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"Chef Daniel Son's 20-course omakase in Gardena is astonishing: many nigiri wowed, but the hon masu with toasted sesame seeds (adding pleasant crunch and nuttiness) and a gently smoky Hokkaido sea trout stood out; Son's use of two seasoned shari styles (this one with a more aggressive vinegar-and-salt seasoning) and courses from dry-aged isaki to 17-day-aged big-eye tuna make this arguably one of LA's best omakase experiences—reservations now through Tock." - Eater Staff