflects the highest levels of Japanese sushi omakase. The restaurant’s fish comes from Japan, while the produce is from the Santa Monica farmers market. She uses wild bluefin toro from Miyagi prefecture and hairy crab in chawanmushi topped with Hokkaido uni, grated wasabi, and gold flakes. Beltfish from Kanagawa gets a quick sear over binchotan coals and is served with a packed roll of dashi-blanched spinach.
On top of exclusive daily menu items, we offer a variety of other traditional Japanese and non-traditional items and our meals can be paired with carefully selected wines, sakes and beers from the finest wineries and breweries from all over the world. Expect near-perfect quality nigiri and Nakao’s careful construction and proper balance between fish and rice at these prices. The Osaka-born Mori came to the United States seven years ago as a student and landed her first sushi job at Moto Azabu in Marina del Rey, learning from veteran Japanese chefs how to break down fish, prepare rolls, and serve nigiri.
“I started the tea ceremony because you’re in front of the customer, showing its delicate beauty. As a sushi chef, you’re also in front of customers, and you have to make it very elegant,” Mori says. Now, I see this as a kind of meditation, a way to calm down, relax, and focus on what I’m doing with my hands.” The matcha at the end of the omakase comes with Mori’s wagashi made with sweet azuki paste shaped into fruits and flowers.
Master chef Tatsuki Kurugi composes kaiseki-style appetizers and sashimi courses while pastry chef Shota Takaki finishes the meal with a thoughtful, fine dining-level dessert. The restaurant’s tea ceremony, floral arrangements, and the elegant way that Mori and her two staffers, Ina Misaki and Yoko Ikeda, move during service captures the Japanese spirit of omotenashi, or the heart of hospitality. By taking a multifaceted approach rarely seen in other high-end sushi restaurants, Mori and her all-female team want to differentiate Mori Nozomi from LA’s other ambitious omakase establishments. Awarded a Michelin star within a few months of opening, this rarefied omakase counter from chef Seigo Tamura is one of the top sushi restaurants to open in Los Angeles in the past few years. The 20-course tastings that cost $350 per person include a proper mix of prepared dishes, such as ankimo (monkfish liver) and Japanese hairy crab, and sushi, like umami-rich kohada (gizzard shad) and seared anago (sea eel). Quality is top-tier, with two kinds of rice and all the freshest fish available.
Customers are free to download these images, but not use these digital files (watermarked by the Sirved logo) for any commercial purpose, without prior written permission of Sirved. Toshi-san is a professionally trained French/Italian and Japanese chef whose skills have been honed and refined over the last 30 years. Mori’s passion for artistry extends to her dishware, all sourced by master craftspeople in Japan.
This counter-only restaurant in Little Tokyo costs $300 a person and serves a truly spectacular dinner comparable to the best around the world. Sister restaurant Bar Sawa offers a more affordable omakase next door with cocktail pairings to boot. Miyabi Japanese Steak & Seafood House menu has been digitised by Sirved. The menu for Miyabi Japanese Steak & Seafood House may have changed since the last user update.
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