Oomasa gives you a nostalgic feeling when you go into the store. That is understandable, considering that this sushi store has been in business for over 130 years. The fragrance of vinegar once you go through the doors stimulates your appetite. There is an oval shaped sushi counter in the middle of the store, where friendly sushi chefs greet you. Again, there is a dignified ranma on the sushi counter. This is actually imported from Japan. The taste and spirit of the experiences as a sushi chef in Japan is seen everywhere in the store, and you feel like you are really in a sushi restaurant in Japan.

Bishamon has been around for the last 13 years. The inside of the store is a fusion of traditional Japanese and modern styles, decorated with kawara eaves. During the lunch hour, it is filled with the local businessmen, but during the weekend it is filled with families. The all-you-can-eat sushi that started 10 years ago is very popular. The fish they buy from the market is fresh everyday, and there are times when the menu changes accordingly. You can see that they really want the customers to eat only good food. You can also enjoy karaoke on the upper level, which brings excitement to the restaurant everyday. You can go alone, or go as a group.

“Sushi Hirosuke” is proud to have been able to serve the freshest fish possible for the past twenty years since its opening. This is due to dedication in getting the best fresh fish from the fishermen each day. After that, the stocked fish are handled and stored with great care. The freshness of the fish served at “Sushi Hirosuke” has thus spread to lots of people by word of mouth, resulting in the restaurant’s almost endless flow of customers. All of the staff (including the sushi chefs themselves) is very friendly. They possess the knowledge of most delicious dishes because each and every one of them knows what are delicious.

U-ZEN opened in West Los Angeles in 1992. Once you go inside, the huge L-shaped counter that seats 20 people will catch your eye. Their secret to success is not the fact that ZAGAT chooses them every year. It is the fact that they serve high quality food at reasonable prices. The owner chef has worked at a kappo restaurant in Japan, so you can see how elegant and detailed he is with his dishes. He only uses short grain rice because of the texture. It is not only for that, though. The number one reason is because it just tastes good. The chef and the staff are all friendly.