“Then we had toro of all different "fattiness" through out the night, prepared differently, from seared fatty toro, to lean toro.” “What a special place, from the amazing, attentive service to Chef Hiro, who planned a meal of pure perfection.” “A high-end "surf -and-turf," it's a very savory bite combining the richness of the beef with the brininess of the caviar.” Show more review highlights "I've been ordering take out from this place for quite some time. I could have swore their servings were larger but it's still a good amount. Previous owners would deliver for me even under $15 since I would…" "Great food, but sketchy employees. One day they charge me for spicy mayo and tell me it has been their policy, the second day they won't charge me a thing. Other than that love the food and glad they moved." You Might Also Consider "Had a great experience here last night. My dad and I had the whole bar to ourselves and ended up chatting with the chef and server for an extra 40 min.

We had the Yasaka set menu and added in wagyu,…" "I know 5 stars usually means the reviewer works there or I got really drunk and overrated the place but that is not the case. As a matter of fact, the first time I went to Robata I thought, this place is…" Have a favorite sushi spot? Nominate it for our Best of L.A. 2015 Readers' Choice Award. magic sushi games free onlineJiro might dream of sushi, but we Angelenos seem to spend our waking hours obsessing over it. buy sushi rice indiaFrom the too-numerous-to-count sushi bars dotting the San Fernando Valley to the strip-mall gems embedded in the South Bay, sushi is ingrained in the Southland’s DNA. sushi takeout midtown west

Beyond the world of crispy rice and dynamite rolls, however, there exists an upper-echelon of sushi in Los Angeles that competes with the best in the world — outside of Japan, of course. The term omakase has slowly worked its way into our common vernacular over the past few years, and the idea of asking whether your uni hails from Hokkaido or Santa Barbara no longer seems obnoxious. sushi to go bloorThere has never been a better time to turn over your tastebuds (and your wallet) to the whims of a skilled itamea. where to buy sushi usbAs you already might have guessed, eating L.A.'s best sushi is a pricey endeavor, but for those looking for the most exciting sushi available without a passport, here are 10 of our top contenders.10. sushi online order hong kong

Kiyokawa Omakase meals at Kiyokawa often involve a gorgeous six-section plate, roughly the size of the cafeteria tray, filled with intricate appetizers: steamed lobster on a square of fried wonton, uni soaked in white miso or maybe a foie gras torchon studded with grains of truffle salt. Even though his undecorated storefront might not suggest it, Chef Satoshi Kiyokawa is something of a one-man orchestra. bamboo sushi online applicationHe hangs over his plates with intense focus and arranges them with the kind of intricacy and creativity you'd see in the kitchen of Thomas Keller or Grant Achatz— all taking place no more than a few feet away from your chair. He might serve a rudimentary matzo ball of sorts, made from bits of scallop and tofu, swimming in bottarga broth, or maybe a simple vegetable soup scented with braised daikon and taro. Both reflect the ethos of Kiyokawa perfectly: layers of flavor and texture woven together to produce a single, symphonic result.

265 S. Robertson Blvd., Beverly Hills; Nozawa Bar Before Kazunori Nozawa became the patriarch of the Sugarfish empire and of the fast-casual handroll spot Kazunori, he was a badass chef in the late '80s holding court at his small sushi bar in Studio City, a place where ordering a California roll or asking for spicy mayo could get you tossed to the curb. He was the original “Sushi Nazi,” and his uncompromising style defined how Angelenos experienced proper sushi for years. Nozawa officially retired in 2012, but the best place to experience his legacy is inside a 10-seat, cedar-lined dining room in the back of Beverly Hills’ swank Sugarfish location. It’s here you’ll find Nozawa Bar, where head chef and Nozawa acolyte Osamu Fujita serves a 20-course barrage of omakase dishes, which might include halibut fin sashimi or seared Japanese squid. The hallmark of Nozawa Bar is its lush simplicity — the dinner will cost you $150 per person and will feature seafood that Fujita hand-picked at that morning’s fish market.

Of course, the famous house rules are still in place: reservations require a non-refundable deposit, cancellations must be made 72 hours in advance and latecomers are not tolerated. That’s just the Nozawa way. 212 N. Canon Dr., Beverly Hills; 8. Go's MartYou've probably heard the "hole-in-the-wall with amazing food" refrain applied liberally in this city, but few, if any, can claim to match up with the sheer absurdity that is Go's Mart in Canoga Park. In a converted Japanese grocery store (check out the VHS rental selection), a small bar is stocked with a dizzying array of Japanese seafood delivered via weekly air shipments from the famed Tsukiji fish market. Reserve a seat and explain to Go your desire to enjoy the best he has to offer, and you'll be introduced to a decadent world filled with gold flake-dusted chu-toro, uni-stuffed king crab and caviar-sprinkled Kumamoto oysters. If you can convince your skeptical friends that a meal of this caliber can be found in the upper reaches of the Valley, they may even brave the drive with you.

22330 Sherman Way, Canoga Park; Sushi Zo Even its most devoted regulars will agree: Sushi Zo is far from the most hospitable environment. Your greeting by the hostess will be followed by an unapologetic warning that this is omakase only. Photos are strictly verboten at the sushi bar, and heaven help you if owner Keizo Seki spots you pull out your iPhone for a mid-meal tweet. But in spite of all these rules — or more likely because of them — Sushi Zo, which now has two sleek locations, in Cheviot Hills and downtown, excels at its craft. The strict menu of minimalist nigiri is designed to highlight the extreme freshness and quality of the star ingredient. There are buttery coins of raw Hokkaido scallop, sweet shrimp the color of pink pearls and types of fish you didn't even know existed until they leapt from the edge of Seki's exacting blade. You will be bluntly instructed on how to best enjoy all of them — we recommend you listen. 9824 National Blvd., Cheviot Hills; (310) 842-3977 and 334 S. Main St., Ste. 1106, downtown;