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Yamakase Los Angeles Yelp Reviews
Latest Reviews On Yelp
21 Reviews
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This is the first time I've been to the new store since
This is the first time I've been to the new store since Yama San closed during covid. The menu is a little different from pre covid and during the time where he did private house parities. But what hasn't changed is the quality of food he serves and the amount of food. Everything is as always, super fresh and out of this world good! If you love black truffles, caviar, and uni, this is your place!We always love the BYOB and also love sharing drinks with Yama San and conversing with him. He is an exceptional host and their service is incredible. Here is never a time our drinks are empty, whether it be tea, water, alcohol, etc. But make sure you don't fill up on too much liquid or you won't be able to finish all the delectable food! There is no walk ins here as Yama San has to order everything in advance. It is a prefixed omakase. In regards to seating, there are two huge booths and seats at the bar. Make sure to call and reserve ahead of time. You won't regret it.
Be the first to ReplyWe've dined with Yama-San several times since the last
We've dined with Yama-San several times since the last review. Just dined again and wanted to reiterate that Yamakase is still outstanding. The ingredients were fresh and several dishes were created based on what is in season. There is a lot of uni, truffle, and fish eggs, so beware if that's not your thing. The service was impeccable and we were very well attended.
Be the first to ReplyThis was one of the most unique and tasteful Omakase
This was one of the most unique and tasteful Omakase experiences I've ever had in North America. Not just the food, but even Sake was extra special. Chef Yama is a star himself, and this is a crystal clear 5-star experience I highly recommend
Be the first to ReplySo, we had a celeb sighting here.
This place has probably the freshest sushi I've had in a while. I admire that the chef allows for the ingredients to speak for itself and let's the fish shine. There are sushi places that add a lot of different sauces etc to enhance the fish, but this place really is all about the fish in it's natural state. We sat at the counter, which I feel is the best seat in the house, for a sushi restaurant, and found everyone pleasant, friendly, and welcoming. I"d definitely come back again for the natural sushi style.
Be the first to ReplySimply the best! It's been 10 years since we met at the
Simply the best! It's been 10 years since we met at the original location and here we were last night. Thank you for the great memories.
Be the first to ReplyStrange how everyone's either 5 stars or 1 stars.
..I think it just goes to show the people who fall for hype vs the people who know betterThe naysayers aren't exaggerating - it was good- uni truffle & crab stacked differently as one reviewer said..worth $430 per person? Hell no.Also, waitress, don't ignore your patrons when they ask you to take a picture, pretentious brat.
Be the first to Replyyama-san is a legend.
go for the quality and the company. This is omakase pilgrimage for me regularly!! so creative and delicious!!
Be the first to ReplyFood was good but way too expensive, $1k for 2 people with
Food was good but way too expensive, $1k for 2 people with 1 small bottle of inexpensive sake. I guess it was worth it for a one time try.
Be the first to Replyi wanted to have nice special dinner for my wife's b day
i wanted to have nice special dinner for my wife's b day but only disappointment .first surprise was they kept same interior , no changes from previous ramen ship who serve $10- a bowl water was served with thin plastic cup then charging $20- for water but never mind , lots more coming first dish , looks nice but smell like fridge .chef's pick wine , i am not sure mark up , bottle looks nice and old but taste more old. totally vinegar . . this is LA 's best restaurant if you only want spend more than $500- per piece for joke .
Be the first to ReplyMinus 5 stars, all they do is serve cheap black truffles
Minus 5 stars, all they do is serve cheap black truffles and LOTS of Truffle oil, really, for 400.00, plus tax and 20% tip ?? and charge for water !! WOW one of the worst nights ever, for 3 hours, all cold foods, AND EVEN frozen Toro, what should I do, take it home and let it defrost ?? And cold cold and FROZEN TORO, and they asked if we would like to do that course again for extra charge, I said, NO I time is enough to remember you !! Anyway, I guess LOW quality these days has a lot of audience !!
Be the first to ReplyOne of the best Japanese omakase restaurants in Los Angeles
One of the best Japanese omakase restaurants in Los Angeles and certainly one of the most creative. From the mundane--the chef's sushi rice is masterful, his broths delicious--to the unique--flourishes that no other Japanese chef would try--everything is top-notch.Some people seem to have issues with some of the flourishes, as they aren't "traditional" Japanese per se (he might have an amazing mozzarella or tomatoes incorporate in a dish, not customary for Japanese cuisine), but that's where Yamakase is so much fun. The chef always sources the best, often the rarest (or timely) ingredients, and uses his imagination to do things that stretch the boundaries in creative ways. The way his famous frozen toro/uni/crab/warm brioche sandwich melts together in your mouth, the unbelievably in-sync but unexpected juxtaposition of clam and baby Japanese peach, a small layered treat of persimmon and European butter with Marcona almonds and truffle... all these things are one-of-a-kind and alone worth the experience.
Be the first to ReplyI am half-Japanese, lived in Tokyo for 2 years, and have
I am half-Japanese, lived in Tokyo for 2 years, and have eaten at many of the great Japanese restaurants in LA.Our meal at Yamakase (for $440 each with tax and no alcohol) felt like eating in a real life version of a parody, where a bumbling cook with no training is given a free box of expensive ingredients and tries to conjure up a meal. In this episode, the chef has only a homely set of small, cheap bowls to serve with, and no oven or heat source. In fact, everything is served ice cold as though taken directly from the refrigerator. The first red flag was that the chef was standing at the front door smoking when we arrived. The second was that water was served in plastic Solo cups. The restaurant smells slightly rancid, the decor is dingy, and expensive wine bottles line the walls in a mashup of frat house decor meets wealthy victims list. Yes, you will be served a predictable hit list of uni, truffle, caviar and oysters, but no where have I found these precious ingredients delivered with less thought, skill or intent. Just because they're expensive doesn't make them good in the hands of a fraudulent imposter of a chef. Three separate dishes were drenched in gooey sesame salad dressing, the sushi was pre-drowned in gallons of soy sauce, and the hairy crab was offered up as though the chef had stepped on it in the kitchen and then still forgot to include any sauce. Cold, slimy and mushy was the predominant theme of the meal. This was interrupted once by a serving of trail mix, and another time by a bowl of soba that while tasty, was delivered overflowing a small miso soup bowl as though from an elementary school cafeteria. The saddest part of the evening comes at the end, when you're feeling offended and nauseous, wander across the street to the vibrant scene at the Oaxacan taco stand, and slowly savor two delicious tacos, dejectedly wishing you had bought 200 of these instead of getting conned by LA's greatest sushi scam artist.
Be the first to ReplyOh man.
Yamakase is one of those spots you save your stomach for all day until dinner, and try to eat as much as possible because chef will stuff you to the brim. Reservations are required beforehand and it may be invite only - not too sure if it still is. Alcohol is BYOB so be prepared for lots of drinking as well if you do bring it! My second visit here was a couple weeks ago and the menu was quite different but he still had his classics! Highlights for me included the truffle frozen toro toast, the persimmon butter cake, the Japanese hairy crab, and the tofu uni dish. There were less nigiri pieces from the first time I visited and more dishes overall, and I did miss the duck ramen and wagyu which he did not serve this time around. The eel was amazing though, and of course the baby peaches at the end which are super rare!All I can say for this spot is be prepared to leave full, and be prepared for copious amounts of truffle, uni, caviar, and more.
Be the first to ReplyOh Yamakase probably started our journey of omakase and
Oh Yamakase probably started our journey of omakase and chef choice binges about 7-8 years ago. It was definitely eye opening to eat all the decadent food. He is obviously known for being super generous with his portion of truffles. I felt as if he was raining truffles on our toast. We had a 6-7 years hiatus of eating here and recently decided to try it again. The price was definitely way higher - about $100 per person higher making the bill $1300 for 3 people including tax and gratuity. At least it was BYOB. We did have a lot of fun looking over what people drank at his restaurant since he keeps the high price bottles as decoration. The food was a little less heavy then I remembered it - which is a good thing. I remember i was not able to finish the meal before. Our favorite dish was the "raining" truffles toast which was similar to how we had it 7 years ago. I'm happy he kept this dish. The truffles he used was likely the black winter truffle which was super earthy and not heavy at all which was great. The unagi was another great dish. My hubby is super sensitive to the fishy taste of cooked unagi and this grilled unagi was the first one we've had that did not have this fishy aftertaste. Also grilled to perfection with a little crunchy texture. I love the intermission of the truffle flavor plum and cheese toast with almonds. It had a very light sweetness and a great way to clear the plate for the next savory dish. My least favorite dish was the tuna. I really did not enjoy the heavy and salty miso sauce which overpowered the tuna. I usually would enjoy crab but the crab that night did not taste super fresh as I would expect from this type of establishment. It didn't taste bad but it felt as if the crab was left in the refrigerator a few days before serving to us. Another hit was the plum at the end. Super delicious and refreshing. The sad part was we only got one tiny plum for dessert. I was surprised that we didn't really get a full dessert. At this price, we should be getting 2-3 desserts! Yamakase moved to this new location and it looked a bit run down. He has the counter tables plus two diner like table setting. We sat on the table and was very close to the bathroom and pretty much can smell some of the cleaning agent use to clean the toilet. That was not the most appetizing. I felt overall the meal was good but not enough to justify $350 per person. I thought his meals at $250 per person was way more worth it and now price went up but food quality did not. Still good but not that good given all the missing stuff that comes with a great dining experience or a great meal in general.
Be the first to ReplyThis is the BEST Japanese food I ever have! The material is
This is the BEST Japanese food I ever have! The material is so fresh and the service is also superb! Will come back for sure!
Be the first to ReplyIf you're lucky enough to get in, this dinner will change
If you're lucky enough to get in, this dinner will change your life. Yama has an understanding of food rivaled by none. Come ready to eat, laugh, and lose your shit and how your tastebuds react to this meal.
Be the first to ReplyFinally, I am writing a review for yamakase.
I have a lot of comments about yamakase, but then I am getting too lazy to write so many words every time. Lol!After all, here is my final conclusion:"If you are getting tired of all other sushi restaurants in LA, and did not find something surprising or interesting. Come to Yamakase, chef Yama San will always surprise you with the most special ingredients!!!"So first of all, you will definitely feel filled in here. The whole course has a big portion. Secondly, the chef is actually very nice. I saw some people's comments and thought he was serious, but he looked serious only while he was cooking. If you do talk to him, he is very nice indeed. Thirdly, you are eating interesting ingredients here, and it is very worth it. Every time I come here I get surprised. From my point of view, every Chef has his own goal and pursuit. I feel like chefs are really seeking for different ingredients and rare ingredients. That's why I always get surprised. At last, some tips for you if you do really want to try it out. If you don't have any friends who have dined here before, you could go to their official website and request an invitation.
Be the first to ReplyThe food was not creative, and the ingredient was not fresh.
The environment was also sub-par for the price of $400+ per person. Most importantly, hygiene was a big concern for us since the chefs were not wearing masks while preparing the food.
Be the first to Reply1.slow work because of there are full and 17 people 2.I am
1.slow work because of there are full and 17 people 2.I am full with the water which is not free not the food 3. I am here made reservation for 2 was told 15 + dishes but only 12 here today and the chef told me becausw all the food rate go up .yes of course but you already go up your rate 4. the quality of the food I can only say so so not worth this money 5 when I saw all guests are Chinese then I know because of Ads so everyone come and have to say good becausw they do not wanna act different but actually it is not as you think 6 .the reservation policy only a business idea not mean they are busy and full 7. I know after this review。you guys will remove me from your list but PLEASE DO IT BEcause Iwill never come back and for sure to tell anyone and put all review Ican to tell the people the truth If you not prepare enough food for 17 why you book for 17 people ,spend 800 + at least made my husband full but not tell me if not full extra hand roll we have to pay extra A BIG JOKE After covora virus time understand for you need go up rate but after youalready go up the rate please make sure you keep the quality and eough dishes if you tell me 12 I will not go today and then forever No need wait u remove me from your listYou are on my black list forever That is the reason why more and more pleass not come back instead of goint to other oneBECAUSE AT LEAST WE CAN BE FULL NO EXTRA CHARGEI THINK I WILL TALK TO MY BANK TO GET SOME OF MY MONEY BACK FAKE Ad
Be the first to ReplyI was stuffed to the brim when all was said and done.
This was definitely partially due to the amount of drinks I consumed during the meal because not only was the tea so delicious, my own BYOB drinks were just fantastic too (started off with kombucha, then had sparkling water/beer).TL;DR is that it's a must eat if you've got $350-375 to blow on a meal that will leave a lasting memory on you. Make sure to bring some beer.All 18 courses: 1) Yuba, ikura, freshly grated wasabiWe open with the yuba (tofu skin) that was smooth and creamy. Pops of the ikura (salmon roe) added brine to the neutral dish and the freshly grated wasabi provided a nice sting to counter the brine. It's quite rare in the US in my experience to see real wasabi being used and you could tell this was the real deal because it was an incredibly bright green.2) Squash, truffle, Japanese uniAlready we start to see what will be the theme for the dinner - lots of truffle and uni. A wonderful combination.3) White truffle, Spanish almond, and persimmon sandwiched between Normandy butterBefore this, I probably only had one instance where I tasted white truffle and it tasted very light. The persimmon and Normandy butter squares were a great mix. I think the almond and truffle mostly provided some textural contrast.4) Mantis shrimp, lobster, squid or clam?, baby peach (green)One of my favorites in terms of novelty. The seafood was mixed with a soy based sauce, but the baby peach was the most curious thing for me. Initially, I was expecting something savory like an olive but the sweetness of it surprised me. After the meal, I found out it was a baby peach. Yama-san said the thing is expensive, about $2 per grape-sized baby peach.5) Japanese scallop, pesto aioli, dried egg yolkPretty solid, tastes as you'd imagine.6) Spoons: oyster topped with uni, 2 types of caviar, soft boiled quail eggYama-san's signature dish. Imagine eating a bunch of seafood with balsamic vinegar.7) Anago with miso sauceSeawater eel is really fluffy if you've never had it before. This creamy miso sauce just sent this dish to heaven. Another one of my favorites.8) Steamed ice fish wrapped in leaves and with small fish plus crazy good green sauce with guts Loved this dish as well especially the sauce made from fish guts and was great with the green tea.9) Wagyu beef curry with fried fish, cuttlefishUpon the delivery of the mildly spicy beef curry, I immediately knew to ask one of the waitresses to pour me the nonalcoholic beer I brought, which is brewed in the classic German style. This would be great with any lager. The beer added the bitterness I needed to counter the tanginess and spice of the curry sauce. I loved this curry because it had hints of the sauce you'd use for tonkatsu.10) Toast with frozen toro, blue crab, truffle, and uniThis one was again one of those decadent dishes to bombard you with more truffle and uni. You can do no wrong here.11) Bluefin tuna with micro greensYama-san was prepping this when we entered his restaurant and since it takes some time to break down a tuna, prepare to chat it up with your neighbors or bring some semblance of patience before the meal begins so you can get some high quality tuna. Enjoy the simplicity of quality fish.12) Negitoro with truffled parmesan, soft boiled quail egg.This one was fantastic with the green tea. Something about a creamy and fatty fish with cheese that needs tea to cut through the fat. Quite an interesting combination I did not expect would taste as good as it sounds.13) Hairy crab Kegani in Japanese. Was cool to try this in the states. The meat is looser and smaller in quantity than the Dungeness crabs you'll find on the west coast.14) Seafood ramen with spicy meat broth, crab, shrimpApparently made using bottled water from Japan. Crazy man. This was another dish that went well with the "beer" or sparkling water. I'd consider the spice level to be a medium.15) Wagyu beef with mushrooms and truffleOne of my faves. Beef with mushrooms and truffle with a slightly sweet sauce is just a winner.16) 4 piece sushiThe typical tuna, some white fish I don't remember. At this point I realized what a mistake I made not skipping breakfast.17) 1+ hand rolls with uni, blue crab, shisoNow, Yama-san will make you some hand rolls. Theoretically you can eat as many as you can but I could only fit 2. Most people ended up eating 1. No one attempted a 3rd. Anything with uni is a win in my book and the mix of creamy/slightly salty uni with the sweet/creamy blue crab was great with the seaweed and sushi rice. The shiso leaf was questionable, I personally didn't care too much for it.18) Crisp peach sorbetThis was made with the baby peach that we also had earlier in the dinner. It was refreshingly light and mildly sweet. Thankfully we didn't have a heavy dessert because I think I would have not been able to hold everything down.
Be the first to ReplyLOVE, LOVE, LOVE, YAMAKASE!!!My favorite Japanese
LOVE, LOVE, LOVE, YAMAKASE!!!My favorite Japanese restaurant in LA.I no longer live in LA anymore, but I used to make excuses to come dine here!!!Yama san uses high quality Japanese food and creates his own unique dishes.SO WORTH IT.You can't find anything similar anywhere in the world.During COVID, they're offering takeout, but hopefully things get better so I can travel to LA and dine here again!!!
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