Okumura

17302 Ventura Blvd.
Encino, California 91316
818-986-9712
Critics' Pick
Okumura +

Anne Fishbein Santa Barbara sea urchin and Alaskan salmon egg, with nikiri sauce

Details

  • Daily, 11:30 a.m.–2:30 p.m.; 5:30-9:30 p.m.; Fri.-Sat., 5:30-10 p.m.; Sun., 5:30-9 p.m.
Ryota Okumura, the head chef and owner, trained at Hattori culinary academy in Japan (best known for supplying culinary students as assistants to the cooking show Iron Chef) and later worked at Sushi Zo in Culver City. At his eponymous restaurant, he's able to coax a deeper savoriness out of fish you might not otherwise find exciting. Salmon belly has the richness of good Nova lox, while miniature firefly squid are marinated just long enough to make their briny flavor pop on the tongue. It's unlikely that Okumura will find its way to the top of any best-sushi lists, but that's OK. The restaurant boasts quality fish, properly seasoned rice, skillful knifework and an omakase that's affordable enough to be a once-a-month indulgence rather than a once-a-year one. And you'll still leave with a reminder of why you became so obsessed with sushi in the first place. - Garrett Snyder

Read our full review.

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