Los Angeles, CA 90014
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
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
Q is exquisite. The best sushi we have h ...
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 ...
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.
Best Sushi I have ever had! Chef Hiro is ...
Best Sushi I have ever had! Chef Hiro is an amazing sushi craftsman who delivers flavor you would never expect from a bite of sashimi. It's expensive but worth it!
My GF and I are thinking of what the next special occasion is so we can go again.
The rice over-powered the taste of the a ...
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.
They didn't ask me what I can not eat or ...
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 i ...
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 ...
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. Everyo ...
- I'm not a professional critic. Everyone is entitled to own opinion. Here is mine.
- Do not come here expecting the usual "rolls" and salmon nigirizushi or side dishes...etc.
- 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 din ...
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.
Excellent omakase dinner. The Chef's sel ...
Excellent omakase dinner. The Chef's selection of 'tsunami' dishes and sushi was of the highest standard. The Chef's preparation and flavor of rice complemented the taste of the freshest fish.
The 16-course dinner epitomizes Japanese cuisine at its best.
Chef and staff was great. It was very pe ...
Chef and staff was great. It was very personal, I like the enviroment and the vibe. Quality of the food was outstanding, unfortunately I feel like the chefs menu could of been more creative and given more for the value.
Subtleties of sushi experience in an-oth ...
Subtleties of sushi experience in an-other-worldly environment of peace, quiet, and cult for gastronomical tradition. Not only perfect fish, as expected for this price, but also unique rice, size, ambiance, and experience.
Q may be on the main road but it is sere ...
Q may be on the main road but it is serene and peaceful inside with a beautiful decor. I was, in fact, the only person in the restaurant for the entire meal - and what an experience! Q is "omakase" only (i.e. the chef picks your courses, and then at the end asks if there is anything else you would like) and the food is of the highest quality. Each dish is very traditional and "pure" - fish, of many different kinds from many different areas, without bells and whistles - and beautifully selected and prepared. I am not sophisticated enough to tell you the difference between New Zealand fish and Californian fish; you are not paying for "flavours" per se (which are not strong at this level of sushi if your taste buds are as unrefined as mine!) but exquisite textures and quality of fish. You are paying for a fine dining experience and that is what you get. A wonderful meal.
The food was very good but too overprice ...
The food was very good but too overpriced. Also, a Chef's menu with so many courses should include at least one dessert. The last course was supposed to be dessert, but it didn't taste sweet and they didn't even tell us it was the last course or considered dessert until after we ate it. Disappointing end.
A serene experience and one of our favou ...
A serene experience and one of our favourites during our time in LA.
Sitting at the bar is the only way to go. The best fish we'd ever eaten. The uni is a miracle of texture and flavour. Everything is immaculately prepared before your eyes. We lost count of the number of courses but somewhere around 20 we think. Even dessert is based on shrimp! Not cheap.
This is an Omakase sushi bar with 2 seat ...
This is an Omakase sushi bar with 2 seatings, 6:00 PM and 8:00 PM. (There are also a few tables but the sushi bar is where you want to be) Don't expect fancy rolls or splashy presentations. This meal is understated, refined and a chance to watch a master sushi chef create simple presentations of sashimi and sushi. Unlike the everyday sushi bars which we frequent regularly, Hirkoyuki Naruke, makes sure that each piece of fish is served to advantage (watch how he takes the skin off one fish and not another...there's always a reason and he is glad to explain it). He starts with sashimi and follows it with sushi. The rice was the best I've ever had (from Japan). Most of the fish is from Japan but the Uni was from Santa Barbara and we also had fish from Baja. The Tamago was made from egg and shrimp and was by far the best I'll probably ever have....something to do with the texture as well as the taste....almost cake-like.
We were there on a Thursday night. There were only 5 of us seated at the Sushi Bar. Behind the bar is a counter filled with ceramic vases or all sizes and textures. There was also a long lacquered piece which turns out to be a the sheathing for the sheathing of a sword. Nice to look at. Above our heads are strings of transparent golden balls which serve as the lighting. It's the only thing in the restaurant that was a little overdone...
Like most Omakase, this is an expensive meal with expensive sake but worth the price for the experience of savoring every bite or every piece of fish.
It is totally quiet in the restaurant which was nice for a change but after about a half hour we started talking to the 3 strangers next to us.....after all it's a sushi bar.
This was absolutely, hands-down, the WOR ...
This was absolutely, hands-down, the WORST dining experience I have had in years. In fact, this is my very first review, and it's being written to express the extraordinarily high level of discontent that I have after visiting this spot in downtown LA.
After walking into the front door on the evening I visited I was told that the $170.00/person prix fixe omakase menu (chef selection) was going to be spectacular and that this would be a very special evening. After a moment or two of thinking about the completely revised terms, I agreed to stay and went along for what ultimately turned out to be a completely underwhelming ride.
What went wrong besides the $430.00 bill? I'll start by saying that the food was average, at best, which is a crying shame given the reputation that the place has with local sushi aficionados. I've had better sushi at hole in the wall restaurants when I was in college and had limited financial resources - THIS PLACE IS THAT BAD. Next, I would argue that the staff here is pretentious, un-attentive and not particularly welcoming/friendly. Lastly, I'm a tall guy (6'3") and was forced to sit elbow to elbow at the sushi bar with 4 other couples while there were numerous other tables that were open and would have provided a much nicer dining experience.
Am I aware that omakase preparations are most commonly done while being seated at the bar to provide a glimpse into the chef and his unique culinary abilities? Of course I am, but sitting there was VERY uncomfortable, as I barely had enough room to move my elbows and sat next to someone that clearly forgot to use deodorant that day. The best way I can describe last night's dining experience was eating very average sushi in the middle seat of the economy section while on a 2.5 hour flight all while being seated next to someone that didn't shower for several days. If I could rate this place 0 stars, I most certainly would. I will NEVER visit this place again, you can count on that.
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