Table Of Content
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. Sushi chef Morihiro Onodera founded the celebrated Mori in West LA before helming the counters at Inn Ann and Shiki over the past few years. Onodera finally has his own omakase restaurant in Atwater Village, with masterful preparations and world-class sushi. The price tag to see Onodera in action is $400 per person at the counter though dinners are a more approachable $250 at a table.
MICHELIN Guide
Expect near-perfect quality nigiri and Nakao’s careful construction and proper balance between fish and rice at these prices. This iconic sushi restaurant in Little Tokyo is consistently packed at the bar and in the dining room. 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. 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.
Mondrian Los Angeles
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. 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.
Maximum Maki: Where to Get the Wildest Sushi Rolls
AKA Sushi presents a fine dining experience in a newly expanded and renovated kitchen and dining room. Our innovative menu brings a unique take to Traditional Japanese Cuisine as well as several classics. Bar seating offers the experience of watching our sushi chefs create dishes before your eyes.
Nozawa Bar
Nearly every corner of the city — the Valley, the Westside, the San Gabriel Valley, and the South Bay — lays claim to an incredible sushi counter with a veritable master at the helm. There are also casual experiences like hand rolls and old-school takeout spots that reflect the breadth of LA’s sushi culture. AKA Sushi now offers a full bar of beer, wine, cocktails and saki. Priced at just $75 per person, the omakase from Hirofumi “Gen” Sakamoto offers one of the best deals in town.
New bar director Edwin Hui is bringing the South African restaurant's drinks on a global tour. Non-members can add the privileges at checkout through our 30 day free trial, cancellable at anytime. Plus, we shout out an al fresco experience of oysters and cocktails that was sorely needed.
LA's Best Japanese Restaurants
Leona's Sushi House is the newest Restaurant to hit Studio City bringing a new level of upscale Japanese fare and ... - Food & Beverage Magazine
Leona's Sushi House is the newest Restaurant to hit Studio City bringing a new level of upscale Japanese fare and ....
Posted: Fri, 27 Jan 2023 08:00:00 GMT [source]
Our large dining room can accommodate both groups and small parties. 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. 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. Los Angeles has a plethora of culinary strong suits, like regional Chinese and tacos of all stripes, but the city’s variety and quality of sushi are nearly as impressive.
Think strawberry XO-sauce and basil-bud olive oil over namahotate (day boat scallop) over rice. Quality is top-tier, with two kinds of rice and all the freshest fish available. This unassuming spot in Arcadia has a versatile lunch sushi set from chef Hiro Yamada (Sushi Gen, Shiki).
Aka Sushi House
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. 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.
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. 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.
Dinners are served from Wednesday to Saturday at 7 p.m., priced at $280 per person before tax, drinks, and tip. 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. 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).
This hip spot has a variety of distinctive spaces that lure creative types and beautiful people. Chef Shigenori Fujimoto has teamed up with Frank Leon and Evan Ross on a Japanese fusion menu that never misses a beat. Dishes are often irreverent, as in rich and savory udon carbonara with paper thin smoked pork belly, creamy egg and parmigiano; and the sticky-sweet oxtail-stuffed bao is craveworthy. Seafood is impressive, whether it's ceviche or sashimi-quality halibut bathed in a ponzu sauce vinaigrette.
No comments:
Post a Comment