Vous pensez qu'il y a une erreur sur ce lieu ?
Signaler une erreur
Vos retours sont importants pour nous. Si vous avez remarqué une erreur concernant ce lieu, merci de nous en informer pour que nous puissions la corriger.
Propriétaire de ce lieu ?
Nous récupérons automatiquement les informations disponibles sur votre lieu. Si jamais celles-ci ne sont pas correctes, connectez-vous gratuitement sur notre tableau de bord pour les modifier et bonus, accédez à vos statistiques détaillées.
Modifier les informations de votre lieu
Ce qu'en disent les utilisateurs
Approuvé par 1 partenaires officiels
Autres lieux à voir autour
Zebulon
2478 Fletcher Dr, Los Angeles, CA 90039, USA
Ajouté par206 utilisateurs
TENANTS OF THE TREES
2808 Hyperion Ave, Los Angeles, CA 90027, États-Unis
Ajouté par264 utilisateurs
Salazar Mexican Food
2490 Fletcher Dr, Los Angeles, CA 90039, États-Unis
Ajouté par384 utilisateurs
The Friend
2611 Hyperion Ave, Los Angeles, CA 90027, États-Unis
Ajouté par174 utilisateurs
Dune
3143 Glendale Blvd, Los Angeles, CA 90039, États-Unis
Ajouté par211 utilisateurs
Proof Bakery
3156 Glendale Blvd, Los Angeles, CA 90039, United States
Ajouté par177 utilisateurs
Crossroads Trading Co.
2656 Griffith Park Blvd, Los Angeles, CA 90039, États-Unis
Ajouté par36 utilisateurs
By Chloe
2520 Glendale Boulevard, Los Angeles, CA 90026
Ajouté par119 utilisateurs
Magpies Softserve
2660 Griffith Park Blvd, Los Angeles, CA 90039, États-Unis
Ajouté par142 utilisateurs
"1 Michelin star 2024 #7 Best Restaurant by LA Time in 2023 Chef Morihiro Onodera As Chef Morihiro Onodera is one of the legends who helped establish LA's sushi culture, it comes as no surprise that his omakase is a standout. The little bites and dishes that precede the nigiri can often feel like a second thought at most counters, but that's far from the case here, where the omakase yields an impressive amount of food. His food is personal: the majority of the seatood comes from Toyosu; he uses Akitakomachi rice from his hometown of Iwate Prefecture; and all of the food is served on his handmade pottery. This meal is also original, fusing the style of cha-kaiseki with traditional omakase. Diners are treated to a parade of flavors ending with the richest, though tuna is clearly the star. Finish with matcha green tea and homemade sweets."
@nchavotier
"Luxury sushi, chef polishes rice, rice mill in dining room "
@tomsupero
"One star expensive closed mon& tues"
@dralandel
"Atwater Village Japanese $$$$ Reservation Most of the top-flight sushi bars in Los Angeles follow a school of omakase involving ornate small dishes that precede the parade of nigiri. It might be a few plates or a half dozen; they will display various culinary techniques (steaming, grilling, frying) and might include a zensai course of seasonal vegetables and seafood distilled into single exquisite bites. Morihiro Onodera, who has been making sushi in Los Angeles off and on for nearly 40 years, helped define this style. At his 2-year-old restaurant in Atwater Village, the first dish is usually homemade tofu: a square of near-custard made with particularly sweet soy milk from Kyoto, crowned with freshly grated wasabi and set in a pool of soy sauce. It arrives in a beautiful ceramic bowl, in a shade of robin’s egg with a speckled brown glaze, that Onodera fashioned himself. Onodera has a special place in L.A. His splicing of traditions and innovations, his quest for the perfect sushi rice and his talents as a ceramist have made him a legend. Some sushi bars radiate serenity, or gravity. His tiny place exudes a chaotic sort of warmth. Seiichi Daimo, a certified sake sommelier, pours the most compelling pairings of any sushi bar in L.A. When I joked with Onodera once that he serves so many opening omakase courses that maybe some customers could leave satisfied without any nigiri, he bellowed back, “No way. This is a sushi restaurant!” You will leave very full and deeply aware that this is what fine dining in Los Angeles is all about"
@ashigu