Delicious and beautifully served food, every bite was an adventure and passed my personal test of greatness - a reflexive closing of the eyes, hand to heart and a soft sigh. Impeccable service, never had to ask for a single thing. Dare I say, a perfect evening. read more

Tucked away behind an unassuming exterior is probably one of the most thoughtful omakase experiences I've ever had. Walking into Mori Nozomi didn't even feel like entering a restaurant anymore. It felt more like stepping into chef's philosophy on seasonality, craftsmanship, and balance. I came here alone for my birthday and chef even prepared a personalized menu for the evening which instantly made everything feel more intimate and memorable. There was something really special about experiencing a meal like this by yourself and just being fully present with every course. I also decided to do the tea tasting which elevated the experience even further. Each tea was paired thoughtfully with different dishes throughout the night. The saemidori sencha from Kagoshima paired with the chawanmushi was incredible. The tea had this beautiful neon green color and tasted light and earthy while the silky dashi-rich chawanmushi completely reset my expectations for the night. Hidden inside was a small chestnut that honestly felt like finding gold at the bottom of the cup. The gyokuro from Uji Kyoto paired perfectly with the tuna courses. Chef described it as the queen of teas and honestly it matched the akami and aburi o-toro beautifully. Deep savory vegetal flavors with the tuna felt like perfection. Tuna is king. Gyokuro is queen. One of my favorite cooked dishes was the amadai. I still don't understand how the scales stayed so crispy while sitting in dashi. The contrast between the delicate flesh and crunchy texture was unreal. The nigiri progression throughout the night was flawless. The akami was the gold standard of tuna nigiri while the aburi o-toro completely melted in my mouth. Straight euphoria honestly. The hotaru ika was another emotional dish knowing it was near the end of firefly squid season. Tender, juicy, and beautifully grilled. The genmaicha paired with the squid ended up being one of my favorite tea pairings of the night. The roasted flavor complemented the char perfectly. Chefs favorite is the kegani ankake and after tasting it I completely understood why. The hairy crab over rice with thick dashi was one of the most umami-rich things I've eaten in my life. Delicate, succulent, and deeply comforting. As someone obsessed with uni, the Hokkaido uni completely blew me away. It paired with a cold steeped bancha served over a perfect ice sphere made from Japanese mountain spring water. So delicate and refreshing. I literally shouted "oishii!" at the counter. Even the simpler dishes showcased ridiculous technique. The asparagus tempura had an incredibly light batter fried perfectly while the dashimaki tamago was moist, pillowy, and packed with dashi flavor. The meal ended with umeshu sorbet and kashiwa mochi prepared for Children's Day alongside Kyoto matcha. Sitting there finishing matcha after such a seasonal progression, I finally understood the spirit behind kaiseki. The word traces back to warm stones Buddhist monks and samurai carried against their stomachs for warmth and comfort. By the end of the meal that same warmth settled into my soul. What makes Mori Nozomi special is that this doesn't feel like a luxury omakase focused only on expensive fish. Even if you've traveled through Japan, there honestly aren't many chefs preparing sushi with this level of seasonality, warmth, intention, and balance. The experience felt closer to true kaiseki than a standard sushi counter. Chef Mori is truly a master of her craft and the Michelin star is absolutely deserved. Thank you for one of the most memorable birthday dinners of my life. read more

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Mori Nozomi is an exclusive 8-seat Michelin star omakase restaurant with an all female staff that provides a cultural experience with a well-executed meal. Reservations are made through the Tock app. I attempted to get the reservations here for every Sunday at 10am when openings for the following month were released. It took me three months to finally get a spot on their Saturday night dinner. It was a coincidence that it was my birth month and anniversary month but I would have gone whenever I was able to finally get the reservation. It is $280/person for the omakase experience. A credit card is required for the reservation. You must cancel without 96 hours notice for your full refund back, or if you cancel from 48-96 hours you only get 50% back. This is because staff prepares the ingredients for the seat ahead of time. I know this is premium pricing but you get a very premium experience full of engaging food preparation, cultural immersion, and impeccable service. Chef Nozomi was well staff and all of her team members strive to give all the guests a wonderful experience. All 8 seats have great views and they rotate their prep areas to make sure you are well engaged. I highly recommend the investment if these are things you appreciate, but I understand it's not for everyone. Staff was super kind and attentive from the beginning to the end. When we came in the took our jackets, pulled out our seats and seated us. They took our drink orders and chilled the ones that needed chilling and kept our drinks refilled the entire night. I also ordered hot tea so I got to watch the traditional method of brewing from the preparation of the cups to brewing the tea with the best timing and the serving of the tea. The menus were custom printed and it was so special to me that I kept mines. It had my full name, Happy Birthday, and the date. What a treat! And all the items that were served were listed in both Japanese and English, so I could enjoy instead of taking extensive notes during my meal. On the evening we attended, we had 23 savory bites and 2 desserts. My boyfriend teased me that really get me cause they prepared 2 desserts. Chef Nozomi plans her menus on the seasonal items from Japan for the proteins and from the local farmer's market for the vegetables. I enjoyed the entire meal but a few of my favorites were the chawanmshi, clam in clam broth, squid, hairy crab Hokkaido uni, striped jack mackeral, and toro handroll. I also really loved the yuzu sorbet and the delicious Sakura mochi that Chef Nozomi prepared. With the desserts we were also given a hochicha and a matcha that was made in the traditional tea manner. Such a beautiful experience. All of the dishware here are stunning and so thoughtful. One that sticks to me is the dish for the clam soup the lid had beautiful gold inlay with a crane. We were told that in Japanese culture the crane represented longevity, good fortune, and happiness. That was so sweet for me since I happened to be celebrating my birthmonth and anniversary month. I also want to add that my boyfriend is usually not too picky but also rarely impressed. Food for him is for survival and he usually isn't too impressed but this meal completely impressed him. We keep talking about how the amazing the food was here and how it was absolutely delicious, tender, and well prepared. This meal was definitely a beautiful experience for us to share. Even as we were leaving the staff gave us a gift of tea leaves to take home with us. Each of these had personalized notes handwritten by staff to us individually, as I had a different note than my boyfriend's. It was so much care through the whole experience. Arigato to Chef and her kind team for taking great care of us during our dining experience. I hope we will have many more celebrations here in the future. read more

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Delicious birthday dinner with minimalist interiors and amazing seating to watch the professional sushi masters. The service is quick and the staff member was always standing by. She checked in with us along the way and everything. The sushi was super fresh and crisp. Recommend. There is street parking and the store front is easy to miss. But the outside has a pretty big door. read more

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Date of omakase service: 5/7/2026 Impeccable service. Traditional vibe. Delectable selection of dishes. We got the tea pairing and definitely were not disappointed. Thank you for a delicious meal. read more

Mori Nozomi - Sushi Bars Near Me - Los Angeles, California

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Mori Nozomi is a pretty minimalistic Japanese omakase bar with only 8 seats. We were seated promptly, drink orders taken. Tea pairing was listed but unavailable without preorder. Odd choice to advertise it if it cannot be ordered. I'll have to try it out next time. This time I opted for a freshly brewed tea -- kukicha, a twig tea, using only the stems of the tea. Reminds me of a lighter and more round sencha. Appetizers Chawanmushi: Silky, very light dashi. Pleasant but minimal. Kinmadai: Clean, bright, refreshing. Ankimo: Rich and warming. Foie-gras buttery with deep soy-dashi umami. Buri shabu: One bite with ponzu and grated daikon, one with sesame sauce. Excellent. Ponzu could have used more punch. Iwagaki oyster: Half oyster steamed in broth. Small portion, thankfully. Dashi was the best part. Nigiri 1 Akami: Well-marinated, exceptionally tender. Nearly chutoro-soft. Aburi toro: Light binchotan grill sear. Flavorful and delicate. Nasu: Palate cleanser. Very small, very light. Forgettable. Nigiri issues overall Rice slightly undercooked and oversized. Wasabi aggressive and sharp, lacking sweetness. Warm dishes Grilled kamasu: Served with daikon and scallion. Underseasoned. Needed ponzu. Hokkaido kegani with uni and caviar: Delicious flavors. Portion was the letdown. Mostly rice, maybe 3 to 4 grams of crab. At this price point, not brilliant. Kasugo: Excellent. Skin on the fish was wonderful. Nigiri 2 Shima aji: Extremely thin cut with ginger-scallion. Technique is familiar, but a bit small. Sumi ika: Lightly scored. Creamy, tender, well-balanced. Hokkaido uni: Sweet, clean, good texture. Tachiuo tempura: Light, crisp, welcome texture shift. Nigiri 3 Amaebi: Sweet and clean. Nodoguro: Fantastic flavor. Very small portion. Even small compared to peers in the states. Hotate: Solid. Citrus works well. Wagyu "sukiyaki": Lightly grilled wagyu with yolk. Lacked the defining sukiyaki elements. read more

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This place needs no introduction. We all know it's good. I'm just adding pictures to show you all what it's like. I highly recommend it! Went for my girlfriend's birthday. Special secret; no one comes here night before thanksgiving so it's a good day to go, and easy to get reservations. Suffice to say. The stories are true. This place is incredible. read more

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This was boots down the best meal I've ever had in my life. I can't even describe it. Every detail was absolutely perfect down to the dishes the food was served on. Every member of the staff was lovely, attentive, and informative. Hats off to the chef for an amazing experience, a beautifully curated restaurant and vibe, amazing ingredients, and BOMB ASS FOOD. Favorite courses: hamachi, uni, and honestly dessert. read more

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Decided to bring parents here for a birthday celebration. The food was amazing and just as good as I remember from the last visit. The fish are well seasoned and the sushi rice itself is perfect. Since we went recently, some of the nigiri were the same but there were some varations in the appetizers. The dessert was better than last time with the a delicious black sesame flavor to the wagashi. The extra stand out for this dinner was the service. I was amazed about much they attention was given to our comfort during the meal. For example, Chef Nozomi, noticed from the first piece of nigiri, that my parents had trouble reaching out for the sushi due to the distance even with using chopsticks. Without us having to ask, they pushed the plate and sushi forward and closer to them. They even had a small plate for them to use in case they dropped their sushi. The rest of the staff were lovely, patient and explained the intricacies behind the hard work behind our wonderful meal. The messages on the take home gift were a very nice touch too. Definitely see myself as a repeat diner here and look forward to trying other seasonal fish and ingredients. Congratulations on your Michelin star!!! Well deserved! read more

This is an eight seat counter helmed by Masutashefu Nozomi Mori. A mere slip of a girl who handles a Yanagiba like a Majorette leading a Marching Band. As I walked in Chef Mori was slicing a Spanish Mackerel or was it a Firefly Squid. No matter. Each slice made the slivers thinner and thinner until it looked like Cellophane that once was a fish. If I ever need an Appendectomy I know where I'm going. Who knows you may see Chef Mori in the next Halloween teenage slasher movie. The counter is bleach blonde. Chef Mori is not. A tinkling piano loop lulls you as you concentrate on the menu outlining the magnificent meal you are about to experience. Make a reservation and they'll expect on the dot at 7:00 PM. Your menu will be personalized with your name and date. Nice touch. You will be treated like family they are happy to see and feed. The Decor: It is minimalist as in nothing save for one spindly Cymbidium that looks like Edgar Allen Poe grew it. The Bar: Sake City. There is a beautiful curated collection of Sake. Some very unusual and rare offerings. My 2 Grains was exceptional. It was perfectly fruity going in then nice and dry on the finish. The best way to get a feel for what awaits you is to see what was on menu the night I went. So buckle up. Make that unbuckle. 1. Chawan mushi with Ginko Nuts and a whisper of Green Chili 2. Sakurmasu with Yuzu Dashi Sauce (Cherry Salmon) 3. Sawara (Spanish Mackerel) 4. Ika (Firefly Squid) 5. Amadai with Karasumi (Tilefish with Dried Bottarga Roe) 6. Chu Toro (Wild Bluefin Tuna) 7. Aburi O-Toro (Wild Bluefin Tuna with Berries) 8. Kasugodai (Baby Snapper) 9. Hokkaido Ankimo (Warm Monkfish Liver) 10. Taira Gai (Monster yet tender Scallop) 11.Shiro Ika (Swordtip Squid) 12. Ika Geso (Squid Tentacles) 13. Hokkaido Uni (Uni) 14. Tachiuo Tempura with Seasonal Vegetables (Belt Fish...time to loosen yours) 15. Oshinko (House Pickled Baby Vegetables) 16. Hokkaido Kegani (Hairy Crab) 17. Hokkaido Hotate (Fresh Scallops) 18. Kegani Ankake (More Hairy Crab) 19. Akadashi (Hot Miso Soup) 20. Bodoguro (Black Throat Sea Perch) 21. Toro Taku Hand Roll (Tuna and Pickled Daikon) 22. Dashimaki Tamago (A Rectangular Square of Japanese Omelet) 23. Anago (Sea Eel) 24. Kinako (Rice) Milk Ice Cream with Harry's Berries Stawberry 25. Kashiwa Mochi the size of a Street Taco with Kyoto Matcha All served with a variety of curated rice. Dear Chef Mori san, Gochisousama deshita. Now go to Mori and then tell the story. read more

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I am judging all future Michelin omakase based on this experience. We walked away very full, feeling so serene and happy. It's like having just watched a really good movie. I forgot to take my menu home so I have to give a general overview of the experience. We had the first seating of the night and arrived early. It is on the corner and there is a small wooden sign hanging at the top as the only indicator this might be a sushi restaurant. Thank goodness other yelpers posted images of the outside. They do not open the doors until the exact reservation time. There are three people serving us the whole night; Chef Mori, her sous chef, and the waitress. The chef and sous chef meticulously prepares each dish in front of us so dinner and a show. The chef would tell us about the dish we are eating and the waitress would bring out additional info so we can truly understand what we are experiencing. For example, when chef described one of the young fishes, the waitress brought out a picture of the fish taken earlier in the day showing us how small the fish is in someone's hand so we could appreciate how much effort went into preparing the fish we were about to consume. Not only does everything taste good but it's all beautifully presented. We had a tempura fried fig in the fruit/veggie course and the fig juices exploded in my mouth when bit into, it was sooo good. We end the night with traditional Japanese Wagashi and freshly whisked matcha tea. The matcha tea was not too strong and not too light. It was just enough tea to go with the small delicate dessert. The dessert is handmade by Chef Mori earlier in the day, each one its own design/ shape (eg flower). Each guest gets to choose their dessert from the box (unless you are last of course). I wish I could have had two pieces it was sooo good, the best wagashi ive ever had. on our way out they handed each of us a bag of custom made tea. read more

Mori Nozomi - yummy yuzu drink - Sushi Bars Near Me - Los Angeles, California

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We celebrated our 3 year anniversary at Mori Nozomi, and it was the best choice! There are about 8 seats and only one 7pm reservation slot a day for omakase. Book early, as their reservations fill up and are limited. Parking and traffic is challenging - I would come at least 30 min early because you may be circling for spots. Be prepared to walk some distance. The ambiance is very minimal indoors. White walls, warm wood, and natural tones make for a simple but elegant setting. They played piano covers of Miyazaki film songs and it fit the vibe completely. The food was incredible. We really enjoyed every dish we got. Everything was prepared meticulously and tasted fresh. There is fresh ground wasabi which was a treat. Both my husband and I usually dislike wasabi, but the real thing we loved! We did not leave hungry. We also really enjoyed all of the gorgeous plating - I believe they source almost everything from Japan. The service was excellent. It was a very intimate experience and the ladies of Mori Nozomi were the epitome of grace and elegance. Our meal was top notch and we cannot wait to be back. read more

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One of the best omakase experience we've had in some time, and the meal started off a bit fun with the city inspector doing an inspection right at the beginning. Got to see the inner workings a bit! We decided to order a bottle of the sparkling sake as we've been on a kick for it and wow, it was an amazing sake. Not much of a selection for sparkling sake can be found anywhere usually so it's always a joy to try something new and unique. Once service started, it was a joy to watch as each dish was being prepared by the team. All the appetizers were great, especially the Amadai which had shaved karasumi over it. Really wanted to order a beer and maybe 5 more of those! The nigiri portion (our favorite) actually started with chutoro then otoro, which was surprising, but it was followed up with the Japanese eggplant as a nigiri and it flowed very well. About halfway through, they bring out the star of the night, which was the Hokkaido hairy crab! We've had it at other places before but the several ways it was prepped here made it our favorite experience we've had with kegani. A few of our other favorites were the Seki Aji, Kasugodai, and Nodoguro. Overall, there's this delicate balance with all the nigiri that really impressed us, and we really enjoyed each course. The meal ended that night with some excellent matcha and these gorgeous bite-sized wagashi, as well as mandarin orange sorbet. Service was excellent throughout it was a joy to watch Chef Mori as she worked, especially the knifework that went into some of the nigiri. Like many have mentioned, having it being an all female team gives it a warm and approachable atmosphere that will be hard to find elsewhere. Only one seating at the moment so be prepared to book early online to try to get the date you want! Hoping for another visit soon and definitely want to try the tea pairing next time. read more

Exquisite multicourse Japanese Omakasè that is elevated to a fine art run by Chef Mori Nozomi & sophisticated all woman staff. Minimalist decor is on purpose to showcase the sybartic mini-courses and the associated visually & texturally aesthetic ceramics.  Japanese Tea Pairing is a first in L.A. that will please those abstaining from alcohol as well as a smart collection of premium Sakè (sah keh). It's a must go for those who crave a well curated, well honed experience for worldly gourmands.  One seating only at 7pm, which lasts approximately 2.5-3 hours, so plan accordingly keeping in mind horrendous L.A. traffic. The pace of culinary presentation is stately and modulated to reflect a meditational mood to restore balance in our busy, pressured lives.  1) Chawan Mushi: Egg Custard Soup is soft, creamy, infused with Katsuo/bonito Dashi/broth. Topped by Hokkaidō Bafun Uni & Ossetra Caviar.  2) Madai/red seabream Sashimi dressed with Katsuo Dashi & Yuzu/Japanese citrus juice. Garnish of blanched sugar pea, heirloom cherry tomato, Shiso/Japanese basil flower.  3) Buri/yellowtail  Shabu/blanched, grated Daikon Oroshi & Ponzu, Asatsuki/Japanese Chives.  4) Ankimo/monkfish liver braised in sweet, light, Shōyu/soy sauce & Dashi. Dollop of grated, aromatic, real, fresh Wasabi root.   5) Tachi Uo Tèmpura: Fatty, fibrous, soft Beltfish fried in thin batter tasting of sweet oil. Baby Corn & Carrot Tempura.  1-5a) Cold brewed Sen Cha: Grassy, fresh hay scent, astringent, acidic, natural sweetness. Perfectly round, clear ball of ice of pure Japanese water chills this elixir. Sushi:  6) Chū Toro: Medium fatty, meaty chaw, lush white fat veined Ōma Bluefin Tuna called "King of the Sea".  7) Ōma Bluefin Tuna Ōtoro: Smokey seared, luxurious ultra fattiness as you chew.  8) Kasugo Dai: Baby seabream marinated in Japanese rice vinegar infused with Kombu/kelp essence.  9) White Squid: Smooth, neutral flavour, palate cleanser.  6-9a) Gyokuro: Tea from the first tender, spring leaves. Bitter, acidic, sweetness, subtle mown green grass.  10) Taira Gai/pen shell clam: Flamed, rough textured, touch of Ichimi Chile, Dashi Shōyu, wrapped in Nori/black seaweed paper. No Sushi rice.  11) Hokkaidō Kègani/hairy crab: Plush, fibrous meat topped with its own crab "butter".  12) Sèki Aji/horse mackerel: Intricately diamond cut, dusty rose & burnished silver surface; white, tan interior. Spicy, hot grated ginger.  10-12a) Hōji Cha: Dark brown, toasty, smoky sweet, thick, mature leaves,  13) Bafun Uni: Custardy, pasty, sea funk minerality  14) Akami: Red meaty Bluefin, wild caught so muscle meat is toned, sinewy. 15) Nuka Zukè: Cucumber, turnip pickled in fermented, salty rice bran.  16) Kègani Ankakè: Crab laced, smoky Katsuo Dashi Sauce Velouté. Al dente Risotto-like rice. Uni, Wasabi on top & presented in the crab carapace.  17) Aka Miso Soup 18)  Nodo Guro: Flamed, smoky, fatty Black Throat fish.  19) Toro Takuan: Soft meat is spooned from in between the rib bones of a whole Hon Maguro/bluefin tuna. Chopped Takuan/pickled Daikon adds salty-sweet chewiness. Wrapped in Nori.  20) Anago: Sea Eel is grilled, thickened sweet Shōyu sauce.  21) Dashi Maki Tamago: Sweet egg omelette  13-21a) Carbonated Sencha  1-21a) Hello! Kō Èigiku Sakè, Omachi rice, Junmai Ginjo Class, Muroka/unfiltered, Nama/unpasturized: Toasty, woody, powdered soy bean, lacquer scent. Mead, apple, melon, tangerine. Lively acidic tingle on the tongue.   Mizu Mono/sweets  22) Melon & Ama Zakè/sweet Sakè Sorbet, Slice of sugar confit'ed KInkan/kumquat.  23) Wagashi/Japanese pastry: Chrysanthemum shaped mold embossed sweet Mochi rice pâté with a dark, dulcet Anko/puréed black Azuki bean filling.  23a) Classically presented Matcha in a rough, rustic tea cup. Refreshingly bitter as a counter point to the sweet Wagashi.  Service is precise, warm, kind, familiar, welcoming. There seems to be an ineffable, feminine aesthetic that gives a pleasant feeling or aura that I have never ever experienced in Sushi based restaurants mostly dominated by men. I can feel an Étoile is coming their way.   5+ Stars. read more

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We went to the earlier sitting on a Friday. There were six diners.It felt more like a theater experience with food involved than a traditional restaurant experience. The food was delicious and the service was attentive. Recommended. read more

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Ok. I had dinner there 2 months ago. Ms. Mori is a pro chef, skills, fish selection and passion. You go for her and staff talents. It's all about what you leave with after the dinning experience. Cheers! read more

Mori Nozomi - Handmade Planet Wagashi (confectionery) revolving around food universe. Good! - Sushi Bars Near Me - Los Angeles, California

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"25-course omakase, flawless seafood, and mesmerizing knife work." After months of trying, I finally secured a seat at Mori Nozomi--an all-female team serving a 25-course omakase. The minimalist, zen space set the perfect tone, and watching Chef Nozomi's graceful knife work from the center of the counter was mesmerizing. Each course was delicate in presentation yet bold in flavor, with layers of umami and the natural sweetness of the seafood shining through. All seafood is sourced from Japan, and the quality was unmistakable. The team's thoughtful explanations about the origin of certain fish and shellfish added a personal, educational touch. Mori Nozomi is refined, memorable, and absolutely worth the wait. read more

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Experience: 100 Food: 100 Service: 100 Intricacy: 100 Mori Nozomi has become my absolute favorite omakase experience! The attention to detail in every dish is unmatched. The experience here is far more exquisite and personal than many 1-2 Michelin-starred restaurants I've visited around the world. From start to finish, every moment was exceptional. I loved how they wiped down each plate after every serving and ensured that no sauce dripped onto the table. Being addressed with your name followed by "San" felt incredibly personal and respectful. The personalized menus with your name printed on them were a lovely touch. The course included 23 servings (at least for ours) and struck the perfect balance--just the right amount of food, with no excess. Every element was thoughtfully designed to make the experience truly special. Everything from the presentation to the ambiance demonstrated incredible care and intricacy. It's an unforgettable dining journey that I highly recommend! read more

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My friend and I thoroughly enjoyed our visit to this small, all female staff (including its sushi chef and owner, Chef Nozomi Mori) sushi bar in Sawtelle. We made a reservation through Tock for an Osaka-style omakase dinner ($250 per person, not including alcohol) and treated ourselves to beautifully curated 3 hour/3.5 hour experience consisting about 22-23 courses. The service was excellent from start to end. The restaurant itself was on the minimal side and only sat 8 guests, however all eyes were on Chef Nozomi as she demonstrated her mastery and presented the different dishes for us that evening. The menu was well though out, navigating through both raw and cooked entrees, and I had some fun surprises throughout the meal. Our meal highlights from the evening were the chawanmushi with uni, the hairy crab stew (over rice with caviar), miso soup (never had it taste like this before - this was special), and belt fish (super buttery!). The sushi itself was very fresh and flavorful: the ankimo and squid were creamy, the Hokkaido uni melted in your mouth, and the madai was delicious. I was VERY full at the end of the meal and almost had to ask my friend to roll me out. I've eaten a good amount of omakase, and I truly believe this one is something special. I can't wait for my next visit to Mori Nozomi. read more

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My wife and I came here for our 12 year anniversary.... and WOW this place is one of the best omakase experience we've ever had. Food and the service was amaaaazing. I hear reservation can be tough, but I think we got lucky and got it in our first try. :) read more

This is one of the best omakase places I feel compelled to write a review. I've had three experiences at mori nozomi and every experience has been spectacular. Love the selection of sake. Service is great. If you can get the reservation you'll be guaranteed a simply amazing experience read more

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Very Yummy Omakase. Superb !!! Every Bite Tastes Refine Delicious. Thumbs Up ! Highly Recommended. Great Service. read more

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Parking: If you plan to drive, come early because parking on the street is near to non-existent and you'll be circling the block waiting for something to open up. We parked 2 blocks away and had to walk. Never again. Do yourself a favor and ride-share (Uber/Lyft). Ambiance/Service: If you find parking fast or come too early you can have a quick drink next door at the bar while you wait until they open their doors. This is women ran and owned (girl power!). The vibe is so different than the typical male dominated sushi that we are used to. I just felt more connected and the vibe was so fun! Service is on point! It's very minimalistic inside and clean. Food/Drinks: Chawan mushi with Ginkgo nuts: 9/10 Always so comforting. She explained that they like to let it rest before cooking so only add extra ingredients on top instead of inside. Madai with Yuzu/Red snapper: 10/10 Loved the essence of shiso leaf and the freshness of the fish. I drank that sauce with no shame! Ni-Tako/Octopus: 10/10 Great with the yuzu paste but don't put all of the paste in one bite otherwise it will be salty. Buri shabu/King Yellowtail: 10/10 I ate it in 3 different parts to taste it alone, with just a tiny of the topping and then will every element. Each part was amazing! Tachiuo Tempura/Belt fish: 9/10 Try a bit of each alone, then with both the yam and fish tempura and thank me later. Sushi Akami/Wild bluefin tuna: 10/10 They were proud of its certification and I see why. Very delicious and fresh. Toro/Wild bluefin tuna: 10/10 Sooooo fatty and soooo good! Oshinko Japanese pickle: 10/10 Love me some pickles and they were a perfect palate cleanser after that fatty tuna. Ika gesso-yaki/Squid: 8/10 Good but wish there was more to this dish....literally because it was tiny. But good from what I had. Kasugodai/Baby snapper: 10/10 There was a nice subtle smokiness to this bite that I was picking up and I liked it. Shiro-ika/Swordtip squid: 10/10 Creamy and I wanted more. Hokkaido Uni: 8/10 This one was just okay. Wish it had more on it. Sanma with Matsutake/Pike mackerel: 9/10 Seared to perfection with a slice of mushroom on it. Really came together with the lime. Hokkaido Kegani/Hairly crab: 10/10 Yes this was delicious! Seki-Aji Jack/mackerel: 10/10 One of my favorite dishes of the night with the different flavors. The mackerel was such good quality. I usually hate mackerel so says a lot. Hotate Fresh/scallop: 9/10 I liked that she put olive oil and salt on this as a fishing. Was very interesting! Kegani Ankake/Hairly crab: 10/10 Such a comforting and amazing dish. I didn't want it to end. Was rich and thick in a good way. Akadashi Red miso soup: 9/10 Hugs you from the inside out. Chef explained how she used the bones from the fish used from the meal for the broth. Very good. Nodoguro/Black throat sea perch: 10/10 Another fav of the night with that smokey, torched taste. Torotaku hand-roll/Chopped toro: 9/10 Yum! Wish it was bigger but it was still delicious! Dashimaki Tamago/Egg: 9/10 I really liked that this was not too sweet and more on the savory side. Came out fresh and piping hot! Anago/Sea eel: 8/10 I am partial to eel but this was okay. My husband loved it though! Fresh Passion fruit Sorbet with Hoji-cha crumble: 10/10 So refreshing after a rich meal Wagashi with Kyoto Matcha: 10/10 Handmade desserts?! Yes please. You could taste the love and effort placed in the piece. Each one was different for everyone and one of a kind. The matcha was mixed right in front of everyone. Yes! Overall, amazing and they will get their Michelin star or stars! So much better than many other omakase dinners that I have experienced. I was pleasantly surprised and really loved how they proved that an all women's crew could do it better! Love love love! Coming here again! read more

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Truly phenomenal meal and experience that blew away my high expectations. One of the best if not the best sushi in LA. It is very tough to get a reservation but well worth it, recommend trying as soon as they open. The food of course was excellent, with every dish being thoughtful and well presented on very interesting plates. The interior decor was very nice as well and with 8 seats only you get an up close view at the work and artistry being put into each dish. The sake and Sapporo reserve were great too, they also have a broad selection of high end sake and while I did not try a very interesting tea pairing. I would definitely return for a special occasion. So many great dishes but if I had to absolutely pick I'd go with akami and shima aji. Thank you for the great experience! Will post some of the highlights, I usually do not take pics of food but had to make an exception read more

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"A corner building." "Reveals a hidden treasure." "Prepare to be awed." Due to the kindness of friends, I've had the privilege to dine at Mori Nozomi three times. Each visit is a culinary adventure. And every course leaves me speechless. The first thing you notice when you walk through the door is a minimalist dining area with eight seats. The room is perfect for setting your gaze toward the highly skilled women who have mastered their craft to provide a truly exceptional "omakase" dining experience. I've lived in LA for decades and have dined at dozens of restaurants throughout the region. This westside gem is truly a treasure worth discovering. Moreover, Mori Nozomi defies comparison to other Japanese restaurants because each bespoke course is a remarkable work of art. And it is clear that Chef Mori and her colleagues take pride in providing an impeccable dining experience. Mori Nozomi truly is a Michelin-worthy restaurant with a team that pays close attention to service, exceptional food, experience, and storytelling. I see stars in its future. I knew I was in for a treat when we were served "Chawan Mushi," a savory, light egg custard with a silky smooth texture. It was simple, comforting, and steamed to perfection. This was followed by a beautifully presented slice of "Hirame" (Halibut) bathed in a yuzu dashi broth and topped with edible flowers and delicate greens. There were unique sushi courses, including one that I really enjoyed. It was made with "nasu" (Japanese eggplant) and was served sans its dark purple peel. I also loved the "uni" from Hokkaido, where the colder ocean waters teem with a specific type of kelp ("konbu") consumed by uni, which gives it a slightly richer taste than its Santa Barbara harvested cousin. (The kelp off of Hokkaido is prized for its texture and flavor.) The desserts, all prepared by Mori Nozomi's talented dessert chef, were outstanding. On my most-recent visit, the chef prepared "sakura mochi," a seasonal red-bean-filled sweet rice pastry wrapped in an edible cherry leaf. Delicious. And perfect for the season. Many of the courses were presented in special ceramic plates, cups and dishes, each complementing the stories that were shared by Chef Mori and her team. Some of the ceramic cups and dishes were brought by Chef Mori from Japan. When you dine at Mori Nozomi, be sure to ask about these handmade ceramic vessels and receptacles. I am amazed that she didn't break any of them in transit! Aside from all the delectable courses, the highlight of the experience was meeting Chef Mori and her team. Each member of the Mori Nozomi team played critical roles in elevating the overall dining experience. An added plus was the level of engagement Chef Mori afforded to all of her guests. She patiently and attentively answered questions about each item that was served. And she offered very helpful and informative suggestions on sake and wine options available at her restaurant. The 2021 Takenokawa sake was outstanding. Despite what other guests have written, I found ample public street parking along Gateway Boulevard, just south of Pico Boulevard. I highly recommend dining at Mori Nozomi. read more

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Let me start by saying that my words will be inadequate to explain how good of an experience dining here is. I will say many good things and I will concurrently fail to fully convey how exceptional the experience is here. I'll do my best. Mori Nozomi is an 8 seat omakase experience by reservation only. And reservations fill up fast, but it is so worth the work of getting one. First, let's get the tough part out of the way...parking. There is no dedicated parking lot for this location, but there is plenty of parking around the corner (so not on Pico, but on Purdue) that is (as of this writing) 2 hour parking until 6:00 pm and then after that, you're good. Our meal was at 7:00 pm, so no issue, but even folks coming at 5:00 should be good. There is also metered parking all around the area. Pico is very busy in the late afternoon/early evening, so give yourself some spare time getting here. (Also, FYI, it is within the current Waymo service area.) Wait outside when you arrive and they'll open the door when they're ready. They had pleasant soft music in the background, the seats were comfy, and the restrooms were clean and stocked. Once you're seated, you'll get a drink menu to get started. I was with two other people, so we got a 720ml bottle of sake and water. This meal is 25 different items and takes about 3 hours, so a 720ml sake bottle split 3 ways was just right. Okay, okay...but what about the food? Exquisite. Every dish was distinct, perfectly flavored, perfectly portioned, nicely explained when served, and brought out with an interesting variety of presentations/plates/bowls/shells/etc. The sauces/mediums, fish, rice, and everything else were all balanced with each other just right. I included a photo of the menu. It's all great. Like...even the miso soup was the best miso soup I've ever had. Now, about the service. I think I'm using this word correctly...but omotenashi would seem to apply here. The staff knew each of our names, they regularly refilled our drinks for us, they were more than able to answer questions about the food, the plating, you name it. They explained the source of the fish and showed images of some of them on an iPad. Heck, they even noticed I am left handed and adjusted how they plated and presented each item accordingly. I never asked for that, but again...omotenashi...foreseeing needs and surpassing expectations. Each dish was assembled in our view and you could see the care that was taken with each step, be it the perfect slicing of fish, the meticulous stacking of components, the not-rushed-but-also-not-ever-waiting-either pace at which each dish came out, etc. I kept saying to myself I've only seen this level of tenacity in YouTube videos or movies/TV shows about high end restaurants...and now I've actually seen it in person. Congratulations to the team at Mori Nozomi for creating a true 1 of 1 dining experience. read more

Mori Nozomi - Tonight's menu! - Sushi Bars Near Me - Los Angeles, California

Mori Nozomi is a tour de force that should garner the utmost respect from any discerning sushi connoisseur. Mori-san exemplifies grace, elegance, and refinement at their highest levels while encased in a mysterious allure. I have had hundreds of omakase at this point and fail to be impressed by many of them. The true test of an establishment is if the diner will return repeatedly; I feel this is the case with Mori Nozomi. Our menu for the evening included the following: chawanmushi w/ Hokkaido uni and caviar, buri sashimi, hotaru ika w/ fava beans, thinly sliced hotate, grilled tachiuo, chutoro nigiri (hon maguro sourced from the Miyagi prefecture), jabara otoro, kasugodai, sayori (kombujime), sumi ika (with its respective fins/tentacles), grilled tairagai, kegani nigiri, Hokkaido bafun, aji nigiri, akami, miso fish bone soup, kegani w/ uni, ossetra caviar, dashi sauce, and shari rice, nodoguro aburi nigiri, hon maguro temaki, anago, tamago (Osaka style), locally sourced cherries, wagashi, and a freshly hand frothed matcha tea. The otsumami were all aesthetically presented, many of accompanied with shiso blossom flowers. The chawanmushi had an ethereal smoothness, which I surmise was passed through a sieve before steaming. The buri had a firmness which accentuated the fattiness of the amberjack; the acidic grated daikon helped to balance the fat of the fish. The hotaru ika was delicately skewered and paired with earthy fava beans to provide a vegetal contrast to the slightly sweet, oceanic firefly squid. The very thinly sliced hotate was paired with a vinegar based sauce and balanced the pleasant milky sweetness of the scallop. The shari was reminiscent of the shari at Ginza Onodera, which should be no surprise as Mori-san had worked there previously. The rice grain themselves have an excellent hagotai (al dente bite), acidic flavor (yusen akazu and kurozu), minimal stickiness (nebari), and a great sheen/luster (tsuya). This produces a very pearl-like individual quality of each rice grain. More importantly, it is packed loosely, allowing quick and even disbursement of the rice grains in the mouth. Mori-san was preparing the shari rice right before the start of service in her giant hangiri which is a welcome sign of showmanship and also a sign that the rice hasn't been sitting for too long of a period. Most experienced sushi chefs let their proprietary vinegar mixture sit with the rice for a minimum of 30 minutes before forming nigiri. I actually had some qualms with the sushi rice for the initial nigiri as I thought the temperature of the shari had dropped a touch too much as her ohitsu remained uncovered. However, as the service went on, it was rectified with refreshed batches of rice from her warabitsu. I ordered 3 additional pieces of aji which were all at the optimal warm shari temperature and it was a source of boundless pure bliss for my palate; probably some of the best I have ever had. Mori-san gives close attention to the scoring of the neta, which provides an edge to her nigiri in my opinion. Normally, I'm not a fan of sumi ika because it can be overly firm; however the delicately intricate vertical scoring of the cuttlefish allowed for a more palatable texture. The length of the neta with the adornment of flake salt elevated it to one of the best I've had in recent memory. Usually, the neta of aji is scored with a single cut down the middle but Mori-san went the extra step to score a very intricate crosshatch. This was both aesthetically pleasant and served a practical purpose for easing the firmness of the fish. The kegani dishes were the star of the omakase in my opinion. It was still alive before preparation and the soft warmth of the kegani was felt in both the nigiri of the leg meat and the carapace meat in the plated course. Mori-san also topped the neta off with the kegani tomalley which added an additional layer of umami to elevate the nigiri as well. The painstaking work of extracting the meat from the shell was made evident through the powerful blunt chops to the carapace and the merus section of the legs. Quite frankly, the prepared plate of kegani absolutely blew me away. It was easily the best dish during my short trip to LA. The warmed slightly gelatinous dashi jelly sauce helped bring cohesiveness to the delicate strands of sweet kegani flesh, shari rice, Hokkaido uni, and ossetra caviar. The wagashi confectionary was a nice touch not seen in any other sushiya that I've been to. Even then wagashi themselves were each uniquely designed and formed, which is a level of detail that exhibits an additional level of personalization. As far as the spirit of omotenashi is concerned, it is evidently seen throughout the night along with personalized notes to all the guests. The all female staff is also a unique point of this sushiya which fosters a warm and welcoming environment. Please make a special effort to visit Mori Nozomi, as you will never forget a memorable experience. read more

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Introduction: After reading about Mori Nozomi on Eater LA and looking over their food pictures, I decided to make a reservation with the restaurant; the waiting time for the reservation is one month. However, let me assure you Mori Nozomi's omakase is worth the wait. Omakase: There are too many good things during the course of the omakase and hence I decide to only address some of the highlights for the night: Shark Flounder's belly: The Shark Flounder's belly is tender, clean, and very tasty; I like how the light yuzu sauce accentuates the flavors and freshness of the fish. Ankimo: Normally ankimo is served cold but at Mori Nozomi, it's served warm. The warm ankimo melts in the mouth and as it does, the palate is flooded with a buttery richness that's reminiscent of high-quality foie gra. Now that I have had ankimo served warm, I prefer this style of preparation far more as opposed to the conventional format of ankimo that's served cold; the reason being if cold ankimo is prepared incorrectly, there will be a noticeable iron aftertaste for those consuming the ankimo. Blue-fin Tuna Ootoro: I usually prefer the chu-toro as opposed to the Ootoro because the quality for the chu-toro tends to be more consistent. However, tonight the Ootoro is a fine example of what a good Ootoro should be: it is buttery, lightly decadent, and satisfyingly rich in its fat content. On top of it all it's been lightly seared which imbues the Ootoro with a smokey aftertaste that I simply love. Red-Miso Soup: I've had red-miso soup before but the red-miso soup at Mori Nozomi is something else. As I'm drinking the soup, I asked Nozomi-san, the Itamae, where she gets her red miso, she smiles and says she blends two kinds of miso(s) and uses two kinds of fish bones to make the soup stock. Upon hearing that, I realize there's no way for me to make this delectable soup at home on a casual basis. The miso soup is the best miso soup I've ever had: it is very flavorful, has great depth and complexity. Conventional miso soups do not come anywhere close to it. Hokkaido uni sushi: Between the Santa Barbara and the Hokkaido uni, I will pick the latter every time. The reason being is Hokkaido uni packs more concentrated flavor and sweetness to it in comparison to the Santa Barbara uni. Eating Hokkaido uni is like eating a piece of candy that's borne from the sea; it is a culinary treat that's hard to come by since few Japanese restaurants carries Hokkaido uni. I'm glad I got the chance to eat Hokkaido uni again tonight. Sushi rice mixed with jellied dashi stock and shredded crab meat served inside a Horsehair crab's head bowl: This is one of my top favorite dishes for the night. I love crab and I have been meaning to try Kegani but all the Japanese restaurants I've looked into charges an exorbitant price for the Horsehair crab: half a crab I've seen it being charged for around $100 and a whole crab cost somewhere around almost $200. The jellied dashi stock imbues a mellow umami to the rice; when eaten with the shredded crab meat, uni, caviar, and wasabi, there is a holistic and balanced wholesomeness with each mouthful. The shiso flowers perks everything up and gives the dish a unique aftertaste that is both refreshing and fragrant. Wagashi served with a bowl of matcha: The wagashi, stuffed with black sesame, is light both in texture as well as its sweetness. Paired with the well-whisked matcha, it is the perfect ending for the night's omakase. Ambiance: Contemporary, minimalist, cozy, intimate Service: Nozomi-san and her staff are all professional, friendly, and hospitable to every one of the patrons tonight. I like how they interact with the guests in a lively and genuine manner throughout the course of the meal: nothing seems rigid or forced. What makes the service exceptional lies in the small things Nozomi-san and her staff do: helping the clients get seated, personally seeing off the guests at the door, giving small packets of tea as gifts at the end of the evening and waiting with a patron until their Lyft arrives. These seemingly small gestures, when layered together, leaves a deep impression upon the client's mind and makes the service at Mori Nozomi unforgettable. Price: Omakase can range from $180s to $500. Mori Nozomi charges $250 for their Omakase. Personally, I find the Omakase at Mori Nozomi to be of excellent value considering the level of culinary execution, the quality of the ingredients, and the professionalism of their service. read more

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There isn't much more I can say than what has already been noted in other reviews, but this dining experience was absolutely beautiful, and the food was magnificent. We felt honored to enjoy the warm hospitality and artistry that Chef Mori Nozomi and her incredible team shared. The dishes are delicate, yet full of beautifully balanced flavors and prepared with the utmost care. The chawanmushi was a perfect start to the meal, silky and subtle. Her miso soup was the best I've ever tasted. Every bite was just to die for, and we added the tea pairing, which was perfect. L.A. is home to some incredible sushi restaurants, and we have tried many of them, but this is truly one of the best experiences we have ever had. It's the restraint, the meticulous attention to detail, the minimalist beauty, top shelf ingredients, and the chef's confidence in letting her artistry shine that makes this incredible restaurant a must. Wholeheartedly recommend. Don't miss this. we will be back. Our sincere thanks to you and your entire team. We felt so welcome. read more

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Beautiful meal, elegant presentation and taste. The service from this all female team was outstanding. Thank you Nozomi san! read more

Mori Nozomi - Sushi Bars Near Me - Los Angeles, California

The sushi is so good I've already been here twice since they opened just a few months ago. All the fish here tastes amazing, looks fresh, and is beautifully presented. There's attention to detail on every course from the intro dishes to the finishing desserts and matcha tea serving. The Chawanmushi they serve here is one of the best I've had. The first time I went here they had a Hairy Crab Chawanmushi which was probably the best Chawanmushi I've ever had and the second time I went they served a Uni with Caviar Chawanmushi which was also perfection. The Ankimo here was also one of the best I've had at any restaurant here in LA. Super rich and creamy. This is exactly how Ankimo should taste and feel like. They presented the Hairy Crab at the beginning and then you get to see them prepare it in front of you until it's put together into a beautiful Hairy Crab nigiri. Then there's a second Crab plate where they top the Crab meat with Uni and Caviar. Not just delicious but the plate presentation was really beautiful. The Tamago here is Osaka Style, as Chef Nozomi is from Osaka, and it's amazing. After the sushi you get served dessert with freshly whisked matcha tea made by Chef Nozomi. The first time I went they served Japanese Strawberry and handmade Wagashi with the matcha tea. From start to end this place delivers quality and the perfect Omakase experience. read more

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OMG- JUST GO!!!!! Pros- EVERYTHING Service is wonderful. There are only 8 seats and one service during the weekdays . Pre set - 18 course menu Plan on being there - 2 1/2 hrs You can order from the drink menu at an additional cost Amazing selection of sake This is not your typical sushi food. This is authentic Japanese sushi very different with the most amazing flavors you have ever had. Cons- NOTHING! Yes- it's pricy but worth it! Take pics ! read more

horribly to make reservation first need to notify than they took 3-4 days to respond your reservation email and said it's open than click in the website said no longer available for that date?!?!?! i felt like i got played i don't know how you guys have people eat at your restaurant LOL i just felt it's funny can't never get seated well anyways i had request an other omakase it went really well if you guys don't mind the far driver can check out Rebel Omakase in Laguna beach! nice place also rated as MICHELIN :) read more

Mori Nozomi is probably the best omakase sushi in LA, and up there with n/naka for omakase in general. Globally, the sushi itself is second only to Jiro from my experiences, with the fish at Mori Nozomi tasting a little less magical. But Mori Nozomi actually trumps Jiro in presentation, attention to detail, variety, and craftsmanship, and of course it all still tastes absolutely amazing, so it's worth fighting for a reservation even if you're a globe-trotting fine dining connoisseur. Other reviews have gone well in-depth of all the finer details, so just some notes for aspiring customers: - It was quite a lot of food, and the pacing of the courses is done so well that it doesn't even hit you until you're on your way home. Even they're aware of the volume and offered our grouping smaller portions towards the end for anyone who wanted it, so I'd strongly recommend that option unless you're still feeling hungry by that point. - They charge for water, so you might as well go for the tea pairing or some sake imo. Probably avoid beer due to the previous point of it being a very filling meal. If you order a bottle of sparkling sake and can't finish it, they'll let you take the bottle home too. - I think it's a very "beginner-friendly" omakase sushi experience. This is not a place where the chef barks orders at you when it comes to how to eat the sushi. They simply explain the ingredients, place it in front of you, and let you have at it as they move on to preparing the next course. So if you feel intimidated by high-end omakase sushi in general, I'd still strongly recommend Mori Nozomi. - Soak the experience in when you're there! Interior is very minimalist, but besides loud motorcycles or sirens driving by, the building blocks out everything from the outside and it feels like you're in your own world while you're inside. And it's really cool to watch the balance of hustle and calmness as the staff works non-stop for the entire 2-3 hours. - It was street parking only when I went (June 2025) read more

Mori Nozomi - Served in a crab head :O - Sushi Bars Near Me - Los Angeles, California

Possibly my favorite sushi experience! We came late due to two accidents + Valentines traffic but they still treated us very well and even made the dishes fresh for us. I expected they would've just made ours with the other dishes and put it to the side so that was very kind of the chef. (we made sure to buy a bottle of sake for everyone to make it up) As for the food, every dish was amazing, my gf even said the tempura was the best she ever had. The rice was prepared perfectly for the nigiri and I loved that they didn't hold back with the number of dishes. As a big eater I skipped my usual post-omakase trip for tacos. The ambiance was a perfect balance of fine casual with the staff being very attentive yet friendly. The interior was tastefully minimalistic in its design, showcasing the chef's background in flower arrangement. This was also reflected in the tableware, which was all hand chosen and imported from Japan, which elevated the presentation. Can't wait to eat here again! read more

The best sushi ever in LA. Well.... in the US. Whole entire experience is legitimate and I can approve and am so proud of this place as a Japanese. Every single piece of dish and deco inside of restaurant were totally coordinated with details. I could see a spirit from her into this place for sure. 日本の本物が食べられる数少ないお寿司屋さん。寿司酢は赤酢と黒酢の配合でお米の調整も完璧。シャリの大きさも完璧。アメリカで食べた寿司で一番最高でした。最初から最後まで大将の気概を感じるおまかせコースでした。最後の手作りの和菓子とお抹茶にも感動。本物が食べたい場合はまずここへ。絶対に損しません。 read more

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Another great Omakase restaurant has open in L A. Chef/Owner Mori Nozomi exhibited meticulating effort into every dish. Every morsel was fresh and succulent. The great touch was the matcha and chef's home made Kyoto dessert at the end. It's almost like a great kaiseki (懐石料理) dinner. See it for yourself. (The entire meal is 3.5 hours.) read more

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Five Stars all around. Sublimely brilliant and elegant performance by Nozomi-san and her team. Amongst the best sushi I've experienced anywhere in the world, including Japan. Such a warm, friendly, and lovely team with meticulous attention to details. This place should be multiple Michelin-starred IMHO. Can't wait to get back. Ganbari, Nozomi-san and team! read more

Excellent quality fish, Amazing Chef, Excellent all woman run restaurant. Professional and Skilled. Very Special experience and delicious.

Exceptional. The most unique array of seafood offered in omakase sushi restaurants of this price range. Calming, serene, minimalist setting to get your vibe and appetite settled for what awaits for this incredible experience. Loved the feminist - forward grounding in what is historically a male dominated environment. Make no mistake - this is not a "girlie" experience. Chef Nozomi controls the experience and ambience for a serious, authentic, omakase / itamae sushi experience, The aesthetic and unique flavor pairings to each piece of sushi and each small plate leaves guests gasping - in visual and gustatory heaven. The actual flavor of the sushi rice (shari) is deep - many levels of taste experienced from start to finish - and deviates from the stark white rice because of her flavorings and rice. Some of the fish on each nigiri actually "float" in the palate - no other way to explain the one-bite sensation as the first nigiri hits the tongue and palate. It's like a cloud explodes in the mouth with certain fish. There are no gimmicks - flames and toppings - and thank goodness no soy sauce containers flooding any servings. If you need gobs of wasabi and soy sauce to drown your sushi, think of someplace else for your sushi experience. If you are adventurous to try different types of seafoods you have not had on a nigiri or in a roll, settle in for a gastronomic experience. Bon appetite or ITADAKIMASU. Thank you, Chef Nozomi, for an extraordinary culinary experience. read more