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Sushi Kaneyoshi Los Angeles Yelp Reviews
Latest Reviews On Yelp
31 Reviews
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What a treat.
We had such an intimate and delicious meal. The food and service is 100%. Just one deducted star because we sat us all the way to the side, a bit tucked in the corner and couldn't see what the chefs were doing.
Be the first to ReplyThis hidden gem is tucked in the basement level of the
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!
Be the first to ReplyHidden 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.
Be the first to ReplyA 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
Be the first to ReplyGreat quality sushi and nice atmosphere to talk with
Great quality sushi and nice atmosphere to talk with friends. Good pairings of sauce with the dishes :)
Be the first to ReplyA hidden gem in DTLA.
... A must try for all FOODIES!!! The tast of the different dishes were just AMAZING to the taste buds.... The service was on point!
Be the first to ReplySushi Kaneyoshi, located in the basement of an office
Sushi Kaneyoshi, located in the basement of an office building in Little Tokyo, Los Angeles, offers a secluded edomae-style sushi dining experience. As someone who frequently visits high-end sushi establishments in New York and Tokyo, I approached Kaneyoshi with high expectations based on local recommendations. While the value performance is undeniable, there are areas where consistency and the overall customer experience can be improved. Chef Yoshiyuki Inoue, originally from Yokohama, boasts an impressive resume with stints at Michelin-starred sushi restaurants in Los Angeles, including Sushi Ginza Onodera and Mori Sushi. At Kaneyoshi, he showcases traditional dishes, serving otsumami such as chawanmushi, seasonal sashimi, bozushi, and ankimo. The meal then transitions to a progression of nigiri, featuring hikarimono, shellfish, uni, maguro, futomaki, and negitoro. Standout dishes for me included the oyster somen noodles, nodoguro pressed sushi, aji and swordtip squid with elite scoring that enhanced both flavor and texture, and exceptional akamizuke. A highlight was the side-by-side sampling of shinko(!)/kohada and bafun/aka uni courses, which showcased the subtle differences in similar ingredients. Considering the breadth of the meal (19 courses with a total of 22 items), the price point of $300 per person offers remarkable value. However, certain operational decisions at the restaurant seemed to dilute the intimate connection often found between a sushi chef and his patrons. With 12 seats, it's a challenge for a single chef to cater to every diner. As a result, Sushi Kaneyoshi employs four chefs behind the counter: a head chef, a sous chef, and two assistants. While the dishes prepared by Yoshi-san were excellent, there was noticeable variation in the quality of courses prepared by other team members. For instance, the ama ebi and uni, which were placed atop sticky, loosely packed rice mounds by the sous chef, would have been better served as nigiri crafted by Yoshi-san himself. Additionally, the size of the counter led to a bustling atmosphere at times, with noise levels occasionally detracting from the ambiance. Overall, Sushi Kaneyoshi offers a robust lineup of traditional appetizers and nigiri, particularly when crafted by the skilled hands of Yoshi-san. While the value is strong at $300 for 19-22 courses, there remains room for refinement in the overall experience.
Be the first to ReplyAll 22 omakase courses names are as follows Fried
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.
Be the first to ReplyYou successfully navigated the clogged one way streets of
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.
Be the first to ReplyThe only reason I'm downgrading this place to a 4 is
The only reason I'm downgrading this place to a 4 is consistency - or lack of, I should say. Being back multiple times, things weren't always as refined. Your best bet to experience his best is to snag a seat on Tuesdays when he collaborates with Inaba, another Michelin-starred chef. Still though, one of the better ones in LA.
Be the first to ReplyThis place left me speechless.
Amazing chef and delicious sushi! Everything was super creative as well. Very unique place as well. I enjoyed it a lot ! Thank you guys! Will come back again
Be the first to ReplyI loved how pure and simple each dish was but the only
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.
Be the first to ReplyKaneyoshi became my favorite and solid No.
1 sushi place in LA after this visit. I had complaint about their appetizers and uni in our previous visits even they served great great sushi. But this time, they made improvements on all issues I complained. Appetizers are delicious, the shrimp seaweed noodle soup and crab chawanmushi are even beyond my expectation.Uni was fresh with the best quality.Also he fish nigiris are way more delicious than before( I am not sure if it's because of the winter season or they bought better fish). The squid nigiri surprised me with the unique texture. The boiled oyster has a light and fresh umami flavor with a warm taste.And because of all the delicious fishes/seafood, I started to like and enjoy their sushi rice with a more firm texture. (I prefer inaba rice before)Lastly because I ordered premium menu this time so that there are several dishes added.The seared nodoguro is my fav of the whole meal. But I don't think you have to get the premium menu cause the standard menu is sumptuous and delicious enough.Everything was so perfect and if there is anything I think could be better is tamago, it was a little bit too dry and flavor was fading out.Again, it was a spiritual healing to watch the chef cooking! Respect to the chef!
Be the first to ReplyGood, but honestly not worth the hassle of getting a
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.
Be the first to ReplyThis is one of the best sushi restaurants in LA along with
This is one of the best sushi restaurants in LA along with Ginza Onodera and Matsumoto. Just trust me and treat yourself and your loved ones at the hands of Inoue San. You won't regret.
Be the first to ReplyThe best sushi ever had.
The sushi chef and waitress are very friendly. The place to go with friends and family.
Be the first to ReplySushi Kaneyoshi is more than an experience but a ritual.
Chef Yoshiyuki san is from Japan and was formally trained from a famous sushi shop in Japan. I have actually heard of him years back from my friend who lives in Japan that Yoshiyuki san is a great chef in Japan. It is incredible as his selection of fishes are unusual for the U.S. Sushi shop, because Yoshi-san likes to use very natural and high end fishes. The most unusual are things like Ara which is very rare and expensive fish served even at most high end sushi places across Japan. I have eaten close to 250 sushi in a year from Japan and I can usually tell the quality of fish from eating the fatty portion of the fish.Thing about expensive naturally caught fishes are that its not crazy good or better in any means compared to the farmed. Rather its more about the asthetic, cleaniness and feel. Lets just say farmed fish have very heavy oilyness finish while the naturally caught fish have very light clean delicate finish.It is great because Yoshi-san provides sushi like how they serve in Japan. Which is not the best sushi but mored about philosophy of the chef. My sushi mentor Mizutani-san whom is now retired (formally 3 Michelin Star Sushi Chef), described to me, with sushi, you can do business or make an art. You cannot do both, as it does allow. This really is a crazy thing but one week, same uni will cost $200-300. But next week, it will go up to $800-$1,200. The question is do you still purchase it? and for high end places in Ginza, they will purchase it every week no matter what the price is.This is the kind of sushi that I'm used to eating in Japan. Its more than just taste but really the passion and love the chef has for the technique, bringing the best umami from the each core ingredients. Shari which is sushi rice, made to perfection in every degree despite the battle with weather and humidity. At Kanyeoshi, you can really experience this feeling. Feeling of something that makes you want to continually striving for the best and enjoying every moment of the nature.
Be the first to ReplyTokyo (Ginza) trained ultra high level traditional sushi
Tokyo (Ginza) trained ultra high level traditional sushi and kappo chef-owned restaurant. Intimate counter-only course meal experience in the middle of Little Tokyo, dtla.
Be the first to ReplyAfter one year I revisited and chose to dine in.
I have to say their sushi is probably one of top 3 in LA. I can tell the chef has extremely high standard for himself and his staffs, he was super focus on every little detail of making sushi and his movement of making a sushi is super neat, orderly and stable which is not often seen in LA. And I think they can get a Michelin two star after just several improvements. 1 the first several appetizers (fish tempura, sashimi, squid noodle) are not very delicious that couldn't impress people at all. The monkfish liver was one of the best I have ever had before though 2 the first course fish tempura is so hot inside that our tongue got burnt badly, they should let us know it's hot inside when serve it. 3 the uni nigiri, I don't know if it's because of the bad experience I got one year ago or not that I feel the uni is not that fresh and delicious and looks a little bit muddy. Other than that I think they successfully set a standard for making sushi in LA. Respect to the Chef!
Be the first to ReplySushi Kaneyoshi has become the only sushi restaurant that I
Sushi Kaneyoshi has become the only sushi restaurant that I dine in in LA. Chef Yoshi uses the best ingredients from rice to seaweed to his fish! I am pregnant so I can't eat sushi all the time, but when I do, I only come here! Not only that I trust the fish here, I trust the cleanness of this place, everything is just perfect here. Chef Yoshi changes his menu quarterly, I'm always pleasantly surprised. I love this season's dishes especially, since I'm a big fan of belt fish. Please note, sushi Kaneyoshi offers two types of tasting menus. One is regular tasting menu at $300/ person, and the other one is their premium tasting menu, which is offered at $400/person. Premium tasting is the way to go and that's what we order every time. It's definitely worth the price difference, you get to enjoy the Kaneyoshi experience to the fullest. If you see I have more courses than you that's because I ordered the premium tasting, which you must let the restaurant know ahead of time. The one thing I love love love it here is their ginger. Not sure if I have mentioned it before but they have the best ginger in the whole wide world! (I'm serious) their ginger has the perfect taste and texture, not sweet like other restaurant, the sourness's just perfect! You just have to try :) Excellent service as always! Make your reservation on Tock. You can also follow them on IG, randomly they would announce cancelations, you might get lucky!
Be the first to ReplyWorld class.
Probably the best Traditional Sushi Omakase in LA at the moment. And I've been to pretty much all of them, repeatedly.So much attention to detail in every bite and a true reflection of the best sushi places in Japan. Everything was simple but never boring.Their nigiri was exceptional. The varieties of rice used were very complex in depth of flavor yet never once overshadowed the fish.My only critique would perhaps be their default ratio of rice:sushi. But this is totally preference and chef Yoshi gladly obliged my liking.
Be the first to ReplyI like their Omakse overall.
Personally, I like not fatty fish, so last few sushi (toro, uni, anago) was too much also sushi-meshi was little big for me too. Their performance was sophisticated. Took one star off because they charge good amount but their stuffs are not training yet. Like few ppl went outside while their eating but they never put their seat straight nor redo napkin and on their seat kinda stuffs. Server stood behind us and keep asking new drinks so should had notice since it's only 11ppl can fit in. Felt Yoshi-San has pride of his job and tried to get good quality ingredients/foods.
Be the first to ReplyThis will be a review for dine in omakase.
I have had their sushi takeout before during the pandemic, and it is excellent.Others have mentioned 21-23 courses, but on the day I went we only received 19 courses. There was no tamago, miso soup, dessert, or refresher drink. It was very awkward when they said, thank you for coming when we were all expecting at least a tamago. I have never been to an omakase without an ending of tamago or dessert or both. Even a piece of cut fruit would have helped us conclude the night rather than feeling like we were abruptly cut off, especially considering we received less than 20 courses.There is only one sushi chef for 12 guests. Most other places would have one chef per 6-8 seats. This results in extremely long wait times between each course/piece. Total time was 2hr 45 min. By the time it was over, I was hungry again (also because we received less courses than normal).The kegani hand roll we received had very little crab. A woman on the other side of the bar received a huge crab roll. I'm guessing they are a friend since they were talking throughout the night. We weren't really able to have a conversation with the chef either since he had to serve so many people.The neta is great quality, but all the omakase places in LA are sourcing fish from the same importer/supplier anyways, so you will see the same fish elsewhere. The sushi overall has a very dry feeling in the mouth, which I believe mostly comes from the shari and lack of diversity in treating the neta. They use very little tare on the sushi. The futomaki especially didn't particularly taste of anything special and seemed more like extra rice to make sure you're full. The saba bouzushi and ankimo were the best items.Service was good. They refilled tea promptly. They folded napkins of some guests who went to the bathroom, but not all. Nothing outstanding, just standard in the omotenashi department.
Be the first to ReplyIn 2020, Sushi Kaneyoshi's elegant togo boxes stood out
In 2020, Sushi Kaneyoshi's elegant togo boxes stood out among the takeout choices. But I didn't get to Sushi Kaneyoshi until 2022. Reservations were easy to get on Tock. When I checked, there were both same-day and next-day reservations available.Parking was ample and $6. The emailed directions made it straightforward to find the restaurant inside the Kajima building. The elevator foyer for the restaurant seemed to be under renovation. The restroom was spacious for an 12-customer restaurant. Just for men, there were 3 urinals and 1 toilet. Good luck getting that customer: urinal ratio at any other restaurant.Promptly at 7pm, our 12-customer cohort was escorted into the restaurant. Seats weren't assigned. One seat on the far right has mildly obstructed views compared to the rest. Despite many hard surfaces, it was thankfully not a loud restaurant. I'm not big into music, but the music sounded like generic jazz elevator music. A high waitstaff:customer ratio was conducive to attentive service. 2 waitresses to 12 customers. I felt bad drinking my tea because the waitress would refill it at like 33% full.Food started at 720pm. Last item, miso soup, came out 930pm.Japanese beltfish: I didn't really notice the caviar. I enjoyed the crunch. Light, not greasy.Hokkaido hairy crab chawanmushi with seaweed sauce: prominent crab meat and flavor. Some sharpness from ginger. Lovely soft pudding texture.Japanese scallop with shisho sauce: Well I love shisho. I drenched the sweet scallop morsels in that shisho sauce.Saba-boshi: seared saba on mixed rice. Mixed rice with pickled ginger, sesame seeds, and marinated mushrooms. Held together with nori. I'll admit that I don't enjoy the fishy-er cuts. This was the least fishy Saba I've had.Ankimo with pickled radish: the fresh wasabi and pickled radish brightened the ankimo. I liked the contrasting crunch.Geso with green onions and mustard miso sauce: tender squid legs and cooked green onions. The sauce was sweetBaby red snapper marinated with kelp. Seared with binchotanNeedlefish satori: gingery, not fishyKinmedai: smokey and citrus flavor. Yuzu kosho in there?Ink squid.Hairy crab hand roll with kani miso: more crab that rice. Seaweed was so crunchyJapanese grouper with chives.Yellowtail buri bellyBlue fin tuna marinated in soy sauceToroKohadamarinated in salt and vinegarKing mackerel: marinated and smoked ground meat.Uni from Canada and Japan. When I asked where in Canada the uni is from, they just pointed north lol.Anago- boiled?Gari was saltier and less tart than what I'm used to."Kimbap"There was a set menu and there was no vegetarian option. No rolls like California rolls. The total amount of food filled me up, and halfway through, I was sure I wouldn't need to stop by a ramen place to fill myself up.
Be the first to ReplyIf you're looking for high quality omakase and a fantastic
If you're looking for high quality omakase and a fantastic experience, this is it. The space itself is beautiful, and the bar only seats 8 people per seating. I had their bento box during quarantine and I loved how their fish was unique as well as their dry aging techniques. We ended up booking the bar out and the dinner was amazing from start to finish. We had over 20 courses and I got to try brand new items I've never even heard of before. I got to try different types of uni side by side, and they finished the meal with a futomaki roll.This would be the perfect spot for a special occasion or if you're looking to impress. I'm glad this is right next to my apartment but also sad for my wallet!
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