Matsuhisa

Frommer's Review

Japanese chef/owner Nobuyuki Matsuhisa arrived in Los Angeles via Peru in 1987 and opened what may be the most creative restaurant in the city. A true master of fish cookery, Matsuhisa creates unusual dishes by combining Japanese flavors with South American spices and salsas (he was the first to introduce Americans to yellowtail sashimi with sliced jalapeños). Broiled sea bass with black truffles, miso-flavored black cod, sautéed squid with garlic and soy, tempura sea urchin in a shiso leaf, and Dungeness crab tossed with chiles and cream are just a few examples of the masterfully prepared dishes available, in addition to thickly sliced nigiri and creative sushi rolls. The small, crowded main dining room suffers from poor lighting and precious lack of privacy; many big names are ushered through to private dining rooms. Expect a bit of attitude from the staff as well. Tip: If you're feeling adventurous, ask for omakase, and the chef will personally compose a selection of eccentric dishes.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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