Restaurant: Sushi Yamamoto [1, 2]
Location: 218 N Rodeo Dr, Beverly Hills, CA 90210. *unknown*
Date: May 9, 2025
Cuisine: Sushi
Rating: Awesome sushi
Sushi Yamamoto quietly opened in 2023 in the former space of the legendary Urasawa, stepping into a spot renowned for its exclusivity and sushi craftsmanship . Under the guidance of chef Yusuke Yamamoto, who brings experience from iconic kitchens like Matsuhisa in Beverly Hills and Nobu in Tokyo, the restaurant offers a refined, minimalist omakase experience . With just eight counter seats, the $390-per-person tasting menu delivers precision-crafted nigiri—favorites include delicate surf clam in dashi, uni-caviar tempura, and hay-smoked wagyu—while the vibe remains relaxed and engaging . Complementing this is chef Kazushige Motoishi’s kaiseki and soba pop-up happening on select days, featuring Kyoto-style multi-course meals and hand-made soba—an exceptional addition to the restaurant’s repertoire . Together, they elevate Sushi Yamamoto as one of L.A.’s most exceptional and authentic omakase experiences.
The menu at Sushi Yamamoto showcases a refined selection of sushi and sashimi, emphasizing seasonal and high-quality seafood ingredients. Dishes include delicacies like Japanese sweet fish, fried Pacific oysters, and various seafood preparations, culminating in a unique dessert of crown melon ice cream.
Chef Yusuke Yamamoto, born in May 1985 in Shizuoka, embarked on his culinary journey after high school by honing his craft at Chiyoda Yoshino Sushi, where he trained for four years mastering the art of traditional sushi preparation . He later made his mark at prestigious kitchens including Matsuhisa in Beverly Hills and Nobu in Tokyo—esteemed platforms that shaped his refined style . In 2023, he launched Sushi Yamamoto in the former Urasawa space, debuting his own intimate omakase experience that highlights his artistic precision, seasonal innovation, and deep respect for ingredient-driven, minimalist Japanese cuisine
The 2007 Y de Yquem from Bordeaux, France, is a stunning white wine that embodies elegance. This vintage, a blend of Sauvignon Blanc and Sémillon, showcases glorious notes of ripe stone fruits, honey, and delicate floral aromas, rounded out by a crisp acidity. Ideal for pairing with seared scallops or rich, creamy cheeses, it offers a luxurious experience that delights the palate.
Kegani — hairy crab. In a very light, delicious dashi. The crab’s meat is sweet and tender, with a gentle briny snap, and the clear broth offers clean, elegant umami that lets it shine.
Elegantly presented as Hirame Sashimi, this dish captivates with its translucence, showcasing shimmering layers of pearlescent white fish artfully adorned with delicate slivers of pickled shallots. The aroma is a whisper of the sea, punctuated by the sweet tang of citrus that lifts the senses. Each bite reveals a sublime texture, the fish yielding softly, as if melting on the palate, complemented by a subtle crunch from the shallots. The interplay of flavours dances between fresh brininess and a gentle umami, with hints of sweetness from the accompanying condiment that lingers gracefully, inviting another taste.
Chiayu—young sweetfish. Fish spring roll! Never had that before, and it was quite delicious. The crackly wrapper gives way to tender, gently sweet fish with a clean, river-fresh flavor and a faint pleasant bitterness.
Fried Pacific Oyster. Crisp and golden outside, briny and tender within—a quick ocean burst with a creamy finish.
Toro Astrea Caviar. In futomaki form. Silky, fatty toro meets the briny pop of caviar for a lush yet focused bite, with nori adding a gentle snap and clean, oceanic finish.
Meet the talented chef, meticulously crafting exquisite sushi, as his artistry brings joy to the diners at this intimate culinary experience.
Premium fish for the nigiri. Expect clean, ocean-sweet flavor and a supple, almost buttery bite that shows off its freshness.
Taka’s Yamayuki Maguro Chutoro, O-toro, Akami. A study in fat and texture: Akami is lean and clean, Chutoro balances silkiness and bite, and O-toro is richly marbled and melts on the tongue.
The dish, Sweetly Caramelized Burdock Root, presents itself as a delicate interplay of muted golden hues, each piece glistening with a subtle sheen that beckons the eager palate. The aroma is a warm embrace of earthy sweetness, mingling with faint notes of toasted molasses, whispering promises of indulgence. With each bite, the texture unfolds; the root is tender yet maintains a delightful resilience, while the surface offers a faint stickiness that harmonizes beautifully with the luxurious melt-in-the-mouth sensation. Flavors dance on the tongue, revealing layers of rich nuttiness accented by a gentle bitterness, creating a captivating balance that lingers long after the last morsel is savored.
Taka’s Yamayuki Chu-toro. Silky, beautifully marbled tuna that melts on the tongue, with a clean ocean sweetness and balanced, lingering umami.
The Domaine Fontaine-Gagnard Bâtard-Montrachet Grand Cru 2011 is a stunning expression of elegance and complexity from the Côte de Beaune. This Chardonnay exhibits a magnificent bouquet of white flowers, toasted nuts, and subtle citrus, leading to a palate that is rich yet finely structured. The minerality is pronounced, harmonizing beautifully with flavors of ripe pear and hints of spice, making it an impeccable match for roasted lobster or rich cream sauces.
As a contrasting choice, this wine pairs exquisitely with gourmet seafood dishes or a creamy risotto, amplifying its luxurious texture and vibrant acidity. The 2011 vintage shines with a perfect balance of power and finesse, showcasing the exceptional terroir of the Bâtard-Montrachet vineyard.
Taka’s Yamayuki O-Toro. Silky and intensely marbled, it melts on the tongue with clean, sweet-ocean richness and a pale blush of pink. Buttery and lingering yet remarkably delicate.
Akami hand roll. Akami (赤身) is the lean, red meat from the back of a tuna, typically bluefin or yellowfin. It’s the most common and widely consumed part of the tuna in sushi and sashimi. In a hand roll, it eats clean and lean—firm yet tender, with a subtle, iron-kissed sweetness that plays well against warm rice and crisp nori.
The exquisite suzuki nigiri captivates the senses with its vibrant pinkish-orange hues, a visual ode to the ocean’s bounty. Each delicate slice of fish is adorned with a glossy sheen that hints at its ethereal freshness, while the subtle aroma of the sea wafts gently, inviting one to indulge. As you take a bite, the texture reveals a perfect balance between a tender, melt-in-your-mouth quality and the satisfyingly firm yet yielding bite of its intricately seasoned rice base. The taste unfolds in layers, a harmonious interplay of briny sweetness and umami depth, crowned by the whisper of vinegary warmth that dances across the palate, leaving a lingering sense of serenity with every delicious morsel.
pale hue reminiscent of morning mist, subtly glistening with a hint of briny seawater.
Amaebi — sweet shrimp. Delicately sweet with a silky, almost creamy texture and gentle ocean brininess.
Hotate-scallop. Sweet, saline, and gently buttery, it shines raw for its silky texture or lightly seared for a caramelized edge.
Uni Gunkan, presents a striking contrast between the deep, glossy black of the nori and the lush, golden hues of the briny sea urchin, evoking a sense of oceanic opulence. Its aroma is intoxicatingly saline, reminiscent of sea breezes, mingling with the warm notes of rice, inviting anticipation. With each bite, the velvety texture of the uni envelops the palate, delivering a burst of umami that is both sweet and subtly earthy, while the delicate crispness of the nori adds a satisfying crunch, harmonizing the dish into a symphonic experience of flavor and sensation.
Here we see the talented chef meticulously preparing the soba dough, a crucial element in crafting an unforgettable dining experience.
Sakuraebi Soba Noodles. So good. Tiny sakura shrimp bring a sweet-briny pop and deep umami, with springy buckwheat noodles and a gentle ocean aroma.
Unatama-eel omelette roll. Soft, custardy egg meets rich, sweet-savory eel in a tender, glossy roll.
The intimate setting, adorned with hand-crafted ceramics and soft, ambient lighting, envelops diners in a warm embrace, elevating each sip from the intricately designed cup into a harmonious dance of flavor and artistry.
A second piece of o-toro. Silky, deeply marbled, and buttery—it melts on the tongue with clean ocean sweetness.
Dessert Crown Melon Ice Cream. Silky and custardy, with a pale green hue and the honeyed, floral sweetness of Crown Melon; refreshing rather than cloying. The clean, lingering finish highlights its delicate perfume.
The 2007 Y, produced by Vin de Courson in Canada, is a captivating icewine that exemplifies the elegance of the region. Its luscious sweetness is balanced by vibrant acidity, offering notes of apricot, honey, and citrus zest. This dessert wine pairs beautifully with foie gras, blue cheese, or a fruit tart.
The prestigious Dom Pérignon Vintage 2006 is a Champagne from the renowned Moët & Chandon, characterized by its rich and creamy texture. With layers of stone fruits, toasted brioche, and a hint of minerality, it delights the palate with elegance. Ideal for pairing with oysters, lobster, or sophisticated cheeses, this sparkling wine elevates any occasion.
The 2011 Bâtard-Montrachet Grand Cru from Domaine Fontaine-Gagnard showcases the opulence of Burgundy’s Chardonnay. This full-bodied white
