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] 자세히 보기
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.
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.
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.
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.
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.
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.
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.
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.
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.
A giant in the traditional Japanese sushi category; melts-in-you-mouth-type fish, though it doesn't come cheap. [Eater 38 Member] 자세히 보기
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.
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.
This Brentwood omakase restaurant highlights a rundown of the best of the ocean's offerings, with all the classics choices such as Yellowtail, Red Snapper, and Uni.
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.
An iconic L.A. sushi restaurant, this small spot in Little Tokyo is constantly filled to the brim, with a unbelievable lunch sashimi special packing the crowds in.
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.
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.
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.
This no-frills spot in Hollywood eschews some of the more off-the-wall rolls and such in this area and stay true to simple nigiri, basic rolls, and sashimi. Friendly service.
This high-end spot in West Hollywood has fantastic quality in their omakase, but also has some more "affordable" chirashi bowls that make this an ideal place to stop by during lunch.
With a new sushi chef Yoya Takahashi at the helm of the omakase counter, the level of sushi gets a major upgrade from the more roll-centric offerings on the menu (that are popular with celebrities).
The omakase menu includes classic nigiri pieces such as maguro and toro, in addition to butterfish, albacore and yellowtail. Prices are high to match the quality, upwards of $200 a person.
