CHEFNIKI NAKAYAMABorn and raised in Los Angeles, California, chef Niki Nakayama began her career at the renowned Takao restaurant in Brentwood. Committed to exploring new techniques, Niki embarked on a three-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Shirakawa-Ya Ryokan, (Japanese inn owned by relatives) Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Upon her return to Los Angeles, Niki opened her first restaurant - Azami Sushi Cafe, which quickly became known for Niki's popular omakase menu. Azami was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2006. Inaka, Niki's ambitious second venture, functioned as a gourmet Japanese take-out by day and an intimate eight-course chef's table by night.

Focusing on tasting menus allowed Niki to do what she enjoys - and thrives in - most: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. n/naka has been ten years in the making and is the expansion of Niki's previous endeavors, applying the artistic and technical notions of kaiseki to create an ever-evolving seasonal narrative within each meal.You’re missing outThe Zagat app helps you find the best places, faster.The Best Sushi Restaurants in Los Angeles, Fall 2013 As a major world city, Los Angeles has a number of culinary specialties, with none more impressive than its dedication and obsession with sushi, the Japanese specialty that first found its way into America in the 1960s. One of those original restaurants still operates in Little Tokyo, and since then there's been an a incredible proliferation of sushi and kaiseki places that range from approachable and everyday, to other-worldly and once-in-a-lifetime. With the confluence of excellent seafood available fresh from large wholesale markets and dedicated chefs who've trained in Japan or from local sushi masters, it's no surprise that sushi is so popular in this city.

There are classic omakase experiences, experimental takes on sushi with non-traditional ingredients, and beautiful kaiseki menus that highlight pristine fish and seasonal produce. Updated and refreshed once again, here compiled is a guide to LA's best sushi restaurants. 3/12: Added: Shima, Yamakase, Ootoro, Sushi Go 55, Shunji, Nishimura, Kimagure, Noshi Sushi, Komasa. Dropped: Asanebo11/12: Added: Nozawa Bar, Sushi Zo Downtown, Sushi Ike, Jinpachi, Hamasaku. Dropped: Go's Mart, Nozomi, Shibucho, Otoro, Noshi Sushi The temple of this city's greatest sushi and kaiseki restaurant, Urasawa stands alone. The master trained under Masa Tamayaka in this space, formerly Ginza Sushi-ko, though Urasawa has perhaps taken it to higher heights with an otherworldly experience, with no expense spared. Reservations required, no photography allowed, but an incredible level of satisfaction is to be expected. This super-secretive sushi bar in Palms is serving up some of the most exciting sushi and kaiseki in the city at the moment.

The fish is pristine and the service impeccable. The courses offer an innovative take on high-end Japanese cuisine, not just an endless parade of sushi. Invitation to the restaurant is required, and is available via application on the website.youda sushi free online An understated, elegant dining room that formerly housed a spa, N/Naka presents a kaiseki and sushi meal that would impress anyone from out of town. gry sushi cat 5Chef Niki Nakayama trained under Takao Izumida and Morihiro Onodera (Mori Sushi), composing stunning plates that are both creative and flavorful. sushi delivery london e3The wine selection and pairings might be the best in town for a sushi restaurant. sumo sushi menu los altos

Sushi Zo might be simple, spartan, and minimal in decor, but the pristine fish served as sashimi and nigiri is anything but. The prices can ratchet up with rare and unique cuts of fish that can't be found anywhere else. Probably the best sushi-only experience to be found in Los Angeles - in a strip mall no less.gry sushi cat 1 Most diners opt for the epic kaiseki meals here, where the appetizer plate alone features uni, snow crab wonton, cucumber with bottarga, and halibut carpaccio. sushi garden menu puebloNext is a parade of fresh fish including kanpachi, spanish mackerel, toro, and wild scallop, served with freshly grated wasabi, presented beautifully, if slowly.where to buy sushi grade fish virginia beach

An omakase meal at Echigo will be modestly priced, but comprises up to 15 different courses of fish and shellfish. Some of the stars include fresh oysters, monkfish liver, and butterfish. One of the best bang-for-the-buck omakase meals available on the Westside. This Sawtelle nook of a sushi bar presents some innovative dishes alongside the omakase sushi, though the nigiri is excellent by any standards. The quality is consistently high, making it an ideal stop for Westside sushi hunters and those looking to find a "regular" spot. Though chef Mori is no longer preparing sushi here, the quality still remains at this ultra high-end sushi omakase restaurant, with an extreme dedication to quality in every ingredient, including housemade soy sauce and tofu. The portions can be a little small and the prices are consistently high. The simple strip mall sushi joint in L.A. is probably best exemplified at Hiko, where one master chef prepares all of the omakase meals before your eyes.

The rice is warm, and the sushi is achingly fresh, though selections are a bit more straightforward than other high-end places. To get beyond the set menu with special items, just politely ask the chef for what's available. Hailed by local food critic Jonathan Gold as a most "unusual" sushi bar, Shunji takes a vegetable-centric approach to sushi in a former barbecue and chili joint in West L.A. The former founder of the Valley's Asanebo, Shunji wields incredible fish and produce in a way that's only possible in L.A. This pricey West Hollywood sushi spot stands against the roll-tempura-centric places in the area. The blue crab hand roll, unagi, toro, and uni are excellent. A purist sushi restaurant in a most unlikely location. The original Sushi Nazi, Nozawa, has created a mini-empire of top-notch sushi restaurants that strip away some of the common elements of a sushi experience and encapsulate them in a simple multi-course meal, depending on how much you "trust" Nozawa.

The rice is seasoned perfectly and the fish, hand-selected by Nozawa, might be as good could be at this price point. With locations in Brentwood, Studio City, Downtown, and Marina Del Rey, with Beverly Hills coming soon, it's L.A.'s patented sushi concept, with remarkable consistency and quality. Perhaps the sushi bar with the best overall design in L.A., this Abbot Kinney restaurant does its best to cater to the "locals" by offering brown rice with its sushi. In addition to the sushi, there are specials like live clam in ponzu, lobster ceviche, and steamed black cod to complement the menu. High prices go along with the style and quality of the food. This Brentwood omakase restaurant highlights a rundown of the best of the ocean's offerings, with all the classics choices such as Yellowtail, Red Snapper, and Uni served alongside the likes of Spot Prawn sashimi and Baby Red Snapper. This classic Little Tokyo restaurant has the appropriate look and feel of a Japanese sushi joint.

The value is high, with serious chefs putting out fresh sushi of great variety. The spicy tuna roll is a must-order item. An iconic L.A. sushi restaurant, this small spot in Little Tokyo is constantly filled to the brim, with a unbelievable lunch sashimi special packing the crowds in. However, ordering directly from the menu or at the bar yields an even better experience, with an expansive selection of nigiri sushi and sashimi that's sure to satisfy. This Pasadena standout makes very high-quality sushi in a pleasant environment just next to the Metro train tracks. The omakase here yields bluefin toro, uni, gizzard shad, and yellowtail. Chef Ike-san carefully crafts nigiri and other dishes right before diners, leading to a better than expected experience in this part of town. One of the original sushi bars in America, this popular Little Tokyo destination still makes very good sashimi and sushi. The yellowtail, salmon, live shrimp, and toro are especially well done here. Waits can add up during weekends, so plan accordingly.

The waits can be crushing at this popular Little Tokyo sushi spot, but it might very well be worth the excellent spicy tuna rolls, salmon skin rolls, and fresh nigiri sushi served in small confines. The esprit of Nozawa lives on at this smaller, more intimate sushi bar behind the Sugarfish in Beverly Hills, where a fixed omakase gets served with extreme precision. While the creativity might not be there compared to some of the other high-end spots, the quality of the fish is top notch. This popular West LA spot gets a second location in the heart of Downtown's Historic Core, where sushi chef Keizo Seki brings his ultra-fresh sushi in an omakase-style counter. This no-frills spot in Hollywood eschews some of the more off-the-wall rolls and such in this area and stay true to simple nigiri, basic rolls, and sashimi. Friendly service, and a rotating selection of seasonal fish. This high-end spot in West Hollywood has fantastic quality in their omakase, but also has some more "affordable" chirashi bowls that make this an ideal place to stop by during lunch.