Sushi Ginza Onodera

"At $400 per person, Sushi Ginza Onodera is one of the most expensive dining experiences in LA. We’ll let you decide if you ever need to drop that kind of money on one meal, but what we can say is that every bite of food at this West Hollywood sushi bar is exceptional. You’ll eat around 23 courses ranging from uni and caviar egg custard to gold-crusted abalone to a green tea dessert served in a martini glass. The service is equally impeccable with the waitstaff moving around the tiny space with the grace and fluidity of a lyrical dance troupe. Sushi Ginza Onodera is a complete experience from start to finish, and one that if you’re down to spend money, you won’t be forgetting anytime soon." - garrett snyder, brant cox, sylvio martins

"At $400 per person, Sushi Ginza Onodera is one of the most expensive dining experiences not just in Weho, but in all of LA. We’ll let you decide if you ever need to drop that kind of money on one meal, but what we can say is that every bite of food at this La Cienega sushi bar is exceptional. You’ll eat around 23 courses ranging from uni and caviar egg custard to gold-crusted abalone to a green tea dessert served in a martini glass. The service is equally impeccable with staff moving around the tiny space with the grace of a dance troupe. And yet, there’s also plenty of quirkiness, like when the servers periodically stop by with an iPad and scroll through Google images of the fish you’re currently eating. It’s charming, but also educational." - brant cox, nikko duren

"Two stars. This chain sushi restaurant keeps high standards all over the globe, earning two stars for the La Cienega location." - Eater Staff

"Sushi Ginza Onodera may have outposts around the world, but its fame has not diluted the exemplary quality. Instead of the reverent sushi counter, it's a hive of activity; one that comes with a hefty price tag, though their strictly enforced no-tipping policy helps. Surprises and delights abound in the delirious array of courses, starting with an earthenware cup of chawanmushi topped with Italian caviar and a petal of uni. Some might feel guilty devouring squid in a matter of seconds after watching the exacting chefs take ten minutes to prepare it, but the experience is utterly memorable. The nigiri are a clear highlight here, revealing tiger shrimp with miso, sea perch seared for a hint of smoke as well as a duo of anago with shanso and yuzu zest.The signature matcha- and coconut-panna cotta is a delectable finale." - Michelin Inspector

"Some restaurants still focus on importing a distinctly Japanese experience directly to America. But others understand that American dining expectations, though they may have been informed by Japanese tradition, remain different: Jiro ushered in an omakase boom, but “you have to interpret things [for the audience] so the feeling that’s intended and the emotion come across,” says Harris. For instance, most Edomae-style sushi restaurants in America don’t import fish from Japan, or if they do, supplement it with other more local ingredients — which adheres more to the spirit of Edomae sushi at any rate. Matsuki of Sushi Ginza Onodera in LA also says chefs are more likely to create eye-catching dishes that will play well on social media." - Jaya Saxena