Morihiro

"Morihiro should be on every sushi enthusiast’s to-do list, and on your mind whenever you wonder, “Where should I take my hard-to-please mother on her birthday?” The crown jewel of Atwater Village, Morihiro is fine dining at its best—the $400 omakase at the sushi bar can go head-to-head with the biggest names in LA. We prefer the slightly cheaper $250 table omakase here, though: a rapid-fire journey that bounces between traditional nigiri and creative seasonal dishes. It’s the best way to try everything, from abalone on the half-shell to perfect mounds of uni. On past visits, we’ve had sea bream, red surf clams, fatty tuna that melts like butter, and the chef’s favorite, silver-skinned kohada, or gizzard shad." - garrett snyder, brant cox, sylvio martins

"Sushi chef Morihiro Onodera founded the celebrated Mori in West LA before helming the counters at Inn Ann and Shiki over the past few years. Onodera finally has his own omakase restaurant in Atwater Village, with masterful preparations and world-class sushi. The price tag to see Onodera in action at the counter is $400 per person or $250 at a table." - Matthew Kang

"If it's not there already, add Morihiro’s $400 omakase to the top of your LA fine dining bucket list. At this deluxe tasting menu spot, servers explain every dish in painstaking detail, much of the dinnerware was made by the chef himself, and you theoretically could swallow your slab of soft hamachi without chewing at all. But if you just walk by and peek in the window, the space looks like a somewhat nicer version of your average neighborhood sushi spot. Of course, most casual sushi spots don’t serve a signature tofu that cuts like custard, snow crab shabu shabu, or perfect saba nigiri. Bring a wealthy fish enthusiast who likes wearing jeans to formal dinners. " - arden shore, sylvio martins, brant cox

"If it's not there already, add Morihiro’s omakase to the top of your LA fine dining bucket list. At this high-end Atwater Village sushi spot, servers explain every course in painstaking detail, much of the dinnerware is made by the chef himself, and you theoretically could swallow your slab of soft hamachi without chewing at all. But if you just walk by and peek in the window, the space looks like a somewhat nicer version of your average neighborhood Japanese restaurant. Of course, most casual sushi spots don’t serve a signature tofu that cuts like custard, snow crab shabu shabu, or perfect saba nigiri. The biggest question you'll have to answer is whether you opt for the $250 omakase served at one of the restaurant's handful of tables, or go all-in on the larger, longer (harder to book) $400 omakase with the chef at the sushi bar. Both meals are top-tier—complete with sleek, silver-skinned hikarimono, abalone on the half shell, and those warm little towels for your hands—but they also create a bit of a Goldilocks dilemma. Compared to the $250 omakase, there are other excellent sushi spots in LA that offer a more interactive and intimate experience for around the same price, and compared to the $400 option, there are omakase spots that deliver just-as-great sushi for less of a premium. That said, if you're spending this much on raw fish anyway, the extra money probably isn't a huge leap. Either way, bring a wealthy fish enthusiast who likes wearing jeans to formal dinners. You know the type. photo credit: Jakob Layman Food Rundown Omakase Whether you book the $250 omakase at one of the restaurant's tables or the $400 omakase at the bar, expect a mixture creative dishes and traditional nigiri. There's also a sake pairing available for $150 per person. Aside from the more intimate service from the chef, the $400 omakase includes more courses as well. For both, you’ll begin and end with an elaborate appetizer and dessert. Think dishes like fermented monkfish liver, baby white corn still wrapped in the husk, and housemade chestnut cream puffs. Servers explain each dish in painstaking detail, and most of the dinnerware, from plates and bowls to seemingly unending cups of tea, is made by hand, courtesy of chef-owner Mori Onodera himself, who apparently spends a lot of time at the pottery studio. More traditional courses shine, too. Silky fresh tofu cubes are painted with soy sauce. Japanese abalone is served on the gleaming half-shell. Scallops are paired with sharp tsukemono pickles, and rotating plates of nigiri arrive with jumbo prawns, yellowtail, red surf clams, otoro, and perfect mounds of uni. Beneath every fish slice lies a dab of freshly grated wasabi, which makes every piece come alive. On past visits, the nigiri line-up included sea bream, fatty tuna that melts like butter, and our personal favorite, silver-skinned hikarimono (gizzard shad)." - Brant Cox

"One star. Chef Morihiro Onodera, who founded Mori Sushi in West LA, bounced around at various restaurants before settling into this Atwater Village sushi temple." - Eater Staff