16 Best Japanese Restaurants in Beverly Hills

“Eating at Jade Beverly Hills was a really nice experience. The staff was quick to get us seated, however it was a Wednesday evening so there were a handful of open tables. Food was amazing including the A5 Wagyu Beef Tartare and hand rolls! We also splurged and got the dessert even though we were pretty full with dinner. We got the strawberry meringue dessert which was a standout to finish off our meal!“

“Exquisite cuisine- chef was formally trained in Japan and his expertise shines through in every dish. Particularly the lightest, crispiest tempura once could ever hope to enjoy. Attentive, perfect service. Only knock is that it’s quite expensive, making this a once-every-five-years kind of culinary experience. That being said, we will be talking about this meal for weeks. It was *that* good. Life is short: treat yourself!“

“seats 10 for a personalized tour of sushi for the purist. exceptional style and quality of fish. superbly presented by a Michelin star chef on front of you. book far in advance“

“Best sushi anywhere! Been going to Sasabune for decades.“

“one of the best! good food,good service 👍👍“

“Excellent food Excellent service“

“Their wagyu beef is so delicious! I cannot believe how soft they are and flavor is unbelievable. My recommendation is sukiyaki, but shabu shabu is good for variety.“

“Food and service were top class. This is our new favorite Sushi place. We will definitely come back again for more. Mr Crab, Sashimi, Salmon Truffle, yellow tail collar (if you're into it), some of the low carb options were very good too. Overall a must visit place in the area.“

“Phenomenal food, very fresh, experience was not 5 stars because server was inattentive at the bar. Didn't give me water, ginger, Wasabi or soy sauce and had to ask for each of them individually. Also gave me the wrong check twice. Besides service issues the wait staff were all very friendly and helpful.“

“Totoraku was honestly one of the most special dining experiences I’ve had. It didn’t feel like a typical restaurant at all—more like being welcomed into someone’s home kitchen, where every dish is crafted right in front of you with care and intention.

Each bite was thoughtful, beautifully balanced, and full of subtle surprises. You can really feel the chef’s presence in everything—there’s a level of precision and warmth that’s hard to describe but impossible to miss.

From the setting to the incredible food, it’s the kind of place that stays with you long after you leave. Truly amazing experience.“

“The sushi tasted really good and if you’re looking for a authentic Japanese sushi, this is the place you need to visit and I highly recommend and the price is also very reasonable and space is of a really good and well maintained well organized it’s worth visiting“

“Food is fantastic, service is trash. I order delivery every week to my hospital. I've spent over $1000 here the last two months and I was given attitude when I asked for extra wasabi on the phone with my online order and then hung up on.“

“Matsuhisa is one of those restaurants that has been on the Beverly Hills dining scene long enough that some people start to take it for granted. I am not one of those people but I do understand the sentiment. When a restaurant becomes an institution there is always the risk that it coasts. So I will say this clearly. It is not coasting.
We came on a Friday night, reservation made weeks in advance because my assistant knows better than to leave it last minute. The room has this energy that I find difficult to describe to someone who has not been. It is lively without being loud. There is money in that room but it does not announce itself and I find that refreshing. I spend enough time around people who need to be seen.
We ordered omakase style and let the kitchen guide us and this is absolutely the correct way to experience Matsuhisa. The black cod with miso is legendary for a reason and I do not typically enjoy when a dish lives so heavily in its own reputation. This one earns it every single time. The yellowtail with jalapeño is another dish that sounds simple until you taste how balanced it actually is. There is real technique beneath what looks effortless and I respect that enormously.
My husband had the sake pairing and was very pleased. I stayed with a Burgundy I brought because I called ahead and the corkage situation was handled gracefully and without attitude. That matters to me more than people might expect.
Where I have mixed feelings is the service. Our server was warm and knowledgeable but the pacing between a few of the courses was uneven in a way I noticed. It did not ruin the evening but at this price point and this level of reputation it is the kind of thing that should not happen.
Nobu Matsuhisa built something real here and it shows. This is not a restaurant riding on nostalgia. It is a restaurant that still has something to prove and mostly succeeds.“

“This restaurant is great if you like take out sushi. They used to have a sit down restaurant years ago but has relocated to a pick up only. Sushi rolls are large and justifies the price. It's very tasty and quality is up there. I like how consistent they are. I never had one bad order come from them. You can tell if you're getting questionable fish by the smell of the restaurant and this place never smells bad. I.e. fish that's close to spoiling has this distinct smell. The only downside is that the folks running the place are a bit older so on a busy Friday/Saturday night the order can take a half hour or more. Their website needs a refresh but I uploaded some photos of their menu.“

“This was delicious. Wow. Servers were great and informative“

“Every time I eat here, I briefly consider quitting my job and becoming a professional roll taster.

Let’s start with the facts:
Every single roll is impeccable. Not good, not solid, not “decent for LA”—I’m talking melt-in-your-mouth, send-a-text-about-it-later kind of sushi.
The fish? So fresh it probably signed a lease in Beverly Hills five minutes before hitting my plate. I’ve never had a bite that wasn’t beautifully balanced, perfectly cut, and just the right amount of “oh my god, what is that sauce?”

But what really makes this place special is the dream team behind it:
• Yumi, the namesake and co-owner, is an angel sent from the sushi gods—always warm, welcoming, and somehow makes every visit feel like you’ve been invited to the family dinner table.
• Ted, her husband and the sous chef, is back there slicing fish and breaking hearts. He’s quiet, focused, and clearly putting love into every single roll. (Like… literal love. I can taste it.)
• And Hero, the head chef, is a legend. I don’t know what kind of secret ninja training he went through to cut sashimi this cleanly, but I support it. His technique is surgical and his creations are chef’s kiss every time.

Yumi is the kind of place you want to gatekeep but also shout about from the rooftops. It’s cozy, consistent, and criminally underrated.

So if you see me there, mind your business.
I’m just having a spiritual awakening with a spicy tuna roll.

11/10. Would roll myself home and do it all again.“