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
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.
They didn't ask me what I can not eat or allergies . But they were asking to other customers. I guess he forgot. And when I said I can not eat egg when he gave us egg dish, he just said ok and he didn't give me anything else instead. It's omakase course so they should have asked in the beginning and most disappointed thing was he was giving something else to the lady next to me when she said she can not eat Uni. I thought it was unfair. And 20% service fee was included.
Worst dining experience I've had in LA in quite some time unfortunately. Ordered the speacial Botan omakase menu for 250 dollars each and would have thought it was the regular menu. Nothing special, not very many pieces and we left hungry. Incredibly disappointing. My wife is Japanese and she was shocked by how poor the overal experience was. Would never recommend this place to anyone who is a real experienced sushi or food enthusiast. Update: emailed The chef, Hiro, was was polite but unapologetic and basically dismissive overall. We're not coming back here again to say the least.
Straight up. Best sushi I've ever had BY FAR! If you are looking for an authentic edomae style Omakase, or just looking for some incredible sushi, try Q.
Be prepared to go on a journey led by Chef Hiroyuki Naruke but don't expect to get full from the meal as edomae sushi is very small.
1. I'm not a professional critic. Everyone is entitled to own opinion. Here is mine.
2. Do not come here expecting the usual "rolls" and salmon nigirizushi or side dishes...etc.
3. This is the real deal. True art form of sushi creation. It is how it is meant to be. Sure there could be "better" places but chef Hiro is definitely one of the ones on the top.
Words cannot describe the taste of the each individual creation...you just gotta try it. It makes me somewhat uneasy, borderline angry, that some people think the sushi here is bland. I actually think it is on the salty side. (But then again I see people dipping soy sauce back and front of the rolls in other so called sushi restaurants)
We came here for anniversary lunch. I was so happy that it is open during lunch hours. With kids it is really difficult to go for do special dinners for us.
11 pieces for 75$ 15 for 125$ plus gratuity.
Quality of the fish is apical. No question. The chef politely told us of what the fish is and where they came from.
This placed uses black vinegar (higher quality) instead of distilled white vinegar.
Very fresh ingredients - I generally hate uni but uni here actually tastes sweet.
Wasabi is also freshly ground right before your eyes.
Ponzu is made out of katsuobushi squeeze.
Seaweed and rice blends well and complements the ingredients on the top. It's joyful to experience how the rice, seaweed and the fish all spread out evenly in your mouth as soon as you put it in...to bring out the best flavor in each fish.
If you have the palate to really appreciate "bland" /umami flavor this is a must for you. Trust the chef and enjoy his creations. If you have "well I wanna eat what I want to eat bc I'm paying a lot" mentality this is not for you.
Thank you Q and the master chef Hiro. We will be back.
This was one of the most spectacular dining experiences I have ever had. Chef Hiro personally tended to every detail, down to which region the fish came from. I've never had fresher sushi, or an overall better experience at any Japanese restaurant. I simply can not say enough positive things about this place. But be prepared for the bill.
Please sign in to record your input. Thanks!
Report this review as inappropriate?
If you believe this review should be removed from OpenTable, please let us know and someone will investigate.