715 was an awesome experience. It is truly impressive that the chef was able to reach such a level of skill at such a young age. This 1 Michelin star restaurant serves a coursed chefs tasting menu with a combination of hot dishes and sushi. The service was attentive and friendly. The food was delicious and the atmosphere was relaxed. An overall excellent experience that I would happily enjoy again. Atmosphere: 5/5 Service: 5/5 Food: 5/5 Value: 4/5 Total: 4.75/5 Price: $$$$$ Rating Criteria: Based on comparisons to other establishments in the area 1/5: Terrible, would not recommend 2/5: Might be worth it depending on price and other factors. 3/5: Solid option. Average in this category for the area. 4/5: Above average and excels in this area. 5/5: Excellent, needs no improvement Pricing Criteria: Based on what we spent $: $0 - $50 per person $$: $50 - $100 per person $$$: $100 - $200 per person $$$$: $200 - $500 per person $$$$$: $500+ per person Please be mindful that reviews are based on personal experience which may differ from person to person based upon a multitude of factors (individual/specific workers, time of day, personal preferences, etc). Pricing may also differ and is reflected here based on what we paid for our meal. We typically enjoy multiple courses with our meals including appetizers, salads, entrees, desserts, and sometimes drinks or tasting menus when available. Please do your own research if concerned about potential pricing. read more

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My mom took care of my kids while I went to Italy for ten days, and as a thank you, I took her to dinner at 715. I'd looked into a couple of other comparable options, but found that reservations were an ordeal. 715 was easy to book on Tock, despite its small size and its Michelin star. I was even able to switch my reservation from Wednesday to Tuesday the week before, without hassle or penalty. 715 is not an address number, though confusingly, it is at 783 E. 3rd, in the part of the Arts District right by Little Tokyo. There is no sign, so just look for the other people glancing between their phones and the white brick wall next to Hojokban. We'd mostly found each other by the time we were welcomed in at 8:00. There were eight of us, and we filled the eight-seat counter. The space was attractive, minimalistic but very nice, a lot of fine wood and Japanese paneling, accented by KAWS figurines. 715 is named for chef Seigo Tamura, the numbers corresponding to the letters SE-I-GO. He ran the show with the help of one server, and everything went beautifully from beginning to end. He was a sociable host, and also, it seems worth mentioning, young and handsome for a guy with a top-tier sushi bar. Dinner was all omakase, so the only decision we had to make was on alcohol. There was an extensive sake list, but most of the bottles ran pretty deep into the three figures. I ended up doing a custom pairing with some guidance from our server, who basically asked how much I was looking to spend. I told her I wasn't trying to go nuts, and she set me up with a pairing that cost less than the average bottle and came with generous pours of multiple lovely sakes. I noticed that of the eight people there that night, I was the only one drinking. I'm sure part of this is that people want to check off Michelin stars as cheaply as possible, perhaps on a Tuesday night, but if I were managing this place, I'd ask if the sake menu was designed in a way that discouraged consumption. The food was absolutely outstanding. Dinner started with a smooth, dense peanut tofu, served with a little bit of wasabi and soy sauce. Then a delicate dish of dry-aged buri shabu shabu with daikon, Japanese pepper, and green onion. A block of what looked like agedashi tofu was in fact made with sweet snow crab, piping hot and glorious, floating in a bowl of dashi. Next came a shirako chawanmushi finished with yuzu zest. Steamed egg and sperm sacs, perhaps an acquired taste, but I was into it. Our last course before the nigiri was an excellent disc of ankimo with ponzu and wasabi. At this point, Chef Seigo sliced up a bunch of his own pickled ginger, and it was so good I ate it like candy for the rest of the meal. It was also an ideal palate cleanser between nigiri, not that I was in a hurry to get those flavors out of my mouth. Every piece was exquisite, fresh and perfectly prepared with stellar sushi rice. We had kinmedai, then sawara, then kamasu. Tachiuo, or beltfish, came charbroiled with flaky smoked sea salt. We had silky chutoro followed by an unreal piece of bluefin tuna then meltingly buttery otoro. Pressed saba sushi came in a crisp sheet of nori, a savory little mackerel taco. We had aji, then scallop with unagi sauce and yuzu, then a nigiri-sized rice bowl with uni over a mound of uni rice. The anago rounded out this luxurious parade of nigiri, and we wound down with a bowl of kinmedai broth and a sweet cake of tamago. There was a small, phenomenal dessert of soft, chewy mochi covered in a vibrant green edamame matcha paste. It came with a pour of hojicha and would've been worth a long drive all on its own. If you're looking to celebrate a special occasion or thank someone with a very extravagant gift, I'd highly recommend 715. It's one of the best restaurants in Los Angeles, and you don't have to set an alarm to get a reservation. read more

There you go Yelp, I never remember to take pictures but I did this time. I am no stranger to fine Omakase dining, and this is a must try. We have been missing Japan and so came here for our Valentine. First, the woman who intakes calls is an angel. If she was not so terrific, I am not sure we would have come as the first time we scheduled, I became very ill and she was so sweet and thoughtful when rescheduling. A practical note- yes, of course there is valet. Chef is funny. Very serious guy. Wildly talented. Watch out if white, he might explain to you that sushi is fish and ginger is not candy ( I can't see and ate it like a piece of fish!). Lolololo Omg my husband and I were rolling. Anyhow, really lovely people, lovely chef, lovely service, lovely food. It is a little hard to hear staff under masks, but thank goodness chat gpt makes translating that bottle of saki very simple. We love it. Go. read more

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多少歲不重要，歲歲平安才重要， 打開新一歲的劇本， 期待以後的故事能更精彩，在新的一歲裏， 願生活能是三分驚喜，七分盡興， 過生日就該是管他幾歲， 快樂萬歲！ 9 月應該是整年最忙碌的一個月， 沒忙什麼大事， 真的就是忙著吃飯， 吃飯，再吃飯，尤其是這個禮拜， 真的整整10 頓大餐， 中午晚上都吃太好，兒子月初時跟我說，媽媽我知道妳會很忙，我跟姊姊是排到哪天跟妳慶祝，傻兒子，當然是生日當天啦！ 那今天就從米其林715 Sushi 開始介紹好了， 應該是今年我吃過最貴的一餐，omakase 一個人350 ，每年都能感受到洛杉磯餐廳漲價的嚴重現象， 也才幾年前吃兩顆星星的價格也不用一個人350 呀， 不過， 東西真是好吃，入口的每一道魚肉都好像有 施過小小的魔法一樣，怎麼都那麼順口呀， 難怪會連續三年都拿到星星，主廚是年輕的日本帥哥，吃飯還是視覺味覺雙重享受， 開在little Tokyo ， Art district 那附近，真的就是貴鬆鬆，其他一點問題都沒！ read more

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715 is my favorite sushi of all time. This is hands down the best omakase you have ever tried. To the intimate dining setting, the service, the preparation, the presentation, the flavors, the freshness, I can go on and on honestly. Make a reservation, give it a go it's worth the price tag you won't regret it. read more

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Omakase is already quite the show, but lemme tell you - the chef himself is a show! It's quite refreshing that he is very young, handsome, and fit. Pretty impressive that he achieved a consistent Michelin star so young! Compared to other omakase, he is more quiet and is focused on perfecting the process. We noticed that he really paid attention to the details such as leaving to close the door when the dishwasher was on, going back to the kitchen when he noticed something was missing, and quietly coaching his staff during service. Did I mention that he's young and cute? Food: The course started off with a really nice warm welcome of peanut tofu with crispy sweet tempera shrimp. It was the most memorable part of the course to me. It made me really excited for what's next to come. I loved his rice and really felt like it complimented each fish. In particular, I really felt like the rice texture and portion made his tuna stand out. I thought it was really interesting and unique that he chose to showcase chutoro first and then Akami, and then otoro. I also liked how we braised the eel and gave a hefty portion of it. IMO his marinated items and some of the sauce leaned more towards the salty side which overpowered the fish a bit. I also liked how the monkfish liver was more of a side dish here. And they had the freshest ikura I've ever had. Drinks: They had a decent selection. Wine is only full or half bottles. When we asked one of the servers which wine would be best, she didn't seem to be very knowledgeable. Service/Atmosphere: Overall the service was pretty good (they gave me a second dessert for $7, which was so worth!!!!!) but I would love to see this place be more successful in this area because we love this place so much. Here are some constructive criticism I have: -They were active about pouring wine and tea, but not when it came to wiping our plates (lol I had a piece of rice stuck to my tomago). -The bar is also quite small. I think it's hard to have personal conversations here as you are kinda close to the next guests. -Lastly, for some of the dishes, it was the servers who explained the dish and it didn't appear that they were very knowledgeable about it when we asked questions. I would come here again for the food!!! Although there are some growth areas, we love this restaurant a lot and will probably compare out next few omakases to it hehe. read more

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Very good sushi but also very expensive. I didn't think this was worth the 350.00 price tag.

Amazing experience for omakase, all service, great food and ambiance, this little spot is so much more than just a place to relax and enjoy your evening, I was lucky to enjoy it and celebrate my friend birthday. read more

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Best 40th birthday meal! My hubby surprised me with dinner reservations here and I have to say it was such an amazing meal. I've been lucky enough to have experienced quite a bit of omakases in this lifetime and 715 is definitely one for the books. It's a bit hidden from the outside. So we walked back and forth for a while looking for the establishment. All the staff including chef 715 was just truly nice and provided really great customer service. My cloth napkin kept sliding off my clothes and every time that happened they insisted that I take a new one. When I truly was ok with using the one I dropped. If there's any food allergies, definitely let them know ahead of time so they can plan ahead. I definitely was impressed with Chef 715 interpretation of each item he made. My husband and I throughly enjoyed everything we tried. It was tasty and beautifully presented. Usually when we do omakase there's always a few items that we have thought of another establishment version tasting better. But not here! Definitely top 5 on my list! They do provide something a little special for birthdays or anniversaries. So make sure to share if you're celebrating something special. And at the end of our meal as we are walking out, the chef himself is outside thanking you for dining at his establishment. It was so refreshing to see. This yelper highly recommend checking out 715 Sushi! You definitely won't regret at all. 2 thumbs up! Be prepared to take lots of photos! And leave with a happy belly! Tips: *Reservation is a must. *Credit card accepted. *Metered street parking or parking lots. *Serves alcohol. read more

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Amazing experience. We came here for our wedding anniversary. Every course was delicious. It is on the pricier side, but great for a special occasion once in a while. We visited in November 2025. At that time, nearby self-parking was $30 until 2 a.m., while valet parking was about half the price. Unless you plan to walk around and explore the area after your meal--which, for us, ran from 8:00 p.m. to 10:00 p.m.--valet is the more economical option. read more

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We went to 715 for the 8:00pm seating on a Friday, and the whole experience was absolutely top notch. Like many Michelin star restaurants, you have to make a reservation on tock with a deposit that they will refund you after the dinner. 715 is located in a nondescript building but you'll probably notice a few customers waiting outside to be seated. Right around your seating time, they'll open the doors and let you in one party at a time. There's only 8 seats, so there really isn't a bad seat at the counter. We chose the seats on the side at the very left so that we wouldn't have to next to the other guests and it also happens to have a great view of what's going on behind the counter. The omakase dinner includes a variety of dishes, not only sushi, and everything was absolutely delish and amazing. It's just the perfect amount of food, and the whole experience is about 2.5 hours. The ambiance and lighting is perfect, and it's just the right amount of intimate. The service is attentive and super professional. I was already a little buzzed when we got there so I'm sure we were a little loud but the staff was really nice about it lol. The whole experience is both elevated and unpretentious at the same time, and overall we had an amazing Friday night dinner. Chef Seigo says he changes the menu all the time, so I'm excited to go back again soon! read more

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Do not go to this place! We made a reservation and then we were turned away at the door, when at the door...I asked if we were really on a different day because I didn't get a confirmation and wasn't sure, I was too no. Several days later I receive a text that there is a same day reservation... well I'm in a different state and now they are requesting $400! For a cancellation fee! Do not waste your time! read more

This place is amazing. Hands down one of the best omakases iv ever had. Each dish was perfect and unique in its own way and were awarded with a Michelin star two years in a row for a reason. We were served an assortment of nigiri, with other hot dishes and each one flowed perfectly from one another. Some dishes we had included the chawan mushi egg with a light topping of truffle, Spanish Makerel, soft monkfish liver with wasabi on top, sea perch and fatty tuna. The interior was traditional yet modern with Kaws figurines spread throughout the room. The ambience added to the experience. We were asked if we preferred to eat the nigiri with our hands or chopsticks for it to be served accordingly. They change the menu daily, so you're sure to not have the same meal two visits in a row, giving this place great to return back for something new every time. Service was great as well. I might have finished one too many servings of ginger but every time without hesitation the chef would bring out more freshly cut. Food: 9.3/10 Service: 10/10 Ambience: 9/10 TIP: The entrance door was a bit hard to find as it was behind a small metal closure without a sign to address where it was at, but you'll know you're at the right place if you come across that. read more

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Los Angeles, Arts District. September 2023. First thing to know. 3rd St around Alameda buzzes with people but you"re going to be in front of a plain unmarked face with only an address for reference. You don't walk in. If you're early, they'll let you in when only when it is time for your seating. Second thing to know. If you're rude enough to show up late, they'll serve you whatever course everyone else is being served. No catching up. Too bad. You missed out. The Chef, Seigo Tamura, is a young thirty-something Itamae who's presentation earned a Michelin Star within a few months after opening. The music is upbeat Japanese Lo-Fi Hip Hop, so it is not background music. The Chef favors doll figures by Kaws. He has a serious demeanor - this is LA, where too many people have money but not manners or respect - but he is actually easy to talk to. You will be asked if you prefer to consume your nigiri by hand or with a chopstick - the chef will shape the nigiri accordingly. He is meticulous about the amount of shari and shape - it is not simply draped on top. Every piece is given a final hand squeeze after being dressed. If he thinks you don't pay attention to what you are being served your neta will be described with the English name - a warning to those who use their mobile for more than photos. Third thing to know. Don't expect the same meal on subsequent visits. They keep track of your omakase. If you come another time Chef Tamura will try to change it up as much as he can according to seasonality. Last thing to know. LA and NYC Michelin omakase are pricier than Tokyo. If you want to eat and drink here but need to save somewhere on your trip, book an economy seat instead of business class for your roundtrip! read more

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I recently dined at 715 Sushi in Little Tokyo and was thoroughly impressed by the quality of both the cuisine and the service. The fish was remarkably fresh, and each piece was prepared with precision and attention to detail. The flavors were clean, balanced, and showcased the ingredients without unnecessary embellishment. It is important to note that a reservation is required. The restaurant has limited seating and accommodates guests by appointment only, so planning ahead is essential. The staff provided courteous and professional service, maintaining an ideal balance between attentiveness and allowing guests to enjoy their meal without interruption. The intimate setting further enhances the overall dining experience. Prices are reasonable considering the high quality of the sushi and the care put into each dish. I highly recommend 715 Sushi to anyone seeking a refined and well-executed sushi experience in Little Tokyo. read more

I want to preface this by saying I would put this probably at a 3.5, but since yelp only allowed 3 or 4 stars, I have to pick 3 between the two as a 4 would probably be more something I would give Sushi Kaneyoshi in the LA area, of which I enjoy more than 715 Sushi. I recently came back from a Japan trip so when I went to 715 Sushi, I did have that bias. I also ate at Sushi Sugita in Tokyo, the best omakase experience I will ever have in my life, so I think I'm probably a lot more critical of sushi establishments than the average person. When you first walk into 715, you're hit with the smell of incense. I was a little taken aback especially after returning from Japan where you are completely discouraged from wearing perfume due to it impacting your sense of taste and smell when you eat. It was just a funny thought. I like the smell of incense but it was just surprising to see for a place that seemed to be more traditional, at least in terms of sourcing fish directly from Japan and not using Santa Barbara uni, etc. Sitting down though the chef has some cool modern decor and melodic lofi music, so I probably interpreted it wrong from the online projections. 715 Sushi is not bad by any means, it actually is a lovely omakase spot especially if its your first time experiencing high end sushi. The problem with it really is the cost and the quality of the fish. It's quite expensive, easily coming out to over $400+ per person if you order alcohol, and there wasn't a single dish where I said "that was the best piece of xyz I've ever had". I don't go into most sushi establishments expecting to be blown away, but for an omakase experience I typically come out with 1 dish it would land in the top 3 iterations I've had. For instance as a local example, though I thought Sushi Kaneyoshi was overall good, I was blown away by their sous vide ankimo (monkfish liver). Still one of the best ankimo dishes to this day. Nothing was bad at 715 sushi, but it was the lack of anything being spectacular that was disappointing. I think the chef has a lot of room to grow. He's so nice, and this establishment will get better over time. As it stands now though I really don't know how this place has a Michelin star. Especially regarding service, for a 1* I expected a little better service as it was spotty for drink refills, particularly water. I find 1* places can be so hit or miss, and unfortunately I think the rating here is a little premature, though with time I think it can grow into its rating. Overall, there's a lot of room for improvement and quite honestly for the price you're better off going to Sushi Kaneyoshi or even Hayato if you can get a reservation and are okay with a kaiseki experience instead. read more

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Location is a hit tough bc it's a secret door as the entrance. Definitely show up on time or early for parking. End it up late and missed a dish or two. They will not wait and will not serve the missing dish. Omakase is good and a pretty modern take. Nigiri is the highlight compared to the cook dishes. There are a few highlights, it was a great experience to overall. In terms of worth, i think it's comparable for what they charge. read more

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Une Étoile Guide Michelin 715 Restaurant  has an ultra discreet brick store front that has oddly shaped cutouts for its windows & doorway with no signage except 738 in small golden brass lettering to indicate its street address.  Reminds me of leading edge Katsu of 1980's which took pride in being known only by those who should know. Glad I did the 8pm seating for a leisurely 3 1/2 hour dining experience while the 5pm seating allows only 2 1/2 hours.  Omakasè is $350/person. With 2 carafes of Sakè, tax and service charge of 18% which I rounded up to 20% was $565. $175 online deposit to secure the reservation losing it for last minute cancellation. Limited street & pay parking across the street. Lyft may be the way to go.   Interior is classically serene, traditional light wood dominated by clean, minimal rectilinear lines. The warm wood of the Sushi bar seems constructed from Hinoki/Japanese cypress.  Only "oddball" decoration is the slumped Mickey Mouse figurines w/ heads resembling Haniwa figurines from the Kofun period & another looking like the Michelin tire man. My friendly trilingual waiter né Argentina informed me they are called Kaws.  Presiding Chef Sèigo Tamura is one of the most virile, youthful Japanese Sushi chefs in Los Angeles where the average age is closer to 60. He has miracle ears & eagle eyes that oversee restaurant operations to a fine edge.  Chef Tamura has a short list of Sakè  by the bottle reaching as high as $1380, but he has OmaSakè, a portmanteau of Omakasè & Sakè where you describe the flavours you want in a Sakè, and a carafe of Sakè is presented. One beer & one wine, Krug Grande Cuvée, on the list since Sakè & Japanese cuisine have evolved together for 3,000 years for the perfect matching. Because Haute Japanese Cuisine is seasonal for maximum flavour at its peak, my menu for 4-2023 will not be around too long. Also, Chef Tamura related that 715 keeps record of what each guest has eaten in order not to repeat the same menu.  First 8 mini courses are non- Sushi: 1) Buttery Sawara/Spanish Mackerel, low acid grapefruit, Furikakè of colourful,  roasted sesame seeds.   2) Hokki Gai/surf clam, al dente brussel sprout leaves seasoned by Kinomè Miso, white Miso & Sansho/Japanese pepper leaves.  3) Hotaru Ika/tiny firefly squid in thin Tempura batter dotted w/ sweet "eel sauce".  4) Steamed Ankimo/soft Monkfish liver "foie gras" of the sea, dollop of grated Hon Wasabi root.  5) Chawan Mushi/egg custard soup: Oceanic sweet, meaty Hokkaidō scallops, Asatsuki/Japanese chives, earthy Truffe Noire.  6)  Seared Katsuo/bonito, plush, pink, Nori/black seaweed sauce, toasted white sesame seeds.  7) Tachi Uo/silver belt fish: Roasted firm, fibrous meat brushed w/ delicately sweet Nikiri sauce. Powdered piquant Sansho seeds.  1-7a) SōHomarè Junmai Daiginjo Kimoto Sakè: Subtle bouquet of loquat, apricot, alcohol. Soft sweet Japanese pear fullness, acidity, refreshing bitterness. Shari/Sushi rice has Aka Su/red vinegar made from Sakè lees & aged at least 3 years. Fruity sweetness & oxidized sourness. Shari made of Hitomèborè & Koshihikari rice feels fat & starchy when chewed yet initially al dente 8) Sumi Ika/golden cuttlefish: Yuzu Shio/Japanese citrus flakey, white salt.  9) Tai/seabream aged in Kombu/kelp, Nikiri sauce  10) Ishi Dai/striped beak fish: smooth, slippery but bit tough. Chiffonade of pickled Shishitō pepper.  11) Hamaguri/cherrystone clam blanched in sweet Shōyu Dashi/soy sauce & broth  12) Sawara:  Flamed skin, Nikiri 13) Nodoguro/sea perch seared, Nikiri  14) Amadai/Japanese tile fish: Sakamushi/braised in Sakè w/ finely grated Daikon radish, fresh Sansho leaf.   15) Aji/horse mackerel pink meat, silver & grey scales, light blood minerality, touch of possibly Kizami Wasabi & Nikiri.  16) From Miyagi Shiogama, Akami Zukè/red meat bluefun tuna marinated in Shōyu.  17) Chū Toro Hon Maguro/semi fatty bluefin tuna, aged w/ blood minerality 18) Uni Rice topped w/ Bafun/Hokkaidō Uni & grated Hon Wasabi.  19) Anago/sea eel grilled w/ sweet eel sauce topped w/ spicy Sansho leaf.  20) Tai no Suimono: Clear Umami broth from Sea Bream bones.  21) Tamago Yaki/Egg omelette made cakey by Yama Imo/mountain yam w/  shrimp  22) Wagashi/Japanese pastry: Steamed sweet, sticky Mochi rice w/ sweet Kuro An/sweet Azuki bean paste. All wrapped in salt preserved cherry leaf.  8-22a)  Noguchi Naohiko Sakè Institute Junmai Ginjo, Muroka, Jukusèi 2 years: Lightly golden & hazy. Bouquet is cheesy, toasty, bit lacquer. Sweet yet extra dry & bitter, woody, earthy, strawberry, pear.  Totally entertainIng & educational w/ fish & curated premium Sakè rarely served in standard L.A. Sushi eateries. Artisanal ceramic dishes enhance the beauty of the food.   Staff is convivial, thoughtful, hospitable. Definitely a Guide Michelin experience that will hopefully advance to deux étoiles. Chef Tamura sees you out the door from an evening of culinary delight. 5 stars read more

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Reservations are via Tock. $350 omakase experience with a $175 refundable booking fee per person (not including service charges). I was able to get the reservation pretty easily online. The interior is minimalistic. Natural wood tones with a rectangular sitting area centered around the chef. Very intimate and cozy. There are unique pieces that add a modern twist like the many Kaws figurines and the pair of Jordans hanging outside the discreet storefront. Currently awarded a 1-star Michelin, the presentation of each course was beautiful. The dining ware was beautiful. Service was also amazingly attentive and polite. Chef Seigo had a warm personality and was approachable. Not only did the food tell a story, but the experience felt personal and friendly. The total for 2 people came out to be around $916 without the alcoholic menu. List of items we ate (FYI menu changes every time): - Fish paired with grapefruit with colorful salt - Surf clam with brussel sprout and shiso flower - Sakura shrimp tempura - White corn chawanmushi - Shirako - Sea bream - Snapper - Baked tilefish with momiji (maple leaf) - Isaki - chicken grunt - Firefly squid with bamboo shoots - Belt fish with snow salt - Sea perch - Aji - horse mackerel - Snapper with radish - Kohara - gizzard shad - Sardine roll with shiso, green onion, and sesame - Marinated bluefin tuna - Chutoro - Hokkaido uni rice - Unagi - Eel bone - Tamago - Sea perch and sea bream soup - Dessert roll read more

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An incredible and intimate omakase experience! From the moment you approach the front and are led through the doors to be seated, the staff makes you feel special. From the quality of fish and the variety of flavors in each course, my expectations were exceeded. I would recommend 715 to any sushi lover. Will definitely be back. read more

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Not sure what it was but not exactly 5 stars for us. If we have to compare Kogane is better in quality and Sawa is better for overall environment. read more

The service is some of the best I have ever experienced. The attention to detail is top notch. Amazing mix of both hot and cold dishes. The Michelin Star is well deserved read more

I don't have many kind words for anyone that puts less than 5 stars. It was an amazing, life altering, truly magical experience. 715 sushi deserves all their recognition and more! Go with an open mind, an empty belly and an open wallet. You won't be disappointed. read more

What sets 715 apart from other high end sushi places is the perfect balance of cooked/non-sushi items vs. nigiri. This is probably the best omakase restaurant in LA at this price point and one of the most generous in terms of the number of items you get. I was almost hesitant to post this review given how inevitably difficult it will be to score a reservation as word gets out. Chef Seigo said the menu changes every day so I guess I'll have to be back as soon as possible! Loved the ambiance in here, and the staff were incredibly friendly and considerate. As of November 2022, they don't have their alcohol license yet so you can bring your own bottle for no corkage fee. There's a paid parking lot right across the street or street parking in the area (if you're lucky). read more

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Wonderful omakase in a beautiful setting. Service was also excellent. Loved the buri with yuzu and the snow crab agedashi. The nigiri were wonderful, especially the Hokkaido Uni, chu-toro, aji, and "saba taco". I about fell out of my seat from the anago - best I have ever had. read more

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Celebrated my boyfriends birthday here and we had such a great experience! We were able to talk to the chef, bonded with all the staffs and even other customers in the room! Exceptional service and the dishes were *chef's kiss. Would love to come back for another celebration! Thanks 715 Sushi!! read more

715 Sushi - Sushi Bars Near Me - Los Angeles, California

It gets 4 starts from me because the price is exorbitant. I just went to Sushi Tomoki in Studio City and that was a tiny fraction of the price spent here. And, I actually feel that place was just as good. It's a cool experience given that the seating arrangement only fits a small amount of people so it's intimate, the service is great, and it's kind of hidden but I don't think I could validate doing this again. read more

715 Sushi - Sushi Bars Near Me - Los Angeles, California

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715 is a fantastic experience. The fish quality is so fresh, it's like you're in Japan. The presentation was on point and Chef Seigo is so creative with his art. Without spoiling the experience, it's no wonder that 715 deserves all the recognition and praise it has received. A definite treat if you're celebrating something and a delight if you're looking for omakase that has more personality and creativity involved. Parking was pretty challenging and it took us a good additional 10-15minutes to find a lot with space. read more

Parking: There's a parking lot across the street you can use($28 for use), metered parking in the street or you can just ride share there. Ambiance/Service: You walk into a little doorway where you are greeted by the staff and led inside to the dining area. The sushi bar itself is beautiful wood and very clean. There are little modern touches and chill music playing throughout the sitting. Two seating times, 5pm and 8pm. We chose the 5pm and it was about 2 1/2 hours and paced just right. All the servers and the Chef were well suited for fine dinning and I really felt that they deserve their Michelin star! At the end of the meal they had enough time for us to settle our stomachs and finish our tea. I really didn't feel rushed to leave and they were super nice. The chef and the staff are not snooty at all. Such a laidback vibe and the chef is easy to talk to. Very appreciative of his patrons also. Top notch! Food: Baby bluefin tuna with onion soy sauce: So delicious and the sauce really made it. The wasabi is grated fresh and you better use it! Surf clam with snow pea: The sauce used for this dish was very flavorful and the peas were refreshing Deep fried sweet fish: The Chef has the fish covered in tiny crispy rice balls and it was a great change up to the standard panko-like breading or tempura other restaurants do. There was a homemade topping that was shredded over it that I can't remember what they said the name was. The fish itself becomes bitter closer to the head but I actually liked the transition of taste. White corn Chawanmushi: So comforting and you really can't complain when it's topped with black truffle. I loved the consistency and the slight sweetness of the corn. Not too sweet at all. The rice is seasoned and cooked perfectly for all the Omakase nigiri pieces! Squid with snow sea salt: The creaminess of this piece was incredible and the salt was such a surprising flavor added. Baby sea bream: Melted in my mouth and was another great piece. Golden eye snapper: I usually am scared if this one because of the skin but it was not a problem at all and was very delicious. Very good quality fish. Salmon: I was confused because I thought I heard him say "sake" but the color was not that nice salmon color you imagine. It looked like a whitefish of some sort but I think the way it was flavor infused took away the common color we expected. Nonetheless, it tasted amazing with a charcoal touch. Sea perch: Chef said this was the most expensive fish for him tonight even more than the tuna. It was one of the best pieces of the night! The char taste was such a nice touch and I can still remember the taste when I close my eyes. Mackerel: I'm usually not into the silver fish skin on sushi but this was tolerable and I really liked the taste of the fish. Sardine roll with shisho leaf: It's a very appealing dish to the eyes. The shiso leaf cut the strong flavor of the sardine and it paired very well with the roasted sesame seeds on top. Bluefin tuna: Tasted like it was fine quality and melted in my mouth. Toro: Melted in my mouth and wish I had more of it! Uni rice with Hokkaido uni: The uni sauce being poured into the rice excited me. The final product was phenomenal and I wish it didn't end. Sea eel: This dish was standard and nothing too special about it yet still delicious. Tamago: I liked it but my husband wasn't too crazy about it. He didn't hate it but said it was just okay. Charcoal grilled bluefish: Cooked medium rare and perfect. The charcoal flavor was just right and added so much depth to the fish. The asparagus that came with it was even perfectly seasoned and cooked. White fish tempura with snow sea salt: The tempura was cooked perfectly and was not oily at all. Goldeneye snapper and sea perch soup: Comforting and the fried tofu pieces were a nice little touch the the broth. Steamed bluefish: This was almost a gravy consistency dish with the steamed fish. There were pieces of tofu strings that I enjoyed. The radish tasted great in the same bite of the fish. Such a comforting dish! Matcha tiramisu cake with hot tea: Delicious and a great end to the meal I didn't want it to end. It was actually exciting to see what was coming next because everything was so good. There wasn't a dish I didn't like. The chef said that they keep track of the patrons and try to change the menu so you do not repeat the same exact meal served last time. The entire meal with 18% service fee and a bottle of sake was about $1,060 for two people. You pay a deposit fee of $175/pp online and it can either be credited to the bill or refunded and you just pay in full. read more

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I had an excellent time recently at 715 and really enjoyed myself. For me the experience started when I was standing outside the building with no sign(bad ass) and suddenly when it's time to let us in a metal door slides open and one of the servers comes out with a clipboard. The interior design was top notch and I think the phone mats were a nice touch. Street parking on a Saturday night was pretty easy, or I got very lucky. The food was very good, I liked how much variety there was. The cooked dishes were just as good as the raw dishes and sometimes better. Chef Seigo was very cool and in typical fashion the night started quiet but as the dinner went on everyone loosened up we all started chatting and having a good time. Someone offered the chef a drink midway through and I have seen that before in sushi restaurants but I always feel weird about it since I don't like putting people on the spot to drink, however chef Seigo was totally up for it and a fun guy so go for it! All in all while I enjoyed myself, I think that for the cost there is very stiff competition in LA so I hope they continue to innovate. I ultimately felt that 715 was good but is missing that special X factor that you see at some other places in this tier. read more

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Made reservations here for a birthday dinner. Come to your reservation early to find parking if you could, the parking isn't so great or have extra coins for the meters. Building seems hard to find, but it's the white brick wall with circular shape windows. My partner and I was greeted at the front door. Music vibes was chill, they played Nujabes. Ladies, you are given a little cubby under your seat to place your belongings. They got Kaws figures as a decor, pretty dope I love Kaws. Inside seems kinda small with only 8 seatings. Bathroom is down the hallway and clean. Moving forward to the food... this was a 19 course meal 1. Filet fish with belt fish 2. Bonito fish 3. Scallop with Brussel sprout 4. Steamed egg custard with truffle 5. Red snapper with shinto pepper 6. Golden eye snapper 7. Tile fish 8. Halibut 9. Stripped Jack 10. Sea perch 11. Steamed luck trout 12. Mackerel 13. Mackerel taco 14. Toro 15. Uni from Hokkaido 16. Eel 17. Sponge cake 18. Brother from sea snapper 19. Japanese roasted green tea How was the food overall? For a Michelin restaurant... I was let down. There was not one single piece that gave me that "OH WOW" or "blew me away"! Presentation was okay. The flavors were very boring in my opinion. I was expecting more especially if you're rated as a Michelin restaurant.. For an omakase experience, this was my first let down from any omakase I've had. Wish the chef interacted more with his guest, the vibes was whatever's but could have been more fun! My partner and I left very hungry still. Had to hit In n Out afterwards LOL! If you do dine here expect the bill to be at $1k+ if you're planning on drinking. Or bring your own bottle and pay for the fee. Overall, hoping for improvement. read more

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Was able to get a reservation through cancellation. Dinner was at 8pm. Parking is street or nearby lot but is terrible to find a spot. Come early to find parking. Dishes: 1. 715 style filet of fish: tastes like a crispier version of McD but with caviar. 2. 2 ways prepared Octopus with ponzu: Mmm really good especially the fried version. Wouldn't mind more 3. Hokkaido scallop on top of Brussels sprouts with plum gelee sauce and shiso: The scallop was good but the brightness of shiso didn't come through to balance it out. 4. Sweet corn Chawanmushi with black truffle; liked the smokiness of the truffle with the sweet silly smooth custard. 5. Charbroiled lightly sweetened fish with turnip: reminds me of miso fish but the meat is very tender and soft. 6. Steamed snapper with seaweed and Kiku flower: The star is the deep flavor of the seaweed broth. Everyone around me was tilting their bowl and scooping it all up. 7. Saba roll: personally I don't like ginger but it tasted good here. Gave the saltiness of the saba a good kick. Beautiful presentation too. :) 8. Uni rice with Hokkaido uni on top: perfect dish. Love the vinegary uni rice with the sweet uni. Wish there was more 9. Japanese sea perch and golden eye snapper soup: clear broth but has strong flavor. Love it 10. Hojicha tiramisu: good. Could use a bit more hojicha. Sushi: 1. Rock snapper with shishito: very interesting and spicy different from wasabi 2. Kinmedai 3. Shima Aji 4. Isaki 5. Sea perch 6. Aji 7. Blue fin tuna 8. Chutoro 9. Unagi hand roll 10. Tamago Overall service and food were very good. The cooked dishes were interesting and different from what I have seen at other omakase in a good way. Dinner took about 2 hours. Dishes change daily depending on what's available and fresh at the market. Also received cute to go bread from Okayama Kobo. :) read more

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A truly unbelievable experience in the heart of LA. You'll feel as if you've traveled 5,000 miles to Japan instantly. There is no surprise in why they got a Michelin star within the first month of opening! Some basics, you have to make reservations in advanced online through their website which uses tock. Recommend following their Instagram which provides updates when schedules come out and if any last minute openings. Now for the food, there is no menu for you to select from as it is omakase style where the chef/kitchen basically feed you from their selection. This varies everyday so it's kind of nice eating here as it'll be a new experience each time. This is true to any good omakase experience so it should not deter you. The food itself? Truly spectacular. You'll get a mix of hot dishes and traditional fresh sushi, which I thought was a great change. Having 15 pieces of nigiri gets tiring and the assortment of dishes allows the chefs to get creative, leaving the customers as the real winners. For example, we had a sardine dish that I would normally tell you I wouldn't even bother to try. But with their exceptional skill, they made sardines taste heavenly. Just one example of how they went above and beyond. The service is a 11/10, extremely thoughtful, quick and detailed. All of the service folks were great but I wanted to shoutout Diego who really made us feel comfortable and chatted with us after the meal to make sure we were ok. The head chef is a superstar and a great person overall. Younger chef but has unbelievable talent and is very kind. Extremely happy for him and the team on their recognition. The location is in the popular area of the art district with lots of bars nearby. Street parking can be tough so expect to get there early and possibly pay $20+ for a lot. I wouldn't try to look around for parking too long if you're cutting it close on time. Recommend aiming to get there early and grab a drink at the nearby bars before. They don't let you inside until basically exactly your reservation time so no point waiting on the street. The inside of the restaurant is very nice and clean. The main seating area seats 8 folks with plenty of space. It is very intimate and fairly quiet setting (much like eating in Japan which I appreciated). I appreciated the kaws figurines on display as myself am a collector also. The bathroom and rest of the facility was super nice, and will make a great spot for a special occasion or just to have a good time! The price is that of a Michelin star combined with LA, so just be mindful (with alcohol it cost our party of two $1100 but we were very thrilled with the experience and found it worthwhile). My wife and I will definitely be back! read more

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One of the best sushi bars in LA. Chef is an absolute artist and manages to create new flavors that challenge the conventions of sushi while respecting tradition. Some of the bites were reminiscent of recent trips to Tokyo, comparable with the best in the motherland. The weaving of youth and street culture with the restaurant also adds a nice dimension of LA, fashion, and street art. Really love the aesthetic! read more

I was severely disappointed with this omakase experience. It was not a typical experience in that, the chef did not explain the dishes or really communicate much with us at all. There was one other couple there with us and all his attention was towards them it made us feel like we were not wanted guests. There was a lack of attention and a clear favoritism going on with other guests, as they received extra free nigiri bites while we sat there and waited. To spend $375 a person plus the sake pairing I was expecting to be blown away and that was not the case. read more

Chef Tamura-san does a superb job with sushi at his not-so-little place in Little Tokyo/Arts District. A long dark hallway is complimented by a dining room done in the current favor of light Japanese wood around a single sushi bar. The details are done well here, from the delicately sliced ginger to the two kinds of monogrammed towels used (for hot towel service as well as in the bathroom). As far as the food... the focus here is much more on sushi than some of his competitors. The non-sushi items, such as peanut tofu, were interesting and well-crafted, along with a noodle and dried shrimp item that had artfully done components seemed a tad more underwhelming than expected. The sushi itself... the baby sea bream (katsuo, cured, then marinated in vinegar) was superb, easily some of the best katsuo I've eaten. There was an unusual focus on mackerel, with aji, sawara, and saba served in a row (horse mackerel, Spanish mackerel, Japanese mackerel). And the isaki (chicken grunt) was particularly good as well. However as some reviews note, you most certainly pay for the experience. And with so many high-end, even other Michelin star-winning, sushi experiences in the area, there is plenty of competition. read more

Service was incredible. Food was pretty much as fresh as it gets. It was extremely expensive which I get for being what it is. I struggled to find a huge difference in taste and quality from sugarfish to here. Still a great time though read more

715 Is smart, sophisticated, and well executed sushi. I've been to a number of Omakase in La, I feel like 715 has a pretty generous offering in terms of quality and quantity. A bit on the pricy side but something I'm willing to pay for as it's just really good sushi and a really good time. It's very refreshing to see serious craftsmen with a solid sense of humor. I'll be going back to 715 and you should go here too. :) read more

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Having been to a few other Michelin omakase restaurants and maybe hundreds of high end restaurants in LA I can really say 715 has the best omakase experience. While some of the courses are being prepared in front of you chef Seigo breaks down his fish in front of us which I rarely see any restaurant do. They normally have them pre sliced to save time during omakase. I can go on and on about how amazing the food is here from the house pickled ginger to the perfectly seasoned/textured rice but who has time to read all that. Other than the delicious food the vibes are fun and relaxing unlike the traditional experiences I've had in the past. His team also has wonderful hospitality and pay close attention to detail to cater towards each person. Pro tip: If you have trouble making reservations (he gets booked fast) check his instagram stories, sometimes he has last min cancelations. read more

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The best place for celebrations & just because. I've been following chef Seigo-San since he was a wee young apprentice at Shunka. He has blossomed over the years and is now the best in California. His kaiseki style omakase is a divine treat. That is all :) read more

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