Despite the ubiquity of dragon rolls and cavalcades of warm rice, the L.A. sushi scene is full of Edomae-style restaurants, with quite possibly no better example than Sushi Kaneyoshi. Hidden away in a Little Tokyo basement, this relative newcomer first debuted in August 2020. The first independent project of Yoshiyuki Inoue, Kaneyoshi draws upon his years of experience at the two Michelin star Sushi Ginza Onodera, one star Mori Sushi and several other excellent counters in the South Bay and Japan. Similar to other sushi chefs during quarantine, Inoue offered immaculate, labor-intensive chirashi boxes containing artfully arranged slices of fish. Each one is prepared using aging and curing methods that date back to the Edo period—hence the term “Edomae.”
The restaurant finally opened for reservations last spring but continued to offer New York Times-noteworthy chirashi until this winter, when Inoue—who goes by Yoshi-san to patrons—decided to completely shift gears. Now operating as a nightly omakase 12-seat counter experience, Sushi Kaneyoshi outranks almost every other sushi bar in the city in luxury and refinement. A meal here possesses that rare transportive power, the kind that whisks you out of regular life into an immaculate world of bleached wood, pristine plates of fish and ochoko cups of clean-drinking sake, before releasing you back onto the streets of Little Tokyo to go blissfully on your way.
Awards & Press
- Michelin 1 Star