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Kiyokawa: So Sorry, So Good

Satoshi Kiyokawa may be the best unknown sushi chef in L.A.

Chef’s omakase, six kinds of appetizers (clockwise from upper left): foie gras, sea urchin, 
wonton with snow crab, cucumber with bottarga, halibut carpaccio, abalone
Anne Fishbein
Chef’s omakase, six kinds of appetizers (clockwise from upper left): foie gras, sea urchin, wonton with snow crab, cucumber with bottarga, halibut carpaccio, abalone

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Kiyokawa Restaurant

265 S. Robertson Blvd.
Beverly Hills, CA 90211

Category: Restaurant > Japanese

Region: Beverly Hills

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Satoshi apologizes once again. His cadence is slow and deliberate; he approaches each scrap of seaweed, each piece of fish as if he were a sculptor confronting a $5,000 column of raw marble.

Kiyokawa: 265 S. Robertson Ave., Beverly Hills. (310) 358-1900, kiyokawa-restaurant.com. Mon.-Fri., noon-3 p.m.; daily, 6-10 p.m. AE, MC, V. Beer, wine and sake. Easy street parking. Omakase, $50-$80.

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