Q

AMAZING Omakase experience in DTLA. Very high-end; every piece of fish from Japan. One of my favorites so far in LA. The restaurant is designed beautifully, love the ceiling lighting and brick walls. As for the food, everything was fresh and super tasty. My favorites: Kingfish, Uni, Bluefin Tuna.

Never had such a peaceful dinner outing because our party of three slowly savored every bite with our eyes closed in state of sushi trance. Whenever our eyes opened, we were mesmerized by the elegant décor, impressive artwork and beautiful antiques. Gorgeous black walnut ceiling shaped like an ocean wave set on top of the sand blasted brick wall lined with a glass pane modernizing the vintage DTLA space. Service was very attentive and courteous. Chef Hiro is a true master!

I will not come back here again, the service at this place is the dealbreaker ? The waitress didn’t even offer water or tea, and she only said three sentences throughout the whole dining experience- “hi” “no video please” and “goodbye”. The chef was like a sushi robot too… He just made sushi, give it to us, and then he just started to play on the phone. Zero explanation of the ingredient except for the name. Not sure how they got the 1 star Michelin? The food itself was decent (maybe 4 stars), but we didn’t get emotionally engaged. The whole place was just so cold hearted lol With this kind of service, they still added 20% service charge to the check? Definitely not recommending this place.

Like what Winnie in another review said, the service from this place is terrible. There was no water or tea offered by the waitress, and there was basically no interaction with the chef which is not what I'd expect from an omakase experience. Despite being seated at the sushi bar (and there being no one else in the restaurant), the chef made the sushi at the other end of the bar diagonal from us so we could barely see the sushi being made. He only ever came over to tell us the name of the fish with no other descriptions. The fish quality was good and definitely fresh, but I found that the rice was a little too vinegary which overwhelmed the fish (which is of course subjective). They added a 20% gratuity to the bill which is fine, but they also then taxed on top of the added gratuity instead of the gratuity being added afterwards. The worst part is that as we were leaving, the waitress chased after us and yelled after the chef who was unlocking the door to not let us leave yet because she thought we were 2 cents short on our $600+ bill, and when she recounted and realized we were actually 3 cents over, she never apologized or did anything else. For the price paid, the quality and service definitely does not match. I've had better omakase elsewhere for far cheaper. Overall, this might have been the worst fine dining experience I've had. I'm not sure how they got their Michelin star to be honest.

OMG how did they get the Michelin star? Plain, dull and expensive. Jot impressed at all! Dinner for two came up to $860, and we got nothing interesting for this overpriced experience. All the sushis tasted the same uninteresting way. You will not get WOW experience here, save your money or choose another restaurant.

Not open on Tuesday evening (Dec 13) 7:30 PM though their automated voice message says it is. It would be great if Michelin rates restaurants based on honesty. Shamelessly shows up on search results when looking for restaurants open now and gets the visibility it needs, but closed when we walk to get to it.

Overpriced. Less courses and less premium ingredients and other Omakase. Ordered a bottle of sake, but the chef mistakenly ordered by glass. Not worth it and the service tip does not deserve 20%

Samurai-level mastery. Watching the chef slice the fish, mold the rice and ultimately present and serve each piece is a part of the experience. Melt in your mouth bites with flavor combinations that are simple and yet bursting with flavor that sang on my palette. I felt the honor and tradition of the service and in the decor as we sat down. Q is a must for a true lover of food who understands the overall experience.