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Sushi Note

13447 Ventura Blvd. (Greenbush Ave.) Send to Phone
Sophisticated, charming high-end sushi bar with curated fine wines in Sherman Oaks.

Cuisine
Open
Dinner Tues.-Sun.
Features
  • Dress code: Casual

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Sushi Note, Sherman Oaks, CA

Sushi Note Restaurant Review

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About the restaurant: Executive chef Kiminobu Saito is one of LA’s most esteemed sushi masters, formerly of Encino’s Four on Six Sushi. His classical sushi and sashimi are pristine both in sourcing and execution, and his innovative Japanese dishes are compelling. Augustine Wine Bar owner Dave Gibbs is partnered with Andy Paxson (Simple Things) to not only spotlight Saito’s sushi, but also to create a sophisticated experience of pairing sushi and fine wine from around the globe.

The décor: The seven-seat marble omakase sushi bar is the best place to watch the master at work. Indeed, it is not only an engrossing culinary show, but Saito is also a modest and charming host, attentive to the flow of the meal, but never intrusive. There are only 30 seats in the cozy, minimalist room, so reservations are a must especially on weekends. Service is warm and attentive. If you are still in the mood for another glass of wine, Augustine Wine Bar is right across the street.

Likes: Sushi to swoon over; wines curated from interesting places (and saké too); some very pricey wines available by the glass as nightly specials offer a great tasting opportunity.
Dislikes: It fills up at peak hours.

Food & Drinks: Chef Saito almost exclusively uses fish imported directly from Japan. He insists on uni from Hokkaido, not Santa Barbara, and nightly chalkboard specials include fish rarely seen elsewhere — firefly squid (hotaru ika), which tastes like the ocean in a bite; sea robin (houbou), stingfish (mebaru), Japanese soldierfish (ebisudai) or alfonsino (kinmedai), which sommelier Andrew Pattison (NoMad) pairs with a fine ’17 Bermejos Diego Seco from the Canary Islands. Both Pattison and the owners are passionate about the fish and wine pairings, and along with Saito they create a unique and dynamic tasting adventure. The wild scallop carpaccio, with olive oil, lemon, truffle salt and pink peppercorn, is lovely with a crisp Jacky Blot Chenin Blanc, and uni pairs seductively with a Cartology Chenin/Semillon from South Africa. One of Saito’s signature dishes is his “biscotti,” or crispy rice topped with various delicacies. Don’t miss the Wagyu biscotti made with velvety A-5 Wagyu beef, pickled wasabi and daikon sprouts, which complements a ’16 Pataille Marsannay Burgundy.
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