Soregashi

We have found this hiding spots very small bistro. Nice welcoming and great sushi roll. The tuna was very fresh and delish i had the cod fish it is pricey and small portion. So you know .hot saky was 14.50 for a large one .we end up paying 130 dollars .for2.Dinner.very quiet no music..great service.

I heard so many great things and was very excited to finally visit Soregashi, but left feeling like it was just standard for that price range.The miso black cod was a standout, but you can find that at many sushi restaurants now. Overall a good and safe sushi spot, but not something I would travel for again.

On my journey to eat at every sushi restaurant in LA, I've started on the other side of the hill now. This is a low-key place in a strip mall that's hard to find. I drove past it several times before I found it. I ordered the $95 Omakase, which was excellent. Then I ordered their specialty which in English is fluke cut so thinly that you can see through it. They weren't very busy, but the service was excellent and I enjoyed my meal. I would definitely recommend trying this restaurant.

Jonathan Gold always told us to look out for the strip mall restaurants. He's right.Given the seasonal-rotational menu, the omakase at $95 seems like a great way to experience Soregashi, but I generally like to order whatever I like, especially as the seasons provide new ingredients I can order.Onto the food.Usuzukuri is their special dish. It's hirame (fluke, not halibut!) that's cut so thin it's nearly transparent. It comes with a ponzu sauce, some daikon-chile paste, green onion, and lemon. The manager will recommend to mix the ponzu with the paste but will ultimately say to just eat however you like. The hirame is pretty mild, slightly sweet, and instead of being overly chewy, is a bit soft, will melt slightly in your mouth, and is a great way to open a meal. They seem to serve this first because it's mild and you want to experience the dish without blowing out your tastebuds.Soregashi does know their audience, though. They also serve a California roll. However, this is with real crab. When I asked to confirm it wasn't krab, the manager looked almost offended. The fact I gave him such momentary distain means I clearly went to the right spot. There's baked crab, cucumbers, and avocado. It's soft, crunchy, and essentially the Platonic ideal of a California roll since they don't cut corners and use quality ingredients.For my last visit:We started with madai nigiri (sea bream). The fish was soft and slightly crunchy with a sea-touched flavor with some sweetness. It's a good fish to start with but would absolutely get lost if it was eaten after a few sushi courses. It's pretty mild.From the special menu, we ordered the live ama ebi (spot prawn, sweet shrimp, sometimes called botan ebi [different!]). The heads come fried; the manager asked to confirm we wanted that. I'm not sure if they serve head-in miso soup, but I like it fried and it looked only lightly battered, possibly with a non-tempura blend. They were sweet, creamy, and with a soft crunch. The heads were crispy and to pay attention to detail, Soregashi cuts out the eyes. For some proteins, the eyes can be bitter, so this was a detail I took a note of but didn't necessarily need. The heads sit in a small pile of salt, so they're extra salty. I didn't need this, but that's a matter of taste. Generally, they seem to get flash frozen ama ebi, but seasonally, they can get live shrimp, such as right now.The mirugai ("jumbo clam" or "giant clam" or geoduck) was also served nigiri style. The meat was crunchy, sweet, and also sweet. To compare to the ama ebi, it was less creamy and with a lot more crunch and sweetness. There was a particularly toothsome mouthfeel that was satisfying. Apparently this comes from Seattle.We also tried nasumiso, which is eggplant smothered in a sweet miso sauce. The eggplant tasted broiled since it had some crispy parts to it at the edges. The meat was generally soft but there were some crunchier parts in the flesh to provide a great texture. The sauce covering it was great and vaguely tasted like a teriyaki mixed with a lot of miso (which makes sense given the shared ingredients). The sesame seeds also added an extra flavor.We ordered the kaarage (Japanese fried chicken). They only use free-range Jidori chicken. The batter is fairly light and the chicken is not in large pieces. It's served with lemon but otherwise is not strongly seasoned. This could have used some more salt and pepper in the batter, at least. However, the kaarage had a very crispy texture and maintained all the juice of the chicken thighs.Coho salmon was on the seasonal menu. The standard menu had king salmon. To compare and contrast, the coho was soft, buttery, and the salmon oil mostly came out at the end. For the king salmon, the flesh was even softer than the coho, but the flavor was more mild. The oily flavor was present throughout as opposed to just coming out at the very end in a flavor bomb.Shima aji (trevally, striped jack) was oily, but also very meaty and firm.Golden eye snapper aka kinmedai is quite pleasant. The flavor is very clean and the texture is probably appealing to people who like softer white fishes. It seems they quickly boil the skin to crisp it a bit.The greatest part of the meal was the dobin-mushi. This is an ultra seasonal dish that focuses on matsutake mushrooms. Served in a teapot, it's served in a container with flavored dashi, fish, shrimp, ginko, mitsuba, and, of course, the all important matsutake mushroom. The mushrooms give the teapot of soup an amazingly complex piney and fishy flavor. This is served with a small portion of sodachi (tastes like a sweeter lemon and orange) to temper the flavors. This must be tried to get the Soregashi experience. Fall seems to the right time.As winter approaches, they should get some firefly squid (hotaru ika) for an appetizer. Research says to expect the eyes to be cut.

No frills, solid spot though. I like coming here before going out in Hollywood for a light and casual dinner. Good service too! I do think the cucumber salad portion was too small but overall I will keep coming back.

I'm in LA for work for a month and have been to Soregashi every week! Here, you'll find extremely authentic Japanese sushi, with a fairly priced Omakase at $80. The chef prepares some of the best sushi I've had, and I've also enjoyed some of their appetizers. Soregashi has an excellent sake selection, which pairs beautifully with your sushi dinner. In my experience, the best sushi restaurants are tucked into unassuming storefronts in strip malls, and this is no exception. Walking by, you'd never know to come in (and by the way, make a reservation!), but you'll be amazed by the quality of the food and the excellent service.

The attention to detail at this sushi restaurant made my meal extra special. The cuts of fish, the almost invisibly thin-cut green onions in my miso soup, the way each sushi is presented... everything left me thinking... fuck sugar fish. HUGE find. A must visit. Enjoying every bite.Thanks for the great service. No wait, excellent recommendations, cold beer.

Very Reasonably Price Japanese Bistro ; $ 95 Sushi Omakase (15 Pcs + 1 Cut Roll) , Order Slow Cooked Kurobuta Pork , Nasu Miso Eggplant , Crispy Fried Jidori Chicken. Enjoyed Good Dinner.

Good music, sushi, lotus root and vibes. Nice pacing too. I recommend the scallop sushi.

Soregashi has become our MVP neighborhood restaurant over the last two years, and especially during lockdown, when our take-out sushi dinners gave us something to look forward to when we ate every meal at home. We're such regulars now that Tsuyoshi, one of the owners, knows my name, my typical order, and my credit card number; I've spent more time on the phone with him in the past year than with most of my friends, and in return for our loyalty, we always get a freebie or two from the kitchen thrown in with our nigiri. Now that we're back to dining out, we've sat at Soregashi's sushi bar twice in the last month. As much as I've depended on those pick-up orders, the sushi is obviously just better fresh from the hands of the gruff sushi chef, who I have come to adore.I've eaten through most of the menu at this point. The sushi is uniformly excellent. I think we've had almost every nigiri available: tuna, salmon, yellowtail, yellowtail belly, albacore, halibut, sea bream, kinmedai, mackerel, shimaaji, scallop, sweet shrimp, unagi, anago, iwashi, ikura, uni, chu-toro, o-toro, egg. It's all fresh and delicious. I also love the spicy tuna roll, and a couple of times when it's in season, Tsuyoshi has sent over some firefly squid, which I will definitely order if I see it on the menu.On the kitchen side, I always enjoy the nasumiso and the addictive homemade shrimp shumai. Likewise the renkon kimpira, shishito pepper, and spinach with sesame paste. Once in a while, they have this incredibly flavorful tomato with shiso and a light dressing. The cooked dishes are also great. Shrimp tempura, slow-cooked kurobuta pork, crispy fried jidori chicken, and crispy fried oysters--fantastic. And of course, the broiled fish is a treat--Scottish king salmon, wild saba, yellowtail collar, or wild black cod with miso.For dessert, the hojicha ice cream hits the spot, especially served with a hot cup of hojicha. And once, a couple years ago, we got these glistening wedges of melon for dessert that I've never really stopped thinking about.I'm grateful for Soregashi and will eat there as often as possible for as long as we're both in town. We had dinner there last night, and I'm already looking forward to our next visit.