715

“Finding 715 Sushi already feels like part of the experience. You wait outside a gated wall, slightly unsure if you’re in the right place. The omakase itself is incredibly. Every piece was fresh out and balanced. What stood out to me most was the rice, seasoned with a blend of soy sauce and rice vinegar rather than just vinegar alone. It gave the nigiri a more savory backbone. Nothing tasted rushed or careless; each bite felt deliberate. The dish I haven’t stopped thinking about was the chestnut egg dish (likely kuri tamago). It was absolutely stunning! Soft, subtly sweet, and nutty. The flavor balance was beautiful and unexpected, and it ended up being the most memorable bite of the night for me. Service was attentive when it came to refilling drinks and tea. The staffs were polite and accommodating. This experience was very thoughtful, refined, and well worth the drive.”

“One of the best Omakase experiences in LA! Small and quaint sushi bar with small details that accents the chef's personality. The sushi and small bites were fantastic! The meal had a great flow and good variety of fish and preparations. If you're looking for a great restaurant for a special occasion or you just want to treat yourself and you love Omakase this is a restaurant for you. Make sure to make reservations!”

“Omakase is already quite the show, but lemme tell you - the chef himself is a show! It’s quite refreshing that he is very young, handsome, and fit. Pretty impressive that he achieved a consistent Michelin star so young! Compared to other omakase, he is more quiet and is focused on perfecting the process. We noticed that he really paid attention to the details such as leaving to close the door when the dishwasher was on, going back to the kitchen when he noticed something was missing, and quietly coaching his staff during service. Did I mention that he’s young and cute? Food: The course started off with a really nice warm welcome of peanut tofu with crispy sweet tempera shrimp. It was the most memorable part of the course to me. It made me really excited for what’s next to come. I loved his rice and really felt like it complimented each fish. In particular, I really felt like the rice texture and portion made his tuna stand out. I thought it was really interesting and unique that he chose to showcase chutoro first and then Akami, and then otoro. I also liked how we braised the eel and gave a hefty portion of it. IMO his marinated items and some of the sauce leaned more towards the salty side which overpowered the fish a bit. I also liked how the monkfish liver was more of a side dish here. And they had the freshest ikura I’ve ever had. Drinks: They had a decent selection. Wine is only full or half bottles. When we asked one of the servers which wine would be best, she didn’t seem to be very knowledgeable. Service/Atmosphere: I thought the service was underwhelming compared to the number of servers working behind the bar compared to a seating of 8 guests. They were active about pouring wine and tea, but not when it came to wiping our plates (lol I had a piece of rice stuck to my tomago). Perhaps I’m a little too harsh here but I feel like most Michelin star places have more impressive service. But I did ask for a second piece of dessert which they happily agreed to! It was only an extra charge of $7, so worth!!! The bar is also quite small. I think it’s hard to have personal conversations here as you are kinda close to the next guests. Lastly, for some of the dishes, it was the servers who explained the dish and it didn’t appear that they were very knowledgeable about it when we asked questions. I would come here again for the food!!! It good enough that I would overlook some of the other things.”

“The chef and servers were extremely welcoming and attentive. Restaurant was lit well so it felt more casual than intimate. Every dish we had was very good with distinct tastes, especially the monkfish liver and eel. The menu changes constantly, so it will always be a new experience. For the price, it was definitely worth it for us.”

“Came here for my birthday and had a lovely time. I’m not usually a fan of mackerel but I actually enjoyed all of their mackerel ones- esp the Spanish mackerel so that was surprising. There were a lot of workers/servers and had a bit of a stoic atmosphere.”