Sushi Tanaka

Like some of the other reviews for this place, I was referred here by someone random. I went to n/​naka a couple months ago and the waiter asked us where we were from. The waiter then asked me how far I was from Simi Valley and told me about this place. Being the Unilocaler I am, I bookmarked it for future reference. Needed a spot for one of my buddy’s birthdays (James H.) and I decided to pay this place a visit. We ordered the $ 100 omakase and came out beyond satisfied. It was worth the trek out to Simi Valley for this place. Here are a couple of my favorite items below:
Black throat sea perch
Fan lobster from Japan
Hokkaido uni
Scallop, uni, truffle, and caviar
We will meet again Sushi Tanaka!

Amazing sushi in Simi! The ambiance is lovely, service is good and the fish is perfection. We tried the large Omakase, I think it was 8 pieces of sushi and 2 apps. Everything the chef selected was delicious and the meal progressed wonderfully. We will definitely be back!

Oh boy oh boy oh boy. Seriously. Three Oh Boys. It is that good.
It is also that pricey, so don’t be shocked when the bill comes. Also, make reservations!!! I didn’t read in any of the reviews that reservations were necessary. We got there just after open and they couldn’t take us, but got us in at 8pm. My sister drove all the way from the desert, and she wasn’t going home without trying this place.
So I am one of those sushi snobs you see in sushi reviews. I am very pessimistic when someone tells me that I have to try their place. I saw this place come up in Unilocal and it’s right down the way and I had noticed it driving by, so I dove into all of the Unilocal reviews and photos. Each photo was more beautiful than the previous one and I couldn’t believe what I was seeing and reading. My sister and I made plans to try it, and crossed our fingers…
Everything you read in the rest of the reviews is accurate, I don’t need to repeat it. My sister took all of the pics so she’ll have to post. It. Was. Amazing. Every single bite. Even the dessert Tamago! I don’t know how, but that was light and tasty. It was the one thing I wasn’t looking forward to and it was so good. But the Toro with Uni, I ended up ordering a second one. It melts in your mouth.
We did the $ 60 menu, and like I said I added the second Toro. We also added one of the appetizers that we saw go by, so we probably could have done the $ 100 but we were pretty full. Not sure what I’ll do next time. And there will be a next time!

The previous reviews had us do omakase. We were going to order off the menu to begin with but chose the $ 60 omakase. Everything was excellent and fresh. The best toro I’ve had. So many new fish I’ve never tried. The octopus was so tender. We ordered a few extra items after the omakase We will be back. Just not often. Dinner for 4 people $ 520 including beers, wine, tax and tip.

Truly a wonderful experience from the chef, to the presentation, to the absolutely delectable authentic sushi, assortment of sake. I felt like I was back in Japan. Unbelievable!

This place is awesome! Definitely lived up to all the good reviews. We got the $ 100 omakase. The only negative (though as you can tell still didn’t result in any rating decrease) was that we got there at our reservation a little early and got seated early, but our reservation time came and went… and went some more… like half an hour past our reservation time. They were waiting for another reservation, that was late.

Who needs Nobu in Malibu when we have Sushi Tanaka in Simi Valley?
My husband and I save this place for special occasions and it never disappoints!
The culinary artistry presented in the $ 100 Omakase is beyond extraordinary, with gorgeous surprises like gold flake and truffle accents adding to the presentation for your eye and palette, tempting you to return again and again.
If you’re looking for fusion sushi rolls, this may not be the place for you.
If you’re looking for a world class dining experience that is adventurous, then this is the place for you.

Absolutely the best-​kept secret… this place is SO special. The fish is beyond amazing, the presentation is flawless and stunning, attention to detail and service was so perfect I thought I was dreaming (it really just doesn’t get any better than this). Takako and her husband Chef Sei are two wonderfully talented people who really know what they’re doing. If you want one of the most memorable dining experiences, and possibly one of the best omakase dinners EVER, this is the place to go and certainly worth the schlep to Simi Valley. My husband and I were completely blown away. Beautiful dining experience!

AMAZING. BEST I ever had. True art with freshness. The chef even has fresh wasabi. Can’t say enough about it. Just go
I’m a regular now.

This is the best sushi in Simi! They don’t do rolls like the rest of Simi Valley… This is the best traditional Japanese sushi I’ve ever had. The sushi chef is very talented. The atmosphere is calm and not hectic like some. Service is great very attentive and respectful

Possibly the best sushi omakase of my life was had in a stripmall in Simi Valley.
Each dish was prepared flawlessy, and dont you even dare ask for Soy Sauce.
It is a small husband and wife operation with a very limited menu, but that is all good, as you can order off the menu, or just go with the chef’s choice and you will not be let down.
And A+ for having Asahi black and Amber. Not usually found in Sushi spots in the states.
If you are in Simi Valley, go here you will be impressed.

Best sushi I ever had. The quality is amazing. I have been coming here with my husband for many months now. And I never write reviews but this place deserves more than 5 stars. The sake and wine selection is also spectacular. I recommend it to all my fiends and they don’t believe me because is in Simi. Love it !

The most unassuming little gem nestled in a shopping plaza.
Hands down the best Japanese food I’ve ever had and I’m a foodie who’s dined all over NYC for years.
I did the $ 100 Omakase and its worth every bite. It is a very small and quiet place.
The food, attention to detail, cleanliness, and customer service was impeccable. An amazing dining experience.

First i will say that after eating here i don’t think i could eat sushi anywhere else. This place is amazing. Don’t order just let the chef feed you you wont go wrong.
I will say i am not much of a sushi guy ok tuna spicy tuna roll yada yada yada if thats what you are looking for DO NOT GO HERE they don’t have it. But if you want trumpet fish with persimmons and trigger fish how about the golden eye snapper yes fish you probably never heard about then go here. The chef is trained in japan just he and his wife run the place and the service is impeccable she explains every bite to you. This place is a must

What is a bold and powerful red wine like Screaming Eagle and Harlan Estate doing in Sushi Tanaka? It was none other than the Miyasaki Wagyu that Chef Sei prepare for us in his Unlimited Omakase dinner. The wagyu was topped with Santa Barbara Uni, foie gras and black truffle slices. Only this kind of high quality meat and flavors can pair with the 15 years old Harlan and the 13 years old SE… the best part is my dinner is not even half way done.
Up next is a very alive Alaskan King Crab and it is prepared in sashimi, grill and steam. The matching Sake for this giant monster is the «Mizubasho Vintage 2004». The 11 years old Mizubasho has a soft texture with a profound flavor, match real well with the king crab, mirugai and yagara sashimi.
Proceed into the second half of the dinner are 20 courses of nigiri sushi and a very special Sake «N» is brought in for the pairing. N is made by the famous Japanese soccer star Hidetoshi Nakata. It is a craft sake with sophisticated smoothness and complex flavors such as apple, peach and banana. Brewed by the famous Takagi Shuzo in Yamagata, Nakata N is limited to only 500 bottles production each year and it is as rare as the «Juyondai Ryusen». Among all the sushi bar I tried across LA and OC, Tanaka is one of the few restaurants that I feel comfortable to do food pairing with precious wine and sake. The dining experience just getting better and better by each visit.

This was my second time coming here and getting omakase. Hands down the way to go and with ease the best sushi in around!
I highly recommend this place to avid sushi goers or anyone who likes authentic food! Thank you Tanaka

AMAZING! Who would have thought that one can find fresh delicious sushi in Simi Valley? $ 100 omakase is so worth every bite. Restaurant is very homey and service is superb. One feels like royalty when you dine here. Sushi simply melts in your mouth.

Small space where Koi Sushi used to be. 8 seats at the bar & 3 to 4 small tables so reserve ahead. Surroundings are part Zen minimalist w/​muted colors & dictated by the concept of Sabi which connotes quiet, elegant simplicity. There are lapses, but it reminds me of a down home version of Urasawa on Rodeo Drive in Beverly Hills.
Tanaka does an interesting take on Japanese w/​the addition of mainly northern Italian ingredients such as Olio de Tartuffo Bianco/​white truffle olive oil, Aceto Balsamico de Modena/​balsamic vinegar, various flavoured gourmet salts.
Touches of European elegance such as Truffe de Bourgogne/​summer truffles, which are not as earthy & deep in woodsy humus decay as autumn Tartuffo Nero/​black truffles, & small dollops of Caviar de Osetra/​sturgeon caviar were added to the Japanese Sushi & Sashimi tradition.
Some of the food presented at Tanaka reminds me of Italo-​Japanese cuisine of Wa in West Hollywood where the chef was an acolyte of Matsuhisa who pioneered in Japanese Fusion w/​Latin elements.
Tanaka is Omakase/​table d’hote at the $ 60 & $ 100 level. Omakase means that it is a course set by the chef so for those expecting the amateurish Simi Valley standard of horrendous «rolls» slathered w/​mayonnaise, sweet unctuous eel sauce on everything & sometimes fried made by mostly non-​Japanese chefs will be totally disappointed.
Tanaka is all about subtlety & nuance where natural flavours of the fish come through complemented by alta cucina/​haute cuisine condiments & marinades. It is distinguished in practicing Aburi/​searing in this case w/​a propane burner which he applies the flame directly on the slice of fish or indirectly by passing it over Bincho-​/​high grade Japanese hardwood charcoal. Chef told me that using the two different techniques varies the taste imparted on the seared fish. Such are the intricate deft cooking techniques at Tanaka.
$ 60 Omakase
1) Umeiro/​Yellowtail Blue Snapper Sashimi: Sweet, white meat tinged a dusky rose, dressed w/​subtle tasting virgin olive oil, crushed black pepper, Kanzuri/​Japanese red chile paste, half grape tomatoes, Yuzu/​Japanese citrus juice; Ruccola con Folie Argente Verde/​silver green leafed arugula & kernels of sweet white corn.
2) Hokkaido– Scallops Sashimi seared & topped w/​Uni from Sta. Barbara, slice of Truffe de Bourgogne, Osetra w/​a trail of a thick house Sho-​yu/​soy sauce enriched w/​Dashi/​fond de cuisine/​broth adding a meaty, sweet ocean Umami. Rich combination of ingredients reminiscent of the opulent style of Go’s Mart.
3) Kasugo Tai/​young sea bream: pinkish white iridescent scales & white delicate meat which hides a slice of O-​ba or Shiso leaf to add a fresh herbal basil/​minty bouquet brushed w/​the house Sho-​yu.
4) Inada/​young yellowtail: bit of silvery white skin w/​light beige soft, velvety yet chewy meat w/​house Sho-​yu.
5) Taira Gai/​Pen Shell Clam: like scallops but w/​a bit more ocean minerality dressed w/​smoked sea salt & piquant citrus scented Yuzu Kosho-​/​green chile & Japanese citrus zest paste.
6) Shake/​salmon is seared & marinated in Dashi & Sake? which makes the meat ultra soft, mushy, & meaty. Searing gives the Shake (shah keh) chewiness.
7) Tako/​octopus seared, but to me overly so; meat came out dry & hard.
8) Kinmedai/​Golden Eyed Snapper seared on the scales w/​pinkish white sweet meat, Daikon Oroshi/​grated Japanese Giant white radish & house Sho-​yu.
9) Hon Maguro/​Bluefin Tuna marinated in a secret fruity, acidic sauce giving the meaty Maguro an undertone of unique fermented flavor profile.
10) Ikura/​salmon eggs marinated in Dashi for brothy meatiness.
11) Toro/​fatty Bluefin tuna seared & topped w/​Uni/​sea urchin, white truffle oil, house Sho-​yu. Gestalt is rich w/​fat that melts at body temperature, pronounced sea minerality, dank woodsy mushroom fragrance. Closest sensation is that of eating white truffle & seared Foie Gras. Great crescendo of sybaritic flavours indicating the climax.
12) Tamago/​sweet egg is different from most sweetened Sushi omelette which looks like yellow sponge cake w/​browned crust. Yama Imo/​Japanese Mountain Yam was added to create a more cake-​like Tamago.
1−12a) Pairing w/​Take no Tsuyu (tah keh noh tsoo yoo) Sake (sah keh) which had a light bouquet of white flowers & touch of Sugi (soo ghee) Japanese Cedar. Flavor is dry & astringent w/​a nice residual sugar sweetness. Finish was a clean, subtle bitterness that cleansed the palate after each bite.
There was still Gari (gah ree)/sweet pickled ginger left over so I asked for Fukamushi Sencha. This golden green tea is strong, bracing, astringent, refreshingly bitter.
Service is conscientious, subdued, thoughtful. Atmosphere is contemplative. Sushi chef isn’t into small talk. Focus is mindful eating to catch all the nuances & fine shadings. 4+ Unilocal stars for high quality Japanese fare more suited for the cognoscenti/​connaisseurs

We had the 100 $ Omakase on our first time being there. Im not a sushi expert or anything but ¹⁄₃ of the dishes were amazing. ¹⁄₃ GOOD and ¹⁄₃ I wasnt sure about but was decent. I will say this, after I left and started driving home… All I can burp and taste was delicious and I felt excessively satisfied. The fish is seasonal so keep in mind u might not get everything in the reviews.
Highlight.
Toro — So fatty it felt like i was eating a stick of butter. nearly yacked because it was so rich and thick
O-​Toro — Thin but even fattier. SO SO GOOD
TAKI — best octopus i’ve ever had
Bonito — Probably my favorite dish.
so much more but i dont care. was it worth it? generally yes. Try it b4 u knock it

When some random guy on the Flyaway bus to LAX told me about this place, my first reaction, as I’m sure everyone’s reaction would be, was «yeah right… Legit sushi in Simi Valley??! And for how much???» So when this guy and I got back from vacation, we went to Sushi Tanaka.
I was very skeptical at first because not only was this place in Simi Valley, but it was in a strip mall right off the freeway. How good could this possibly be?
It’s a tiny «hole-​in-​the-​wall» joint run by a husband and wife. Yes, it is small, but by no means is it actually a hole in the wall. There were only 8 seats at the bar and 3 tables that sat a total of 12 customers. The interior was very nice, clean, and simple. The chairs at the bar were really comfortable and cushy.
We ordered the $ 50 omakase. I was watching Chef Tanaka masterfully and delicately prepare each plate. He puts so much thought and care of the cut, the taste, and the presentation. Sometimes, I would watch him and he would stand there and stare at the fish, thinking of what to serve next, plotting his perfect omakase menu.
He serves fish that most sushi bars do not have, such as needlefish, black throat sea perch, and trumpet fish, just to name a few. He also uses shaved truffles and gold flakes on some of his sushi. The truffles give certain fish a nice earthy taste, a total juxtaposition from the fresh taste of fish.
I think my most favorite dish was the toro with uni on top. I think it’s called yakitoro. This is one of the dishes he served with truffles and gold. Woooow! So mouthwateringly delicious! My mouth is literally salivating at the thought. It melted in my mouth when it made contact with my tongue. My second favorite dish was the amaebi tartar with caviar and gold flakes. It was beautifully presented on a freshly cut daikon and with the fried shrimp heads on the side. They suggested putting the amaebi and caviar on top of the shrimp head. Amazing flavor combination! It was sweet, savory, crunchy, salty.
I gotta go back! I’m almost reluctant to post this review because I don’t want to have to wait in line for this place, but Chef Tanaka and his wife are so incredibly nice, they really deserve to have a successful business.
Parking: There’s ample parking in the lot of this strip mall.