Sushi Note Omakase - Beverly Hills

“Everything about the Sushi Note Beverly Hills location is amazing. We loved that it was in this spot that felt like a secret. The omakase is incredible and so fresh. They also use fresh vegetables and ingredients you wouldn't expect of other traditional edomae style sushi spots. 10/10 also the staff are so nice.”

“Hidden gem in a parking basement – feels like stepping into a ship’s cabin. Two sushi chefs work with quiet precision right in front of you. Every detail is elegant – from the ceramic plates to the curated sake and wine list. The omakase menu is tight, focused, and absolutely world-class. Around 20 pieces, including top-tier selections like toro, caviar, uni – each bite dialed in with finesse. Easily one of the best quality-to-price ratios in all of LA. A true masterclass in restraint, craft, and flavor.”

“Booked a reservation here at the sushi bar to celebrate a special occasion. We were very impressed with the upscale but not too stuffy vibe. The restaurant is small (less than 20 seats) so it had an intimate vibe that made things feel cozy in a good way. The entire staff was friendly and informative. We loved the presentation & delivery for every dish. Reasonably priced for the overall experience. Would love to come back again soon!”

“my wife and I celebrated our anniversary there tonight, reservation was at 6 pm. This is the tiniest Japanese restaurant I’ve ever been to in Los Angeles. But it’s claimed as a high end restaurant. I was disappointed for the quality of the food isn’t worth the price. For the most important condiments in a high end Japanese restaurant, Wasabi served not from the wasabi roots… etc. we spent $560 for 2 for the 20 dishes Omakase and a glass of Sake, Hiroshima.”

“We chose this spot for a Mother's Day Omakase, as it's a dining style we seek out globally. Unfortunately, the experience was a massive letdown. On paper, the menu is promising, but the execution was amateur at best. Two main issues stood out: Poor Knife Work: Several cuts were so thick and gristly that they were physically impossible to chew. We actually had to spit out multiple courses. Imbalanced Flavor: Several nigiri pieces were so overwhelmed by wasabi between the fish and rice that the actual flavor of the fish was completely lost. The meal progressively worsened until we had to stop halfway through. When we shared our feedback, the manager was dismissive, suggesting we simply "weren't used to fatty tuna." Having dined at some of the top Omakase restaurants in the world, I can assure you the issue wasn't the fat content—it was the lack of technique and inedible quality. Even after a partial refund, we paid $400+ for half-chewed fish. Avoid this place if you value quality.”