I’ve been to Japan four times in the last five years. I have friends who live in Kyoto and they take me to their favorite sushi spots. They also tell me where to go in Tokyo, where they spend a lot of their time.I never had sushi as good in Japan as I did last night in Gardena. I’m not kidding.The chef is very dedicated. He considers the entire experience from start to finish. So do a lot of other chefs at great Omakase spots in LA.What is different about Sonagi is that the chef is very into choosing his seafood based on the season. I’m not going to spend time going across each dish but you’re not going to get the typical fish here. I’m pretty sure that if the chef thinks some seafood item is seasonally better than Otoro, that’s what’s gonna get served.I’ve never had rice like the rice served in that small bowl. Crispy and perfect. The soup and the desserts were also incredible.They have two seatings, which I’ve seen in a few other places. Everyone at the sushi bar is served each dish at pretty much exactly the same time. This lends itself to meeting people at the bar. It’s almost like a get together at the chef’s home.One other nice touch: Before leaving, guests are presented with a fine stationary printout of each dish and its sourcing.Special place!
Atmosphere: 5
Food: 5
Service: 5
anthony
I can’t wait to go back. All super different dishes, and the most warm and engaging experience. My number 1 in Los Angeles.
Atmosphere: 5
Food: 5
Service: 5
Jerry C.
Bad attitude! Even they have seats available they request reservations day in advance.
Sarah N.
Every single bite was delicious. Great service with well thought sequences of dishes. Interior was clean and woody. Reminds me of traditional sushi restaurant in Japan. Dishes and glassware were cute and were hand picked by chef's wife. Must try!
terie t.
by far, the MOST thoughtful in every single aspect culinary journey i've ever experienced. the food: delicious - that's a given. serious bliss in every single meticulously created bite. chef daniel is incredibly knowledgeable & clearly respects & KNOWS his ingredients & truly enjoys what he does. i am NOT a fan of uni, have tried it multiple times with the same conclusion, have even requested at other omakases if i could omit the uni portion (when able to request) - but i read other reviews about how sonagi's uni was - saw that there were no substitutions when making the reservation so my plan was to give my portion to my boyfriend instead... but, i decided to give uni another chance & this one bite from sonagi was perfect. chef was gracious enough to ask if i did want to omit - but i trusted him & so glad i did. i may give other unis another chance again based on this - but i'm sure no other place will compare. this uni was so smooth, so creamy & had no oceanic taste at all which is typically all i taste when eating uni. same with the monkfish dish - i was apprehensive before because the iron-y taste was so strong at other places i've tried but chef daniel's was so delicately made - i wouldn't have realized i was eating monkfish had he not let us know & thought it was some type of creamy soft cheese instead. every other dish just as notable, but for reading length, i won't go into detail. chef describes each dish, can tell you exactly where each ingredient comes from - tells his story & techniques behind each dish if you ask & you leave really appreciating each ingredient. each dish had the same mindblowing, close-your-eyes to savor the taste & experience & my taste buds were singing. speaking of singing, i was also physically singing all night because even sonagi's playlist was perfectly curated by chef & his adorable wife. it was all early 90s-00s adult contemporary that brought me back to simpler times. the other guests & i were singing along all throughout dinner noting how happy the music made us that really elevated the experience even more. the service: without a doubt, 10/10. chef & janet are so warm, inviting, funny, personable, attentive.. i felt like a friend from start to finish. the handwritten thank you note given at the end was such a delightful touch & truly wrapped up the experience perfectly. the ambience: simply beautiful & incredibly clean. it is very unassuming but again, you can tell that every coaster, every piece of artwork, even the kobe bryant bobblehead were thoughtfully placed. reservations are definitely hard to come by & with me being from texas - it took almost a year to find a time that aligned but i'm SO glad it finally did. just more proof that good things come with time - i just googled that "sonagi" means rain shower & coincidently enough - it was raining hard when we went but the minute we stepped inside, everything felt so calm. the other 6 guests dining with us were all so sweet & added to the experience as well & sushi sonagi will be an experience i'm sure we will all remember thanks to every thoughful little detail we got to enjoy. make the reservation, it's worth it for sure!
Claudine Kashiwabara
The most amazing omakase experience! Every ingredient and every dish was so exquisite, high-quality, creative, and tasteful. Chef was fun to talk to as well :) Many thanks for this special meal??
Atmosphere: 5
Food: 5
Service: 5
Kimberly L.
[Review #802; 1 of 2] 2024-001 I wanted my 1st review of the year to be special & need some time to draft this lengthy one of Sushi Sonagi. Korean-American Chef Daniel Son takes over Kanpachi's spot this past spring, serving up an inspired Japanese-Korean omakase sushi bar style. I was absolutely thrilled to discover Sushi Sonagi making way to the South Bay, his hometown in Gardena!! I did some research, & Chef Son has impressive mentorships that includes: Kura Fine Japanese Cuisine (with his father, Sonny Son), Copenhagen's Noma, San Mateo's Yoshizumi, Tokyo's Nihonryori RyuGin. Food Order: 18 COURSE OMAKASE: CHAWANMUSHI (ikura shoyuzuke, SB uni, gamtae), ANKIMO TART (astrea kaluga caviar), MASABA SANDO (mackerel sandwich inspired by Gion Rohan), BURI (wild yellowtail), ONAGADAI (ruby snapper), SHIMA AJI (striped jack), SHIRO EBI (baby white shrimp), KINMEDAI (golden eye snapper), SAWARA (king mackerel), SUMAGATSUO (striped skipjack tuna), CARABINEROS (scarlet shrimp), GANJANG GEJANG MAKI (soy cured crab roll), UNI (sea urchin), ANAGO (sea eel), DOLSOT SEKOGANI (female snow crab), DUNGENESS CRAB SOUP (shingiku, yuzu), MISO BUTTER ATSUYAKI TAMAGO (miso butter omelet), YUZU PUDDING (mandarin ice) Servers: Chef Daniel Son & Janet (his wife) Service: Attentive, friendly, intimate setting (8-seats only); Tock reservations may be hard to come by on a 30-day rolling calendar that opens at midnight for Fridays - Sundays: 5:30 PM or 7:45 PM. It took me 5 months before I secured a spot in 01/2024. ¯\_(ツ)_/¯ Menu: Omakase only; no substitutions or food allergy accommodations. The restaurant is located in a strip mall, off Artesia Blvd. & Normandie Ave., with plenty of parking. This was my food sibling's Christmas present, though it took awhile to secure a reservation. Arriving early, we could see Chef Son inside but the door was locked. Another diner informed me that they will open right on the dot. Door unlocks promptly at 7:45 PM, we're ushered in, coats stored in bins on the bench behind our seat, & drink orders are taken within minutes. Though half of the diners are repeats, Chef Son introduces himself & 1st course: Chawanmushi, an egg custard dish topped with ikura shoyuzuke (marinated salmon roe), SB uni (Santa Barbara uni is highly sought after; considered better than Hokkaido uni that even Japan imports from SB), gamtae (seaweed) that's beautifully presented in a tea cup, noting the New Year. Its consistency is similar to Chinese steamed eggs (sweet), but this is more savory with an ocean freshness from the roe, uni, & seaweed. His Korean-influenced omakase menu is a series of nigiri & prepared dishes, paying homage to traditional Japanese techniques while representing L.A. & other cultural influences, both breaking yet honoring traditions & techniques. One of his techniques is dry-aging fish (my first via 07/2021 Rustic Canyon x The Joint partnership), a preservation method that pulls water from flesh in a dry, temperature-controlled environment, improving taste & texture for a more developed & richer flavor, while extending shelf life. Cleaner & sweeter taste, with a more melt-in-your-mouth buttery texture. Mmm... Mmm... Mmm!! Most of our menu was sourced from Japan along with Torrance farmer's market local produce. Chatting with Chef Son, all your senses are aroused from the love & passion for his craft. I love this intimate setting where I can watch up close & personal as this sushi master lovingly prepare each course (I posted several videos). Several nigiris were carefully painted with sauce. To maintain the cool temp of the Shiro Ebi, he used kkaennip (Korean sesame leaf) to shape the nigiri. If dolsot (Korean stone bowl) is on the menu... the wondrous smells of crunchy rice deliciousness wafting in the dining space stirs your gut in anticipation; I'm still heady remembering it as I write this review. And when he turned on the burner to toast the tamago (rolled omelette)... the charred brought up notes of baking.
Jeff L.
We went to Sushi Sonagi for omaakase last night after I read about it on Eater LA earlier this year, and am SO glad we did. Chef Daniel Son - a second-generation sushi chef who poured his heart into this cozy, intimate space - was great. He and diners (other than the clearly-instagram-driven couple next to us) had fantastic conversations about the ingredients, technique, etc - an enlightening insight into the experience of "a good meal". The fishes were dry-aged just perfectly - not fishy (kohada/gizzard shad maybe a tiny bit but much less than expected/usual), the ingredients chosen very thoughtfully and not just lavishly, the rice and vinegars paired perfectly, and the delicate knife work was just . Would recommend! As a testament to how good it was, there were separate course I didn't even take pictures of - just ate them as soon as the chef plated them!
Bruce L.
So amazing. Every dish was delicious. Fairly uni heavy so if you're a fan of uni this is a dream. Uni is not my favorite but for some reason I decided to eat all of it this time and I was pleasantly surprised. Fresh and briny, no off flavors. This is quality uni. Plentiful courses of fish with some unique surprises(I'll let you discover on your own) but my favorite by far was the last savory course - stone pot crab fried rice. It was packed with so much shrimp and crab flavor. It was the perfect finisher. The bits of crispy rice were so delicious, comforting, and well seasoned. I could have eaten that dish alone and have been completely satisfied. I loved Chef Daniel's style of sushi and his iteration of omakase. The place is small and intimate with only 8 seats max, very reminiscent of other famous LA sushi restaurants but what sets this apart is how unpretentious it feels from other fine dining establishments. Chef Daniel and his wife make you feel so comfortable and at ease that it enhances the dining experience even more. Finally, I love how local this restaurant is to me. It feels so good not to have to fight the ugly west LA traffic and deal with parking just to enjoy some quality sushi. I love supporting local and this is as local as it gets. Everyone in the seating tonight was a south bay local! I can't wait to return again.
Alan W.
One of the best that we've had. Great service, intimate and of course the flavors, quality and unique creations were amazing. Thank you Janet and Daniel. See you NYE
One of a kind experience. The chefs true love of sushi comes through. I can't believe that we have something so nice in the southbay. Each course is carefully chosen and presented beautifully!
Ellen L.
Very private, exquisite experience. Awesome food and service! Only draw back is hard to get a reservation.
Susan S.
Wonderful experience at Sushi Sonagi. Omakase in an intimate setting, there are two seatings per night and about 8 people at each seating. You sit right in front of a sushi master and watch as he prepares each course and then hear his description of the dish as he lays it in front of you. Service is provided by the chef Daniel's lovely wife, Janet, and she sets the tone of intimacy and friendliness from the very beginning. Food is spectacular, and I won't go into details of the menu since it changes by the season, but I loved every single course. Some of the memorable dishes were the ankimo tart, wagyu yukhoe toast, Sanma, anago, and of course, uni. The egg dish was different than any other tamago course I've had in an omakase. There was a miso butter layer on top that made it over the top delicious, and the white sesame ice cream was the perfect ending. I think what made the experience so special was how open and warm chef Daniel was (and his wife as well). I've been to some amazing omakase in Japan and LA, but none were as warm and inclusive. He is not only informative and generous with his knowledge, his enthusiasm for his craft is infectious and inspiring. I feel like the other chefs I've seen were on an auto cruise but chef Daniel is just now revving up. At the end of the meal we were given the list of the courses and a handwritten thank you card. It was a lovely gesture that I'll remember for a long time. Sushi Sonagi is a great addition to South Bay restaurant scene, and I can't wait to try their winter menu! Reservation is by Tock and worth the effort. Plenty of parking in the mall. Don't be late and expect a lot of food, you'll definitely leave with a happy tummy!
Kevin K.
Sushi Sonagi is easily one of the best omakases I've ever had without the hefty price tag that comes with some others. I'd highly recommend it. It's not just the food that's incredible, but the whole experience. The service is great, the atmosphere is nice and the whole experience is very personable. Chef Daniel Son is one of the best in the business.
Ryan R.
Great overall experience... wonderful food Such detail oriented and personal attention a must dine!
I’ve been to Japan four times in the last five years. I have friends who live in Kyoto and they take me to their favorite sushi spots. They also tell me where to go in Tokyo, where they spend a lot of their time.I never had sushi as good in Japan as I did last night in Gardena. I’m not kidding.The chef is very dedicated. He considers the entire experience from start to finish. So do a lot of other chefs at great Omakase spots in LA.What is different about Sonagi is that the chef is very into choosing his seafood based on the season. I’m not going to spend time going across each dish but you’re not going to get the typical fish here. I’m pretty sure that if the chef thinks some seafood item is seasonally better than Otoro, that’s what’s gonna get served.I’ve never had rice like the rice served in that small bowl. Crispy and perfect. The soup and the desserts were also incredible.They have two seatings, which I’ve seen in a few other places. Everyone at the sushi bar is served each dish at pretty much exactly the same time. This lends itself to meeting people at the bar. It’s almost like a get together at the chef’s home.One other nice touch: Before leaving, guests are presented with a fine stationary printout of each dish and its sourcing.Special place!
Atmosphere: 5
Food: 5
Service: 5
I can’t wait to go back. All super different dishes, and the most warm and engaging experience. My number 1 in Los Angeles.
Atmosphere: 5
Food: 5
Service: 5
Bad attitude! Even they have seats available they request reservations day in advance.
Every single bite was delicious. Great service with well thought sequences of dishes. Interior was clean and woody. Reminds me of traditional sushi restaurant in Japan. Dishes and glassware were cute and were hand picked by chef's wife. Must try!
by far, the MOST thoughtful in every single aspect culinary journey i've ever experienced. the food: delicious - that's a given. serious bliss in every single meticulously created bite. chef daniel is incredibly knowledgeable & clearly respects & KNOWS his ingredients & truly enjoys what he does. i am NOT a fan of uni, have tried it multiple times with the same conclusion, have even requested at other omakases if i could omit the uni portion (when able to request) - but i read other reviews about how sonagi's uni was - saw that there were no substitutions when making the reservation so my plan was to give my portion to my boyfriend instead... but, i decided to give uni another chance & this one bite from sonagi was perfect. chef was gracious enough to ask if i did want to omit - but i trusted him & so glad i did. i may give other unis another chance again based on this - but i'm sure no other place will compare. this uni was so smooth, so creamy & had no oceanic taste at all which is typically all i taste when eating uni. same with the monkfish dish - i was apprehensive before because the iron-y taste was so strong at other places i've tried but chef daniel's was so delicately made - i wouldn't have realized i was eating monkfish had he not let us know & thought it was some type of creamy soft cheese instead. every other dish just as notable, but for reading length, i won't go into detail. chef describes each dish, can tell you exactly where each ingredient comes from - tells his story & techniques behind each dish if you ask & you leave really appreciating each ingredient. each dish had the same mindblowing, close-your-eyes to savor the taste & experience & my taste buds were singing. speaking of singing, i was also physically singing all night because even sonagi's playlist was perfectly curated by chef & his adorable wife. it was all early 90s-00s adult contemporary that brought me back to simpler times. the other guests & i were singing along all throughout dinner noting how happy the music made us that really elevated the experience even more. the service: without a doubt, 10/10. chef & janet are so warm, inviting, funny, personable, attentive.. i felt like a friend from start to finish. the handwritten thank you note given at the end was such a delightful touch & truly wrapped up the experience perfectly. the ambience: simply beautiful & incredibly clean. it is very unassuming but again, you can tell that every coaster, every piece of artwork, even the kobe bryant bobblehead were thoughtfully placed. reservations are definitely hard to come by & with me being from texas - it took almost a year to find a time that aligned but i'm SO glad it finally did. just more proof that good things come with time - i just googled that "sonagi" means rain shower & coincidently enough - it was raining hard when we went but the minute we stepped inside, everything felt so calm. the other 6 guests dining with us were all so sweet & added to the experience as well & sushi sonagi will be an experience i'm sure we will all remember thanks to every thoughful little detail we got to enjoy. make the reservation, it's worth it for sure!
The most amazing omakase experience! Every ingredient and every dish was so exquisite, high-quality, creative, and tasteful. Chef was fun to talk to as well :) Many thanks for this special meal??
Atmosphere: 5
Food: 5
Service: 5
[Review #802; 1 of 2] 2024-001 I wanted my 1st review of the year to be special & need some time to draft this lengthy one of Sushi Sonagi. Korean-American Chef Daniel Son takes over Kanpachi's spot this past spring, serving up an inspired Japanese-Korean omakase sushi bar style. I was absolutely thrilled to discover Sushi Sonagi making way to the South Bay, his hometown in Gardena!! I did some research, & Chef Son has impressive mentorships that includes: Kura Fine Japanese Cuisine (with his father, Sonny Son), Copenhagen's Noma, San Mateo's Yoshizumi, Tokyo's Nihonryori RyuGin. Food Order: 18 COURSE OMAKASE: CHAWANMUSHI (ikura shoyuzuke, SB uni, gamtae), ANKIMO TART (astrea kaluga caviar), MASABA SANDO (mackerel sandwich inspired by Gion Rohan), BURI (wild yellowtail), ONAGADAI (ruby snapper), SHIMA AJI (striped jack), SHIRO EBI (baby white shrimp), KINMEDAI (golden eye snapper), SAWARA (king mackerel), SUMAGATSUO (striped skipjack tuna), CARABINEROS (scarlet shrimp), GANJANG GEJANG MAKI (soy cured crab roll), UNI (sea urchin), ANAGO (sea eel), DOLSOT SEKOGANI (female snow crab), DUNGENESS CRAB SOUP (shingiku, yuzu), MISO BUTTER ATSUYAKI TAMAGO (miso butter omelet), YUZU PUDDING (mandarin ice) Servers: Chef Daniel Son & Janet (his wife) Service: Attentive, friendly, intimate setting (8-seats only); Tock reservations may be hard to come by on a 30-day rolling calendar that opens at midnight for Fridays - Sundays: 5:30 PM or 7:45 PM. It took me 5 months before I secured a spot in 01/2024. ¯\_(ツ)_/¯ Menu: Omakase only; no substitutions or food allergy accommodations. The restaurant is located in a strip mall, off Artesia Blvd. & Normandie Ave., with plenty of parking. This was my food sibling's Christmas present, though it took awhile to secure a reservation. Arriving early, we could see Chef Son inside but the door was locked. Another diner informed me that they will open right on the dot. Door unlocks promptly at 7:45 PM, we're ushered in, coats stored in bins on the bench behind our seat, & drink orders are taken within minutes. Though half of the diners are repeats, Chef Son introduces himself & 1st course: Chawanmushi, an egg custard dish topped with ikura shoyuzuke (marinated salmon roe), SB uni (Santa Barbara uni is highly sought after; considered better than Hokkaido uni that even Japan imports from SB), gamtae (seaweed) that's beautifully presented in a tea cup, noting the New Year. Its consistency is similar to Chinese steamed eggs (sweet), but this is more savory with an ocean freshness from the roe, uni, & seaweed. His Korean-influenced omakase menu is a series of nigiri & prepared dishes, paying homage to traditional Japanese techniques while representing L.A. & other cultural influences, both breaking yet honoring traditions & techniques. One of his techniques is dry-aging fish (my first via 07/2021 Rustic Canyon x The Joint partnership), a preservation method that pulls water from flesh in a dry, temperature-controlled environment, improving taste & texture for a more developed & richer flavor, while extending shelf life. Cleaner & sweeter taste, with a more melt-in-your-mouth buttery texture. Mmm... Mmm... Mmm!! Most of our menu was sourced from Japan along with Torrance farmer's market local produce. Chatting with Chef Son, all your senses are aroused from the love & passion for his craft. I love this intimate setting where I can watch up close & personal as this sushi master lovingly prepare each course (I posted several videos). Several nigiris were carefully painted with sauce. To maintain the cool temp of the Shiro Ebi, he used kkaennip (Korean sesame leaf) to shape the nigiri. If dolsot (Korean stone bowl) is on the menu... the wondrous smells of crunchy rice deliciousness wafting in the dining space stirs your gut in anticipation; I'm still heady remembering it as I write this review. And when he turned on the burner to toast the tamago (rolled omelette)... the charred brought up notes of baking.
We went to Sushi Sonagi for omaakase last night after I read about it on Eater LA earlier this year, and am SO glad we did. Chef Daniel Son - a second-generation sushi chef who poured his heart into this cozy, intimate space - was great. He and diners (other than the clearly-instagram-driven couple next to us) had fantastic conversations about the ingredients, technique, etc - an enlightening insight into the experience of "a good meal". The fishes were dry-aged just perfectly - not fishy (kohada/gizzard shad maybe a tiny bit but much less than expected/usual), the ingredients chosen very thoughtfully and not just lavishly, the rice and vinegars paired perfectly, and the delicate knife work was just . Would recommend! As a testament to how good it was, there were separate course I didn't even take pictures of - just ate them as soon as the chef plated them!
So amazing. Every dish was delicious. Fairly uni heavy so if you're a fan of uni this is a dream. Uni is not my favorite but for some reason I decided to eat all of it this time and I was pleasantly surprised. Fresh and briny, no off flavors. This is quality uni. Plentiful courses of fish with some unique surprises(I'll let you discover on your own) but my favorite by far was the last savory course - stone pot crab fried rice. It was packed with so much shrimp and crab flavor. It was the perfect finisher. The bits of crispy rice were so delicious, comforting, and well seasoned. I could have eaten that dish alone and have been completely satisfied. I loved Chef Daniel's style of sushi and his iteration of omakase. The place is small and intimate with only 8 seats max, very reminiscent of other famous LA sushi restaurants but what sets this apart is how unpretentious it feels from other fine dining establishments. Chef Daniel and his wife make you feel so comfortable and at ease that it enhances the dining experience even more. Finally, I love how local this restaurant is to me. It feels so good not to have to fight the ugly west LA traffic and deal with parking just to enjoy some quality sushi. I love supporting local and this is as local as it gets. Everyone in the seating tonight was a south bay local! I can't wait to return again.
One of the best that we've had. Great service, intimate and of course the flavors, quality and unique creations were amazing. Thank you Janet and Daniel. See you NYE
Restaurantji Recommends
One of a kind experience. The chefs true love of sushi comes through. I can't believe that we have something so nice in the southbay. Each course is carefully chosen and presented beautifully!
Very private, exquisite experience. Awesome food and service! Only draw back is hard to get a reservation.
Wonderful experience at Sushi Sonagi. Omakase in an intimate setting, there are two seatings per night and about 8 people at each seating. You sit right in front of a sushi master and watch as he prepares each course and then hear his description of the dish as he lays it in front of you. Service is provided by the chef Daniel's lovely wife, Janet, and she sets the tone of intimacy and friendliness from the very beginning. Food is spectacular, and I won't go into details of the menu since it changes by the season, but I loved every single course. Some of the memorable dishes were the ankimo tart, wagyu yukhoe toast, Sanma, anago, and of course, uni. The egg dish was different than any other tamago course I've had in an omakase. There was a miso butter layer on top that made it over the top delicious, and the white sesame ice cream was the perfect ending. I think what made the experience so special was how open and warm chef Daniel was (and his wife as well). I've been to some amazing omakase in Japan and LA, but none were as warm and inclusive. He is not only informative and generous with his knowledge, his enthusiasm for his craft is infectious and inspiring. I feel like the other chefs I've seen were on an auto cruise but chef Daniel is just now revving up. At the end of the meal we were given the list of the courses and a handwritten thank you card. It was a lovely gesture that I'll remember for a long time. Sushi Sonagi is a great addition to South Bay restaurant scene, and I can't wait to try their winter menu! Reservation is by Tock and worth the effort. Plenty of parking in the mall. Don't be late and expect a lot of food, you'll definitely leave with a happy tummy!
Sushi Sonagi is easily one of the best omakases I've ever had without the hefty price tag that comes with some others. I'd highly recommend it. It's not just the food that's incredible, but the whole experience. The service is great, the atmosphere is nice and the whole experience is very personable. Chef Daniel Son is one of the best in the business.
Great overall experience... wonderful food Such detail oriented and personal attention a must dine!