Shunji

Tucked away in a quiet corner of Santa Monica, Shunji stands as one of LA’s most revered omakase destinations. The minimalist blonde wood interior creates an atmosphere of calm sophistication, where the focus remains squarely on what matters most: the extraordinary fish. What makes this spot particularly unique is its dual-chef setup—you can book with either the namesake Chef Shunji or his longtime collaborator Chef Miko, each commanding their own section of the intimate counter.

The dining experience unfolds in two distinct acts. First come the delicate seasonal appetizers, presented on beautiful ceramic plates—think tender abalone with wasabi, or matsutake mushroom nestled alongside eggplant in savory dashi. These refined bites set the stage, but the main event is undoubtedly the parade of nigiri that follows. Around sixteen pieces arrive, each one a testament to the art of sushi craftsmanship. The texture here is something special: fish that practically dissolves on contact, paired with subtly vinegared rice that feels almost impossibly light.

The standout moments are plentiful. There’s the two-week aged tuna with its concentrated depth, the warm black throat perch with its barely kissed sear, and the impossibly sweet Santa Barbara uni. But nothing quite prepares you for the toro handroll finale—fatty tuna embraced by crackling toasted seaweed that transports you somewhere entirely different. Chef Shunji himself brings welcome levity to what could be an overly serious affair, with genuine conversation encouraged throughout the meal.

This is decidedly a splurge-worthy destination, best reserved for milestone celebrations or when you really want to dazzle someone. Reservations typically fill up a week or two ahead, so plan accordingly. Whether you end up with Shunji or Miko at the helm, you’re in the hands of true masters—just let them guide you through an unforgettable evening of pristine seafood.