At our West Hollywood counter, we serve Edomae-style sushi built on fish flown in from Toyosu Market and seasoned rice from Niigata, pressed with traditional red vinegar. 

Each omakase course follows the season. Neta is selected daily and prepared with techniques passed down from our Ginza flagship in Tokyo. 

Two Michelin stars recognize the care behind every piece. Reserve through our Reservations page, browse current selections on Menu, or read our Omakase Counter Experience guide.