Sushi Iki is an absolute powerhouse. Sitting at the counter with Chef Ryota Okumura feels less like dinner and more like watching a culinary masterclass unfold. His energy, hospitality, precision, and showmanship keep the entire counter engaged from the first course to the last. As a Saint Seiya fan, I couldn't resist turning the evening into an "IKI × IKKI" dinner with the Phoenix Ikki figure. Chef Ryota immediately embraced the idea, striking matching anime poses with the figures at the counter. It was one of those spontaneous moments that made the experience uniquely personal. As we talked, Chef Ryota shared that his own culinary career has mirrored Phoenix Ikki, a path of intense ups and downs, of symbolic dying and resurrecting. Now, with this new business venture, he is truly rising from the ashes, channeling that fierce, fiery passion directly into his craft. The Saint Seiya theme even found its way onto the plate. One sashimi course was presented on a glossy black ceramic platter that looked like a galaxy. The star speckled glaze, dramatic negative space, and reflection of the overhead spotlight created the illusion of a moon suspended over deep space. Placing Phoenix Ikki beside the plate felt like he was standing watch over the cosmos. Chef Ryota's passion extends far beyond traditional omakase. He sources extraordinary ingredients, including premium OGAWA COMPANY 888 bafun uni, known as the "Al Capone Uni" served in its iconic collectible box illustrated by legendary manga artist Akira Miyashita, creator of "Sakigake!! Otokojuku". As both a foodie and a manga fan, that was an incredibly cool surprise. I brought some absolute best bottles of sake for this dinner. When I make the reservation I already feel Sushi Iki will be a truly exceptional sushi bar, and Chef Ryota's cuisine tonight proves me right and is absolutely worthy of sake of this caliber. We began with the trio of ultra-rare Hidakami Hyotan (Gourd) bottles, come with luxury presentation boxes, I know I am drinking liquid history here, limited to less than 200 bottles, those sake are as rare as the DRC wine. For true connoisseurs, the name "Yasuke" (弥助) is a legendary kabuki term for sushi itself, signifying a sake masterfully engineered to pair perfectly with fish. True to its name, each pairing elevated the meal beautifully, seamlessly bridging the delicate cold courses with the richer hot dishes. Up next is the legendary Juyondai Daigokujo Morohaku Tatsunootoshigo (十四代 大極上諸白 龍の落とし子). It is extraordinarily smooth, delicate, and silky. Its signature balance of dynamic aroma and light bodied purity precisely cut through the richness of some dishes like the caviar toro nigiri, amplifying the ocean sweet flavor of the premium "Al Capone" Uni. Every course reflected Chef Ryota's remarkable attention to detail. The Amadai Matsukasa-yaki delivered a crisp scales while preserving the fish's delicate flesh. The tender Awabi was draped in an elegant Cantonese-style clear crab sauce that enhanced rather than masked its natural sweetness. Even the seared wagyu was finished with breathtaking precision. Watching Chef Ryota break down an entire block of tuna at the counter was a reminder that great Edomae sushi begins long before the first piece reaches the rice. From the dramatic blowtorch searing that perfectly echoed Phoenix Ikki's blazing attacks to the final lineup of legendary sake bottles, every detail came together to create one unforgettable evening. Sushi Iki delivers not only exceptional ingredients and flawless technique, but also an experience that becomes truly unforgettable when a passionate chef and passionate guests share the same enthusiasm. Absolute perfection. read more

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I rarely leave negative reviews because I understand how much work goes into running a restaurant. Chefs, servers, and everyone behind the scenes work hard, and I normally try to be understanding. Unfortunately, I felt I should share my experience from this visit. We had about seven pieces of sushi, and two had fish bones and two had scales. One of the fish also had a noticeably fishy taste, and overall I didn't find the fish particularly fresh or rich in flavor. The service was also not what I expected from an omakase experience. The meal lasted almost three hours, there were fairly long waits between some courses, and our water glasses were left empty for quite a while at times. I also noticed the server on their phone instead of checking on the table. When I mentioned the bones and scales, the server simply told me, "That's normal." I wasn't looking for anything in return I just expected the concern to be acknowledged. Instead, I didn't feel that our concerns were taken seriously. The chef, however, was apologetic and did try to make things better, which I genuinely appreciated. I know not every dining experience will be perfect, and I respect how hard restaurant staff work. But when you go out for omakase, you're paying not only for the food but also for the preparation, pacing, service, and overall experience. Unfortunately, this visit did not meet those expectations, and I left feeling that the experience and service could have been handled much better. read more

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It's great to see Chef Ryota Okumura back behind the sushi counter again. Chef Ryota took over the now retired chef Eddie store and became the new owner and kept it the same name. At the new Sushi Iki, it's omakase only no rolls or al carte. There's no walk in, reservations only. Sushi Iki only opens on weekends Fri- Sun 6pm-10pm. There's only one sitting at 6pm each of those days for only 6 people. Be prepared for a great 2-3 hours of enjoyment. Chef Ryota is a one man show with one waitress. Be patient. Chef Ryota, fish to rice ratio was spot on. The rice was well season and each nigiri was well prepared. Chef uses fresh fish and as well as dry aged fish. He get fresh fish shipment from Tokyo every Thursday, Here were some of the highlights from our omakase. Shirako- Only in season from Nov-March. This was a treat and one of the best i have had so far. It's creamy, custard like texture with a light sweet taste, perfect with a light ponzu. Fresh Live Kuruma Ebi- Another favorite of mine. They were amazing and sweet. Kohada- This was perfectly seasoned. Dry Aged Bluefin Maguro and Toro- Dry Aged fish are the way to go now. It brings out the flavor of the fish even more. Both pieces just melts in your mouth. Sayori- The texture was taste was fantastic. Steamed Awabi- Chef Ryota serve you one abalone each. It was nice and tender and still had that nice texture. Everything that was served was delicious. Our omakase with Chef was fantastic. What makes it better is that he's so down to earth and very friendly. Parking- They have a private lot in front with more parking at the parking structure in the back. Thank you again Chef for a great omakase meal. Can't wait for our next visit. read more

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Sushi Iki is one of my favorite places to treat myself when I want to celebrate something special. You must call Chef Eddie to secure a reservation, but he's always welcoming, engaging, and truly gives you the VIP treatment from the moment you walk in. The sushi is phenomenal. Every dish is meticulously crafted and Chef Eddie's attention to detail creates wonderful bites that you won't get anywhere else. I usually do omakase, but some of my favorite dishes have been the fresh snow crab, white fish topped with caviar, and scallops topped with foie gras and black truffle. The ambiance is intimate, perfect for enjoying the evening and savoring every bite. Prices are on the higher side, but for the quality, service, and the memorable experience, it's worth it IMO. Sushi Iki is a top-tier omakase experience with Chef Eddie, highly recommend!! read more

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Toyosu-direct Authentic+ Sushi in Tarzana. I've been following Chef Ryota Okumura since his days at Okumura, where I was a regular. That restaurant was already excellent, but Sushi Iki represents a different level -- he stripped everything down to his core craft: sushi @ omakase, nothing else. The result is a chef operating at the absolute peak of his abilities. The neta (fish). This is the single most important element of sushi, and it's where Sushi Iki separates. Chef Okumura's company imports directly from Toyosu Market in Tokyo -- the world's largest and most prestigious wholesale fish market, famous for its perfectly 締め'd (shime'd) seasonal product. These aren't fish that passed through three distributors before landing on a cutting board in LA. He's spent years building direct relationships with his Toyosu suppliers. No middleman. You will taste the difference immediately. Omakase means seasonal. If the fish isn't exceptional right now, it doesn't make the cut. That's the beauty of this format -- you're guaranteed the best of what's available, curated by a chef who personally selected every piece. Kibako storage. Look behind the counter. Instead of the standard refrigerated neta case, Chef Okumura stores his fish in kibako -- traditional wooden boxes. The wood naturally regulates humidity, lets the fish rest and breathe, and allows the flavors to deepen. Every top-tier Edomae shop in Tokyo uses kibako for a reason Shari and aomono. Pay close attention to the rice -- the balance of rice vinegar, kanmi (sweetness), and salt, the body-temperature serving, the looseness of the grain. Then watch how he handles kohada and saba. His shime technique on these silver-skinned fish is rooted in Edomae tradition, but he's made it his own -- the timing, the salt-to-acid ratio, the way the flesh firms up while staying silky. It's distinctly Chef Okumura's style, and I loved it. I've eaten at Michelin-starred sushi counters across Tokyo, Osaka, and Kyoto. I'm saying this with zero hyperbole: Sushi Iki is right up there. I thought it was flatly impossible to get this quality outside of Japan. At this price point, it's a steal. Most of the 1 star reviews were from the Iki under previous management. Chef Okumura just opened in Feb of 2026. For the others folks leaving 1-star reviews about "no menu" and "too expensive": Omakase literally means "I'll leave it up to you" -- you're entrusting the chef to serve you the best of what he has. There is no menu by design. That's the format. It's like walking into a tasting-menu restaurant and complaining there's no à la carte. And on price -- compare this to any reputable omakase in LA ($200-$400+), let alone Tokyo. For Toyosu-direct neta prepared with this level of technique, you're getting tremendous value. If you want a California roll and a menu with pictures, this isn't your spot -- and that's perfectly fine. But don't penalize a chef for doing exactly what he set out to do, and doing it at an elite level. read more

I came here about a month ago on a strong recommendation from a friend who swore I'd never had sushi like this before. Her exact words? "Better than seggs." So obviously, I had to see for myself. The place is pretty unassuming at first glance. We happened to arrive right as they were opening for the evening. It's reservation-only, and we went for the omakase -- or as I now like to call it, the "chef knows best" experience. What followed was wave after wave of little masterpieces. I'd heard that truly great sushi isn't fishy -- and now I get it. Everything was delicate, mild, and stunningly presented. Just... wow. And yes, the price might give you a moment. But trust me: treat yourself. Eat the good stuff at least once in your life. You'll remember it. read more

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Everything was good, tasty. The portions were too big though that I was only able to enjoy the omakase dinner halfway through and I had to tap out. Service was great. The chef was friendly and so was his wife. They are a great couple The place was clean and the ambiance was just perfection. read more

Super friendly couple! Enjoyed talking to them. Started off with the $100 omakase, but could eat a bit more so we changed to the $200. Very intimate vibes. Learned so much about the fish we were eating. You can tell he is very passionate about what he does. Food was amazing! read more

I consider myself a sushi snob. I have a few favorites, and I distinguish between the places to go for "rolls" and the places to go for "fish". I will still go to an all you can eat place when going with friends, or my kids, but I do not consider that real sushi. Rarely do I ever sit at the sushi bar, because I like to sit and talk with my dining companions. Being at the sushi bar is less comfortable and not conducive to quiet dinner conversations. I have to admit: the first time I went to Sushi Iki (means "elegant") I was blown out of the water. I now have been twice and this is my new definition of sushi. What I used to think was excellent "fish" now I realize is only "very good". Sushi Iki truly is THE BEST!!! Eating here was truly a life changing event. Sitting in front of Chef Eddie (don't worry: he is really from Japan) has forever changed my view on the sushi bar. Eddie is hilarious and warmly endearing and a true "host". He is knowledgeable and entertaining and has a smile that could light up the entire San Fernando Valley. Just look at that picture of him! Eddie is my new favorite Chef of any cuisine! Sushi Iki will have me coming back time and time again. This place is VERY expensive! If you do not love it you do not understand sushi. If you do not think Sushi Iki is worth every penny (and there are lots of pennies!), then you do not understand value. I dare say this is the "Rolls Royce" of Sushi! Or maybe the "Bugatti"!?!? Just go and be amazed like I have been. Maybe I will see you there? read more

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I'm not sure where to start. I'm a sushi snob no doubt. LA has great sushi at all price levels. At the high end, you have to be unique and have the best ingredients. Sushi Iki which only does omakase does it better than just about anybody in town. Eddie, the owner and chef, is 79 with the energy of a 19 year old and he knows his fish. Be prepared to try new things, sir back and watch Eddie work his magic. If you want more info on anything you're eating, he'll tell you. If you want to treat yourself to some of LA's top sushi, don't miss this Michelin rated, one man show! An LA treasure for sure! read more

This was absolutely the best sushi I have ever had. I wish it was in my budget for more frequent visits, but at $100-300 per person (not including drinks or tips) it will be reserved for special occasions. The service was excellent- it's very small, a 2-person operation- and their attention to care and detail is what you would expect from a Michelin star restaurant. read more

I almost don't want to review this place because I don't want to get too crowded. Crazy Eddie is the owner of this Omakase sushi restaurant. It is beyond phenomenal. It ruins any other sushi I ever ate. He goes down to the fish market several days a week to get the most fresh fish you've ever tasted. Several styles where you choose a different price point. He's extremely gregarious and very funny. The sushi is the best I've ever had and the portions are pretty substantial. Do not miss out on this hidden gem. read more

Sushi Iki - Crazy Eddie with a creature from the sea - Japanese Near Me - Tarzana, California

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Eating at Sushi Iki is an experience! Throughout the pandemic and all of its challenges, Chef Eddie has maintained the integrity and quality of Sushi Iki. Currently only serving Omakase ($100-250) and you won't be disappointed. Arguably the best omakase in the valley! The quality of fish + Eddie's thoughtful pairings = an unforgettable meal. The cuts are generous to say the least. Everything is made in house (including the yuzu sorbet which uses fruit from Eddie's yuzu tree). Chef Eddie is entertaining and personable. He makes every customer feel like family! read more

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What an amazing dining experience. Feels like you're eating with family and the whole meal feels customized, even though you never look at a menu. High end and high quality. read more

If you're looking rolls and weird sauces this isn't for you. If you want to go for an experience that will blow your mind, Sushi Iki is the spot. Chef Eddie is a master and this will be the best authentic sushi you will eat in LA PERIOD. This is an experience you will never forget. I've been going for 16 years, and every time I go the same thing happens, I think how could this be so much better than any other place I've been. How is the fish so much better? It's Chef Eddie and his passion for the art of sushi. I know passion gets thrown out there but this man has been doing this for over 6 decades!! He is a master, he hand picks his fish. He carves out his own Uni, he makes every meal. Magical doesn't do IKI justice. read more

There are no words to describe just how amazing this experience is! It's not food, it's not just sushi, it's an experience! Eddie and Nicki are entertaining and it's like dining with family. Between Eddie's personal stories that Hollywood should buy the rights to, the personal history of every fish he serves you (yes! He even goes and talks to the fishermen directly in Japan!), the presentation of each plate, and every single bite of the delicacies that melt in your mouth with an explosion of flavor and softness, it's one of those orgasmic experiences one can never do just one once! Thank you, Eddie and Nicki read more

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Excellent fish and very expensive. The place is very small and chef Eddie is a great host and he interacts with his clients. He serves omakase only and nigiri with huge pieces of fish. You get one nigiri piece per serving which is probably the size of 2-3 regular nigiri at another high end sushi restaurant. The fish is also very fresh. The best live uni and super toro every and very sizable portions. Word of warning, it's also very expensive. Note: I don't know what the 1 star reviews are all about that talk about not being able to take rolls home as this place does not serve rolls. Also does not use spicy mayo or sriracha sauce like another review mentioned. read more

I don't think he realized who I was when we walked in "looking homeless" they didn't even want to seat us telling us other sushi spots next door lol to be a top foodie in LA I highly do not recommend... you are paying $100 per person for basic fish , tuna, salmon, yellowtail lol 6 pieces and some sashimi was over $100 per person... the best piece was an average piece of toro not even o toro... must be nice to be praised by the media save yourself the embarrassment and go to GO's Mart where you will at least get top grade imported sushi and not the grocery store level that we received last night like look how big and basic the fish is in their "omakase" read more

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Incredible Omakase experience! Unbelievable quality and attention to all details. Small seating guarantees an intimate experience. read more

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Set inside a strip mall that is chockful of stores, crowded & busy in detail, Sushi Iki with narrow frontage is almost lost in the jumble of this clautrophobic mini mall. The interior is small yet serene w/ tables in front & a stylish sushi bar in back that reflects details from Nordic/Japanese design elements that date back to the 1980's. The "action" is at the bar which has only 10 seats where you have a ring side seat with Chef Eddie doing his culinary legerdemain. There is a lot of pride of showmanship & mastery of his craft. Chef Eddie is not afraid to let you know in a nice way. Two Japanese words come to mind describing the Omakase (oh mah kah seh) at Sushi Iki: Go-ka, luxurious, gorgeous, sumptuous; Yu-ga, exquisite, carefree. The highend ingredients & fish used are not for the parsimonious, frugal, & penurious at heart. To eat the kind of Sushi/Sashimi that is presented, one must be able to let go & go whole hog without hesitation nor thoughts of timidity. Chef Eddie gives you the "sky diving" version of his updated, totally & uniquely decadent style. Emperor Caligula, Nero, members of the Ottoman court would be eating at Sushi Iki if they were alive today. 1) I was started off with Hirame (halibut) Sashimi w/ a dollop of Osetra caviar that was rolled around a paté that includes Uni (sea urchin) & white truffles swimming in a light Ponzu (pone zoo) sauce. The most interesting flavour sensation was the paté which simulated the taste & texture of Ricotta cheese w/ a slight acidic humus/mushroominess & Ko-ji (Sake lees) fermented Umami undertones. Two dainty pieces for $49 so latch on the seatbelt cuz it's gonna be a wild ride. 2) Two pieces of Hon Maguro tuna Sushi were meaty, full of the taste of blood w/ faint hemato-minerality & a faint gaminess from a curing process like eating a well aged prime steak. Unsophisticated Sushi eaters should avoid this dish. 3) Engawa of Hirame Sushi is the chewy meat found around the base of the dorsal & ventral fins of flat fish. The flesh was seared to give it a cooked char & rougher texture than just raw. Artfully the Engawa is split down the middle to expose a fresh emerald green Shiso leaf underneath. The green & the brown/white of the Engawa complement each other visually. This an exercise in discerning subtle textures & meaty flavours as well as the richness of the natural fattiness in the Engawa. 4) Live Hotate Gai (scallops) Sushi is topped with Osetra Caviar resting on bright green Shiso leaves. The scallop is gigantic, velvety but densely packed w/ sea sweetness & whisper of ocean minerality. This can not be eaten in one bite. I ate 1/2 of the Hotate as Sashimi using the Ponzu sauce in the dish so the other 1/2 could be put in my mouth as Sushi. A small cooked side dish of Himo or internal organs with sweet pickled seaweed was eaten as the concluding act. 5) Visually the pièce de résistance of this Omakase was the live Uni presentation. The spikey, purplish/black half shell of the Uni was the vase garnished w/ snow white finely julienned Japanese Daikon creating a cushy bed for the Shiso & the 5 orange/darktan leaves of the gonads of the Uni. Who could dream that sex organs could taste so good? Well, maybe that is why there was a commercial from years back that said, "Eat out more often." Obviously the freshness was there, The Uni was plump, large, generous, & tasted of an elegant sea custard that melts in the mouth like Ambrosia of the Gods. Truly orgasmic in taste & appearance. This was a tour de force by Chef Eddie. 6) Back to reality with the Kuro Dai or black snapper Sushi slathered w/ Yuzu Kosho-. The texture is denser, slipperier, smoother, cleaner tasting than the red. Yuzu Kosho- citrus/chile paste enlivened the light flavours. 7) Mutsu Sushi is from a fish that lives down 1000m near the bottom of the seabed. It was seared to create a meatier texure & tasted like cod. 8) O-toro Sushi with Toro "bacon": The O-toro was ever so slightly seared, blessed w/ sea salt. Simple flavouring to emphasize the fatty richness. The skin near the belly is salted down like bacon & baked to a bacon-like finish. 9) Seeing a group order the Wagyu- (wah ghee yu) Sushi, I ordered just the 2 slices of Ko-be (koh beh) style ribeye from the Miyagi region. The beefy taste absent in many American beef was there, but the texture of this Ko-be was out of this world. Soft yet chewy, marbled with tasty beefy fat, melt in your mouth goodness. Next time I will order this Shio Yaki (salt roasted) instead of the sweetened Sho-yu (soy sauce) which may have hidden more of the nuanced flavours in the beef. All the above was perfectly paired with Harushika Cho-karakuchi Sake (sah keh) which was super dry w/ light hinoki wood, white florals, astringency to clear the palate, sweetness in the final attack. 10) A dessert of coconut granita dressed w/ fruit syrup put the final curtain to this Epicurean debauch. read more

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If you're looking for a top notch fish, This is the sushi spot for you! This place might not be the big typical sushi restaurant but the quality of the food makes up for it. Parking might be hard to find in front of the restaurant but there's extra parking in the back or you can street park. I came to sushi Iki several time and every time their fish are always consistent, but you have to be ready to pay the price. Omakase is the best way to experience all different kinds of exotic taste. Top favorites: uni scallop with foei gra ( the special sauce Eddie makes with it) with caviar Kobe beef (so juicy and tender) halibut with truffle butter top with caviar Toro sashimi Ikura- salmon roe egg If you're eating the right food then you won't be walking out here paying less than $150. Each time my pay bill would come out to $250 (alone) but it was so worth it! Eddie truly does an amazing job with his presentation and the quality of fish he gets daily. Great customer service! Eddie is the best sushi chef. I had the best experience each time, thanks Eddie I will be back soon read more

Absolutely fabulous! One of the best sushi experiences ever! Can't wait to go back.

Amazing quality, creativity, uniqueness, flavors, service, and all around experience. Expensive? You bet! But really a very special experience and, hey, what are you saving it for anyway!! Eddie is the best!! read more

Sushi Iki - Scallops with foie gras, truffles, and caviar. Unbelievable. Thanks Eddie!! Steve & Kurtis - Japanese Near Me - Tarzana, California

Celebrated my 30th birthday here. Everything was delicious! Chef Eddie was very fun to talk to and the service was attentive. Love the thick-cut fish on the sushi!! So satisfying!!! read more

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One of the best sushi places I've visited and believe me, I am a sushi lover and wherever I traveled I searched for sushi bars. Sushi Iki is worth the wait and experience. read more

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For some reason, I haven't been here in a few years, since before covid. Went last week. Food was amazing. Reminded me of the last time I went to Nozawa in Studio City. I'll be going back again soon read more

This is a cute little sushi restaurant located in a strip mall along Ventura Blvd in Tarzana. There is a teeny-tiny parking lot out in front, but if you drive through it and turn to the right, you'll enter a larger parking garage with plenty of free parking. There weren't many patrons when we went for dinner on Saturday night at 7 pm, but the restaurant is very small, so make reservations to be on the safe side. Like the other reviewers wrote, the food here isn't cheap, but the portions are large and taste very fresh. I ate several types of sushi (nigiri), and everything was delicious. My dinner for the evening: - uni (sea urchin) - amaebi (sweet shrimp) with roe and fried heads - maguro (tuna) - hamachi (yellowtail) - salmon - albacore tuna - spicy tuna with avocado on crispy rice - fatty tuna (toro) - unagi (eel) - house made sorbet - coconut, yuzu, raspberry This was my first time ever trying uni, and it was creamy, salty, and slightly sweet with a slightly briny aftertaste. Actually a lot better than I expected, so now I'm not scared to eat it any more. ;) The amaebi came with itty bitty roe on top, and although I typically don't like the bigger fish eggs, these were a soft and salty addition to the sweet, raw shrimp. I've never had fried shrimp heads before and was surprised that you can eat the whole thing, shell and all. It tasted like a yummy shrimp chip.. but with real succulent shrimp meat inside. And I devoured the eyeballs without even realizing it! If fried chicken was shrimp, then it would be this fried shrimp head. (Did that make any sense??) I think this was my first time trying toro, too. It looked kinda like marbled red meat and melted in my mouth like butter. Oo la la! Everything was really yummy, and the lady that served us was very nice and attentive. The only thing that detracted a bit from the dinner was that the sushi rice was packed a bit loose, so it kept falling apart every time I tried to pick up a sushi with my chopsticks. But the sushi rice was still soft and flavorful, and everything still went into my tummy just fine. :) read more

Sushi Iki - Yummy and fresh sushi! - Japanese Near Me - Tarzana, California

(Jacob,9) My mom wanted to take me to a sushi shop.She wanted to take me because she once went here and always wanted to come back.The place is very small yet so cozy and clean.There are no assistance.Only him and his wife.Though they are very nice and get you fresh and yummy fish fast.The food is so fresh that you see the fish or crab still alive.But to me that makes me sad.Also the wife whom serves is fast and she folds the napkins nice.And don't forget they are both really nice. read more

I hate leaving this review because eddy is a sweet guy and the service and ambiance is excellent. However the fish is cut way too thick. So sad because I thought I could go here when Go's is packed. read more

Came here on a whim and ate lunch at the bar. Did not order the typical omakase (it's over $100) and just got my own choices of items: 1) live sweet shrimp sushi $29 2) live Uni sushi $29 3) salmon roe sushi 4) yellowtail toro sushi Everything I ordered was delicious and fresh! Very expensive. Can't afford to come often haha Chef & wife are friendly. read more

Sushi Iki - Live Uni, sorbet dessert, sweet shrimp, salmon roe, yellowtail toro - Japanese Near Me - Tarzana, California

Best sushi I have ever. Eddy is an absolute master at his craft. Could not recommend more

Where do I start? EVERYTHING is too notch for our dinner. We went for our anniversary and splurge with the $200pp Omakase. The appetizer whet our appetite for more and chef Eddie delivered. I never tasted sushi this way before. Uni was made to perfection. The 4 country scallops, has exotic ingredients like foie gras from Canada, caviar from Italy. Chef always tells you where the ingredients come from. The setting is very intimate and you are waited on hand and foot. I love coming here. Great choice by hubby for surprising me with this great find! The place itself looks so unassuming, simple and small but you are in for culinary surprise! The chef is very approachable. Easy to converse with and willing to educate diners and quiet sociable. Don't be surprise if at the end of the night he ask for a picture to post in instagram. read more

Sushi Iki - Sweet shrimp - Japanese Near Me - Tarzana, California

SPOT: This spot is Michelin ... Fresh seafood - never frozen- from Japan, Spain, Russia etc. that are caught by seasoned fishermen, with cuts that only sushi masters would be able to do. Soy sauce is only there for decoration- you really don't need it! Seriously this is as legit of a sushi experience that your going to get in Los Angeles. MOOD: I felt like I was 7000 ft in the deep sea eating fresh fish. I even got to say hi to the large live shrimp before enjoying it like a true sushi savage. Btw everything is Chefs choice as they don't buy the same fish. Eddie gets different fish at 4:30am every day and trust me he knows how to choose fish. PRICING: Well who the hell cares. You come here for the experience. Looking for a good deal will get you farmed raised fish - fed with corn that's sprayed with round up - eeeewww. But for those of you who just need to know... With the suijin sake ( 2nd from the last on the menu) and opting for both the shrimp and scallops ( because why choose when you can have both) I paid $380 with tip for me and my lady. FINAL THOUGHTS: I walked out of there with none of the odd feels you get from low quality sushi... furthermore I was on an all goody sushi high that was felt the next morning. A true sense of sushd up well being found in Tarzana... Thanks again Eddie read more

The best Sushi in California!!! Eddie you have been an excellent chief since the day I have met you and never changed the excellence of customer service and the quality of fish you serve us and everyone that seats in you cozy restaurant keep up the great work and may God always bless you and the family to give you a long happy life ! read more

Quite simply, The best,. Period. I was lucky enough years ago to stumble across Iki and that was it. Amazing food and the chef Eddie Made the experience that much better. read more

Sushi Iki ( yet another Ventura Blvd sushi spot) is an extravagant if not decadent take on sushi with lot's of "live" options. The night we were here they had Uni right out of the shell and live scallops. They also offer the finer cuts of Toro and all is priced accordingly if not a bit on the high side. Foie Gras, Lobster, Uni, Wagu beef, etc. add to the decadence. Omakasi is a good call here but be prepared as you may actually get a bill that looks like it came straight outta Tokyo. I was invited to dine by clients so this was a real treat. Some of the highlights. Blue fin sushi- simply amazing http://www.yelp.com/biz_photos/qv-JcXgpikbam33ScLaSzA?select=T359l3WDpgNIuremUSOHqA Albacore with Ponzu and garlic- outstanding http://www.yelp.com/biz_photos/qv-JcXgpikbam33ScLaSzA?select=lyGAt5L6L2JMsX8lcmr1Ag Live Scallop served in the shell 2 ways, raw and sauteed. - Very good, but to be honest I have had better in this category. Still a delicacy to be sure. http://www.yelp.com/biz_photos/qv-JcXgpikbam33ScLaSzA?select=9_r0KqNlV68sGObGCN2cug The main man Eddie is very entertaining and humility is not his strong suit but he does a great job with the presentation and the food is a sushi lovers delight. read more

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Sushi Iki is where you want to go if you're looking to level up your sushi game. You couldn't tell from Chef Eddie's boisterous and larger-than-life personality; but he's the kingpin that runs the fish market, and that's why Sushi Iki is an experience of it's own. Most sushi chefs goto the fish market and orders what's fresh, good, and available; but Chef Eddie dictates to the markets specifically what he wants from Japan. He's got a notorious rep and won't compromise at all-- if it's not there, he won't take something else. The omakase started off on a high note with French foie wrapped with Japanese halibut, caviar from Kazakhstan, and truffles from Italy. When that happens, you know you're in for a good night. The meal just kept upping the ante. While gushing in how delicious each dish was, my date and I couldn't stop thinking how this current course is our favorite. Then something else better comes out and you just get floored each time. The uni was as highest grade it could get, bursting with butter sweetness. The live scallop was plump and oh so decadent topped again with foie, truffles, and more caviar. Still thinking about that sauce, and wishing I had some rice or bread to soak all that goodness up! Hard to tell in the picture, but the sweet shrimp plumpest thing ever. I prefer my heads fried and I can usually chomp that down in a bite, but this guy was coming in at three full bites! Perhaps one of the funnest part of the meal was to taste a traditional red snapper alongside a variant of golden snapper fished at 600 ft below sea level with another golden snapper variant that lives 3000 ft below sea level. It was an amazing experience and one of the most unique things I've experienced. As others have alluded to, most of his customers nowadays are regulars, and that allows him to go after whatever he wants. He's not bound by any sort of set menu. As a result, it's the kind of omakase that is casual, intimate, and fun. He'll serve you up some specials but also give you choice to dictate what direction you want the meal to go. Chef Eddie has said he's served over 130 different types of seafood, with 29 on that particular day. That kind of statement alone makes it impossible not to come back in a few months to see what's good during the fall. Definitely looking forward to our next experience! PS. Follow sushiikieddie on IG, he's got mad IG game and your mouth will water! read more

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We went here for our anniversary and we arrived at 6pm on a weekday. My husband asked for a table for 2 and was initially going to order a la carte, but once inside we decided to try the $100pp omakase on the chef's table. I'm so glad we went with that because it is by far the best sushi I've ever had. We finally found our sushi place! But now I feel like we can only ever do omakase coz Eddie set the bar. He started off with the foie gras with truffle wrapped in halibut and topped with osteria caviar... from there we just looked forward to our next bite. When it came to pick between live shrimp and live scallop, my husband chose the latter so I got the shrimp. He said mine was better and he would get that next time. The finale was a melt in your mouth toro. What an overall amazing dinner. It's definitely one of my fave places now! The place is small and intimate. I counted 18 seats and Eddie said he doesn't want to accommodate more than that because he wants to be able to give a quality experience. So this is probably best for couples or a small group. We just left and I can't wait for our next anniversary so we can eat here again! Haha! read more

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I'm not a sushi buff whatsoever But this place is utterly life changing... Nothing is the same.. EVER.. once you walk out that door read more

Best of the Blvd, hands down. You can taste the love that goes into each and every morsel. Will be back again and again!!! read more