Sushi runs deep in Los Angeles, from the casual Trust-Me set menu to the Tsukiji-trained omakase counter. Sugarfish on 7th Street downtown applies the late Kazunori Nozawa's set-menu format to a casual room, while Sushi Note on Ventura Boulevard in Sherman Oaks pairs edomae sushi with a deep natural-wine list. Sushi Tama on Robertson in Beverly Grove flies fish in from Japan for a Tsukiji-trained omakase.
Sushi Note on Ventura Boulevard, Sherman Oaks, pairs traditional edomae sushi with a 90-deep natural-wine list, a Valley counter that books two weeks ahead.
OrderChef-selection omakase with a pour of grower Champagne from the deep wine list.
TipThe 90-bottle natural-wine list is the real reason to choose Sushi Note over its peers; ask the server for guidance.
Sushi Tama on Robertson Boulevard, Beverly Grove, is Chef Hideyuki Yoshimoto's Tsukiji-trained omakase room serving fish flown in from Japan three times.
OrderThe omakase with hirame, kinmedai, uni and toro flown in from Toyosu market three times a week.
TipChef Yoshimoto trained at Tsukiji; the omakase is shorter than the chef-counter rivals but the fish is unmatched.
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