Sushi Iki

“I was a regular at Chef Ryota Okumura's previous restaurant, Okumura — which was already excellent. But Sushi Iki is what happens when a chef narrows his focus to his true specialty: sushi and omakase only. He didn't just up his game. He three-fived it. Starting with what matters most in sushi — the Neta. Chef Okumura sources his fish directly from Toyosu Market in Tokyo, the largest and highest-quality wholesale fish market in the world, known for its impeccably 締め'd (shime'd) seasonal fish. He can do this because his company imports directly from sources he's spent years personally vetting. No middleman. You will notice the difference. The beauty of omakase is that it's seasonal by design. If the fish isn't at its peak, he won't serve it. Period. Make a note of he stores his neta — in traditional kibako (wooden boxes), not the refrigerated glass display cases you see at most sushi counters. The natural wood regulates humidity, lets the fish rest properly, and develops deeper umami. You won't find a serious Edomae sushi-ya in Tokyo using anything else. I also love the Shari (rice) — the balance of special rice vinegar, kanmi (sweetness), and salt, the body-temperature serving, the looseness of the grain + how he prepares his kohada and saba on the acidy side, which I prefer. I've eaten at multiple Michelin-starred sushi restaurants across Tokyo, Osaka, and Kyoto. I say this without hesitation: Sushi Iki belongs on that board. I genuinely thought it was impossible to find this caliber of sushi outside of Japan. For the price point, it's an absolute steal. For newcomers: Yes, it's omakase — that means there's no printed menu. That's the whole point. You're putting yourself in the hands of a chef who flew in the fish fresh from the souce. And on price — compare this to what you'd pay at any serious sushi-ya in Ginza or Roppongi, let alone other omakase spots in LA ($200-$400+), and you'll realize how underpriced this is. You're paying for Toyosu-direct neta, Edomae-rooted technique, and decades of craft. Worth every cent.”

“Under New Ownership withChef Ryota Omakase. One of the best omakase in the Valley. Everything that was served was fresh and delicious. At the new Sushi Iki you will be served fresh fish along with dry aged fish which is one of my favorite styles of sushi now. Chef fish to rice ratio was spot on and well season. Glad to see Chef Ryota Okumura back again serving delicious omakase.”

“A must-do if you're in the area. An absolute intimate experience with Chef Eddie and his lovely wife. Took my mom for her birthday and we both had the best time. The uni and ikura were some of the finest I have ever had - indeed this place reminded me what good ikura actually tastes like. If you can afford the higher tier - do it.”

“We love sushi and have been to some of the higher end spots - nozawa bar, matsuhisa, nobu, valley katsuyas, etc. Will try anything if the place is trustworthy! We had just had a baby and were finally getting out for a date night and wanted a fun omakase nearby. Sushi iki was by far our most exciting and delicious sushi experience (and most expensive 😅). Chef Eddie and his wife put on an amazing dinner service and the whole experience is so authentic. He even grew the yuzu in his yard to make his sorbet. Really something else. Hope to come back here every year or so for an extremely special meal!”

“We drive 60 miles each way for this great place. Visit every 2 months. Have run into two 16 year regular customers. Eddie and his wife Nikkie are a joy. The sushi is just incredible. Tried the LIVE King Crab from Hokkaido last visit. Just amazingly sweet and succulent. That is FRESH. Eddie does go to the fish market probably 2x a week. Gets there at 4:30am. There is no place better IMHO...”