Hiko Sushi
Categories: Sushi Bars, Japanese [Edit]
Neighborhood: Palms11275 National Blvd
Los Angeles, CA 90064 (310) 473-7688
- Price Range: $$$$
- Accepts Credit Cards: Yes
- Parking: Private Lot
- Attire: Casual
- Good for Groups: No
- Good for Kids: No
- Takes Reservations: No
- Delivers: No
- Take-out: No
- Waiter Service: Yes
- Wheelchair Accessible: No
- Outdoor Seating: No
- Good for: Dinner
- Alcohol: Beer & Wine Only
193 reviews
West Los Angeles, CA
"A couple of yelpers were disappointed with the warm rice served with the sushi. Funnily enough, that's actually the traditional way to…" read more »
75 Reviews for Hiko Sushi
Clearly hands down the most authentic, serious-minded and freshest Omikaze sushi in Los Angeles. Don't tell your dip-shit friends, this place is for the Pros only. Chef is amazing, humble and simple. I go here 2-3x per month and swear by it.
People thought this was:
Funny (1)
Cool (1)
I don't recommend omakase. The cubed tuna in a sesame ponzu sauce is market price and was not that good. If you must try omakase, the smart thing to do would be order one omakase and order the rest off the menu. Each omakase dish comes with 2 pieces of sushi w/ the exception of the cubed tuna dish. That comes in a small bowl but the amount is enough for two.
Highly recommend the Toro, Albacore, and yellowtail. Deliciously tender.
Also good and would order again: Salt water Eel, Sea Bass, and Crab hand roll.
Would skip: uni & scallop (mediocre and because above items were so much better!).
This is a family operated restaurant. Per the Sushi chef's daughter, Sushi Chef will get mad if you don't eat the rice that comes with the sushi.
Parking lot behind the restaurant.
Operating hours:
Lunch M-Fri 12-1:45pm
Dinner M-Fri 6-9:30pm
Everyone has their favorite sushi place and obviously, we all develop emotional attachments to them. But there is nothing emotional about this place. I find it hard to fall in love Hiko.
I went on a weekday during prime time and the joint was empty - strike one. We had the chef's choice and the food was delivered with NASCAR speed with no time to savior or enjoy - strike two. The chef was stone cold as if he wanted the title of "sushi Nazi" - strike three. If you want to be treated like an artist, then you gotta provide the artistry. In my opinion, the sushi chef here was a good craftsman and no artist.
But the bottom line is the food is fresh and the place is clean. But make no mistake, Hiko is no Sushi Sushi, Matsuhisa or even Sasabune. There are too many good sushi places in LA and not enough fantastic ones. Hiko is good and that's it.
People thought this was:
Useful (1)
Funny (1)
Cool (1)
HEALTH WARNING!!!!
I normally love this place. But tonight's dinner has just ELIMINATED Hiko from my sushi list. I am posting 20 mins after leaving the restaurant.
At the end of our Omakase session, while we were waiting for the fruit and check, I noticed that the Chef had a huge cut on his finger, partially covered by a band-aid and still bleeding profusely. He kept wiping it with a rag, and rinsing it at the sink, but he kept making sushi. He must have made another 10-20 pieces while we waited.
After we left, feeling slightly sick just from the idea, I decided to call.
They said they were aware but that 1) The Chef said he does not have aids 2) The Band Aid was the last one, and his wife just came back with new ones so it's all good. 3) He was very careful that the blood didn't contaminate the food.
I personally witnessed the blood dripping down the finger. And I saw him use the same towel to wipe the finger that rested on the cutting board.
I don't claim to be a health inspector, but that behavior is almost criminal and extremely disappointing. Just close or stop serving for 30 mins.
People thought this was:
Useful (1)
Funny (1)
Hiko was intimidating at first glance, but he softens up a bit with his regulars. His flavorings were a little too intense for me. He had a pretty heavy hand when it comes to ponzu, salt, yuzu, etc.
Bottom line: I'm glad I had Hiko before I tried Echigo and Zo, because it was a good build-up. Good/fresh omakase, but again didn't merit the 100th review~
I ordered omakase. Overall the quality of the fish was good. But it wasn't mind-blowing. The tuna came with a sesame ponzu sauce but I think there was too much sesame. The red snapper had a bit too much salt on it which made it dry. The toro and yellowtail was good. The blue crab hand roll was just all right. I thought the blue crab hand roll at Echigo was better. I didn't get some of the dishes that other yelpers mentioned such as scallop and clam which I'm bummed about.
I think the omakase was just average. I just got traditional dishes that I would order normally if I wasn't doing omakase. I was just expecting more. I will probably come back and just order sushi on my own without chef's choice.
People thought this was:
Cool (1)
A few random thoughts:
1) I read the reviews here so I knew what to expect. The hostess did ask if it's our first time there and when I told her it was, she explained the minimum rules about the 4 order minimum at a table, sushi bar is omakase only with 5 orders minimum, no cell phones, no cut rolls, etc. I told her we'll have the omakase at the sushi bar.
2) The sushi was good...excellent. I will say that I didn't really like the way he cut the fish though. The pieces were not really consistent in size and shape. The fish was actually a little bit too big most of the time (although that's generally not something to complain about) but sometimes the fish was more square shaped, etc. But it's a very minor thing.
3) My wife and I both got the omakase but since each omakase comes with 2 pieces, we really didn't eat that much variety. I also don't think he expects anyone to eat that much. So he gave us the appetizer (tuna sashimi over the sesame sauce which was very good) and then maybe 4-5 types of sushi and then a hand roll. It looks like many people end there. We kept going a little bit more but my wife did get full a few pieces later so she told him so. He asked if I was ok and I said I'll take a few more so he gave me another piece. He then asked again and I said I'll take one more so he made me another hand roll. From memory we had yellowtail, albacore tuna, sea bass, red snapper, toro, white fish (probably halibut?) and probably a few more. For hand rolls we had a crab handroll, toro hand roll, and something else (I had 3 total). We did not get uni, amaebi, spanish mackerel, scallop, salmon eggs, etc. I didn't know if I should ask him for it or not. The uni did look good though (seeing through the glass).
4) Another couple came in but didn't know the minimums and rules, etc. When the hostess explained it, they left.
5) Two guys at a table ordered one omakase and stuff off the menu. I think this is by far the best approach. My wife and I will do this next time since omakase is 2 pieces anyway we can each eat a piece and I'll order stuff separately like the uni, etc.
6) The answering machine on their phone numbers says that they open for dinner at 5:30. We got there at 5:55 only to find it closed. The door said that they open at 6:00 but even at 6:00 it was closed. At 6:05 they opened the door. I found out later that the clock on the wall is 5 minutes off...(we left at 7:20 but when we got into the car, it was only 7:15).
7) The price was good and reasonable. Total for the 2 of us was about $130 + tip. I didn't eat until I was stuffed but I was pretty full.
Overall, it was a good experience and Hiko Sushi is one of the best in LA when it comes to quality of fish.
People thought this was:
Useful (1)
Cool (1)
You know the ole adage, when in Rome?
This is the feeling I had tonight. When in Hiko, do as Hiko says. You are clearly walking into his modest house and I can accept the required protocol for at least one night.
Waiter: Is this the first time you have been here?
BS: Yes.
Waiter: If you sit at the sushi bar, it is chef's choice. He can be a little strict. You can eat anything right?
BS: Ummm, sure, about how much is that?
Waiter: $40-$50 depending on how many orders you have.
BS: Huh? I think I will sit at a table for now.
Waiter: Sure, you have to order a minimum of 4 orders ok?
As I look around, I was a bit amused by the mix of patrons and where everyone was sitting. Japanese patrons were at the sushi bar and the rest of us sat at the tables. Oh, and Mr. Hiko? Imagine for a moment a stoic elderly Japanese chef who looks like he may have sat on a pair of chopsticks early that morning or perhaps is still a little pissed that Pearl Harbor did not end the war.
If you can handle the "strict" atmosphere as Mr. Hiko controls his sushi bar like an artist controls his canvas, you are in for a treat. Although I understand what other Yelpers are saying about the limited table menu, each item was melt in your mouth goodness. From the Yellowtail to the lobster roll, the scallops (waiter whispers it is better without soy sauce) and the salmon, freshwater eel and ankimo roll were all very very tasty. Perhaps the freshest I have had in a long time. Just to give you a feel for the prices, my bill for all this, with a small beer, came to $50 bucks.
Now that I understand the rules and regulations, I will be back to try the Omakase. I am truly curious what this guy will conjure up. Between us? I am also going to try to get a smile out of Hiko or at least a smirk.
5 stars for the food, minus 1 star for the missing chopsticks.
People thought this was:
Useful (5)
Funny (3)
Cool (3)
The establishment is certainly not welcoming from the outside. However, if you get over the strip mall and nearly impossible parking, the "pay-off" that awaits you is well worth it. Hiko is proudly owned by Chef Murata, with his family providing the table service. There are certainly better decored sushi restaurants, but the fish quality at Murata's establishment is the best you will find in LA.
Starting with the maguro sashimi, your taste buds will begin to tingle. Followed by the best albacore, uni, aji and katsuo in the city, you will be in sushi heaven before you know it. This restaurant has a reputation of adhering to strict rules. The rules are outlined on your visit, and understanding them will make your experience as sublime as it has been for me each time over the past three years.
The sake and beer choices are good. Splurge for the jozen sake if you want your sushi to taste even better.
This is truly a traditional japanese sushi dining experience.
If you are into ambiance, California rolls and a sickeningly nice waitstaff, this is definitely not the place for you. However, if you love a good omakase, this is definitely the place to be. In a town where there is a sushi joint on nearly every corner, Hiko Sushi is an underrated and low key sushi restaurant that features amazing crab handrolls, delicious uni and phenomenal hamachi.
Many people have complained that the sushi chef is "rude" and the service is poor, but I never got that impression. The sushi chef is certainly stoic, and they have a "no cell phone policy," but this is not necessarily a reflection of rudeness or poor service. The chef can be nice, as we have been nice to him and he responded quite well. Moreover, in a restaurant that has less than 10 tables, it would be rude to talk loudly on your cell phone, so I think it is quite considerate that the restaurant asks its patrons to turn off their cell phones.
As for the waitstaff, I have always thought of them to be kind and attentive.
But those should not be the reasons to try Hiko, you should go to Hiko if you love fresh sushi at reasonable prices. (Sasabune's omakase is 75, I think we paid about 50 for a similar amount of sushi).
People thought this was:
Useful (1)
Funny (2)
Cool (1)
"Best sushi in town! They don't have any fusion stuff like California roll, and they don't serve kitchen food! It's strictly just traditional sushi!! This is the real deal!"
That's what I was told. I was still skeptical though, as it is so hard to find "real" and "traditional" sushi joints here in LA. Good thing I held myself from getting too excited and having high expectation, because as I imagined, I wasn't pleased at all in any sense here.
1. We were given one of those order forms. I hate that long piece of paper with all my guts. It only shows limited and basic selections as if it's a sushi 101 plaque, and no characters shine through. What's fresh today? What's available as today's special? The white paper didn't tell us, and neither did the waiter. I was so disappointed that they didn't offer anything beyond the basic selections. Ok, no rolls, which is fine as I don't order rolls in general. No kitchen food, fine, I can live with that too. But when what they offer is that limited, I just don't understand how in the world they would satisfy their customers. Are they trying to be like In-n-Out Burger where they only serves burgers and fries, nothing else? Well at least their burgers are good for what it is... But Hiko Sushi's sushi... well I'll explain below.
2. Fish was mediocre. Nothing to wow about or no "OMG it melts in my mouth!" sensation. Just... normal. Just... any other fish.
3. Why, oh why do you must drench stuff in citrus sauce??? If you are rubbing in this "we don't serve fusion stuff or kitchen stuff, it's a Japanese traditional sushi joint" theme to your customers, why use citrus sauce? That's a totally Americanized sushi right there... If you wanna please your American customers with this ever so popular citrus sauce (there's absolutely nothing wrong with doing so as it is in America), why even pretend to be traditional and be snooty?
4. Rice was falling apart. I know you are not supposed to make a tight rice balls for nigiri, but don't go extremely soft on me. How am I supposed to eat sushi if I can't even pick it up without rice falling down to the plate grain by grain? And I didn't care for their extra warm rice either.
5. Nori (seaweed) was just absolutely horrible. Not many people pay attention to this little black thin seaweed, but the grade of nori really plays a huge role in sushi world. Fresh and good grade Nori is crispy and aromatic, whereas old and not so good grade Nori is rather damp and hard to chew. Have you ever had sushi with Nori where you are chewing and chewing and that frickin' Nori just won't tear apart, instead becomes like a gum ball? Yup, that's stale Nori. I had that here at Hiko Sushi, where I couldn't even taste the fish or rice, because I was chewing on that gum-like Nori forever! With fresh Nori, that will never happen.
6. Lastly the over-all atmosphere. As we came in, I greeted the waiters as well as the sushi chef saying "Konbanwa (good evening)" as that's what we do in Japan. Sushi chef didn't even look at me or acknowledged my existence. Same thing happened when I left. I said "Gochisousama deshita (Thank you, it was a great meal)" politely, but no response. Not even a slight bow. What is it, do they think playing a stubborn craftsman is cool? I don't think so. Well maaaaybe, if their sushi was amazingly good, then it might have been a different story. But half of the deal about sushi dining is the interaction between the customers and the chef. If they can't even be polite and greet their customers when their very limited sushi is nowhere near being good, what's there for the customers to come back here?
None.
People thought this was:
Useful (14)
Funny (8)
Cool (11)
This place is definitely one of the best if not the best sushi restaurants I have tried. The toro here might be the best piece of fish I have had to this day. I still have to try some of the other traditional joints (nozawa, sushi zo) before I can say that definitively. My brother, friend, and I came to Hiko set on ordering the Omakase. We ended up spending 105 each after tax and tip, but that was only because we got about 25 pieces of fish each. All of us thought that it was well worth it. The chef was not nearly as bad as some others have claimed. He is definitely not friendly and will most likely not engage in a conversation with you; however, as long as you show some common courtesy and respect for his art, he is nothing to be intimidated of. Overall, this place is awesome and I can't wait to go back.
Excellent but still not good enough to justify the strictness. I didn't see the Nazi in action personally, but all my friends have told me their stories here so I was curious to see what would happen, especially with 4 easily excitable girls who can get rather loud when they see each other (we don't see each other often). I am sure we got stares from the chef sitting at the bar, maybe we were too animated to even notice.
Back to the most important...sushi. I personally think the omakase here is excellent value, fresh, big slabs of fish. I personally prefer thinner slices, but how can I complain as long as the quality isn't jeopardized by the serving. I had so much here I can't remember everything, but the Mirugai was just perfect amongst other things. I will be back.
People thought this was:
Useful (1)
I am a huge fan of Sushi and I have had my fair share of sushi all throughout California but Hiko Sushi is up there on my top list of sushi joints. Unlike some of the trendy sushi joints that emphasize on rolls, this place goes back old school to the traditional roots of plain sushi-rice and fresh fish. However, be careful...you must turn off your cell phone once you get in, the chef/owner will turn you into sashimi if you don't. If you find the opportunity to dine at Hiko's, make sure to sit at the bar where Hiko will serve what he wants....yup, you do not have a choice on what you want. As weird as that sounds, he will serve you the most amazing sushi that you pallets have ever tasted.
The place is kind of hard to find and parking can get tough, but it is worth it. Omakase is def the way to go. Carefully planned by the chef just like a 7 course meal. No frills or fancy decorations, just a place for sushi and sashimi fanatics. No philly rolls, cali rolls or "wazaabi" rolls here. If thats your thing, this is not the place for you.
As far as the strict rules are concerned, for the most part it is true. The chef considers himself an artist and likes to perform under certain conditions. I have no problem with that.
He used to go so far as to compromise his profits just to use the best fish. I know this because I've known one of their kids since junior high. The mom used to complain about it all the time. He just wont have it any other way.
Appreciate it. Enjoy it. Or move to the side, please.
5 stars for food. One star deduction for the unnecessary stress.
I've eaten sushi all over Tokyo and many times in Tsukiji. Never have I felt this disrespected. It's sad how many rules they have to enforce. As soon as we sat down, the female owner informed us more than once that we'd have to order at least the minimum. I'm sure they didn't start out this way. But if this is what it takes for them to be profitable...
The quality of the fish and sushi rice were top notch but I just don't need the attitude when I'm spending my hard earned money. You don't just eat with your mouth, you eat with your heart and mind too.
People thought this was:
Useful (4)
Cool (2)
The sushi was great. The waitress is nice. The dad/sushi-chef is intimidating. I read all the reviews before heading over to this place and I got exactly what I expected. My girlfriend and I sat at the sushi bar and we were on our best behavior: no cell phones (left mine in the car just to make sure), used both hands to accept plates, used "thank you" and "arrigato" whenever appropriate, followed his directions of "no soy sauce".
After we had our minimum order, the sushi-chef asked us what else we wanted. We picked eel and finished it. Then I guess we made the mistake of ordering something else beyond that, because he said "okay, just one more and thats it!" So, we weren't exactly kicked out of the restaurant, but it didn't feel like we were allowed to stay. And there was no one else waiting for a seat.
For sushi that is, in my opinion, almost as good and a little bit nicer to your wallet, head up to Hide on Sawtelle. The wait is considerably longer there, but they are so nice there and allow you to order as much as you want.
People thought this was:
Useful (3)
Cool (2)
I'm trying to think UTILITY, but really I can't think of a use for this place. It's neither romantic nor inventive, nor is the quality of the rice fantastic. The chef is not friendly (he's rude), the wait staff (chef's kids) is not over the top helpful (they're okay), nor particularly good looking for that matter (perhaps deserving of another star if they were?) What he and most other japanese restaurants do rather than cook their own crabs and pick the meat is to buy lump blue crab claw meat from downtown LA and add mayonnaise. It's smushy - little fresh crab and lots of mayonnaise.
So what is Hiko Sushi?
It's run of the mill good fish purchased from downtown LA. (There's no magic or surprise)
It's completely empty at 7pm midweek.
It's expensive,
And they don't serve Tamago.
Well they do serve mochi ice cream...the same green tea flavor I bought at Trader Joe's.
People thought this was:
Useful (1)
Funny (1)
Cool (1)
The quality of the fish is the best I've had, yet, in LA.
If you eat sushi because you love good sushi, you'll appreciate it. Had no problem with the chef and staff at all.
Play by Chef Hiko's rules and it's excellent.
Not cheap, but damned good. Eat everything in front of you. The one thing that does affect my experience here is that I've only gone with other very big sushi eaters and I've gone on the expense account... so the high cost has never been an issue. It's not the most expensive sushi meal I've had, but it is one of the better ones. Reasonable eaters can probably get out for a decent price, but not me. o_0
One of the top 5 Sushi dojos in the LA area. Cheaper than Sasabune. Quality of fish is as fresh as fresh can get. Sorry, did I forget to mention the fish is fresh...?
Seems like all the reviews are valid, even the not so great reviews about the disrespectful experiences. I find the term "Sushi Nazi" to be hilarious, somewhat fitting, and in some weird way has created an added mystique about the Chef and Hiko Sushi.
I've been to Hiko Sushi many times and the way I see some of the not so great reviews is this:
"What, tell me like you never sat near patrons who weren't rude, high maintenance, annoying, disregarding others, or didn't know what they were getting themselves into sometimes?"
The Chef is old school and from a special tribe that is slowly disappearing, traditional Japanese sushi, and one can't help but respect his craft. These "rules" aren't that big of a deal, kind of adds to the mystique, and if you can deal with it then in return you will have some of the best sushi you've ever eaten in your life.
The Chef is a true craftsman, does more than just cut and serve fish and tell you when and when not to use soy sauce.
One small example, let 's take something that people typically either love or hate - IKURA:
He takes the time and goes out of his way to slightly boil the Salmon Roe in order to dissipate the salty taste out of the eggs. As result, the most fresh and pure Ikura you'll ever have. If you don't like Ikura here then you can find comfort to know you've tried THE best version of Ikura you can possibly have and that it is indeed not for you.
I can't say I've had an encounter with the Chef where my friends and I squirmed but understand where the Yelpers who had the unfortunate experience are coming from and am sorry to hear that.
I have to admit, the first time I dined there the Chef kicked me out, but he had to because he served me for hours until they closed and I kept on begging for more! "I'm tired and must sleep, go home now..."
I only sit at the bar and order omasake. Don't think about coming here if you're looking for one of those "Rainbow-Las Vegas-Oh Baby-Crazy Horse-with cream cheese in it"-esque Rolls. "Mickey Mouse Sushi", he calls it. See, the Chef's got a sense of humor, although he'll never let you know that... :-)
People thought this was:
Useful (1)
Cool (1)
Another excellent sushi restaurant in LA. Also pricey but worth every penny.
06/-1/08 Update
I have gone back several times now, and it is officially the best sushi I have ever had. Better than Sassebune. Chef Hiko is skillfull and artful. Every peiece of sushi is a masterpiece and literally melts in your mouth.
This place is pricey, but when I want to treat myself this is where I go.
I literally want to cry every time I eat at Hiko. It's just not possible that food can taste this way. How can fish, raw fish, have the texture of butter? Eating here will change your life, I swear it.
I've never had anything other than the omakase here, so I can't speak to the table experience. . .we always end up overeating when we go here even though you're only required to order 4 plates each, as it's so so difficult to stop. Newbies should note that Hiko is only open during the week, and from 12 pm - 1:45 pm for lunch, and then I think from 6 pm - 10 pm for dinner (but you should call to check!)
Hiko is in a completely unassuming strip mall, and the plates are plastic. There are those who might be upset by this, especially considering the not-inexpensive prices, but it all comes down to the fact that here, the food is the most important thing--not all the trappings that usually go along with it. The freshness, the flavor, the completely expert plates made to order by the chef, who is the only one preparing food for the restaurant--it's all a fantastic experience.
I read all these outraged posts about people unhappy with the way they are "rudely" treated or not being able to order rolls, and it makes me really sad. It makes me wonder if these are the same people who travel abroad and seek out MacDonalds and Pizza Huts. All I have to say is--give it a chance. Be adventurous. Open your mind to a new experience. We go here all the time, and the family has never been anything less than courteous to us, because as diners, we are courteous in return. The only thing they ask for is for observation of their very few rules, and honestly--it's their right to set and enforce them. (Come on--my blackberry is glued to my hand, but I can put it down for an hour to pay attention to what I'm eating. No dipping when you're not supposed to? I'm glad to have the guidance to know the flavors the chef is trying to let me experience. No rolls? There are thousands of other joints and supermarkets where I can get them.)
It's very little to ask that you respect the owners, your fellow diners, and the artistry of this incredible food in order to be there. The same way that you respect an artist for his work, I consider it an enormous privilege that I can sit at Chef Murata's table and enjoy the culinary experience he provides.
People thought this was:
Useful (1)
Cool (1)
This place is very traditional (a plus in my books), no cut rolls, no wacky spider rolls or cutely named monstrosities.
The fish is extremely fresh with perfect temperature rice.
The only con is that it can be a bit expensive for it's setting and it's quality. Price wise it would be on par with a place like Sushi Zo or Ike, both of which I think were better values. And I still think Hide provides the best price/quality point in all of Los Angeles.
Still, Hiko does not disappoint on quality, it's delicious!
People thought this was:
Useful (2)
I'll know I've made it in this town when I can eat at Hiko every day.
This is definitely the best sushi I have had outside of Japan. It is all because of one word. TORO. Best Toro I have ever had (including Tsukiji!). We are talking taste explosion. I am swooning just thinking about it.
Any talk of the chef being a hard ass is blown out of proportion. Shinji-san is an incredibly nice man - he just does things his way in his restaurant. My experience is that everyone who works there is great.
Is it expensive? Yes, very expensive. Is it worth it? Hell yeah! I am skipping dinner once a week so I can eat at Hiko once every three months.
People thought this was:
Useful (1)
Cool (1)
I love this place! It's located in a strip mall so it's not the nicest or most romantic location. But the sushi is amazing. They are purists there so don't go in asking for a california roll. Their baby ahi sashimi is to die for. The red snapper with sea salt is also amazing. Never done the omakase but definitely want to try that sometime.
People thought this was:
Useful (1)
Cool (1)
I think Yelp ruined this restaurant for me. That, and also, the waiter`s speech when we came to the restaurant was kind of a turnoff. "we are a very traditional sushi restaurant. We only serve sushi. No california rolls. We don`t make any cooked food just sushi."
I couldn`t properly enjoy my meal because I was nervous about offending the sushi chef.
Actually, I think he is not that bad a guy. I think he is just a very traditional, stubborn, perhaps slightly crotchety old man who is super-serious about sushi. He is probably not a good fit here in America, will often clash with his customers and should move back to Japan where his style would be better suited. Either that, or his restaurant is really targeted to ethnic Japanese or people who lived in Japan a long time.
Whatever, there is definitely a weird vibe to this place and I never really settled in and felt comfortable enough to fully concentrate on the food.
About the food, portions are a little small, he doesn`t use much rice, but big pieces of fish. He obviously pays a lot of attention to detail, even the miso, wasabi and gari are superb. Presentation is excellent. He uses the best fattiest cut of every fish. I thought it tasted fresh, but not the freshest I`ve had. And, I felt like it was a little expensive for the amount of food we got.
I am not a big fish fan when it comes to sushi. I really love shellfish more, which is clearly not his strength.
Bottom line, I think this restaurant would be better suited to someone who really appreciates fish (not shellfish) and has a small appetite.
People thought this was:
Useful (2)
Cool (2)
Holly Mackerel!
I dare you... I double dare you!
Sushi Lovers UNITE and celebrate the GLORY
I have found the 2nd coming of the Sushi Nazi!
This may be the biggest surprise in sushi ever
I am sarcastic - but this is the best, most genuine, authentic sushi ever
... trust me a little if you like sushi and this guy will blow your mind.
... and then your like...why is this place here? and why isn't it packed?
Maybe this guy has bad days and goes ape shit on his customers?
Maybe the bad neon lighting is giving everyone cancer?
Maybe the total lack of hospitality is getting to the guests? You think?
I am willing to endure the pain again - '''Crack"" goes the whip.
YES PLEASE! This sushi is so good, you will be willing to SNIVAL for it... but you won't need to as long as you follow the rules.
Rules:
1. Eat at the Bar - O-ME-CASA only (how you sprell?) Su Casa es Me Casa?
2. Eat at the Table - order what you want
Omakase means "Chef's Choice"
Eat at the bar and the chef is going to roll out his best hands - freshest, most exciting, and the most bizarre... depends on his mood.
If you love to eat well - you trust the chef to double down and deliver something great.
Rule: Tell the chef when your full or he will keep on going $ $$ $$$ $$$$ $$$$$ $$$$$$
Rule: At this place - if you even look funny at the food, your out.
Rule: No sharing with your neighbor - your out.
Rule: Eat it all - or your out!
Rule: Don't like rice? - your out.
Rule: Bring your cell phone - your out!
Rule: Don't eat what your served? your out.
Rule: You like wine? Your out of luck - its beer and sake only... and it ain't pretty.
Plus' -
. Nobody knows about this yet (it was a Tuesday though)
. The place is clean (Formica has never looked this good)
. The man is passionate (Think "wax on wax off")
. Service is sweet, I'm pretty sure it's the Sushi Warlords Wife and Daughter (hostages)
Minus' -
. Its ugly (think bad donut shop and your close.)
. No music, no style, and absolutely no cell phone (I think you will be reminded by one of The 12 signs that say "no cell phone" - I think it's their logo!)
. No wine! But the sake selection is numerous and different levels of quality.
. Location, Location, Location - think underpass at Centenela and National - ugh!
Despite the negatives - the food is amazing - and sometimes food is all that matters!
People thought this was:
Useful (2)
Funny (2)
Cool (3)
First so you know... I have been sitting and reading as many reviews as possible of many places. I have been to many places and I want to break it down as the star system is only one step.
It is tough to rate sushi- there are so many aspects. Here the fish was amazing- but I like variety...
Quality of Sushi=
AMAZING!!! Solid. No question. This part they have covered. Melt in your mouth.
Sushi style: Nazi +... eat it his way... which I respect. (he gave me a piece of eel and it was naturally broken in half {so he gave me an additional piece to make up for it} that was great...
Menu Variety= Very Minimal
Ambiance= normal, small, clean... semi- friendly.
End Statement: If you are all about the quality of the fish- This is your winner... ambiance, variety, and some general love- not the place. Don't even think about answering your cell phone.
People thought this was:
Useful (2)
Cool (1)
this place has sushi of excellent quality; everything tastes amazingly fresh and flavorful (and i'm somewhat of a sushi snob). i'd go back more often, but i can't afford a $40 meal very often (hey, i'm a graduate student). i've never had any poor experiences with the waiters/chef. i'm disappointed that the past few times i've gone they haven't had toro on the menu. the baby tuna sashimi is a nice consolation though.
beware, no cell phones allowed. however, this is a great policy as the place is small and incessant cell phone ringing / talking would be obnoxious.
People thought this was:
Useful (1)
Cool (1)
Let me say right off the bat, this place is crazy good. I was a little freaked out before I went-- especially after reading a bunch of reviews here, and on citysearch. I was led to believe it was not only wildly overpriced, but unfriendly, with draconian rules that were enforced regularly by getting thrown out of the place for any number of infractions.
True, they don't allow cell phones, to which I say, right on. It makes for a very peaceful, relaxing, mellow, and food-focused experience. And true, you're supposed to eat the sushi the way the chef wants you to. They provide soy sauce and wasabi (delicate and ultra-smooth and melty) but don't hesitate to tell you when usage of soy is forbidden on a particular dish.
While my 2 friends ordered the chef's special, I ordered off the menu, and as it turned out, I got most of the same stuff they got, and yet my food cost $20 less. So, go figure. Anyway...the food.
It was easily the best sushi i've had in my life. the opener--a bowl of baby tuna with a flavor-blasting sesame sauce was so good, I would happily eat it for breakfast lunch or dinner. The salmon sushi was complex and rich. the tuna was amazing. the yellowtail was so smooth and soft, it literally melted in my mouth. all of it was gone too quickly. the show-stopper was the albacore. The friggin Albacore, dude! Came with a delicate, somewhat smoky drizzle of a sauce, and was incredibly smooth, like whipped albacore butter.
Without hyperbole, the albacore at Hiko Sushi is one of the most amazing things I've ever eaten, anywhere, ever. I simply had to get a second dose. That albacore shall haunt my dreams. In a good way.
All in all, an incredibly lovely dining experience. Prices are totally fair, the vibe is mellow, relaxing, definitely allows you to focus on the food, and be around people who also love food. And seriously, that cell phone rule should be in place in every restaurant in town.
People thought this was:
Useful (3)
Cool (3)
I've been to Hiko many times and I have say I have never been disappointed. The sushi is fresh and prices are reasonable. I've never had a problem with the waitresses or the sushi chef. The flip sides are the strict rules and long wait if you have a large party. You also have to wait until your entire party is present before you can be seated. Overall, great sushi!
easy review...its my #1 sushi joint.
best fish, impossible to choose a favorite although the baby tuna & toro always come to mind. buuuut then there's the blue crab hand roll, seabass and the albacore...i just can't choose!
environment is just what it should be, no stuffy fancy bs. just real good, butter in your mouth, food. been there lots and never experienced the "nazi-ness". if you can't skip your cell phone for one meal, thats an issue you need to handle. i love the family atmosphere. i'll be enjoying omakase here forevs.
I'd like to invite you to participate in the Hiko Challenge. Here's how it goes:
1) When you enter, make eye contact with the Sushi Chef. This will be difficult, as he never looks up from what he's doing (except one time my friend told me that a woman at the sushi bar was laughing too loud and he shushed her with a slight hand gesture). Sit down, set your cell phone to stun, and order omakase.
2) Between the fantastic tuna swimming in sesame sauce, and your first course (which can be anything from red snapper with a hint of hot mustard or toro that melts in your mouth), try to get the Chef to smile. This won't be easy, especially if you haven't successfully accomplished step one. Extra points if you reach over the bar and give grumpy-pants a little tickle.
3) After a few more courses, which may include sea bass with a piece of pickled ginger on top (one of the fish we shouldn't be eating, by the way, but SO good in your mouth!), a crab hand roll, a monkfish liver roll, or a buttery piece of yellowtail, pay your bill (which is a pretty great deal as far as omakase goes) and try to get the Chef to say goodbye to you...the lovely ladies working the house will definitely wish you farewell, but you'll be lucky to get a grunt from that sushi genius wielding the big knife.
People thought this was:
Useful (1)
Funny (2)
Cool (2)
Hiko is my boyfriend's favorite sushi restaurant and after many months of hype from him, we finally went there for dinner this past Friday. We dropped in around 8pm and there were only three customers, all at the sushi bar. When we sat down at the bar, the chef looked up and greeted us with a somewhat stern head nod. It reminded me of the head nod my mom gave my boyfriend the first time she met him... Anyhoo, I digress. We ordered omakase and this is what the chef served:
Tuna with sesame ponzu sauce: The tuna was good but the sauce was a bit salty.
Yellowtail: Very good.
Red Snapper: Salted with a bit of yuzu pepper on top; very good.
Toro: Very good.
Blue crab roll: The seaweed was crispy and delicious but the crab was a bit too salty.
Scallop: I have yet to find a place that serves better live scallop than Echigo and thought that Hiko could rival it. But Hiko's scallops were a bit too firm and just not as sweet.
Salmon roe: The pieces came piled high with the roe. I never had this before and scraped off some of the roe and put a piece in my mouth. I can recognize that it's good but I must admit that I don't care for roe. When the chef wasn't looking, I quickly swapped my plate for my boyfriend's empty one.
Giant clam: Very good, the clam was nice and crisp.
***
Salmon: The fish was good but strangely, the chef salted it. I did not care for the way the salt changed the flavor of the fish.
Sea urchin: Very good and sweet.
No question, Hiko's fish is incredibly fresh and very high quality. Every order comes with two pieces. It serves sushi Tokyo style, with warm rice, which is what I prefer. However, I thought the fish to rice ratio was off, as there was not enough rice for my taste. Either I'm eating sashimi or I want a sufficient amount of rice for my sushi. Also, the chef seemed to be a bit heavy-handed on the salt on several of the dishes.
As for the strict rules, the no cell phone policy is not unusual; I've seen it at many dining establishments. However, I find the restrictions on how much you can order to be strange and the chef's stern attitude is a bit daunting. After the giant clam, the chef asked us if we wanted something else. I said salmon. After a brief discussion, my boyfriend also asked for sea urchin. When that order was placed, the chef said, "that's it." We were pretty full so the limit was not a problem but what if we were still hungry? My boyfriend told me that he previously asked the chef's daughter the reason for the restrictions and she said it is because he is the only chef and he gets tired. I suppose, but what's the difference if I sit there all night and keep ordering sushi vs. other patrons who occupy my seat after I hit the limit? The chef still has to prepare the sushi, right? Whatever. He's the chef and can do whatever he wants.
Hiko definitely ranks among the best sushi restaurants in L.A. but in my book, Echigo still rules. Better sushi and no nazi chef to contend with :-)
Oh, and FYI, Hiko's not open on the weekends. Another reason why Hiko is a bit too difficult for me.
People thought this was:
Useful (1)
20
45