Sushi Yotsuya

Best sushi I’ve ever had. Sit at the sushi bar for chefs choice! The best choice in my opinion.

Best and freshest sushi in the valley. With great variety. Only for true traditional sushi lovers

I’ve been coming here since 2000, it has been consistently great for 16 years. Love the great service, high quality seafood and ingredients, and the vast variety of choices. Do make reservations ahead of time.
Highly recommend.

Beautiful experience. The chef is a doll and really lit up when we told him we were open to anything he presented us. Oysters, live octopus, barracuda, toro and uni later (among other amazing fish) and we left happy and exceptionally well fed. Will definitely return, paid about $ 100/​pp and worth every cent.

TLDR: Amazing. Chef Masa is a true artist. Do yourself a favor and get here now!
The full version:
There aren’t many reasons why I would brave driving into the valley most days, but Yotsuya is one of them. I’d like to think that I’ve had some pretty tasty sushi around Los Angeles and this place is the best so far. Going toe to toe with Shibuya, this place takes the cake… no joke.
Not only is it geared towards REAL sushi, which emphasizes the quality and taste of the fish (GTFO with your crispy rice spicy tuna BS), but Chef Masa pulls plenty of tricks out of his hat to take that classic style and elevate it to new heights.
And what a bargain to boot! Why sign away your firstborn child for similar quality sushi and grumpy service/​ridiculous rules when you could come here and chat it up with a lovely and friendly chef who truly appreciates what he does? We paid $ 90 pp – and that includes a 20% tip – for one of the best meals of our lives. Seems like a no-​brainer to me.
Anyway, rant aside, we came in late one night for omakase. We sat at the bar and were bit by bit inundated by around 20 different kinds of fish.
— — –
WHAT WE GOT: (as I remember it, sort of in order though I’m sure I flipped some around)
Crab jelly — jelly made from the crab insides — earthy, mineral-​y, surprising. Like tasting a bit of the ocean.
Tuna — beautiful.
Toro — so fatty and delicious.
Skipjack tuna — lovely flavor.
Black snapper — a really tasty oilier fish – hadn’t had it before. Tasted like Greece, where it’s from!
Monkfish liver that was seared with a mild mustard sauce — my favorite thing of the night. Normally ankimo is steamed and while good, Chef Masa’s take was 100% original and, in my humble opinion, way more delicious. Lightly seared on the outside, served with a light mustard sauce. Hints of French flavors, totally unique. Worth 5 stars alone!
Yellowtail — Gorgeous cut.
Yellowtail with shiso — I believe it was some other variety of yellowtail – the name escapes me now, but it was beautiful with the shiso just showing through the fish.
Live octopus with lemon and green chili — This was unbelievably delicious – the clear slices of octopus were livened up by splashes of a green chili sauce and a dash of lemon juice. The texture was delightful.
Live scallop — Best scallop of my life. So sweet and clean tasting.
Alphonsino — Very good, slightly smoky.
Needlefish with shiso — Also very pretty with the shisho — a seasonal fish. Masa told us (rightfully) that this one was more special because of the texture, and I think he was right. It was a lovely soft fish with a very delicate texture.
A white fish that he toasted with a blowtorch and covered with chili threads — I believe this was another seasonal fish, which he toasted lightly with a blowtorch to add a slight smokiness.
Natto with squid and green onion, charred with a blowtorch — he made this for us since we had never tried natto and were excited to try something new, and while I don’t know if I’m going to be eating natto every day now, he made it really palatable and tasty – kind of like a funky cheese, and of course it was very sticky. It was mixed with squid, green onion, a bit of garlic, and cooked a bit with the blowtorch to dispel the funk. It was certainly fun to eat and I am glad we tried it!
Sardine — Delicious.
Salmon — Gorgeous cut of Scottish salmon, with a little rectangle of sweet kelp on top. Holy mother of amazing.
Blue crab hand roll — Delicious, meaty blue crab, lightly dressed, sitting on fresh crispy seaweed. Must be eaten immediately. So good.
Uni — sweet, clean, delicious. Best uni I’ve had in recent memory.
—–
I’m sure I’m missing some, but that’s what I remember. Truly an unforgettable meal. Chef Masa watches as you are eating to make sure you approve. He will tell you which need soy sauce and which do not. You will leave full but not bursting, with your head buzzing about all of the different kinds of fish you were just fortunate enough to try. Don’t miss out – get yourself here now!

My wife and I went here for a quick lunch. They offer a chef’s choice if you want to sit at the sushi table. So we took a booth. For what we ordered wasn’t worth it’s price. The sushi portion was way to small for what it’s priced for. It’s bite size for over $ 5. We only ordered 3 things which came out to $ 25. There wasn’t any reason for me to tip normal because even the service was low quality. Worse of all. When I had put a specific tip and total amount. I checked my bank charge and they had included more to the total. I AM NOT HAPPY WITH THIS PLACE. I DON’T RECOMMEND THIS PLACE. THERE ARE WAY BETTER SUSHI PLACES THAT IS BETTER PRICED WITH BETTER QUALITY.

Wow! The best sushi I ever had in the San Fernando Valley. What a hidden gem in the heart of Tarzana. If you are a person who really enjoys sushi you must give this place a try. I was blown away how good this place was. No wonder reviews are almost 5 stars.
The prices are so low for the quality of sushi you get here. If you love sweet shrimp you are in heaven. The best shrimp I ever had in LA. I highly recommend the coming here. The service is first class with a smile. It’s a little place that does get very busy fast. If you live in the area or visiting it’s a must to give them a try.
You have limited parking in the private lot and a lot of street parking.

Masa-​San creates a little slice of heaven in each bite. Let him choose (order Omakase) and you’ll enjoy the best, most authentic Tokyo style sushi in Los Angeles. He’s so good that’s he’s one of the only restaurants in LA recognized by the Michelin guide. If you like real sushi, you are going to love it here.

An amazing Tokyo style sushi! Omakase (chef’s choice) is the specialty. Every bite you have is a different taste. Authentic Japanese size, beautifully sliced on perfect sushi rice. Really awesome to find such a hidden gem out of Japan. Thank you Masa-​San!!!

Go with the chefs choice and it will be the best sushi of your life. It was phenomenal. I can’t believe we found this place by accident … But definitely a spot to remember

Go with the omakase and eat whatever the man gives you!
This has got to be the best sushi I have ever had. I came here with a few friends to celebrate my girlfriends birthday and had the best experience. Not only was the food delicious but the service was exceptional. Chef Masa and staff were terrific and made sure to inquire about any food allergies. This is my first omakase and it was amazing, I’ve gotten to try many different types of fish I would otherwise never order, such as the monkfish, and they were all delicious. They even allowed us to bring our own birthday cake and shared a slice with us. Love the food, love the service, and I will definitely be back!

I went here for my birthday today and it was literally the best sushi id ever had with the best service id ever had. Chef Masa is ADORABLE and really knows his stuff. The waitress that served us was beyond attentive and kind.
The restaurant is situated in a small strip mall on Ventura Blvd and the sign literally just says SUSHI. In blue. We walked in and it was very intimate. No music and the tv was ok silent. Super quiet and you can hear the chef explaining the fish.
We had the omakase, or chef’s menu. Trust this man. I love sushi but until today, i though having toro was pretty exotic of me. Today, ive added monkfish liver, alfonsino fish, bonito fish, black snapper, and sooo many more to my repertoire of sushi. This place is amazing and for what you get, insanely cheap. I believe it ended up being $ 285 for 5 people with drinks and an appetizer. Best sushi experience of my life. My favorites were the salmon nigiri, monkfish, blue crab roll, and black snapper. These literally melt in your mouth. Another good one was the alfonsino. OH and the amazing albacore sashimi.
They stayed open later so that my party could sing happy birthday to me and Chef Masa and the two waitresses even had cake with us!
Please check them out! Youd be doing yourself a favor!

Sushi Yotsuya has a very traditional Edomae (eh doh mah eh) style which means that there will probably be no «fusion rolls» which combine fish whose flavours or textures clash & then are doused with unctuous mayonnaise, tons of Sriracha or cloyingly sweet «eel sauce». If this kind of LA County fair-​like food pleases your palate, save your money & don’t go to Yotsuya.
I did the Omakase, but had a limited time of 1 ½ hours so, I didn’t do Sushi Yotsuya justice by staying till the last crowning dish. Chef Masa suggested having first «otsumami» (oh tsoo mah mee) which is anything to eat w/​Sake (sah keh) or alcohol.
1) Hotaru Ika were small squid about 3 inches long, probably steamed w/​a Sumiso (soo mee soh) Sauce which is a combination of Miso paste, sugar, Japanese rice vinegar & lends earthy, fermented sweet Umami along w/​gastrique to enliven the subtle squid flavor.
2) Red Abalone was served raw sliced in its own shell. The al dente textured meat was trimmed w/​black edging & had a natural slipperiness & touch of sweet ocean minerality. Part II was the flame seared soft, bitter liver & parts of the abalone.
3) Shigoku Oysters in Ponzu (pohn zoo) Sauce. Raw oysters tasted of ocean brine & the supple meat had a velvety thick texture that was enlivened by the citrus juice in the Ponzu sauce.
4) Ankimo was revelatory. I was used to eating the ready-​made Ankimo that is sausage shaped & wrapped in clear cellophane plastic. Many times this kind of Ankimo «torchon» was dense, heavy, & smelled old & fishy. Ankimo served here is the liver itself in its natural shape. Texture reminded me of grilled foie gras de canard w/​a similar light liver taste. Color of the Ankimo & foie gras were also similar w/​light beige brushed a meaty rosy pink. Sweet Sumiso accompanied the Ankimo just as a glass of sweet Haute Sauterne would accompany foie gras.
Sushi came out «Ikkan”/one at a time. There were so many that I can not remember all except for the highlights.
5) Maguro was aged which gave it a buttery, meaty texture. Flavour is similar to aged beef where you can taste a bit of iron from the blood.
6) Toro is aged for a gamier edge. The fattiness melted in the mouth, but a more primal taste of meat lingered on the tongue.
7) Sawara/​needlefish has the most translucent beautiful flesh w/​bright fine silver scales. Chef Masa took advantage of this, & put a sheet of bright spring green Shiso/​Japanese basil under the translucent Sawara to create a truly elegant looking Sushi which is translucent w/​glowing green underneath & a shining silver streak on top. Sawara is very delicate in taste. Use of Sho-​yu/​soy sauce would be a sacrilege.
8) Kurodai/​sea bream is white, slightly chewy w/​clean, light sea flavour.
9) Akadai/​red sea bream had sweet meaty sea kissed Umami w/​Iki/​liveliness, vivacity.
10) Kamasu/​barracuda is white, dense, meaty. Slightly sweet & dressed w/​lemon zest & finely julienned dried red chile.
11) Aoyagi/​surf clam is wonderful w/​fleshy soft yet al dente texture & sweet briny flavour that lingers.
12) Hirame/​halibut was a neutral flavoured fish that for me was more about soft, velvety texture.
13) Tai/​red snapper was soft pliable meat & sweet sea brine came together for the ideal Umami.
14) Ika/​squid was pristinely white, slightly rubbery, but firm. Yuzu Kosho-​/​Japanese lime zest & green chile paste dressed the mild Ika w/​piquant citrus gastrique.
15) Saba/​chub mackerel was marinated in Japanese rice vinegar to firm up the meat & to take the edge off of its soft textured, oily, meaty fishiness.
16) Uni/​sea urchin had a belt of Nori/​black seaweed paper around the circumference of the Sushi rice to hold in the layers of Uni, the eggs of the sea urchin. Texture is like Italian panna cotta w/​a briny, foie gras Umami.
17) Ikura/​salmon eggs seemed to be marinated in Sho-​yu Dashi/​broth in the exact same Sushi form as the Uni. Eggs would burst to release an oily, fishy Umami.
1−17a) Ryo– Sake (sah keh) came in a pretty aquamarine bottle shaped in a free form wedge. Smooth neutral, mildly sweet flavour that had enough astringency to clear the palate without leaving an aftertaste.
Chef Masa knows his fish. He leans toward more mature, full meaty aged flavour in his darker fleshed fish which may not agree w/​people who always insist on fish being «fresh» when aging improves the taste of many fish. When entering Yotsuya, come w/​an open mind & make partaking of the sumptuous fish from Chef Masa as an education in Sushi. Take time to savour & analyze.
Because of his sophisticated style, many of the customers attracted to Yotsuya are culinary cognoscenti as well as being culturally conversant & knowledgeable. The interior of Yotsuya may be austere, but the customers w/​their higher caliber presence made up for it. 4+ Unilocal stars for an education in Edomae Sushi.

Thank you for the food! Chef Masa is an almost recluse master tucked away into a corner of the valley. The omakase is a beautiful ballet with each piece of sushi having its own unique, quiet plate. Every facet of this experience has been thought out. A beautiful narrative is created through something we do everyday and take for granted: eating. Respect yourself and trust Masa.

Like everyone else said– this is traditional sushi. Chef Masa offers more variety than any other restaurant in this restaurant. It was a very chill experience on a Thursday night. There were 2 other couples having omakase at the sushi bar. My favorite part was the alfonsino. He has one of the best salmon I’ve ever had too! The only down side: pieces are quite small and the price tag is up there.

Go with the chefs choice all the way!
I just found out about this place and tried it twice in one week!
The black Snapper and the Ono are my new favorites! Best Sea Urchin and salmon and yellow tail like never before.
Having been to Asia 35+ times, Hong Kong, Japan and Korea! This is just like the very best sushi that melts in your mouth!
I won’t eat sushi anywhere else now ;). A blessing, thank you master!

Been eating here since 1999! Hands down, top 5 sushi places in all of LA.
Masa is an incredible chef, he serves the finest fish you can find anywhere.
This place is for pure sushi lovers only, no CA rolls or such, only the finest sushi sashimi you could have anywhere.
It’s a simple place, nothing fancy, it’s just about the fish and the chef who makes it always a pleasant experience.

If you’re looking for an authentic omakase sushi experience in the Valley, you should check this place out. :)
The restaurant was completely empty and we were the only ones dining.
FYI, this place only serves omakase, which means that the chef will serve nigiri (pieces of raw fish on rice) based on what he has in stock and what he feels like serving you. The sushi will keep coming until you tell the chef to stop and that you’re full. You should sit at the sushi bar for the best experience. It’s a very traditional Japanese sushi experience. You won’t see a menu or any sushi rolls or tempura and other Japanese food items at this place.
The Omakase that I had included about 15 – 20 pcs and cost ~$ 90−100pp.
Items that were served:
Albacore Carpaccio
Tuna
Otoro
Hamachi
Kanpachi
Sea bass
Red snapper
Alfonsino
Black snapper
Scallop
Oyster
Spanish mackarel
Sardine
Scallop
Salmon
Octopus
Crab hand roll
Uni
Overall, the quality of the sushi and the rice was good. The chef states that he tries to get the best quality fish and the freshest fish that he can find when he goes shopping in the mornings.

I had this neighborhod gem bookmarked for the longest time. Finally, after reading that Gwyneth Paltrow recommended it in her blog
, I decided to give it a try.
Ventura Boulevard definitely is spot to try sushi as there are so many options for you to choose from. In one block, you can find three sushi restaurants.
For those that like rolls heavily doused in sauce, there are places for you. If you like fusion, you can also find many in the area. What I appreciate are those uncrowded sushi places that are yet undiscovered that focus on the freshness and hand selected fish.
Sushi Yotsuya is a traditional sushi restaurant and one of the best in Los Angeles.
The restaurant is located in an unassuming valley strip mall by Chic Wide Shoes and across the more bustling Kushi-​yu for those that like fusion, buzzing, and crowded sushi restaurants.
Outside of the restaurant you will see the sign «Sushi» only and no name. Only those «in the know» seem to know about this place.
Once you walk in, someone might greet you and ask if this is your first time. If it is, they might read you a set of rules –
No spicy tuna
No California rolls
My kind of place! I said to myself.
I was offered a place at the sushi bar for omakase, but as a first timer, I opted for a table and order from the menu.
I ordered the following:
salmon
skip jack
black snapper
albacore
uni
omelet — the best I’ve had so far
alfonsino (recommended by the chef to finish off the meal)
All very good quality fish — the melt in your mouth variety and clean tasting.
Prices are what you would expect for a place like this. Sushi I ordered was priced from $ 4.50 to $ 8.50 per order.
Overall, I enjoyed my experience and highly recommend this restaurant for lovers traditional sushi without the fuss of a trendy chi-​chi environment. The service was professional, friendly, and attentive. The place was not busy with only one server working the evening of my visit.
Note that if you sit at the bar, you will order omakase (chef’s choice) starting at $ 50 per person. If you sit at the table, you’ll be given a slip of paper with a limited amount of sushi to choose from. Again, the emphasis is on fresh fish and not fish covered in sauce or spicy tuna to mask fish that is not great quality.
One of my favorite places for sushi in Los Angeles!

Tuesday night an no people? What happened my fellow Tarzanians ??
First time here. Shocked to see an empty restaurant. But I did not care, I went for it thanks to Unilocal.
Chef had all his attention on us (2 of us). Sushi was fresh. Big difference from the regular California fusion places.
True Japanese style sushi. Chef’s selection. The Uni with the fermented soy beans wrapped in seaweed was amazing. I never had anything like that before.
Don’t recommend this place to people who are not sushi fanatics.
Only come here if you want to experience true Japanese style. Watch the movie «jiro dreams of sushi» so you know what to expect. Monk fish liver was amazing. Never experienced it before either.
Mountain Potato with tuna. Another item I never had. I seen the potatoes (look like swords) in the asian market but never ate any.
Skip Jack: very nice.
Also special order: we asked the chef to use the shrimp heads to make miso soup for us. and they did even though we were close to closing.
I recommend this place if you are ready for a new experience. I would not say that its the BEST sushi I ever had… but for the experience, the unique items and their accommodating guest service I give it a 5*****. Some of theSushi itself I think deserves a 4 but some items are 5. like the monk fish liver and the Uni.
OH one more thing. VERY important ! When you order a bottle of Sake, DO NOT forget to invite the chef for a glass. Or 2. True Japanese style !