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    Sushidokoro Miyama

    4.8 (21 reviews)
    Closed 5:30 pm - 10:00 PM
    Updated 2 months ago

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    SUSHIDOKORO MIYAMA ATMOSPHERE

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    Betty W.

    I had a very pleasant lunch experience. We had the 10-course omakase lunch set, which was $130 per person. I liked that we didn't have to worry about what to order. For this price point, the fish quality was very, very good. My favorite was the toro. It really melts in your mouth, just like the waiter said. That was definitely the highlight for me. If I'm being very strict, the omakase experience felt a little too casual. The server could be a bit more formal and confident when introducing each dish, which would make the whole experience feel more professional. But overall, it was still a very pleasant experience. Lunch was quiet and comfortable, and it's a nice place to sit with a friend or even have a business lunch.

    Bonnie D.

    My girlies took me here for my bday and it was such an experience! We reserved our seats a few days before we decided to go. It was a little confusing to find the restaurant but if you know where sushi kisen is, you just have to walk along the right side of the building and circle around and you are there. The restaurant itself have 8 seats and it took around 2 hour to finish. Chef Hiro took the time to explain each dish as he presented them for us to eat. It's a very intimate setting and the quality of each bite was amazing.

    Jennifer W.

    Tucked away in the rear of a busy plaza, this intimate 8-seat omakase restaurant, helmed by the talented Hiro Yamada, offers an elevated sushi experience that is a true testament to his skill and precision. As the sister restaurant to Sushi Kisen, expectations were high, and Hiro-san did not disappoint. From start to finish, this meal was a masterclass in sushi craftsmanship. A few things worth noting: - Reservations are made through Tock - Plenty of parking immediately in front of the restaurant, behind Sushi Kisen - Hiro-san uses two types of rice to complement the different flavors of fish - Each course is generously portioned so come hungry Overall, it was a good experience. The sushi rice played a crucial role in creating a harmonious contrast between the fish and the rice, and Hiro-san knew exactly which to pair. Would likely return!

    lisa p.

    Visited again in January 2026 and service was great as usual. Ordered different sake this time and tried the Jikon TOKUTÔ OMACHI. WOW !! Yum

    Samantha L.

    Everything was so good! Excellent service, really clean and minimal interior, and delicious sushi. Each dish was exceptional. Would love to go again! The restroom is also very clean and stocked with all kinds of stuff lol

    Jack L.

    Eight seats. $200+ a head. Hidden behind another sushi place like it's trying to avoid being recognized. The setup screams "exclusive," and honestly, I was ready to be impressed. I came in fully ready to love it. I mean, premium omakase right in the heart of the SGV? Yes, please. The space is cozy, the service is smooth, and the presentation? Gorgeous. The meal was calmly paced, nicely timed, the whole vibe. But then came the food. And.. yeah. It was fine. Very polite. The entire menu felt stuck on low volume: light saltiness and soft textures for every single dish, and I mean, Every, Single, Dish. Yeah, I get it, sushi is soft, but even the octopus and abalone, usually the MVPs of chewy contrast, were cooked into soft submission. I kept waiting for something with crunch, zing, or even a little personality. No dice. They ended with ice cream, and I honestly would've celebrated a single crispy wafer on there. The uni? Whew. It had this oddly preservative-y scent that took me out of the moment. For something that's supposed to be a highlight, it felt like the backup singer forgot their line. If Hokkaido uni can't be served fresh, maybe just tag in Santa Barbara. No shame there, not everything needs to be imported from Japan. For $200+ a head, I expected at least a few "wow" moments or one bite that made me sit up straight. Instead, it was a series of soft-spoken bites with good manners.

    Ella H.

    Another great option in SGV when you crave for quality omakase and nigiri experiences! Chef Hiro is professional and so convivial. He served all the 23 dishes within 2 hours smoothly, including the chit chat with each guest and customization of the amount of rice, favor preference, and drinks! It was truly an unbeatable meal for Japanese omakase. The "neta" were prepared with a lot of techniques and thoughts. I like the two different kinds of "shari" too. The best part of the meal is the "tempo" and the order of all the gourmet food - Appetizers, light white fish, a stomach-warming "charwanmushi" , marinated silver-skinned fish, fatty and heavier seafood and red fleshed fish - palate cleansers - dessert! Reservations - Two time slots. I recommend to book the 5:30 pm - The pro is you will finish the dinner early without getting a food coma since it is a decent amount of food. The con will be that you might feel a bit rushed because they gonna prepare for the upcoming 8:00 pm.

    Tiff L.

    Two seatings per night, 5 days a week. 8 seats maximum. Best omakase in town! Finally one worth coming to in Arcadia! 1. Seaweed(from okinawa) Dashi soup - I've had this before in a vinegar base and I usually don't care for it but in this soup, it was absolutely delicious! 2. Baby raw eel (anago) - seasonal in a slight vinegar sauce, almost feels like you're eating clear noodles 3. King mackerel (sawara) - topped with onion puree and shiso flowers 4. Needle fish (sayori) - a texture 5. Glass shrimp (shiro ebi) - melts in your mouth. Literally. Buttery soft texture 6. Wild baby snapper (kasugo) - with irizake dressing. Pre - the invention of soy sauce 7. Ink squid (sumika) - creamy 8. Amberjack (kanpachi) - one of my faves, the best texture 9. Chawanmushi - homemade sesame tofu with cherry blossom shrimp, ginko nuts, Oyster, Wasabi 10. Monkfish liver (ankimo) - made with love & cooked in sake, instead of traditionally being steamed, into a little roll with kanpyo maki 11. Golden eye snapper (kinmedai) - slightly smoked to divinity 12. Bluefin Tuna (from nagasaki) - aged for 1 week 13. Chutoro 14. Otoro 15. Spring squid marinated in miso 16. Sardine family (iwashi) - acquired taste. On the salty side 17. Scallop (hotate) - slightly boiled 18. Hokkaido uni bufun & ikura don 19. Negitoro handroll 20. Ginger sprout handroll 21. Akadashi miso soup 22. Completely Home made matcha ice cream, red bean, & mochi Chef Hiro really puts his passion into each dish and you can really tell. $200/pp + 18% service charge included. Located on the back side of the Plaza. Not visible unless you go towards the back where it's unseen. Can't wait to come back!

    Lisa L.

    This spot has been a running regular of me and my husband now for about a year. It's straight up seasonal, innovative, salty vinegary rice with tasty cured fish and thoughtful cooked dishes that always brings me and my husband a smile. Thank you Chef! It's a simple classic sushi bar counter that seats about 8 comfortably. With so many spots in so cal, this one is one to keep returning to.

    Matsutske mushrooms
    Celine L.

    Sushi Kisen just opened a sister Omakase restaurant in the same plaza, but in the backside, and headed by one of their main chefs Chef Hiro. The space is small and intimate and only fits up to eight seats. This was a $200 Omakase with 23 courses, and we left feeling stuffed. We started out with four appetizers before moving onto the Nigiri, and almost all of their fish were wild, except for the tuna. It is not often that I see something new at omakase, but they were a couple pleasant surprises like a slow cooked hotate nigiri with sake, and soy sauce. Everything was very well done and executed, and pacing was about 2-2.5 hours. They just opened reservations on Tock and for the price point and amount and quality of food you're getting, well worth the price point!

    Sushi
    Aryan B.

    23 course was good. I wish he had otoro or Red snapper. Service was good. I left pretty full. I couldn't finish all the sushi. Ambiance was good too. It's a small cute place. 8.5/10. I'd come back And I recommend this place.

    Seaweed in dashi broth
    Ann Y.

    I've been constantly talking about this place to my friends and coworkers after trying it out last Thursday. It's hard to find a good omakase in the SGV, and this place has surprised me. $200 for about 22 courses, it was better than I expected. It was interesting to me how they used different techniques to bring the flavors out of each fish. The sushi chef told us all the fishes he served us with were all from Japan and was seasonal. The flavors tailored to a summer taste. :) Aside from the sushi, one of my favorite dish was this steam egg topped with ume sauce. The Ume sauce gave a sweet and sour refreshing taste (don't really know how to describe it but it helped opened up my appetite). The last course was served with a house made sesame ice cream and it was super nutty with a hint of sweetness. Yum! Anyways, that's all I have to say. Definitely will go again!

    Chloe C.

    I had an amazing time at Sushidokoro Miyama. I came to SoCal for a birthday trip and was looking for a special way to celebrate! It's a 8 seater omakase. It's a cozy and intimate space. I loved how Chef Hiro gave seasonal information about each dish. The extra information about what fish would be served if it was another season was great. I look forward to dining here again to try his seasonal dishes he mentioned!

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    Sushi Kisen

    Sushi Kisen

    4.3(509 reviews)
    0.0 mi

    TLDR: Fresh, high-quality sushi with generous portions, perfectly seasoned rice, and buttery uni…read more Relaxing ambience and delicious sides make it feel elevated even for takeout. Parking can be tight during busy hours, and phone service felt a little rushed during dinner time. Togo orders must be ordered online. We ordered takeout from Sushi Kisen after craving sushi, and it ended up being much more filling than expected. The premium chirashi dinner comes with a generous portion of rice and a great variety of fresh sashimi, while the deluxe sushi dinner is the perfect amount for my husband. The rice is perfectly seasoned, and the fish tastes incredibly fresh. The uni stands out. It was buttery, clean, and not fishy at all, which says a lot because I normally don't order uni. The sides are also delicious and make the meal feel more complete, including pickled vegetables, acorn jelly, and steamed vegetables/sweet potato. Even though we ordered takeout, the restaurant gives off a relaxing and chill ambience that makes me want to come back and try the omakase in person. There's a small shared parking lot with several nearby shops and restaurants, so I can see parking being difficult during peak dinner hours. The lady helping us on the phone also doesn't seem very patient, although it may have just been because we called during the dinner rush. One small complaint is the packaged wasabi, which looks noticeably old and dark green compared to the bright green fresh wasabi included separately. Overall, though, the quality and freshness of the food easily stand out.

    Went to Sushi Kisen recently (April 25th) for lunch and had a great experience! We were able to sit…read moreat the sushi bar and enjoy the omakase, which was absolutely to die for. Every piece tasted fresh and thoughtfully prepared. The service was excellent and our chef was very kind and welcoming throughout the experience. You could really tell there was a lot of care put into both the food and the atmosphere. Honestly, I would definitely come back again.

    Photos
    Sushi Kisen - Inside

    Inside

    Sushi Kisen - Blue crab handroll

    Blue crab handroll

    Sushi Kisen - Anniversary Special

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    Anniversary Special

    Mikomi Sushi Monrovia - Inside their new location - used to be T Phillips Alehouse

    Mikomi Sushi Monrovia

    4.4(2.4k reviews)
    3.3 mi
    $$
    Fine dining
    Locally owned & operated

    Dinner at Mikomi Sushi was honestly exceptional. The sashimi selections were incredibly fresh,…read moreespecially paired with the fresh wasabi that brought out every clean, delicate flavor. You could immediately tell real thought went into each choice. The cucumber salad was crisp and perfectly balanced, and service throughout the night was excellent attentive, welcoming, and polished without ever feeling forced. What made the evening even more special was watching someone rediscover how great sushi can actually be. Her incredible choices of sashimi made the entire dinner feel elevated, and somehow turned a simple night out into something spectacular.

    The restaurant was clean and offered table and booth seating options. They do not seat you until…read moreeveryone in your party is there. And they do not accept reservations. Our group of 6 adults went shortly after 6pm on a rainy Saturday and were seated rather quickly. The restaurant is spacious and about 75% full. By the time we left, there was a small group of people waiting to be seated. The servers were humans and robots. The food....excellent! Presentation and quality were incredible. Time between food ordered and arriving to our table was very reasonable but not too fast that made you wonder if it was already made just sitting in the back. Our party of 6 ordered spicy tuna crispy rice, avocado rolls, Mikomi special role, Firecracker roll, age dashi tofu, Lady Marmalade, ultimate salmon roll, mango special roll, and a ramen bowl that I did not get the name of (our friend ordered). No pics to post, but a sushi spot worth checking out!

    Photos
    Mikomi Sushi Monrovia - Inside   @dangit.all

    Inside @dangit.all

    Mikomi Sushi Monrovia - Bar area

    Bar area

    Mikomi Sushi Monrovia

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    Izakaya Tonchinkan

    Izakaya Tonchinkan

    4.4(353 reviews)
    0.1 mi
    $$$

    Came here on a Wednesday around 5:35pm thinking we could just walk in... nope The place was…read morealready mostly full with a lot of reserved tables. There are limited booth seating (about 4 booths), one larger table, and roughly a dozen counter seats. We were a party of 4 with another group of 3 expected at the counter, so we were told next availability would be 7pm. But the owner (also the sushi/master chef) stepped in and offered to squeeze in an extra chair for us at the bar. We happily said yes, and that pretty much set the tone for the night. The ambiance is a cute, homey Japanese-style spot. It's calm and quiet enough to actually have a conversation, which I really appreciated. The owner was also cracking jokes throughout the night and kept everyone entertained, which made the experience feel even more personal. Food highlights: * Eihire (seared stingray fin) - 9/10. Great drinking snack, just wish there was more. * Grilled Angus beef tongue - 9/10. Tender with a really good jalapeño sauce. * Hokkaido uni tray with roasted nori - 10/10. Favorite dish of the night, easily. * Chicken liver, gizzard, and hearts in sweet soy - 10/10. Super rich and flavorful. * Whole grilled seabass - 9.5/10. Perfectly cooked, but could've used more ponzu. * Sous vide + grilled duck breast - 8/10. Solid, especially with salt and hot mustard. The mashed potatoes and roasted veggies on the side were . * Deep fried eel with ponzu - 7/10. Decent, but didn't stand out compared to the other dishes. * Sashimi (amberjack, hamachi, toro, sweet shrimp) - overall great. The sweet shrimp and fried head were 10/10, but the hamachi didn't quite match the rest. Also wish they gave more ginger upfront. * Roasted 5 kinds of vegetables - 7/10. Tasty but a bit pricey for the portion. * Sea snail - the only dish we wouldn't reorder. Not bad, just not our preferred style. Service was excellent. Our server gave great recommendations, kept our water filled, and checked in often without being overbearing. This is a 5-star spot largely because of the owner. Super down to earth, funny, and clearly passionate about both the food and the experience. Parking is free in a shared lot with other businesses. It's a decent size, so should be manageable. Definitely recommend making a reservation (they only take phone reservations)... but even if you don't, there's a good chance they'll still find a way to take care of you. I'd definitely come back to try more dishes.

    Visited Izakaya Tonchinkan on a Saturday night, around 8:45 pm after a long day spent at the nearby…read moreSanta Anita Horse Track. Restaurant is located in a small strip mall, with a fair amount of parking. There isn't a flashy restaurant sign in front of the building, and once you step in, it truly feels like you are in a small, homey Izikaya in Japan. The restaurant only has a few booths, a few tables and bar seating inside, so reservations are highly recommended on a busy Saturday night. My boyfriend and I got lucky that they were able to accommodate us within 10 minutes, because there was seating available at the bar. There is a physical Drink menu (sake, beer, etc.) and the food menu can be viewed by scanning a QR code with your phone. The waitress made suggestions about which dishes she personally liked & we ordered whatever she suggested, along with some of the things we thought looked good. *7/10 Toro w/ seaweed *8/10 Moriwase (chef's selection of sashimi) 2 each of 5 different sashimi. There was one cut I did not particularly care for. *7/10 chicken wings *10/10 Beef tongue-- Tender, but firm. Delicious, a must try! *10/10 Ankimo-- creamy and paired well with the ponzu and fresh seaweed *10/10 Fried Seabass-- they served the entire fish, which is rare. *10/10 Sous-vide Duck breast-- must try! *10/10 Nikomi stew--simple, but delicious! *10/10 Matcha Oolong Panna Cotta-- subtly sweet with a smooth texture. It was so good, that we ordered two! The only reason that I only gave it a four out of five stars is because the service was slow. All of our dishes, came out in time, but no drink refills were given and the server never came back to collect our check for payment. So we had to walk it up to them ourselves. For a small space, with three servers, it shouldn't be hard to attend to all the customers. The menu can be pricey, but food is delicious! Along with exceptional service, eating here is worth it.

    Photos
    Izakaya Tonchinkan - The master

    The master

    Izakaya Tonchinkan - Sea bass

    Sea bass

    Izakaya Tonchinkan - Amberjack collar

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    Amberjack collar

    Sushidokoro Miyama - sushi - Updated May 2026

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