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A private counter hidden inside a sister restaurant, with one seating a night and a handful of seats that disappear the moment reservations open. Chef Yasuhiro Hirano's omakase leans on aged fish and unexpected pairings, producing nigiri and small courses that feel unlike what more familiar names are doing across town. It holds a Michelin star, and the Los Angeles Times put it among the city's best.
The awards strongest first
- Michelin Guide 1 Star
- Los Angeles Times #30 · The 101 best restaurants in Los Angeles
One number, weighted & current 87
How we scoreThe dishes from the writeups
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Soba with uni sauce
“you may opt for silence to savor such delicacies as soba with uni sauce, "udon" substituting baby eels for noodles, and a parade of nigiri such as kombu-cured kasugodai or two-week-aged shima aji.”
Michelin Guide -
Kombu-cured kasugodai
“you may opt for silence to savor such delicacies as soba with uni sauce, "udon" substituting baby eels for noodles, and a parade of nigiri such as kombu-cured kasugodai or two-week-aged shima aji.”
Michelin Guide -
Two-week-aged shima aji
“you may opt for silence to savor such delicacies as soba with uni sauce, "udon" substituting baby eels for noodles, and a parade of nigiri such as kombu-cured kasugodai or two-week-aged shima aji.”
Michelin Guide
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The neighbors closest first
- King's Hawaiian Bakery & Restaurant Hawaiian Eat · 66
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