Rechercher un restaurant du Guide MICHELIN

Chef Susumu Ii is no stranger to the SoCal dining scene and his sushiya flaunts an equally fluent repertoire. The space is chic and well designed; and the kaiseki-style menu, complete with Japanese-imported fish and local ingredients, is a tribute to the seasons.
These plates are meticulously prepared and enjoyably nuanced. The Bizen option may commence with the likes of tofu topped with Bafun uni and yuba, followed by a procession of cold summer bites, sashimi, and silky ankimo with nukazuke pickles. Peak-season belt fish may then be presented with yamaimo and a dashi-simmered tomato. Nigiri, like wild flounder, hagashi toro, and baby sea bream, are crafted with care; and desserts, like rum raisin ice cream, are a wonderful way to seal the second chapter.