Morihiro

• Morihiro's Dual Omakase Experience and Intimate Setting
  Morihiro offers two distinct omakase reservation types: a high-end, intimate 6-seat sushi bar experience priced between $350-$400 where Chef Morihiro Onodera personally crafts each course, and a more affordable $250 table omakase served platter-style. This dual approach caters to different dining preferences while maintaining exclusivity in a small space with only 14 seats total (6 at the counter, 8 at tables).

• Chef Morihiro Onodera's Hands-On Involvement and Craftsmanship
  Beyond his culinary skills, Onodera physically built the restaurant himself during the COVID pandemic, hammering nails and constructing the space, which he describes as a "beautiful temple" in Glendale. This personal investment in the restaurant's physical and culinary environment is unusual for a Michelin-starred chef and adds a layer of authenticity and dedication to the dining experience.

• Fusion of Tradition, Innovation, and Ceramics Artistry
  Onodera is renowned not only for his sushi but also for his quest for the perfect sushi rice and his talents as a ceramist, integrating his artistry into the dining experience. The restaurant exudes a "chaotic sort of warmth" rather than the typical serene sushi bar atmosphere, and it features compelling sake pairings curated by a certified sake sommelier, enhancing the uniqueness of the meal.

The most honored or signature ingredients at the Michelin-starred restaurant Morihiro in Los Angeles include:

• Tuna (Mebachi, Big Eye Tuna from Hawaii): Known for its soft, silky texture and mild flavor with a slight brine, this tuna is a key ingredient in signature sushi dishes, often paired with specially sourced shari rice to enhance the finish.

• Italian Black Truffle: Used in luxurious preparations such as tuna tartare, it adds a rich, earthy aroma and depth of flavor, elevating the dish to a memorable experience.

• Caviar: Often combined with tuna tartare and black truffle, caviar contributes a briny, delicate burst that complements the richness of the other ingredients.

• Matsutake Mushrooms: These prized wild mushrooms are featured for their distinctive aroma and umami, adding complexity to dishes.

• Akitakomachi Rice from Iwate Prefecture: The chef’s hometown rice is prized for its quality and is used as the shari (sushi rice), providing a refined and authentic base for the sushi.

These ingredients reflect Morihiro’s emphasis on premium seafood, seasonal and regional produce, and refined Japanese culinary techniques to create an elevated sushi experience. The combination of high-quality fish, rare mushrooms, and luxurious accents like truffle and caviar defines the restaurant’s signature style.

Omakase Experience

• $400 (8 courses)

Multi-Course Dinner

• Regional delicacies from Japan: $250 (6 courses)