Perhaps the sushi bar with the best overall design in L.A. In addition to the sushi, there are specials like live clam in ponzu, lobster ceviche, and steamed black cod to complement the menu.
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] Read more.
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.
High quality sushi capatalizing on that whole umami taste bud thriller thing, slightly more experimental than other hard core sushi spots. All together now, We'll have the omakase. [Eater 38 Member]
Shunji takes a vegetable-centric approach to sushi in a former barbecue and chili joint in West L.A. Shunji wields incredible fish and produce in a way that's only possible in L.A.
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] Read more.
