One of the most interesting omakase experiences I've had in the South Bay! The food at Sushi Sonagi was excellent, but what really stood out was how unexpected and creative each dish was. My favorite dish was the ikura with chirashi and sweet corn. The ikura gave it the perfect salty balance, while the seasonal sweet corn added a natural sweetness that tied everything together beautifully. Such a simple combination, but incredibly well executed. I also love Korean raw crab, so when Chef served a rice dish with raw crab and caviar, I was immediately hooked. The combination was incredible--I honestly needed a much bigger bowl of it! The tamago was another huge surprise. I usually don't eat tamago at omakase, but this was honestly the best tamago I've ever had in my life. I can't remember exactly what Chef said was on top, but whatever it was added so much flavor and completely changed my mind about tamago. I also usually don't eat abalone, but theirs was incredibly sweet and tender. I'm still wondering if the sweetness came from the preparation or if the abalone itself was simply exceptionally high quality. Either way, it was delicious. The tempura fish was another standout--light, crisp, and incredibly flavorful without overpowering the fish. And then there was the sandwich, which was one of the most unexpected courses of the night. The combination with the shiso leaf was so good, and Chef mentioned that he makes the bread himself, which I thought was incredible. You can really tell there's a lot of thought and craftsmanship behind every part of the meal. Another highlight was seeing their dry-aging machine. Each fish was so well dry-aged, and you could really taste the difference. The fish had incredible depth, texture, and concentrated flavor. Beyond the food, the ambiance was great, and our waitress was incredibly sweet, attentive, and welcoming throughout the entire meal. It made the whole experience feel relaxed and special. What I loved most was that every course felt like a surprise. It wasn't just the traditional omakase progression--it felt creative, thoughtful, and like the chef was constantly finding new ways to bring out different flavors. Would highly recommend Sushi Sonagi if you're looking for an omakase that goes beyond the expected. Come hungry--you're going to want seconds of some of these dishes! read more

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We were lucky enough to snag a last minute reservation for Sonagi. Overall, service was really warm. Chef Daniel is very personable and really engages with each of his guests to make them feel very welcome. Food wise, he serves and excellent Korean infused omakase. Of this summer menu highlights were the in season items like biwa, abalone and aji. His knife skills are excellent with precise scoring of the neta. His rice handling is also excellent with a not too densely packed shari. Overall another great omakase with excellent friendly service. read more

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Amazing food experience. Save this for small group special occasions. Chef Daniel Son is so entertaining while being a talented chef. It isn't often you get world class food and a fun time. The menu changes seasonally but it seems like the stunning flower cut tofu is a mainstay. The sushi was well prepared and comparable to many other top spots locally and abroad. Set an alarm for a reservation and you can get one fairly easily even if you don't have lightening reflexes. read more

If you want a perfect evening of incredible omakase, great service, and warm hosts, then this is the place for you. read more

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I've been lucky enough to dine at Sushi Sonagi handful of times now, and each visit has been spectacular and delicious. What is amazing is that each visit seems to be better than last, I don't know how chef Daniel does it. I love chef Daniel and his team. Currently, his sister Annie is working the service, and she is so friendly and nice. I love the atmosphere of the restaurant. I started frequenting omakase back when it was cool for the chefs to be "sushi Nazi", unfriendly and aloof, and chef Daniel is the extreme opposite. As for the food... amazing! The courses are similar, starting with appetizers, then nigiri items, and ending with dessert. Some of my favorite items are the mackerel sando (mackerel in home made bread, delish), Jeju abalone with sauce made from its innards, yaki-tamago dessert, beautiful Meiji tofu with dashi broth, I could go on and on. I've had many abalone in my lifetime, but the abalone here is the best I've ever had. He usually has seasonal fish that is limited in availability, and it's such a treat to be able to experience such variety of items. Chef Daniel is also very informative about every course and I learn something new every time, so it makes the dining experience even more special. I highly recommend Sushi Sonagi, Free parking in the lot and reservation is through Tock. Enjoy! read more

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second time back since Sept 2023 ~ 5/5 from start to finish. incredible execution of seasonal fish that you can't really find anywhere else. impeccable hospitality from once you enter the room & your experience. chef daniel is truly one of the best in the city, will always be back :) read more

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Stop. Seriously, i mean stop. Stop whatever you are doing and make the reservation. Is it pricey, yes. Is it worth it.... Yes. You have a chance to enjoy culinary artistry. Support a local and do it... he's good. He's really good. You will leave having had at least one dish that blows your mind. The ambiance is perfect, go for it So yeah, stop whatever you are doing and make the reservation read more

Sushi Sonagi - Magic Shrimp - Sushi Bars Near Me - Gardena, California

What an unforgettable meal we had last night at Sushi Sonagi! It not only lived up to the hype but exceeded all expectations. It would've been enough to have enjoyed this omakase for the food alone but the service and ambience put it over the top. The craftsmanship, skill, and love put into each course was next level. Chef Daniel goes above and beyond to source one-of-a-kind ingredients, create the perfect 80s/90s playlist, and make every guest feel so at home. We can't wait for our next visit! read more

KenScale: 8.5/10 Visit: December 2025 Before we headed off to Los Angeles, my wife Jun and I debated where to take out our longtime friend and her husband the night before our trip together to the Santa Barbara wine country. We knew her friend loves sushi but it also happened that we had visited Sushi Sho in New York in the fall that we were afraid we might be too spoiled to enjoy another sushi restaurant. At the end, we decided to focus on treating our friend and booked a reservation to Sushi Sonagi, located inside a strip mall in Gardena outside LA. At the end of the night, Jun and I were surprised just how much we loved our experience at this sushi restaurant. The chef Daniel Son, a second-generation chef, is in charge of all of the dishes at Sushi Sonagi, which has a single counter table with two shifts per night. What really stood out about the omakase at Sushi Sonagi (the menu costs $250 per person) is chef Daniel's openness to experimenting with ingredients not typically used at a sushi restaurant, as well as the overall balance in flavor of all the dishes. The opening dishes featured a super delicious chawanmushi with snow crab and (unexpectedly) sweet corn. The fried green eyes fish was also another delightful item on the course, as well the mackerel sandwich that Jun really enjoyed even though mackerel is not her favorite fish. My two favorite dishes before the nigiri section were the black abalone (sourced from Korea's Jeju Island) with liver sauce - this is one delicacy that I won't stop thinking about for a while - and monkfish liver (which had a bit of wasabi on top to a surprising effect) that would've held its own against ankimo at other top-end sushi restaurants. The nigiris coming from chef Daniel's magical touch were also of consistently high quality; Jun and I were especially impressed with how each piece wasn't overly seasoned to maximize the texture of the fish. Some of the standout pieces wowed us with ingredients we had not encountered before, like the baby green onions that complemented beautifully with spotted skipjack tuna, or the seared flounder fin that was exceptional for its textural complexity. I certainly don't recall having many langoustine nigiri at sushi restaurants before, and after chef Daniel brought one (from New Zealand) with wonderfully crunchy texture, I wondered why other sushi restaurants don't try this ingredient more often. After a few more nigiri pieces and an aromatic soup of tofu, yuzu and chrysanthemum came the highlight of our dinner, a stone pot rice with female snow crab inside. The rice umami of this rice dish was so irresistible that even though I was pretty full by then, I felt compelled to ask for a second bowl. Even the tamago from Sushi Sonagi is not an ordinary egg custard, with miso butter that added an entirely different dimension to the dish. Getting a reservation at Sushi Sonagi, given its popularity in the LA dining scene and also limited seatings (the restaurant is only open Thursday through Saturday), will definitely require advance planning (plus $200 deposit per person, which will be fully refunded on the reservation day). Given that the reservation window opens 30 days prior at midnight Pacific Time, I was afraid I might miss the window but if you are able to wake up early Eastern Time the next day, most likely you will be able to snag a table. The modest and cozy setting of the counter gives a warm neighborhood restaurant vibe that belies the very high quality of dishes coming out of chef Daniel's hands. The restaurant does have a decent number of sakes and some limited wines on the beverage list; it also allows corkage for a fairly modest price of $45 / wine bottle so I brought a couple of champagnes from a wine shop in LA (I highly recommend Thatcher's Wine in Brentwood) to take advantage of the policy. At the end of the meal, we chatted for a bit with chef Daniel, who is a truly nice person that simply enjoys what he does and is eager to continue to improve upon his craft. I am so glad that there are still sushi restaurants out there that can wow us with an exceptional omakase meal and would gladly be back to visit Sushi Sonagi next time we are in LA. read more

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chef daniel son comes as a second generation sushi chef, trained at some of the best michelin graced restaurants around the world. love the personality of chef son it compliments the dining experience not to mention the attentive staff who's literally a ninja when it comes to cleaning, refilling, and ensuring you have the best experience. note: $200 deposit per person is required and reserve in advance! autumn 2025 menu * miso butter atsuyaki tamago / miso butter jidori omelet - california = took 5 years to master and hours to make = it's delish! * chawanmushi, ikura shoyuzuke, snow crab, sweet corn * mehikari / green eyes - aichi * kuroawabi / black abalone - korea * shime saba sando / mackerel sandwich - oita * amadai / tilefish - tsushima * ankimo / monkfish liver - hokkaido * shima aji / striped jack - kagoshima * toro sawara / fatty king mackerel - mie * akamizuke / marinated bluefin tuna - ehime * toro / fatty tuna - ehime * sumagatsuo / spotted skipjack tuna - kagoshima * nodoguro / black throat perch - nagasaki * aburi engawa / seared flounder fin - korea * akaza ebi / g1 langsostino - new zealand * uni / sea urchin - hokkaido * anago / sea eel - korea * suimono, meiji tofu, yuzu, chrysanthemum - gardena * seikogani dolsot bap / female snow crab stone pot rice - hyogo * buttermilk pudding, yuzu ice - torrance parking 5/5 tons of parking south bay strip mall, had no issues at all read more

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Another incredible sushi dining experience at Sushi Sonagi. It's really a treat to be able to enjoy such deliciously prepared dishes from Chef Daniel. Again, the choices and sensibilities are exactly what we prefer in terms of palate. I'm so glad the crab rice finisher remains the same and the citrus ice granita is so refreshing. Of course all the fish courses were delectable. We got lucky this time as a seating opened up and we were able to take advantage of it. Can't wait to return! read more

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Intimate setting and delicious omakase in a local shopping plaza. Booked a weekend omakase dinner - there are two sittings with what I think is 8 seats each. Was served drinks immediately - there is water, non-alcoholic drinks, beer, wine, and sake - had some water and a small sake carafe (which I'm thankful for - let's me drive home vs taking an uber hah). All the courses were immaculate - several cooked dishes at the beginning and end, with nigiri sushi in between. Fav dish was the crab fried rice - had a bit of a crispy rice twist (like when you have those Korean rice pots). Another standout dish was the mackerel sando. All the toro, uni and other nigiri sushi was delicious also. Chef and his team were super friendly and down to earth and talked about each dish in detail. Would absolutely come back! read more

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Compared to some other high-end omakase restaurants in LA, Sushi Sonagi is more affordable ($230 per person) and feels more intimate. It's located in a strip mall with plenty of free parking when we went. The inside dining area feels small but not cramped. It also has somewhat of a comfortable "home" vibe instead of a high-end sushi vibe which is nice. Chef Son also smiles and jokes a lot which made us feel welcome. Even though the price is more affordable, the quality of the fish is still pretty high. Nearly every fish has that tender "melt" texture with well thought-out seasoning to accompany them. The anago and kinmedai were standouts for me. Chef Son also has some very creative and unique dishes like his saba sando. My only negative critique would be that the dessert is underwhelming with the yuzu being too sour. Other than that, I would say you definitely get your money's worth here. read more

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Sushi Sonagi is such a delight and overall a great omakase experience I hope to return to sooner than later. Sushi Sonagi is located in a strip mall on Artesia Blvd. before you hit the 91 freeway and by the early evening when you arrive, parking seems to be plentiful. Coming in, I was immediately greeted and given a reserved spot at the intimate sushi bar. The sushi bar itself is really fun and full of small LA-focused delights like a bobblehead of sports stars. And the music played old school 90's and early 00's jams. Behind the counter is Chef Daniel Son who does a wonderful job guiding the whole journey with a super friendly and laidback attitude. I loved how the ingredients are not only from his travels in Japan but also locally from the Torrance Farmers Market where I go often myself. Also love the presentation from the plates to all of the techniques he uses that you get a first hand look at. Drink-wise, they have carafes/bottles of sake as well as some beer options. I opted for one of the sake carafes which lasted me throughout the meal. The waitress that was serving the entire seating that night was also super funny and laid back as well along with being super attentive. As most omakase menus, this one changes every season. Here were some of my personal favorites of our 18 courses: *Flounder fin: One of the best sushi items we had that night. So buttery and delightful. Loved the explanation and conversations as well around some of the facts and challenges around serving this. *Hanasaki dolsot bap: Such a clever and delicious take on the dolsot bap. It's presented beautifully with the crab shell and then portioned out to all the patrons. If you wanted extras, the Chef is more than willing to accommodate. *Miso butter atsuyaki tamago: Loved this extra little oomph to the tamago with the miso butter. Again, just buttery smooth with a hint of sweetness. So good. *Chawanmushi: His chawanmushi was a great use of local ingredients like the summer corn and ikura. Refreshing and playful. *Scarlet shrimp: Absolutely delicious and delectable. A bright flavor. At the end, not only do you get the full menu but a really cute handwritten card that was a really nice touch. What a delight and so close to home. Thanks to Chef Son and the crew there for a wonderful experience. read more

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It's hard to put into words just how extraordinary our experience at Sushi Sonagi was. The intimate setting, Daniel's genuine passion for both food and people, and the unforgettable explosion of flavors came together to create a truly unique and beautiful dining experience. read more

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The service, food, and friendly atmosphere made our experience at Sushi Sonagi amazing. We enjoyed how personable the chef was and the variety of courses. The quality of the food was outstanding and value for the price were great (20 courses for $250). Our favorites were the mehikari tempura, madam, toro, uni, sakura ebi dolsot bap, and miso butter atsuyaki tamago. Their personal note at the end was the icing on the cake. We would love to come back! read more

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A rising star Sushi Chef in town! Chef Daniel Son is a native from City of Gardena. After his hard working apprenticeship from Tokyo, Japan, at a Michelin 3-star restaurant. Chef Son is back serving his community providing excellent delicacy and kindness. Sushi Sonagi opens three days a week (Fri - Sun). Reservation can be made on Tock, 30-day in advance at midnight. Oh gosh, I had the most trouble determining the right day to book a reservation. The simplest way, Chef Son shared, is to ask Google to determine the date. There is a bit of confusion on the person performing wonderful service throughout the night, resembling Chef Son, yes, she is Chef's sibling, making Sushi Sonagi a legit, local, family-run business. The interior emphasis on minimalism and I believe that is working well for the venue. This place has to stay lean in order to break even, serving nothing but the best to its customers. TBD... on food. read more

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Sushi Sonagi opened a little less than a year ago and since then, has been featured in the LA Times, Eater LA, various food magazines and added to the Michelin guide (much deserved!). I was lucky enough to snag a reservation here on 6/7/24. Reservations must be made ahead of time on Tock which are released 30 days ahead of time at midnight. They are only open Friday to Sundays, with 2 seatings per night at 5:30 and 7:45 PM so reservations might be a little tough to get, especially for a larger group. My husband and I came to the first seating. I loved how cozy and intimate it was inside with only 8 seats at the counter. We had so much fun chatting with Chef Daniel Son and hearing him explain each dish with passion. I enjoyed having a front row seat and getting to watch him masterfully create each piece with heart and precision. Their menu is omakase-style ($230 per person) with no exceptions or substitutions. There were 19 dishes on the evening that we dined: - Chawanmushi - Ankimo, Astrea Kaluga Caviar, Tomato - Black Abalone, Liver sauce, Hana Ho, Mazuma Wasabi - Tachiuo/Beltfish - Kisu/Whiting - Shima Aji/Striped Jack - Seki Aji/Horse Mackerel - Nodoguro/Black Throat Perch - Akami Zuke + Menegi/Lean Tuna + Baby Green Onion - Tokishirazu/Chum Salmon - Kohada/Gizzard Shad - Ganjang Gejang/Soy-Cured Flower Crab - Carabineros/Scarlet Shrimp - Uni/Sea Urchin - Anago/Sea Eel - Meiji Tofu/Akamiso Soup - Eggs & Dolsot Bap-SB Uni, Jidori Egg, Kinome - Miso Butter Atsuyaki Tamago - Monterey Strawberry Yuzu Ice Cream This is by far the BEST omakase I have ever experienced! I loved every single dish. All the sushi tasted so fresh and high quality and many of them were unique. I loved the creativity, the beautiful artistic presentation, the fusion of flavors and the nod to Chef Daniel's Korean heritage in some of the dishes. My favorite was the eggs & dolsot bap with uni. OMG AMAZING!! The crunchy texture of the rice with the richness of the uni and egg were an unbelievable marriage of flavors. I could really taste the love and heart poured out in to each dish. Service was excellent! That evening, we were served by Chef Daniel's sister, Annie who is super friendly and sweet! She also gave us printed menus to take home and a thank you card at the end of the meal! So nice!! It was such a memorable evening. My husband and I had a great time and we can't wait to come back again one day! Parking: free in plaza lot read more

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‍ 主厨本身是韩裔美国人，到东京有名的日式宴会 kaiseki restaurant (米三 - Nihonryori Ryugin) 实习。回到洛杉矶家乡后，大胆创新，突破传统板前的 Omakase 结合一等的食材跟自己的味觉地图，为我们展开一场日本高级的四季美食旅行！ OHMINE 3Grain Omachi - 没有喝出荔枝的味道，淡淡的黄桃跟花香（描述说是牡丹花 peony) 倒是很搭今天的食物 Chawanmushi - 茶碗蒸里放了雪蟹配上玉米，两者甘甜不相上下；像是白酒配海鲜，把这夏末甜甜的风都吹出了湖面。 Korean black abalone - 济州岛的黑鲍鱼，浸泡过清酒，再加上出入深化的肝胆汁，搭配淡淡的紫苏花香。贝类之王，成也！ Beltfish - 太刀鱼肉质纤细，层次分明；惊喜的是这个口味搭配，是很适合夏季的棒寿司。 Ankimo + carviar + finger lime from Washington - 如果上一个鲍鱼肝酱你吃不出来厉害（毕竟很多人可能第一次吃到），鮟鱇鱼肝就不稀奇了吧～ 但这一道完美展现主厨的功力，内脏处理的极好，口味上选了手指柠檬，我觉得可以再放多一点点，酸味提点下，更能吃出鱼子酱的海味！ Nigiri: 十贯握寿司 - 寿司米：寿司的比例大小很可以。一开始我觉得我的舍利 Shari 有些偏硬，中间的时候换了一桶新蒸好的米，硬度就恰好了。主厨之后解释他的寿司米都是精挑细选，混搭的比例也依照要做的不同寿司有不同要求。Nigiri 的部分，舍利都要蒸上两次，确保粒粒分明，还不能流失米粒的甜味。看在这么用心讲究的份上，太给分了 - 鱼生：光是食材应该就去掉 2/3 餐费啦～ 新子、喉黑赤鯥、缟鰺、Engawa、Anago 还有马粪云丹。给料完全不手软，仿佛付了张机票钱，把日本当地最好的食材送到你面前，还附上料理！ 招牌动作 - Chef Daniel Son 是懂得镜头的！名贵食材之外，配色也是超级好看 - Carabineros 号称是深海大虾中的极品， 西班牙Scarlet Shrimp 鲜嫩爆汁以外，还极具弹性！太美味了 - Hanasaki King Crab 花咲蟹 配上韩国石锅拌饭，锅巴的部分很酥脆。海盐有点多了，我比较想吃的螃蟹本身的清甜，但是光看这表演，加上扑鼻而来的长备炭烤香气， 跟色泽鲜红的花咲蟹，Refill or not refill 都满足的"咲"开怀啦～ Tamago 卵子烧 - 封神大作！ 因为Sushi Sonagi 不是传统的板前师傅，我还很惊讶他的卵子烧可以做的这么正宗又经典。加入了在LA都会被避免的 shrimp & scallop 放上清酒浸泡，上桌前再用味增奶油一抹，微微加热。标准的日本人职人精神 -- 你以为只是一块小蛋糕吗？吃完这口，我保证你回不去什么才是 Tamago! CP值好到可以省兩趟美西-日本來回機票。洛杉磯提著燈籠都找不到這麼划算的 Omakase 目前只做四五六，只接受 Tock 訂位。要在去之前的30天前才開放預訂（數學算很久 下次用AI 訂位比較快） read more

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I celebrated my birthday here,and it was totally worth it. The chef even went out of his way to write me a birthday card. was blown away by the Red King Prawns！highly recommend. Most places give you one baby squid each, but here they gave us three apiece! Plus, they served two kinds of Hokkaido uni. Highly recommend it. We'll definitely be back! Can't recommend it enough. read more

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High-end sushi is a tough game to play in so many areas of the country, and Los Angeles is no exception. Chef Daniel Son takes a somewhat different approach than many of his competitors; while many of his competitors are quite friendly and approachable, he is even more so than most. The vibe inside is a hair less formal than some others, but still classic yet contemporary. And the menu does a few things differently. The fish is quality, but not quite the extremes in variety of many of his competitors. Instead he exercises his own flair, with homemade milk bread for a saba (Japanese mackerel) sandwich, and a female Japanese snow crab rice (seikogani dolsot bap) you would likely not see from anyone other than a Korean-American chef. Final bit is the price, which is a tad cheaper than some of his competitors. If you want the best possible, purely focused experience, on sushi-- maybe go elsewhere. If you are open to a bit more variety in your omakase experience, then Sushi Sonagi is worth a visit. read more

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Where do we begin? Before we even get to the food, I have to commend Sushi Sonagi on their service. It's basically run by Daniel (chef), his wife Janet and sister Annie. I had questions on the reservation system and Janet answered them all and even checked back with me after I had booked it. During service, Daniel and Annie took care of each guest with such sincere hospitality that you felt like you were eating at their family home. And at the end of the night you even get a hand written note of appreciation from them. Amazing. But let's get to the food. We were beyond curious just reading about Daniel's stints at Michelin 3-star restaurants in Japan and at Noma and also at his family's local sushi restaurant. On top of all that, he deftly includes notes from his Korean heritage into food that still maintains its traditional Japanese tastes and appearances. The addition of all these elements doesn't turn it into fusion cuisine. The meal remains with its top level traditional omakase roots but with highlights of unique flavors and techniques that just serve to heighten the main ingredients. When you look at the menu of the dishes (which they kindly give you a copy to keep) you won't see the usual aquatic life forms. Daniel sources unique varieties and cuts that actually taste superior in many ways to their more common counterparts. Instead of the usual toro for example, he presents seared flounder fin meat that tastes as buttery and rich as the fattiest tuna you've had. And everything else you learn, is either very hard to come by and/or the very best quality one can obtain. I will dream of those Scarlet Shrimps from Spain until the next time I can visit. Eating at Sonagi is like having the best omakase you can imagine, with elements of Noma sprinkled in, while sitting at the dining table at your favorite cousin's house. read more

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What a truly delightful Omakase! Perfect for my 1,000th review! In order to dine here, you must make a reservation via Tock. There are some reservations available for Oct. I just checked. If & when you make a reservation, there is a $50 per person deposit taken to secure your reservation. It is refunded after you have dined. The price was $175, but has increased to $200. This restaurant is located in a strip mall between Torimatsu & El Pollo Inka. Parking is plentiful and free. The door remains locked until they are ready for your time slot. If you arrive early, which I recommend, then you'll be waiting outside. As we enter, we are greeted by our server, Janet, the chef's wife. She is very sweet and welcoming. Chef Daniel Son is at the counter getting last minute things placed and ready. He greets us also. Even though everyone is seated at the Sushi Bar, don't expect to see the traditional refrigerated display case of Sushi. We are seated. There were 6 diners at our Omakase. I enjoyed most everything! Some things I hadn't tasted or seen before and others were combinations I hadn't had before. Loved the creativity! Some courses we waited until all of us were served, others, the chef recommended we eat right away. Chef Son dry ages some of the fish himself. He has a Dry-Ager where you can see the fish inside. Props to my non-sushi eating husband! He surprised me with the reservation and he tasted every single thing! He wasn't a fan of the Uni (Sea Urchin), so he gave me most of his after he had a taste. Plus, he knows I love it and would appreciate it more. He was a champ!! Chef Daniel explained what we were receiving as he set it in front of us. I appreciated his knowledge and sharing with us where ingredients came from and what some were. I can't recall ever seeing or eating a Sancho Leaf. We started out with Iced Green Tea. Then we were given the Chawanmushi with Dungeness Crab, Santa Barbara Uni, & Chive Oil. I haven't had such a decadent Chawanmushi in my life! It was stunning & delectable! Definitely a great opener for what was to come! I won't go into detail about everything we ate ... all my pictures for 08-19-2023 have a short description attached. I was really hoping to try the Grilled Kuromutsu Akare-Yaki. It looked so good and interesting! Chef Daniel's Omakase Menu changes depending on what is in season. We even had a Kiss Melon from our local Torrance Farmers' Market in our Yuzu Sorbet dessert. The chef's insight & interactions made the Omakase more intimate, like we were friends. It was a memorable evening! read more

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Sushi Sonagi is located in a tired strip mall filled with sleepy looking shops offering odds and ends mostly with an Asian tilt. Sushi Sonagi is so minimalist it should just be spelled min. But I'd rather pay for the food and service than decor. While this was my first impression the proof is in the taberu. Parking is free and hassle free. Plenty of spots just steps from the door. So ladies, strap on those new 6 inch high Larroudes and strike a pose. Inside its all spotless bleached Pine. There are three little ceramic kittens on a shelf. Voila, decor, check. But as you enter Chef Daniel is already busy trimming and brimming at his full house of just 8. The Counter is angled so you can wish your new bestie at the far end a Happy Birthday. Janet-san seats you and keeps the magic moving throughout the adventure. Dinner begins exactly at 5:30 and is coursed and paced with the forethought of a hit Broadway show. There is also a 7:45 seating for those who can manage 20 courses and still wiggle at the clubs afterward. The vibe is relaxed and fun from the jump but the food is as serious as a marriage proposal. So, move over Jiro, there's a new big dog on the porch. Janet-san recommended a split of Kubota Nanjyu Sake, which you don't have to split if you're an only child. Mid meal I switched to Kid Sake. Sounds like a DJ's handle, but it is actually a Red Rice blend and as dark pink as the Zinfandel you added to the Total Wine cart on a whim. It was a good thing I activated the Auto Pilot for the trip home. I opened my eyes and I was in my driveway. Wait a minute I don't have Auto Pilot. Dinner is a tsunami of tastes and textures and seemingly endless. The courses kept coming until you've eaten all 20 and then feebly surrendered. The Rice is a blend of specifically sourced heritage grains, and is properly cooked to pair perfectly with each different fish Chef Daniel molds into each bite along with his house made Vinegars and hand grated true Wasabi Root when the Sushi warrants it. The menu changes with the seasons, so each time you go here it will be the first time and the following is a sample of what is waiting for you. Chef Daniel describes each bite, answers questions and guides his guests through the experience with humor and passion for his craft. So buckle up. Better yet unbuckle as here is a sample of you may see. Chawanmushi (Egg Custard) with Dungeness Crab and Santa Barbara Uni, and Chive Oil. Monkfish Liver Tartlet with Astrea Kaluga Caviar, and farm fresh Sungold Cherry Tomatoes. Ground Wagyu Beef on house made Milk Bread with Vinegar, Korean Pear, and Kinome (leaves from a Sechuan Pepper Tree). Olive Flounder. Striped Jack. Shredded Baby Shrimp. King Mackerel. Golden Eye Snapper. Green Eyes. (Very rare small fish found in deep water). Marinated Big Eye Tuna. Ocean Trout. Gizzard Shad. Mackerel from Japan's inland sea with strong currents to make it less fatty. Ark Shell Clam. Sea Urchin from Hokkaido. Chef's Choice Hand Roll (Spicy Tuna, Crab, and Salmon Roe). Miso Soup with Matsutake (Mushroom) and Shingiku (Chrysanthemum Flowers). Sea Eel. Miso Butter Omelet. White Sesame Ice Cream with Berry du Jour sauce. Ready to tap out? Waddle to the LOO. Both are surgical suite clean. However, only the ladies has the individual Floss and Mouth Wash. Traditionally Japan embraced a Man's World. So, ladies, apparently fish breath is a YP and not an MP. I'm gonna ditch the take out Karaage and return to Sushi Sonagi. read more

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My friends and I recently dined at Sushi Sonagi and had an amazing meal! Chef Daniel Son is so thoughtful and creative - we had 20 superb dishes (I've shared just a few in my photos) and enjoyed each one. My friends and I grew up in the South Bay, so we were especially delighted that Chef Son chose Gardena to open his restaurant. The ambience and service was warm and welcoming, and Chef Son is so friendly and knowledgeable, and happy to answer diners' questions. What a memorable meal - thank you, Chef Son! read more

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Daniel Son and his team have created an unbelievable omakase. We did not had a single dish we disliked in the 20-ish courses we were served; on the contrary, we had many that we kept talking about well after we came home stuffed from such a wonderful dinner. His food is clearly well executed, respectful of tradition yet cosmopolitan because of the varied influences he's had through his training, including his Korean background as a South Bay native. His staff is on point. We will be back! read more

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Let me start off by saying the person who gave this place 1 star because they don't understand you need a reservation for an eight person omakase restaurant, should not be able to leave reviews. This place is absolutely fantastic. From the service, atmosphere, and of course the experience. Chef Daniel takes you on an incredible cuisine adventure. From flavors to textures each dish(current spring menu as of 05/09/25 has 20 courses) shows off his creativity and experience in the industry. He also sources ingredients from local businesses. I won't bore you with my thoughts on every dish, but I will say chef Daniel has a way of getting you out of your comfort zone and making sure you're glad he did. I personally love his style as it incorporates his Korean heritage into Japanese omakase. Much like the South Bay where Chef Daniel is from, it's a perfect blend of cuisines. The service is outstanding. You are attended to like you are on a first class flight. Water, sake, beer, is always filled, dishes are set in front of you very professionally, and I won't spoil it they do something I found amazing when you get your receipt. This place is a MUST try for anyone looking for an excellent food experience. Let that put your concerns with the price at ease. This is a must for not just sushi lovers but anyone looking for an absolute culinary experience. read more

Sushi Sonagi - Current spring 2025 menu as of 05/09/2025 - Sushi Bars Near Me - Gardena, California

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Located next to Torimatsu, Sushi Sonagi is a quaint sushi restaurant in a strip mall on Artesia. As you walking, you're greeted by chef with a big smile. The meal: 1. Chawanmushi with corn and uni: The corn was sweet and a good texture contrast with the custard. I liked the flavor but the custard itself was a bit too solid and not silky, creamy as expected. 2. Ankimo Kaluga tart with tomato: pretty good. The Ankimo is definitely a strong flavor so can't taste the Kaluga as well. But still a good dish. 3. Silver pomfret: the softly cooked fish balanced with the ponzu sauce 4. Sushi: There were some interesting and different types of fish that you won't find in other sushi restaurants in the area. The rice and/or soy sauce were a bit too salty for me and this affected the taste and flavor of the fish. 5. Miso butter Tamago: nicely sweet and fluffy tamago. The miso butter gives it a sweet and salty play to the dish. 6. Cold noodle with crab: nice and light. Would prefer if there was a slightly stronger vinegar flavor for balance. The service was A+++. Chef and his wife who works as the waitress there, were kind and attentive. Food overall 3.5 and service a 5. The score would be higher if the rice wasn't as salty for my personal taste. read more

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This place actually really impressed me. Often you get high-end sushi, it's good fresh fish, everything tastes good, you go home and you forget about it. Here I felt that alongside the basics, there were a lot of really unique dishes. Honestly I put this place in my top 3 spots of all time, I can't wait to return. Interior is super chill, parking easy. Chef Daniel is very laid back, doesn't take himself too seriously, and you can tell he really loves what he's doing. One minor thing, the rice dish, I didn't care for it. That being said, the desert, that sour/sweet item, I forget the name, that was absolutely incredible. So surprised to have a desert that good at a sushi restaurant. read more

Before I decided to try a new restaurant, I would try to do a little research on style of food, look at their pictures, and by reading Sonagi self introduction on Tock where it says "highlight and celebrate the rich sushi culture of Japan, Korea, and California summed up in an omakase", I already knew I am heading into a brand new concept of omakase. In my mind I already pick Zaku as my pairing sake tonight with Sonagi omakase, since both of them has very similar concept of "Collective Cultures" in their works. Step into the restaurant and was greeted by a huge friendly smile from Chef and waitress, handed all 3 bottles of sake to the waitress and gave a brief instruction on their order of serving, I was seated and looking forward to a spectacular night of dinner. The first few dishes served were abalone, scallop, and mackerel sashimi sandwich. After I finish the abalone, I immediately know I was underprepared in wine and should have bring along some Chardonnay to pair with the food. The abalone and scallop has this amazing rich and creamy sauce in it. The depth of the abalone flavor is so deep, the highly aromatic with little fresh acidity from the Zaku Daichi sake is no match with the sauce, I need a young chardonnay with just a bit moderate acidity to get through the sauce and take my palate to the next level. Now come the mackerel sashimi sandwich with toast made by Chef himself. I quickly pick it up with my hand, finished it in 2 bites, and the idea of the California fast and casual dining come right into my mind. The fattiness of the mackerel match perfectly with a lightly toasted bread with buttery and caramel-like taste. It is a brilliant dish and chef certainly achieve something special here. Next come with a series of nigiri sushi and the ZAKU Grand Meister sake does it job. This sake has a deep and profound aromas with an exquisite flavor, paired perfectly with each sushi. Each piece of sushi was delicious and the scarlet shrimp looks particularly stunning as a nigiri, that glaze on top of it just makes you want to dive into it right away. I haven't see such high quality of cooking, creativity, and presentation of food in LA for a long time, I believe most of the dishes I had tonight are consider as Chef Daniel's signature dish that represents his concept of summing up culinary cultures of sushi and Asian cooking. He is re-defining the Japan, Korea, and California cuisines and yet keep the key traditional elements in it. The problem I believe is other competition will copy what Chef Daniel is doing here and steal his ideas, but I definitely love what I had tonight and will go back in the near future to have more. read more

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It took months of trying to get a reservation, but the stars aligned and we were finally able to get a reservation for the 5:30 seating. It was well worth the wait to experience and savor every course that Chef Daniel prepared for us. He explained every dish and the origin of the seafood in each course. I haven't been this full after eating dinner in years, but totally enjoyed every dish. There was only 6 guests dining when we were there and it seemed like everyone enjoyed themselves. Chef Daniel and his wife made us feel like old friends and we enjoyed our experience completely. read more

Sushi Sonagi - Entrance - Sushi Bars Near Me - Gardena, California

Sushi Sonagi is not your ordinary upscale sushi restaurant. Every piece of sushi served has layers and complexities of flavor. Last night was my 3rd time dining there. If Chef Daniel were to compete in the Netflix series of "Culinary Class Wars", I'm positive that he'd in the top 4. Upscale sushi restaurants are a dime a dozen in L A. Nevertheless, Sushi Sonagi is definitely among the top 3. read more

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Amazing dining experience. This is one of the best priced omakase we've done. Chef is friendly and very engaging and explained each item well. Great selection of fish. Some just melts in your mouth. Very intimate setting. Reservation fills up fast so lock in your special night ahead of time. read more

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[Review #802; 1 of 2] 2024-001 I wanted my 1st review of the year to be special & need some time to draft this lengthy one of Sushi Sonagi. Korean-American Chef Daniel Son takes over Kanpachi's spot this past spring, serving up an inspired Japanese-Korean omakase sushi bar style. I was absolutely thrilled to discover Sushi Sonagi making way to the South Bay, his hometown in Gardena!! I did some research, & Chef Son has impressive mentorships that includes: Kura Fine Japanese Cuisine (with his father, Sonny Son), Copenhagen's Noma, San Mateo's Yoshizumi, Tokyo's Nihonryori RyuGin. Food Order: 18 COURSE OMAKASE: CHAWANMUSHI (ikura shoyuzuke, SB uni, gamtae), ANKIMO TART (astrea kaluga caviar), MASABA SANDO (mackerel sandwich inspired by Gion Rohan), BURI (wild yellowtail), ONAGADAI (ruby snapper), SHIMA AJI (striped jack), SHIRO EBI (baby white shrimp), KINMEDAI (golden eye snapper), SAWARA (king mackerel), SUMAGATSUO (striped skipjack tuna), CARABINEROS (scarlet shrimp), GANJANG GEJANG MAKI (soy cured crab roll), UNI (sea urchin), ANAGO (sea eel), DOLSOT SEKOGANI (female snow crab), DUNGENESS CRAB SOUP (shingiku, yuzu), MISO BUTTER ATSUYAKI TAMAGO (miso butter omelet), YUZU PUDDING (mandarin ice) Servers: Chef Daniel Son & Janet (his wife) Service: Attentive, friendly, intimate setting (8-seats only); Tock reservations may be hard to come by on a 30-day rolling calendar that opens at midnight for Fridays - Sundays: 5:30 PM or 7:45 PM. It took me 5 months before I secured a spot in 01/2024. ¯\_(ツ)_/¯ Menu: Omakase only; no substitutions or food allergy accommodations. The restaurant is located in a strip mall, off Artesia Blvd. & Normandie Ave., with plenty of parking. This was my food sibling's Christmas present, though it took awhile to secure a reservation. Arriving early, we could see Chef Son inside but the door was locked. Another diner informed me that they will open right on the dot. Door unlocks promptly at 7:45 PM, we're ushered in, coats stored in bins on the bench behind our seat, & drink orders are taken within minutes. Though half of the diners are repeats, Chef Son introduces himself & 1st course: Chawanmushi, an egg custard dish topped with ikura shoyuzuke (marinated salmon roe), SB uni (Santa Barbara uni is highly sought after; considered better than Hokkaido uni that even Japan imports from SB), gamtae (seaweed) that's beautifully presented in a tea cup, noting the New Year. Its consistency is similar to Chinese steamed eggs (sweet), but this is more savory with an ocean freshness from the roe, uni, & seaweed. His Korean-influenced omakase menu is a series of nigiri & prepared dishes, paying homage to traditional Japanese techniques while representing L.A. & other cultural influences, both breaking yet honoring traditions & techniques. One of his techniques is dry-aging fish (my first via 07/2021 Rustic Canyon x The Joint partnership), a preservation method that pulls water from flesh in a dry, temperature-controlled environment, improving taste & texture for a more developed & richer flavor, while extending shelf life. Cleaner & sweeter taste, with a more melt-in-your-mouth buttery texture. Mmm... Mmm... Mmm!! Most of our menu was sourced from Japan along with Torrance farmer's market local produce. Chatting with Chef Son, all your senses are aroused from the love & passion for his craft. I love this intimate setting where I can watch up close & personal as this sushi master lovingly prepare each course (I posted several videos). Several nigiris were carefully painted with sauce. To maintain the cool temp of the Shiro Ebi, he used kkaennip (Korean sesame leaf) to shape the nigiri. If dolsot (Korean stone bowl) is on the menu... the wondrous smells of crunchy rice deliciousness wafting in the dining space stirs your gut in anticipation; I'm still heady remembering it as I write this review. And when he turned on the burner to toast the tamago (rolled omelette)... the charred brought up notes of baking. Even something as simple as cooking rice, there's so much trial & error from the types of rice, types of water, & cooking methods. Did you know there's a difference in color for male (lighter) & female (darker) uni, & that males are sweeter & have a smoother texture where as females are saltier & firmer? If you're a sushi aficionado, Sushi Sonagi is an absolute must!! Part 2 to follow shortly, delving on each course. Oishii-desu!!! read more

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Best omakase! Unique flavor. Small setting. Friendly owners. Even enjoy the crowd dining together. They know where the best places are! read more

This is one of the best sushi omakase places I've been to, and at $230 currently you definitely get your money's worth. Don't come here if you want the typical omakase experience, Chef Daniel is super friendly, easy to talk to, and clearly passionate about his work. You won't find Toro here, instead you'll try some more interesting fish cuts, including Black throat perch, which was my favorite of the night (also most expensive heh). The hairy crab with rice was super cool presentation and tasty. There was shrimp from Spain, and this amazing tofu soup where Chef had meticulously cut into strips so it looked like a flower. Chef Daniel also has an interesting background having worked at many high end restaurants such as Noma, and owns Katsu Sando. He was super nice to some of my friends for whom this was their first high end sushi omakase experience. Reservations for a Saturday 5pm seating wasn't too hard to get -- just have to stay up til midnight and make sure you figure out the correct day reservations will open for day you want. Free parking in the strip mall parking lot out front. Highly recommend! read more

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Been going here for the past 2 years. It's the only higher priced dining place I have ever chosen the repeat on a regular basis. I've been around 10 times so far and it's been fantastic every time. Daniel is legit and so is his sushi read more

It would be an understatement to say that the Sushi Sonagi team pays attention to detail. Everything was fresh and everything was innovative. It took us damn near a year to snag a reservation here and I completely understand why. Chef Daniel Son is a star and the overall experience at Sonagi made it worth every single penny. read more

We went to Sushi Sonagi for omaakase last night after I read about it on Eater LA earlier this year, and am SO glad we did. Chef Daniel Son - a second-generation sushi chef who poured his heart into this cozy, intimate space - was great. He and diners (other than the clearly-instagram-driven couple next to us) had fantastic conversations about the ingredients, technique, etc - an enlightening insight into the experience of "a good meal". The fishes were dry-aged just perfectly - not fishy (kohada/gizzard shad maybe a tiny bit but much less than expected/usual), the ingredients chosen very thoughtfully and not just lavishly, the rice and vinegars paired perfectly, and the delicate knife work was just ‍. Would recommend! As a testament to how good it was, there were separate course I didn't even take pictures of - just ate them as soon as the chef plated them! read more

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New omakase sushi restaurant opening from Chef Daniel Son of Katsu Sando in Gardena. They have only been opened for a week. I have been following them for a while and was very excited about the opening. I was able to grab a reservation after the release before it was sold out. Sushi Sonagi features premium fish from Japan with influence of Japan, Korea, and California. The meal was very thoughtful and well-balanced, featuring dry-aged fish. The Hokkaido Scallop was amazing. Daniel is very down-to-earth. The environment was very friendly and enjoyable. His wife, Janet, serves alongside. Kaze no Mori sake is refreshing with pear flavor, unpasteurized and unfiltered. Great opening pricing for $175 per person (will be increased later). Only 6 seats per seating and 2 seating available during opening, and only opens 3 times a week. Opening month reservations all sold out within 2 hours of release via Tock. Green tea is complimentary. At Kanpachi/ Kanpachi To-Go's old location. No sign in the inner door, but there's a sign on the outer exterior wall. 2 stores away from Torimatsu. Free parking in strip mall. read more

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