One of the most memorable omakase experiences I've had in LA. At around $400 per person before alcohol, it's definitely a splurge, but the attention to detail and quality of the ingredients were exceptional. A lot of the fish and uni are sourced from Japan, and everything tasted incredibly fresh. What impressed me most was the chef's knife work. The way he sliced each piece transformed the texture -- the fish was so delicate and buttery-soft that it practically melted in your mouth. My favorite bite of the night was the scallop with salt and yuzu. So simple, but the combination of the naturally sweet scallop, a touch of salt, and bright yuzu was incredible. The monkfish was another surprise -- I didn't expect it to be so naturally sweet and tender. This is the kind of sushi experience where you really appreciate the craftsmanship behind every piece. If you're a serious sushi lover and want to experience high-quality Japanese ingredients with meticulous technique, Sushi Kaneyoshi is definitely one to put on your LA list. read more

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With the closing of Onodera, a new quest begin for high quality sushi in Los Angeles. Although it is only a few times a year where my sushi craving and wallet aligns, I always want to taste what I've paid for. Overall, Kaneyoshi was an excellent experience and will be on the top of my list when my sushi cravings hit again. From the sakana to the sushi each course was memorable in its own way. The chef treated each ingredient with care and talent. read more

Sushi Kaneyoshi () x Sushi I-Naba () collboration omakase in Little Tokyo. Presented by two independent Michelin star restaurants joining forces to curate a spectacular dining experience that comprise two styles of omakase from top executive chefs in LA. Kegani Ankake, Ankimo, Kuruma ebi, Kamasu, and the 3 type Uni at the end were definite standouts. Only on Tuesday nights $400. read more

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Sushi Kaneyoshi is an omakase style Japanese restaurant in little Tokyo LA that has held 1 Michelin star since 2021. The restaurant itself is small and intimate with limited seating at the bar so that everyone has a view of the chef while he prepares your dishes. The ambiance is very nice and the staff are super friendly. The chef was also very friendly and would chat with us during the service. The food was incredible and we left very full. Overall it was an excellent experience and we would definitely go again! Atmosphere: 5/5 Service: 5/5 Food: 5/5 Value: 4/5 Total: 4.75/5 Price: $$$$$ Rating Criteria: Based on comparisons to other establishments in the area 1/5: Terrible, would not recommend 2/5: Might be worth it depending on price and other factors. 3/5: Solid option. Average in this category for the area. 4/5: Above average and excels in this area. 5/5: Excellent, needs no improvement Pricing Criteria: Based on what we spent $: $0 - $50 per person $$: $50 - $100 per person $$$: $100 - $200 per person $$$$: $200 - $500 per person $$$$$: $500+ per person Please be mindful that reviews are based on personal experience which may differ from person to person based upon a multitude of factors (individual/specific workers, time of day, personal preferences, etc). Pricing may also differ and is reflected here based on what we paid for our meal. We typically enjoy multiple courses with our meals including appetizers, salads, entrees, desserts, and sometimes drinks or tasting menus when available. Please do your own research if concerned about potential pricing. read more

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Arrived here for 7pm dinner. Couldn't find elevator in the parking garage and ended up walking outside by mistake. You have to take the staircase to the 2nd floor to reach the elevator. The dinner took a little over 2.5 hours long. It might have been quicker but there was a group that came 20-30 minutes late and it seemed the service was slowed slightly to allow them to catch up. They were about 2 dishes behind. 1. Tile fish with roe 2. Scallop somen with scalp dashi 3. Asari chawanmushi 4. Grouper with onion consommé 5. Perch Hand roll 6. Monk fish with pickled monaka sandwich 7. Iwashimaki sardine roll 8. Unagi with bean/rice 9. Nigiri, hand roll, and tamago: 10 dishes altogether The food was all very good. The only major misses were probably the soup at the end which was a bit bland and the green tea didn't have much matcha flavor, sometimes tasting like regular ice water. I like the sardine roll a little more at Sushi Takeda. There was a nice diversity of dishes, nigiri and handrolls. Would have liked maybe slightly more nigiri pieces. The slices of fish seem larger than other sushi places. Service was excellent with dishes being clear quickly and drinks refilled. Have tried many sushi omakase in L.A. and Sushi Kaneyoshi is definitely one of the top in L.A. read more

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We've been here twice now, and the vibes and food here are nothing short of superb. Chef Yoshi honestly looks a bit serious and intimidating at first but as soon as he starts talking and introducing himself, you can tell he's very cheerful and positive. The servers have been great both times and they take great care of each guest. One interesting thing here is that the sushi comes out very fast with little breaks in between compared to other omakases. Sometimes Yoshi will be preparing the next nigiri and the other chefs will give everybody a hand roll in between. We got 20 courses in about 2 hours and every single one is amazing. Also, parking is $10 if you park in the structure. read more

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An incredible dinner with a very intimate atmosphere, the freshest fish, and flavors that are hard to describe -- this is something you truly have to experience. read more

Sushi Kaneyoshi - You can choose - Sushi Bars Near Me - Los Angeles, California

I've been here a few times and all times have simply been amazing. I love this place. They have a great selection of sake if you like to drink. The food is delicious. I've always left feeling like I've had a completely new experience which is something I really appreciate. Staff always makes you feel welcome and will always take care of you. read more

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The most expensive dinner I've ever (and probably will ever) had, but it was an unforgettable and once in a lifetime experience. We did the premium omakase course and the food here was incredible. Everything was fresh, delicious, made to order, and they did not skimp on the number of courses. In total, they served us 20+ dishes over the course of 3 hours. Additionally service here was amazing. You can see the chef and sous chefs at work, they tell you everything about the dishes you are served, and they happily chatted everyone up during any down time. The wait staff were also kind and attentive, even giving me a table rest for my phone. If you have the means, this is definitely a place to try! read more

Parking/Entry: Use the Kajima building structure (address in email). Go to the 2nd-floor glass doors, then take the middle elevator to the basement. This was my second visit to Sushi Kaneyoshi, and it remains incredible. The staff is so attentive they anticipate your needs before you even realize them. While the price point is high for a single meal, the quality is on a different level. As an average salaryman, I can say it's worth every cent. Kaneyoshi is a master, and I never tasted food the same since coming here. These photos are from their Saturday premium reservations. There are a few dishes missing, including the 3 types of Uni nigiri - Santa Barbara, Boston, and Hokkaido. read more

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I was able to make a reservation on Tock for a weekday. There's only one seating each night at 7 PM, and the experience lasts nearly 3 hours. After making the reservation, the team sends an email with detailed instructions on how to find the restaurant. I'm usually bad with directions, but these were easy to follow and spot-on. Once you take the elevator down to the basement, you check in and are guided to the sushi bar. From there, you get front-row seats to watch the chef and his sous-chefs prepare your food, with two waitresses constantly keeping your beverage of choice topped off. I did have a minor mishap where they couldn't find my reservation, but they sorted it out after a moment. The first part of the meal consists of alternating cold and hot dishes, all of which were delicious. It includes the classics such as chawanmushi, oysters, and grilled aged tuna. They also have a dish using baby eel, which I initially thought were noodles. Next came the sushi. Everything was incredible, and the chef took the time to explain each fish as it was served. We were served nigiri with hand rolls in between each piece. The sushi rice was perfectly seasoned and served at the ideal temperature. The standout of the meal was definitely the ankimo--hands down the best I've ever had. It was rich, smooth, and perfectly balanced in flavor, showcasing their commitment to top-quality ingredients. They even served an ankimo hand roll, which was a first for me. Another favorite was the ocean perch hand roll. The nori they use is crispy and flavorful when dry but just melts in your mouth when you bite into it. I highly recommend this spot and can't wait to try the restaurant next door that pairs sushi with drinks. read more

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Tried their premium menu, their inaba collab and their regular menu. It's very consistent, amazing service and friendly atmosphere. I don't see this omakase being too stuffy but YMMV because it could depend on the other guests that show up..but whenever I've been it's been all fun and jokes. One of the best omakases in LA. read more

The overall atmosphere was great, and the food was predominantly Thai.The overall dining experience was very comfortable, and they even gave us small pastries before we left. It's a great place to have a small gathering with friends! read more

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One of the best omakases around this side of town! Every dish is meticulously prepared. There were a bit more seared nigiris than expected- delicious! Their ankimo hand roll was amazing. Parking is in the same bldg lot, credit card is ok. You pay first then continue to turn the ramp up for parking. Take the middle elevator down (look for the label on it that says restaurant). It's in the same lobby waiting area as their sister restaurant Bar Sawa. read more

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Hands down, one of the best meals of my life. Spectacular service, excellent and innovative foods, wonderful chef! Loved the entire experience. read more

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I feel like you could get better sushi in LA with this price range. All the sushi pieces were heavily seasoned and i couldnt really appreciate the fish. read more

The quintessential hidden Little Tokyo omakase experience in the heart of DTLA. No one would've guessed that such a charming little restaurant would exist in the basement of an office building. With very limited seating, I reserved this place a month in advance when the reservation window opens up at the 1st of the month. Well-worth the month wait! Once seated before the chef, an alcohol menu is presented to you. My SO and I opted for the smaller bottle of sake (only one option) that was not listed on the menu. I went into this with no prior research of the omakase menu, so everything was a delightful surprise. From start to finish, each dish was carefully crafted before our eyes from the green ice tempura to the toro (cooked two different ways) to the sea water eel. Honestly, I was too busy having mouth orgasms to count how many courses I had or remember specifically what each course was. I can only live in this memory forever by the few snapshots I took of the food that night. My SO and I left adequately full and happy. It is quite the price tag, so I would save this for a special occasion. Highly recommend to all my omakase foodies! read more

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Sushi Kaneyoshi continues to exceed expectations every single time. This was our third visit, and my boyfriend and I already consider it one of our all time favorite spots for an unforgettable omakase experience. As always, we made our reservation a few weeks in advance through Tock and it was more than worth the wait. The food? Flawless. Every piece is a masterpiece, executed with precision and served at the perfect timing. The balance of flavors, textures, and freshness is just on another level. Each course flows seamlessly into the next, and even as repeat guests, we're still constantly wowed. From start to finish, Chef Yoshi took such great care of us, making the entire evening feel personal and memorable. It's not just a meal here; it's a full experience, and Chef Yoshi made that even more evident. What I love about Sushi Kaneyoshi is that it never feels pretentious. It's refined and elevated, yes, but still warm and intimate. The attention to detail, the passion behind each dish, and the hospitality are what make this place truly stand out in the LA sushi scene. We left once again full, happy, and already thinking about when we will come back. read more

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Went to sushi kaneyoshi when it originally opened and loved it. Came back for the sushi inaba x kaneyoshi cross over and it was great. Never having been to inaba, some of their signature dishes including the soba with uni and monk fish liver were served here. Really loved our experience and would highly recommend as one of the best sushi omakases in town. read more

You successfully navigated the clogged one way streets of DTLA with the unhoused pushing carts against traffic in the middle of the road. "Pull in next to the restaurant's sign", the instructions said. Bring your jeweler's loop as the sign is microscopic. The parking garage is Ville du Hamsters. A labyrinth of ramps with no markings. It's a vertical maze. The structure was designed by the same fellow who created spaghetti. Next, try to find the building lobby on the second floor. Once located take only the Middle Elevator as the other two will take you to a parallel Universe where all they serve is two day old boiled wieners. The door opens and you step into a stark dark gray windowless room. The intake at Parker Center Central Jail is cheerier. A masked Hostee nods and tips her head toward a small bench. You sit there like a Service Dog. You admire the gray grass cloth wall covering. It is all so Japanese where less is expected. At 7:00 on the dot you will be ushered down a hall to the surgical suite dining room. Smooth jazz soothes. You sit where you're directed at a bleached wood counter. You are the rotating art. Preparistas slice and dice pickled Ginger so thin you can read the Times through it. Spreading food on the Times is the best way to enjoy reading it. One Sous dispatched Toro into slivers thinner than the pages of the Times and then Otoro slices morbidly obese and squishy with fat. Oh Toro I would have sorrow without you. The Ambience: Student Housing Chic. Perfectly arranged Ceramic plates (made by the Master Chef himself) await each morsel listed on tonight's set. The Staff: As efficient as any Trauma Center and twice as friendly. There is minimal interaction with the Chefs working in front of you. So, the glass of Beer you spiffed all three would be better served served to the homeless dude outside walking in a circle and muttering. But you came for the food. All 22 courses. Many of the dishes are created out of sight in the kitchen and finished in front of you. No matter it adds up to a grand dinner and worth all the effort required to reserve one the 12 seats. Savor each dish as you should. The fish and the presentation are magnificent and worthy of all the praise bestowed on Kaneyoshi by other high end Sushi Masters. A bottle of Yamagata Sake (40% sweet) from Northern Japan was a perfect way to wake the taste buds for the tsunami of wonderful food to come. 1. Tempura Eel with Seaweed Grape Sauce. 2. Koki Somein was Somein Noods wrapped around a poached Oyster with Sesame Sauce and a dot of emulsified Plum. My favorite dish all night. A bucket of it to go, please? 3. A few Sancho Pepper's popped in a bowl of Hokkaido Scallops that were flaked and stirred into Egg Custard. Fit for an Emperor. 4. Smoked Bonito with Shiso Sauce. Diced pickled Sweet Onions and Lilac Buds. 5. Ocean Perch on Sticky Sushi Rice. 6. Monkfish Liver thick and dense as Foie Gras. 7. Spanish Mackerel with Dashi and mini-Orange Imperials. 8. Flounder with Pickled Ginger on warm Sushi Rice. Very nice. 9. Spanish Mackerel scalded on top with glowing Binchotan. A brush of Soy and voila, amazing. 10. Striped Amber Jack, Sushi Rice and a knob of real Wasabi. Perfect. 11. Poached Oyster with Oyster Sauce on a ball of Sushi Rice. 12. Mini Goeduck Clam with it's mini Clam pee pee on full display until you ate it. 13. Green Belt Fish needs to be mashed with Rice until it's baby food. 14. Iwati Uni v. Hokkaido Uni was an Uni smack down ending in a tie. 15. Shredded Squid Shoulder with Ginger and Wasabi. 16. Spearhead with Snowflake Salt and Shiso Leaf. Cold, crunchy, salty. Delicious. 17. Toro after Toro seemingly endless with a distant sting of fresh grated Wasabi on each bite. 18. Shad was had next. Meaty and a treat, eh? 19. Sea Eel warm and soft as a wedding night. 20. Fish Broth with Seaweed served screaming hot as a wedding night. 21. Tamago (Omelet). 22. House made Cheese Cake Cubes. 23. The Bill as costly as a wedding night. read more

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All 22 omakase courses names are as follows Fried tuna Oyster purée somen Scallop Chawanmushi Smoked albacore Ocean perch Monkfish liver Uni w marinated kelp Baby snapper Negitoro Spanish mackerel Steamed beltfish Ishigakikei clam Chopped squid Bluefin Toro Baby gizzard Shad & adult gizzard shad santa barbara Uni & Hokkaido Uni Eel Clear fish soup Tamago Amazing food / excellent service/ worthy food and service. read more

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I took my mom out for dinner at Sushi Kaneyoshi last month as a Mother's Day gift to both of us. I'd been scheming to try this place for some time, and this seemed like a good opportunity. Reservations are notoriously hard to get. They're released on Tock on the first of each month at 3:00PM for seatings the following month, and if you're too disorganized to log on right on time (and perhaps compete with some motivated snipers), you just have to get lucky. I got lucky. I checked one random late night in May and found a Wednesday night opening five weeks in advance, the one available reservation on the calendar. Sushi Kaneyoshi is an attractive omakase sushi bar hidden in the basement of an office building in Little Tokyo. You park in the building's garage (dinner is probably $$$$ on your highest-point card, but parking is cash only) and go down what feels like it must be the wrong elevator, then enter into an upscale anteroom before you're led into the restaurant itself, which is peaceful and lovely and spacious for a 12-seat sushi bar. I have one complaint about Kaneyoshi, and it's that they made a big deal about being on time for a 7:00 seating, ushering in each party in order of arrival, then made us wait half an hour before our first bite. The prep was interesting to watch, though, and once things got going, it was quite a marvelous experience. Our chef Yoshi actually hosted us once upon a time at Sushi Ginza Onodera. Kaneyoshi is his venture (he's the Yoshi of Kaneyoshi), and it was a privilege (lucky again) to sit on his side of the counter and get our sushi straight from him. He was super personable and took excellent care of us, as did the rest of the team. The only choice we had to make was what to drink with our omakase. My mom doesn't drink much, but I ordered a bottle of Fukucho Moon on the Water junmai ginjo sake and took part of it home. It was good, and we got to pick our own sake glasses. The food was phenomenal. We started with tachiuo, or Japanese beltfish, tempura with a bit of dashi sauce and caviar. Then, there was an incredible piece of iwashimaki, a sardine roll with shiso and cucumber. Chawanmushi came with firefly squid, fava beans, sansho pepper, and yuzu. Kamasu, or Japanese barracuda, was lightly torched and served with a bright shiso sauce. Nodoguro, or ocean perch, was seared buttery and put in a bite-sized hand roll with crisp nori. Next, there was a trio of cold delicacies: ankimo, sakekasu-marinated wakame, and miso-marinated oyster. All three were superb, but the ankimo was maybe the best I've ever had, lush and mild, even sweet. The last stop before the sushi train was a brilliant cool dish of mozuku seaweed with bear shrimp, kiwi, dashi, and vinegar. I had high expectations for the sushi, and they were met and exceeded. Exquisite fish, perfect mounds of rice, and fresh cut ginger (though I would have eaten more of the ginger than I was served). The nigiri show started with shimaaji, then a melty piece of seared toro with sansho pepper. We got another taste of that amazing ankimo in a hand roll finished with cucumber. Then we had aji with ginger and scallion, followed by a soothing cooked oyster dish with dashi, seaweed, and rice, almost like an ochazuke. Bright red katsuo came with a touch of scallion, and then there was a tempura hand roll made with delicate mehikari, a fish I'd never encountered before (it's called greeneyes in English, if that helps). Silver-skinned ebodai, or Japanese butterfish, was as good as it sounds, and then we had a splendid duo of bafun and purple Santa Barbara uni. Dinner wound down with anago brushed with sweet sauce, then a clear fish soup with fresh seaweed, and finally, a bouncy cube of tamago for dessert. This was a fantastic meal, one that also managed to impress my mom--she can be harsh, and I could tell she was inclined to dislike the place when they made her wait that first half hour. It was expensive, too, but kind of at the going rate for premium omakase these days, and Sushi Kaneyoshi is at the top of the top tier of stateside sushi. I'd love to go back when I have an excuse and enough luck to nab another reservation. read more

J took me here for my birthday dinner, which was so sweet of her! Kaneyoshi is located in a discrete looking commercial building. Take the elevator down to the basement and staff leads you to an intimate dining environment. I think there is only 13-15 seats (?) that circles the chef and his staff. The chef goes to every single group and takes his time discussing the fish hand the dish. Sometimes the staff translates for the chef. Wine/sake menu separate. For the omakase that we got, I remember there being quite a different number of eels. Most of the fish are from Japan. Halfway through, we were starting to feel pretty stuffed. The chef doesn't just give you tiny pieces. They're pretty thick cuts. I truly enjoyed my experience and appreciated this smaller dinner where we got to interact with the chef and his staff. read more

This place is an amazing experience, with a Michelin star you won't be disappointed! Food was absolutely great, service was beyond excellent and ambiance was really nice with great music in the background. The place was a little hard to get to, you must follow the instructions and is located in the basement of the building. Once you go down you enter a new space that will give off Japan vibes. Staff are extremely nice and welcoming, we arrived early and were offered some drinks while we wait. Since we were first to wait, we were offered first entry into the restaurant. The sushi bar is really great, clean and well lit, wonderfully spaced and seats 12 guests per Omakase serving. Service was top notch, you don't even have to wait or ask for anything - they are watching and waiting to serve you fresh tea, water, sake etc. The chefs are awesome, very friendly and explain every dish, they spoke English really well and they also show you the ingredients they are using and love to chat. Food was next level, extremely good and I would highly recommend to anyone who enjoys sushi and Omakase! You will understand why they have a Michelin star for their food and service. I highly recommend, you will not be disappointed! read more

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Good, but honestly not worth the hassle of getting a reservation when you will find an equally satisfactory (or better) experience at 715 Sushi, Ginza, or Morihiro. There was nothing that especially wowed me, though my favorite dishes of the night were the ankimo (monkfish liver) and mackerel handroll. Unlike the other omakase restaurants I mentioned, Sushi Kaneyoshi did not offer dessert nor the option of adding extra courses at the end of this meal. I was quite disappointed with receiving just tamago at the end and would have ordered extra courses. The restaurant seats 11 people, which ends up feeling like a less intimate experience than other places that seat far fewer. To be honest, my experience was ruined sitting next to 3 raucous regulars who were friendly with the chef and enjoyed making their conversations and antics known to the entire room. read more

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The once-a-week(ish) experience on Tuesdays with Chef Hirano-san from Sushi Inaba collaborating with Chef Inoue-san is amazing. Hard to get into, only 13 seats, and a single seating at 7:00pm (as of this review). There are some classics from Inaba like the uni soba that open the menu, and a comparison of the two different styles of tamago at the very end that are a nice finish to the two complimentary styles between the two chefs. The end result is an impressive meal done in a hidden location (that's the vibe at least) with dark tones and elegant Japanese craftsmenship. Especially good this visit was the aji (Japanese horse mackerel) and the seared noten (bluefin tuna head meat), and the chawanmushi with shrimp was also not a combo I usually see. read more

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Decent stuff. Everything is good. Fav is the belt fish with rice. Others didn't leave me with much memories. Doesn't seem to worth the effort in getting reso. read more

What a phenomenal omakase we had here at Kaneyoshi. Chef Yoshiyuki is a true master of what he does. He's served the perfect balance of fish and rice at the perfect temperature you will find. Not just that chef Yoshiyuki shari (sushi rice) is probably the best I have had in LA. Cooked and perfectly season. You can feel each grain of rice and that's when you know you're in for a great treat. A great sushi restaurant is not about the fresh fish. It's all about the Shari and Chef Yoshiyuki has mastered it. Besides that Chef Yoshiyuki is very humble and funny as well. It made our omakase really fun and enjoyable. So don't be intimidated. Here are some of the highlights: Ankimo Paste w/ Tokyo Daikon: First time have ankimo this way and it was phenomenal. The richness and flavor was mind blowing. Great with sake. Tachiuo ( Belt Fish Tempura): Amazing, light crisp exterior while moist inside. The caviar added just the right saltiness. Saba Bosushi: Slightly Seared Saba which brings out the fat/oil of the Mackerel which meshed with the shari mixture of ginger and sesame seeds served with super crisp nori. By far the best Nori in town. Kamasu: Excellent, binchotan charred brings out the smokiness and oil/fat and really enhanced the flavor of this fish. Hon Maguro ( Akami aged ) This Akami suke was fantastic. This had a great texture and rich, deeper savory flavor. Chutoro: Outstanding, so tender and oiliness/ just melts. Amiebi: The sweetness of this shrimp was fantastic. Sumi Ika ( aged 2 days): Excellent. Super tender and great texture. Sawara w/ Shallots and Sweet Vinegar: Outstanding, the three ingredients mixture went absolutely well together. You got the texture from the fish, crunch from the shallots and the sweet with a tiny hint of sourness of the vinegar. Sayori: Delicious piece of fish. Hamaguri: This was a treat to have. You rarely see this clam in any sushi place. This clam was very tender amazing texture and sweet. That was just some of the 20 plus courses highlights. What I really love about Kaneyoshi is that Chef Yoshi-San stick true to his edomae style. I highly recommend Kaneyosh. One best omakase in LA, up there with Shin Sushi in my book. Until then. Thank you Chef Yoshi-San and to your amazing staff for an awesome meal. read more

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Very small restaurant. Not easy to book. Finding entrance was kinda not easy. Great Omakase. read more

Sushi Kaneyoshi - Omakase - Sushi Bars Near Me - Los Angeles, California

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A 2+ hour demonstration of Japanese culinary excellence. *Best sushi rice! *Ingredients available only from Japan *Fresh mind bending melt in your mouth sushi *Excellent individualized service *Michelin Star Chef (from Japan)! *Artful presentations *Leave with a very full belly *Only 12 diners, in a private, peaceful, dining area *Highly recommended for sushi lovers read more

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Saw that Sushi Kaneyoshi is one of the up and coming omakase restaurants and wanted to give it a try. The 1 monthly 5 minute made dash to secure a seat seemed a bit much, so I am so glad I found them on Tock doing take out. Logistics wise it is pretty seamless ordering from Tock. There were only two items to choose from the Deluxe Nigiri Box for $150 or the Nigiri Box for $95. I ordered on Tuesday and was able to get a Saturday 5pm pick up time for two Nigiri Boxes. The place is in the basement of the Kajima office building. Parking is free for pick up, you just mention you are there to pick up sushi to go. Follow the signs to the elevator and check in with the security and voila you arrive at Kaneyoshi's pick up bell. Presentation-wise they do a decent job, the wrapping is nice, the box is nice. What is lacking is a way to tell what you got. I have plenty of sushi so I could pretty much figure out what I ate, from two types of of uni, real crab, ebi, ikura, toro, squid, unagi, but it would be nice to include a menu listing the items, given the level of the restaurant. The food was fresh, I wouldn't put it as the best sushi I have tasted in my life. The uni falls short of the Maruhide Uni Club, which is unfortunately temporary closed. The Toro was probably the best piece of Nigiri and likely the most expensive. Honestly I expecting more food, I would say it was about 25% less food that I expected for a sushi place of this level. Overall skip the take our, may consider dine in. read more

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Sushi Kaneyoshi - Little Tokyo, Los Angeles Dinner Review: Friday, 7/23/21 Due to the pandemic, Sushi Kaneyoshi has been mostly limited to takeout since its official opening on 8/15/2020. Now open for indoor dining (as of 4/14/2021), it was finally time to secure reservations at the sushi bar. Currently priced at $250 per person, Sushi Kaneyoshi accepts reservations for dine-in and takeout on Tock. For dine-in, there is no food menu with options to choose from. It is Omakase only. You will be served the finest seasonal ingredients available on the day of your visit. Behind the counter is Chef Yoshiyuki Inoue. You may recognize him from his time at Mori Sushi (1 Michelin Star), Sushi Ginza Onodera (2 Michelin Stars), or even from his collaborations with Sushi I-NABA Manhattan Beach (Michelin Plate). Widely considered one of the best sushi chefs in Los Angeles, his reputation and following is well deserved. The service and hospitality here is impeccable. I thought the pacing of our meal was just about perfect. Everything was well thought out and executed flawlessly. The sushi itself is about as good as it gets outside of Japan. I found the knife skills, preparation techniques, and presentation among the best I've witnessed. In terms of decor and ambiance, very few restaurants in Los Angeles compare to Sushi Kaneyoshi. The space is probably my favorite of any sushi bar I've been to in LA, with Nozawa Bar being a close second. The design certainly feels high-end. You won't find any tables here. Not that you would want to sit at one anyways. Seats at the bar are very limited, leading to a very intimate experience. You'll need to book your reservation well in advance. Bookings sell out fast, and they do not accept walk-ins. I only suspect that reservations will get harder and harder to procure. Sushi Kaneyoshi currently provides one of the absolute best Omakase experiences in the city. read more

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This hidden gem is tucked in the basement level of the Kajita Office Building in Little Tokyo. From the parking garage to the restaurant, we had to take an elevator down to street level, walk outside to another adjacent stairwell, walk up the stairs to the 2nd floor, enter a secure door into a lobby, then take the MIDDLE elevator down to the basement. Note that the other elevators do NOT go down to the restaurant. As soon as the elevator doors open, we felt like we teleported to a whole new world. No more piss-smelling LA, but instead a dimly lit, moody entrance with a giant portrait of Tokyo on the wall. We were immediately welcomed by the hostesses, both greeting us with 90 degree bows. Soon, they began taking each group into the main part of the restaurant, which was a short walk away. We were then greeted by another host who opened a wood sliding door to the private room where all 12 guests would be dining that night. We all sat down, patiently waiting for our chef to come out. It felt like we were seated for a theatrical show...All 12 guests with front row seats. When the chef entered the room, he greeted everyone. This omakase experience is only available 3 nights a week, 12 seats per night. It's a bit on the pricey side...$300 per person, requiring a $150 deposit/person that is credited toward your bill. For most people, this would be a special occasion spot. However, that wasn't the case for some of the guests who dined with us that night. Some were regulars, bringing $3,000 bottle sakes to be shared with the chef and wait staff...but hey...more power to them. The chef was very interactive, often presenting the different fish, uni, or other ingredients to us before preparing them. This is the rundown of what we had in our 20-course omakase meal: - Shrimp cake with uni topped with dashi sauce and wasabi - Oyster with soba noodles - Chiwamashi with brain - Smoked bonito with Sakura chips and sweet onion - Japanese Black Sea snail - Spanish mackerel - Monkfish liver - Seaweed with bay shrimp and kiwi - Japanese pike mackerel with liver sauce - Toro - Chopped spearhead squid with chiso - Yellowtail - Hokkaido sweet shrimp - Bluefin Tuna - Green ice tempura (sprinkled nori with white fish tempura) - Hokada - pickled mackerel - Uni - Smoked eel - Smoked/raw tuna roll - Clam soup The food was beyond my expectation. Delicately prepared, refined with unique flavors. This omakase dinner took approximately 3 hrs. I loved the intimacy of the experience, as all the guests are together from start to finish. If you're looking for amazing Japanese omakase and want to feel like a VIP guest, then this is the place to be! read more

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Hidden behind stairs there's an obscure entrance. Once you are in it transforms into an edomae-style restaurant. We were lucky that a friend passed on a reservation. Given the length of the meal, you will be the only group of customers they serve for the night. We had a 22 course omakase. It was a first time experience for me and it didn't disappoint. Definitely a place for special occasions. read more

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A little bit tricky to find because you'll see the sign & you don't know if you should head up the staircase or downstairs, but it's a little hole in the wall with the BEST sushi I've had, hands down. We had Yoshi & Anthony as our sushi chefs, & they were absolutely incredible. From the presentation to the taste - everything was immaculate & delicious. I may get shunned for saying this, but I'm not a fan of traditional Japanese sushi because sometimes they don't have enough sauce or taste strong enough for me... but this was absolutely incredible. Nothing was too bland, everything was salted perfectly. My favorite was the ocean sea bream & the grouper was phenomenal as well! I heard that the reservations were very hard to make, but were lucky enough to have friends take us here for this fantastic treat. The location only seats 10 people, so we had a private party here with just our group of friends. We drank about 8 bottles of sake & the price was actually not all crazy for all the amount we drank plus the presentation. I was highly impressed & my friends have already booked to come back a second round! Highly recommend to anyone hoping to have the finest sushi around. read more

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This hideaway, Michelin star recognized omakase sushi spot in Little Tokyo is a temple to high quality sushi that is not to be mised. Finding it is the biggest challenge. After reading reviews that all seemed to have slightly different instructions, we messed up our first time and went down some stairs only to circle back around. My suggestion is to go to the lobby entrance on the second floor just off the parking garage and take the elevator down to the basement. The guard will likely tell you which elevator to take. For those of you familiar with the old Izakaya Fu-ga (RIP my friend), it's essentially that space downstairs, just adjacent to the old main dining room. Once you find the space, you're held in a waiting room by the hostess who checks your reservation. They then lead you in by group to seat you. There are 12 seats at the sushi bar and your night can be calm and contemplative or loud and boisterous depending on your fellow guests. Ours was the latter. We had two groups of loud and talkative young guys all night so we unfortunately were not able to enjoy a calm, sushi omakase experience, which is what we are accustomed to. I'm fine with having fun even at omakase, but these guys were just too loud. So if you suspect a loud boisterous group, request to be seated away although you are limited since it's a small 12 person room. The omakase is very good. Everything is fresh, mostly flow in from Toyosu with sprinkling of local options like uni from Santa Barbara. There were 21 courses and what stood out to me were a couple things. First, there was emphasis on more uncommon types of fish. Second, the fried green-eye fish (mehikari) wrapped in nori is incredible - one of our favorite, unexpected dishes. Third, the shari is warm - warmer than expected. Preferences run the gamut on shari so it's hard to say whether it is better or worse. Fourth, perhaps because of the larger 12 seat table, it's hard for Inoue-san and the staff to be as attentive with a smaller table (e.g., 8 seat table). For example, were often found wanting for extra ginger that was only replaced once or twice - we were left without ginger for our final 6+ courses. Overall, Kaneyoshi is a top tier omakase sushi joint to check out at least once. read more

One of the best dining experiences of my life. The experience was intimate, but not stuffy. Fun, entertaining, delicious, perfectly paced, and portions were perfectly size. The food was obviously impeccable. I would be surprised if there was a better omakase experience in LA, especially for the money and the level of intimacy. Reservations were not a headache to obtain, as they are with other places at this caliber. read more

SHICHIDA. This sake has a lower alcohol content of 14%, single pasteurized, yet was rather refreshing with a good balance of mild sweetness, well controlled tartness and sour taste with a wonderful clean dry finish that wine drinkers can relate well with. What's interesting about this brew is the fact the brewery chose not to use local Saga prefecture sake rice, and instead used Yamagata sake rice varietal Dewasansan instead 山形県產出羽燦 If you pay close attention to the sake menu read more

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Sushi Kaneyoshi is a sushi institution in LA that is often recommended by staff of other establishments. Because of this, I had to give this omakase a try. The restaurant itself has a surreptitious entrance that can only be accessed by an elevator in the Kajima Development Corporation building in Little Tokyo. Our menu for the evening included the following: ebi shinjo, yari ika somen, kaki chawanmushi, katsuo sashimi, nodoguro, ankimo, hotaru ika, iwashi, ebodai (nigiri), kama toro, ankimo (hosomaki), shima aji, sautéed hotaru ika on shari, ara, aji, mehikari, kohada, Hokkaido bafun and murasaki uni, anago, and tamago. The otsumami were varied and delicious. The fried ebi shinjo was a change of pace and served as a crispy initial bite. The yari ika somen was beautifully presented with a subtle vinegar sauce. The kaki chawanmushi was packed with umami and had a velvety texture with chunks of toothsome oyster mixed in with bright green, delicate seaweed. The katsuo featured crunchy daikon and a piquant herbal sauce. I would describe the shari as quite sticky and often times hotter than body temperature; this isn't my favorite style but I can see why other diners may enjoy it. For this in terms of personal preference, is why I can't give a full 5 star review. Also, the shari varied in temperature from much warmer to hotter across different nigiri; I am not sure if this was intentional or not. I am very particular on the aspects of the shari: hagotai, nebari, and tsuya. I like a shari rice that has minimal stickiness (nebari) but with a harder al dente bite (hagotai) and a nice luster/sheen for grain individuality (tsuya). For my palate, there wasn't a great amount of grain disbursement as I was consuming the nigiri. I can see the similarities in the shari temperature to Fujita-san's shari as running hotter than normal (body temperature warmth) albeit the flavor of this shari is better. Inoue-san stated he uses a blend of both komezu and akazu (Yokoi Kinsho). The neta if in the aburi style was done with bincho, which I appreciated; this is an extra step that many itamae don't take due to the trouble and cost (a butane torch is used by the vast majority). The neta were all expertly prepared and not something I had an issue with; most diners that frequent sushiyas now that the shari is the most important aspect of the shari. I also ordered additional pieces of nigiri which included the kama toro, shima aji, and aji. Inoue-san was kind enough to offer the additional aji nigiri on the house, which was greatly appreciated. Inoue-san is a very inviting and friendly itamae. He was an excellent host and engaged both his regulars and first-timers (like our party). If you want to have a nice evening out in a luxurious setting with the best product that Japan has to offer, Sushi Kaneyoshi definitely hits the mark. read more

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I loved how pure and simple each dish was but the only memorable dish for me was the mackerel roll and their ginger that they pickle themselves. Love the intimate ambiance with only 12 seats at the bar. I have to say that the service is amazing with constant attention to your needs. We must have not read the directions well because we didn't realize that the only way to enter was via the parking lot to the business building. You take the elevator down to the basement and then are greeted by a hostess that will direct you to the restaurant. Reservations are made via Tock. But make sure to make them in advance, as seating is hard to get last minute. read more

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