MORIHIRO

A lovely, minimalist Japanese omakase restaurant with thoughtfully curated and beautifully presented dishes. Each course felt like a work of art. ENJOY!PS: There is metered parking outside.

Morihiro is an incredible and unique dining experience. This restaurant delivers on what makes high end dining memorable. Each moment in the restaurant reflects attention to detail through hand crafted ceramics, a vetted fish menu, professionally plated displays, and food components ranging from a well prepared basic to a high end presentation.True and traditionally sourced rice, soy sauce, and prized fish from Japan are the foundations here. No LA gimmicks, this is a restaurant for the deeply passionate sushi eater. You can search all you want throughout the city, but there is nothing quite like the deep understanding and passion of chef Morihiro Odenera. This restaurant isn't for the novice or those with a thin wallet. Come prepared, come grateful, and leave with a smile in your soul.

Made it over to Chef Mori's Michelin star sushi in Atwater for a friend's special occasion...The sake pairing with omakase is the way to go... The sake selection was carefully selected to perfectly compliment each of the dishes. Each bottle that was brought out was unique and expands your knowledge of what sake can be. Our server was knowledgeable on the tasting notes and origin of each bottle.The restaurant is modest in size. But the bar seating allows a more intimate dining experience with a clear view of the chefs at work in the kitchen.The quality of the sushi was top notch. But the depth, quality, creativity and variety of the other dishes are what impresses. Even simple dishes like the tamago or the melon were standouts for freshness and quality.Chef Mori is definitely a master at work. With every detail considered. His sushi uses his own organically grown rice from his field in Japan. And the meal is served on his own dishware which he designed and made himself. A bag of his rice is even gifted to you at the end of the meal.Morihiro lives up to the hype. In fact, it may top my recent dinner at the French Laundry.

第一次有如此强烈的感受，人还是要吃完全贴合自己味蕾的omakase，这顿饭吃美了，但很可惜，平静的内心，没有开心和满足，对于我来说，不能算所谓的好饭停车真的搞死人，还好靠近居民区，到达门前，透过落地窗看见零星的食客、以及几乎全是白人面孔的服务员，一度怀疑自己走错地方，再三确认门牌号之后才走进店里，也许这样的配置才能把每样菜品都讲明白讲细致吧...老爷子面色红润，精神头贼好，今晚客人不多，大部分桌子位也自己捏，副手站在一旁闲得快要睡着·······【Krug "Grande Cuvée" 172ème Édition Brut Champagne】44%黑皮诺｜36%霞多丽｜20%莫尼耶低调、稳定，不是张扬的外放个性，给不了惊喜，但是简单地配个餐总是不会出错气泡感很顶，不管是闻还是喝，主要都以香料为中心，柑橘和柠檬打着配合，酒精所带来的苦味相对较弱，酸度也偏清爽，不是特别明显，杯醒呼吸了大概15分钟，青苹果的香气才得以释放·······酒肴【胡麻豆腐】少见的轻薄质地，冰凉、清淡、开胃，搭配冲鼻的山葵，结合偏咸口的酱油，与皮蛋拌豆腐有着相似的味道【八寸】非要用柿子摆盘？？头上插根麦穗丑死了，还不如直接给我吃菊芋、南瓜无感，板栗甜糯，银杏贼苦，萝卜配姜 脆爽；煮四季豆不错，清脆，但完全没调味；日本李子果冻又太甜鮟鱇鱼肝... 这是风干过？？干巴巴的好难吃，和绵密、油润可以说是毫无关系【鳕鱼白子】白子本身并不出色，酱汁却令人回味，冷出汁配上柚子皮碎，清新中又蕴含着悠长的鲜咸，而且只保留柚皮的香气，很好地隐藏了苦涩【冰镇母雪蟹】除了温度太冰冷之外，没有任何毛病，鲜嫩的蟹腿、饱满的蟹膏、脆弹的蟹籽，品质其实很棒，却要靠放在嘴里回温以后，才能慢慢地展现出魅力【椎茸、舞茸、鸿喜｜出汁冻】依然冷冰冰，菇煮至嫩滑微脆，搭配出汁冻，清淡口，会快速融化成汤汁，点睛之笔为紫苏花所带来的似薄荷、又似孜然的香草风味【伊势海老真薯】外表上了劲、比较弹牙，内部的口感就稍差了些，烂唧唧的没什么嚼头，好在鲜甜度非常优秀；汤头温热、清甜，真好喝！而甜豆则全是根茎...【穴子天妇罗】让切面先浸入柠檬汁中使其湿润，再蘸取咸辣口的咖喱粉，鱼肉汁水丰富，香辛料、咸和辣进行调味，柠檬汁负责解腻，还真是绝配！唯一可惜的是炸衣过于厚了·······寿司舍利颗颗分明、硬挺、干爽，酸和咸给人一种四平八稳的感觉，像厚实有力的基底，托着鱼货，而不会抢走风头每一贯现切鱼，但整晚的鱼货都不太肥美，温度也偏高了些，不过鲜的鱼自然会散发自身的鲜甜重点表达对这家山葵的喜爱，清凉、辣度很有冲击力，更能调出鱼肉的鲜【真子鲽】筋膜感太强烈，大写的NO！【缟鲹】脆度一般，不是最佳的状态【五条鰤】好吃，鲜、微脆，没筋膜【寒鰤】好吃，12月是最佳季节，油脂不算丰富，却很饱满【渍赤身】酒肴结束最先准备赤身，一直泡到这一贯的顺序，虽然时间长，但调味适度，清淡口，完全不会盖住鱼肉本身的鲜甜，好吃！【中腹】甜甜的，有着嚼肥肉般的油润口感，却没啥鲜味【小肌】酸咸平衡，微脆，腥！香！必须追加！【车虾】天呐！！！脆、弹、鲜，都达到了极致的状态（没货了不能追加，为什么！！！【竹荚鱼】佐以姜汁和细香葱，上大分啊！！！鱼温不够低，肉质不够脆都可以忽略啊，一入口就满是细香葱的清香【针鱼】冬至初夏，季节还挺长，但还是冬季的更大更饱满，脆是真脆，但鲜味有所欠缺【金目鲷】好吃哭！！！肉质脆弹，炭香十足【春子鲷】【海松贝】鲜甜，脆脆脆脆脆，可惜海苔拉胯，太拉胯，不香还粘嘴【鲑鱼籽】脆、爆汁，海苔依旧拉胯，太影响口感【Santa Barbara海胆】冰凉、咸鲜，海苔好可怕啊！！！【北海道海胆】更甜、更鲜、更绵密，相较之下还是北海道的好吃些【味增汤】【玉子烧】好大一块，甜度内敛，质地贴近日式海绵蛋糕，蓬松之余，又不失厚度【静冈蜜瓜】绵软、饱满，水分过于充足，令人上头的甜，甚至有些齁【草莓和果子】草莓成熟得恰到好处，清香、酸甜，软、却不烂，麻糬轻薄且拉丝，甜度也刚刚好【抹茶】薄茶，极速扫打，泡沫感绵密、柔顺、细腻，缺少咸鲜，只有清冷的苦涩【焙茶意式奶冻】太！好！吃！了！虽然没有焙茶独特的烘烤香气，但咖啡浓缩液糖浆把苦甜结合做到了极致，完美的结尾

Morihiro offers a dining experience that's intimate and thoughtfully curated. From the moment you arrive, the cozy atmosphere and attentive service make you feel welcome.What really sets Morihiro apart are the personal touches by Chef Mori himself. Every dish is presented on pottery handcrafted by the chef himself. I found it super thoughtful that each plate and bowl was not only a vessel for his exquisite creations but a piece of art in its own right.One of the highlights of our meal was learning that Chef Mori grows his own rice on a private farm in Japan. The care and dedication he puts into his ingredients are evident in every bite. To top it off, they gifted us a small bag of this special rice when we left, and it was still absolutely delicious when we cooked it at home.And let's talk about the Santa Barbara uni--it was hands down the best we've ever tasted. We loved it so much that we had to ask for seconds! Each piece was perfectly fresh, creamy, and bursting with flavor.If you're looking for an intimate omakase experience with exceptional service and extraordinary food, Morihiro is a must-visit. Chef Mori's attention to detail and passion for his craft make this Michelin-awarded restaurant truly one of a kind.

Had the omakase at the sushi bar. Service was good. There was a lot of food so you will definitely leave full. The appetizers in the beginning tasted okay but most were slightly on the bland side. We were pretty full by the time we had the sushi. They said there would be about 20 pieces but ended up being around 17. The sushi tasted kind of one note and a little bit too salty. There wasn't a lot of conversation with the main chef which didn't bother me. Apparently he also made many of the bowls we used for dinner which was interesting. Overall, the food was not what I expected for the price. I think this style of sushi is not for me.

Morihiro was a solid omakase experience, but it's not as intimate as the other elevated omakase experiences in this price range...it was pretty crowded. There were only table seats the day we went, but we still enjoyed our dinner here. I was little a taken aback by the way the unique way the rice is prepared, but it was still pretty good. All the dishes were explained and presented well but overall Morihiro just lacked that wow factor. I think I also just prefer a more intimate omakase experience.

It's a bummer when chef Mori turns out to be so cocky & ruins the whole experience.For one, don't expect Chef Mori to interact with you, he'll only talk to you once the bill comes.A couple notable instances:1. I asked Chef Mori for less wasabi and he scoffed at me...literally laughed when I asked.2. I also asked him what his favorite knife was for a beginner.He laughed again and pointed to the younger chefs, "you can ask them, I only know $3,000 knifes hahaha". "I have no Idea what $300 chef knifes are". We came here for my girlfriends birthday & we both thought the omakase itself was subpar.The fish didn't taste fresh at all (except the uni, that was good) and there were 0 "WOW" moments that you typically get at a Michelin Omakase Restaurant.I want to give the servers their flowers though as they work extremely hard.As well as the younger chefs who were friendly.However Chef Mori himself needs an ego check.This place is not worth the price tag.The bill came out to $1,300 for a 2 person omakase.Trust me, go elsewhere. A higher price tag doesn't always means it's better food...& this just so happens to be one of those instances.

The outside of the restaurant is very low-key. You never would've known it was a Michelin-star restaurant. Once you walk inside, the feeling is warm and the restaurant is nicely lit. Here are some highlights from our meal.1. We LOVE the tamago. It looks like castella cake, but it's actually baked with shrimp and white fish. 2. The sushi was good, but it definitely wasn't the freshest I've had. The rice was on the more vinegary side. 3. BEST miso soup I've had. So much umami flavor. 4. Chef Mori makes and grows his own rice! He also makes all the beautiful serving bowls you eat from. 5. Service was incredible! They w6. The table and bar may have different dishes.7. They surprised us with a strawberry roll cake!For the price, it's a little steep since the sushi is definitely the star of the restaurant and I've had better. Nonetheless, super happy I got to experience this Michelin meal.

My husband and I had a very special dinner here to celebrate my birthday in January 2024. My husband made a reservation about a month prior to coming. We'd both heard good things about Morihiro before and that it had a Michelin star. Morihiro is located on the Main Street of Atwater Village. The restaurant is small and intimate with simple, understated ambiance. We were seated immediately and brought hot towels once we arrived. We had opted for bar seating and I believe the menu between the bar and table seating is slightly different, as we saw tables receiving some dishes that we didn't receive. Service here was professional and impeccable. We received a multi-course omakase that mostly consisted of sushi, with some other dishes thrown in, and dessert and matcha at the end. The sushi here was some of the best of my life. I'd highly recommend visiting, whether it be for a special occasion or just because. They also gave us two small bags of rice to take home that the chef had milled there. The food here was superb, and I'd say it was definitely one of my top dining experiences in Los Angeles.