As Chef Morihiro Onodera is one of the legends who helped establish LA's sushi culture, it comes as no surprise that his omakase is a standout. The little bites and dishes that precede the nigiri can often feel like a second thought at most counters, but that's far from the case here, where the omakase yields an impressive amount of food. His food is personal: the majority of the seafood comes from Toyosu; he uses Akitakomachi rice from his hometown of Iwate Prefecture; and all of the food is served on his handmade pottery. This meal is also original, fusing the style of cha-kaiseki with traditional omakase. Diners are treated to a parade of flavors ending with the richest, though tuna is clearly the star. Finish with matcha green tea and homemade sweets.