Q - Los Angeles

The design of the front door already catches her eye before they even get in. the interieur was well designed and adapted to the overall aesthetics of rustic japanese with the sushi bar as a focal point with chef hiro at the tax. fresh fish with amazing, complementary aromene, well-deserving from his michellin star. the soy was exactly the right saltiness for my palette. you could even eat the wasabi and ingwer yourself. kyokos service was at the top. my wife and I didn't want to leave after the restaurant.

Overall it’s a very intimate setting, the food is amazing. I won’t spoil it but it worth a try!

It was my first date with my husband after second baby’s delivery. Food was very fresh, great service and very private.

Two of us paid $200 for the two bottles of wine. Ended up paying $1200+ including tip After 2 hours were were asked to leave out seats for the following seatings We still had our wine left so we sat by the table and paid extra tips for sitting there. Chef and one server, minimal communication, just said the word for the name of fish, sometimes hard to understand. The Hokkaido uni was not fresh so I didn’t eat, no word no compensation. When I paid this much, I would like to have a complete package, good service, interaction and discussion about the food. No tea, no drinks. Not recommend

This is the first restaurant review and also the first negative review I have ever written. It was impossible to imagine a restaurant like this even was considered for a Michelin star. Marketed as one of the best in LA (on Eater), my husband and I eagerly paid a $100 Uber ride during peak traffic to get to this small hole in the wall Omakase in downtown. Upon entering, the decor was dreary with vases and masks that looked like it came out of an alleyway antique shop. The one and only sushi chef had less than zero personality robotically churning out the names of the fish. The fish line was impressive (all overnighted from Japan) but was either paired with an underwhelming sauce or overwhelmed by the red vinegar rice. The giant squid, one of my favorite dish, was mealy due to poor knifing skills but even if cut right, it would have still been overpowered by the edomae rice (browned in red vinegar). Did the chef suffer from Covid after-effects of compromised olfactory senses? This was not a $300 per person experience with a total bill of $1200. Left the restaurant with a severely sour taste in our mouths but it wasn’t just the vinegar.