Restaurant Nishimura

After my last review, I decided to give nishimura another try. Again I left feeling very disappointed. Not only was the chef rude (he tried to teach me how to eat), the variety is very basic. For the price I would have expected more variety such as Kawasaki, sanma, akamutsu, kinki etc. The selection was very run of the mill and not very fresh. This is definitely my last time. Two thumbs down.

The food might be good but the service bad, Decore depressing. Not worth the money

I recently visited this Los Angeles sushi restaurant. Claimed to be the best FOOD in L.A., I had to check it out (29 out of 30 in Zagat is pretty good). It’s a pretty modest place when you walk in, a counter with a few tables sprinkled around.
I’m a connoisseur of sushi, so it looked like a typical sushi bar. The first thing that struck me when I sat down was the price. It was really pricey. I was unfazed and powered ahead, my wallet crying all the while.
First they gave me some nuts that were roasted or something, they were boring and tasteless. Then they brought out some hamachi sashimi (yellowtail) in some sort of sauce (it wasn’t quite ponzu, but more of a blend of sauces). The sashimi was well cut, although somewhat thick for my liking, and the sauce didn’t completely overpower the fish — a good dish all in all. Then they brought out a huge platter of sushi.
Normally, I’d prefer to have the sushi made in front of me to have served it at its freshest, so the platter of a bunch of types of sushi was kind of a turn off. Anyways, I dug right in.
First I tried the toro (fatty tuna), then moved on to the salmon, then halibut, followed by the sea urchin, and lastly the salmon roe. It was good, but not enough to sate me; I was still hungry quite a few dollars later.
To sum it up, the sushi was good, but it was too expensive to warrant another trip.
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Nishimura is what the Japanese would call «Wabi», which means understated, modest, refined, restrained elegance with an aesthetic grounded in nature. The outside of the restaurant is ensconced in a wall of green ivy with nary a sign to bespoil the the «naturalness» which it is trying to evoke.
You can pass by here a million times and not know what culinary secrets lie within. Then you discover the entrance which is green with bamboo and a walkway that makes you meander and slow down to enjoy the greenery and to prepare you for the calmness and serenity needed to appreciate the comestibles that will be prepared. I came into the restaurant when there was a mild misty rain, and the dripping of water into a turquoise colored ceramic bowl with its quiet splashing greeted me and made me think of having entered the realm of a tea master’s Chashitsu (tea room) in a villa in Kyo-​to.
I called previously and wanted to reserve a place at the Sushi bar, and was told by the receptionist that I would have to comply to the house rule on having an Omakase (table d’hote) meal to which I happily accepted since that is what I wanted anyway. I wanted to test the true mettle of the chef and to see what he had to offer. Also the interior is totally minimalist so as not to distract from the meal at hand.
The Chef Nishimura is traditional in that he respects «Kisetsu» or the flow of the seasons whereby he offered me salt roasted unshelled «Gin’nan» or Ginko nuts, which looked as though they were in a field of newly fallen snow in a tasteful, rustic grey, off-​white earthenware bowl. It was like shelling pistacchio nuts, but the nut was moist, firm yet yielding giving an earthy, nutty, sweet, fresh taste that signaled the ending of the fall season.
The Tsubugai was another amuse gueule which was small sea snails braised in a Sho-​yu (soy sauce) Dashi sauce Japanese style stock) which had a surprising piquancy because it was seasoned with Taka no Tsume or «Chile Arbol». You have to use a long «tooth pick» to pry the meat from inside the spiraled shell. A small crimson piece of the Taka no Tsume was a pinpoint garnish along with a smooth ceramic dish that highlighted the brown colors of the Tsubugai. This was another exercise in slowing & calming you down to enjoy the Zen of the moment.
His Hamachi (yellowtail) Sashimi was flavoured with his house flavoured Sho-​yu, but was garnished with a leaf of cilantro and serrano chile. I asked Chef Nishimura why he used chiles rather extensively in his cuisine, and he replied that he was influenced by the Mexican cuisine elements in Los Angeles. The cilantro and serrano added a green herbal funk to the meaty, fatty Hamachi to good effect. The rough thrown, rough ceramic dish added «Sabi» or subtle simplicity to the presentation.
Up until now, I was drinking, at Chef Nishimura’s suggestion, Oni no Kara Kuchi or the Demon’s Dry Sake which was slightly acidic, astringent, and clean tasting which acted more as a palate cleanser. However, since the next course was to be Chu– Toro or medium fattly Hon Maguro or Bluefin Tuna, I asked if they had a richer Sake such as a Yamahai Sake, but since they didn’t have it, I was suggested a Sake called Nishimura Daiginjo-​, which was stronglyly fragrant with ripe Japanese Nashi or pear. The flavour was also full of ripe Japanese pear and some honeydew melons but had a slight pepperiness and a slight not unpleasant masculine dankness.
Chef Nishimura used fresh Wasabi root and not the inferior powdered Wasabi that is artificially green dyed and mostly horse radish. He expertly grated the Wasabi root with his sharkskin grater and put generous amounts on top of the sliced Chu– Toro along with the house Sho-​yu. It was a good end to the meal by concluding with something comparable to having a prime ribeye steak in an American meal.
A good grade of Matcha or Sencha (new green tea leaf coated with powdered young shoots of tea leaf) signaled the end of a most elegant dinner.
I find Nishimura to be an excellent Sushi restaurant for guests who are cognizant about many different kinds of cuisine whether it be Paul Bocuse at Collonges en Mont d’ Or or Gary Danko’s, etc. and are fine tuned in their appreciation for the nuances of food in general. This is not the place for those who think that caterpillar and rainbow rolls with Sake «shooters» are the ultimate in Sushi protocol.
BTW, all this Sushi refinement was $ 185 with tax and tip included for those who need to know.

Hero is my hero. Hero Nishimura is the owner and sushi chef here and his intense training in Japan has taken him to heights not often seen, even in a culinary town like L.A.
This place is special, no two ways about it. The décor is minimalist, as is the preparation of the dishes. The experience and flavor, however, are anything but. As noted by other reviews, omakase is the way to go because it allows you to enjoy all of the options at their peak freshness and taste and who better to know what is best at the time you’re eating than Hero.
Although not cheap (lunch was about $ 60), the experience is a spiritual one and you won’t soon forget it. For your sake, do not rush the experience, allow yourself time to soak everything in and enjoy a draft beer too!
Thanks, Hero!

As a certified sushi snob, I feel like Nishimura is the best in LA. One of the priciest but also… amazing.
Omakase is the way to go here, and for dinner it’s virtually impossible to spend less than around $ 225-​$ 250 per person with tip if you’re not drinking Sake. If you are drinking Sake $ 300+. Also, if you’re going to dive into Sake world, I know it’s the most expensive but Nishimura house sake is amazing.
A lot of top sushi places in LA bore me with their omakase, they give you typical things, and when you go back, it seems like Groundhog’s Day, when they shell out the same type of fish, same prep, etc. Nishimura is different. The first half usually focuses on a bunch of thinly sliced sashimi, seasoned delicately (perfectly)…and the later half is Nigiri and a few specialty items. Sometimes the Chef will take some fresh Marsh from a small plant and cut the whole plant, take the leaves & stems and wrap some bluefin tuna around them & top it with a light green sauce. Also, he brought out some scallops, gave us the main part of the scallop as sashimi, and then took all the other parts of the scallop that people normally throw away & made a soup out of it, topped it with a quail egg in the scallop shell, with some salt surrounding the shell & lit it on fire… we were giving a tiny spoon to eat the bubbling soup…
It’s a very quaint place, hidden behind a small two car garage, on the other side of the street as The Pacific Design Center… you walk around the garage and you see a peaceful little garden, and when you walk inside, there are usually only a couple of people at the sushi bar and maybe 1 table full of people. You’re not bumping elbows or rushed to slam pieces of nigiri down your throat like Nozawa makes you… You can really relax and have a nice 2 – 3 hour dinner… and most of the time every single piece of fish or seafood you eat, you will either love or in the worst case, at least like.
The only extremely high end sushi I haven’t tried in LA yet is Urasawa… so with that in mind, I say Nishimura is my favorite in LA.
A little tip if you’re not trying to spend $ 300, most weekdays nishimura is open for lunch find out the times, and go for a lunch omakase and your bill will be cut in half, maybe even less than half of what dinner is.

I passed by this location like 4 times before I was able to find it. The address is covered up by the shrubs on the wall, and there is no name on the outside, just a driveway leading up to the tiny restaurant.
I personally feel that I’ve had much better sushi and omakase elsewhere (and for far less), but the group I went with consisted of 4 professional chefs, and they all loved it. So while I was inclined to give it 3 stars, I have to bump it up to 4 to encompass their experience. I did really like the dungeness crab salad and the soft shell crab though. Our waitress was lovely and attentive, and the atmosphere of the restaurant was very intimate.

4 & ½ stars.
Been here a bunch. In W. Hollywood down from the old Elixir Tea House (be nice if that place re-​opened).
Nishamura and those that work here are cool. Creative integrity. A bit more expensive than most sushi but easy to understand why that is when you relax and enjoy the process of eating here.

**** Updated star rate ****
— Conqueror’s Deduction —
2 stars. I loved the «zaru tofu», but sushi quality is just OK especially for the price. But Nishimura san knows how to treat customers well. You wouldn’t be able to enjoy here if you weren’t a sushi expert like me. For the price range, I rather go to Sushi Zo or Sushi Sushi.

I was taken here for lunch as a special gift — and, thankfully, my host was a long-​time patron and also picked up the tab. (8 pieces of sushi each, omakase-​style, gave us a total over $ 120.) Unless you’ve got big bucks, not a place to try on a whim.
That said, ohhh how good the sushi was. Hiro is exacting. His style fits with how I love my sushi — simple, clean flavors. Every piece was so fresh and practically melted in my mouth. He mixes his own (authentic) wasabi and wow, what a difference. Just watching him work and hearing him explain where the various fish came from was awesome.
In reading some of the other reviews, I think your experience may depend largely on your timing and whether Hiro perceives that you respect him. (I was very carefully asked by my host, before going in, whether I was a picky eater because that doesn’t go over well.) We went during the middle of lunch and were the only people at the sushi counter, so Hiro’s attention was entirely on us and the preparation of our food. And like I said, my host was a long-​time patron; Hiro knew him by name when he came in.
For me, it was definitely a 5-​star experience, but I wouldn’t want to navigate it during a busy dinner hour or with picky eaters in my group. Thus, 4 stars out of 5.
Of course, if you were attending a private performance by Eric Clapton, I’d hope you wouldn’t complain that you only like rap or that the tickets were expensive. This is like that. To appreciate Nishimura, you have to put yourself in the hands of the master artist, on his terms (and it’s best when you have his undivided attention).

All they serve is Sushi. Nothing else. Its amazing sushi done properly with the best fish possible. It is hands down amazing. Hiro is a bit of a sushi nazi however he is masterful at crafting sushi. The aji is to die for! Hiro’s preparation of Anago is sublime. Prices are astronomically high expensive so be prepared. Must call ahead. They will not take walk ins.

The location is unassuming as there is an ivy-​covered entry way. It’s hidden in a lovely location right across from Pacific Design Center.
When we walked in, we were promptly greeted and seated in a quaint and pretty place. The soft, lower lighting was a nice touch too.
Our waitress seemed a bit frenetic but she was attentive.
We enjoyed each plate we ordered and the presentation was very nice each time.
I must say though, their prices are over-​reaching. They do that because the area is very expensive and they pay a high monthly rent, I’m sure.
We will go back again but this time we will sit at the counter to watch the very artistic and masterful sushi chef perform his culinary expertise in front of us.

I’m going with the 4.5 stars here– and I’ll tell you why.
Sometimes you get fed up with waiting for a seat, making reservations, yadda yadda. The better the restaurant gets, the more planning you have to do to eat there. Nimishura has been for me the quiet Japanese restaurant that serves quality sushi in a hidden little part of West Hollywood, right smack in the middle of the city.
I like the restaurant because you can carry a conversation for business, enjoy the food and not have anyone ask you a silly questions every 10 min (but when you do need something, they come right away!).
I’m horrible at recommending specific entrees but you can’t go wrong here. Sorry, don’t expect to get some flamboyant sushi roll for dinner. Only fresh, prepared sashimi here, folks–
Why don’t I give this place 5 stars? because if I do, then I’m going to have to deal with the crowd, the noise and all the rest of the booshizlle that comes with living in LA. Let me enjoy my sushi sanctuary in this city, please.

You know a review of a sushi place will not go well when I tell you that the best thing I had was the fried shrimp head. I like trying new places. I really like trying new sushi places and I was super excited about trying a new sushi place that is considered one of LA’s best.
Generally, the fish tasted ok but it was kinda chewy and did not have that «melt-​in-​your-​mouth» quality you find at the best places. There was not one piece that was memorable. There is a remarkable freshness that was missing here.
Shitake mushroom miso — yummy, we are off to a good start
Clam miso — also pretty yummy
Sushi pieces:
Bluefin tuna
Salmon
Snapper
Toro
Halibut
Yellowtail
Sweet shrimp
I can say the same thing about all these pieces. They tasted a little dry and chewy.
The salmon skin roll was fresh but bland and unremarkable. I actually was craving some kimbap at that point.
The soft shell crab was also ok.
The atmosphere is really austere and serene yet cozy.
The serivce was good — friendly and attentive.

Many Japanese restaurants are expensive, but several actually lower prices at lunch, which creates an opportunity to try these places without taking too much of a hit in the wallet. Kiriko does this as does Sushi Dokoro Ki Ra La and Mori Sushi. Asanebo does not (as their lunch is pretty expensive); neither does Nishimura.
Nishimura is near the Beverly Center and is on a major street (Melrose), but it is tucked away (and hidden). Lots of ivy and no sign – the place is almost barricaded (you have to walk through a little garden courtyard to get to the front door). The inside of the restaurant is small and very minimalist and contemporary. White walls with little to no decorations. Brown wood rafter ceiling. White tablecloth. Small sushi bar. The décor is somewhat similar to Mori Sushi.
I am not sure what the setup is at dinner, but for lunch, Nishimura only offers sashimi (their specialty) and sushi. No hot food. No soup. No salad. Nishimura’s sashimi dishes were similar in style to the sashimi dishes at Asanebo (similar prices too), but Asanebo provides many other options (including Japanese cooked food like yakitori and Japanese style tapas).
While Nishimura’s sashimi prices were pretty expensive, they did cut the pieces relatively thick and you get about 7 to 8 pieces per order. All of their sushi was a la carte and they were priced a tad more than what I see at most Japanese places. The waiter informed me that their sashimi is their specialty. Their sashimi was up with some of the better sashimi dishes I’ve had in L.A. The sushi, on the other hand, was just okay; I actually liked the sushi more at Kiriko and Mori Sushi.
Here is a rundown on some of their dishes:
(Hamachi Sashimi – Japanese Yellowtail – with dai-​dai sauce, cilantro and serrano chile peppers) The hamachi was fresh and thickly cut. Maybe it was the thick cut, but I felt the Japanese Yellowtail at Asanebo had a much more melt-​in-​your-​mouth texture. The dai-​dai sauce was kind of like a citrus and vinegar sauce. Maybe a tad too bitter, but the sashimi dish was good overall.
(Seared Albacore Tuna with grated radish, ponzu sauce and chives) This was kind of a traditional albacore flavor combination I’ve had many times; their interpretation was really good. The albacore was lightly seared and very fresh. The grated radish was good; so were the fresh chives. With ponzu sauce, it is often too vinegary and bitter, but this one was good. It was still vibrant and flavorful, but it was also smooth and light and it really enhanced the flavor of the albacore.
(Seared Scallop sushi) The scallop was split over the rice; it was quite rubbery. The rice was just okay. The best part of it was the little bit of grounded chile pepper paste on it – quite the kick to it and a surprising flavor. The ginger they served with the sushi was very good – strong ginger flavor.
(Blue fin tuna) The tuna was good and fresh, but it did not really separate itself from other good tuna sushi dishes I’ve had.
(Spicy salmon hand roll) This was easily the weakest dish. There was not much salmon in the hand roll (very undistinguishable flavor). It did not have much spice to it either. The seaweed also lacked crispness.
Service was friendly, polite and professional.
I am glad I finally tried Nishimura, but it is very unlikely I will return. There were some bright spots, but the food was just way too expensive (even for sushi). Asanebo is in the same price range as Nishimura (and maybe even less expensive for some dishes); I found Asanebo noticeably better than Nishimura.
If you do come to Nishimura, I highly suggest to stick with their sashimi and avoid their sushi dishes. They did a good job dressing each of the sashimi dishes and while the sashimi was expensive, at least it felt like something I could only get at a few other L.A. Japanese restaurants. I cannot say the same for their sushi.
There is parking available on the street by meter. It was relatively easy to find parking at lunchtime.

Hiro, the owner, is one of the best Japanese chefs in Los Angeles. If you want a great Japanese dining experience, I highly recommend this place. However, be warned, come with a fat wallet, as greatness comes with a price.
Also he can be a bit of a Sushi Nazi, so try your best to be on his good side.

Dont go here if someone in your party doesnt like Sushi with the hopes that you will find something you’ll like.
This place is only for sushi and sashimi lovers and I am not one of them. the Soup and salad were great with good flavor.
However, it is a special place; and eventhough the chefs are eccentric looking they seemed proud and friendly and respectful to our casual dressed party of 3.

Nishimura is hands down the best sushi I’ve had outside of Japan. The cuisine is spot on. There are 6 small tables and the sushi bar. Make a reservation and expect nothing but the best. Across from the Pacific Design Center. Hard to find so pay close attention! Meter-​parking or nearby garage.
It’s pricey, but can you really put a price on perfection? Nah, I didn’t think so! ha!
Anata no kenkou ni kanpai!

I love Nishimura-​san for the wonderful sushi he creates and his dedication to his craft. I admire his sense of pride and dedication the most. And, not to mention, the food is excellent. Love the fact that he commissioned Nishimura sake for his restaurant — which is actually good!
The downside? you may have to wait a bit between service and parking. The meters right in front run until 10pm. Bring a lot of quarters or find parking a block or two away.

Have you ever Ghetto Flipped sushi? (a reference to the term candy flip) It’s when you pad your appetite with crap like McDonald’s before or after eating sushi.
Now why would anyone do that?
Well, no one does it because they want to. Ghetto Flipping sushi occurs when you experience the following 4 things simultaneously:
a) are one sorry poor son of a bitch, literally
b) really really really crave excellent sushi
c) are starving
d) the sushi portions are microscopic
You run the risk of Ghetto Flipping sushi at Nishimura. Nishimura has exceptionally pristine sashimi grade fish. The problem is that you may need to pawn your Rolex in order to satisfy your appetite here. Even my mom who weighs less than a feather was still hungry after our $ 200 meal. It’s a shame. This restaurant could easily be on My Fave 25.
Read on if you are bling bling. Otherwise, head to Sushi Gen to avoid Ghetto Flipping sushi.
The only perceptual cue that you have the correct address is the planted bamboo beside the door. The entrance is deliberately inconspicuous as if to suggest an establishment with a secret following. Indeed, Nishimura has strong loyalists. The restaurant has a very calm and soothing feel. The space is minimalist with white walls. You can hear a pin drop in this place. The focal point of the restaurant is its chef and his immaculate sushi.
I only recommend the Omakase menu here. If you’re gonna spend money, then you might as well go all out. This is the place to go off. YOU MUST HAVE NISHIMURA PREPARE YOUR MEAL. I ain’t trusting no rookie! You are guaranteed to taste an esoteric selection of fish: Skipjack, Spanish line-​caught Bluefin, Kanpachi, kohada, etc. You will def notice the difference in quality. Omakase will run you $ 200 a person here including tax and tip (no alcohol). The portions here are highly rationed. Some of you Unilocalers with big appetites might still be hungry!!!
If money is no object, then head to Nishimura and order the Omakase.