Morihiro in Los Angeles

This was... quite possibly the best Japanese meal Ive had in this country.The food was great, the service was great, even the plates were great..I expected to leave a little hungry.. but the food kept coming. We were stuffed and happy by the end.Go there for a special occasion, youll be quite happy!The chef is a perfectionist, I can tell. Everything that comes out is arranged perfectly. Everything is special, and I was surprised more than a few times by simple things tasting far better than I imagined they would.Sorry for some of the pics.. the food looked so good I ate some of it before remembering to take a picture 😆Update 2023:We came again for our anniversary, and the food was... even better I have to say. I dont normally like liver, and even the monkfish liver was delicious. The sushi as always is perfection.We had a great and memorable anniversary dinner, Im glad we chose to come!

10/10 for experience and food. Recommend sitting at the counter. Amazing place to celebrate any occasion.

The service was friendly, inviting (Cali casual) and informative. The sake pairing is possibly the best in the city.The food shows a finesse and subtlety not commonly found in the ubiquitous LA omakase scene.While the menu may change, the quality, care and execution is visible in each and every dish.A highly recommended experience.

We loved our experience here! We were visiting LA and luckily were able to make a reservation. Got omakase for 2 - loved our energetic server, love the vibe(its more on the casual side; when I asked, they said that the dress code is nice casual) and of course - loved the food. They give you a lot of food also, and the ingredients are superb! Uni(both Santa Monica one and one from Japan) were the best that Ive ever had. We were also impressed with their dishware - the chef actually made them himself! The house-made tofu was amazing, the amaebi dish was just soooo naturally sweet... If you like seafood, youll love the experience. Oh we only realized later that there was no meat in the course.Small note - we took Uber, but there were some public parking spaces available on a Saturday night. Highly, highly recommend - worth the price(the bill ended up being around $330/pp). Well be coming back.

The place is very nice, the staff are amazing, super attentive and friendly. As a vegetarian I came here for the vegan menu and had very high hopes since it is a Michelin star restaurant. However I was really disappointed. The menu started great with the fresh tofu, but the second course of the appetizer plate was not tasty, it was a selection of “interesting” vegetable flavors but they were all really meh, not flavorful, I didn’t really want to eat them at all after the first bite. That appetizer plate was not innovative or exciting or even tasty! For the main course I got 3 rolls and only liked two of them and even they were not that special. I guess you cannot make a cucumber roll that interesting but I did expect much more from a restaurant of this caliber. If you put a vegan option on the menu, you should put some effort into it. My husband had a nigiri plate and he greatly enjoyed the fish, however he was also dissatisfied with the appetizer plate and the dessert. For dessert we got some fresh fruits, which were nice and tasty but also nothing special. It felt like a very overpriced experience for some great fish for one of us but nothing else special.

In short, the table omakase at Morihiro was one of, if not the best culinary experiences in my admittedly limited experience in finer dining.Every course was meticulously prepared and delicious to a point I wish I had better words to describe them. There were examples of dishes Id had in the past that took everything good about them and turned them up to a new level, and there were new experiences that were equally amazing. I highly recommend the sake pairing as well, as the chef and staff share immense knowledge of their selections, and each was delicious in its own way. I even came in with a moderate food allergy, and the accommodations ranged from slight modifications to complete substitutions, which was extremely appreciated.Every member of the staff was unbelievably attentive and knowledgeable about the courses. They were extremely helpful regarding questions about etiquette as well. Our servers Suzana and Hayden were just fantastic, friendly, and helpful, as well as the gentleman who explained some of their sake selections to us.Overall, Morihiro was a culinary experience beyond my expectations, and I highly recommend making your way up for a special evening. I fully intend to return in the future to eat at the bar and enjoy Chef Morihiros own creations and see what he has created by then.

What a wonderful experience for my first Omakase! We went for my husbands birthday and the food, ambiance and the service was IMPECCABLE. A good amount of food too. We were at the table but next time we will definitely sit at the bar. Best restaurant experience ever!

We did the at table omakase service with the sake pairing and I just want to say its so great to have a legit Michelin star spot in Atwater Village! I think this is probably my 20th Michelin star, Ive eaten at Michelin star restaurants in Basque country, Barcelona, Paris, rural France, New York and the Bay Area. Its always worth pointing out that service seems to be as important to Michelin as the food. The experience here was consistent with other one star experiences, the service was Michelin level in terms of over all attention but the execution wasnt flawless (finger towels were left through multiple courses, a sake pairing was missed without a reminder, napkin was left unfolded when one of one us went to the bathroom.) None of it impacted my experience, but that is the difference between one and three stars. In LA, even a one star Michelin service experience is worth writing home about, the general level being almost laughable.The food was, again, consist with a one star Michelin experience. Of course the sushi was amazing and there were myriad personal touches that showed you an auteur was at work in the kitchen.The sake pairing was very reasonably priced but only one drink for every two courses which was fine, believe me, but still. Of course Ill be back for special occasions, and all who live on the East Side of town need to support this place so we get more spots like it.

I’ve had my fair share of $300+ omakase and can say that it’s a very fair price for the amount you get. There are also very few $300+ omakase restaurants where I’d revisit, and I’m happy to say that I’d come back in the future (rather than just checking it off a list of Michelin restaurants to visit). Sitting at the sushi bar is a must.The menu starts with 8 appetizers, followed by 13 pieces of sushi (with the option to add more), and concludes with 3 desserts. The homemade tofu is amazing and is followed by a delightful platter of mixed appetizers. In my opinion, the number of appetizers was excessive since I was ready to jump into the sushi midway through.If you are a fan of whitefish, you will enjoy Morihiro. The rice is grown specially for Chef Mori and is milled on site. Aged vinegar gives the sushi rice a wonderful flavor. Ask for easy rice if you see yourself getting full easily!My only criticism is with the soy sauce, which definitely tastes much saltier than soy you’re probably accustomed to. Several of the whitefish pieces could have used less soy sauce to let the flavors come through.Overall, it was a wonderful meal. Service was stellar.

In an inauspicious, nondescript, brick building of Atwater Village across the street from Subway and Dunkin Doughnuts, just doors away from a Shell station, sits one of the best sushi restaurants in the USA. Morihiro is a welcomed surprise at every step from the moment you enter this petite but exceptionally efficient restaurant with about 30 seats including the sushi bar that allows you to interact with Master Miro himself, to the infectious kindness and enthusiasm of the talented staff, to its well deserved Michelin star. Our meal was replete with truly luscious tofu (of which I am typically not a fan); beautifully grilled fish; seven amazingly fresh nigiri courses featuring slices of Hirame, yellowtail, two types of Akamai, sliver mackerel, kuradai (which we re-visited with the omakase compliment), giant clam, obi, roe, and more; egg custard; stunning miso soup; egg cake; and some lovely desserts. The add on option this evening was outstanding including toro tartar formed around toasted pine nuts with black caviar and truffle. Service was spectacular with us never seeing the bottoms of our tea cups or drink glasses, and graceful explanations of each course. Master Miro is clearly a gifted visionary and chef. All in all this is one of those very special meals designed for birthdays, anniversaries, celebrations, or just to treat yourselves to a wonderful and memorable evening. Costly to be sure, but unlike some inferior competitors, Mirohiro is very much worth it.