Nearby points of interest
Nearby points of interest
Taking purity and simplicity as its manifesto, Q provides an unsurpassed omakase dining experience. Q features Chef Hiroyuki Naruke's expression of Edomae cuisine, a historical preparation dating to the Edo-period of Japan that was the first to combine raw sashimi-style fish with vinegar-seasoned rice. Q offers a refined and intimate opportunity for guests to savor and celebrate uncompromised Tokyo-style sushi here in Los Angeles. Our 26-seat dining room matches the care, creativity, and craft of Chef Hiro's cuisine, melding Japanese tradition and striking modernity. Lighting sets the scene, featuring hundreds of glowing orbs that converge above the sushi bar and direct focus to Chef Hiro and his culinary artworks. From the undulating ceiling to the bar itself, the dining space reflects the deep Japanese appreciation for wood in its relaxing natural form. Furnishings include contemporary interpretations of Japanese Zaisu chairs, and tables that feature centuries-old joinery technique
Los Angeles, CA 90014
Sushi, Japanese, Seafood
Hours of Operation:
Monday - Thursday: 6:00pm -10:00pm; Friday & Saturday: 6:00pm -11:00pm
Between Grand and Olive
$50 and over
AMEX, MasterCard, Visa
Street Parking, Parking Structure, Valet Parking is $8 Available starting at 7:00 PM
Beer, Chef's Table, Non-Smoking, Wheelchair Access, Wine
Q Ratings and Reviews
There is no doubt that this is a high end sushi/sashimi restaurant. But that is what it is. Sushi and Sashimi. Lots of it! Big meal is 17 courses. Very well done. Some items were excellent to outstanding and very memorable. Some items were a little flat and are very forgettable. It is a very nice dining experience with a price that matches.
Be prepared they automatically add 20% gratuity to the bill and it appears they add it pre-tax, so that you are paying tax on the 20% gratuity.
Hi, the food was delicious and fresh but the place was very busy and bit noisy. When I arrived I did have an issue with the Open Table Reservation. They told me that they did not have a reservation and I should call and not use Open Table. They were able to seat up at the bar.
I made the reservation for my out of town friend and his 13 year old grandson. His feedback to me was "spectacular". He said the food was amazing, every attention to detail was amazing, and each dish was memorable. His note to me was that every morsel was consumed. He said the restaurant team treated them phenomenally well, the people they met at the sushi bar were terrific, and observing all of the dishes being constructed was very special. It is very small and it is expensive, but his comments were that' "it was special and well worth it". One of the most enjoyable meals he has had in a long time, and as far as sushi goes, every morsel was just phenomenal.
Brought my husband here for his birthday. I read reviews on Yelp and made a reservation despite some of the comments. The restaurant itself is very elegant with modern touches but keeping in form with the Japanese aesthetic. They have a small sake selection, however you won't be able to find anything less than $45 for a 10-12 oz carafe, a larger 24 oz bottle ranged from $65 upwards to $200+. We decided on the $200 pp omakase option but felt it wasn't on par with other omakase experiences we've had in LA or Japan before. While the fish itself was delicious and beautifully prepared, the rice was over seasoned and overwhelmed every single bite so that it was hard to differentiate each course from the other. While we dined I recalled a particular Yelp reviewer's comment that the rice was way too sour and I would have to agree that it was not that delicate rice vinegar flavor anyone who knows nigiri would be accustomed to. Instead we were met with an apple cider vinegar tartness that lingered on the palate. And I'm only guessing they use apple cider vinegar based on the color of the rice which had a slight reddish brown hue. The meal ended somewhat abruptly when we were served a piece of their special tomago and a cup of hot green tea. The tomago, while delicate and almost cake-like in it's texture, appeared to be prepared unevenly, meaning we were served a border and corner piece from the tray and it was also a little sunken in, similar to what a cake does after it's from removed the oven. Overall it struck me a little odd that it's corners or edges weren't trimmed to ensure the tomago had the same texture throughout. Corners and edges work for brownies but when you're expecting the same meticulous Japanese preparation you're used to with other omakase experiences, it left me regretting spending $600+ for a meal that left little to no impression on me. I would not recommend this place for dinner but if you're curious they also serve lunch at a much lower price point.
This is a very high-end sushi restaurant. If you dine at Q, you should expect an authentic Japanese sushi experience. The atmosphere is very quiet and reverent. Seating is limited. The day we dined, there were only 4 of us. The quality of the food is exceptional. The quality of the sake is also exceptional.
If you have a chance to eat at Q, you should feel very special. The number of people who get to eat at Q is limited. They do not allow that many people to dine there every evening. I would not recommend eating at Q if you are only an occasional sushi eater. If you are a sushi foodie, have a discerning pallet, or if you want to impress a Japanese colleague, this is the place. I went on a date and it was a wonderful experience, however, we would likely not go back.
Master Chef Hiro came to LA from Japan. His goal is to create a high-quality experience equal to what he had delivered in Tokyo. He definitely achieves this. The challenge is that the environment is very somber. Conversation is a bit challenging because it offers no privacy. You feel like the only acceptable conversation is regarding the exceptional food. If I brought a larger group of 6 it may be fun, but with a $$$$$ price point it is not for the casual diner.
Best sushi bar I've ever been to. Worth every dollar I spent on. There were many appetizers, including sashimis. Topped with amazing sushis. We went there as soon as it opened, during weekday lunch, so we were the only ones. We had a nice talk with Hiro. It was amazing experience and amazing food. I would like to move to LA just so I can eat Q Sushi more often..
This was a truly exceptional and memorable dining adventure. The unassuming entrance door remains locked until exactly 6 pm, at which time you enter a portal into what could be a sushi restaurant in Japan. The sushi chef (itamae) is a master and as by tradition works almost entirely himself preparing every piece of sushi or sashimi. The meal flowed well from the beginning to end, and each piece from the omakasi menu is like work of art and carefully constructed by chef Hiro. The end of the meal is sweet sorrow, and it leaves you wanting to come back for more. If you have seen the movie "Jiro dreams of Sushi" and want to experience that, you should come here.
Wonderful experience! Celebrated my cousin's birthday here and we were the only customers during the first seating of the night. The food was thoughtfully made and delicious. We were also able to talk to Chef Hiro throughout dinner service. Definitely recommend this restaurant!
We went to Q for the first time for lunch, and it was so outstanding that we booked for dinner the following night. There was almost no overlap in the menu.
The quality of the food is extraordinary.
This is a boutique restaurant, which apparently only accepts eight guests at a sitting. There appears to be at least five staff, including the master chef, the manager and an engaging American host at dinner who speaks fluent Japanese.
This is a restaurant in which both the novice and connesieur will feel equally at home.
For those who have never eaten in this style of restaurant, the menu is almost exclusively raw seafood. For both our lunch and dinner menus, only one course was cooked (by blow torch).
The menu will vary by season and depends on what is available in the market, in Tokyo as much as in LA. For example, both our meals included the three traditional cuts of tuna, but for dinner we also had hairy crab, Japanese needle fish, and mackeral from Japan. For lunch, we had the sea urchin from Santa Barbara, but this is not our favorite. This was duly noted by the chef, so we had a different course for dinner.
Guests sit at the long bar in front of the master chef, Japanese style. Aside from providing a vantage point to watch a master class in sushi preparation, it also enables you to ask questions to the chef (within reason; he is a busy man).
The chairs at the bar are amazingly comfortable. I don't like sitting on stools, or even at bars. But these chairs are wonderful.
Given the sources of the ingredients, the skill of the master chef who has trained for at least 10 years to attain this level of expertise and the ratio of staff to guests, this restaurant is necessarily expensive (although the wine list is not). I would recommend you note the prices before booking. The restaurant is certainly worthy of the charge, but will not fit everyone's budget.
This is Japanese cuisine matching the highest quality served in Tokyo. Enjoy.
Q is exquisite. The best sushi we have had since we were in Tokyo a decade ago. Four kinds of fish we'd never even had before, amazing combinations of tastes -- fish & sauces in appetizer bowls, an incredible shishito relish on seared toro! Yes, chef could've given us two pieces of sushi at times when he gave us only one each. Especially because it was so very, very $$$. But as a one-percenter- kind of afternoon, it was really excellent.
Ate on a Wednesday night at 6 p.m. Only six people were eating at the ten person bar. Service was perfunctory. The allegedly super high quality sashimi and sushi was rather ordinary with only minor variation between courses on the 20 course meal. Rather expensive for the quality and value received, compared to other high end sushi restaurants in LA, NYC, and Tokyo.
The rice over-powered the taste of the apparently superior fish, but since the rice over-powered, over-shadowed, you cannot tell aside from the urchin taken from a plastic container. Everything was served too cold, so the falvors were not released. The toro's fat was untasteable due to the coldness of it. The egg desert was also too cold. So this place ended up feeling overprivced for the sole reason that everything was too cold and the rice over-powering, and also for not letting some guests know they were being too loud and obnoxious.
I've eaten a lot of great sushi before. The service was great! But the food wasn't not. It miss that "WOW" factor of what excellent sushi suppose to be like. I feel like the chef has become Americanize. The food was not orgasmic. It did not bring a smile to my face. I feel like you taste the rice more then the fish itself.
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