Sushi Yotsuya

As a sushi connoisseur, this restaurant exceeded all of my expectations. The traditional sushi was exceptional quality. Everything we ordered was absolutely delicious. The owner and server were so welcoming and we loved the atmosphere. Will be back again soon!

This is the best sushi you will ever eat. The nicest sweetest chef with authentic sushi. You will never look at sushi the same after this

Authentic flavors of Japan. We were very impressed with everything. I am particular about the quality of sushi, especially the rice. Masa-san's sushi was exceptional. The server "Demi" brought the respect and sweetness you would get in Japan. The quality for the price is reasonable. This is on my favorites list now.

Sushi Yotsuya (yoh tsoo yah) has a very traditional Edomaè (eh doh mah eh) style which means that there will be no "clown rolls" which combine fish whose flavours or textures clash & then are doused with unctuous mayonnaise, tons of Sriracha or cloyingly sweet "eel sauce". If this kind of LA County fair-like food pleases your palate, save your money & don't go to Yotsuya. 1) Hotaru Ika were small squid about 3 inches long, probably steamed w/ a Sumiso (soo mee soh) Sauce which is a combination of Miso paste, sugar, Japanese rice vinegar & lends earthy, fermented sweet Umami along w/ gastrique to enliven the subtle squid flavor. 2) Red Abalone was served raw sliced in its own shell. The al dente textured meat was trimmed w/ black edging & had a natural slipperiness & touch of sweet ocean minerality. Also flame seared soft, bitter liver & parts of the abalone. 3) Shigoku Oysters in Ponzu (pohn zoo) Sauce. Raw oysters tasted of ocean brine & the supple meat had a velvety thick texture that was enlivened by the citrus juice in the Ponzu sauce. 4) Ankimo was revelatory. I was used to eating the ready-made Ankimo that is sausage shaped & wrapped in clear cellophane plastic. Many times this kind of Ankimo "torchon" was dense, heavy, & smelled old & fishy. Ankimo served here is the liver itself in its natural shape. Texture reminded me of grilled foie gras de canard w/ a similar light liver taste. Color of the Ankimo & foie gras were also similar w/ light beige brushed a meaty rosy pink. Sweet Sumiso accompanied the Ankimo just as a glass of sweet Haute Sauterne would accompany foie gras. Sushi: 5) Maguro was aged which gave it a buttery, meaty texture. Flavour is similar to aged beef where you can taste a bit of iron from the blood. 6) Toro is aged for a gamier edge. The fattiness melted in the mouth, but a more primal taste of meat lingered on the tongue. 7) Sawara/needlefish has the most translucent beautiful flesh w/ bright fine silver scales. Chef Masa placed a sheet of bright spring green Shiso/Japanese basil under the translucent Sawara to create a truly elegant looking Sushi which is translucent w/ glowing green underneath & a shining silver streak on top. Sawara is very delicate in taste. Use of Sho-yu/soy sauce would be a sacrilege. 8) Kurodai/sea bream is white, slightly chewy w/ clean, light sea flavour. 9) Akadai/red sea bream had sweet meaty sea kissed Umami w/ Iki/ liveliness, vivacity. 10) Kamasu/barracuda is white, dense, meaty. Slightly sweet & dressed w/ lemon zest & finely julienned dried red chile. 11) Aoyagi/surf clam is wonderful w/ fleshy soft yet al dente texture & sweet briny flavour that lingers. 12) Hirame/halibut was a neutral flavoured fish that for me was more about soft, velvety texture. 13) Tai/red snapper was soft pliable meat & sweet sea brine came together for the ideal Umami. 14) Ika/squid was pristinely white, slightly rubbery, but firm. Yuzu Kosho-/Japanese lime zest & green chile paste dressed the mild Ika w/ piquant citrus gastrique. 15) Saba/chub mackerel was marinated in Japanese rice vinegar to firm up the meat & to take the edge off of its soft textured, oily, meaty fishiness. 16) Uni/sea urchin had a belt of Nori/black seaweed paper around the circumference of the Sushi rice to hold in the layers of Uni, the eggs of the sea urchin. Texture is like Italian panna cotta w/ a briny, foie gras Umami. 17) Ikura/salmon eggs seemed to be marinated in Sho-yu Dashi/broth in the exact same Sushi form as the Uni. Eggs would burst to release an oily, fishy Umami. 1-17a) Ryo- Sake (sah keh) in a pretty aquamarine bottle shaped in a free form wedge. Smooth neutral, mildly sweet flavour that had enough astringency to clear the palate without leaving an aftertaste. Chef Masa knows his fish. He leans toward more mature, full meaty aged flavour in his darker fleshed fish which may not agree w/ people who always insist on fish being "fresh" when aging improves the taste of many fish.

Delicious, fresh, authentic sushi. I don’t recommend this spot if you’re looking for rolls drenched in sauces.

Super high quality omakase sushi experience. One of my favorite spots: Masa always offers a great selection and the quality is excellent.

Food is fresh & great quality.One of the hidden jams in the Valley. It would be perfect if it was a little updated.

Amazing service! Amazing chef! My gf is Japanese and she was so impressed with the sushi. I've been to Japan a few times and this place feels definitely like you are there! Next time we'll try omakase.

As a sushi connoisseur, this restaurant exceeded all of my expectations. The traditional sushi was exceptional quality. Everything we ordered was absolutely delicious. The owner and server were so welcoming and we loved the atmosphere. Will be back again soon!

This is the best sushi you will ever eat. The nicest sweetest chef with authentic sushi. You will never look at sushi the same after this

Authentic flavors of Japan. We were very impressed with everything. I am particular about the quality of sushi, especially the rice. Masa-san's sushi was exceptional. The server "Demi" brought the respect and sweetness you would get in Japan. The quality for the price is reasonable. This is on my favorites list now.

Sushi Yotsuya (yoh tsoo yah) has a very traditional Edomaè (eh doh mah eh) style which means that there will be no "clown rolls" which combine fish whose flavours or textures clash & then are doused with unctuous mayonnaise, tons of Sriracha or cloyingly sweet "eel sauce". If this kind of LA County fair-like food pleases your palate, save your money & don't go to Yotsuya. 1) Hotaru Ika were small squid about 3 inches long, probably steamed w/ a Sumiso (soo mee soh) Sauce which is a combination of Miso paste, sugar, Japanese rice vinegar & lends earthy, fermented sweet Umami along w/ gastrique to enliven the subtle squid flavor. 2) Red Abalone was served raw sliced in its own shell. The al dente textured meat was trimmed w/ black edging & had a natural slipperiness & touch of sweet ocean minerality. Also flame seared soft, bitter liver & parts of the abalone. 3) Shigoku Oysters in Ponzu (pohn zoo) Sauce. Raw oysters tasted of ocean brine & the supple meat had a velvety thick texture that was enlivened by the citrus juice in the Ponzu sauce. 4) Ankimo was revelatory. I was used to eating the ready-made Ankimo that is sausage shaped & wrapped in clear cellophane plastic. Many times this kind of Ankimo "torchon" was dense, heavy, & smelled old & fishy. Ankimo served here is the liver itself in its natural shape. Texture reminded me of grilled foie gras de canard w/ a similar light liver taste. Color of the Ankimo & foie gras were also similar w/ light beige brushed a meaty rosy pink. Sweet Sumiso accompanied the Ankimo just as a glass of sweet Haute Sauterne would accompany foie gras. Sushi: 5) Maguro was aged which gave it a buttery, meaty texture. Flavour is similar to aged beef where you can taste a bit of iron from the blood. 6) Toro is aged for a gamier edge. The fattiness melted in the mouth, but a more primal taste of meat lingered on the tongue. 7) Sawara/needlefish has the most translucent beautiful flesh w/ bright fine silver scales. Chef Masa placed a sheet of bright spring green Shiso/Japanese basil under the translucent Sawara to create a truly elegant looking Sushi which is translucent w/ glowing green underneath & a shining silver streak on top. Sawara is very delicate in taste. Use of Sho-yu/soy sauce would be a sacrilege. 8) Kurodai/sea bream is white, slightly chewy w/ clean, light sea flavour. 9) Akadai/red sea bream had sweet meaty sea kissed Umami w/ Iki/ liveliness, vivacity. 10) Kamasu/barracuda is white, dense, meaty. Slightly sweet & dressed w/ lemon zest & finely julienned dried red chile. 11) Aoyagi/surf clam is wonderful w/ fleshy soft yet al dente texture & sweet briny flavour that lingers. 12) Hirame/halibut was a neutral flavoured fish that for me was more about soft, velvety texture. 13) Tai/red snapper was soft pliable meat & sweet sea brine came together for the ideal Umami. 14) Ika/squid was pristinely white, slightly rubbery, but firm. Yuzu Kosho-/Japanese lime zest & green chile paste dressed the mild Ika w/ piquant citrus gastrique. 15) Saba/chub mackerel was marinated in Japanese rice vinegar to firm up the meat & to take the edge off of its soft textured, oily, meaty fishiness. 16) Uni/sea urchin had a belt of Nori/black seaweed paper around the circumference of the Sushi rice to hold in the layers of Uni, the eggs of the sea urchin. Texture is like Italian panna cotta w/ a briny, foie gras Umami. 17) Ikura/salmon eggs seemed to be marinated in Sho-yu Dashi/broth in the exact same Sushi form as the Uni. Eggs would burst to release an oily, fishy Umami. 1-17a) Ryo- Sake (sah keh) in a pretty aquamarine bottle shaped in a free form wedge. Smooth neutral, mildly sweet flavour that had enough astringency to clear the palate without leaving an aftertaste. Chef Masa knows his fish. He leans toward more mature, full meaty aged flavour in his darker fleshed fish which may not agree w/ people who always insist on fish being "fresh" when aging improves the taste of many fish.

Delicious, fresh, authentic sushi. I don’t recommend this spot if you’re looking for rolls drenched in sauces.

Super high quality omakase sushi experience. One of my favorite spots: Masa always offers a great selection and the quality is excellent.

Food is fresh & great quality.One of the hidden jams in the Valley. It would be perfect if it was a little updated.

Amazing service! Amazing chef! My gf is Japanese and she was so impressed with the sushi. I've been to Japan a few times and this place feels definitely like you are there! Next time we'll try omakase.

Best Sushi we have found since Ichiban closed several months back. Excellent presentation fabulous flavors. Monkfish liver was outstanding.

Finally I had the chance to try Sushi Yotsuya omakase and it was great. If you're looking for an great old school classic omakase this is the place. Chef Masa-San will serve you every fish he has until you say stop. Don't expect top notch quality fish but what I can tell is the fish Chef Masa served is still fresh. Chef Masa shari wasn't the best it was a bit mushy but well season. Here are some of the highlights from the omakase. Blue Fin Toro Blue Fin Otoro Skipjack ( Katsuo) Yellowtail Snapper Sayori Pompano Mirugai Uni Blue Crab HR ( not pictured) Overall great simple classic omakase. Chef Masa and his entire staff were very humble and friendly. Sushi bar is for omakase only. I was served 25+ nigiri that day and left with a big smile knowing how much I paid for. Until next time.

"Outstanding sushi spot! Fresh, flavorful rolls, attentive service, and a cozy atmosphere. Always a satisfying dining experience."

It was really good sushi I enjoyed every bite of it. The place is small but has a great vibe. The waitress was nice and helpful. I will be back for sure

Visiting from the Bay Area and looking for a spot for omakase in the area. My intuition did not lead us astray. I hardly leave reviews but this warrants one: If you are looking for a low-key but high key meal, come here. This is a no frills, traditional sushi restaurant. Meaning: you will not find anything deep fried or slathered in mayo. Just fresh fish, prepared masterfully and with so much care and intention. Much more on the traditional side, you can expect quality fish. Partner and I opted for chefs choice omakase and we sat through ~18 courses. My favorite was the Halibut fin-- it was straight butter and my first time in my life trying this. It was amazing!!!! If you are looking for an aesthetic spot for photos (decor/plating/etc) this is not it**** In terms of price, we thought it was very reasonable for the quality, the attention to preparation and the choice selection. Chef Masa uses the highest quality ingredients, from the ginger to the seaweed. **For those not used to traditional omakase, if you don't stop ordering, your bill continues to grow. I.e there's no set price for X pieces of fish** This spot is warm and friendly and the food here feels like a big hug from an old friend. We are so blessed to find this gem and hole in the wall. Highlights from me: -fresh octopus -seared otoro -kusshi oysters -halibut fin -needlefish

Fantastic Sushi! You won't find any rolls here, but highly suggest sitting at the bar and just asking the chef to work his magic!! You won't be disappointed

The location of this restaurant speaks to the definition of the chef Masa. Humble! Tucked away in the corner of a strip center you find sushi / sashimi on the level if not better than what you will find in Japan. After a trip to Japan I came quickly back for comparison and indeed it was even better than overseas. This is for pure sushi lovers. No gimmicky rolls. Only the finest unadulterated fish. This is the place Nozawa got his start. Been coming for 30 years and it never disappoints. He is Michelin rated several times. If you want a real Japanese experience this is the place

Our friend took us to this amazing restaurant off the beaten path located in an unassuming strip mall. We opted for the omikase which is when the chef selects your dishes and in this case he keeps them coming until you tell him to stop! I lost count of how many types of fish we tried- but there were varieties that I have never seen served as sushi before. The chef is known to select his fish daily based on what is freshly caught. It was an amazing experience. Definitely recommend this restaurant and I can't wait to return the next time we're in LA.

Delicious omakase style sushi located in a small plaza with an unassuming neon blue store sign that just says, "Sushi". If you sit at the sushi bar, it's chef's choice! Be ready to try interesting dishes such as live octopus. Let the chef know when you are full and they will total the price for you. Parking is limited but the sushi is deserving of the MICHELIN Plate! Restaurant part of the Michelin Guide California 2019

BEST PLACE EVER. sushi chef Masa and his entire staff are just the best. Super fresh fish

A gem hidden in Tarzana! Amazing quality fish, super friendly staff, I can't recommend them enough

Look, the sushi is awesome. The vibe is cool, but be prepared to sell an organ for this dinner. There was no explanation on how the "chefs choice" bar worked and I was NOT prepared to drop $300 on a 30 minute sushi dinner. They really should do a better job explaining because I almost fell out of my chair.

This is our favorite spot for sushi anywhere. Masa is a sushi master and each meal is a unique and delicious experience. Don't come here for mixed rolls - be ready to turn your meal over to the chef and just enjoy!

Mr. Nozawa said, MAS San is one of the best sushi chefs he ever worked with... and I agree! It's chefs choice and you can't go wrong!

Sushi Yotsuya is a desrceet place, with no name on the outside. This intrigued us to want to experience this sushi spot. We walked in and it smelt clean n fresh. Once we sat down and heard the people around us raving about every bite of sushi, we new we were in for a treat. Every bite of sushi was SPECTACULAR, TASTEY, FRESH, AUTHENTIC AND PREPARED WITH LOVE. If you are someone who appreciates great quality sushi in a humble surroundings filled with GOOD VIBES this is your place. Make sure to call for a reservations, they can be very busy. Enjoy!

Best sushi in la. Greatest hospitality! The fish is so fresh and so much love is put into the food!

I mean... I'm lost for words. Definitely made it to the top of my list! Fish is fresh and melts in ur mouth. The restaurant is so cozy and authentic. The staff is sweet. The owner is also the chef. Nothing but great things to say.

I don't say this lightly, one of the best sushi places in all of Los Angeles! Been going here for over 20 years. Masa is the master, hands down.

If you want the best sushi experience in Los Angeles, this is the spot. It's authentic sushi, from expert chef Masa-San who travels to the fish market every other day to hand pick the most fresh and tasty fish for his sushi. What's more, he is such a nice and genuine person. You get to the restaurant and he takes care of you, giving you the best omakase experience. You have to trust him because he makes the best fish. It is hands down the best sushi I have ever had. What a gem of a place! I promise you will have the best experience there.

This place is almost a secret with its small footprint and unassuming signage, but don't let that deter you -- sushi yotsuya offers a fantastic traditional sushi experience! The menu consists of traditional sushi options, meaning no California rolls or other Americanized style sushi. This was no matter to me, as I love nigiri! I was blown away by their chef choice special. The fish was fresh and really tasty. Even the octopus was fresh and not chewy -- that's how you know you're getting the real deal. Love this place, I'll definitely be back!

This place is a hidden gem. Great selection of fish! Super fresh! Also they open on Sundays :)

Yes, I recommend the sushi and the owner is very nice, however, be aware of "chefs choice." That means they keep serving you whatever THEY choose until YOU say stop. I just discovered tonight (after the bill) that "chefs choice" is a requirement if you sit at the sushi bar and an option if you sit at a table. Both times we've been there the bill has been over $150 and we had no idea it was near that amount. Neither one of us are big eaters and I had one small glass of saki. The sushi was delicious but the situation felt out of control. I wish the hostess had fully explained the deal. When I asked for a menu while sitting at the sushi bar she seemed flummoxed. Now I know why.

Tiny place on the corner with an interesting menu and an adorable chef/owner. Came in with a group of friends last night and we ordered a chef menu which seemed to have about 10 courses, I believe. Everything was fresh and delicious. The service was great as well. Definitely worth stopping by if you're in the area. Classic sushi as well as some stuff you've never even heard of. Come on down.

This is one of those secret places that has basic decor, a TV on the wall left on and just not that fancy---- but ACCEPTIONAL SUSHI. There are a lot of Sushi places in the area, so if you want a party / club atmosphere, they're out there. This is for people that really really love great fish and want to be dazzled by the chef's choices. It's a good sign when you pull up to this hole in the wall and see a McLaren parked in the lot. Highly recommend. And I love that there are signs saying SUSHI ONLY, NO ROLLS. You know where you can get your california rolls and crispy rice. This is not that. This is excellence in your mouth.

i usually don't write reviews but damn, the quality of the fish is really good. also want to get them to get business... don't want this place to close... yeah it's more expensive but you're paying more for the quality. i will definitely come back again... crab roll is to die for i could eat like 5 of them sorry the picture doesn't do it justice i had poor lighting in my car. i had to "savor" (devour) it in the parking lot.

Seriously some of the best sushi I've had in LA if you're OK with driving to the valley put this on a must-have list of sushi! This is a traditional sushi bar so no rolls or appetizers just nigiri. Not only did they have amazing quality sushi but amazing customer service. On top of all of that it was also some of the most affordable Omakase I've had in LA with The largest portion you can get is 15 pieces with a hand roll for $50. Please support small businesses like this instead of big chains your money goes further and the quality is better!

Located in a small plaza. The low key signage doesn't call out attention. When you walk in, it's like walking into an old Japanese restaurant from the 80's. We made a reservation at the sushi bar for the Chef's choice. The customers who were seated before us were all regulars who have been dining here since it's establishment. We sat down and we were fed by the 2 Sushi Chefs. It almost felt like you didn't need to express anything and Chef Masa knew your thoughts. He is the kindest Sushi Chef I've ever met. Good sense of humor, kind, & attentiveness were his qualities. Everyone found out that BF and I were new to the place. They welcomed us to the restaurant and each customer told us of their experience with Masa. We ate for close to 2 hours and we had to call it an end otherwise I would've eaten up all the fish he got that morning. Everything was so simple, perfect size, and fresh. If you appreciate simple and traditional then this is a place for you. For those who don't value tradition, then please draft your reviews with better thoughts.

This is the best, probably the most authentic sushi restaurant in the valley. Chefs are very experienced and skilled. It's no surprise then that their sushi is excellent and among the highest quality in the LA area. Only downside is that the food is pricy...but then again, you get what you pay for.

Definitely one of the top places in the valley for great sushi and casual vibe. Some sushi establishments can be uptight, but this sushi-ya was perfect vibe with amazing fish varieties.

I think it was very good. Didn't have the best dish presentation. But the fish were fresh and delicious! Especially love that they used some of the non-traditional fish in sushi and they were amazing. Eg, pic 4 and 5. Love all the dishes and sake was great too.

Wow-This is a one of a kind Sushi place!!! Very authentic, excellent fish, this guy knows quality!!! Chef Masa knows what he is doing, If you appreciate perfection this is the place for you. If quantity matters to you and not quality don't bother to come! It's a must go!!! For people who know what one of a kind quality is.

Totally chose omakase after all the reviews recommended it and we are so glad we did! Every dish that came out was super good and fresh! I lived in Japan and never had sushi like I did from this place. Just a heads up when you do omakase style, they keep the dishes coming until you tell them to stop. I had no idea because I thought it would be a set number of courses that they decide on but they kept coming! Our bill was crazy but I have no regrets! I'd totally want to eat this every week if my wallet allowed!

Best sushi in the Valley ever! I am very spoiled with the quality of sushi that Masa gives. Pure delicious and fresh fish you can ever have. Highly recommend. I cant say enough amazing compliments about the quality of sushi that is offered here. Enjoy!

Sushi Yotsuya (yoh tsoo yah) has a very traditional Edomaè (eh doh mah eh) style which means that there will probably be no "fusion rolls" which combine fish whose flavours or textures clash & then are doused with unctuous mayonnaise, tons of Sriracha or cloyingly sweet "eel sauce". If this kind of LA County fair-like food pleases your palate, save your money & don't go to Yotsuya. I did the Omakasè (oh mah kah seh), but had a limited time of 1 1/2 hours so, I didn't do Sushi Yotsuya justice by staying till the last crowning dish. Chef Masa suggested having first "otsumami" (oh tsoo mah mee) which is anything to eat w/ Sake (sah keh) or alcohol. 1) Hotaru Ika were small squid about 3 inches long, probably steamed w/ a Sumiso (soo mee soh) Sauce which is a combination of Miso paste, sugar, Japanese rice vinegar & lends earthy, fermented sweet Umami along w/ gastrique to enliven the subtle squid flavor. 2) Red Abalone was served raw sliced in its own shell. The al dente textured meat was trimmed w/ black edging & had a natural slipperiness & touch of sweet ocean minerality. Part II was the flame seared soft, bitter liver & parts of the abalone. 3) Shigoku Oysters in Ponzu (pohn zoo) Sauce. Raw oysters tasted of ocean brine & the supple meat had a velvety thick texture that was enlivened by the citrus juice in the Ponzu sauce. 4) Ankimo was revelatory. I was used to eating the ready-made Ankimo that is sausage shaped & wrapped in clear cellophane plastic. Many times this kind of Ankimo "torchon" was dense, heavy, & smelled old & fishy. Ankimo served here is the liver itself in its natural shape. Texture reminded me of grilled foie gras de canard w/ a similar light liver taste. Color of the Ankimo & foie gras were also similar w/ light beige brushed a meaty rosy pink. Sweet Sumiso accompanied the Ankimo just as a glass of sweet Haute Sauterne would accompany foie gras. Sushi came out "Ikkan"/one at a time. There were so many that I can not remember all except for the highlights. 5) Maguro was aged which gave it a buttery, meaty texture. Flavour is similar to aged beef where you can taste a bit of iron from the blood. 6) Toro is aged for a gamier edge. The fattiness melted in the mouth, but a more primal taste of meat lingered on the tongue. 7) Sawara/needlefish has the most translucent beautiful flesh w/ bright fine silver scales. Chef Masa took advantage of this, & put a sheet of bright spring green Shiso/Japanese basil under the translucent Sawara to create a truly elegant looking Sushi which is translucent w/ glowing green underneath & a shining silver streak on top. Sawara is very delicate in taste. Use of Sho-yu/soy sauce would be a sacrilege. 8) Kurodai/sea bream is white, slightly chewy w/ clean, light sea flavour. 9) Akadai/red sea bream had sweet meaty sea kissed Umami w/ Iki/ liveliness, vivacity. 10) Kamasu/barracuda is white, dense, meaty. Slightly sweet & dressed w/ lemon zest & finely julienned dried red chile. 11) Aoyagi/surf clam is wonderful w/ fleshy soft yet al dente texture & sweet briny flavour that lingers. 12) Hirame/halibut was a neutral flavoured fish that for me was more about soft, velvety texture. 13) Tai/red snapper was soft pliable meat & sweet sea brine came together for the ideal Umami. 14) Ika/squid was pristinely white, slightly rubbery, but firm. Yuzu Kosho-/Japanese lime zest & green chile paste dressed the mild Ika w/ piquant citrus gastrique. 15) Saba/chub mackerel was marinated in Japanese rice vinegar to firm up the meat & to take the edge off of its soft textured, oily, meaty fishiness. 16) Uni/sea urchin had a belt of Nori/black seaweed paper around the circumference of the Sushi rice to hold in the layers of Uni, the eggs of the sea urchin. Texture is like Italian panna cotta w/ a briny, foie gras Umami. 17) Ikura/salmon eggs seemed to be marinated in Sho-yu Dashi/broth in the exact same Sushi form as the Uni. Eggs would burst to release an oily, fishy Umami. 1-17a) Ryo- Sake (sah keh) came in a pretty aquamarine bottle shaped in a free form wedge. Smooth neutral, mildly sweet flavour that had enough astringency to clear the palate without leaving an aftertaste. Chef Masa knows his fish. He leans toward more mature, full meaty aged flavour in his darker fleshed fish which may not agree w/ people who always insist on fish being "fresh" when aging improves the taste of many fish. Upon entering Yotsuya, come w/ an open mind & make partaking of the sumptuous fish from Chef Masa as an education in Sushi. Take time to savour & analyze. Because of his sophisticated style, many of the customers attracted to Yotsuya are culinary cognoscenti as well as being culturally conversant & knowledgeable. The interior of Yotsuya may be austere, but the customers w/ their higher caliber presence made up for it. 5 Yelp stars for an education in Edomaè Sushi.

There's so many outstanding sushi places on Ventura, but rare to find aa mom-and-pop one still around that hasn't fallen to the fake sushi craze of rolls and strange fusion mixes. Sure the decor is a bit dated, there's a giant rear projection TV near the entrance, a gift from one of chef's customers. But that shows how much his customers endear themselves to him. They had fish that I had not eaten before in nigiri (and I have been to Japan four times!) such as rosy seabass, needlefish, brangino, and belt fish. They also sear their ankimo (monkfish liver) and top it with a dressing. My own compliant was the fruit flies that the chef just shrugged off.

This is the best tasting sushi in Southern California. The chef is both host and sushi master that feeds you until you say stop. It is on the pricey side but it's the absolute best. I've tried all Sushi restaurants on Ventura blvd but this is a unique experience.

This place deserved a 10 star review. It's a small place and from the outside you will never think they will serve the most amazing sushi, BUT they do.chef Masa was aaaaaaaaaaaaaaaamazing, Great attitude, Smile and he knew what he is doing for sure. Sushi is fresh, tastes amazing , place is clean and service is great. I Loved Everything , but some of the must have are oyster, Toro, Blue Crab. The best thing to do is go with Omakase and enjoy everything that's brought to you.Since you are clearly NOT paying for decor or location, what is it that you are paying for? Simply this: the best f'ing fish you've ever enjoyed, prepared by an expert chef. Much of the fish is flown in from Japan. It's all super fresh. Even the mackerel was incredibly fresh with out that familiar mackerel scent. Minimal flourishes like a citrus sauce or drop of seasoning add a unique touch but the main attraction is the best freakin sushi you've ever had. If you require miso, cooked food, or ridiculous dynamite rolls slathered in gross mayonnaise, you will not like this place at all. Please stay away. This is a gem and I hope it never changes.

Wow. Yummmmm omakase to the next level. Had an amazing experience that I could barely finish with some of the freshest top level fish. And such amazing flavors I can't wait to go back

Try the seared halibut fin and die happy. This place is in a strip mall with the sign outside that says "Sushi" in blue letters. I did not think there was such amazing sushi inside. Its a hidden gem. Im so excited this place is close to my house. Omakase style is the way to go. Chef Matsumoto is the G.O.A.T yall.

Sushi Yotsuya is a small intimate & beautiful hidden Gem. Chef & owner Masa Masumoto is a truly gifted chef. Sushi Yotsuya is (o·ma·ka·se style) which means you are served dishes hand selected by masa himself, You do not order. At Sushi Yotsuya you are served only the freshest high quality fish. Warning: If you are looking for California rolls & tempura etc... Keep looking. Food: It's always a wonderful surprise you never know what masa has in store for you. Some of my favorites unique dishes I have been served are... * Mozuku (seaweed) * Ankimo (whole monkfish liver) * Alfonsino * Santa Barbara sweet shrimp (seasonal) * Tamagoyaki * Skip Jack * Bonito * Best blue claw crab rolls * Tuna, Uni, Albacore, salmon, scallops. etc I've known masa since I was born & my dad has known masa for over 20 years & the quality & perfection of his food never fails to amaze us. If you haven't had authentic sushi you should really give Sushi Yotsuya a try. Tip: Not open on Mondays.

I have been dining at this best kept secret in the San Fernando Valley if not the city for 22 years or ever since it opened. My family has been a fan of the owner and Michelin award winning Sushi Chef Masa Masamoto for 30 years. The fish, rice and preparation is always outstanding! You can not find a better sushi bar for this price anywhere. The most important note besides the high quality is "trust the chef". As long as Masa is serving sushi we will be eating with him. Our two sons swear by Masa and have been eating his sushi all of their lives and have yet to find anything to compare. Find your way to Sushi Yotsuya it's tucked away in a nondescript strip mall located on Ventura and Yolanda. It's easy to miss but worth the search!

This is the first place I'm going to eat after covid! AMAZING sushi, melts in you mouth. Best and freshest in the valley, trust Masa!

My wife and I would visit here regularly for our anniversary, but of course this year we couldn't do so. Instead, Chef Masa put together a fantastic and varied take out platter. About thirty pieces of sushi made from about fifteen varieties of fish. Not quite the same as sitting at the counter and watching him work, but first rate none the less.

I've been coming here since 2000, it has been consistently great for 16 years. Love the great service, high quality seafood and ingredients, and the vast variety of choices. Do make reservations ahead of time. Highly recommend.

Sushi Yotsuya is one of the most authentic Japanese restaurants in the valley. They don't carry "California" rolls. They keep it true to the way Sushi should be served. The quality of the fish is definitely fresh and above expectation, but it can be pricey because most orders per sushi is about $4-$7 dollars. Chirashi is a good choice also, and if you're really trying to blow you're wallet the omikase is the way to go. Omikase is chefs choice and they give you what they think is the best that day for you.

Hands down the best sushi in LA. The owner is absolutely amazing. Feashest fish ever!

I went here for my birthday today and it was literally the best sushi id ever had with the best service id ever had. Chef Masa is ADORABLE and really knows his stuff. The waitress that served us was beyond attentive and kind. The restaurant is situated in a small strip mall on Ventura Blvd and the sign literally just says SUSHI. In blue. We walked in and it was very intimate. No music and the tv was ok silent. Super quiet and you can hear the chef explaining the fish. We had the omakase, or chef's menu. Trust this man. I love sushi but until today, i though having toro was pretty exotic of me. Today, ive added monkfish liver, alfonsino fish, bonito fish, black snapper, and sooo many more to my repertoire of sushi. This place is amazing and for what you get, insanely cheap. I believe it ended up being $285 for 5 people with drinks and an appetizer. Best sushi experience of my life. My favorites were the salmon nigiri, monkfish, blue crab roll, and black snapper. These literally melt in your mouth. Another good one was the alfonsino. OH and the amazing albacore sashimi. They stayed open later so that my party could sing happy birthday to me and Chef Masa and the two waitresses even had cake with us! Please check them out!! Youd be doing yourself a favor!

Great sushi however Masa is a master but he is missing a little bid of human side of hospitality. He has his regulars that go there all the time and he treats them special in front of other guests which is totally inappropriate. Very high quality sushi.

I had this neighborhod gem bookmarked for the longest time. Finally, after reading that Gwyneth Paltrow recommended it in her blog goop.com, I decided to give it a try. Ventura Boulevard definitely is spot to try sushi as there are so many options for you to choose from. In one block, you can find three sushi restaurants. For those that like rolls heavily doused in sauce, there are places for you. If you like fusion, you can also find many in the area. What I appreciate are those uncrowded sushi places that are yet undiscovered that focus on the freshness and hand selected fish. Sushi Yotsuya is a traditional sushi restaurant and one of the best in Los Angeles. The restaurant is located in an unassuming valley strip mall by Chic Wide Shoes and across the more bustling Kushi-yu for those that like fusion, buzzing, and crowded sushi restaurants. Outside of the restaurant you will see the sign "Sushi" only and no name. Only those "in the know" seem to know about this place. Once you walk in, someone might greet you and ask if this is your first time. If it is, they might read you a set of rules -- No spicy tuna No California rolls My kind of place! I said to myself. I was offered a place at the sushi bar for omakase, but as a first timer, I opted for a table and order from the menu. I ordered the following: salmon skip jack black snapper albacore uni omelet - the best I've had so far alfonsino (recommended by the chef to finish off the meal) All very good quality fish -- the melt in your mouth variety and clean tasting. Prices are what you would expect for a place like this. Sushi I ordered was priced from $4.50 to $8.50 per order. Overall, I enjoyed my experience and highly recommend this restaurant for lovers traditional sushi without the fuss of a trendy chi-chi environment. The service was professional, friendly, and attentive. The place was not busy with only one server working the evening of my visit. Note that if you sit at the bar, you will order omakase (chef's choice) starting at $50 per person. If you sit at the table, you'll be given a slip of paper with a limited amount of sushi to choose from. Again, the emphasis is on fresh fish and not fish covered in sauce or spicy tuna to mask fish that is not great quality. One of my favorite places for sushi in Los Angeles!