Sushi Zo opened an offshoot in downtown LA, an omakase operation that involves 25+ courses for up to $150. Jonathan Gold writes that sushi chef Keizo Seki "is as much of a purist as anyone in town." Daha fazlasını oku.
The esprit of Nozawa lives on at this smaller, more intimate sushi bar behind the Sugarfish in Beverly Hills, where a fixed omakase gets served with extreme precision. Quality of fish is top notch.
The waits can be crushing at this popular Little Tokyo sushi spot, but it might very well be worth the excellent spicy tuna rolls, salmon skin rolls, and fresh nigiri sushi served in small confines.
One of the original sushi bars in America, this popular Little Tokyo destination still makes very good sashimi and sushi. The yellowtail, salmon, live shrimp, and toro are especially well done here.
This Little Tokyo restaurant has the appropriate look and feel of a Japanese sushi joint. The value is high, with serious chefs putting out fresh sushi of great variety. Must-order the spicy tuna rol.
The rice is seasoned perfectly and the fish, hand-selected by Nozawa, might be as good could be at this price point. With many locations, it's L.A.'s patented sushi concept with remarkable quality.
The rice is warm, and the sushi is achingly fresh, though selections are a bit more straightforward than other high-end places. To get beyond the set menu with special items, politely ask the chef.
A giant in the traditional Japanese sushi category; melts-in-you-mouth-type fish, though it doesn't come cheap. [Eater 38 Member] Daha fazlasını oku.
This Sawtelle nook of a sushi bar presents some innovative dishes alongside the omakase sushi, though the nigiri is excellent by any standards. The quality is consistently high.
Chef Niki Nakayama trained under Takao Izumida and Morihiro Onodera, composing stunning plates that are creative and flavorful. The wine selection might be the best in town for a sushi restaurant.
This super-secretive sushi bar in Palms is serving up some of the most exciting sushi and kaiseki in the city at the moment. The fish is pristine and the service impeccable.
Go for the epic kaiseki meals here, where the appetizer plate alone features uni, snow crab wonton, cucumber with bottarga, and halibut carpaccio. Fresh fish includes kanpachi, spanish mackerel, toro.
Though chef Mori is no longer preparing sushi here, the quality still remains at this ultra high-end sushi omakase restaurant, with an extreme dedication to quality in every ingredient.
An omakase meal at Echigo will be modestly priced, but comprises up to 15 different courses of fish and shellfish. Some of the stars include fresh oysters, monkfish liver, and butterfish.
Sushi Zo might be simple, spartan, and minimal in decor, but the pristine fish served as sashimi and nigiri is anything but. The prices can ratchet up with rare and unique cuts of fish.
Shunji balances sushi & hot dishes at an attainable price in an old Depression-era chili restaurant. The sashimi plate, nigiri sushi, and tomato agadashi are worth the admission fee. [Eater 38 Member] Daha fazlasını oku.
10 sushi bar seats comprise the entire venue, expect to eat for up to five hours at a time and shell out several hundred dollars per guest for beautiful, life-changing omakase. [Eater 38 Member] Daha fazlasını oku.
AZ's best patio dining. Get a table outside to enjoy a natural soundtrack of singing birds. Simply wonderful.
