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This month Creamy Boys, home to some of the best soft serve in L.A., launched a bricks-and-mortar in the South Bay for pillowy swirls of New Zealand-style ice cream. After launching a coffee roastery out of his home in Anaheim nearly two years ago, Vince Nguyen has opened his first cafe and what he hopes will be a center for uplifting Vietnamese coffee culture. Given the proximity to the coast and the Santa Monica Farmers Market, special dishes and other items unique to West Hollywood will feature highly seasonal ingredients, with some pitched by staff even outside of the kitchen.
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This counter-only restaurant in Little Tokyo costs $300 a person and serves a truly spectacular dinner comparable to the best around the world. Sister restaurant Bar Sawa offers a more affordable omakase next door with cocktail pairings to boot. Los Angeles has a plethora of culinary strong suits, like regional Chinese and tacos of all stripes, but the city’s variety and quality of sushi are nearly as impressive.
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The sub-$40 lunch special comes with nine pieces of nigiri, a cut roll, miso soup, and a few small bites. The price jumps up at dinner, where most opt for the more elaborate, Edomae-style omakase. This hip spot has a variety of distinctive spaces that lure creative types and beautiful people. Chef Shigenori Fujimoto has teamed up with Frank Leon and Evan Ross on a Japanese fusion menu that never misses a beat. Dishes are often irreverent, as in rich and savory udon carbonara with paper thin smoked pork belly, creamy egg and parmigiano; and the sticky-sweet oxtail-stuffed bao is craveworthy.
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Seafood is impressive, whether it's ceviche or sashimi-quality halibut bathed in a ponzu sauce vinaigrette. Chef's specials include shimeji risotto or whole baked branzino with sake. Sushi chef Morihiro Onodera founded the celebrated Mori in West LA before helming the counters at Inn Ann and Shiki over the past few years. Onodera finally has his own omakase restaurant in Atwater Village, with masterful preparations and world-class sushi.
His new cafe sells bags of his coffee beans as well as phin filters and other apparatus for home brewing. In the future Nguyen hopes to offer coffee workshops and, thanks to a partnership with nearby shop and restaurant Gingergrass Mini Mart, banh mi and other food items. Sunday, Monday, Wednesday and Thursday and 8 a.m.
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The Michelin-starred omakase includes an appetizer, miso soup, and 14 pieces of sushi. He sources beans directly from coffee farms in Vietnam and for nearly two years has been supplying L.A. Restaurants and shops such as Di Di, Sesame and Sara’s Market.
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Born and primarily raised in Los Angeles, she believes L.A. To be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong. What’s more, each flavor can be made using dairy or a house-made vegan tapioca base. Creamy Boys is open in Hermosa Beach from noon to 11 p.m. Shin Sushi brings a refined omakase experience from chef Taketoshi Azumi, whom patrons refer to as Take-san.
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This month they launched an indefinite residency within a new corner store, Dada Market, giving Little Fish a more permanent kitchen and picnic tables along Sunset Boulevard. Uchi, founded in 2003 by James Beard Foundation Award-winning chef Tyson Cole, sprouted from Austin before expanding to Miami, Denver, Dallas, Houston and beyond. Famed for intricate seasonal small plates and vegetarian offerings in addition to a range of sashimi, nigiri and daily specials, it’s the first of two flags to be planted in West Hollywood. Oheya, a high-end, 14-seat omakase restaurant, is slated for a 2024 opening in the same building.
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Ichika serves the best authentic Japanese sushi, Ramen, Udon and tempura. Ichika offers pickup orders, catering and a VIP room that can accommodate up to 40 people. Stephanie Breijo is a reporter for the Food section and the author of its weekly news column. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va.
Master chef Tatsuki Kurugi composes kaiseki-style appetizers and sashimi courses while pastry chef Shota Takaki finishes the meal with a thoughtful, fine dining-level dessert. Here, Little Fish’s breakfast menu is entirely new, with standouts such as fish congee and cottage cheese pancakes, the latter of which Vahle and Sonenshein both grew up eating. Stalwarts such as the whitefish salad and potatoes take on slightly new forms. The cult-status fried fish sandwich is available at lunch alongside a handful of new items such as a steak sandwich.
A long-anticipated bakery featuring some of the city’s most stylish cakes and treats is set to open in Chinatown with a case full of flower-topped cake bars. Flouring, from Bottega Louie and Sweetsalt veteran Heather Wong, soft-opened, then closed, in December to test the business; on Jan. 13 it will reopen permanently after years of pop-ups and residencies. Sushi Note in Sherman Oaks expanded to this underground location at the front of a valet stand, joining the ranks of unlikely but still terrific sushi destinations in Los Angeles. Helmed by Earl Aguilar, who trained under Note’s Kiminobu Saito, this $190 omakase meal is offered at a small bar or at a few small tables.
Nearly every corner of the city — the Valley, the Westside, the San Gabriel Valley, and the South Bay — lays claim to an incredible sushi counter with a veritable master at the helm. There are also casual experiences like hand rolls and old-school takeout spots that reflect the breadth of LA’s sushi culture. Here are 21 of Los Angeles’s essential sushi restaurants. Ichika sushi house is founded by Irvin Liang and Tim Yu located in the heart of Brisbane.
Inspired by LA’s own Nobu and Katsuya, among others, chef Tyson Cole opens a suave and already bustling lounge in the heart of West Hollywood serving a tightly edited array of Japanese dishes. Sushi remains an important part of Uchi, and the preparations offer a thoughtful departure from classic Edo-style sushi that still preserves the restaurant’s high-quality fish. Think strawberry XO-sauce and basil-bud olive oil over namahotate (day boat scallop) over rice. It’s not often that a high-end omakase restaurant resides at the street level, but that’s the case with Sakurako, which comes from Sushi Enya founder Kimiyasu Enya. Enya brings on three talented chefs who trained in Japan, with head chef Akira Yoshida preparing the heart of Sakurako’s nigiri array.
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