Best Sushi and Omakase in Los Angeles 2026: The Ranked Guide
Our ranked guide to the best sushi and omakase in Los Angeles for 2026, from the one-MICHELIN-star counters at Miura, n/naka and Nozawa Bar to the Nobu rooms in Malibu and West Hollywood, with the seating times and booking terms each one asks for.
Why we wrote this guide
Sushi and omakase in Los Angeles splits cleanly in two. At one end are full-menu Japanese dining rooms with a sushi bar inside them, open every day, where a table for six next Friday is a reasonable request. At the other end are counters that sell a seating and nothing else. Miura, on the second floor of the Two Rodeo Drive galleria, takes seven guests at its first seating and eight at its second, Wednesday through Saturday at 5:30 and 8:00 PM. Nozawa Bar seats ten at the back of the SUGARFISH dining room in Beverly Hills, at 6:00 and 8:30 PM, and sends every course out to all ten guests at once. n/naka sells its online seats to parties of two to four across four fixed times a night. At rooms built that way the arrival time is the reservation, and there is no later table to slide into.
The terms are the part most people miss until it costs them. n/naka releases reservations every Sunday at 10:00 am on Tock, for the corresponding week one month ahead, and its deposits are final and non-refundable. Nozawa Bar is prepaid at booking, up to sixty days out, adds an 18 percent non-gratuity service fee to every check and takes no tips. Miura holds a refundable $160 deposit per guest on Tock against a 48-hour cancellation window. Orsa & Winston opens three months ahead for parties of up to four, takes a card at booking, and charges the full $150 menu price for a cancellation inside 24 hours. Substitutions are limited by design: Miura works regularly with silver fish, aji, saba, iwashi and kohada, and does not substitute them, and Nozawa Bar states it cannot accommodate vegetarian, gluten-free or no-rice diets. Those conditions decide the night as much as the cooking does.
Four of the eight rooms below hold one MICHELIN star in the 2026 California selection: Miura and Nozawa Bar in Beverly Hills, n/naka in Palms, and Orsa & Winston downtown. The other four are the Japanese dining rooms, led by Nobu Malibu over Surfrider Beach and the original Matsuhisa on North La Cienega, where the menus run long and the rooms take groups. Outside Las Vegas the restaurant reservation sits with the venue, not with us. Each entry below links to its own page here, where the booking platform, the seating times and the cancellation terms sit together. Last updated October 2026.
The ranked guide
1. Nobu Malibu (Malibu)
The Nobu on the water, and the easiest entry on this list. Nobu Malibu sits on the Pacific Coast Highway looking out over Surfrider Beach and the Malibu Pier, with an open-air layout, floor-to-ceiling windows and an expansive patio that pulls the ocean into the room. In the evening the lighting drops low and the sound of the waves takes over. The dining room opens at noon every day, so lunch with the water in full daylight is as much of the draw as dinner at sunset, and it closes at 10pm Sunday through Thursday and 11pm on Friday and Saturday.
The kitchen works from Chef Nobu Matsuhisa's mix of Japanese and South American flavors: black cod with miso, yellowtail jalapeno, rock shrimp tempura and a full nigiri and sashimi list, alongside California-inspired and seasonal dishes. The Nobu Signature Menu and the Omakase hand the ordering to the kitchen, and Japanese A5 wagyu from Kyushu comes in styles from tataki to hot stone. Reservations open one month ahead on OpenTable, to the calendar date, while the sushi bar and the bar lounge take walk-ins onto an in-house waitlist with reservations strongly recommended. For a private dinner the partially covered Private Fireplace Patio is the most requested space in the house, and the Private Dining Room faces the Pacific through floor-to-ceiling windows.
See Nobu Malibu.
Best for: a Japanese lunch or sunset dinner with the Pacific in front of you.
2. Yamashiro Hollywood (Hollywood Hills)
Sushi in a mountain palace completed in 1914, served 250 feet above Hollywood Boulevard. The Bernheimer brothers began building it in 1911 to house their collection of Asian art, bringing in hundreds of craftsmen to recreate a palace from the Yamashiro province mountains near Kyoto. The 600-year-old pagoda on the grounds was flown in from Japan, and the restaurant describes it as the oldest structure in California. Glass windows added to the front of the building frame the Los Angeles skyline, and around sunset the lights come on below. Before or after dinner, the open-air garden courtyard holds a koi pond, and some of the koi are more than 60 years old.
The kitchen is Japanese-inspired, with sushi, seafood and A5 wagyu across the menu. Start with the Spicy Tuna Crispy Rice, finished with avocado puree, sweet soy, spicy mayo and pickled serrano, or the Grilled Octopus with confit fennel and sweet potato; the Chilean Sea Bass is miso marinated and comes with shimeji mushrooms and a white miso beurre blanc. For a group, the A5 Wagyu Hot Pot brings sliced wagyu, a tsukune meatball and udon in a lemongrass broth, and the sushi boats run from a small boat for two up to a sushi yacht for six to eight. Sunday brunch is served from 11am to 2:30pm, and the room books on Resy.
See Yamashiro Hollywood.
Best for: a sushi dinner where the building and the view are the occasion.
3. Miura (Beverly Hills)
The newest star on this list, and the keeper of Urasawa's old corner. Miura is an Edomae sushi-kappo counter on the second floor of the Two Rodeo Drive galleria in Beverly Hills, awarded one MICHELIN star as a new entry in the 2026 California selection. Owner Yamato Miura occupies the Rodeo Drive corner that was home to Urasawa for nearly twenty years: he first met Hiroyuki Urasawa in 2003, at eighteen, at an apprenticeship interview, and when Urasawa closed in 2020 and returned to Japan he entrusted the space to him personally. Sushi-kappo means the whole meal is prepared and served at the counter in full view of the guests, and it is kept small: seven seats at the first seating and eight at the second. The chef's stated theme is continuity, sushi as it has been practiced for generations, without shortcuts or excess.
The kitchen is led by executive chef Derek Wilcox, who served a seven-year apprenticeship at the three-star Kikunoi in Kyoto, studied Edomae sushi at Ginza Sushi Aoki and opened Shoji in Tribeca. The Miura Omakase runs 18 courses at $320 per person, before tax, service charge and beverages, on wild seafood selected primarily from Japan. As an Edomae house it works regularly with silver fish, aji, saba, iwashi and kohada, alongside ebi, hotate and kaki, and those are not substituted. Service is Wednesday through Saturday at two fixed seatings, 5:30 PM and 8:00 PM, not across an open window, so the arrival time is the reservation. Booking runs through Tock and carries a refundable $160 deposit per guest with a 48-hour cancellation window. Access is on the second floor, by the elevator opposite the 208 Rodeo reception.
See Miura.
Best for: a serious Edomae counter, booked for one specific hour.
4. n/naka (Palms)
The kaiseki house, and the one where the Sunday release decides the Saturday. n/naka is the restaurant of chefs Niki Nakayama and Carole Iida-Nakayama, on Overland Avenue in Palms, and it holds one MICHELIN star in the 2026 California selection. The kitchen describes its work as a California exploration of the art of kaiseki, rooted in harmony, seasonality, artistry and quiet appreciation, with reverence for the chefs' Japanese heritage and their California upbringing. The house motto is ichigo/ichie, treasure the nature of a moment, and dinner is a single set progression shaped by what is in season.
The menu is a thirteen-course modern interpretation of kaiseki, seafood-focused, drawing seasonal ingredients from California and from Japan's land and sea, at $395 per person excluding tax and gratuity. Two beverage pairings run alongside it, a curated wine and sake pairing at $195 and a premium pairing at $395, and corkage is $85 per 750ml bottle. Service is dinner only, Wednesday through Saturday, and online seatings are sold for parties of two to four across four fixed times: 5:15, 5:30, 8:45 and 9:00 pm. Reservations are released every Sunday at 10:00 am on Tock for the corresponding week one month ahead, and deposits are final and non-refundable, so the Sunday matters more than the Saturday. Valet parking sits behind the restaurant on Lawler Street.
See n/naka.
Best for: a thirteen-course kaiseki dinner planned a month out, for two to four.
5. Nozawa Bar (Beverly Hills)
Ten seats, one tempo, and a door most people walk past. Nozawa Bar is a ten-seat sushi counter behind SUGARFISH at 212 North Canon Drive in Beverly Hills, carrying one MICHELIN star in the 2026 California selection. Finding it means going through the SUGARFISH dining room: the bar sits at the back of the Beverly Hills location, ten seats facing the chef. Kazunori Nozawa, Tom Nozawa, Lele Massimini and Jerry Greenberg opened it in 2013, out of Nozawa's idea for a private Westside Sushi Club, and some still call it Secret Sushi. Chef Osamu Fujita ran the counter for twelve years and handed over in June 2025 to Jay Sada, born and raised in Fukuoka, a friend of Nozawa for nearly twenty-five years who ran Sushi Laguna in Laguna Beach for over two decades.
Every course is served to all ten guests at once, with the tempo of the meal set at the counter. The omakase is tradition-based and primarily nigiri, with sashimi and hand rolls through it, leaning toward the more adventurous items dedicated sushi eaters look for: the published sample menu moves from mozuku and Santa Barbara abalone through ankimo, Santa Barbara uni nigiri and Southern California bluefin kamatoro, then finishes on a Maine lobster hand roll and a yamaimo ume shiso roll. Dinner is $225 per person, served Monday through Saturday at two fixed seatings, 6:00 PM and 8:30 PM, and seats are prepaid online up to sixty days ahead under published terms that carry a 50 percent rebooking fee. An 18 percent non-gratuity service fee is added to every check and the room is no-tipping. There are no substitutions, and the counter states it cannot accommodate vegetarian, gluten-free or no-rice diets. It closes on Thanksgiving Day, Christmas Eve, Christmas Day and January 1 through January 8, with reservations resuming January 9.
See Nozawa Bar.
Best for: a ten-seat omakase where every guest eats the same course at the same moment.
6. Orsa & Winston (Downtown)
The omakase that is not a sushi counter. Orsa & Winston is chef Josef Centeno's tasting-menu restaurant at 122 West 4th Street in downtown Los Angeles, and it holds one MICHELIN star in the 2026 California selection, which records the cuisine as contemporary and Asian. The Los Angeles Times named it restaurant of the year in 2020. The name belongs to two little dogs. Dinner is a five-course omakase at $150 per person, with an optional beverage pairing at $85 drawn from beer, wine and sake, which makes it the shortest and the most affordable of the four starred rooms here.
Centeno builds that menu on Italian and Japanese flavors, connected, in the restaurant's own words, by Centeno's own creativity. The kitchen works predominantly with seafood and vegetables and the menu is pescatarian throughout, which keeps the five courses on fish, shellfish and produce, and it changes daily, so the courses follow the day's cooking and not a printed list. The restaurant seats by reservation only, across two seatings each evening, Tuesday through Saturday with the last at 8:00 pm. Reservations for parties of up to four open three months in advance on OpenTable, a credit card is taken at booking, and the full menu price is charged for a cancellation inside 24 hours.
See Orsa & Winston.
Best for: a five-course omakase downtown, booked a season ahead.
7. Matsuhisa Beverly Hills (Beverly Hills)
The one that started all of it. Matsuhisa is the restaurant Nobu Matsuhisa opened on North La Cienega Boulevard in 1987, the first of his own and the address where he put his blend of Japanese and Peruvian cooking in front of the public. It is still the original restaurant, on the same Beverly Hills block, and the house credits its standing to its staff and to an enormous menu. The decor is the low-key one the restaurant has carried since day one, and the single piece of ornament that has stayed is the silhouette painted behind the sushi bar when the doors first opened, the smoky gray profile of a 38-year-old Nobu Matsuhisa, which later became the logo.
Black cod with miso heads the hot special dishes, offered as a fillet or in limestone lettuce. The cold side of the menu runs yellowtail jalapeno, tartare with caviar in a choice of salmon, yellowtail or toro, and toro yuzu miso. Lamb chops come in a miso anticucho sauce, which is the Peruvian half of the kitchen on one plate. A dinner omakase is served as the chef's choice, and the menu promises the best and most exotic of the signature dishes. Lunch and dinner are served seven days a week, with dinner from 5:45 PM, and the restaurant books through DoorDash Reservations. For groups, the private dining room takes up to 22 guests with dedicated service staff, a professional audio system and a high-definition TV, and a full or partial buyout of the Grand Dining Room takes up to 100.
See Matsuhisa Beverly Hills.
Best for: the chef's-choice omakase at the original Matsuhisa, or a group in the private room.
8. Nobu Los Angeles (West Hollywood)
The West Hollywood Nobu, and the easiest room here to seat a group in. Nobu Los Angeles sits at 903 North La Cienega Boulevard. The main dining room has an open layout built around the sushi bar, with a fully enclosed, climate-controlled terrace alongside it and a skylit atrium between the dining room and the bar and lounge. For a group that wants the door shut, the atrium's curtains close around a single table for up to 22, and the front of the terrace can be curtained off as the King's Table, which seats 20 at one table.
The cooking is the Nobu canon: black cod miso, yellowtail sashimi with jalapeno, rock shrimp tempura with creamy spicy sauce, and the sushi the counter exists for. First-timers get a simple steer from the kitchen: start with two or three cold dishes, move on to two or three hot ones, then finish with sushi and dessert, all shared family style. Dinner runs Sunday through Thursday from 5:30pm to 10pm and until 11pm on Friday and Saturday, and the room books on OpenTable. Tanoshi Hour takes over the bar and lounge Monday through Friday from 5:30pm to 7pm on a walk-in basis, and on Thursdays a DJ plays the bar and lounge from 5:30pm to 10pm.
See Nobu Los Angeles.
Best for: the Nobu canon on La Cienega, with a curtained table for a group.
How these counters actually book
Los Angeles omakase does not run on one calendar. Each of the four starred rooms publishes its own release window and its own conditions, and the window is what decides whether you eat there this month or in three.
n/naka posts its seats every Sunday at 10:00 am on Tock, for the corresponding week one month ahead, with deposits final and non-refundable, so the date you get is set by which Sunday morning you are ready for. Nozawa Bar sells prepaid seats up to sixty days out, and it closes on Thanksgiving Day, Christmas Eve, Christmas Day and January 1 through January 8, with reservations resuming January 9. Orsa & Winston opens three months ahead for parties of up to four, takes a card at booking, and charges the full $150 menu price for a cancellation inside 24 hours. Miura books through Tock against a refundable $160 per-guest deposit and a 48-hour window. The Japanese dining rooms are easier on all counts: Nobu Malibu opens one month ahead to the calendar date and runs a walk-in waitlist at the sushi bar and bar lounge, Nobu Los Angeles books on OpenTable, Matsuhisa books through DoorDash Reservations, and Yamashiro books on Resy.
Two practical notes. At the fixed-seating counters the hour is the booking, so a 5:30 PM seat at Miura or a 6:00 PM seat at Nozawa Bar is not a 7:00 PM dinner you can drift into. And dietary flexibility is narrow by design: Miura does not substitute its silver fish, and Nozawa Bar states it cannot accommodate vegetarian, gluten-free or no-rice diets, while Orsa & Winston is pescatarian throughout. Outside Las Vegas the reservation sits with the venue, so pick the room and the hour here, then book it on the venue's own platform.
Frequently asked questions
What is the best omakase in Los Angeles?
It depends which format you want. For strict Edomae at a counter of seven or eight seats, Miura on Rodeo Drive, awarded one MICHELIN star as a new entry in the 2026 California selection, runs 18 courses at $320 per person. For kaiseki, n/naka in Palms serves thirteen courses at $395. For a ten-seat room where every course lands at the same moment, Nozawa Bar in Beverly Hills is $225. For a shorter, pescatarian five-course omakase downtown, Orsa & Winston is $150.
How many of the rooms in this guide hold a MICHELIN star?
Four of the eight: Miura, n/naka, Nozawa Bar and Orsa & Winston each hold one MICHELIN star in the 2026 California selection. Los Angeles is covered by the MICHELIN Guide California. The other four entries are full-menu Japanese dining rooms with sushi bars in them, which is a different kind of night.
How far in advance should I book LA omakase?
Room by room, because the windows do not line up. n/naka releases seats every Sunday at 10:00 am on Tock for the corresponding week one month ahead. Nozawa Bar sells prepaid seats up to sixty days out. Orsa & Winston opens three months ahead for parties of up to four. Miura books on Tock against a refundable deposit with a 48-hour cancellation window. Nobu Malibu opens one month ahead, to the calendar date.
Can I walk in anywhere?
At Nobu Malibu the sushi bar and the bar lounge take walk-ins onto an in-house waitlist, with reservations strongly recommended. At Nobu Los Angeles, Tanoshi Hour runs Monday through Friday from 5:30pm to 7pm in the bar and lounge on a walk-in basis. The four starred rooms seat by reservation only, and each one takes a prepayment, a deposit or a card at booking.
Which of these works for a group?
The dining rooms, not the counters. Matsuhisa has a private dining room for up to 22 and a full or partial Grand Dining Room buyout for up to 100. Nobu Los Angeles closes the atrium curtains around a single table for 22, or curtains off the King's Table for 20. Nobu Malibu has a Private Dining Room facing the Pacific and the partially covered Private Fireplace Patio. Yamashiro runs sushi boats up to a yacht for six to eight. The starred counters sell seats to small parties: n/naka takes two to four online, Orsa & Winston up to four, Miura seats seven at its first seating and eight at its second, and Nozawa Bar has ten seats in all.
Is there omakase in Los Angeles under $200 a head?
Orsa & Winston, at $150 per person for five courses, with an optional $85 beverage pairing. Above that, Nozawa Bar is $225, Miura $320 and n/naka $395, each before the tax, service and pairing figures noted on their pages. At the Japanese dining rooms you order off a menu, and both Nobu Malibu and Matsuhisa also serve a chef's-choice omakase, so the check there follows what you order.
Booking the counter
Book direct on the venue's own platform. Every pick above links to its page on this site, where the current booking link sits next to the seating times, the deposit and the cancellation terms that room publishes, so you can see what it asks for before you commit to an hour.
Then tell us the night and the group and we will build the rest of it around dinner.
Build a plan with us
Want the full lineup? Browse every Los Angeles restaurant we feature to round out the trip.
Build a custom itinerary with our concierge team. Pair the venues mentioned above into a single concierge-confirmed evening. See the full Las Vegas events calendar for every upcoming DJ and pool party across the city.
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