Morihiro — Restaurant in Los Angeles

2 stars is assuming the expectations of a restaurant at this price point

We’ve been to many omakases ranging from $50-600/head across LA and NYC, and I will say this is probably the least worth it experience accounting for price point.

Quality of fish: for $400 a head not including tip, there was no standout fish. No otoro, no trout or salmon (maybe not in season), 1 type of uni, no ebi or scallop, and the rest of the courses were like 6 types of silver fish (mackerels, snapper, etc) (note: I always say a good omakase makes the less interesting fish like mackerel stand out for the night but this did NOT do that, there was no wow factor there) The “fancier” nigiri served were geoduck & abalone, which are both extremely chewy at the end of the day. The rice was very good and something they pride themselves on.

Sake: we did a pairing for $150/person and I don’t think I have much to note. We had 6 pairings which is equivalent to how much you’d pay per glass so really no benefit either way. Somm walked us thru all the different breweries and processes which was nice.

Staff: chef spoke to us maybe twice. He was too busy talking and giving extra courses to the couple next to us who seemed to be in the food industry whether food critics or michelin affiliated but he gave them probably 6 extra courses than us, and the bigger problem was we had to wait for them to finish their courses while chatting etc before we could move forward with our meal!! So for the first 5-6 appetizers it took us 1.25hrs alone, and then the nigiri came and it went by faster. But overall whole meal was 3hrs, and a big majority of that was waiting for the couple next to us to finish their extras and the chef/ staff waiting in the kitchen not doing anything. Also I should note there are 6 bar seats here so not chatting with other guests to me is WILD.

When you pay $400+ per head you expect a level of service, quality, ambiance, etc. if it was priced differently I’d have no problem with the food I ate, but for how much you’re paying you’re better off at ginza onodera, kaneyoshi,...

truthfully, I don't want to write this five star review. it would be a 10 star review if I could share it. but, the trouble is, Chef Morihiro's spot in Atwater is so small, few if any Angelenos should know about it. And those who know, should not share. why? because it is too good. and too good gets over-known, over-blown, and then those of us who are locals, neighbors, devotees, passionate enthusiasts get left waiting in line behind trendsters. I had the privilege and the honor to meet Chef Mori on my visit tonight to his restaurant. I was grateful to enjoy a Chef Mori facing sushi bar spot, for a premium price, but an amazing value. I was grateful to meet two lovely regulars with whom to enjoy our covid-vaccinated-yet-perhaps-less-socially-distanced-than-one-might-like experiencce at the sushi bar, in the presence of greatness. that greatness was not just Chef Mori and his team, but the pacing of the food. The pacing of the sake pairings. The attentiveness of the staff--- with water, with explanations, with space and time. My meal was nothing short of exquisite. I could explain each and every course, which I described in detail for my own personal journal, but that would spoil the greatness and joy of the OMAKASE experience here. Besides, I understand that it changes from meal to meal, omakase to omakase... chef Mori's choice, indeed. I adored chatting with Chef Mori, with the folks at the sushi bar, with the staff, and in wild and crazy times, being able to celebrate a few moments of utter magic in the japanese kitchen. as a vegetarian who said 'screw it, bring it on,' to the sushi omakase experience, my belly is still happy, my conscience is clear, and as my newfound friends eating beside me and I both shared, were it to be the last meal ever, we'd all be gratefully thanking the Gods for the opportunity. Chef Mori and his new spot is a Level Up.... transformative. Greatest in the game. And I am so thankful for every bite. Can't wait to return.... and hope my Chef remembers my love of his ceramics ;). Best in...

My recent birthday celebration took me to Morihiro, a 1-star Michelin restaurant in Los Angeles. We opted for the table omakase ($250), as opposed to the counter experience ($400). While I can't compare the menus, the tables are situated very close to the counter, making me question whether the significant price jump for counter seating is truly justified solely for the experience.

Morihiro initially impressed. The Zensai plate and the courses preceding the sushi were truly outstanding. Each dish was beautifully presented and flavorful. A highlight was a special course of tuna tartare, elevated with Italian black truffle and caviar – simply awesome. I also enjoyed two different sakes that were very good.

However, the sushi course was where things began to go downhill. While technically proficient, the selection didn't excite me. Chef Mori clearly favors Mackerel sushi, which appeared multiple times. Unfortunately, I'm not a fan of Mackerel, though I know it's often considered a delicacy. The sushi rice, however, was unique and very tasty.

Sadly, the night took a turn for the worse. My wife, after the meal, was unfortunately ill and ended up vomiting the entire dinner. While I don't believe the issue was food quality, as I felt perfectly fine, I suspect the heavy emphasis on Mackerel, a strong flavor she may not have been accustomed to, was the likely culprit. This incident significantly impacted our overall experience.

The Tomago egg and the dessert were incredibly good, providing a small, sweet consolation at the end of the meal.

The service throughout was impeccable. The staff was attentive and knowledgeable.

In conclusion, our experience at Morihiro was decidedly mixed and ultimately disappointing. While the initial courses, sake, and service were excellent, the sushi selection was a letdown for me, and the unfortunate incident with my wife overshadowed the entire evening. It's difficult to give a positive review under these circumstances. Based on this, the experience lands at a...