Los Angeles｜🍣 Out of All the Sushi Spots in LA

🌟 In North America, Los Angeles stands out as one of the most competitive cities for Japanese cuisine — both in quality and quantity. It’s a scene where chefs constantly push boundaries, ingredients are abundant and fresh, and creativity thrives. As a self-proclaimed sushi lover with a curious palate and a taste for good drinks 🍶, I’ve tried omakase at various price points across LA — including all the popular spots. 💕 But if I had to pick a favorite, it’s hands down Michelin-starred Sushi Inaba. Chef Yasu humbly claims he’s self-taught via YouTube, but his skills are refined, his seasoning balanced and brilliant. The ingredients are seasonal and premium, yet the price remains surprisingly fair for a Michelin-starred experience. This is my top omakase recommendation in LA! 🎂 For my birthday month in August, I kicked things off by booking out Inaba with friends! This time, we opened bottles of Juyondai Shichidashigan and Shinsei No.6 — though due to health reasons, I’m temporarily off alcohol 🚫🍺, so I could only take a couple of sips while envying my friends who got to enjoy it fully! Highlights from the meal: 🍜 Hokkaido Uni Soba: A classic opening — sweet uni, refreshing tangy broth, chewy soba… so good it leaves you speechless. 🐟 Iwashi Sardine Roll: Salt-grilled, wrapped with ginger and scallions, topped with colorful Japanese sesame. 🦐 Hokkaido Sweet Shrimp Chawanmushi 🐟 Grilled Sea Bass: Rich in fat, tender flesh, served with shiso sauce. 🐟 Kinmedai (Golden Eye Snapper) Stick Sushi: That vibrant color, charcoal-grilled texture, wrapped in nori — absolutely mesmerizing! 🦀 Hokkaido Kegani Red Crab: With traditional Japanese vinegar sauce — rich, sweet, and flavorful. Already dreaming of winter snow crab! 🐟 Hokkaido Monkfish Liver: The best in LA — truly the “foie gras of the sea.” 🐟 Houbou (Red Gurnard): A mild white fish — “ugly but gentle,” no fishy taste, just sweet and delicate. 🐟 Takabe (Japanese Sea Bream): Caught near rocky reefs, perfectly balanced fat, lightly seared for crispy outside and tender inside. 🐟 Medai (Japanese Butterfish): Fresh and delicious despite its short shelf life 😋 🐚 Ishigaki Clam: Crisp and bouncy — so fresh it practically dances. 🐟 Kohada: Aww, reminds me of my beloved shinko. 🍣 Plus Nodoguro, Bluefin Tuna, Eel, Shrimp, Scallop, and Tamagoyaki. 🎂 My first birthday “cake” was Chef Yasu’s special caviar-tuna-gold leaf sushi 🍣✨ Final thoughts: Any sushi spot worthy of bringing Juyondai to speaks volumes about its standing in my heart. If you’re overwhelmed by LA’s sushi options, Inaba won’t disappoint! #LosAngeles #LAFood #LAJapanese #MichelinLA #LADining #JapaneseCuisine #LocalEats 🏆🍱🎌