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In all, expect 20 courses of pristine seafood, prepared like a fine Japanese tea ceremony, and lovingly served by one of LA’s most exciting sushi chefs ready to make her mark on the city’s boundless restaurant scene. We highlight this quality through the unique artistry of our master chefs, who are able to make the most simple dishes bold and timeless. Our diverse menu will challenge the traditional preparation styles of sea urchin and bring the Japanese delicacy to new heights.
The Brothers Sushi
Given the response of early diners, the quality of the product seems to meet her ambition. Sushi chef Morihiro Onodera founded the celebrated Mori in West LA before helming the counters at Inn Ann and Shiki over the past few years. Onodera finally has his own omakase restaurant in Atwater Village, with masterful preparations and world-class sushi.
Miyabi Japanese Steak & Seafood House
Master chef Tatsuki Kurugi composes kaiseki-style appetizers and sashimi courses while pastry chef Shota Takaki finishes the meal with a thoughtful, fine dining-level dessert. The restaurant’s tea ceremony, floral arrangements, and the elegant way that Mori and her two staffers, Ina Misaki and Yoko Ikeda, move during service captures the Japanese spirit of omotenashi, or the heart of hospitality. By taking a multifaceted approach rarely seen in other high-end sushi restaurants, Mori and her all-female team want to differentiate Mori Nozomi from LA’s other ambitious omakase establishments. Awarded a Michelin star within a few months of opening, this rarefied omakase counter from chef Seigo Tamura is one of the top sushi restaurants to open in Los Angeles in the past few years. The 20-course tastings that cost $350 per person include a proper mix of prepared dishes, such as ankimo (monkfish liver) and Japanese hairy crab, and sushi, like umami-rich kohada (gizzard shad) and seared anago (sea eel). Quality is top-tier, with two kinds of rice and all the freshest fish available.
Fast service,
Donning a crisp white chef’s coat, Mori carefully grates fresh wasabi before preparing kasugodai nigiri, a glossy piece of baby snapper sliced with vertical lines over a mound of seasoned rice. She gently skewers baby squid glazed and grilled over a ceramic tabletop konro. She mixes the sweet flesh of kegani (hairy crab) into a ball of rice, placing it into a cleaned-out shell, dotted with rich slices of Hokkaido uni. Leona’s Sushi House in Sherman Oaks goes into the former La Loggia space with proprietor Frank Leon and sushi pro Shigenori Fujimoto, previously of Asanebo and Shiki. This iconic sushi restaurant in Little Tokyo is consistently packed at the bar and in the dining room.
On top of exclusive daily menu items, we offer a variety of other traditional Japanese and non-traditional items and our meals can be paired with carefully selected wines, sakes and beers from the finest wineries and breweries from all over the world. Expect near-perfect quality nigiri and Nakao’s careful construction and proper balance between fish and rice at these prices. The Osaka-born Mori came to the United States seven years ago as a student and landed her first sushi job at Moto Azabu in Marina del Rey, learning from veteran Japanese chefs how to break down fish, prepare rolls, and serve nigiri.
Sushi
The price tag to see Onodera in action is $400 per person at the counter though dinners are a more approachable $250 at a table. Los Angeles has a plethora of culinary strong suits, like regional Chinese and tacos of all stripes, but the city’s variety and quality of sushi are nearly as impressive. Nearly every corner of the city — the Valley, the Westside, the San Gabriel Valley, and the South Bay — lays claim to an incredible sushi counter with a veritable master at the helm. There are also casual experiences like hand rolls and old-school takeout spots that reflect the breadth of LA’s sushi culture.
Miyabi Japanese Restaurant
Our chefs preparing your food hibachi style, out-of-this-world sushi, and mesmerizing fountain and stylish waiting area (be sure to check out the ceiling). Sushi Tama opened in August 2020 with a sleek counter and impeccable nigiri using Japanese-sourced fish. Chef Hideyuki Yoshimoto worked for years in Tokyo’s Tsukiji Market before partnering with Showa Hospitality at this stylish sushi destination in a chic part of West Hollywood/Beverly Grove. In 2009, in support of his former employer Toshi-san moved to the United States and continued working in the culinary field, as an executive chef for Mimasuya Italiano in Honolulu, HI. In 2013, he left Mimasuya Italiano to explore his skills at Teppanyaki Onodera as an opening chef in Honolulu, HI. Toshi-san joined us and served as a chef all the way up until opening Miyabi Uni with the general partners in 2017.
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Fayetteville Observer's Readers' Choice Awards 2022: See the winners.
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Dinners are served from Wednesday to Saturday at 7 p.m., priced at $280 per person before tax, drinks, and tip. Dinner costs $250 per person, not including tax or gratuity, and can be purchased on Tock with a $200 deposit per seat. For the past 25 years, the hallowed grounds of Mori Sushi have hosted some of Los Angeles’s most exclusive and thrilling omakase meals.
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Here are the winners of the 2019 Readers' Choice Awards.
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Most come for the unbelievably priced lunch sashimi special, but order directly from the menu or at the bar for an even better experience. The expansive selection of nigiri sushi and sashimi never fails to please. This unassuming spot in Arcadia has a versatile lunch sushi set from chef Hiro Yamada (Sushi Gen, Shiki). The sub-$40 lunch special comes with nine pieces of nigiri, a cut roll, miso soup, and a few small bites. The price jumps up at dinner, where most opt for the more elaborate, Edomae-style omakase. Mori prepares a traditional matcha tea at the end of every meal and offers a tea pairing for $55 per person.
Like with Note in the Valley, this omakase experience is best with the restaurant wine pairings, which puts terrific wine pours that amplify each piece’s flavor profile. In possibly a first for LA, an Austin-based Japanese restaurant splashes on the West Coast as a notable sushi opening. Inspired by LA’s own Nobu and Katsuya, among others, chef Tyson Cole opens a suave and already bustling lounge in the heart of West Hollywood serving a tightly edited array of Japanese dishes. Sushi remains an important part of Uchi, and the preparations offer a thoughtful departure from classic Edo-style sushi that still preserves the restaurant’s high-quality fish.
In its latest iteration as Mori Nozomi, the dining area once occupied by tables lends a contemplative openness. Attention is directed to the counter like an illuminated stage where eight seats face Mori. The ceiling dramatically slants into the back shelves lined with fresh white orchid arrangements — gifts from friends and suppliers as is typical of newly opened Japanese restaurants. Mori opened her eponymous omakase counter on March 7, 2024, with the goal of serving one of LA’s best sushi experiences.
Before becoming a chef, Mori regularly trained in traditional Japanese tea ceremony in Los Angeles, an artistic endeavor that was recently documented with cinematic detail in FX’s Shōgun. The show’s scenes revealed the hidden expectations and nuanced symbolism conveyed through the ceremony between a husband and wife. Mori finds inspiration in the theater of the ceremony, where observers watch with keen eyes to extrapolate its purity, elegance, harmony, and tranquility. Sushi Note in Sherman Oaks expanded to this underground location at the front of a valet stand, joining the ranks of unlikely but still terrific sushi destinations in Los Angeles. Helmed by Earl Aguilar, who trained under Note’s Kiminobu Saito, this $190 omakase meal is offered at a small bar or at a few small tables.
The latest occupant, Nozomi Mori (no relation to the location’s founder, Morihiro Onodera), carries on the tradition in a minimally appointed space dominated by a towering cherry blossom bouquet arranged in a vase and placed under a single lamp. The food tasted amazing, the portions were extremely generous, and the waitstaff and chef were very friendly. Only downside was even when we made reservations we had to wait 45 minutes before we were seated.
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