Very good Sushi spot located in a small, non-descript strip/plaza off of Santa Monica and Highland. Friendly staff and very high quality Sushi.Shown below, the Chirashi Bowl and Salmon + Bluefin Tuna Nigiri.
The taste of the utensils is not bad. The taste may vary depending on the menu. It's good to go once in a while.
lisa yen
Delicious, fresh, great pacing.
Atmosphere: 5
Food: 5
Service: 5
Lisa Y.
Good music, sushi, lotus root and vibes. Nice pacing too. I recommend the scallop sushi.
Brandon C.
Jonathan Gold always told us to look out for the strip mall restaurants. He's right.Given the seasonal-rotational menu, the omakase at $95 seems like a great way to experience Soregashi, but I generally like to order whatever I like, especially as the seasons provide new ingredients I can order.Onto the food.Usuzukuri is their special dish. It's hirame (fluke, not halibut!) that's cut so thin it's nearly transparent. It comes with a ponzu sauce, some daikon-chile paste, green onion, and lemon. The manager will recommend to mix the ponzu with the paste but will ultimately say to just eat however you like. The hirame is pretty mild, slightly sweet, and instead of being overly chewy, is a bit soft, will melt slightly in your mouth, and is a great way to open a meal. They seem to serve this first because it's mild and you want to experience the dish without blowing out your tastebuds.Soregashi does know their audience, though. They also serve a California roll. However, this is with real crab. When I asked to confirm it wasn't krab, the manager looked almost offended. The fact I gave him such momentary distain means I clearly went to the right spot. There's baked crab, cucumbers, and avocado. It's soft, crunchy, and essentially the Platonic ideal of a California roll since they don't cut corners and use quality ingredients.For my last visit:We started with madai nigiri (sea bream). The fish was soft and slightly crunchy with a sea-touched flavor with some sweetness. It's a good fish to start with but would absolutely get lost if it was eaten after a few sushi courses. It's pretty mild.From the special menu, we ordered the live ama ebi (spot prawn, sweet shrimp, sometimes called botan ebi [different!]). The heads come fried; the manager asked to confirm we wanted that. I'm not sure if they serve head-in miso soup, but I like it fried and it looked only lightly battered, possibly with a non-tempura blend. They were sweet, creamy, and with a soft crunch. The heads were crispy and to pay attention to detail, Soregashi cuts out the eyes. For some proteins, the eyes can be bitter, so this was a detail I took a note of but didn't necessarily need. The heads sit in a small pile of salt, so they're extra salty. I didn't need this, but that's a matter of taste. Generally, they seem to get flash frozen ama ebi, but seasonally, they can get live shrimp, such as right now.The mirugai ("jumbo clam" or "giant clam" or geoduck) was also served nigiri style. The meat was crunchy, sweet, and also sweet. To compare to the ama ebi, it was less creamy and with a lot more crunch and sweetness. There was a particularly toothsome mouthfeel that was satisfying. Apparently this comes from Seattle.We also tried nasumiso, which is eggplant smothered in a sweet miso sauce. The eggplant tasted broiled since it had some crispy parts to it at the edges. The meat was generally soft but there were some crunchier parts in the flesh to provide a great texture. The sauce covering it was great and vaguely tasted like a teriyaki mixed with a lot of miso (which makes sense given the shared ingredients). The sesame seeds also added an extra flavor.We ordered the kaarage (Japanese fried chicken). They only use free-range Jidori chicken. The batter is fairly light and the chicken is not in large pieces. It's served with lemon but otherwise is not strongly seasoned. This could have used some more salt and pepper in the batter, at least. However, the kaarage had a very crispy texture and maintained all the juice of the chicken thighs.Coho salmon was on the seasonal menu. The standard menu had king salmon. To compare and contrast, the coho was soft, buttery, and the salmon oil mostly came out at the end. For the king salmon, the flesh was even softer than the coho, but the flavor was more mild. The oily flavor was present throughout as opposed to just coming out at the very end in a flavor bomb.Shima aji (trevally, striped jack) was oily, but also very meaty and firm
Olivier LA
Small no-frills authentic Japanese with good sushi and a variety of fun appetizers and salads. Some nice options of broiled fish too. Friendly staff.
Atmosphere: 4
Food: 5
Service: 5
Paula T.
This place is fantastic! Very unassuming little strip mall restaurant that is serving up delicious sushi and Japanese tapas. There very few sushi restaurants that also offer other traditional Japanese dishes, like Nasumiso eggplant and Renkon Kimpita. And both of these dishes and everything else we tried was excellent! The fish is very fresh! If you miss the now gone LA staple, Ita Cho, you have to come here!
P-8-Eat H.
Very Reasonably Price Japanese Bistro ; $ 95 Sushi Omakase (15 Pcs + 1 Cut Roll) , Order Slow Cooked Kurobuta Pork , Nasu Miso Eggplant , Crispy Fried Jidori Chicken. Enjoyed Good Dinner.
Dana B.
Best sushi in Los Angeles. Creative menu, quality fish, meat and produce. Expertly prepared. Wow! A new "go to spot ".
Aly T.
Woah woah this was really freakin good- the salmon sushi blew my mind. No I'm not just saying that. The service was lovely. Simple ambiance. Great spot to go after work. Seriously I think it was the best piece of salmon sushi I may have ever had. Thank you guys!
Excellent Japanese staff. Come for the sushi and well priced sake. Will return but not convinced I'll consider being a regular.
Or Y.
It's kinda became our regular delightful Japanese place for omakase. The crew is really nice and friendly, Kai the chef is really friendly and take his profession seriously. The place is very traditional in the approach so it might be mistaken as a regular sushi restaurant but it's not. The fish are handled and they usually have a great variety of fish. Always nice to come back
Nicholas Samuel
Over priced, not great rolls and lacking in atmosphere.
David d.
The attention to detail at this sushi restaurant made my meal extra special. The cuts of fish, the almost invisibly thin-cut green onions in my miso soup, the way each sushi is presented... everything left me thinking... f*** sugar fish. HUGE find. A must visit. Enjoying every bite.Thanks for the great service. No wait, excellent recommendations, cold beer.
Sebastian Kaiser
Really good! Fantastic aubergine, great value for money!
Very good Sushi spot located in a small, non-descript strip/plaza off of Santa Monica and Highland. Friendly staff and very high quality Sushi.Shown below, the Chirashi Bowl and Salmon + Bluefin Tuna Nigiri.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Premium Sushi, Chirashi Rice Bowl
The taste of the utensils is not bad. The taste may vary depending on the menu. It's good to go once in a while.
Delicious, fresh, great pacing.
Atmosphere: 5
Food: 5
Service: 5
Good music, sushi, lotus root and vibes. Nice pacing too. I recommend the scallop sushi.
Jonathan Gold always told us to look out for the strip mall restaurants. He's right.Given the seasonal-rotational menu, the omakase at $95 seems like a great way to experience Soregashi, but I generally like to order whatever I like, especially as the seasons provide new ingredients I can order.Onto the food.Usuzukuri is their special dish. It's hirame (fluke, not halibut!) that's cut so thin it's nearly transparent. It comes with a ponzu sauce, some daikon-chile paste, green onion, and lemon. The manager will recommend to mix the ponzu with the paste but will ultimately say to just eat however you like. The hirame is pretty mild, slightly sweet, and instead of being overly chewy, is a bit soft, will melt slightly in your mouth, and is a great way to open a meal. They seem to serve this first because it's mild and you want to experience the dish without blowing out your tastebuds.Soregashi does know their audience, though. They also serve a California roll. However, this is with real crab. When I asked to confirm it wasn't krab, the manager looked almost offended. The fact I gave him such momentary distain means I clearly went to the right spot. There's baked crab, cucumbers, and avocado. It's soft, crunchy, and essentially the Platonic ideal of a California roll since they don't cut corners and use quality ingredients.For my last visit:We started with madai nigiri (sea bream). The fish was soft and slightly crunchy with a sea-touched flavor with some sweetness. It's a good fish to start with but would absolutely get lost if it was eaten after a few sushi courses. It's pretty mild.From the special menu, we ordered the live ama ebi (spot prawn, sweet shrimp, sometimes called botan ebi [different!]). The heads come fried; the manager asked to confirm we wanted that. I'm not sure if they serve head-in miso soup, but I like it fried and it looked only lightly battered, possibly with a non-tempura blend. They were sweet, creamy, and with a soft crunch. The heads were crispy and to pay attention to detail, Soregashi cuts out the eyes. For some proteins, the eyes can be bitter, so this was a detail I took a note of but didn't necessarily need. The heads sit in a small pile of salt, so they're extra salty. I didn't need this, but that's a matter of taste. Generally, they seem to get flash frozen ama ebi, but seasonally, they can get live shrimp, such as right now.The mirugai ("jumbo clam" or "giant clam" or geoduck) was also served nigiri style. The meat was crunchy, sweet, and also sweet. To compare to the ama ebi, it was less creamy and with a lot more crunch and sweetness. There was a particularly toothsome mouthfeel that was satisfying. Apparently this comes from Seattle.We also tried nasumiso, which is eggplant smothered in a sweet miso sauce. The eggplant tasted broiled since it had some crispy parts to it at the edges. The meat was generally soft but there were some crunchier parts in the flesh to provide a great texture. The sauce covering it was great and vaguely tasted like a teriyaki mixed with a lot of miso (which makes sense given the shared ingredients). The sesame seeds also added an extra flavor.We ordered the kaarage (Japanese fried chicken). They only use free-range Jidori chicken. The batter is fairly light and the chicken is not in large pieces. It's served with lemon but otherwise is not strongly seasoned. This could have used some more salt and pepper in the batter, at least. However, the kaarage had a very crispy texture and maintained all the juice of the chicken thighs.Coho salmon was on the seasonal menu. The standard menu had king salmon. To compare and contrast, the coho was soft, buttery, and the salmon oil mostly came out at the end. For the king salmon, the flesh was even softer than the coho, but the flavor was more mild. The oily flavor was present throughout as opposed to just coming out at the very end in a flavor bomb.Shima aji (trevally, striped jack) was oily, but also very meaty and firm
Small no-frills authentic Japanese with good sushi and a variety of fun appetizers and salads. Some nice options of broiled fish too. Friendly staff.
Atmosphere: 4
Food: 5
Service: 5
This place is fantastic! Very unassuming little strip mall restaurant that is serving up delicious sushi and Japanese tapas. There very few sushi restaurants that also offer other traditional Japanese dishes, like Nasumiso eggplant and Renkon Kimpita. And both of these dishes and everything else we tried was excellent! The fish is very fresh! If you miss the now gone LA staple, Ita Cho, you have to come here!
Very Reasonably Price Japanese Bistro ; $ 95 Sushi Omakase (15 Pcs + 1 Cut Roll) , Order Slow Cooked Kurobuta Pork , Nasu Miso Eggplant , Crispy Fried Jidori Chicken. Enjoyed Good Dinner.
Best sushi in Los Angeles. Creative menu, quality fish, meat and produce. Expertly prepared. Wow! A new "go to spot ".
Woah woah this was really freakin good- the salmon sushi blew my mind. No I'm not just saying that. The service was lovely. Simple ambiance. Great spot to go after work. Seriously I think it was the best piece of salmon sushi I may have ever had. Thank you guys!
Restaurantji Recommends
Excellent Japanese staff. Come for the sushi and well priced sake. Will return but not convinced I'll consider being a regular.
It's kinda became our regular delightful Japanese place for omakase. The crew is really nice and friendly, Kai the chef is really friendly and take his profession seriously. The place is very traditional in the approach so it might be mistaken as a regular sushi restaurant but it's not. The fish are handled and they usually have a great variety of fish. Always nice to come back
Over priced, not great rolls and lacking in atmosphere.
The attention to detail at this sushi restaurant made my meal extra special. The cuts of fish, the almost invisibly thin-cut green onions in my miso soup, the way each sushi is presented... everything left me thinking... f*** sugar fish. HUGE find. A must visit. Enjoying every bite.Thanks for the great service. No wait, excellent recommendations, cold beer.
Really good! Fantastic aubergine, great value for money!