Here in "Little Tokyo West," this understated restaurant with contemporary art and rough-timbered sushi bar distinguishes itself from the competition. Friendly chef-owner Ken Namba might send out beautifully marbled salmon, smoked in-house and crowned with caviar, or lightly seared toro topped with a tiny dollop of minced hot peppers. An omakase feast could include sea urchin risotto and dramatically plated live Pacific lobster succeeded by a parade of beautifully presented, but never overwrought, sushi. Regulars finish with house-made honey-sesame ice cream while contemplating their next visit.
Visit the Travel Talk forums for help on planning your trip