Q Sushi
521 W 7th St, Los Angeles, CA, 90014
Q Sushi Menu
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Address :
521 W 7th St
Los Angeles, CA, 90014 - Phone (213) 225-6285
- Website https://qsushila.com
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Valet, Street
Bike Parking : No
Good for Kids : No
Good for Groups : No
Attire : Dressy
Ambience : Classy
Noise Level : Quiet
Alcohol : Beer & Wine Only
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
Caters : No
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Kevin A.
Sushi is truly one of a kind in los angeles with a taste that takes you from los angeles to Japan. Japanese sushi chef who delivers individual sushi with such attention to quality and taste... Every course is a source for a new experience....ambiance is very relaxing. I would go back any day.; )
(5)Marie r.
Everything on the course was amazing! The ones that stood out were the milky creamy uni, the deliciously marinated ikura, the trio of tuna - lean, medium and otoro. Completely melts in your mouth. Everything had some sort of delicate touch. I say it's comparable to sushi kanesaka in Tokyo! I'll definitely return next season to see what he comes up with next.
(5)Jaime E.
The staff was very nice but the food was very bland ...fresh but nothing exciting.,,very basic fish.,,we left half way because it was just very blah ...again, the service was very nice but the meal was not exciting
(3)Rod T.
This place is hands down the best sushi in Los Angeles. Pricey but an amazing experience.
(5)Will C.
absolutely outstanding. worth every penny.
(5)M T.
After seeing a sushi pic from a friend via social media, I decided to check out this place for myself. I never had omakase style sushi, so it was my first experience. Very nice exquisite place. I enjoyed watching the chefs prep the food and present in front of me. Dinner course really started off light, and then to more richer pieces. Taste of the sushi was good. Fish was fresh. The urchin melted in my mouth - devine. Braised octopus was new to me and I dislike the chewiness of any cephalopod; braised octopus turned out nice and tender like chicken. Chef Rui was really cool. He explained the concept of Omakase style dining and that's traditional way to eat sushi. It's pretty interesting to eat there when there's no menu, which I'm fine with that because I got to sample sushi I never had. They also asked me if I had any food exceptions and I said no octopus and squid. Chef Rui understood my preferences but still served braised octopus, which I ended up liking. And the chefs are all good people to converse with. Parking is tricky as it's hard to find street meter parking for free, but I found a $3 parking lot on Hill St, between 7th and 8th. Even though it's on the pricy side, I would come back again in near future.
(5)Billy B.
I've eaten at some of the best sushi restaurants in the world. Q is decent, but outrageously over-priced. My wife and I just got back from our honeymoon in Tokyo where we enjoyed a 2 Michelin star sushi dinner, in which we ordered 3 items beyond the Omakase and were only set back about $280 USD. We then went to Q with my parents and were set back over $1,000 with no additional Omakase items. Just alcohol and the set menu. The food was decent but i've had much better, even here in LA, for a fraction of the cost. Definitely wont be back and thats a shame since I live around the corner. Sushi Gen and Hama in Little Tokyo are better and waaaaaaaaaaaaaaaay cheaper.
(3)Steven K.
I honestly don't know where the negativity is coming from. Before anyone comes in here, that person already knows its going to be expensive as heck but you're going for the experience and the special fish. Perhaps if you are looking for huge slabs of poorly cut fish on top of too much rice, you could go to many of the other places anywhere else. If you want fish of top quality, presented in an artful, luxurious way, then you come to Q. The chef and his staff were of the utmost professional people. Quiet and very attentive without intruding upon your experience. They are most definitely not your usual loud sushi joint but rather, a refined, peaceful experience where the fish is king and you are the emperor.
(5)Roland R.
DISAPPOINTING....my wife and I got FOOD POISONING! Not a full on "barf and shart on yourself at the same time" kind of food poisoning but a mild case where we felt we had to stay home.....close to the toilet (sidenote: this was New Years Eve). Lets just say I never appreciated having two bathrooms more than I did that night. Maybe we just got unlucky with a bad piece of fish but It's definitely one of the pieces of fish that was served there that did it. We had a light lunch at home because we were saving our calories for what we were hoping for was a nice dinner! Oh well! Don't get me wrong, out of the 15-20 items that were served, about 4-5 were phenomenal (ie. fatty toro) and they were all nicely presented. However I feel the rest was just average. No big deal if I was eating at Wokcano or Octopus down the street but this was $165 per person. I expected my palate to have multiple mouthgasms not a sore anus from explosive diarrhea! Service was very friendly and attentive though. They really do try to give you a nice dining experience. Just too bad the quality is lacking, at least that night. Will I go back? Ehhh, I'd rather pay my mortgage on time and eat at an underfunded, high school cafeteria!
(2)Gary I.
If you're into rainbow, caterpillar, Philadelphia cheese rolls, or rolls dipped in Tempura batter, fried with mayonnaise & thick, cloyingly sweet "eel sauce", and you want huge pig out portions, stop reading right here, and do NOT go to Q Sushi. Q Sushi is not a tricked out fake Sushi joint that tries to redeem & justify itself by saying it's "Fusion" when all it serves is a crappy verisimilitude of more genuine Sushi. The main thrust at Q Sushi is to emphasize the natural SUBTLE flavours of the Neta (neh tah) or the sea food that is placed on top of the Shari (shah ree)/Sushi rice. The multicourse Omakase (oh mah kah seh) of around 18 little bites is an exercise in discerning delicate flavours of the fish & nuances in the sauces that may be used depending on the fish that is served. In general, the more haute the Japanese cuisine is, the more complexly understated it will be. That is the way of traditional Japanese high end cuisine. Sashimi: 1) Japanese Madai/red sea bream: smooth, creamy, velvety texture dressed with an unusual dried Sakura Ebi/spotted shrimp inflected sauce that gave this Sashimi a toasted, slightly smoky shrimp flavour. 2) Hon Maguro/Bluefin tuna: dark dusty rose colored, aged so that an iron rich blood taste & bouquet attack the nose & palate w/ a long metallic Umami. Dressed w/ a Dashi/broth infused Sho-yu/soy sauce. 3) Hirame/halibut: w/ a salty, sweet Nori/seaweed Tsukudani/stewed in Sho-yu. Texture is similar to Madai, but w/ more Hagotae/al dente. As one chews, the Sansho no Mi Japaonese pepper kicks in for a smoky, peppery, slightly tongue numbing effect. 4) Maguro Steak: fatty belly roasted in lightly sweetened Sho-yu that has a chewy meat texture initially, but melts in the mouth due to the high fat content. 1-4a) Hakuro- Daiginjo Sake (sah keh): Scent is overwhelming overly ripe strawberry. Tastes of strawberry & kiwi. Finish is refreshingly bitter & dry. 5) Japanese KanBuri/winter cold water Yellowtail: covered in a snow drift of pureed green onion bulb & Shiso/Japanese basil. Aged to bring out mature meatiness. Nigiri (nee ghee ree) Sushi: 6) Suzuki/Seabass: smooth meaty texture dressed w/ Sho-yu & freshly grated Wasabi root for a slight aromatic sting. 7) N.Z. Madai: Similar to the Japanese w/ sweet Sho-yu, but addition of the Shari infused w/ Japanese rice vinegar & Konbu Dashi/kelp broth adds an agrodolce sea mineral Umami. 8) Shima Aji/yellow jack: another soft, smooth oilier fish texture w/ fresh Wasabi. 9) Maguro: same as the Sashimi in flavour profile. But the Shari adds an al dente texture that changes the mouth feel experience. 5-9a) Shimehari Tsuru Sake: Bouquet is of astringent banana, ginger, cumin, Japanese pear. Taste & finish is milky lactose, refreshing, light, bitter clean. 10) Chu- Toro/medium fatty tuna belly: more meat than fat so it has more fibrous texture at the same time releasing body temperature melting fat. 11) O- Toro/ Fatty tuna: melt in your mouth w/ a meaty flavour. 12) Kohada/shad: shiny silver & black markings lightly pickled in Japanese rice vinegar to mellow out the natural fishiness. 13) Shime Saba/pickled mackerel: pillowy melt-in-your-mouth meaty texture. 14) Scottish Salmon: Konbu Shime/pickled in Kelp for a seaweed Umami. 15) Ni Dako/braised octopus: usually octopus is chewy, but this was soft, cushy & flavoured with Sho-yu. 16) Ikura/salmon roe: fatty, oily pellets of satisfying Umami filled saltiness. 17) Uni/sea urchin was a pleasant suave, rich sea mineral mousse. 10-17a) Kubota Manju Sake: Neutral bouquet w/ slight earthiness. Mellow acidity w/ touch of smooth sweetness. Light palate cleansing bitter finish. 18) Tamago Yaki: Cooked sweet omelette w/ dried shrimp added in for an old school touch. For me, Japanese Green tea w/ herbal green astringency paired well. Interior of Q is tastefully well appointed in the concept of Wabi/Sabi. It is not flashy, but understated & Zen-like, a sanctuary away from the hustle & bustle & noise that is LA. This meal is more meditative. No Hype. It is the antithesis of places such as Bestia, Animal, Bottega Louis w/ its screeching high decibels. However, put on your seat belt when the sticker shock sinks in. 4+ Yelp stars for serenity, haute cuisine Japonaise. PS Valet parking starts from 7pm.
(4)Sowmya M.
One of the most exquisite dining experiences for me. The diversity in fish, each resulting in a mouthgasm, and overall service was excellent. What's more important is that I walked away fulfilled and content. I'm bringing my mother back here. Amber fish, blue fin, fatty toro, braised eel, live octopus, red snapper and more!
(5)Tae S.
One of the worst sushi experience so far... Period!!!! We were there only 30 minutes... After 6 dishes, we asked the chef to stop and bill us. It's not worth the price at all. Price is ridiculous and not worth at any cost. AVOID THIS PLACE AT ANY COST!!!
(1)Whitney W.
Went here for the first time last night and sat at the sushi bar. Excellent sushi. Everything is omakase. There is no menu (except beverages), no soy sauce, no wasabi, so don't go expecting any of those things. That being said, it was maybe the best sushi experience I've had in LA.. and I love me some sushi. The space is also really beautiful & elegant and the service was excellent as well. Five stars!
(5)Chillin E.
blah me and my boy came here because our other friends told us it was really good. it was just average at best and not even close to worth the money. sushi zo is 5x better and both are about the same price. dont waste your money or time here
(3)Kabir S.
Just had the best lunch EVER!!!! I know LA has pretty much the best sushi in the country and I love the usual "Hot spots" Katsuya, Kiwami, Sugarfish, Nobu, etc... but today I had a lunch meeting in downtown and was introduced to this brand new insanely AMAZING sushi restaurant "Q" if you are a foodie or appreciate the skill it takes to combine sushi with gastronomy to make something truly unique that is guaranteed to rock your body, blow your mind and melt your soul... YOU NEED TO TRY THIS PLACE!!!!! (Get the uni... it will curl your toes and have you screaming to God)
(5)Nikki S.
I have always loved to go out and find new restaurants, and few of my favorites Japanese restaurants are: Urasawa,Yamakase,Sushi Zo,n/naka, Mori Sushi... Was very excited to have learned of this new place from Thrillist, so we Omakase lovers wanted to give it a try. The place was new, very nicely decorated, the waiter and chef were all very polite, and we were all looking forward to the food that's about to be served Omakase style for $165/person. You can find what we ate through this link: thrillist.com/eat/los-an… I am really sorry to have to give an honest opinion; everything was great, except the food. With this price range, food served was a disappointment. It did not taste fresh, and there was no surprise at all, very plain. Lesson learned, really should find restaurants that had some review before trying.
(2)Mike C.
Came here this week after looking through Thrillst. The place was located in the fashion district of LA and next to 7 grand which is a cool bar last time I went. We came promptly at our reservation time and was seated immediately being the first ones there. The meal started off great but lost momentum as the meal went to the nigri. My favorite was the toro with the chili pepper sauce however in the beginning. Service was excellent, but the last few courses needs more with it being $165 a person.
(2)Mrl L.
My boyfriend brought me on a whim and the food was delicious. Our waiter, fabrizio, was so informative. SUSHI was extremly fresh. The meal was comprised of 20 dishes flown in from around the world. One of our favorite things to do is try new restaurants. You could say we are foodies. We have eaten all over the world and this place is a top pick. Highly recommend.
(5)Soo M.
Quality of sushi and their price are not matching. Over priced! I think people who works in here, they should visit "Sushi Zo or Sushi Gang" and learn what is the Omakase. I shall never go back to this place.
(1)Estela L.
If you want traditional Japanese sushi, come here. This is a good palce to try premium service
(5)Robert L.
Simply beautiful and well worth the price . 20 course chef selection and not one repeated . I love the fact that you have no choice it's like food bondage and your at the mercy of your master . Well done .
(5)Gabriel S.
This was about two or three months ago. Went there with friends. That was good, because our friends' company was the only beautiful, enjoyable and remarkable thing of the night. We were greeted (not really) by an obnoxious hostess that had trouble finding the reservation and with such an attitude and bitter face and talk that two of us wanted to leave right then and there. We paid the very, very, very high omakase price gladly, expecting something sublime. We kept waiting for it to happen. Our server was fantastic, the chef came to say hello and was very nice. We were also nice to everybody. But nothing else happened. We ordered the pairing sake flights, that was very good. Nothing was special about this dinner, nor the fish, nor the taste, not the textures, not the flavors, not even the presentation or variety or creativity. We had, consistently, a far more rewarding omakase experience at Sushi Chitose on PCH, a far humbler small place with a superb chef. For a small fraction of the price. We do not mind paying the price of fine dining, we just want the "fine" part of it included. A not bad sushi at all, superb decor, excellent attention (not considering the hostess we got) but far, far, far from being the level their price aims to. We have heard the story of how this came to be and were hoping to really like it and support it. Not so.
(3)Hun B.
If you like authentic food come to Q. New authentic Japanese sushi place. Small place, simple yet food is so fresh. I suggest them to have dim light but more light fixture around sushi bar and maybe dress girls in short red kimono. Other than that 5 start. Sushi man just arrived from Japan and he makes pretty Damn good stuff
(5)Tc C.
You won't find more authentic sushi in LA than Q. The chef is a top notch, highly trained Japanese sushi chef that closed his exclusive Tokyo restaurant to come to LA and open Q. If you have ever eaten at high end sushi restaurants in Japan, this is what it is like. It is well worth the price for the omakase meal and service. I recommend the Dassai sake number 23.
(5)Naomi D.
High end sushi is a special pleasure - it costs a lot, but it is like eating art. Within the parameters of traditional, exceptional quality sushi, Hiro's sushi is surprisingly original... in a very subtle, delicate, finely balanced way. My meal there was unlike any other sushi meal I have had and was hands down one of the best. He is a master.
(5)Pierre B.
This is as great as sushi gets. Chef Hiro is an artist and a genius. The best fish I have had in California.
(5)Marie L.
Very authentic high end sushi joint with fish sourced from all over the world. The focus is on simple but quality ingredients. Some reviewers have complained that the food is boring but that is sort of the point -- elegance in simplicity. As others have also noted, the first few dishes were a bit over salted -- in particular the dish with the fermented soy topping. The only dish that I didn't like was the mackerel which was too fishy for my taste. The price point is also slightly higher than I would have liked. The positives? Service was great. The chefs prepare everything in front of you which is fun to watch. There was a jellyfish dish that I really enjoyed and you can't go wrong with a trio of tuna ranging from lean to extra fatty. My favorite dish of the night was a sweet shrimp from Japan. Overall, a very good place and a great addition to the downtown food scene.
(4)Claudia M.
Great sushi chef from Tokyo, and the other two are wonderful. One of the three chefs is recruited from Sushi Gen. I loved the attention to details in each bite of flavors developed, using ingredients sourced in the U.S.. We had to rush through the omakase in my last visit there due to my own schedule, but next time I will definitely savor each bite more slowly. Loved the clean and fresh décor. Each staff is exceptionally attentive and knowledgeable. Will definitely try again. Hopefully they'll be open for lunch soon.
(4)kim l.
Wonderful!!! We came as a group of 4 sushi lovers-always anticipating the next great, new experience. We were not disappointed-it was quite an experience. The mood, decor, and personality of the restaurant is wonderful and the sushi sublime-fresh, unique, and "don't disturb me my mouth is exploding" incredible. And, no arrogant chef to ruin the experience(sushi zo). And, not to be missed, they have a sake tasting "sommelier"-wonderful.
(5)Hideo E.
How do you make good sushi when you don't care really about people? I don't think hiro and the lady are good people. Im full japanese that can read write speak it. In japanese theirs a word called "magokoro" which means making sushi with genuine heart for people to enjoy. These things are hard to tell so here I am. I was training there to work and never told me why I wasn't a fit (even if i asked them sincerely) but was just lied until the end. Sushi might be decent because they learned in japan but I'll put my $ where it counts.
(1)Shirley K.
My boyfriend took me here on valentine's day for dinner and we sat at the sushi bar, in front of the sushi chef - best seats in the house! The chef was great with his knife skills and keeping track of which table gets what. The overall service was excellent (5 stars) but unfortunately I can't say the same about the overall food experience, hence the 3 stars. According to the sushi chef, we were served about 20 courses. There were some really good dishes such as the amuse-bouche (see pic), anago (sea eel), shiraebi (white baby shrimp), shima aji (striped jack fish), hamachi (yellowtail), bluefin tuna, jelly fish with mushrooms (see pic), and tamago. Their house made ginger was tender and very good and they use freshly grated wasabi. Overall, I'd say we enjoyed about 70% of the dishes. The dishes that I did not enjoy were the ones that either tasted too fishy or were overly salty. A bit disappointed that they didn't have fresh raw uni. I guess the other restaurants bid higher for it at the market. Anyways, we were served steamed uni marinated with miso instead. The texture was good but personally, I prefer the umami taste of fresh uni. My bf, on the other hand, who's not a big fan of uni, liked it because he couldn't taste the uni flavor. For dessert, I would have also preferred a refreshing or citrus dessert after having consumed so much rice and salty food. Instead we were served a thick and creamy strawberry mousse, which had good flavors but felt to heavy. For $165/pp, I would say go to sushi tsujita, shunji, or sasabune for a better value. My bf said he would rather pay more and go back to Yamakase for special occasions. Hard to find street parking around that area. We found a $4 self parking lot on Hill st, a block away from the restaurant.
(3)Noah H.
I find it shocking that this place is not booked to the gills. Topnotch edomae sushi in downtown LA, and we were the only customers at 9PM during one of the busiest times of the year in downtown with a major game convention going on. Meanwhile, people are waiting an hour in line to get into mediocre sushi joints in Japan town. Strange, really. As a result of people's lack of taste when it comes to real sushi, my companions and I were able to get a private dining experience at Q. You can tell his years of training in the quality of the rice. Just the right firmness in each grain, and the seasoning is just right to bring out the flavors of the fish. The kohada (gizzard shad) also showed off his technique with the finesse in the seasoning, striking a nice balance of salt and vinegar. If you're a fan of real edomae sushi, go to this place. Support this place. And if you happen to be a Bay Area billionaire, please snatch him up and have him open up shop in SF, where I know people are dying for more high-caliber sushi. I will forever be in your debt if you do.
(5)Andy B.
Came for a birthday dinner the Friday before Mother's Day. We were the only ones in the restaurant and still were dished off to the understudy or sous chef for our omakase. We made reservations for the bar to be served by Chef Hiro. Meanwhile we have some guy who's probably been preparing sushi for maybe a few months or more and Chef Hiro whispering in his ear what to do. We are still paying full price yet we are pawned off on some noticeable rookie. If I'm going to pay over a hundred a per person I want the executive chef to prepare the sushi seeing he's sitting right there doing nothing. The food was fine but I felt ripped off. I will not be returning here again.
(2)David D.
I hate to say it, but I had uneven bordering on bad experience at Q! Sushi for lunch today. If the sushi experience were only about the fish and rice, I could see this place garnering maybe 4 stars, maybe, but all told, I had a barely 3-star experience. I've outlined a few of the missteps so that the sadistic types can revel in my experience. I had a reservation for 1 at the 12 pm. There was confusion, I was seated next to the only other customer at the sushi bar (awkward), and she was waiting for someone else. More people filed in later, and the itamae started asking for dislikes and number of course options for all the guests, but me....It turns out he thought I had others joining me, his staff did not inform him, and I waited patiently and then annoyed at the sushi bar while everyone else had a couple courses and I hadn't even water! Eventually, things got started. I had a sparkling water too, which was filled later with still water. Ugh. Later some other guests were seated next to me, the itamae looked worried, conversed with his server, and the itamae asked loudly if I were alone. I mumbled yes in an embarrassed fashion and he apologized. I think that exemplifies the awkwardness here, although I could harp on it more such as when I went to use the restroom and my napkin was not returned or folded properly but left in a crumpled mess on my seat. But let's get to the food! I opted for the 15-course omakase. There were two additional apps and two additional pieces of nigiri compared to the 11-course option. * Hirame sashimi with plum paste - light fish, tart sauce, woke up the palette * Swordfish sashimi - from California, ice cold temperature, which was off putting * Ramen with black sesame seeds - I'm far from a noodle guy, so this was barely eaten * Seared toro with homemade pepper paste - this I loved, as the toro was fresh and the searing brought out the flavorful juiciness of the fat As an aside, the Mori itamaes told me that using a blowtorch is bad form! Nigiri courses started at this point. They use fresh wasabi and ginger. Rice was good, not necessarily great. A little lighter on the sweetness, still room temperature, had almost an earthy taste to it. Tightly packed * Kink fish (local red snapper) - seared, strong way to begin in a good fashion * Maguro - not much to say here! * Chu-toro - forgot to snap a pic of this, there were some decorative cuts in the tuna * Kohada - as good as Mori, very surprised. In fact, the fish at the sushi bar looked exactly the same * Hirame - marinated in seaweed, nice piece of fish but boring since it was already served in the sashimi course * Scottish salmon - pedestrian, but tasty! * Sima Aji - very good, fresh and flavorful * Anago - loved this, may have been the highlight. I'm not too used to eel sauce being used on sea eel (associate it more with the fresh water variety), but the special Japanese pepper on top is what set it off to another level of deliciousness * Santa Barbara Uni - sweet, delicious as always. Nori wrapper was very fresh, but almost could have gone with a touch of toasting * Tamago - 60% shrimp! Very good, freshly made tamago I have to admit that the ambiance probably colored my impressions. The downtown scene was bad, and I feel bad for the itamae here, as he seems a really pleasant and even affable guy. He cracked a few jokes, but the people next to me were asking if Uni was tuna (how is that even possible?), took half bites of their sushi and then left it sitting, asked if they could have things to go (the itamae rightly refused), etc. I can't even recall all the banal comments, as my brain was left softened. On a positive note, they use high-end chopsticks and I liked most of the zen decor
(3)Amy G.
This place was by far the worst sushi i ever had!!! I cant believe I'm saying this but Kabuki is better! In fact it was so bad i put a stop to their overrated omakase just to not sit through another dish i was going to swallow out of shame in that depressing ambiance they created that looked more like a spa rather than a sushi restaurant!! The sashimi's they gave were nasty! The fish was chewy- which i know if it were fresh fish - it shouldn't be that way! In fact, i felt so sick- i ran to the bathroom and when i came out i kindly asked to pay for whatever i ate just so i can leave. I think what also contributed to the bad quality of fish was the environment. The place was dead- barely 10 customers on a Saturday night! What was even more annoying was the lady ( maybe owner) who stood above the sushi chefs the entire time, like a guard dog looking all serious to make sure an extra inch of fish wasn't served. It just made the dining experience so uncomfortable and natzi- like!! Who does that?? My boyfriend and i are big time foodies- and our preference is always Japanese food. One thing we don't mind doing is paying a lot for amazing food! This place was not only expensive but it was terrible! Honestly- if you want amazing sushi- to go matsuhisa!! We eat like kings and queens there and spend $700-800 ( for 2) but we don't get sick or get bad quality of fish- ever!!! So my low rating for Q sushi isn't for their price being high- it's for their lack of quality, lack of comfortable dining experience, and the lack of knowledge for the right price point for low-grade sushi!! I don't think this place will be in business very long!! And for those people who think this place is soooo good- i have one question for you: where are you comparing this place to?
(1)Helena H.
Omakase style dining. Thanks to the owner for reaching out to me and allowing me to experience this amazing style of dining. It was exponential! Can be easily missed if you're driving by it. Right across Bottega Louie. A sign with the letter Q dimly lit with blue neon lights and a black door. It's a very narrow restaurant with a few tables in the front and then a sushi bar towards the back of the room with about 7-10 seating. Simple plain decor. It's a quiet restaurant, some music in the background, but quiet. The service was great. Servers are very knowledgeable with each item. After setting the dishes on the table, they gave a description of the item. They even give you strict directions on how to eat the dishes. My friend and I started writing everything down and taking pictures, so we can go back and discuss them. We rated each dish and sashimi. Price is set at $165 per person, set menu. 20 courses. Each item is a course. I thought I'd still be hungry after since they were all small bites, but we were stuffed before the last dishes came to our table. Make sure when you bring a date, they are very open-minded to eating raw fish, just in case. Some people think sushi are those special rolls. Overall, it was a great experience. I'm definitely recommending this place to people. Enjoy.
(5)Maggie C.
I wanted to try Q when it first opened, but I saw so many mixed reviews. I decided to wait for a (long) while and finally made my way here. The plan was to spend only $75 (10 pcs) for lunch but I was tempted to get its $125 lunch (15 pcs) because I had a bad day. Sushi and chocolate make me happy ;) There were only 2 other customers at the restaurant when I got there. Appetizers: 1. Hirame(?) I thought I heard salsa sauce but It tasted like ponzu sauce. The firm fish was so fresh and it was served with orange radish, green onion and ponzu. 2. Wild yellowtail from San Diego with soy sauce 3. Seared fatty tuna from boston with sishito pepper paste. I was a little disappointed when I saw my cooked fish but it was surprisingly good. It was a tad salty but so yummy. 4. Braised octopus. I told the chef not to serve me squid..well next time I'll say no octopus and no squid. It was so slimy..not a fan :( The waiter brought wet towel to the table. The towel is to wipe my hands after each sushi course since using your hand is recommended. Sushi courses: 1. Red snapper from New Zealand 2. Shimaji Japanese premium mackerel-not fishy like typical mackerel 3. Scottish salmon 4. Abalone-very crunchy and a little too fishy 5. Marinated blue fin 6. Fatty Tuna-melts in my mouth and it has delicious aftertaste Red miso soup is served next. Be careful because it's hot and spicy!!! 7. Kohada soaked in salt and vinegar 8. Anago sea eel yum-it was torched to create smoky flavor 9. Uni from Santa Barbara-not as good as Maruhide uni 10. Tamago-egg with 65 percent shrimp. It was too sweet but spongy and shrimpy ;) I counted 4 appetizers + 10 pcs of sushi = 14 courses I guess miso soup is counted as a course? This is just my opinion and I am very picky with my sushi. Q Sushi is a nice addition to the sushi market, especially in downtown LA. It is fresh and kinda good but not as good as some famous sushi restaurants in LA. I spent less $ on Sushi Zo, Asanebo and Sushi Nishi-ya and walked away satisfied from those 3 places. I knew I would spend $150 for lunch at Sushi Q and I expected the same level of satisfaction or even more from Q. I walked away disappointed and hungry. 3 stars!! I am not giving this place 2 stars because the fish is fresh and some pieces are good. Q Sushi is almost yummylicious!!
(3)Steven G.
Omakase means, among other things, no ordering and no menu. That is what Q does and the only thing that Q does. Each course of sashimi and sushi was amazing and elegant. They steep or marinate the fish in different ways that changes the texture and flavor. They add subtle sauces and glazes that accentuate the fish. It was lovely. The American guys (like me, but not) to my right at the sushi bar embarrassed me by reordering their favorite items, which the chef served to them (even though the request was gauche). Ironically, by behaving properly, my Japanese companion and I received several extra courses that my obnoxious fellow statesmen did not enjoy. My Japanese friend said it was the best meal he had ever had in the United States. I will not go that far. But it was among the best sushi experiences I have enjoyed. It is very Japanese and quite perfect at that. Don't come here if you love AYCE sushi: you will be angry. This is expensive but great. 165 for dinner; 75 for lunch. I have friends who I adore who I would not bring here (including my beloved wife). This is not for everyone. But those who this is for will dig it. I will come here again because it is so excellent.
(5)Heejin L.
Bit of a disappointment. I am a HUGE Sushi Zo fan and this place did not live up to the hype that it's better than Sushi Zo. The first few sashimi dishes were way too salty. There was a seared toro sashimi with fermented soy which had way to much of the fermented soy topping. The ankimo was really hard and cold.. I prefer a much softer, and warmer version. I am also not a fan of marinated raw fish. Some were marinated in miso, soy, kelp, etc etc. The fish cuts were definitely very fishy. Usually if really fishy fish (such as mackerel) are done right, they do not taste fishy at all. (if that makes any sense). Nothing was outstanding to me food-wise. But the service is excellent. The service is on par with a fine dining establishment. They walk you to the door when you leave. They even help you put your coat on. They rush to the door so and stop it from slamming. etc. etc.
(3)Patrick M.
I heard many good things about Q Sushi, so my girlfriend and I made reservations on a Saturday night for Omakase. I really wanted to like this place as it had many things going for it. Unfortunately, the omakase here was a let down. We supposedly ate 20+ servings each (and added a couple orders of sushi after the omakase was finished), but for some reason we left hungry. Maybe it was less than 20? I don't know as I didn't count. Don't get me wrong, the food is good. The atmosphere is really nice and quiet (with nice music playing in the background). The sad part is that the restaurant was less that 1/2 full on a Saturday night. We got there at 8pm and left around 9:30. We were the last ones there and they locked the doors on our way out. I really hope they make it in the high end LA sushi scene, but I'm not sure.
(3)Fernanda A.
A friend of mine suggested I try Q and WOW! I'm impressed. Great food, service and decor is stunning. It's definitely pricy, but it's worth it. It's a traditional sushi restaurant, so be ready. If you love really authentic sushi I recommend you go to Q!
(5)T J.
What. The. Hell?! Where are all these five star reviews coming from?? This is how bad this place was: Paid full price and left halfway simply due to how bad the sushi was. Granted, we did not finish our course so MAYBE they had better items towards the end? But I can't imagine how much better it would have been if the first dozen sucked that bad. So why was it so bad? The sushi tasted BLAND. Each piece tasted like the previous one, and no it was not just me sitting there wide eyed and appalled! My date at the time thought the same thing. Maybe they were having a bad day? But it was so bad we quickly Ubered our asses out of there. Cute decor though.
(1)David M.
Definitely Not Five Stars. Definitely Better Than One Star. Actually was not too hungry but they provide so little food in the $165 omakase that I left hungry. Most of the fish was fresh, but I cannot say it is any better than any other joint. Service is good. Will NOT be returning anytime soon.
(3)Vickie C.
Q sushi is a no-frills omakase traditional edomae sushi joint. Omakase starts at $165. Don't expect mayo-filled rolls, or any meat. They only have traditional sushi. The fish is fresh and high-quality. The way the sushi is prepared and presented is different and unique from the other omakase only places out there, like Sushi Zo or Yamakase. The wasabi, soy sauce, and ginger are all made in-house. There is no soy sauce plate, everything you need is provided by the chef in the food he sends out. Sometimes the sushi is served with just a brush of soy sauce with the wasabi between the rice and fish, other times, the fish was marinated in a sake mixture or fermented with sake leaves. It was definitely a new experience in terms of high-end sushi. Though my only complaint is that at $165, I was still a bit hungry. Ended up had to order about 5 more items in order to leave somewhat not hungry, but not completely full. Overall, I think its a great place to try for the experience and the quality of the sushi. Parking: Valet out front.
(4)Joaquin M.
What a lovely meal my wife and I had here. We thoroughly enjoyed all the flavors, variety, and ambiance that Q provided. The servers were wonderful, and the sushi chef was very nice. He even humored our bad jokes, of which there are many. If restaurants could write reviews on customers, then we would have a million reviews that say 'they think they are funny, just humor them, they will eventually leave'. The Omakase was quite tasty, and included some things I've never had before. But I think it was the whole experience that I enjoyed...the quality of fish was spectacular. The interesting use of wasabi and acids in dishes. The dish that he blow torched was wonderful. I think it was some sort of tuna with a pickled shishito pepper concoction which was delightful, and we ordered a second at the end of the meal. I'll be heading back to this one. So much good fish to eat in this world...and I'm swimming with sharks.
(5)Hiroko B.
If you want authentic Japanese experience, this is pretty close. The chef is from Tokyo and the decor reminds me of restaurants in Japan. It was an oasis amidst Pseudo sushi restaurants! But if you are quantity eater, definitely this is not for you... Prices are Tokyo-like and if I were a man I'd take a girl bordering annorexia.
(4)Eric R.
Went to the restaurant on a work related event and all I can say is wow! We didn't order anything - they just asked us if we had any allergies. We all said no and then the dishes started to come out. One after another, delectable bites of amazing fish with unique pairings and treatments. Our amazing server kept bringing small plate after small plate and we kept eating and making "oh my God!" faces after each bite This is the best sushi I've ever had and probably ever will have.
(5)Ellen C.
Compared to other omakases, I'd say 3 1/2 stars, but with the service and presentation, it's hard to give it less than 4. Omakase - $165/pp. It was good, but it didn't blow my mind. The service was seamless and the experience was wonderful. The ginger was made in house and the wasabi was grated in front of you. The fish was fresh and the presentation was beautiful. It was 20 courses, and you can add courses at the end if you so desire. The only downside to the meal was that it was very tuna [toro, otoro, tuna, etc] and aji [various] centric. I would have enjoyed a little more diversity. We ordered the dassai junmai daijingo sake, which was amazing. Remember that this is very traditional, so don't expect frills, sauces, and rolls. Come here for fresh fish prepared expertly.
(3)Arthur K.
Best sushi I ever had, but very expensive. $600 dinner for my wife and I. Recommend lunch fixed menu and don't drink anything so you can taste the best sushi without crying (so much) on the way out. The marinated uni is one addition I would suggest you try outside the fixed menu.
(5)A B.
THE SERVICE SUCKS. That's the big message from. To be honest, the sushi is great. Really, this is as good as old school Japanese sushi gets. They are masters. BUT, as good as it is, the experience is spoiled by the fast, indifferent service. I was rushed through in 35 minutes, and it seemed like nigiri almost thrown at me. The weirdest part is, I was the only person there most of the time. Why not give your only customer a chance to enjoy and savor the experience? On top of that, I was asked to change seats mid-meal. For who? The sushi is great, but there are plenty of place that serve fantastic omakase and still manage to treat you with kindness and respect. I don't know if the problem at Q is the owner or the chef or management, but I felt totally unwelcome. Try Mori or Sushi Zo or Shunji instead.
(3)Carrie U.
My husband and I just finished a fantastic dinner here, and we are still gloating about what a great experience we had. Everything was perfect, the atmosphere, service, drinks, food and overall experience. Chef Hiro has orchestrated a beautiful array of fish that awakens the taste buds and made us love every dish that came our way. The sushi chefs are incredible, it's like having dinner AND a show! Watching them prepare everything is an art and we very much enjoyed being a part of this amazing performance. This is a truly exceptional experience, and a MUST for anyone who truly enjoys sushi. Worth every cent to come and have such an unforgettable meal. Thank you Hiro for such a flawless experience.
(5)Brandon W.
This place is ridiculous. The fish is amazingly fresh and the sauces are innovative and delicious. Be wary however if you have digestive issues, as many of the sauces are fermented or otherwise "cured". Everything about the meal was fantastic and I would go back every week...if it weren't for the steeeeep price. It was just over $500 for my girlfriend and I do have dinner and two beers. We chase sushi all over LA and were keen to try this place, which we did for my b day, but we were expecting somewhere around $370 because omakase is $150 per person. It makes sense when you add extras, but there was a bit of sticker shock. Overall, the food was amazing and I would recommend it to anyone with a large sushi budget; but you can also curb those cravings at somewhere like sasabune, which also has really good fish but is not as involved, for about $150 total for two people.
(5)Cynthia Y.
Disclaimer: My ratings are based on value compared to other restaurants of the same cuisine and of a similar price point. A $10 meal could very well score 5 stars if the restaurant delivered excellent value. Similarly, a $100 meal could score 1 star if the food was dismal compared to its similarly-priced brethren. For the most part, my ratings will be based on the quality of the food, unless I explicitly comment on the service or the decor. This review is for dinner for eight on November 11, 2014. In this case, my reference points will be the following: - my numerous visits to Japan eating at various Michelin-starred restaurants - Sushi Yasuda, Sasabune, etc. in New York - Maruya and Kusakabe in San Francisco Normally, I would insist on sitting at the bar but our party size made that a sub-optimal option. Rather than rave about every single course, I'm going to call out a couple of things that I thought made Q truly outstanding compared to other restaurants of its calibre: - true omakase: progression was thoughtful and allowed for comparison of different cuts of the same fish and/or similar species; portions were perfectly-sized; every dish was seasoned with a clear point of view (lightly, letting the fish take center stage) - kelp-marinated salmon: very subtle balance, just enough to taste but not so much that it would overwhelm the fish; salmon is usually a "beginner" fish... Chef Hiro presented a more sophisticated version to challenge the palate - octopus: often a humble course that's treated as an afterthought at many sushi bars, Chef Hiro elevated this to one that could hold its own against the typical crowd-pleasers - tamago: everyone knows this is easy to make, difficult to master; at Q, you'll experience the results of the latter - uni marinated for more than a month: I have never had this anywhere else in the US (and I eat a LOT of sushi); I loved the texture and flavors... still baffled as to how it managed to taste so fresh after that period of time For those who are interested in such things, the meal progressed as follows (and I'm mostly going by the Americanized names for easy comprehension): 1) fluke with plum sauce 2) lchiban oyster with yuzu sauce 3) tai snapper with sesame sauce 4) grouper with ponzu sauce 5) seared fatty tuna 6) black snapper 7) shima-aji mackerel 8) kinki/local snapper 9) golden eye snapper 10) tuna 11) medium fatty tuna 12) tuna belly 13) gizzard shad 14) marinated mackerel 15) salmon 16) tiger prawn 17) octopus 18) sea eel 19) sea urchin 20) egg 21) sea urchin marinated in Kyoto-style miso for more for than a month
(5)Byron S.
Adequate Omakaze but at no point did the sushi taste particularly distinctive. For the price there are many many choices of excellent sushi throughout LA. Even if money is no object, you're still better off to feast elsewhere. The place is indeed minimalist and serene but then again my wife and I went to enjoy a dining experience. On that score, Q failed.
(2)Henan J.
Let me start off my saying it's $165 per person And I still gave it 5 stars The 20 course meal features seafood flown in from exotic destinations! I mean, my mouth was watering waiting for the next bite & this Omasa style dinning delivered right to the very last bite. Here's what we ate-Halibut - Giant Clam Flounder - Spicy Mahi Belly-Monk fish liver -Japanese miso with grated bamboo-Snapper-Scallop-Halibut-Salmon & Toro - 3 types of Toro cuts (and marinated)-Uni-Silver Shrimp-Yummy Again, it's isn't light on your pocket but definitely an experience you won't regret!
(5)Mike H.
It was about eight years ago when I tried sushi for the first time and I was not such a big fan of it. As time passed my appropriation for quality sushi grew more and more. So did my eager for having higher quality sushi not quantity! Last week I found this place called Q Sushi in downtown Los Angeles. Let me start of by saying how authentic inside was. They had a sakee holder from Japan from 1400s. Ambience was amazing!! Quality something I've never had before. And service 5 star. It's a fixed course and the chef surprises you as every dish is presented. If you are in LA and looking for the best sushi and best quality I highly recommend this place. Just sit and let the chef surprise you and let him educate you about each dish.
(5)Bonnie L.
I really enjoyed my dining experience there. It is omakase only so the chef will arrange and prepare your sushi for you. No soy sauce, no wasabi, just wonderful flavor of good quality fish. The chefs are friendly but not too chatty because they are so concentrated in preparing our meal! It is expensive but it is an experiance that everyone should try at least once in their lifetime. Highly recommended!
(5)Janet T.
This omakase only traditional sushi bar in downtown LA makes me wish I was a trust fund baby. You can read other reviews for the breakdown but here are a few standout things of note. 1. No soy sauce on the table - This means the chef will decide how to garnish and it means the soy sauce is house made. Drool. The difference between house made soy sauce and kikkoman is the difference between eating a home-made rice krispie treat vs that blue foiled abomination that tastes like cough syrup wrapped pretender of a rice krispie treat. 2. Tuna - I just normally don't enjoy tuna, but the triangle piece of bluefin tuna sashimi was unbelievable. 3. Japanese White Shrimp - this mini delicacy is so rare and incredibly delightful. 4. Mirugai - Giant Clam was thick and not the least bit chewy. 5. Freshly grated wasabi! I mean, i watch as the sous chef grates. it is so ridiculously good. I really hate fake wasabi that is laced with horseradish. My partner J- says he prefers Go-Mart in the valley, but I may lean towards this cleaner Edomae style.
(5)Bradley L.
It's quite unfortunate that people don't understand the beauty of this restaurant, and there are so many misconceptions from reading the reviews here I almost lose faith in humanity. It sickens me when people say the best sushi restaurant in town is Sugarfish. First off, you need to understand that this place serves edo-mae sushi, which is already one of a kind in LA. This is different from all of the other locations in LA who tend to put a creative flair on their food, and tend to use different types of salt or dressing to pair with their sushi. Instead of that, this location uses the more traditional method of marinating fish (many with konbu and some with shoyu) to achieve the same level of flavor. I'm sorry that they don't serve your sushi with spicy mayo or any of that fancy uni sauce that they put on their ika at Kiriko. If you care so much about modern flair please go across the street and enjoy some of that "warm" rice under your sushi. When you step into this small gem on 7th Street, it seems to play a complete juxtaposition to it's neighbor across the street, Bottega Louie. A rather quiet oasis in the heart of downtown, the soothing serenity of the restaurant, with the simple decor, already pays homage to the theme of simplicity as beauty. The sushi that you will be served at this restaurant will not be the most fancy that you've ever had, nor will the species of fish that you are served be the most exotic. Instead, you are served the tried and true, and the very best of it. The wasabi is grated fresh in front of your eyes (and only enough to make your sushi, not a single bit more), the ginger is made in-house, and even the soy sauce is homemade. The Tamago, a true testament to any sushi chef's skills, is "70% shrimp, 20% egg, 10% sugar and flour", Hiro-san proudly proclaims. Hiro-san is a very friendly chef, relative to those you may encounter across town. He may even venture to ask how you are doing, and you may have a very friendly conversation (which is a far cry from Hiko or many other establishments in Sawtelle). As you settle yourself into the seats, the waiter will explain to you that the restaurant only serves omakase, and that you would eat sushi with your hands (a thoughtful wet napkin is provided to clean your fingers). To tell you what I ate would be moot, as Hiro-san is probably likely to change his menu by the time you read this, but after the starter sashimi appetizers, you move onto the nigiri, where you could feel paradise just a bite away. You move through a progression of perfectly prepared fish, many of them marinated with konbu, which accentuates much of the fish flavor. If you close your eyes, you may even imagine yourself on the ocean. As Jonathan Gold humorously jokes of the saba (mackarel), "the lightly vinegared mackerel is to most saba what a four-year NBA all-star is to a skinny second-round draft pick". The octopus, marinated in sake and brown sugar, is the polar opposite of the chewy rubber you are served at most sushi restaurants. My personal highlight of the meal was the anago (sea eel), which Hiro-san warned, "It's very soft". Which was an understatement, as it melts as soon as it enters your mouth, basically perfection in a bite. You might even feel a pang of regret as you are served Bluefin tuna, a species that is fast disappearing, but the tuna melting in your mouth almost justifies it. To be fair, it might not be the absolute best in everything. Sasabune still has the best baby tuna sashimi, Hiko still has the best albacore nigiri, and you might like watching the live ama-ebi squirm before the chef decapitates it at Shunji. You might even enjoy the Scottish salmon at Kiriko more. But for a holistic experience, Q is unsurpassed in the land of sushi nazis. "Is Bon Appetit a big deal?" Hiro-san asks me. "I've never heard of it before," he remarks calmly. Soon you will, my friend. Sushi fanatics can find their asylum here.
(5)Anthony M.
Top notch sushi with pleasant and attentive service. The fish was fresh and the flavors were like no other sushi I've ever tried. Especially enjoyed the aged and marinated uni as well as the eel and fatty tuna. The sauces on the appetizer courses were also very unique and delicious, particularly the plum and sesame sauces. Also loved the modern decor and finishes. Highly recommend for a unique and memorable sushi experience Downtown.
(5)Scott F.
The reviewers claiming the fish is bland are straight out of their mind or maybe we're expecting super Americanized dynamite roll garbage and are more interested in spicy mayo sauce than the actual fish. I just don't understand how anyone could have eaten here and come away with that impression. The food at Q is absolutely excellent. I love octopus, and their braised octopus was the most delicious variation I've ever eaten. The sweet shrimp was also, hands down, the best I've ever eaten. Decor was great. Service was lovely, and we got some excellent recommendations for sake pairing.
(5)david p.
Came here with a few friends. They did an excellent job with the interior and the space itself is beautiful and cozy. It doesn't look like any other sushi place and I'm glad to see high end sushi meet high end interior design. I appreciate the art that is put into this sushi but it's style is very unique. The main difference has do to with the way the rice is made and the cure times of the fish. Yes people sushi is cured for a few days before you it is served to you. It all depends on the type of fish and fat content and such. The cure times of the fish here seem to be a bit longer and certain cuts tended to be a bit more flavorful. I suspect that is why some people wrote reviews that the fish was fishy. I personally enjoyed it but I think its a disservice to the art when people think they are being served bad fish. It's meant to be that way. The rice is made with vinegar and little else I believe. There was no sugar note to it. A sushi chef friend of mine told me that sugar helps to make the rice more fluffy. If that is true then that explains the rice here. The rice is very compact. At times it reminded me of the rice in the convenient store sushi to go packages. The sushi itself isn't my style. I am going out on a limb and saying that most average sushi consumers would agree with me. (I'm no average consumer. I eat so much I'm more full of mercury than a thermometer.) I do believe that the opening and presence of this restaurant is important in the landscape of sushi in LA. It broadens the art and exposes people to something that is truly unique. I don't discourage anyone from trying it but would ask people that they do so understanding the art behind it. I have mixed emotions about the value also. I didn't walk away thinking that it was a 165$ well spent. I believe there needs to be more high end sushi pieces served and the experience needs to be more personal. I didn't sit at the sushi bar but I didn't see much interaction with the chef that made me want to. Overall I would recommend it although I personally have no itch to return and drop another $165 bucks there. Maybe once I make my rounds to all the other places I'll come back to compare.
(4)Andrea H.
Simply extraordinary. I have never had Edomae sushi this authentic and this good before. Chef Hiro-San and his staff are gracious, engaging, and a delight. Each piece of sushi was carefully prepared and presented as a special treasure. Chef Hiro-San welcomed and appreciated our feedback on each piece. Each piece of fish was uniquely prepared to bring out the essence of each. Not only were the sauces and marinades used to accentuate the flavors, they also brought out the best textures. While it is easy to say I loved the Toro, it was the more mundane bonito and tai (snapper) that shocked me with their tastiness. Chef Hiro-san has a gift - and as an added bonus he is very nice to the guests unlike Nozawas/Zo/and Shibucho et al. Omakase was $165 pp ++ and worth every penny. When I read sushi reviews I judge the credibility of the reviewer by what other sushi restaurants they love/hate. I love Shunji for Kaiseki. Nozomi in Torrance is very good for sushi. I even like Kampai in Westchester if you avoid the western stuff. I hate and will never return to places like Matsuhisa, Katsuya, the new Sasabune and their peers because of the overpowering westernized sauces, fake wasabi, and sub-par and sometimes precut fish. I think Sushi Zo is terrible because he mixes ginger juice into the sauce for several of the fish. Sushi Sushi is simply boring because he uses the same sauce for most of the fish. Kiriko and K-Zo are ok but very westernized and overpriced for what you are getting. I hate the rice at Sugarfish - too sweet. And I don't think much of the quality of their fish, either. If you truly understand and appreciate the fine art of authentic Japanese sushi, go here. If you think Katsuya has good sushi, just don't go here. You will hate and not understand Q.
(5)drew p.
Amazing dinner. Loved the eel more than anything. Very traditional, but great service.
(5)Jae L.
Sounds people excited with this place because it's authentic and real Japanese style Sushi. I was there with my friend and enjoy all kinds of Omakase style dining and Japanese local beer (not Asahi), however, I still don't know whether 500 dollars is worth to pay for the experiences. (165 X 2, some beers and tax, tip). If you want to experience authentic J dinning and Chef Hiro's dish once, I might recommend to go but don't think you want to go again.
(4)Joy T.
A miso soup incorporating red inaka miso was amazing. The Japanese Mackrel, Toro, and black snapper were my favorite. Make sure to order the White Shrimp! I have no doubt that Q belongs in the top of sushi spots in Los Angeles, and for all you sushi enthusiasts out there, it is an absolute must visit. The only down side was the lack of desserts.
(5)An P.
Went to Sugarfish the following day for lunch and got the deluxe omakase (can't remember the name exactly but it's the most expensive one). I walked away stuffed, but definitely not satisfied like at Q. I seriously can't wait to get back there.
(5)Han Nah K.
On Tuesday, I had the opportunity to go to Q for a belated V Day dinner and unlike crappy VDay dinners in the past, this one was near perfect. First off, we made the right choice of not celebrating VDay on the actual day. Yes, I had to brag. Second, we went on a Tuesday night around 8:30PM so the restaurant was quiet and the staff was very attentive. Right away, two things that I found a bit off in the beginning was 1) when the host gave a summary about the restaurant, how it is omakase, the number of courses (20 minimum) and the cost per person and 2) the environment felt a bit sterile. However, in their defense, it's not like most Japanese restaurants have flare so what can I expect? Also, I guess they must deal with a number of walk-ins because I see no other explanation as to why the summary is needed in the beginning. Anyhow, although I started off with the cons, the food was definitely the star of the show! Simple and as they described it, in its purist form, was so fresh and delicious. The otoro dish with the fermented soy was AMAZING! I think of all 20, I liked the tuna dish and the tamago the best. A great new addition to DTLA!
(4)Tony L.
With the great reviews that Q Sushi received, the wifie and I were expecting a wonderful New Year's Eve sushi high. In return, we've got a very underwhelming experience. Cons: 1) Q Sushi committed the cardinal sin of a sushi restaurant - by not keeping the ingredients that were supposed to be cold cold. The sashimi and sushi served were pretty much all at room temperature. The fish might be from Japan (so they claimed) but the fishy after taste made them tasted like they were from the Santa Monica Bay. 2) Hot food was luke warm - the miso soup made from special miso from Japan was luke warm. Consequently, the soup tasted no different than the cheap stuff from the cheap Japanese restaurant. 3) The sparkling water has no air. (they didn't charge us, so I'll let this one go.) Pros: 1) Out of 14 pieces of sushi, the one that stood out was the chopped amaebi (sweet shrimp) from Japan. Why? The shrimp was sweet & succulent, and for a change it was served cold (thus, no fishy after taste). Conclusion: At $165 per person, our experience was a disaster. At best, their sushi rivals Hide Sushi in WLA, but at 3 times the price. Pretty much everything was ordinary. It definitely is missing the "Wow" factor. In fact, it didn't even qualify for the "yum" expression. A great way to kill a New Year's Eve dinner! For that price, I shall never return.
(2)Joshua M.
Best sushi I've ever had. Easy. I'm based in San Francisco and we have good sushi in the City as well, but this place is the best ice had.
(5)Masami M.
I like how Q is so tranquil and give you a space to breath right in the middle of downtown(and next to seven grand..!). Their fish is fresh and for that I will give 4 stars.
(4)Kyle d.
I had the opportunity to have reservations for this past Valentine's Day and would say it was a great decision. The flavors, fish selection, and presentation brought me back to my trip to Japan last November. This omakase restaurant serves Edomae style sushi. I would say this is sushi in its pure Japanese form. It is basically, "no nonsense, this is how sushi purists in Tokyo eat sushi." The flavors do bring forth the way sushi was prepared originally by Tokyo sushi chefs. You have to appreciate the way Chef Hiro prepared his 20 course meal. The simplicity and straight-forwardness of each course made me appreciate the flavors each fish provided. I definitely recommend patronizing Q for an authentic Tokyo-style sushi meal.
(5)Nina O.
Just had lunch here, and I can't wait to try the dinner omakase. We came in right at noon, when they open, and it was like having Chef Hiroyuki Naruke as our private chef (group of 3). I had the 11 course with one being yam noodles, so will update my rating after I try the dinner or the bigger lunch omakase.
(4)Sarah D.
Excellent sushi option in LA. The 20 course meal completely satisfies my high end sushi needs. Went during the restaurants soft opening period so it was packed. They were still ironing out a few bugs with the service, but no major complaints. The quality of the food was excellent. Definitely on par with sushi zo. I prefer the style of sushi at Q over zo, but both are great options. I particularly like the sake selection at Q and the location over zo. Will definitely be going back when i get the urge for top notch sushi.
(5)Sid P.
Omakase only. $165 per plate/person for 20 fish centric courses. The best sushi restaurant in Downtown Los Angeles. Amazing quality and variety of fish flown in from Japan or sourced locally. Meticulously prepared. Small albeit nice selection of sakes. Excellent service. Oddly located in a nondescript location on 7th Street. Well designed interior aesthetics. Insanely overpriced. Sushi Zo is another omakase only restaurant in Downtown Los Angeles - originally from the West side - and should seriously consider sending their sushi chefs here to learn how to do it better.
(4)H Y.
I usually don't write yelp reviews but felt the need to warn others considering dining at Q. So disappointing.......feel like I wasted my Anniversary dinner here. Q is overpriced at $165 a person! There should be better & less fishy cuts of fish or a small sake with the Omakase. We arrived on a Friday evening at 7 pm, it was empty except for a table for 4. It felt awkward and cold. We had the younger sushi chef, formerly from Sushi Gen. The best selection of fishes were the toro, kanpachi, Uni & abalone. I think we had 2 or 3 different mackerels and a fishy herring served to us. If you have $165 to spend on sushi I highly suggest you go elsewhere.
(2)Coco B.
There were so great sushi and real omakase ! I'm Japanese and I can tell that is real Japanese taste!!! The service was great ! They are so nice to everyone!! That sushi and other omakase taste just like came from Tsu ki gi ( Tokyo) !!! I really recommend this place!!!!!!!!!!
(5)Keane S.
"CASH RULE EVERYTHING AROUND ME CREAM, GET THE MONEY ... Never gonna give you up, never gonna let you down, never gonna run around and desert youuuuu. Never gonna make you cry ...." yall get the idea. That's how I felt about this place. The place looks fantastic, the staff is great, the chef is nice, all the food looks good. But then you get rick rolled. I think it was an "18 course meal". I can't really remember how many things I ate. I just remember disappointment. One thing I do like to say though, is Chef Hiro (was that his name? I suck at names) seemed to really like sourcing stuff from the US. Which is great. But I think he should have looked harder for some items. Since I dropped good money on this imma break it down. 1st Course: Halibut (or did he say fluke?) with egg yolk and egg sauce. Nothing to say here. It was plainish with the decadent egg yolk. 2nd Course: Kanpachi w/ a negi soy sauce? The kanpachi was good, had that signature kanpachi taste. You guys will learn that I suck at describing food. Nothing too amazing, but it was good. 3rd & 4th Course: I can't remember which came first. The oyster or the seared otoro. The oyster was from WA i think. My memory sucks. I haven't had oysters in a long time, so I don't know what to say about it. The seared otoro was your standard otoro. but seared. topped with the fermented shishito thing. I think that as a combination it was okay. The shishito thing was good, but it is overly salty (think like miso or something) so the fact that they topped the ohtoro with too much of it, kinda killed everything. 5th course: Special miso soup. I liked this a lot actually. It's kinda thick, and it had a nice flavor. I forgot what was in it specifically, but the harmony was there. Ain't your standard soup. Anyways, everything leading up was okay. Nothing amazing but everything was on point. But the main point of this song, lets say, was about to begin. The chef cutting up some fish. Grating the fresh wasabi. Making sure he had everything around him. He was ready. This is where ODB yells "GET THE MONEY" and when you eat your first bite, he's supposed to say "DOLLA DOLLA BILLS YALLLLL". Well, lets just say the ODB hologram turned off and Rick Astley decided to show up. AND HIS WORDS WERE LIES!! I was let down. I don't remember every piece I ate, some were lack luster and some were better than others. The highlights were the braised octopus, the anago and the tamago. The braised octopus made octopus edible for me. I am terrible with chewy things. But aside from that the flavor was outstanding. Almost like bbq, which is awkward with sushi, but it tasted great. The anago was pretty buttery. I think I've only had it like that maybe 2 other times, so I give them props. They do that special tamago thing here, which is my favorite to end the meal. It's like sushi dessert. And theirs is on point. But I just listed only 3 things. And I think there was like 15 pieces total. So yeah. The uni from San Diego was a disappointment. When he presented the shiro ebi I was excited. I remember it being super sweet, but this one lacked that. It just tasted cold. Everything else just tasted like your standard affair fish. But here's the main problem I have with this place. The wasabi and the rice (shari). There was something off putting about one or the other, that made me not want to eat after the first piece. But you bet your booty I was eating since I was paying the full price regardless. I like that they use fresh wasabi. That thang is expensive. But there wasn't enough. I don't know the real reason of why they put wasabi. I think I read somewhere that it was to kill bacteria. Or to help the fish stick to the rice. But I like to think that wasabi opens your nostrils (y'all know what I'm talking about) and helps you taste better, since a lot of taste is in smell or w/e. It helps you get the nuances of the delicate fish. Whether or not that's the case is beyond me, but I like to think so. And I know fresh wasabi ain't as potent as that fake ish, but I don't think I tasted it at all. Now to the rice. There was something off putting about it. Maybe I'm just not use to the chef's seasoning, but it slightly turned my stomach at first. It lacked balance with the fish. It wasn't vinegary at all. It wasn't sweet. Or salty. Or anything. But something was off. And sushi ain't sushi without good rice. Either either way, I don't think it was a good meal. I was really expecting a lot, and it had its good points, but the sushi was lacking too much. Now here's where I doubt myself and go. Oh maybe I don't have the taste buds for it. Or maybe since it's a high end joint, the chef wanted to tone down the rice since things that are too vinegary are somewhat off putting. I don't know. But it didn't fit my palate. He does get points for the homemade picked ginger.
(2)Jen H.
I'm in love. I live downtown, so I've seen write-ups in local papers and blogs for the past few months and there are few things I enjoy more than quality omakase. A friend and I decided to treat ourselves (let's be honest - this is not budget dining) tonight and my only regret is not coming here sooner. The entrance on 7th is beautifully nondescript. I'm not even sure how many times I've walked by without realizing. Stepping inside, the decor is subtle, with a beautiful eye for design. The dining area is small (26 seats, if I remember correctly), but serene. Each diner has plenty of space. The acoustics of the restaurant are fantastic as well. My friend and I were able to carry a conversation in subdued tones with no difficulty hearing the other person. (For anyone who has eaten at Bottega Louie across the street, this ambiance is the polar opposite.) The service was attentive, respectful, and prompt. The hostess gave an overview of the restaurant when we came in and our two wonderfully attentive servers explained each dish and provided delicious sake suggestions. And the food. Oh my goodness, the food. This is not a meal that you rush. Your table is yours for the evening. Plan for at least two hours and take the time to savor each dish. Chef Hiro is a true artist and each piece presented to the diner is well crafted and the flavors balance beautifully. The pros and cons of proper omakase is the menu is dependent on what's available at the market. Tonight we were lucky enough to have a small bowl of miniature squid as one of our appetizers. I rarely order squid. However, these little guys were incredible - aside from being adorable (1"-long squidy cuteness with tiny little tentacles!), they were so delicately tender and we're served with a creamy, yet light sauce with a hint of citrus. I've never eaten a dish like it, but I sincerely hope I get the opportunity again. I was torn as to if I wanted to write a review, as this is the kind of restaurant you really want only a few people to know about. I fear that as more people discover Q, we may have a more difficult time securing a table in the future. But I can't in good conscience keep this to myself. The food and the experience are worth every penny.
(5)Anonymous P.
This is the best traditional sushi in Los Angeles.
(5)Anarjin B.
Amazing traditional sushi in heart of downtown with amazing decor.... Must try! Detailed interior design makes you feel as of you are somewhere else besides La. Sushi is flown from all over the world, unique fish with special cooking techniques that make your taste bugs go crazy Love this restaurant! P.S. Best wine and sake on earth
(5)Rita T.
The sushi is so good. Of course they are famous for the rice. The fish is fresh and delicious .you can taste the freshness of the fish and the top quality of the pick.This is my second time there and also treated by my good friend.This restaurant is worth to go back. One thing I like to suggest is we need a little sweet at the end to complete for the meal or to clear the taste bud. I had to thank for the chef 's skill.
(4)Sarah M.
The lunch omakase starts at $75 per person vs. the dinner's $165 per person. It's a smaller number of courses, but you still get a range of appetizers and sushi. The food and service were both excellent. My friend and I walked out feeling like we were transported to Japan for lunch... a real treat. Q made the Los Angeles magazine's 75 best restaurants 2014 list. lamag.com/75bestrestaura… .
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