715 Sushi

Best 40th birthday meal! My hubby surprised me with dinner reservations here and I have to say it was such an amazing meal. I've been lucky enough to have experienced quite a bit of omakases in this lifetime and 715 is definitely one for the books. It's a bit hidden from the outside. So we walked back and forth for a while looking for the establishment. All the staff including chef 715 was just truly nice and provided really great customer service. My cloth napkin kept sliding off my clothes and every time that happened they insisted that I take a new one. When I truly was ok with using the one I dropped. If there's any food allergies, definitely let them know ahead of time so they can plan ahead. I definitely was impressed with Chef 715 interpretation of each item he made. My husband and I throughly enjoyed everything we tried. It was tasty and beautifully presented. Usually when we do omakase there's always a few items that we have thought of another establishment version tasting better. But not here! Definitely top 5 on my list! They do provide something a little special for birthdays or anniversaries. So make sure to share if you're celebrating something special. And at the end of our meal as we are walking out, the chef himself is outside thanking you for dining at his establishment. It was so refreshing to see. This yelper highly recommend checking out 715 Sushi! You definitely won't regret at all. 2 thumbs up! Be prepared to take lots of photos! And leave with a happy belly!Tips:*Reservation is a must. *Credit card accepted. *Metered street parking or parking lots. *Serves alcohol.

I celebrated my birthday at 715 Sushi in Los Angeles, and it was one of the best omakase experiences I've had--better than some I tried in Japan! The chef's attention to detail and the quality of the ingredients were exceptional.I really liked the uni rice, otoro nigiri, and snow salt-topped belt fish. Each dish was incredibly fresh and bursting with flavor. We started with a light tofu dish that set the perfect tone for the meal. The courses were served at a great pace, and the chef asked whether we preferred to eat nigiri with chopsticks or by hand, customizing the experience nicely.The ambiance was a blend of modern and traditional, with a minimalist design. The upbeat Japanese lo-fi hip-hop music and Kaws figures added a cool touch. Service was smooth and attentive, further enhancing the overall vibe. One notable aspect is that the chef changes the menu on sequential visits, ensuring a unique experience each time you come back.If you're looking for authentic Michelin-starred omakase in LA, 715 Sushi is a MUST. The food and overall experience are absolutely worth it.

We went to 715 for the 8:00pm seating on a Friday, and the whole experience was absolutely top notch. Like many Michelin star restaurants, you have to make a reservation on tock with a deposit that they will refund you after the dinner. 715 is located in a nondescript building but you'll probably notice a few customers waiting outside to be seated. Right around your seating time, they'll open the doors and let you in one party at a time. There's only 8 seats, so there really isn't a bad seat at the counter. We chose the seats on the side at the very left so that we wouldn't have to next to the other guests and it also happens to have a great view of what's going on behind the counter. The omakase dinner includes a variety of dishes, not only sushi, and everything was absolutely delish and amazing. It's just the perfect amount of food, and the whole experience is about 2.5 hours. The ambiance and lighting is perfect, and it's just the right amount of intimate. The service is attentive and super professional. I was already a little buzzed when we got there so I'm sure we were a little loud but the staff was really nice about it lol. The whole experience is both elevated and unpretentious at the same time, and overall we had an amazing Friday night dinner. Chef Seigo says he changes the menu all the time, so I'm excited to go back again soon!

Wonderful omakase in a beautiful setting. Service was also excellent. Loved the buri with yuzu and the snow crab agedashi. The nigiri were wonderful, especially the Hokkaido Uni, chu-toro, aji, and "saba taco". I about fell out of my seat from the anago - best I have ever had.

This place is amazing. Hands down one of the best omakases iv ever had. Each dish was perfect and unique in its own way and were awarded with a Michelin star two years in a row for a reason. We were served an assortment of nigiri, with other hot dishes and each one flowed perfectly from one another. Some dishes we had included the chawan mushi egg with a light topping of truffle, Spanish Makerel, soft monkfish liver with wasabi on top, sea perch and fatty tuna. The interior was traditional yet modern with Kaws figurines spread throughout the room. The ambience added to the experience. We were asked if we preferred to eat the nigiri with our hands or chopsticks for it to be served accordingly. They change the menu daily, so you're sure to not have the same meal two visits in a row, giving this place great to return back for something new every time. Service was great as well. I might have finished one too many servings of ginger but every time without hesitation the chef would bring out more freshly cut.Food: 9.3/10Service: 10/10Ambience: 9/10TIP: The entrance door was a bit hard to find as it was behind a small metal closure without a sign to address where it was at, but you'll know you're at the right place if you come across that.

Los Angeles, Arts District. September 2023.First thing to know. 3rd St around Alameda buzzes with people but you"re going to be in front of a plain unmarked face with only an address for reference. You don't walk in. If you're early, they'll let you in when only when it is time for your seating. Second thing to know. If you're rude enough to show up late, they'll serve you whatever course everyone else is being served. No catching up. Too bad. You missed out. The Chef, Seigo Tamura, is a young thirty-something Itamae who's presentation earned a Michelin Star within a few months after opening. The music isupbeat Japanese Lo-Fi Hip Hop, so it is not background music. The Chef favors doll figures by Kaws. He has a serious demeanor - this is LA, where too many people have money but not manners or respect - but he is actually easy to talk to. You will be asked if you prefer to consume your nigiri by hand or with a chopstick - the chef will shape the nigiri accordingly. He is meticulous about the amount of shari and shape - it is not simply draped on top. Every piece is given a final hand squeeze after being dressed. If he thinks you don't pay attention to what you are being served your neta will be described with the English name - a warning to those who use their mobile for more than photos. Third thing to know. Don't expect the same meal on subsequent visits. They keep track of your omakase. If you come another time Chef Tamura will try to change it up as much as he can according to seasonality. Last thing to know. LA and NYC Michelin omakase are pricier than Tokyo. If you want to eat and drink here but need to save somewhere on your trip,book an economy seat instead of business class for your roundtrip!

I want to preface this by saying I would put this probably at a 3.5, but since yelp only allowed 3 or 4 stars, I have to pick 3 between the two as a 4 would probably be more something I would give Sushi Kaneyoshi in the LA area, of which I enjoy more than 715 Sushi.I recently came back from a Japan trip so when I went to 715 Sushi, I did have that bias. I also ate at Sushi Sugita in Tokyo, the best omakase experience I will ever have in my life, so I think I'm probably a lot more critical of sushi establishments than the average person.When you first walk into 715, you're hit with the smell of incense. I was a little taken aback especially after returning from Japan where you are completely discouraged from wearing perfume due to it impacting your sense of taste and smell when you eat. It was just a funny thought. I like the smell of incense but it was just surprising to see for a place that seemed to be more traditional, at least in terms of sourcing fish directly from Japan and not using Santa Barbara uni, etc. Sitting down though the chef has some cool modern decor and melodic lofi music, so I probably interpreted it wrong from the online projections.715 Sushi is not bad by any means, it actually is a lovely omakase spot especially if its your first time experiencing high end sushi. The problem with it really is the cost and the quality of the fish. It's quite expensive, easily coming out to over $400+ per person if you order alcohol, and there wasn't a single dish where I said "that was the best piece of xyz I've ever had". I don't go into most sushi establishments expecting to be blown away, but for an omakase experience I typically come out with 1 dish it would land in the top 3 iterations I've had. For instance as a local example, though I thought Sushi Kaneyoshi was overall good, I was blown away by their sous vide ankimo (monkfish liver). Still one of the best ankimo dishes to this day. Nothing was bad at 715 sushi, but it was the lack of anything being spectacular that was disappointing.I think the chef has a lot of room to grow. He's so nice, and this establishment will get better over time. As it stands now though I really don't know how this place has a Michelin star. Especially regarding service, for a 1* I expected a little better service as it was spotty for drink refills, particularly water. I find 1* places can be so hit or miss, and unfortunately I think the rating here is a little premature, though with time I think it can grow into its rating.Overall, there's a lot of room for improvement and quite honestly for the price you're better off going to Sushi Kaneyoshi or even Hayato if you can get a reservation and are okay with a kaiseki experience instead.

Location is a hit tough bc it's a secret door as the entrance. Definitely show up on time or early for parking. End it up late and missed a dish or two. They will not wait and will not serve the missing dish. Omakase is good and a pretty modern take. Nigiri is the highlight compared to the cook dishes. There are a few highlights, it was a great experience to overall. In terms of worth, i think it's comparable for what they charge.

One of the best sushi bars in LA. Chef is an absolute artist and manages to create new flavors that challenge the conventions of sushi while respecting tradition. Some of the bites were reminiscent of recent trips to Tokyo, comparable with the best in the motherland. The weaving of youth and street culture with the restaurant also adds a nice dimension of LA, fashion, and street art. Really love the aesthetic!

Reservations are via Tock. $350 omakase experience with a $175 refundable booking fee per person (not including service charges). I was able to get the reservation pretty easily online.The interior is minimalistic. Natural wood tones with a rectangular sitting area centered around the chef. Very intimate and cozy. There are unique pieces that add a modern twist like the many Kaws figurines and the pair of Jordans hanging outside the discreet storefront. Currently awarded a 1-star Michelin, the presentation of each course was beautiful. The dining ware was beautiful. Service was also amazingly attentive and polite. Chef Seigo had a warm personality and was approachable. Not only did the food tell a story, but the experience felt personal and friendly.The total for 2 people came out to be around $916 without the alcoholic menu.List of items we ate (FYI menu changes every time):- Fish paired with grapefruit with colorful salt- Surf clam with brussel sprout and shiso flower- Sakura shrimp tempura- White corn chawanmushi- Shirako- Sea bream- Snapper- Baked tilefish with momiji (maple leaf) - Isaki - chicken grunt- Firefly squid with bamboo shoots- Belt fish with snow salt- Sea perch- Aji - horse mackerel- Snapper with radish- Kohara - gizzard shad- Sardine roll with shiso, green onion, and sesame- Marinated bluefin tuna- Chutoro- Hokkaido uni rice- Unagi- Eel bone- Tamago- Sea perch and sea bream soup- Dessert roll