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I came here a while ago on my vacation in Los Angles.
I found Q Sushi restaurant because their Omakase set is on the Michelin star list. And it was truly worth it because each dish they brought had one thing in common: it was as if they took me to heaven, it literally melted in my mouth in the most perfect way. The bill was around $800 for 2 people but well worth it
Be the first to ReplyEmbarking on a culinary odyssey at a Michelin-rated
Embarking on a culinary odyssey at a Michelin-rated Japanese restaurant is an experience unlike any other, and my recent indulgence in a 17-course Omakase at this esteemed establishment was nothing short of extraordinary. Nestled discreetly within LA this culinary gem promised an immersion into the artistry and precision of authentic Japanese cuisine, and it delivered on that promise in the most spectacular fashion. From the moment I stepped into the serene ambiance of the restaurant, I was enveloped in an atmosphere of refined elegance and understated sophistication. The minimalist decor and intimate setting set the stage for an evening of culinary exploration and unparalleled gastronomic delights. The Omakase experience commenced with a delicate dance of flavors and textures, as each course unfolded with meticulous attention to detail and artistic presentation. From the ethereal freshness of the sashimi to the robust umami of the grilled dishes, every bite was a revelation, showcasing the depth and complexity of Japanese culinary traditions. The progression of courses was a testament to the chef's mastery of seasonal ingredients and traditional techniques, with each dish building upon the previous one to create a symphony of flavors that captivated the senses. From the intricately crafted sushi to the delicate tempura and the velvety richness of the miso soup, each course was a masterpiece in its own right, leaving an indelible impression on the palate.
Be the first to ReplyMy wife and I eat quite a bit of sushi, various spots in
My wife and I eat quite a bit of sushi, various spots in LA, to Vegas , to Japan and Korea. The saving grace is the authenticity of the fish, but I'm not quite sure it's deserving of the coveted Michelin level. The price to what you can get else where comparably is probably a little off and needs some tuning. I don't mind paying for something if it's worth the price tag , but I find you can have similar level of experience nearby at a dramatic lower price. The husband and wife duo were very nice, professional. The wife made sure we had fresh towel/utensils/etc. the master chef is definitely a seasoned veteran. He examines the food to ensure it meets his quality. The ambiance is great, small audience, we were 2 of 8 people there. Keeps the place intimate. I would say to my fellow foodies, this is a try once and move on. Not a repeat type of experience.
Be the first to ReplyI had wanted to try Q for a while now, and I pulled the
I had wanted to try Q for a while now, and I pulled the trigger and went for the second dinner seating at 8:15pm on a weekday. Somehow we were the only ones for that seating (2 of us), and although Q ain't cheap, I feel like we got an absolute bargain for a basically private omakase experience with Chef Hiro at his Michelin starred sushi restaurant. I've had a wide range of omakase experiences, ranging from fun/boisterous to gimmicky to downright awkward, but I didn't realize until I experienced Q how special the omakase experience can be. You can feel the love Chef Hiro puts into every piece. The experience was super comfortable and there was absolutely no judgment. No pressure, just a great omakase experience. Also you should definitely come hungry, because I guarantee you will leave absolutely stuffed.
Be the first to ReplyQ is a jewel hidden in plain sight.
For fans of the Wizarding World of Harry Potter, entering from the 7th St entrance is almost like stepping into Diagon Alley for the first time. Only marked with the letter "Q", nothing shows the presence of a restaurant outside, except a small Michelin Star. Upon entering, you are greeted by Chef Hiro himself from behind the counter, and once you are seated and drinks ordered, the show begins. Each part of the course is prepared in front of and then served by him. What a performance it was. With only two dinner seatings per night, and x8 seats available per each seating, it was a very personalized experience, especially for us having the fortune of being seated in front of the Chef. Though not much on words, service was amazing in this intimate stage for the enjoyment of sushi. Never did we feel rushed, as Chef Hiro would observe and pace each item of the course along with the guests. Only after each bite was enjoyed fully in its own time, was the next one presented. The 1st half of the dinner course was Tsumami, think of these as small appetizer courses. The 2nd half was Nigiri sushi. Those who regularly enjoy sushi will notice right away the quality of the fish. Even something as common to fine sushi like the Bluefin Tuna will be some of the best you've had. The fish selected for the Nigiri courses also tend to be more uncommon then served elsewhere, which shows how selective Chef Hiro has been. We had a 22 course dinner the night we went. Among some favorites was the Monkfish Liver, Hokkaido Crab, Sea Urchin, Seared Tuna with Shishito Pepper Paste, Tiger Prawn, and Sea Eel. The meal ended with Miso Soup and Tamago. Would recommend going for someone who truly enjoys sushi. Then you will understand there's levels to the game, and Q Sushi is on another.
Be the first to ReplyThe omakase was amazing.
The server and chef, I believe to be husband and wife, we're very accommodating and pleasant. The establishment is exquisite. I would love to return!
Be the first to ReplyIf you're looking for a nice sushi spot in Downtown LA,
If you're looking for a nice sushi spot in Downtown LA, look no further than Q Sushi! This restaurant offers a fairly impressive selection of fresh, high-quality sushi and sashimi, as well as a variety of other Japanese sake. The presentation is truly beautiful and the chef is clearly skilled and take great care in preparing each dish. The ambiance of the restaurant is also quite lovely, with a sophisticated yet comfortable atmosphere. The service is also excellent, with attentive and friendly staff. Overall, I highly recommend Q Sushi to anyone looking for a fantastic sushi experience in Downtown LA. The price is fair for the quality of the food and service. I like this place, but I'm deducting one star because I found the chef to be a bit difficult to converse with. Sitting at the bar, I usually like to banter with the chef (especially after a few bottles of sake). But I guess the chef is too into his craft to really converse with anyone. Not to say that he is standoffish in anyway... just felt like he didn't really want to chit chat with our group. LOL!
Be the first to ReplyExperience was good, it was very intimate and private.
The entrance feels like it was a speakeasy, the door was black with just the letter Q above it which was pretty cool. They have a lot of drink options, I recommended getting the plum wine and the koshihikari beer, both were very refreshing. The homemade ginger slices were the best I have ever had. For my dinner experience these were served: Fluke with fresh wasabi and sesame oil Blue fin tuna Hail crab Monk fish lover with ponzu sauce Yellow tail with ginger and Shishu Toro, scallops, and abalone Small spiny uni Miso Stripped Jack Grouper with sea salt and lemon Golden eye snapper seaweed cured Blow torched black throat sea perch Japanese seasonal needle fish Toro Tiger prawn Eel Eggs Toro Egg cake with prawn The quality and freshness was great! However, it did lack the wow factor for presentation. Especially for $300/person, and despite that they were Michelin star in 2019, there was definitely something missing to make it feel like the cost was worthwhile. I know other omakase that are less than $300 with quality and presentation thats top notch. There's also no valet parking, I suggest getting an Uber/lyft or giving yourself extra time to find parking to get there on time. The service was great, your used plates will be removed asap and both the chef and our server was very kind.
Be the first to ReplyTl;dr: Overall lovely experience! Ingredients were high
Tl;dr: Overall lovely experience! Ingredients were high quality and very fresh, felt satisfied with the portion, pricey, and traditional omakase experience. We came a couple days after Valentines (was fully booked for the holiday) and were the only ones at the restaurant during the dinner session so had a private experience! Like some of the reviews mentioned, the chef wasn't as interactive as some other omakase experiences. However, we did exchange some conversations with him and felt the experience overall was more traditional, which I appreciated. Can easily tell the quality of the fish and ingredients they use are top notch, with many imported from Japan. I love how buttery soft the fish were, with bursts of flavor tickling my taste buds and melting in my mouth. My personal favorite were the 2 uni (sea urchins) - they served one from Santa Barbara and the other from Japan, as well as the seared toro. Can still remember the tastes if I think really hard. I enjoyed their house made ginger that were perfect palette cleansers in between each fish. And also liked the dessert served at the end, was a simple sweet contrast. Would I come back here again? Maybe when I'm ready to splurge. The price point was quite pricey for omakase as the total came out to around $800+ for two. However, the quality of the sushi and experience was undeniably good. If the price isn't an issue, would definitely recommend coming here at least once :).
Be the first to ReplyThere are, in my book, a couple of things going against Q
There are, in my book, a couple of things going against Q Sushi. One is that it's owned by partners at a law firm I worked at and hated when I was a student, and the other is that it's extraordinarily expensive. Matt B. and I went for my birthday last month, and it was low-key the most the two of us have ever spent on a meal. It may not have been worth hundreds more than the other high-end omakase options around town, but it was certainly a fantastic dinner.Unlike some of the more popular, somewhat more affordable sushi bars in L.A., Q Sushi is an easy reservation. You get on Tock, commit to a date, and make a deposit. There are two seatings a night, at 6:00 and 8:15, and we opted for the later one, on a Saturday in January. You have to time your arrival pretty closely, as things get started right around 8:15, but there's nowhere to wait if you arrive early. The suggested parking is through a valet stand across the street (I wouldn't try street parking in this busy part of downtown). This supposedly closes at 10, but we were able to get our car without issue when we got out a little after 10:15.The space was super nice, a tasteful meeting of traditional Japanese sushi bar and luxury L.A. restaurant. The set-up was intimate and welcoming, with Chef Hiroyuki Naruke behind the counter and his wife Kyoko running things on our side. We were two of eight customers that night, and we ended up talking to the parties to our left and right, which was part of the fun. We shared sake, sending each other pours from our bottles, and one guy semi-seriously invited us to his upcoming wedding in Mexico.The sake, by the way, was excellent and also a significant part of the meal's expense. The list is small and meticulously curated, just a handful of bottles with full-page descriptions of each one, so that you pick your sake like a lonely American man shopping for a mail-order bride. The cheapest 750mL bottle was something like $400, and this is what we got, the Dassai 23 Hayata. It was, to be fair, the best sake I've ever had, and it went beautifully with the entire omakase run.The food was outstanding. Every bite was perfectly prepared, all the seafood and accompaniments of the absolute highest quality. Dinner started with a Kusshi oyster in dashi vinegar, followed by several courses of sashimi. Hirame came with scallion and radish in ponzu, honmaguro in an addictive miso vinegar sauce. Hairy crab was served simply, a nice portion of sweet meat, and buri came with a condiment of grated radish, ginger, onion, and shiso leaves. A straight sashimi course brought immaculate cuts of otoro, steamed abalone, and live scallop with house wasabi and soy sauce and a bit of sliced cucumber. Mirugai came from Seattle with a little vinegar, and uni from Hokkaido, with just a dab of wasabi on top. At this point, we got a bowl of miso soup with tofu, fragrant with herbs, and this marked a sort of intermission for our meal.The rest of dinner was a glorious parade of nigiri sushi, pure and straightforward and meltingly delicious. There was kuromutsu, or bluefish, then kue, or long-toothed grouper. Kinmedai came next, then sea perch, lightly seared. Tairagai, or razor clam, came belted with a strip of seaweed, followed by a long, plump kurumaebi. Toro was delicate and fatty, anago immaculately cooked and brushed with eel sauce. The omakase wound down with a gunkan maki of briny ikura and a rich piece of seared toro. Finally, a sweet, spongey, shrimpy cube of tamago served as our dessert.This was a spectacular meal and a wonderful, over-the-top way to spend my 37th birthday (ultimately a nothing birthday, but hey, my mom watched the kids). If you're looking for top tier sushi, cost be damned, Q Sushi is well worth a visit.
Be the first to ReplyThe food is delicious! And every bite fits perfectly in
The food is delicious! And every bite fits perfectly in your mouth and the fish melts as soon as it lands on your tongue. My favorite parts: - Fresh ingredients and the prime parts- Marinated ginger tastes amazing and I didn't know I can eat many slices of them and they made them in-house - the miso ginger or miso yuzu sauce goes so well with Toro and the fact they handmade all those sauces amazes me- out of all the sushi dishes I love the seared sea perch and seared sea eel the most! I wish I can have 10 of thoseOkay Experience:Since it's a Michelin Star restaurant, we're there to experience and appreciate the art from the chef and the overall atmosphere. My expectation is not only to have good food but being able to enjoy the whole dining experience. The chef is super kind to explain all the dishes However, they make you feel a bit too distant, too distant from the art. Maybe it's best to sit at the table instead of the counter or else you will have high expectations of getting more interactions with the chef and that's something you won't get.
Be the first to ReplyNo words can express our frustration on our anniversary day
No words can express our frustration on our anniversary day when they canceled my reservation half an hour before it. It made us really a hard time to come up with a plan b immediately.Btw finally I went sushi gen instead, it was terrific!
Be the first to ReplyI'll admit this was my first omakase experience so bear
I'll admit this was my first omakase experience so bear with me.They don't take walk-ins, so don't make the mistake I did and stand outside their locked door for way too long wondering if it will open lol. Check on Resy for availability, both lunch and dinner!This is a VERY traditional sushi restaurant. Some of the courses were great, but I'll admit for the most part nothing stood out to me. Perhaps I need to work on my sushi palette, and I'm more used to sashimi and not nigiri, but each of the white fish options were so subtle that it seemed to be drowned out by the rice and soy sauce and wasabi.Overall a good experience, service was excellent, but I don't see myself returning.
Be the first to ReplyDoesn't live up to the standards of a one michelin start
Doesn't live up to the standards of a one michelin start venue. I tend to agree with most of the disappointment expressed in other reviews. It is overpriced and under delivers. One thing that hasnt been addressed is the very pedestrian wine list. I would have expected better selections to pair with the offerings. Corkage is $100 per bottle which is what 3 michelin star restaurants might charge! Im guessing Q sushi does not have too many return customers. One-n-done!
Be the first to ReplyQ Sushi is received one Michelin Star from the Michelin
Q Sushi is received one Michelin Star from the Michelin Guide Book so I gave it a try. I have a very unique palette so for me its hit or miss for most sushi places. I'm more custom to Sushi-ya in Japan than the U.S. sushi places. Mostly I'm very particular about the Zu (Vinegar) used in Shari and Neta (fish). I'm very sensitive if the Zu has not evaporated correctly, it will leave bit of a sour heavy taste which can disturb the balance of the Neta (Fish), meaning it will over come the clean umami start and finish coming from the fish. At Q Sushi, I really enjoyed the Otsumami portion of the meal. (which means appetizer or small dishes prior to sushi or after). The ingredients were pretty good but nothing was really superior that made me remember. But the problem for me, as taste is a personal preference, the nigiri (sushi) was bit too hard to eat. The vinegar was very strong (in a unbalanced way) for me, so I could not taste the fish or have idea of what I was eating.Normally I prefer very subtle but balanced shari that can help compliment the neta (fish) to bring the ultimate dancing of the duo to bring the complex feel or sensation from the core umami of the fish or ingredients. But here, I just could not feel the neta and balanced of the sushi felt very off.I want to be honest and again this is personal taste. I don't usually give 3 stars but for me, this is what I felt it deserved. Q Sushi is great for U.S. standard but for me, it is quite uneatable. I can do the otsumami again but I would have to force myself to eat the nigiri if I had to eat again. What I did enjoy here was the interior and glass, entrance in. It was really sensational experience, and the chef and wife were very very friendly. The atmosphere was really from another dimension and I really enjoyed drinking my Krug Champagne and Sipping my Jikon Takasago Sake. I would love to visit just to drink and to eat otsumami.
Be the first to ReplyOne of the most exquisite meals of my life.
Chef Hiroyuki is an absolute artist. From top to bottom, this was a phenomenal experience.
Be the first to ReplyOverall: If you want the Michelin star experience and
Overall: If you want the Michelin star experience and quality, you will not get it here. I have no plans on returning. Experience: The chef didn't provide any background about themselves - we were only provided name. The chef would make the sushi or nigiri and serve and only tell us the type of fish. Previous Michelin star sushi places told me more about the fish, the taste, texture, where it's from, how it's prepared. There was. I background kn what we were eating, the wasabi, ginger, or any other ingredients prepared. I felt as if I was just at a regular sushi joint in LA. I didn't leave here feeling like I had an experience. Food: my friend found a couple Pieces of shells in his crab dish. I had two seperate nigiri dishes where the fish had sinue/tendon and was not chewable. I had to place it on a napkin. In my opinion the above is completely unacceptable! The nigiri portion was meh, the sushi portion was better. However, I could have gotten the same flavor and quality from sugar fish!Other: I reserved on Tock for 300 for 2 people. The receipt from Tock states the 300 will be applied to the bill. Adding to a bad experience, we get a bill for 800 (300 per person x 2, $20 for two bottles of Fiji water, 20% service charge, and tax). The 300 wasn't applied to the bill. I asked about the 300 being applied, they state it will be refunded to your account. I'm their defense somewhere on Tock it states it will be refunded but my receipt says it will be applied - so their is conflicting information on Tock. We all hate waiting weeks for refunds and thst was not my expectation.
Be the first to ReplyThere are better omakase experiences nearby.
The chef uses a lot of vinegar, which overpowers the taste of the food in many cases. The price is offensive. The advertised price is $300 per person but the real price is $360 per person. On top of that you have a 20% "tip" which is mandatory and added on your bill without any warning upfront. Already you are paying close to $800 once sales tax is added. On top of this, their cheapest bottle of sake is $250 dollars. I don't mind spending money for a nice meal, but this company is trying to take advantage of its customers in my opinion. The one nice thing I will say is that the toro cuts were very good. I would avoid this place however.
Be the first to ReplyI'm relatively new to the whole omakase world but
I'm relatively new to the whole omakase world but unfortunately this place didn't match my expectations. Came here to celebrate my birthday with my significant other. The place is hidden and has no signs outside to make it very exclusive. I can easily say I walked pass this restaurant hundreds of times without knowing it's existed. We made an appointment weeks in advance and we can arrived on time. I think we were there another party of 3. The chef greeted us and started us with a plate of appetizers and then we had 15 different plates. Honestly I wasn't mind blown by any of the dishes. The bill came to close 1k for 2ppl with no alcoholic drinks. I wouldn't come here again
Be the first to ReplyDon't usually rate restaurants but wanted to warn future
Don't usually rate restaurants but wanted to warn future customers to Omakase sushi places like this one to beware of overpriced mediocre sushi. Dark place, depressing and underwhelming fish. Then they have the audacity to charge 20 per cent service charge on top of the $150 Omakase lunch. Had to ask for yea twice.
Be the first to ReplyHonestly, this is a one-of-a-kind Omakase experience.
From one sushi lover to another, I definitely recommend planning a cute date night here. I believe the maximum amount of people that can experience the meal at one time is 8 so definitely make reservations in advance. I took a few photos of the some of the dishes presented. Just know that everything was exquisite.
Be the first to ReplyThis is a great authentic sushi place in DTLA!!! You only
This is a great authentic sushi place in DTLA!!! You only find it by a "Q" sign subtly blending in with the urban jungle of DTLA.The stand-out dishes (I was there for lunch) were: the tuna with sweet miso, the giant clam, the live octopus and the salmon roe from Hokkaido.The roasted tea and green tea were fantastic too and way above average quality you ordinarily get in LA.The decor is beautiful and fancy. It is appropriate place to take a guest you really want to impress, a business colleague or just to treat yourself!
Be the first to Reply- We were ready to spend $$$$ for quality sushi, but the
- We were ready to spend $$$$ for quality sushi, but the quality of the fish did not match its price point. We have been to most of local so called upscale sushi places (i.e., Sushi Zo, Matsuhisa, etc), and we were both disappointed.- Both of my party walked out feeling still unsatiated after a long meal- The restaurant gives everyone 5 minute window to get seated (they lock their door before and after seating), so we were stuck outside waiting in dark as sketchy people eyed us - it felt pretty unsafe and uncomfortable. They were also late on their five-minute window, and we arrived early, so we ended up waiting outside for 15 minutes. It felt like the restaurant did not care for the comfort or safety of the clients.- There is only one server/assistant, and I could barely communicate with her due to her English skills. - The water cup had a fishy smell.I would not return.
Be the first to ReplyA truly sublime dining experience.
My partner and I celebrated our engagement at Q. The intimate setting and attentive service were the perfect compliments to the phenomenal dishes. Every dish was prepared with such care, each flavor was unique, every sauce intentional, all coming together for a truly memorable dining experience.
Be the first to ReplyI came here for my 10 year anniversary.
Without knowing anything about the restaurant or the history of the chef, I gave myself time to try each dish, analyze the flavors, and then ask the chefs opinion on the specialty and preparation of the dish. So on this review, I'll tell you what I learned, why I give it 5 stars, and why I believe you should try it if you are someone who truly knows how to appreciate a master chefs dish. First of my omakase was a kusshi oyster from British Columbia. It's got a very mild flavor and a fresh cucumber note to it. It's my first time trying it and it was served with Japanese red vinegar. The red vinegar is a special vinegar made from sake kasu, a type of rice yeast. It is very distinct Japanese vinegar and much more flavorful than your average "rice wine vinegar" The sushi rice served is imported from Iga Japan, not your average Japanese rice you can get anywhere easily, only the best reserved. Every element of the dishes are made in-house by chef himself. And most of the sushi andfish is either imported from Japan or sourced directly from the harvest location to ensure freshness and quality. The distinct dishes I enjoyed to mention a few were the in-house smoked cured Bonito Sashimi that was served with a ginger soy sauce. The Bonito was cured for 3 days and specially smoked with rice stalks. The tuna with sweet miso, which had a fragrant hint of yuzu in the sauce. Hokkaido sea urchin which is known to pack more umami flavors over our Santa Barbara sea urchin. Fresh and live Hokkaido scallops, absolutely distinctly different from any other scallop I've tasted with a tight jelly texture. Fresh Squid from Hokkaido which had a Konica texture and also extremely mouth watering.And my favorite and most simple dish but yet so complex, ikura nigiri. What's special is the red vinegar that's used, and marinading the ikura eggs prior into house made dashi. Finally the most exotic dish is the imported mantis shrimp which is a delicacy and popular aphrodisiac. Everything is made in house and prepared by Chef. And Chef has been a sushi chef for 40 years! At this level, he is definitely a master at his craft. I can only appreciate his dishes and the well prepared efforts to bring the unique flavors. And for some reason I am now a huge fan of red vinegar with salt in the sushi rice. It gives it the perfect flavor with all the nigiri served. The internationally sourced fresh/live ingredients makes the price very reasonable. I haven't tried a live Hokkaido scallop till now. Most of the time it's other regions, and they do not taste as sweet or as good.The most important part of this entire meal in my opinion is the build up of flavors and the specific order on your taste buds. To some people who simply eat to get flavors or quantity or to seek that explosion in your mouth, the method here is a slow process that provides a different environment and requires a more refined approach. The chef was so humble and did not say a single word other than to introduce each dish, but without going into details the effort that takes 3 days or even longer to prepare each specific dish!!!!! So you're absolutely not paying for someone to fly in expensive sushi and slice it infront of you, that's nowhere near the case here! These flavors are extremely well thought out and meticulously planned. I make it a point to learn to appreciate the efforts and understand the intent in a master Chefs crafted dishes.
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