Sushi Masuyoshi

Walking into Sushi Masuyoshi feels like stepping into someone’s private kitchen. This unassuming five-seat counter in Culver City operates with a one-man-show energy that’s increasingly rare in LA’s dining scene. Chef Hozumi Masuyoshi, who cut his teeth doing private omakase dinners during the pandemic, now runs this intimate operation solo—greeting guests, preparing fish, and serving courses all while maintaining an infectious sense of calm.

The $165 omakase represents some of the best value in LA’s competitive sushi landscape. Over two hours and eighteen-plus courses, the parade of flavors never lets up. The meal opens dramatically with a wooden box presentation of aged sashimi, setting the tone for what’s to come. Silky salmon that practically evaporates on contact, smoke-kissed bonito with the richness of prime beef, and charcoal-roasted unagi that dissolves into pure sweetness all make appearances. The tuna progression alone—starting with aged lean cuts and building to toro crowned with caviar—justifies the price of admission.

The space itself won’t win any design awards. Chef Masuyoshi inherited this well-worn former mom-and-pop shop and kept its lived-in charm intact, complete with jazzy covers playing from a shelf-mounted Bluetooth speaker. But the humble surroundings only amplify the intimacy of watching a master at work mere inches away, whether he’s rolling handrolls into perfect cones, torching fish with glowing charcoal, or pausing mid-service to snap selfies with delighted guests.

This is ideal for solo diners seeking connection or small groups who don’t mind close quarters. Book the entire counter with friends for what amounts to a private omakase experience at regular prices. By dessert, you’ll likely have traded sake pours with your neighbors and left feeling like you attended the best dinner party of the year.