粋

SUSHI IKI LA

by Ryota Okumura

Prinstine Hinoki Wood Omakase Counter
粋

SUSHI IKI
OMAKASE

An intimate 8-seat weekend-only culinary theater in Los Angeles, featuring rare seasonal delicacies flown in direct from Toyosu Market, Tokyo.

THU - SUN Availability
8 SEATS Capacity
TOYOSU Origin
Direct Tokyo Imports

The Chef is The Importer.

At Sushi Iki, there is no middleman. The pristine ocean treasures served at your seat are hand-selected by Chef Ryota himself at Tokyo's world-famous Toyosu Market.

As a licensed direct fish importer, Chef Ryota Okumura operates a seamless luxury cold chain from Tokyo to Los Angeles. The very fish served on your plate was auctioned in Japan less than 24 hours prior—offering a level of freshness and access to hyper-rare, seasonal species that standard restaurants simply cannot match.

Trained at the prestigious Hattori Nutrition College in Tokyo and refined in Michelin-caliber kitchens including LA's legendary Sushi Zo, Chef Ryota combines strict traditional Edomae craftsmanship with unprecedented direct wholesale access. Savor premium delicacies like wild Bluefin tuna from Aomori and pristine sea urchin from Hokkaido at their absolute peak.

The 24-Hour Toyosu Connection

Directly flown under strict temperature regulation, arriving fresh for our Thursday, Friday, Saturday, and Sunday seatings.

Fresh Sea Bream (Tai) on Ice direct from Toyosu Market
The Philosophy of Iki

Complexity Refined to Simplicity.

Discipline, focus, and effortless sophistication define Chef Ryota's culinary philosophy of Iki (粋)—crafting moments of pure, unadorned beauty that highlight the absolute natural essence of the sea.

01

Intimate Seating

Only eight custom-upholstered bar stools line a seamless L-shaped Hinoki wood counter, ensuring a completely unhurried, private, and interactive dialogue with Chef Ryota.

02

Seasonal Mastery

A rigorous 18 to 22-course progression blending delicate hot otsumami (appetizers) with hand-brushed Edomae nigiri, tuned daily to match the seasonal imports.

03

Weekend-Only Ritual

We are open exclusively on Thursdays, Fridays, Saturdays, and Sundays. This compressed schedule allows Chef Ryota to devote the first half of the week to direct import sourcing and preparation.

Reservations

Request a Seat at the Counter

Due to our extremely limited seating capacity (8 seats per session) and imports schedule, seats are released on a rolling basis. Thursday, Friday, Saturday, and Sunday bookings only.

Schedule

Thursday, Friday, Saturday, Sunday
First Seating: 6:00 PM
Second Seating: 8:30 PM

Dietary Guidelines

Chef Ryota curates a traditional, fish-forward menu. We regret that we cannot accommodate requests for vegetarian, vegan, or raw fish allergies.

Cancellation Policy

Due to the raw materials being auctioned and flown in directly for your seating, bookings are final. Rescheduling requires 7 days notice.