Kiriko delivers an authentic taste of Japan with creative flair from the modern influences of sushi restaurants in Tokyo. Chef Ken provides a daily ... More
Kiriko delivers an authentic taste of Japan with creative flair from the modern influences of sushi restaurants in Tokyo. Chef Ken provides a daily tapas style (small plate) menu that changes with the season and offerings of the marketplace. The setting seems simple but the high quality sushichef from Kiriko present delectable varieties. Chef Shinji, Chef Kiyoshi and Chef Tomotaka were trained in Japan, and they share the same passion to preserve the purity of the Japanese taste and style.
Fancy sushi restaurant very close by. In my opinion, if you're gonna do one of these, only go if you intend to blow $75 or more on omakase and sake. Also got some Jonathan Gold love but I can't find the review.
The beauty of Omakase (Chef's choice) is that you do not have to think about what's in season, or ask the chef what's the freshest fish in the house, because the sushi chef does it for you! Kiriko has the most amazing Omakase menu, and fish so fresh you could swear he just got it that hour. Their cooked food section is pretty amazing too, and you have to save room for their home-made ice creams (it'll be hard, I tell you!) Located in the Olympic Connection complex at the corner of Olympic & Sawtelle, it's on the Sawtelle side of the building next to Yakitori-ya. They do validate parking for an hour and a half in the structure, so unlike most other places on Sawtelle, parking is a breeze. The restaurant itself is intimate and dark, the long beautiful sushi bar dominating the room. There are tables and there is a large table in the back for big parties, but it's a japanese style table -- low to the ground on tatami. Kiriko is one of the few great sushi bars in L.A., and as with all great sushi bars, you need to know the rules:
1) Great sushi bars are not for the faint of wallet. A dinner for two with alcohol will run you upwards of $150.
2) For the best service at great sushi bars, SIT AT THE BAR. Make friends with the sushi chef. Buy him some beer.
3) Great sushi bars are closed on Mondays.
That said, go get the omakase and a bottle of their nigiri. And enjoy. Tell them I sent you. :-)
We tried the sashimi omakase there and we were treated to an amazing array of new flavors of sushi that we've never had before. You must try if it's omakase you love. Although, the food is good, all they serve is sushi w/ your omakase.
Tucked away in a non-descript corner of Little Osaka is what many describe as the most gifted and creative japanese chef on the west coast, and maybe even in all of the United States. Descended from generations of traditional Tokyo sushi chefs, with skills honed in Tokyo, Bali, Ecuador and Los Angeles, owner-chef Ken Namba is the real deal. Trained in the Edomae style, one can enjoy a variety of traditional sushi found nowhere else in the United States except at Yasuda in New York City. Ken only serves the most sublime toro, tai, buri, warasa, shimaji, amaebi, you name it, it's all there depending on the season. For the lucky few that are in the restaurant when some Japanese blue fin makes it to the US, the advantages of living in Japan are immediately understood. Ken also draws on his diverse classical training and international experience to provide a daily special menu that changes with the season and offerings of the marketplace. From Sawagani (live japanese river crabs) to dungeness crab sunomono salad to seasonal deep fried soft-shel crab with mushroom risotto, one begins to realize the depth of Ken's experience and creativity. For special customers, Ken also serves off-menu delicacies such as sea cucumbers lightly steamed in green tea or beef knuckle slowly simmered for days served with daikon radish cubes. I urge you all to experience this diamond at least once. As a frequent visitor to Kiriko and general end-to-end foodie, I can safely say that Kiriko is one of the handful of restaurants that I truly crave.
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