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.
Restaurant Description
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.
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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.
Fast service,
In all, expect 20 courses of pristine seafood, prepared like a fine Japanese tea ceremony, and lovingly served by one of LA’s most exciting sushi chefs ready to make her mark on the city’s boundless restaurant scene. We highlight this quality through the unique artistry of our master chefs, who are able to make the most simple dishes bold and timeless. Our diverse menu will challenge the traditional preparation styles of sea urchin and bring the Japanese delicacy to new heights.
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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.
In its latest iteration as Mori Nozomi, the dining area once occupied by tables lends a contemplative openness. Attention is directed to the counter like an illuminated stage where eight seats face Mori. The ceiling dramatically slants into the back shelves lined with fresh white orchid arrangements — gifts from friends and suppliers as is typical of newly opened Japanese restaurants. Mori opened her eponymous omakase counter on March 7, 2024, with the goal of serving one of LA’s best sushi experiences.
Lunch,
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. 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. 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.
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.
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.
Given the response of early diners, the quality of the product seems to meet her ambition. 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.
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.
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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