Jamie M.

Stop. Seriously, i mean stop. Stop whatever you are doing and make the reservation. Is it pricey, yes. Is it worth it.... Yes. You have a chance to enjoy culinary artistry. Support a local and do it... he's good. He's really good. You will leave having had at least one dish that blows your mind. The ambiance is perfect, go for it So yeah, stop whatever you are doing and make the reservation

Tim H.

chef daniel son comes as a second generation sushi chef, trained at some of the best michelin graced restaurants around the world. love the personality of chef son it compliments the dining experience not to mention the attentive staff who's literally a ninja when it comes to cleaning, refilling, and ensuring you have the best experience. note: $200 deposit per person is required and reserve in advance! autumn 2025 menu * miso butter atsuyaki tamago / miso butter jidori omelet - california = took 5 years to master and hours to make = it's delish! * chawanmushi, ikura shoyuzuke, snow crab, sweet corn * mehikari / green eyes - aichi * kuroawabi / black abalone - korea * shime saba sando / mackerel sandwich - oita * amadai / tilefish - tsushima * ankimo / monkfish liver - hokkaido * shima aji / striped jack - kagoshima * toro sawara / fatty king mackerel - mie * akamizuke / marinated bluefin tuna - ehime * toro / fatty tuna - ehime * sumagatsuo / spotted skipjack tuna - kagoshima * nodoguro / black throat perch - nagasaki * aburi engawa / seared flounder fin - korea * akaza ebi / g1 langsostino - new zealand * uni / sea urchin - hokkaido * anago / sea eel - korea * suimono, meiji tofu, yuzu, chrysanthemum - gardena * seikogani dolsot bap / female snow crab stone pot rice - hyogo * buttermilk pudding, yuzu ice - torrance parking 5/5 tons of parking south bay strip mall, had no issues at all

Bruce L.

Another incredible sushi dining experience at Sushi Sonagi. It's really a treat to be able to enjoy such deliciously prepared dishes from Chef Daniel. Again, the choices and sensibilities are exactly what we prefer in terms of palate. I'm so glad the crab rice finisher remains the same and the citrus ice granita is so refreshing. Of course all the fish courses were delectable. We got lucky this time as a seating opened up and we were able to take advantage of it. Can't wait to return!

Arthur E.

Intimate setting and delicious omakase in a local shopping plaza. Booked a weekend omakase dinner - there are two sittings with what I think is 8 seats each. Was served drinks immediately - there is water, non-alcoholic drinks, beer, wine, and sake - had some water and a small sake carafe (which I'm thankful for - let's me drive home vs taking an uber hah). All the courses were immaculate - several cooked dishes at the beginning and end, with nigiri sushi in between. Fav dish was the crab fried rice - had a bit of a crispy rice twist (like when you have those Korean rice pots). Another standout dish was the mackerel sando. All the toro, uni and other nigiri sushi was delicious also. Chef and his team were super friendly and down to earth and talked about each dish in detail. Would absolutely come back!

Alex N.

Compared to some other high-end omakase restaurants in LA, Sushi Sonagi is more affordable ($230 per person) and feels more intimate. It's located in a strip mall with plenty of free parking when we went. The inside dining area feels small but not cramped. It also has somewhat of a comfortable "home" vibe instead of a high-end sushi vibe which is nice. Chef Son also smiles and jokes a lot which made us feel welcome. Even though the price is more affordable, the quality of the fish is still pretty high. Nearly every fish has that tender "melt" texture with well thought-out seasoning to accompany them. The anago and kinmedai were standouts for me. Chef Son also has some very creative and unique dishes like his saba sando. My only negative critique would be that the dessert is underwhelming with the yuzu being too sour. Other than that, I would say you definitely get your money's worth here.

The service, food, and friendly atmosphere made our experience at Sushi Sonagi amazing. We enjoyed how personable the chef was and the variety of courses. The quality of the food was outstanding and value for the price were great (20 courses for $250). Our favorites were the mehikari tempura, madam, toro, uni, sakura ebi dolsot bap, and miso butter atsuyaki tamago. Their personal note at the end was the icing on the cake. We would love to come back!

Carmen P.

It's hard to put into words just how extraordinary our experience at Sushi Sonagi was. The intimate setting, Daniel's genuine passion for both food and people, and the unforgettable explosion of flavors came together to create a truly unique and beautiful dining experience.

John W.

Sushi Sonagi is such a delight and overall a great omakase experience I hope to return to sooner than later. Sushi Sonagi is located in a strip mall on Artesia Blvd. before you hit the 91 freeway and by the early evening when you arrive, parking seems to be plentiful. Coming in, I was immediately greeted and given a reserved spot at the intimate sushi bar. The sushi bar itself is really fun and full of small LA-focused delights like a bobblehead of sports stars. And the music played old school 90's and early 00's jams. Behind the counter is Chef Daniel Son who does a wonderful job guiding the whole journey with a super friendly and laidback attitude. I loved how the ingredients are not only from his travels in Japan but also locally from the Torrance Farmers Market where I go often myself. Also love the presentation from the plates to all of the techniques he uses that you get a first hand look at. Drink-wise, they have carafes/bottles of sake as well as some beer options. I opted for one of the sake carafes which lasted me throughout the meal. The waitress that was serving the entire seating that night was also super funny and laid back as well along with being super attentive. As most omakase menus, this one changes every season. Here were some of my personal favorites of our 18 courses: *Flounder fin: One of the best sushi items we had that night. So buttery and delightful. Loved the explanation and conversations as well around some of the facts and challenges around serving this. *Hanasaki dolsot bap: Such a clever and delicious take on the dolsot bap. It's presented beautifully with the crab shell and then portioned out to all the patrons. If you wanted extras, the Chef is more than willing to accommodate. *Miso butter atsuyaki tamago: Loved this extra little oomph to the tamago with the miso butter. Again, just buttery smooth with a hint of sweetness. So good. *Chawanmushi: His chawanmushi was a great use of local ingredients like the summer corn and ikura. Refreshing and playful. *Scarlet shrimp: Absolutely delicious and delectable. A bright flavor. At the end, not only do you get the full menu but a really cute handwritten card that was a really nice touch. What a delight and so close to home. Thanks to Chef Son and the crew there for a wonderful experience.

Jeng L.

A rising star Sushi Chef in town! Chef Daniel Son is a native from City of Gardena. After his hard working apprenticeship from Tokyo, Japan, at a Michelin 3-star restaurant. Chef Son is back serving his community providing excellent delicacy and kindness. Sushi Sonagi opens three days a week (Fri - Sun). Reservation can be made on Tock, 30-day in advance at midnight. Oh gosh, I had the most trouble determining the right day to book a reservation. The simplest way, Chef Son shared, is to ask Google to determine the date. There is a bit of confusion on the person performing wonderful service throughout the night, resembling Chef Son, yes, she is Chef's sibling, making Sushi Sonagi a legit, local, family-run business. The interior emphasis on minimalism and I believe that is working well for the venue. This place has to stay lean in order to break even, serving nothing but the best to its customers. TBD... on food.

Ella H.

‍ 主厨本身是韩裔美国人，到东京有名的日式宴会 kaiseki restaurant (米三 - Nihonryori Ryugin) 实习。回到洛杉矶家乡后，大胆创新，突破传统板前的 Omakase 结合一等的食材跟自己的味觉地图，为我们展开一场日本高级的四季美食旅行！ OHMINE 3Grain Omachi - 没有喝出荔枝的味道，淡淡的黄桃跟花香（描述说是牡丹花 peony) 倒是很搭今天的食物 Chawanmushi - 茶碗蒸里放了雪蟹配上玉米，两者甘甜不相上下；像是白酒配海鲜，把这夏末甜甜的风都吹出了湖面。 Korean black abalone - 济州岛的黑鲍鱼，浸泡过清酒，再加上出入深化的肝胆汁，搭配淡淡的紫苏花香。贝类之王，成也！ Beltfish - 太刀鱼肉质纤细，层次分明；惊喜的是这个口味搭配，是很适合夏季的棒寿司。 Ankimo + carviar + finger lime from Washington - 如果上一个鲍鱼肝酱你吃不出来厉害（毕竟很多人可能第一次吃到），鮟鱇鱼肝就不稀奇了吧～ 但这一道完美展现主厨的功力，内脏处理的极好，口味上选了手指柠檬，我觉得可以再放多一点点，酸味提点下，更能吃出鱼子酱的海味！ Nigiri: 十贯握寿司 - 寿司米：寿司的比例大小很可以。一开始我觉得我的舍利 Shari 有些偏硬，中间的时候换了一桶新蒸好的米，硬度就恰好了。主厨之后解释他的寿司米都是精挑细选，混搭的比例也依照要做的不同寿司有不同要求。Nigiri 的部分，舍利都要蒸上两次，确保粒粒分明，还不能流失米粒的甜味。看在这么用心讲究的份上，太给分了 - 鱼生：光是食材应该就去掉 2/3 餐费啦～ 新子、喉黑赤鯥、缟鰺、Engawa、Anago 还有马粪云丹。给料完全不手软，仿佛付了张机票钱，把日本当地最好的食材送到你面前，还附上料理！ 招牌动作 - Chef Daniel Son 是懂得镜头的！名贵食材之外，配色也是超级好看 - Carabineros 号称是深海大虾中的极品， 西班牙Scarlet Shrimp 鲜嫩爆汁以外，还极具弹性！太美味了 - Hanasaki King Crab 花咲蟹 配上韩国石锅拌饭，锅巴的部分很酥脆。海盐有点多了，我比较想吃的螃蟹本身的清甜，但是光看这表演，加上扑鼻而来的长备炭烤香气， 跟色泽鲜红的花咲蟹，Refill or not refill 都满足的"咲"开怀啦～ Tamago 卵子烧 - 封神大作！ 因为Sushi Sonagi 不是传统的板前师傅，我还很惊讶他的卵子烧可以做的这么正宗又经典。加入了在LA都会被避免的 shrimp & scallop 放上清酒浸泡，上桌前再用味增奶油一抹，微微加热。标准的日本人职人精神 -- 你以为只是一块小蛋糕吗？吃完这口，我保证你回不去什么才是 Tamago! CP值好到可以省兩趟美西-日本來回機票。洛杉磯提著燈籠都找不到這麼划算的 Omakase 目前只做四五六，只接受 Tock 訂位。要在去之前的30天前才開放預訂（數學算很久 下次用AI 訂位比較快）

Diana I.

Sushi Sonagi opened a little less than a year ago and since then, has been featured in the LA Times, Eater LA, various food magazines and added to the Michelin guide (much deserved!). I was lucky enough to snag a reservation here on 6/7/24. Reservations must be made ahead of time on Tock which are released 30 days ahead of time at midnight. They are only open Friday to Sundays, with 2 seatings per night at 5:30 and 7:45 PM so reservations might be a little tough to get, especially for a larger group. My husband and I came to the first seating. I loved how cozy and intimate it was inside with only 8 seats at the counter. We had so much fun chatting with Chef Daniel Son and hearing him explain each dish with passion. I enjoyed having a front row seat and getting to watch him masterfully create each piece with heart and precision. Their menu is omakase-style ($230 per person) with no exceptions or substitutions. There were 19 dishes on the evening that we dined: - Chawanmushi - Ankimo, Astrea Kaluga Caviar, Tomato - Black Abalone, Liver sauce, Hana Ho, Mazuma Wasabi - Tachiuo/Beltfish - Kisu/Whiting - Shima Aji/Striped Jack - Seki Aji/Horse Mackerel - Nodoguro/Black Throat Perch - Akami Zuke + Menegi/Lean Tuna + Baby Green Onion - Tokishirazu/Chum Salmon - Kohada/Gizzard Shad - Ganjang Gejang/Soy-Cured Flower Crab - Carabineros/Scarlet Shrimp - Uni/Sea Urchin - Anago/Sea Eel - Meiji Tofu/Akamiso Soup - Eggs & Dolsot Bap-SB Uni, Jidori Egg, Kinome - Miso Butter Atsuyaki Tamago - Monterey Strawberry Yuzu Ice Cream This is by far the BEST omakase I have ever experienced! I loved every single dish. All the sushi tasted so fresh and high quality and many of them were unique. I loved the creativity, the beautiful artistic presentation, the fusion of flavors and the nod to Chef Daniel's Korean heritage in some of the dishes. My favorite was the eggs & dolsot bap with uni. OMG AMAZING!! The crunchy texture of the rice with the richness of the uni and egg were an unbelievable marriage of flavors. I could really taste the love and heart poured out in to each dish. Service was excellent! That evening, we were served by Chef Daniel's sister, Annie who is super friendly and sweet! She also gave us printed menus to take home and a thank you card at the end of the meal! So nice!! It was such a memorable evening. My husband and I had a great time and we can't wait to come back again one day! Parking: free in plaza lot

Junzhe W.

I celebrated my birthday here,and it was totally worth it. The chef even went out of his way to write me a birthday card. was blown away by the Red King Prawns！highly recommend. Most places give you one baby squid each, but here they gave us three apiece! Plus, they served two kinds of Hokkaido uni. Highly recommend it. We'll definitely be back! Can't recommend it enough.

Brian W.

High-end sushi is a tough game to play in so many areas of the country, and Los Angeles is no exception. Chef Daniel Son takes a somewhat different approach than many of his competitors; while many of his competitors are quite friendly and approachable, he is even more so than most. The vibe inside is a hair less formal than some others, but still classic yet contemporary. And the menu does a few things differently. The fish is quality, but not quite the extremes in variety of many of his competitors. Instead he exercises his own flair, with homemade milk bread for a saba (Japanese mackerel) sandwich, and a female Japanese snow crab rice (seikogani dolsot bap) you would likely not see from anyone other than a Korean-American chef. Final bit is the price, which is a tad cheaper than some of his competitors. If you want the best possible, purely focused experience, on sushi-- maybe go elsewhere. If you are open to a bit more variety in your omakase experience, then Sushi Sonagi is worth a visit.