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The expansive selection of nigiri sushi and sashimi never fails to please. 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. The result is a multi-faceted space with indoor and outdoor dining rooms, plus a tucked-away counter where patrons can get a Valley-style omakase blending of Peruvian flavors but hewing closely to a two- or three-plate nigiri dinner that Angelenos are more than familiar with. 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).
Spectacular Sushi Destinations to Try in Los Angeles
His new cafe sells bags of his coffee beans as well as phin filters and other apparatus for home brewing. In the future Nguyen hopes to offer coffee workshops and, thanks to a partnership with nearby shop and restaurant Gingergrass Mini Mart, banh mi and other food items. Sunday, Monday, Wednesday and Thursday and 8 a.m.
Restaurants
Seafood is impressive, whether it's ceviche or sashimi-quality halibut bathed in a ponzu sauce vinaigrette. Chef's specials include shimeji risotto or whole baked branzino with sake. 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.
Nozawa BarArrow
Uchi’s fish is primarily sourced from Japan’s famed Toyosu Market, with some also from Europe, such as bluefin tuna from Spain, and others from New Zealand such as the Ora King found in nigiri, sashimi and with Spanish chorizo and brown-butter hollandaise. The kitchen prioritizes ocean sustainability, Hammond says. 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. As the most discerning, up-to-the-minute voice in all things travel, Condé Nast Traveler is the global citizen’s bible and muse, offering both inspiration and vital intel. We understand that time is the greatest luxury, which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal, a drink, or a hotel stay wherever you are in the world.
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. 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.
Creamy Boys
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. Think strawberry XO-sauce and basil-bud olive oil over namahotate (day boat scallop) over rice. 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.
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. 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. Kaneyoshi is one of the newer stars in LA’s high-end sushi scene.
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.
MLB ghost kitchens to whip up ballpark food for delivery and pickup, courtesy of IHOP
Born and primarily raised in Los Angeles, she believes L.A. To be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong. What’s more, each flavor can be made using dairy or a house-made vegan tapioca base. Creamy Boys is open in Hermosa Beach from noon to 11 p.m. Shin Sushi brings a refined omakase experience from chef Taketoshi Azumi, whom patrons refer to as Take-san.
Also on offer are vegan pastries by Jen Yee of Baker’s Bench, available on weekends, and a coffee bar by Phill Kim, who also handmade the cafe’s ceramics. Inside Dada Market there are teas, oils, fruits, tinned fish, bottles of wine and other gourmet retail items, while its evening menu serves marinated olives, wedge salads, hamachi tostadas and more. The market is set to be a daytime anchor for two forthcoming restaurant and bar concepts located behind the shop, and serve as a space for collaborations and pop-ups like Little Fish. 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.
The Michelin-starred omakase includes an appetizer, miso soup, and 14 pieces of sushi. He sources beans directly from coffee farms in Vietnam and for nearly two years has been supplying L.A. Restaurants and shops such as Di Di, Sesame and Sara’s Market.
Chef Fumio Azumi has brought a phenomenal destination-worthy sushi place to Alhambra (his partner chef Kwan-san has since departed for a new restaurant in Ohio), with $300 per person dinner menu served at the bar and a more reasonable $120 lunch on weekdays. 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).
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