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places worthwhile for omakase in East LA?

kelvlam Oct 2, 2008 02:42 PM

Ok ok ok, I knew and heard all about Urasawa in BevHill, Sushi Gen, Sushi Zo in Little Tokyo, or Sushi Mori . But I want to know fellow hounder's opinion on places that's NOT West LA. And not OC either (such as Tustin's Sushi Wasabi)

What I refer as East LA: City Of Industry, Rowland Heights, Walnut, Diamond Bar, Chino Hills, etc, places that's on the EAST of 605 Fwy.

As a reference, I already looked at the "best omakase experience?" thread already.
http://chowhound.chow.com/topics/388363

What would be your pick? And the name of the sushi chef that you'll recommend also please :-

)

I've added link to the 4 Japanese restaurant that I've heard of and been mentioned by other. I had Jubei (it's only 10mins drive away from my home!) for my birthday dinner and been missing it ever since...

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Sushi Koyo
868 N Diamond Bar Blvd, Diamond Bar, CA 91765

Jubei Japanese Cuisine
20627 Golden Springs Dr # 2K, Walnut, CA

Restaurant Kamon
17855 Colima Rd, City of Industry, CA 91748

Rokuan Restaurant
14230 Chino Hills Pkwy, Chino Hills, CA

  1. pinotzin Oct 15, 2008 09:48 PM

    You've got to check out Hayakawa in Covina (near Citrus and Workman). The owner used to work at Matsuhisa and is the creator of New Style Sashimi. The Omakase will blow your mind and is much more reasonable than the Westside.

    5 Replies
    1. re: pinotzin
      lotta_cox Oct 16, 2008 07:18 AM

      By New Style Sashimi do you mean this recipe?

      http://www.starchefs.com/sushi_and_wi...

      1. re: lotta_cox
        pinotzin Oct 16, 2008 09:16 PM

        That's exactly the recipe! The word is Hayakawa came up with New Style Sashimi it while working at Matsuhisa. Does anyone know for sure?

        1. re: pinotzin
          r
          rickym13 Oct 16, 2008 10:13 PM

          thought new style sashimi is paper thin sllice white fish such as snaper or halibut with hot olive oil pour on top of it with ponzu/yuzu dipping sauce?

          1. re: rickym13
            pinotzin Oct 19, 2008 03:05 PM

            You're right about the whitefish. I didn't notice the recipe called for salmon. I remember it being a whitefish when I had it at Matsuhisa as well.

        2. re: lotta_cox
          westsidegal Jun 27, 2009 12:08 AM

          thank you for posting the link to that recipe.
          i now know never to go there.
          don't know what that dish should be called, but imho, the word 'sashimi' should not be in the name at all.

      2. ipsedixit Oct 15, 2008 10:35 PM

        In addition to Hayakawa (which is pretty good), also try Akasaka in Hacienda Heights.

        Akasaka
        14926 Clark Ave
        Hacienda Heights, CA 91745
        (626) 336-0871

        6 Replies
        1. re: ipsedixit
          m
          mrhooks Jun 25, 2009 09:15 AM

          I was taken there yesterday, and the itamae (Hisako-san? Can't remember for sure) said she doesn't do omakase. I wondered if perhaps it's because I was a first-timer, but no one else was doing omakase either, including the regulars sitting next to me.

          Freshness was generally good. Uni was very good. Amaebi were already dead, but still passable I guess. Ankimo appetizer had a weird canned tuna-like flavor to it that was off-putting. Pacing was uneven, with one or two times where four pieces would appear in front of me faster than I could eat them, but it's kinda understandable with one itamae serving an entire restaurant, counter and tables. Portions are huge, which I didn't like; I'm not a fan of two-bite nigiri / gunkan-maki and rolls the diameter of my fist (if I were to order rolls) - too much rice, and a bit unwieldy to eat with chopsticks (I prefer not using my hands).

          Price was fair for what you get. I had the nigiri sampler or whatever it's called (which also included a big plate of shishito tempura, edamame, shrimp head soup, and mochi ice cream dessert) and it was $35 plus tax/tip. Not in the same league as Shibucho's $35 table omakase, but decent. I wouldn't be surprised if Akasaka is the best option in the area. But since the drive to Shibucho isn't any worse for me, there's no reason for me to return unless I'm already in the area.

          1. re: mrhooks
            ipsedixit Jun 25, 2009 11:26 AM

            That's a pretty fair assessment. Keep in mind this is Hacienda Heights where it's more "Chinese style sushi" and where the clientele is more focused on quantity than quality.

            1. re: ipsedixit
              m
              mrhooks Jun 26, 2009 02:08 AM

              Yeah, I don't blame her one bit for doing things the way she does them - it appears to be what the clientele (primarily Chinese and Caucasian from what I could tell) wants. The quality of the fish is definitely better than one would expect from a tiny restaurant hidden in the middle of nowhere in Hacienda Heights. And I know plenty of people who would be totally okay with the generous portions there, it's just my personal preference and not necessarily something bad.

          2. re: ipsedixit
            TonyC Jun 26, 2009 11:28 AM

            Sorry ips but.. Akasha border lines disgusting. She has acrylic nails. A sushi "chef". Think about the implications. And the room is just so filthy. UGH.

            1. re: TonyC
              ipsedixit Jun 26, 2009 02:36 PM

              Not saying the place is perfect, but you get past east of the 605fwy and you're looking at either AYCE buffet Korean sushi joints, or pre-packaged stuff from Ralphs and Albertsons.

              1. re: TonyC
                SmokeyDoke Jul 30, 2009 11:22 AM

                I agree with Tony again. I tried this place, after living in the neighborhood for 25 yrs because of the glowing reviews on Yelp and I was disappointed. I do not understand the overhyped romanticism with Japanese restaurants in Hac. Hts and I love Hac. Hts.

            2. j
              jkao1817 Oct 16, 2008 04:49 PM

              Jubei is good. the itame is a little short, but he always has good stuff (live uni, etc.). Sit at the sushi bar is a must

              Restaurant Kamon on Colima is our standard sushi bar. Reminds me of Sushi Gen, but with nicer people. Always fresh and good. Sit at the bar if possible. They are open 7 days a week.

              Hayakawa is best for non-sushi stuff. Their sushi is good but it is his other stuff that shines. It is Nobu with out the Nobu prices (about 1/3 less) ( He used to work there). Better to sit at a table. Also the itame does everything so may be a little slow especially at the sushi bar.

              Also Sushi Koyo off the 57 is really good. Traditional sushi (no California rolls), but he is really nice and the sushi is great.

              1 Reply
              1. re: jkao1817
                k
                kevin Oct 16, 2008 09:38 PM

                I would also highly recommend Hayakawa, in fact, I think it was the first places that I tried Matsuhisa-style sushi.

              2. kelvlam Oct 21, 2008 04:36 PM

                Adding the links to the suggested places.

                I agree, I tried Sushi Koyo, and Hiro san is really nice!!! Even though the meal isn't a blast from heaven per se, but for $75 it's a good deal :-)

                With so many suggestions pointing to Hayakawa ... I think that'll be my next MUST visit spot.

                thx hounder!!!

                -----
                Akasaka Restaurant
                14926 Clark Ave, Hacienda Heights, CA 91745

                Restaurant Hayakawa
                750 Terrado Plz Ste 33, Covina, CA 91723

                1 Reply
                1. re: kelvlam
                  j
                  jkao1817 Oct 21, 2008 04:39 PM

                  Remember to get the cooked stuff at Hayakawa. Also save room for desert. Their milles fleur is really good with that french pressed coffee.

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