Go's Mart

Tucked away in a nondescript strip mall in Canoga Park, Go’s Mart defies every expectation of what a world-class sushi destination should look like. The exterior offers nothing but a simple “SUSHI” sign, while inside you’ll find fluorescent lighting, white tile floors, and walls painted an almost aggressively bright orange. It’s the kind of place you’d never stumble upon by accident—and that’s precisely part of its charm. This is a destination restaurant, one that rewards those willing to make the pilgrimage to the far reaches of the San Fernando Valley.

The omakase here is nothing short of extraordinary. Priced between $200 and $250, it’s an investment that pays dividends in the form of some of the most meticulously sourced and expertly prepared fish you’ll find anywhere in Southern California. The meal unfolds in waves: cold appetizers give way to plates of pristine whitefish, followed by tuna, shellfish, and eventually the rare finds that truly set Go’s Mart apart—blood clam, abalone, and perfectly seared monkfish liver. There’s no printed menu, just a small dry-erase board listing the day’s catch, which means every visit offers something new.

Sitting at the bar is essential here. Skip the small standalone tables and position yourself where you can watch the chef work and engage with the experience fully. The longer you linger, the more interesting the fish becomes, with the final courses venturing into territory that few other sushi bars in the city dare to explore. It’s an education as much as a meal, with the chef often pausing to explain the differences between varieties of eel or the provenance of a particularly special piece.

Go’s Mart is ideal for solo diners and those who appreciate establishments with serious culinary credentials and zero pretense. Yes, the orange walls are memorable, but it’s the fish that will keep you coming back—the kind of quality that makes the drive across town feel like a small price to pay.