Yokoso Sushi Bar — Restaurant in Los Angeles

It's in the front lobby of the hotel and connected to a bar which you can buy drinks from either place. Not much privacy because as you sit closer to the bar area its loud and if you sit close to the lobby there is traffic. So pick your poison. Greeted instantly and seated promptly after. Even got to pick my seat. Waitress was very pleasant so no complaints there. So now about the main course. Alright so...if you are afraid to spend money do not come here. The trend now with "foodies" is they want the food cheap and they want alot of it. I wanted sushi and the closest one to walking distance from my hotel happened to be this one. Yes I too was skeptical of the reviews but no pun intended went with my gut. Whenever I try a new sushi spot they have to have either 1. Omakase or 2. A Sashimi style with at least 5 varieties of fish. This is a baseline I use to decide if eating here is worth it or not. I expect no fishy smell or taste. I also expect the most basic of fish like salmon to be buttery and creamy. Your hotate better be extremely delicate and slightly sweet. Any bluefin tuna (the major three) should be prepped with extreme diligence. Now for me I have had sushi from Japan, Hawaii, other California spots, and to the midwest. Yes this place is on the pricier side and I believe it's mostly to do with being in a hotel so honestly for me it was not half bad as to what I paid for. So yes the Sashimi variety passed with flying colors. Now it was onto a roll. There are two things I care about when it comes to rolls is proportion and taste. If you have too much rice...over it. If the fried ebi is hot, cold, soggy, or hard as a rock in the roll...nope. if you top heavy it with fish...negative. Nothing should overpower each other. Yes the roll was $19 dollars but the sushi chef (pretty sure they have not earned Itamae status) hit both proportion and taste just right with the exception of getting a little crazy with the sauce on the plate...which is fine because it looks pretty and you can choose to apply more or less on your bite. Another pet peeve of mine is timing. With sushi timing matters alot because the Sashimi or sushi should be just below room temperature. If it's cold you know they do not know how to prepare the sushi or trying to mask the taste of the fish. Also the sushi chef should be mindful of when you order, finish, and when to give your next plate. If you wait too long its poor service or the sushi may get too warm. If you are not done and get served your next plate your sushi will sit longer than it should. In this case they served it with perfect timing. Once I was done with my Sashimi I was served the roll. Does it have a michelin star, no but as a hotel lobby sushi spot that is pretty darn good for me gets...

Came here from another hotel just to try it out.

Very expensive, even for hotel sushi, but the quality is still pleasant and its location was very convenient. The roll I tried had a decadent and incredible creamy sesame sauce, I immediately ordered a second one just to enjoy it more.

Traditionally trained, Japanese born, Japanese-speaking chef. We overheard him teaching an apprentice some Japanese. Was very charming overall.

Our server, a nice lady named Ada or Ana, I believe, was incredibly pleasant. Top tier table-side service, very charming, impressionable and warm atmosphere that only has one slight misfortune which is being close to the other restaurant and the hotel lobby, meaning it can be sometimes less comfy than it otherwise would be due to foot traffic.

Excellent sake selection, my friends thoroughly enjoyed it and we brought a mutual friend to it the next day to try it out. They also serviced Kirin Ichiban Light, which I appreciate as most places only serve Asahi and Sapporo.

Pouring services was fantastic and courteous. Great attitude from everyone. Lots of calm, but lively conversations ongoing around us. Clearly a very appreciated and...

The food and service are very good. Don’t underestimate this restaurant just because it’s connected to a hotel. I had the Chirashi and found the cuts were good, and the selection of fish pretty solid. The chefs were competent and friendly. Having also visited Little Tokyo while I was in LA, obviously, the restaurants offer more for atmosphere and variety. That said, I was very impressed and felt welcomed (pun about the restaurant’s name intended). Value for money, I felt the prices were a tad high, but that seems to be the trend here in LA in general. If you’re by LAX and you want good sushi, Yokoso is the...