Zoek een restaurant uit de MICHELIN Gids

It's tucked in the basement of an office building in Downtown LA and isn't easy to find (they even send a video with directions) but this sleek, edomae-style omakase with a sprinkling of seats at the counter is worthy of a visit. Fish is sourced from Japan, with bluefin tuna hailing from Mexico and Spain, and the cocktail pairing is a nice complement. Nigiri is left to shine with a stroke of nikiri and simple toppings of yuzu kosho or ginger, but items like the shredded sous vide scallop roll prove that they're willing to be playful, too. Shrimp cake with panko-battered, deep-fried lotus root is spot on, while minced spearhead squid topped with Hokkaido bafun uni tucked in nori hits all the right notes. Soy sauce cheesecake is a smooth and rich ending.