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Chef Morihiro Onodera mills his own rice and throws his own ceramics, which tells you most of what you need to know about how this omakase operates. It follows a cha-kaiseki structure, composed dishes first, then nigiri, with seafood flown in from Japan. The handmade bowls and plates are his, which gives the counter a quietly personal feeling that most sushi rooms charge twice as much to approximate. A Michelin star.
The awards strongest first
- Los Angeles Times The 101 Best Restaurants in California
- Los Angeles Times #7 · The 101 best restaurants in Los Angeles
- The New York Times The 25 Best Restaurants in Los Angeles Right Now
One number, weighted & current 79
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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