Morihiro
Authentic Japanese restaurant · Chinatown ·
Michelin-starred omakase with chef-made pottery & rice
Michelin-starred omakase with chef-made pottery & rice
"Ahead of Game 3 of the NLCS, new specials are hitting the stadium, including a torta Milanesa available at Right Field Plaza and Reserve Level Section 17, chicken yakisoba noodles at Field Level Section Eight, and spicy rice cakes at Field Level Section 8." - Rebecca Roland
"Superstar sushi chef Morihiro Onodera announced the restaurant will move to Echo Park, with operations continuing in Atwater through September and possibly October. No interruption to service is anticipated before starting at the Elysian, located at 1115 West Sunset Boulevard, Los Angeles, CA, 90012." - Mona Holmes
"One star. Chef Morihiro Onodera, who founded Mori Sushi in West Los Angeles, bounced around at various restaurants before settling into this Atwater Village sushi temple." - Eater Staff
"As Chef Morihiro Onodera is one of the legends who helped establish LA's sushi culture, it comes as no surprise that his omakase is a standout. The little bites and dishes that precede the nigiri can often feel like a second thought at most counters, but that's far from the case here, where the omakase yields an impressive amount of food. His food is personal: the majority of the seafood comes from Toyosu; he uses Akitakomachi rice from his hometown of Iwate Prefecture; and all of the food is served on his handmade pottery. This meal is also original, fusing the style of cha-kaiseki with traditional omakase. Diners are treated to a parade of flavors ending with the richest, though tuna is clearly the star. Finish with matcha green tea and homemade sweets." - Michelin Inspector
"If it's not there already, add Morihiro’s $400 counter omakase to your sushi bucket list. At this Atwater Village sushi bar, which looks like a slightly nicer version of an average neighborhood spot, servers explain dishes 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. There's also a somewhat cheaper $250 table omakase, but it's far less intimate. Dinner bounces between traditional nigiri and creative seasonal dishes— on pasta visits we’ve had sea bream, red surf clams, fresh tofu that cuts like custard, and the chef’s favorite, oily silver-skinned kohada." - garrett snyder, brant cox, cathy park, sylvio martins
