Kazu Sushi

Went with my boyfriend on his bday and the ended spending &300. Omakase for two. It was a bit odd to be going on a Saturday night at 7:00 and to be the only people in the restaurant? It is true that the place needs decorations.
But the sushi was very high quality. Each dish was expertly prepared and tasted amazing. I also like the feeling of having a private chef. If you love sushi this is great spot. If u want a fancy scene or trendy spot try maybe not.

Wow! Didn’t know what to expect but if you want a traditional experience in the valley this is the place to go! Everything is very fresh no frills. Ok a little bit of frills: some searing and some saucing like Yuzu and ponzu but still traditional. A bit small and quiet so if you’re looking for a trendy sushi place this is not it. The chef has been there for almost 3 decades — tells you a lot. Definitely going back.

This place is expensive but I think it’s worth it. My husband and I came on a Thursday and were 1 of 2 tables there. The décor is very bare bones. We both chose the omakase menu. $ 115/​person later, we were very full and happy. Beautiful quality fish, clean and well-​prepared oysters and very attentive service. Some of the best toro and uni I’ve ever had. The eel prepared 2 ways was also very good and for someone who previously disliked monkfish liver, Kazu Sushi showed me how delicious it can be! This is not a place that will become my «regular» sushi joint due to it’s cost, but I hope to come back again in the future.

This is by far the BEST sushi in town. Kazu has the freshest and highest quality fish I have ever had. Don’t let the location fool you, because it is really a hidden gem. My favorite items on the menu include the toro, hamachi and the wagyu beef is the best thing on the planet. I am also a big fan of the sunomono salad. The Albacore Tataki has great flavor and is a great appetizer to share with the table. Such a quiet and intimate atmosphere perfect for a date or any special occasion! Kazu goes above and beyond to make sure his guests are well accommodated and cared for!

Truthfully I would put up with the dreadful ambiance and shameful attitude if the sushi were elevated or even comparable to others in the area. Seeing cockroaches, smelling industrial strength cleaner and mediocre fish with a grumpy chef is inexcusable. No.

best sushi east of robertson. i’ve been many many times and have never found Chef Kazu to be rude in any way. he may be SHY, or he may be DEVOTED TO HIS ART. it is true that the place is often deserted and perhaps a bit somber, but all the better to benefit from Chef’s attention to his expert knife skills!

Simple. Well made. Reasonably priced. My only complaint is the line out the door and the wait for a seat at the round communal table can feel like forever when you’re hungry but once seated, things move fast and food appears like clockwork.
Super fresh and minimalist, they have a formula that works so well I visited twice in the same week and both occasions equally put me in my happy sushi place. Cannot wait to visit again!

My 1^st post and it’s because I want to say this is the BEST sushi in LA! Top Notch and the most authentic! Mr. Kazu is the man and puts time into crafting each dish/​piece of sushi. The sushi is the freshest I’ve ever had and melts in your mouth! Not like anything I’ve ever tried before. The restaurant is nice and quiet which gives it that authentic feel. The price is very reasonable. We went with 4 girls and I was sure our bill was going to be pricey with the amount of food we ordered however we spent less than $ 75 including tip! I was surprised because of the quality of food we were getting! You must try!

This evening I was transported to a culinary realm in which time and space seemed to fade away, leaving in their wake nothing but gastric, olfactory, and tactile delight!
Nah, I’m just playing.
Tonight I ate overpriced sushi in a cheaply decorated, water-​damaged room that smelled of industrial cleaner. But read some of the five-​star reviews on here, and you’d think this place were some kind of sushi nirvana, delivering out-​of-​body taste experiences to the truly enlightened. (Seriously, read some. They’re verbose and hilarious.)
I guess you get what you pay for… if you’re paying for snobbery.
There’s a whole mess of studies that demonstrate clearly a connection between perceived quality and price tag. (Here’s info about one if you’re bored:
) And, sure enough, if you read through the five-​star reviews for Kazu, you’ll notice a trend: many – if not most – of the reviewers state some variation of «look, if you want quality, you have to pay top dollar!» And sure, there is often a correlation between price and quality (certainly in the case of raw fish). But not always. And the sentiment can also be expressed in reverse: «if you pay top dollar, you’d better get quality!»
I’ve eaten in $ 300-​a-​plate restaurants more than once (ok, not *much* more than once), and I’ve walked away delighted. So I have no problem dropping some cash once in a while… but I expect to get more than a plate of pre-wasabi’d nigiri – seriously? at these prices you don’t want me to taste the fish?! – and some blank stares in an uncomfortable, smelly room where «Night on Bald Mountain» is playing for some reason. I expect to get a thoughtful, pleasing experience, from beginning to end.
This is a place where absolutely no thought has been put into the guest’s experience, and absolutely no fucks are given about it. Their menus are crinkled, laminated relics from at least 15 years ago, complete with dingy white-​out over the dishes they no longer serve. Too cheap or lazy to bust out the laser jet and print up a new menu once every 5 or 10 years? Ok, maybe don’t charge $ 22 for two pieces of nigiri then.
Don’t get me wrong: the sushi we had was good. Even *very* good (hence the second star). But not good enough to justify the cost and unpleasant environment.
It seems that this is a place for the awkwardly rich to hang out and have a good wank over how «authentic» it is and how they (and George Clooney) are the only ones to appreciate it. By all means, snobs, keep rubbing one out over what philistines the rest of us are; I’ll be busy eating reasonably-​priced, delicious sushi in a non-​stinky room in one of the handful of truly excellent places within a mile of here.
So, to sum up: a super high price doesn’t make something good, and a fuckload of money doesn’t make you a connoisseur. It just makes you rich. Even someone like Donald Trump can be rich.

I will never be back. I went there because Asanebo is closed. I read all reviews on Unilocal.Ugh.
The chef’s tasting menu was all sushi and a roll. I’m sorry if I end up spending $ 300 for sushi/​rice, I’m good. They do not tell you the price. I am ok spending $ 300 at Asanebo because I get sashimi. The best stuff EVER!
This place had no other customer there from 6:45 — 8:00! Shoulda been a hint.
I heard about the «sushi nazi» and was curious. Completely disappointed. The amount of rice was ridiculous. Asanebo does sashimi (no rice) and amazing and twice the amout of fish. Can’t even put into words to explain my disappointment.

We’ve been coming to Kazu for years and this is hands down, consistently, the best sushi in town. But before I recommend you come here, you need to know that you have to adhere to Kazu’s rules. This is HIS restaurants and therefore HIS rules. If you respect the rules, then you will get great sushi! So please don’t ask for California rolls are other non-​traditional Japanese sushi or dishes. Also, when you sit at the bar, you have to sit where he tells you to.
What makes this place so special are the unique appetizers that are seasoned so well. For example, ankimo (Monkfish liver) is normally bland. However, Kazu dresses it up with ponzu jelly and two kinds of caviar in addition to some garnish. We’re also crazy about the kumamoto oysters, which are also marinated in ponzu and don’t have such a fishy taste to them.
Some other favorites: halibut sashimi with yuzu pepper and albacore sashimi with garlic.
Moving on to sushi… the halibut, baby tuna, toro, and bonito pieces are to die for. The crab roll at the end is one of the best. The fish is undeniably tender and practically melts in your mouth. Then we end the meal with chef-​made strawberry and plum wine sorbet.
Be prepared to spend quite a big of money if you want a great meal, but you will be blown away.

If you’re looking for a place that will serve you authentic and traditional sushi, look no further. Here at Kazu you will get that. One of the best Omakase you will find in the Valley. Kazu San is one of those master chef that takes his food very seriously, and he will only serve you the best quality fish he has that day. Each nigiri he serves will have a perfect glaze of nikiri or seasoning so «NO» dipping. Which I love! Plus here at Kazu you will see no special rolls here. So no California roll guys. If you’er into the rolls this is not the place for you.
The service was excellent and friendly. Kazu San was very friendly and explaining all the nigiri he was serving.
The restaurant itself is very small. There’s only about 6 tables, and about 10 seats at the bar. Note: Setting at the bar is Omakase only. His Omakase start from $ 60 –120 pp.
FOOD:
Omakase:
Kumamoto Oysters
Abalone
Sea Snail
Monkfish Liver
Toro
Maguro
Ikura
Ika
Skipjack Tuna
Hamachi Hara (yellowtail belly)
Kanpachi
Tai
Amaebi
Alfonsino (Kinmedai)
Sea Eel
Hotate
Aji (Spanish Mackerel)
Big Eye Perch
Saba
And ending with a traditional roll toro and blue crab roll.
If you notice he didn’t serve us uni that day. Only because he said the uni he has wasn’t creamy and fresh enough to his standard. I didn’t think I ever encounter a chef like that. I like that!!!
Everything was fresh and perfectly prepared. I’m definitely a huge fan, and I can’t wait until my next visit.

Came here for the first time to have dinner with some friends, one of them highly recommended this place. We ordered the omakase, many things were good, some were just ok, but definitely the best uni I’ve ever had! Friend didn’t hype it up, and I would like to return whenever I’m on this side of the town!

Our friends introduced us to Kazu and we love it. It’s a hidden gem. Not crowded and the chef is pleasant. No frills just great sushi. The UNI is probably one of the best I’ve had. We just went last night and it was just as good as any other time.

This is my favorite sushi restaurant when I just want sushi and not rolls. Kazu is a master and the sushi is the freshest and most tender I have ever hard. Get the toro, salmon, uni, scallop, wagyu beef sushi and blue crab hand roll.

Kazu sushi is a small little gem in Studio City – I have only been there for the Omakase, chef Kazu San never disappoints. It’s $ 80 a person or so, and if you go deep into things it will be more — but if you’re craving good quality sushi in a very private, quiet and intimate atmosphere I definitely recommend it.

RUDE OWNER/​SUSHI CHEF!!!
Twice now I’ve been. Great quality sushi but gosh darn is he cold and rude! Asked to have all of my sushi brought out at same time when my friends hot dish came out so we were eating at same time (he wasn’t in mood for sushi that night I guess) and sushi chef signaled for waitress for us to leave! I didn’t even have contact with chef that visit, only politely asked to have all food come at once. I was appalled.
Sushi chef on the other occasion I visited was cold as ice bordering rude to me but VERY warm and smiley to an older Japanese couple that sat down at the sushi bar.
Mr sushi chef owner, I hope your younger relatives relay these Unilocal reviews to you and you understand that you are in Los Angeles, not Japan and you need to be able to bend a little. You are in Studio City, not Tokyo or Beverly Hills and should learn to let go of the macho, old Japanese male, mentality. If a customer has a request it doesn’t mean they don’t like your cooking, it means they are your customer and paying very high prices for your food and you should respect them a bit. You can say no, it’s your right but at least don’t be a dick about it.
Will give this place another visit because I really do want to like it here but really hope the chef/​owner is nicer.

I was recommended Kazu Sushi by a friend’s brother that had spent a couple years in tokyo, and claims that Kazu is the most authentic Sushi restaurant on Ventura. Kazu, owns and currently operates Kazu sushi, but you will only be served by him if you are having the chef’s course, Omakase. This place is very oriental… simple white walls, less than 10 tables, one server, 2 sushi chefs. On to the sushi, the quality of the fish is undeniably the best on the boulevard. Stacking it up to some serious competitors like asanebo and even matsuhisa in BH, Kazu’s quality of fish is undeniably the best. Also the price is substantially less than the other places i mentioned. IN SUMMATION: its cheaper and better than most other places. Now I’m going to tell you why i still rather go to the other places.
if you sit at the bar, you will be overwhelmed with the awkwardness and hostile undertones Kazu gives you. That being said, the only reason this place is not a 5 star, is because of the ambiance. the off-​putting white walls with very few paintings, the kiis FM radio station playing as the music, the abrasive waitress with a bow tie… all of these things plus the hostile feeling from the chef made this experience not as good as i wanted it to be for me. However, i still could appreciate the o-​toro, wagyu, uni, etc.
This places is worth checking out, its an interesting experience. for an all around good sushi experience, this is probably not place you want to go.

Just went to kazu tonight because I wanted to have the best sushi in absolute peace and quiet. Kazusan is a great sushi chef and I actually like the fact that I was able to sit there in total silence while he prepared each incredible plate. He simply said the name of the fish and handed it to me. I placed the delectable culinary artifact in my mouth and quietly enjoyed the synaptic fireworks.
Since I was the only customer when I walked in at around 5:30 on a Friday night it felt like a personal sushi Valhalla. This lasted until another customer (apparently a regular) showed up. Thankfully he was also respectful and focused on the food. Eventually, another couple showed up. The woman seemed fine but the guy was a totally dweeb-​ouche. He kept trying to converse with the chef; asking kazusan where the fish was from and which part of the fish did each piece come from. Some people believe that they are sociable because they talk to absolutely everyone — not the case. Regardless, Kazusan very cheerfully and thoroughly explained. The dweouche then said «well I need to know what I’m eating, right?» To which kazusan responded «some people do». Haha. F-​ing perfect response. Personally, I ordered omakase so I can blindly experience the chef’s performance.
Yes it’s costly — keeps the pseushi folks at bay. Well for the most part.

I’ve been going to Kazu for over 15 years. The past few, I’ve gone reluctantly, knowing the service will be terrible, and Kazu will be frosty, if he doesn’t actually yell at me.
He didn’t used to be this way, and I don’t know what happened to the guy. A couple of years ago I ordered a blue crab hand roll, and after one bite, tried to send it back. the waitress picked it up and walked over to him, and he told her to put it back on my table. Across the empty restaurant (two other diners were there) he said– «Its not my fault you don’t like it.» And i said, «Its not my fault I don’t like it either, Kazu. No wonder your place is dead these days!»
Even after this, I still go back. I have to. No where else will I get that salmon sashimi dish topped with wasabi cream and three kinds of caviar, or the halibut carppaccio, with arugula, walnuts and peppercorns. Or the baked mussels. Or the tuna tartare.
It seems that whenever I do go, George Clooney is there, and I noticed that Kazu is VERY nice to him. Maybe I’m not famous enough, maybe its not enough that I have come to his establishment for 15 years, I don’t know what his deal is, but if you go, expect to be treated like sh*t. Unless you are George Clooney.