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The tamago arrives last, soft and barely sweet, and somehow the whole meal makes sense. This is an omakase sushi counter downtown where chef Hiroyuki Naruke works through Edomae-style courses with an almost monastic calm, preparing and placing every piece himself. The room is quiet in a way that feels deliberate, and the pacing is unhurried enough that you notice each cut. A focused, intimate way to spend an evening.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Amberjack sashimi
“Case in point—amberjack sashimi with onions and soy, where each morsel is sliced, seasoned and set before your eye.”
Michelin Guide -
Hokkaido scallops
“This may be tailed by nigiri such as Hokkaido scallops, kohada, and fatty tuna.”
Michelin Guide -
Kohada
“This may be tailed by nigiri such as Hokkaido scallops, kohada, and fatty tuna.”
Michelin Guide -
Tamago
“The pleasure of dining here extends right to end with the simple, spongy, and fluffy block of tamago.”
Michelin Guide
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The neighbors closest first
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- Rudolph’s Bar & Tea Drink · 66
- Water Grill – Los Angeles Seafood Eat · 70
- Tacos 1986 Eat · 28
- Honeycut Bar Drink · 50
- Bar and Kitchen Contemporary Cocktail Bar Drink · 61
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