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Downtown offers choices at all price points, but one of the finest is this brick-walled Michelin-starred sushiya in the historic core. Helmed by Tokyo native Hiroyuki Naruke, Q serves lunch and dinner omakase ($75 to $200 per person) that begins with tsumami (small appetizers) and continues with several rounds of sashimi and nigiri. He spent decades perfecting the red vinegar and sea salt ratio in his rice and uses a variety of techniques to achieve peak flavor from fish including aging, curing, playing with temperatures, and torching it with a handheld flamethrower.
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A glitzy new sushi restaurant arrives in the heart of Silicon Valley later this month. Sushi Roku, known for its menu of rolls, sashimi, and other upscale Japanese fare, will be located at Stanford Shopping Center in Palo Alto and opens on Tuesday, April 30, marking the long-running restaurant’s first expansion into Northern California. The restaurant rolls out with dinner service beginning at 5 p.m. Seven days a week and plans to add both happy hour and lunch in the coming weeks. Chasu Pork RamenJapanese fresh ramen in a rich hot broth served with Chasu pork, soft boiled egg, seaweed and scallions. You know a sushi joint is a cut above when even the miso soup is next level as it is at this 16-seat West Hollywood counter where bowls of broth are concocted with a trio of aged miso pastes.
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Although it’s open for dinner, Sugarfish is far more popular with the lunch crowd and as they do not take reservations, prepare for a hefty wait. 7 pcs of sashimi, California roll, edamame, orange slices and salad. Tucked into the Beverly Hills location of Sugarfish, mackerel master Osamu Fujita was handpicked by chef Nozawa to man the tiny bar.
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Chef Take runs a tight ship on his side of the counter but is warm and talkative with customers. The vibe is casual and the price point, even for omakase, especially at lunchtime, is far more reasonable than his Michelin-starred peers on the other side of the hill. Only purists need apply as there are no kitchen items like chicken teriyaki. Thai-style stir-fried rice noodle served with bean sprout, carrot and lime on the side. For shrimp entree, please add $2.00 for substitution. Choice of udon or soba noodles with choice of chicken, beef, pork, or vegetable.
Soup
Stir-fried scallop, beef, brocolli, red pepper, black mushroom, and zucchini with chef's special brown sauce. Vegetable roll, tofu skin pocket, fried tofu, orange slices and salad. Stir-fried napa, onion, bean sprouts, celery, carrot, mushroom in white sauce with crunchy noodles on side. With flashy interiors and free-flowing cocktails, this mini-chain might be the most LA of them all.
They make trips to the fish markets every morning to grab fresh cuts to fill the multi-course menu of mostly nigiri (served atop signature warm rice) with sashimi and handrolls thrown in for good measure. Dinner is by pre-paid reservation only and costs $175. Fees are charged for rebooking and no-shows, and they won't accommodate vegetarian, gluten-free, anti-rice, or anti-vinegar diets. Los Angeles is easily one of the best sushi towns outside of Japan, thanks to an abundance of fresh seafood, superstar chefs, and a large audience rabid for raw fish. Given the big difference between grocery store sashimi and top-of-the-line toro, this list will narrow the crowded field down to 12 superior restaurants. Crabmeat, mango and cream cheese roll (top with shrimp, sweet miso and spicy mango sauce).
Despite being around for decades, the restaurant is regularly packed and still churns out top-quality sushi using both the expected (albacore, freshwater eel, and sea urchin) and uncommon (bonito, sardine, and orange clam). There’s also a wide selection of oysters, cold dishes including sashimi tacos, and hot specials like black cod with miso and chicken truffle dumplings. Many of his best ideas are also served with a side of waterfront scenery at Nobu in Malibu or in Newport Beach's Lido Marina Village.
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For gins of a clear spirit, the Sundown on Sunset blends Monkey 47 gin, sake, blood orange, apricot brandy, and grapefruit bitters. Had spring rolls, gyoza, volcano roll, surf and turf and the Sushi House Roll. 2015 RollSpicy salmon and cucumber topped with unagi and avocado. Both women believe they were attacked by the same man. Witnesses at the restaurant tried to follow the man but he escaped. The victim filed a police report and posted the footage online - soon learning that another woman had been assaulted in the same area earlier that day.
( Served w. Dumpling , Tempura ,Soup or Salad , California )
Chef Jason Shimizu, who comes to Sushi Roku after working at San Francisco restaurants including the Shota and Ozumo, will head up the Palo Alto kitchen. On the menu, expect non-traditional Japanese cuisine such as toro carpaccio, octopus crudo, and baked cod with sweet miso. And while the menu does offer sashimi and nigiri, there’s also a list of rolls like the White Lotus, which features popcorn shrimp tempura, avocado, and asparagus and comes topped with albacore, crispy onions, and wasabi truffle soy.
Her plating is delicate, elegant, and often whimsical. The two Michelin-starred cuisine can be enjoyed for $225 with an optional wine and sake pairing. There’s a full cocktail menu to go along with all the food.
Given the high standards and top-notch seafood being used, the $80 omakase is a steal. They stock a phenomenal variety of sake, shochu, and Japanese craft beer. The gut reaction to the phrase “strip mall sushi” might be to run in the opposite direction. But in LA, many wasabi wizards toil in nondescript shopping center spots, often in the San Fernando Valley, including Shin’s Taketoshi Azumi, who named his Encino restaurant after the one his late father ran in Tokyo.
Mini California roll, tofu skin pocket, chicken teriyaki, fried rice, oranges & salad. Served with your choice of Egg Drop, Miso or Hot & Sour soup. Clear soup and Wonton soup available for extra charge. Before all the hotels, cookbooks, and celebrity friends, there was chef Nobu Matsuhisa’s flagship Beverly Hills restaurant.
"I feel like a victim. I feel victimized and violated... It's just scary," she said. Hamachi JalapenoHamachi belly sashimi served with thinly sliced jalapeno in ponzu sauce. Hiroyuki Urasawa is a legend in LA’s Japanese food scene although not always for the best reasons. Setting employee lawsuits alledging chopstick assault and unpaid wages aside, when it comes to omakase, he and his Rodeo Drive institution in Beverly Hills only ever get high marks—including two Michelin stars in the most recent Los Angeles guidebook. Urasawa personally inspects and approves every piece of seafood that is flown in daily and then turns it—plus edible gold flakes, foie gras, and truffles—into beautiful plates that respect tradition and push boundaries simultaneously. Reservations are hard to come by despite the 25-course experience costing $400 before drinks.
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