Our omakase menus showcase Chef Hiro's interpretation of artisan Edo-style sushi. Offerings vary seasonally and feature that day's highest quality selections. Chef Hiro begins with tsumami (small appetizers), before serving multiple sashimi and nigiri sushi courses. Chef Hiro considers his rice as important as the fish, and it reflects decades of cultivating a precise balance of red vinegar (brewed from aged sake cakes) and sea salt.
Chef Hiro employs varied techniques to coax optimal flavor profiles from the fish, including aging (a process called nekaseru), curing, and adjusting temperatures just before serving. This exacting attention extends to the sauces, salts and garnishes applied to evince the essence of each particular fish.
Chef Hiro employs varied techniques to coax optimal flavor profiles from the fish, including aging (a process called nekaseru), curing, and adjusting temperatures just before serving. This exacting attention extends to the sauces, salts and garnishes applied to evince the essence of each particular fish.
Reviews (23)
Leah S.
Jan 14, 2022
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This is a great authentic sushi place in DTLA!!! You only find it by a "Q" sign subtly blending in with the urban jungle of DTLA.
The stand-out dishes (I was there for lunch) were: the tuna with sweet miso, the giant clam, the live octopus and the salmon roe from Hokkaido.
The roasted tea and green tea were fantastic too and way above average quality you ordinarily get in LA.
The decor is beautiful and fancy. It is appropriate place to take a guest you really want to impress, a business colleague or just to treat yourself!
The stand-out dishes (I was there for lunch) were: the tuna with sweet miso, the giant clam, the live octopus and the salmon roe from Hokkaido.
The roasted tea and green tea were fantastic too and way above average quality you ordinarily get in LA.
The decor is beautiful and fancy. It is appropriate place to take a guest you really want to impress, a business colleague or just to treat yourself!
Steph C.
Jan 11, 2022
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- We were ready to spend $$$$ for quality sushi, but the quality of the fish did not match its price point. We have been to most of local so called upscale sushi places (i.e., Sushi Zo, Matsuhisa, etc), and we were both disappointed.
- Both of my party walked out feeling still unsatiated after a long meal
- The restaurant gives everyone 5 minute window to get seated (they lock their door before and after seating), so we were stuck outside waiting in dark as sketchy people eyed us - it felt pretty unsafe and uncomfortable. They were also late on their five-minute window, and we arrived early, so
- Both of my party walked out feeling still unsatiated after a long meal
- The restaurant gives everyone 5 minute window to get seated (they lock their door before and after seating), so we were stuck outside waiting in dark as sketchy people eyed us - it felt pretty unsafe and uncomfortable. They were also late on their five-minute window, and we arrived early, so
Carol Song
Dec 18, 2021
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Never had such a peaceful dinner outing because our party of three slowly savored every bite with our eyes closed in state of sushi trance. Whenever our eyes opened, we were mesmerized by the elegant décor, impressive artwork and beautiful antiques. Gorgeous black walnut ceiling shaped like an ocean wave set on top of the sand blasted brick wall lined with a glass pane modernizing the vintage DTLA space. Service was very attentive and courteous. Chef Hiro is a true master!
Kimmy L.
Nov 19, 2021
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I came here for my 10 year anniversary. Without knowing anything about the restaurant or the history of the chef, I gave myself time to try each dish, analyze the flavors, and then ask the chefs opinion on the specialty and preparation of the dish. So on this review, I'll tell you what I learned, why I give it 5 stars, and why I believe you should try it if you are someone who truly knows how to appreciate a master chefs dish.
First of my omakase was a kusshi oyster from British Columbia. It's got a very mild flavor and a fresh cucumber note to it. It's my first time trying it
First of my omakase was a kusshi oyster from British Columbia. It's got a very mild flavor and a fresh cucumber note to it. It's my first time trying it
McKinnon P.
Oct 08, 2021
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Go K. ChiPro Visbimmer
Oct 03, 2021
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It was my great pleasure to enjoy the authentic Japanese sushi from the highly experienced & praised Japanese chef in downtown LA. Surprisingly, all the food items were directly from Japan. Particularly, I was really happy & thrilled to enjoy his Uni from Hokkaido in Los Angeles amid this period. Wow!! So savory, real Japanese green laver as expected!!! A dish with the two pieces of melt-in-mouth toro was surely sweet! Salmon roe was extremely juicy & fresh and so on!!! Additionally, the appetizer dishes were top-notch. I was really impressed by the miso-based sauce that came with Akami (Tuna sashimi
J. P.
Sep 24, 2021
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This review reflects my experience in relation to expectations and price. Venue is nice and clean (although very easy to overlook) and the chef and hostess were very nice. However at 400 after tip/tax (no alcohol ordered just one nonalcoholic drink) and a Michelin star or two, I was disappointed. The food itself was not bad at all but the price was far too high, especially when comparing against comparable sushi restaurants (I-naba, matsuhisa, Tsujita, etc). I think the meal could have been priced 1/3 to 1/2 of what it was. There weren't any bad dishes, but nothing stood out to me or made
Winnie Huang
Aug 27, 2021
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I will not come back here again, the service at this place is the dealbreaker 🙃 The waitress didn’t even offer water or tea, and she only said three sentences throughout the whole dining experience- “hi” “no video please” and “goodbye”. The chef was like a sushi robot too… He just made sushi, give it to us, and then he just started to play on the phone. Zero explanation of the ingredient except for the name. Not sure how they got the 1 star Michelin?
The food itself was decent (maybe 4 stars), but we didn’t get emotionally engaged. The whole place was just so cold hearted
The food itself was decent (maybe 4 stars), but we didn’t get emotionally engaged. The whole place was just so cold hearted
Ashley P.
Aug 23, 2021
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This place was very private and a elegant experience. However on their website, it was the price for a omakase is $150 but when we walked in and saw the menu....it seemed like they had changed the price to $300 since we had booked it. The sushi was nothing more amazing than what we had at an omakase at Sushi Nakazawa in DC....so i believe $150 is the correct price of what the sushi was worth.
So L.
May 13, 2021
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Went here for my first wedding anniversary and it was a great choice. It was intimate, delicious and romantic. The sushi chef was very sweet and professional. He kept the place very clean, esp his work station. The waitress was kind as well. She was making sure everything was clean and ready to be served.
We went for dinner so a lot more money but totally worth it because you get the best of the best! My favorite were the uni, sweet Japanese squid, and yellowtail.... You also finish with a small dessert they prepared.
I've had a lot of sushi but it's different when the chef takes time
We went for dinner so a lot more money but totally worth it because you get the best of the best! My favorite were the uni, sweet Japanese squid, and yellowtail.... You also finish with a small dessert they prepared.
I've had a lot of sushi but it's different when the chef takes time
Chris McMeen
Apr 13, 2021
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What an amazing journey chef Hiro took us on. The flavors were amazing from the first bite and even more amazing on the last. The rice stood out with amazing earthy touches. The fish was super creative, fresh, and amazing. The bites of subtle flavors I never wanted to end. It's top three best meals I've had in LA.
Brandi G.
Nov 04, 2019
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This is a hard review for me. The decor is stunning. It's really gorgeous and quite unique. As a designer, I have definite ideas about what I do and don't like. I definitely liked the decor of this place.
The reason I dumped some stars? It is really, really expensive. I was okay with the over $200 per person omakase. I was fine with the small portions of fish. The quality was high and the preparation was very refined and delicious. I was NOT okay with the gouging on the alcohol. They had maybe 3 or 4 sakes. One was $1000. The others were expensive compared to what you can buy them for
The reason I dumped some stars? It is really, really expensive. I was okay with the over $200 per person omakase. I was fine with the small portions of fish. The quality was high and the preparation was very refined and delicious. I was NOT okay with the gouging on the alcohol. They had maybe 3 or 4 sakes. One was $1000. The others were expensive compared to what you can buy them for
Belle Weng
Jun 30, 2019
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Joe Stone
Feb 05, 2019
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Samurai-level mastery. Watching the chef slice the fish, mold the rice and ultimately present and serve each piece is a part of the experience. Melt in your mouth bites with flavor combinations that are simple and yet bursting with flavor that sang on my palette. I felt the honor and tradition of the service and in the decor as we sat down. Q is a must for a true lover of food who understands the overall experience.
Seaun Eddy
Jan 14, 2019
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The food was amazing! The atmosphere was sophisticated - it was authentic in the sense that all the customers were using "inside-voices" as Japanese culture is well-known for being quiet and "caring of the surrounding". Hands down best Japanese food I've had in the U.S. I was born and raised in Japan, have been to reputable authentic restaurants in Japan, and this was still one of the top restaurants I've been to. No doubt 5-stars all the way!
Mihai Dan Ispas
Dec 30, 2018
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Paulina Lei
Jun 22, 2018
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My first experience at an omakase. I came here with my friend. My friend made a reservation one week in advance.
What a great experience! Well worth the price in my opinion. However, definitely can't afford to eat like this often.
Each piece of sushi was carefully crafted right before us, and they would even tell us where they got the ingredients from. Was really impressed by how they imported ingredients from all over the world to serve their customers -- and the quality definitely shows! It was such an amazing experience that honestly ruined other sushi experiences for me.
The tamago at the
What a great experience! Well worth the price in my opinion. However, definitely can't afford to eat like this often.
Each piece of sushi was carefully crafted right before us, and they would even tell us where they got the ingredients from. Was really impressed by how they imported ingredients from all over the world to serve their customers -- and the quality definitely shows! It was such an amazing experience that honestly ruined other sushi experiences for me.
The tamago at the
Bernard K. Addison
Apr 08, 2018
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Susan Montgomery
Jan 28, 2017
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Caroline Tsaw
Jan 13, 2017
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Very low key entrance(dark door at night), walked passed it. There were only 6 of us for the 6pm reservations. We chose the 20 course omakase. The first 5 items were very incredible fish with accompanying sauces or condiments that highlighted the fish. Then followed by 15 different sushi....including scallop, tea infused oyster, uni, salmon eggs.… There were fish from Japan and New Zealand that I had never tasted before. One of my favorites is the white salmon. I wanted a little more variety instead of mainly sushi, but there is no question that the quality is truly amazing.
J. Bisbal
Dec 10, 2016
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For fish and sushi lovers, nothing fancy or amazing. Omakase menu about 15 different pieces of sashimi and sushi, hand made before your eyes by Chef Hiroyuki with local and fish flown from Japan, pretty linear flavors with no surprises; good selection of sake, fast & friendly service, good parking structure about one block away.
Max Emsallem
Dec 07, 2016
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This is the best sushi restaurant I have been to. I am lucky enough to have tried it many times and always with great company: everything was perfect. I highly recommend it if you want to have a unique… experience. Chef Hiro will walk you through each original dish and the mix of the detailed description while you savor the food makes the experience that much more pleasant.
Daina Slekys Trout
Nov 07, 2016
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