This restaurant is a hidden jewel. It was visited but not rated by Michelin. It is Omakasu style. Masa trained under the same master chef that trained the Sasabune chef. Masa visits the fish market each morning and selects some of the highest quality and unique fish you can get anywhere in LA. He offers fish I have never seen in any other restaurant and always has something I have never tried before. It is not cheap, but the food here is worth every penny. Each piece of sushi is uniquely seasoned for the specific fish and will have multiple layers of flavor. The salmon for instance comes with an almost invisible strip of sweet pickled seaweed that perfectly complements the flavor of the salmon. This has remained my favorite sushi bar for 20 years because it is the best, especially when the fish are migrating and have the highest fat content. That is when it becomes magic! Anyone who is serious about sushi in LA must eat here or they are missing out!
They must have had a bad day.. it took over a 45 minute wait for 3 orders of sushi. Two were spectacular and one looked and smelled a little ..off. After asking the waitress about it (discolored yellowtail), I ate it anyway. I was nauseous by the time I hit the parking lot. I had a horrible case of food poisoning.. I thought I was dying. I passed out in a cold sweat while crawling to the bathroom 1am on the morning of my wifes birthday. Bummer... Because I was very excited to try this place. It came highly recommended. Never again. I want to throw up every time I think about it and I absolutely love sushi.
Hands down the highest quality fish in the city, no frills atmosphere, and Masa is the kindest and most engaging sushi chef you could imagine.I’ve been coming here for over 10 years, it truly is a hidden gem for true sushi enthusiasts. Sit at the bar and let Masa choose the sushi selection for you, served one piece at a time. Be sure to end with a blue crab hand roll.
Came here in search of good omakase in the valley..... and found it! the freshness and quality of the fish was AMAZING!! if youre looking for a trendy scene, this isnt for you... but if youre looking for great sushi and friendly customer service, youve got to try this place!
Fantastic
This place is very good if you are a pure sushi lover like my wife. No hot food. No mayo. No rolls. Just delicious fish served the way it is supposed to be served. Place is empty and that is a shame. If you can get in there and try it you will go back.
If youre looking for an authentic omakase sushi experience in the Valley, you should check this place out. :)The restaurant was completely empty and we were the only ones dining.FYI, this place only serves omakase, which means that the chef will serve nigiri (pieces of raw fish on rice) based on what he has in stock and what he feels like serving you. The sushi will keep coming until you tell the chef to stop and that youre full. You should sit at the sushi bar for the best experience. Its a very traditional Japanese sushi experience. You wont see a menu or any sushi rolls or tempura and other Japanese food items at this place.The Omakase that I had included about 15-20 pcs and cost ~$90-100pp.Items that were served:Albacore CarpaccioTunaOtoroHamachiKanpachiSea bassRed snapperAlfonsinoBlack snapperScallopOysterSpanish mackarelSardineScallopSalmonOctopusCrab hand rollUniOverall, the quality of the sushi and the rice was good. The chef states that he tries to get the best quality fish and the freshest fish that he can find when he goes shopping in the mornings.
I went here for the first time last night. Its pretty much like Nozawa, traditionalist sushi and omakase at the bar (although Masa is much nicer). By the end of the night, I was very impressed.Not only is their fish selection wide and varied, but the quality is pretty amazing. Masa told me that he shops for the fish 4:00 in the morning everyday to ensure the best cuts. And it does show upon tasting it. Whats also fascinating is that Ive tried some fishes that Ive never had before, such as smelt, alfonsino (a form of snapper) and pomfrep (butterfish). He gives you two pieces at a time, but different fishes, to not only taste the difference between the same family of fish, but also see how the fishes complement each other.In all, it was a very good experience. The food is pretty pricey here, and the portions standard, but the quality is what you come here for.
Best sushi we ever had! After eating here I lost any desire for sushi rolls
The most wonderful sushi experience in the valley. Just sit down, relax and get served whatever the chef prepares. When youre satisfied, let Masa know you have finished.
I was so excited to try this Michelin star Restaurant. Unfortunately, I will not be back. I don’t understand how this place has so many good reviews. Every piece of sushi I ate was fishy! There was no originality to anything. I’ve been to shin sushi, sushi bar, katsuya, sugar fish, sushi gen, Q, Asanebo, etc..
Probably the best authentic Japanese sushi. Selection of fresh fish larger than in actual Japan!
Outstanding sushi outstanding quality outstanding sushi chef/owner. He makes excellent recommendations. I love this place I want to go back soon.
Best sushi Ive ever had. Better than Nobu, Sugarfish, Katsuya, Kushiyu, and many more that Ive tried.
Always the same best sushi everytime i come
Best traditional sushi in Los Angeles, there’s just no other way to put it. Masa is a master at his craft!!!!
Weve been regular customers for over a year and this is our favorite omakase spot.
Amazing quality fish and rice. Friendly service. Well worth the cost!
Amazing! Exquisite! The most fresh sushi. We will definitely be returning.
Chef experience. Great fish.
Intimate and warm atmosphere paired with exceptional fish. Omakase at its finest.
Halibut just tasted like propane from the torch used to char it.
Not only the best sushi in the valley maybe the best sushi in LA.
A great option for traditional nigiri sushi. Omakase only at the bar.
Another great find. Great well informed service, such an omakase treat and as fresh as it gets.
This little gem is out of this world. Best sushi ... it’s the real deal.
Food is great. But i need to remember their open hours.
One of best real japanese chefs choice omakase
The best sushi in LA period!
Perfection. Real wasabi. Omakasi menu.
Best sushi in the whole world
Amazing.
AMAZING EXPERIENCE!
So exquisite
Total reviews rating 4.8
44 Reviews for Sushi Yotsuya 2024:
Review №1
2020-10-16 02:58:49Authentic flavors of Japan. We were very impressed with everything. I am particular about the quality of sushi, especially the rice. Masa-sans sushi was exceptional. The server Demi brought the respect and sweetness you would get in Japan. The quality for the price is reasonable. This is on my favorites list now.
Review №2
2023-06-20 00:54:59I knew we were in for some amazing sushi when I was told by the hostess that they didnt serve California Rolls because this was a true Japanese restaurant. The sushi (mostly nigiri and Masa-san made an exception for us in preparing a maki:) was amazing and the ambiance is laid back yet traditional without the garish/pretentious frou-frou. We regret not doing the omakase but theres definitely going to be a next time.
Review №3
2018-09-06 22:57:08Sushi Yotsuya (yoh tsoo yah) has a very traditional Edomaè (eh doh mah eh) style which means that there will be no clown rolls which combine fish whose flavours or textures clash & then are doused with unctuous mayonnaise, tons of Sriracha or cloyingly sweet eel sauce. If this kind of LA County fair-like food pleases your palate, save your money & dont go to Yotsuya.1) Hotaru Ika were small squid about 3 inches long, probably steamed w/ a Sumiso (soo mee soh) Sauce which is a combination of Miso paste, sugar, Japanese rice vinegar & lends earthy, fermented sweet Umami along w/ gastrique to enliven the subtle squid flavor.2) Red Abalone was served raw sliced in its own shell. The al dente textured meat was trimmed w/ black edging & had a natural slipperiness & touch of sweet ocean minerality. Also flame seared soft, bitter liver & parts of the abalone.3) Shigoku Oysters in Ponzu (pohn zoo) Sauce. Raw oysters tasted of ocean brine & the supple meat had a velvety thick texture that was enlivened by the citrus juice in the Ponzu sauce.4) Ankimo was revelatory. I was used to eating the ready-made Ankimo that is sausage shaped & wrapped in clear cellophane plastic. Many times this kind of Ankimo torchon was dense, heavy, & smelled old & fishy.Ankimo served here is the liver itself in its natural shape. Texture reminded me of grilled foie gras de canard w/ a similar light liver taste. Color of the Ankimo & foie gras were also similar w/ light beige brushed a meaty rosy pink.Sweet Sumiso accompanied the Ankimo just as a glass of sweet Haute Sauterne would accompany foie gras.Sushi:5) Maguro was aged which gave it a buttery, meaty texture. Flavour is similar to aged beef where you can taste a bit of iron from the blood.6) Toro is aged for a gamier edge. The fattiness melted in the mouth, but a more primal taste of meat lingered on the tongue.7) Sawara/needlefish has the most translucent beautiful flesh w/ bright fine silver scales. Chef Masa placed a sheet of bright spring green Shiso/Japanese basil under the translucent Sawara to create a truly elegant looking Sushi which is translucent w/ glowing green underneath & a shining silver streak on top. Sawara is very delicate in taste. Use of Sho-yu/soy sauce would be a sacrilege.8) Kurodai/sea bream is white, slightly chewy w/ clean, light sea flavour.9) Akadai/red sea bream had sweet meaty sea kissed Umami w/ Iki/ liveliness, vivacity.10) Kamasu/barracuda is white, dense, meaty. Slightly sweet & dressed w/ lemon zest & finely julienned dried red chile.11) Aoyagi/surf clam is wonderful w/ fleshy soft yet al dente texture & sweet briny flavour that lingers.12) Hirame/halibut was a neutral flavoured fish that for me was more about soft, velvety texture.13) Tai/red snapper was soft pliable meat & sweet sea brine came together for the ideal Umami.14) Ika/squid was pristinely white, slightly rubbery, but firm. Yuzu Kosho-/Japanese lime zest & green chile paste dressed the mild Ika w/ piquant citrus gastrique.15) Saba/chub mackerel was marinated in Japanese rice vinegar to firm up the meat & to take the edge off of its soft textured, oily, meaty fishiness.16) Uni/sea urchin had a belt of Nori/black seaweed paper around the circumference of the Sushi rice to hold in the layers of Uni, the eggs of the sea urchin. Texture is like Italian panna cotta w/ a briny, foie gras Umami.17) Ikura/salmon eggs seemed to be marinated in Sho-yu Dashi/broth in the exact same Sushi form as the Uni. Eggs would burst to release an oily, fishy Umami.1-17a) Ryo- Sake (sah keh) in a pretty aquamarine bottle shaped in a free form wedge. Smooth neutral, mildly sweet flavour that had enough astringency to clear the palate without leaving an aftertaste.Chef Masa knows his fish. He leans toward more mature, full meaty aged flavour in his darker fleshed fish which may not agree w/ people who always insist on fish being fresh when aging improves the taste of many fish.
Review №4
2019-09-14 17:47:44Super high quality omakase sushi experience. One of my favorite spots: Masa always offers a great selection and the quality is excellent.
Review №5
2023-03-25 00:49:14Our go-to place for sushi omakase. The sushi are always so good and the vibe is warm, welcoming almost like family. Every person in there feels like an old friend.
Review №6
2022-04-23 04:14:08My first time and as always my honest opinion.Over priced $$$$ The quality is good.I didn’t like when they present the bill and it was not disclosed. They did a big total. you do not know how much is each item that you order.I thought that $164 for 2 people was over pricedThe place isn’t nice, everything look like never change since they open and never even be dust or clean.They have a poor plant in the entrance that doesn’t have even a leaf, so gone.The ceiling is falling, everything is updated and old.They make a great emphasis that they are traditional sushi place. But the lack of harmony or Japandi is notice.
Review №7
2021-10-14 17:32:04EXQUISITE TAKE OUT FROM SUSHI YOTSUYA. INDUGE YOUR SENSES IN SYBARITIC ECSTACY during the Wuhan PandemIc ban on outdoor restaurant dining and just wanting to eat it in the comfort of your own abode.
Review №8
2017-08-04 04:16:45Masa-San makes the best sushi in LA. I have yet to find another restaurant that comes close to the quality of fish he serves.The meal is traditional omakase-style sushi, a.k.a. chefs choice of the most flavorful & delicate fish on the market. This means no spicy tuna, no California roll & no other fake American constructs, just the pure expression of traditional Japanese sushi. If you want a trip to Japan without having to travel, let this place take you there.
Review №9
2017-06-24 03:58:08One of the best sushi places in LA. Dont come here looking for a California Roll. This is a genuine Japanese sushi place. The chef Masa is extremely friendly and knowledgeable. Come, sit at the bar and enjoy an amazing flow of fish.
Review №10
2016-10-01 16:44:34The best sushi I have ever had! And I have tried a lot of high end expensive sushi places. No fancy or trendy place that trap you for a lot of money. This place is all about sushi. The real traditional sushi place where the quality of the fish is the most noticeable priority. The sushi bar serving is strictly the Chefs choice. You wont get spicy this and that and or fancy rolls but you will be served the absolute freshest, the finest and the highest quality fish. As you enter it gives a feeling of old vintage sushi Resturant. The green tea, the sake the best! And the price very reasonable. A true sushi resturant that will get me going back over and over again.