Cuisine
Guide Picks
3760 S Centinela Ave, Los Angeles, CA 90066, USA
“They've probably got the most decent grocery store sushi I've ever seen.”
Open11:30 AM – 2:30 PM, 4:00 – 9:00 PM
“Chef Hiroyuki Naruke, who ran a six-seat sushi bar in Tokyo's Roppongi district prior to relocating to Los Angeles, serves a hyper-traditional, omakase-only sushi experience at Q.”
Closed5:00 – 10:00 PM
“As a sushi purist, I found the dishes to be over-sauced and much too fussily garnished.”
“The broth was thick, milky, and luxurious, while the noodles were curly and springy.”
ClosedClosed
“Echigo falls somewhere between luxurious Urasawa and the kitschy conveyor belt joints on L.A.'s sushi spectrum”
Closed6:30 – 10:30 PM
“the bento's panoply of small bites are the very definition of swoon-worthy”
“HiroNori Craft Ramen has become a Southern California favorite by focusing on a straightforward, high-quality tonkotsu and a surprisingly deep vegan option.”
Closed12:00 – 10:00 PM
“Silver Lake fixture Osen, previously known for its grilled skewered meats, transformed earlier this year into an omakase concept featuring a coursed sushi experience.”
Closed5:30 – 9:30 PM
“The phrase 'don't judge a book by its cover' applies well to Kenbey, which opened without much fanfare in a Silver Lake strip mall last year.”
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“My leisurely two-hour dinner was rich with education, hospitality, flavor, and fun.”
Closed11:00 AM – 2:30 PM, 5:00 – 10:00 PM
“There's much buzz surrounding RVR (pronounced "River"), and for good reason.”
“I loved how the noodles had a definite bite to them, while the broth was thoroughly porky and just salty enough.”
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“Shunji actually makes 'tofu' from tomatoes. Five tomatoes to be exact, formed into a square and blistered on the outside, creating sticky, delectable caramelization.”
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“The Japanese restaurant has earned a reputation for market-fresh fish and bringing relative value to a cuisine that doesn't normally deliver much of it.”
ClosedClosed
Open12:00 – 9:00 PM
“For their dipping ramen, tsukemen ($9.95), they "slowly simmer the tonkotsu soup for 60 hours then add the seafood for sweetness and thick tastiness."”
ClosedClosed
“I try not to throw around the word "perfect" too often, but there's no way around it when it comes to Chef Niki Nakayama's n/naka.”
Closed5:00 – 9:00 PM
“My favorite dish was the agedashi mochi ($12) with shiso-wrapped shrimp. The contrast between the warm broth and fried mochi was truly something to experience.”