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 3 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
798followers
101places
"#43 To sit at the counter at Q, a small, sedate omakase restaurant in downtown L.A., is to receive an education in edomae sushi, a mode of sushi-making that involves lightly treating the fish with some type of cooking or curing element. Chef Hiroyuki Naruke is a master of the genre. At dinner, he guides you through 20 or so pristine bites, the fish manipulated just far enough to amplify its essential tones and flavor. There might be clean-tasting, delicate fluke, marinated with kombu and sliced so thin it’s nearly translucent; oysters punched up with a bright, extra-tart ponzu sauce; or silvery mackerel, treated with red vinegar to amplify its rich, pronounced flavor. The pageant of meticulously treated fish usually ends with Naruke’s tamago, not the sweet egg cubes of workaday sushi joints but a compact bite packed with chopped shrimp. The flavors at Q are thrilling in their precision, and memorable most of all for their fleeting, ephemeral quality. Beer, wine and sake. Valet parking after 6:30 p.m. Credit cards accepted."
In the Loup - a foodie's world map
@victoire_loup
23862followers
3120places
Sean Glass
@sdotglass
3426followers
3288places
Autres lieux à voir autour
Bottega Louie
700 S Grand Ave, Los Angeles, CA 90017, États-Unis
Ajouté par649 utilisateurs
Little Sister Downtown
523 W 7th St, Los Angeles, CA 90017, États-Unis
Ajouté par206 utilisateurs
SUGARFISH by sushi nozawa
600 W 7th St #150, Los Angeles, CA 90017, États-Unis
Ajouté par321 utilisateurs
The Original Pantry Cafe
877 S Figueroa St, Los Angeles, CA 90017, États-Unis
Ajouté par287 utilisateurs
Q
521 W 7th St, Los Angeles, CA 90017, États-Unis
Ajouté par50 utilisateurs
The Rooftop
813 S Flower St, Located in Wayfarer Downtown LA, Los Angeles CA 90017
Ajouté par204 utilisateurs
Spire 73
900 Wilshire Blvd Fl 73, Los Angeles, CA 90017, États-Unis
Ajouté par204 utilisateurs
Backyard Bowls
801 S Hope St, Los Angeles, CA 90017, États-Unis
Ajouté par197 utilisateurs
Faith & Flower
705 W 9th St, Los Angeles, CA 90015, États-Unis
Ajouté par179 utilisateurs
"1 Michelin star 2024 #43 Best Restaurant by LA Time in 2023 Authenticity and tradition are paramount in this extraordinary little sushiya. From the moment you walk in to the rapid succession of courses that follow, everything in this dining room seems steeped in a sense of calm. Meals typically begin with Chef Hiroyuki Naruke, who gracefully prepares every item and thoughtfully serves each diner. Edomae sushi arrives as an omakase of sublime fish, while other courses may commence with downright flawless sashimi and nigiri. Case in point-amberjack sashimi with onions and soy, where each morsel is sliced, seasoned and set before your eye. This may be tailed by such delicious nigiri as Hokkaido scallops, kohada and fatty tuna.The pleasure of dining here extends right to the simple, spongy and fluffy block of tamago."
@nchavotier
"#43 To sit at the counter at Q, a small, sedate omakase restaurant in downtown L.A., is to receive an education in edomae sushi, a mode of sushi-making that involves lightly treating the fish with some type of cooking or curing element. Chef Hiroyuki Naruke is a master of the genre. At dinner, he guides you through 20 or so pristine bites, the fish manipulated just far enough to amplify its essential tones and flavor. There might be clean-tasting, delicate fluke, marinated with kombu and sliced so thin it’s nearly translucent; oysters punched up with a bright, extra-tart ponzu sauce; or silvery mackerel, treated with red vinegar to amplify its rich, pronounced flavor. The pageant of meticulously treated fish usually ends with Naruke’s tamago, not the sweet egg cubes of workaday sushi joints but a compact bite packed with chopped shrimp. The flavors at Q are thrilling in their precision, and memorable most of all for their fleeting, ephemeral quality. Beer, wine and sake. Valet parking after 6:30 p.m. Credit cards accepted."
@
"Add this place to your own map if you want to try it or if your already love it ! 😉"
@
"An omakase dinner at chef Hiroyuki Naruke’s den of Edo-style sushi costs a pretty penny, but the outstanding quality makes the splurge completely worth it. Come in for a special occasion, or better yet, stop in for a more affordable set lunch. Authenticity and tradition are paramount in this little sushiya. From the moment you walk in, to the rapid succession of courses that follow, everything in this dining room seems steeped in a sense of calm. Chef Hiroyuki Naruke prepares every item and thoughtfully serves each diner. Edomae-style sushi arrives as an omakase of fish, while other courses may commence with sashimi and nigiri. Case in point—amberjack sashimi with onions and soy, where each morsel is sliced, seasoned and set before your eye. This may be tailed by nigiri such as Hokkaido scallops, kohada, and fatty tuna. The pleasure of dining here extends right to end with the simple, spongy, and fluffy block of tamago."
@