Sushi Kiriko
Japanese restaurant · Sawtelle
11301 W Olympic Blvd #102, Los Angeles, CA 90064
Highlights
Inventive sushi & Japanese tapas, fresh sashimi, smoked salmon
Inventive sushi & Japanese tapas, fresh sashimi, smoked salmon
"Kiriko, known for its high-quality sushi and welcoming atmosphere, closed its doors. Chef Ken Namba, who provided both top-tier sushi and playful creations for children, was beloved by many." - Eater Staff
"Kiriko is the Sawtelle Blvd. sushi middle ground - not a cheap conveyer belt place, but also not somewhere you have to sacrifice a month of coffee money for. They do a few lunch combinations, or you can order your sushi a la carte, but omakase is really the way to go. For $48 you’ll get eight or so pieces of sushi, plus miso soup and a handroll. The fish is fantastic quality, and they don’t just serve the greatest hits - expect Japanese barracuda, house smoked salmon, and your toro to come out seared." - Jess Basser Sanders
"Sawtelle’s busy restaurant stretch sometimes means diners will overlook Kiriko, chef Ken Namba’s longtime sushi counter. The $25 chirashi has a gorgeous array of fresh sashimi, though hungrier diners should pick up some other dishes like the tapas box of tempura and monkfish liver." - Matthew Kang
"MICHELIN Plate, Michelin Guide California 2019Chef/owner Ken Namba opened Kiriko on Los Angeles’ Sawtelle Boulevard, also known as Sawtelle Japantown, in 1999. Namba was born in the Tsukiji neighborhood of Tokyo, and the former site of the great fish market. He has a reputation for serving a diverse and original selection of fish and isn’t afraid to use nontraditional techniques to bring out the most flavor." - The MICHELIN Guide
"Sawtelle Japantown’s popular sushi spots vary in range from the conveyor belt type to the high-end omakase. Right in the middle is Kiriko, a reasonably priced sushi restaurant with dinner omakase prices starting at $80, but lunch omakase ranges about half that depending on the day. Quality of the fish and rice are excellent despite the attainable price point." - Matthew Kang
