Sushi Yotsuya

"Amazing service! Amazing chef! My gf is Japanese and she was so impressed with the sushi. I've been to Japan a few times and this place feels definitely like you are there! Next time we'll try omakase."

"I knew we were in for some amazing sushi when I was told by the hostess that they didn't serve California Rolls because this was a true Japanese restaurant. The sushi (mostly nigiri and Masa-san made an exception for us in preparing a maki:) was amazing and the ambiance is laid back yet traditional without the garish/pretentious frou-frou. We regret not doing the omakase but there's definitely going to be a next time."

"Authentic flavors of Japan. We were very impressed with everything. I am particular about the quality of sushi, especially the rice. Masa-san's sushi was exceptional. The server "Demi" brought the respect and sweetness you would get in Japan. The quality for the price is reasonable. This is on my favorites list now."

"Super high quality omakase sushi experience. One of my favorite spots: Masa always offers a great selection and the quality is excellent."

"Sushi Yotsuya (yoh tsoo yah) has a very traditional Edomaè (eh doh mah eh) style which means that there will be no "clown rolls" which combine fish whose flavours or textures clash & then are doused with unctuous mayonnaise, tons of Sriracha or cloyingly sweet "eel sauce". If this kind of LA County fair-like food pleases your palate, save your money & don't go to Yotsuya. 1) Hotaru Ika were small squid about 3 inches long, probably steamed w/ a Sumiso (soo mee soh) Sauce which is a combination of Miso paste, sugar, Japanese rice vinegar & lends earthy, fermented sweet Umami along w/ gastrique to enliven the subtle squid flavor. 2) Red Abalone was served raw sliced in its own shell. The al dente textured meat was trimmed w/ black edging & had a natural slipperiness & touch of sweet ocean minerality. Also flame seared soft, bitter liver & parts of the abalone. 3) Shigoku Oysters in Ponzu (pohn zoo) Sauce. Raw oysters tasted of ocean brine & the supple meat had a velvety thick texture that was enlivened by the citrus juice in the Ponzu sauce. 4) Ankimo was revelatory. I was used to eating the ready-made Ankimo that is sausage shaped & wrapped in clear cellophane plastic. Many times this kind of Ankimo "torchon" was dense, heavy, & smelled old & fishy. Ankimo served here is the liver itself in its natural shape. Texture reminded me of grilled foie gras de canard w/ a similar light liver taste. Color of the Ankimo & foie gras were also similar w/ light beige brushed a meaty rosy pink. Sweet Sumiso accompanied the Ankimo just as a glass of sweet Haute Sauterne would accompany foie gras. Sushi: 5) Maguro was aged which gave it a buttery, meaty texture. Flavour is similar to aged beef where you can taste a bit of iron from the blood. 6) Toro is aged for a gamier edge. The fattiness melted in the mouth, but a more primal taste of meat lingered on the tongue. 7) Sawara/needlefish has the most translucent beautiful flesh w/ bright fine silver scales. Chef Masa placed a sheet of bright spring green Shiso/Japanese basil under the translucent Sawara to create a truly elegant looking Sushi which is translucent w/ glowing green underneath & a shining silver streak on top. Sawara is very delicate in taste. Use of Sho-yu/soy sauce would be a sacrilege. 8) Kurodai/sea bream is white, slightly chewy w/ clean, light sea flavour. 9) Akadai/red sea bream had sweet meaty sea kissed Umami w/ Iki/ liveliness, vivacity. 10) Kamasu/barracuda is white, dense, meaty. Slightly sweet & dressed w/ lemon zest & finely julienned dried red chile. 11) Aoyagi/surf clam is wonderful w/ fleshy soft yet al dente texture & sweet briny flavour that lingers. 12) Hirame/halibut was a neutral flavoured fish that for me was more about soft, velvety texture. 13) Tai/red snapper was soft pliable meat & sweet sea brine came together for the ideal Umami. 14) Ika/squid was pristinely white, slightly rubbery, but firm. Yuzu Kosho-/Japanese lime zest & green chile paste dressed the mild Ika w/ piquant citrus gastrique. 15) Saba/chub mackerel was marinated in Japanese rice vinegar to firm up the meat & to take the edge off of its soft textured, oily, meaty fishiness. 16) Uni/sea urchin had a belt of Nori/black seaweed paper around the circumference of the Sushi rice to hold in the layers of Uni, the eggs of the sea urchin. Texture is like Italian panna cotta w/ a briny, foie gras Umami. 17) Ikura/salmon eggs seemed to be marinated in Sho-yu Dashi/broth in the exact same Sushi form as the Uni. Eggs would burst to release an oily, fishy Umami. 1-17a) Ryo- Sake (sah keh) in a pretty aquamarine bottle shaped in a free form wedge. Smooth neutral, mildly sweet flavour that had enough astringency to clear the palate without leaving an aftertaste. Chef Masa knows his fish. He leans toward more mature, full meaty aged flavour in his darker fleshed fish which may not agree w/ people who always insist on fish being "fresh" when aging improves the taste of many fish."