Yamakase

Been here twice and both times were great. Its not cheap but you definitely get what you pay for. The other reviews are spot on. The reservations were made months in advance to be safe, we were probably a bit earlier than needed.
Tip: come early to find parking.

Incredible! I have to admit I didn’t think Sushi can get get this good… and one day I walk into the door of this restaurant and I almost died leaving of satisfaction and so stuffed i was scared to eat another bite!
I would have to say this place is the real thing! I don’t really eat red meat but I had to try some just because he prepared it for us… same as King Crab… I don’t really eat plain crab but I did just out of respect of how well the food was prepped and made for us…
I was saving every description of the dishes on my phone and some how it got deleted so I’m lost on explaining everything!
I’m so lost because it was all so good! Watching him prep his food and just interact with the diners was amazing…
My favorites were the: Oyster w/​Quail Egg Uni and Tofu; Toast w/​Toro, Blue Fin Tuna and Uni; The toro sushi was amazing with an extra piece of toro!
Not to forget the crazy good Handroll, Hokkaido Scallops, a Foie Gras broth based ramen, Beef tenderloin with truffles (I tried some it was good I don’t normally eat red meat), The Fish Eggs was freaking I don’t know how to explain it but so delectable!
I can’t remember everything and I took a million pictures and I posted some here!
This is a dining experience that was almost 5 hours long and well worth the money in my opinion.
My hats off to the chef and his friendliness and to the deliciousness of his creations! He had me wanting more even though my stomach couldn’t take more!
Ultra friendly helps as many Chefs sometimes just don’t want to interact with the diners that much other than a friendly hello.
I forgot to mention no corkage fees for bringing your own Sake and the chef will gladly drink with you…
Water served is from Japan and he uses Japan cooking water as well please see my pics.

Came here again… new location. Celebrated my 40^th with friends. The space is larger than the previous location, and can fit up to 19 – 20, but still only 11 at the bar. Food is still amazing. The meal is about 4 hours long, so make sure you go with friends you really like. Great service, but not pretentious at all. I think I really make this an annual treat to myself!

I felt like I was in a special club walking into a small, unmarked restaurant next to a 7 – 11. Invite-​only too, so that made it extra special. Sure, the food was good, but was it $ 320/​person (after tax and tip) good? That’s debatable. This was easily the most I’ve ever spent on a single meal in my adult life. I would just say that the food was good, not great. It didn’t wow me, or knock me out of the park like other omakase places did. The chef’s over-​reliance on truffle and uni (expensive ingredients, to be sure) probably contributed to the feeling that there were missed opportunities along the culinary journey. Nevertheless, it was a good experience. It’s BYOB, and dinner starts promptly at 7 for *everyone* in the restaurant, so don’t be that guy that makes everyone wait because you showed up late (like I did).

Let me get this out of the way right off: Yamakase is expensive. So much so that after telling my parents about my time there, they exchanged glances that expressed their silent resignation that I would not, evidently, be able to care for them in their old age after all. I will, however, say this: I think it’s worth every penny.
Yamakase is located on Olympic, not too far away from the main drag of Sawtelle and its Little Tokyo, but not exactly part of it either. It shares a small parking lot in a very small strip mall that houses both a shady 7-​Eleven as well as a mediocre shabu-​shabu place I’ve been to once before. It’s essentially incognito as the lone shining light in an otherwise dismal part of town. You also need to find it by the process of elimination as there is no signage.
Once inside it is just a single lean room, an open sushi restaurant-​style kitchen on the right and a row of bar seating in front of it. Behind the bar seating along the wall on the left is the server station where she keeps water and your BYOB chilled if desired. The ambiance is casual and you are expected to wear your every day comfortable clothes. Do NOT dress up.
The dinner is omakase (chef’s choice) and it’s…amazing. I have never seen so many dishes made of so many high-​quality ingredients in so simple and honest a way. Uni is a big feature, as is wagu beef, and fistfuls of truffles (like literally fistfuls… he has a tupperware container filled with the stuff and he just keeps shaving and shaving mountains of it as he dresses your wagu beef, uni sushi, napkins, water glass, area around your chair, etc). There is King Crab in a size befitting its name. There are noodles. There is sushi in the form of hand rolls, nigiri, and sashimi. And on and on.
A note on the sushi… I wouldn’t call Yamakase a sushi restaurant. It’s instead an amazing Japanese restaurant that touches on several forms of cooking, of which sushi is one of them.
There are so many courses that I lost count…20? Maybe almost 30? I’ve been to Michelin-​starred restaurants before (for similarly special occasions as was this one) and for on par prices I’ve left them all to then go to Del Taco for a quick top off. Yamakase, though, leaves you in that stratified region beyond full and on the brink of an extreme medical situation. A few people in the 10-​person seating dropped out about 2/3’s of the way through and threw in the towel. Follow the advice of some of the other reviewers: legitimately don’t eat lunch. Seriously don’t. I did and I regret it because I was really struggling there towards the end. If by some miracle you are still hungry at the end, Yama-​san offers to make you another round of anything. Want another couple of hand-​rolls? No problem! I only wish I’d been hungry enough to take advantage.
And Yama-​san. Quiet but funny, smiling and focused. It was a pleasure watching him work and then taking full advantage of the results of his efforts. He happily took a picture with my girlfriend and I upon request, and while we said our goodbyes told us that a repeat invitation would be much easier to get now that we had his email… which to me was just this very cool small detail when I realized that (I think) I had been conversing directly with the chef when I had been coordinating my visit.
If you have the opportunity, I would really recommend going!

Yamakase is now on Olympic Blvd. It is still based on invitation only. An application for an invitation is available at the Yamakase website.
Here is my review of my experience at the exclusive Yamakase:
The Exterior: The place is not labeled and there’s no number on the door. It is located in a small crummy shopping corner a few doors from a seven-​eleven store. I had doubts when I first arrived knowing how much I would be spending.
The Interior: The interior settings is that of a typical ordinary sit-​down restaurant. If you didn’t know how much you would be spending already, you’d expect an ordinary sit-​down restaurant price range (a single $ place). It has a typical sushi bar with 10 seats, a table that seats 6, and another that seats 4, all have cheap wood chairs. The table at least have cloth napkins, wine glasses for your BYOB drinks, and cheap disposable chopsticks (what the heck???).
The Food: It’s a 20 course set meals (a 4 hours experience) created by Chef Yamamoto. Therefore, no menu is necessary (a really nice break from the ordinary places where you have to struggle with what to order). The 20 course features a small variety of sashimi (nothing out of the ordinary): uni, scallop, toro, more uni, white fish, yellow tail, mackerel, red clam, and a tiny bit of caviar to compliments the some of the sashimi, over steamed king crab legs (chopped up into bite size), certify A5 grade Angus (seared rare and butter stir-​fried), a handroll with a mixed of sashimi bits, and a small variety of small cut sushi. Overall the foods were really nothing out of the ordinary with the exception that the chef does not serve the typical soy source with Wasabi. Most dishes come with ponzu sauce, a delightful changed from the ordinary Wasabi soy sauce, but not mind blowing). Most of the fishes were fresh, a few were a bit fishy. I thought the sushi were a bit on the warmer side (I preferred my raw meat on the chill side, but that’s just a personal preference).
The Service: There was one waitress to 19 customers. While the waitress was really nice an she tried her best to serve 19 people as quickly as she can, I think having one more waitre would have been nicer (both for the customers and the waitress).
The Price: For a four dollar sign place ($ 275/​person plus 18% mandatory gratuity), I was disappointed from the moment I drove into the mini mall liquor store parking lot to when I entered the restaurant with no decors that represent anything closed to high end restaurant to the food that does not remotely commands the high price range.
The Rating: I give this place a 2-​STAR rating. For the price that they commanded, I expected the environment to be up scaled and the foods to be completely fresh and out of the ordinary. But instead some of the sashimi were not that fresh. The steam crab were not that tasty because the texture was powdery from being over steamed (this occurs when frozen cooked crab meats, shrimps, or lobsters get over re-​cooked or in this case — over steamed). The butter stir-​fried A5 grade Angus were over powered by the butter flavor taking away the natural beef flavor. The handroll with mixed sashimi were way too fishy due to some of the not so fresh sashimi that got mixed into it. The only positive thing I can give them is that the waitress and Chef Yamamoto were really nice and appreciative of their guests.
Final Comments: Yamakase is BFL (Based For Life). Chef Yamamoto would need to send his invitation along with a convincing persuasion in order for me to reconsider lifting the BFL.

I ate here for my birthday back in May 2013 and had a phenomenal meal. I would say one of the top 3 sushi places in LA.
The Good:
— clandestine, secretive feel (from the outside, it looks like a closed establishment, not even really a restaurant)
— the chef engages with everyone as the seating is kept to around 10 people per night
— creative kaiseki dishes
— very flexible for those with allergies or dietary restrictions
— delicious and fresh ingredients
— BYOB
The Bad
— none for me but some people might think the price is too high (at the time it was $ 275/​person without alcohol; however, the meal was worth it), there’s no alcohol (but they do allow BYOB) or that the place kinda looks like a dump (it’s super clean but basic and, really, who cares).
One of the chefs at Shunji recently told me Yamakase was relocating so this location is closed. Looking forward to when they re-​open!

Coolest sushi experience I’ve ever had! My sweet boyfriend knows that sushi is my favorite food so he spoke to a foodie co-​worker and was able to make a reservation for us 2 months in advance.
There is a new location!!! It is at 11 678 W Olympic Blvd. We were not told of the new location until we called to ask why there was nobody at the old location. Thankfully traffic wasn’t horrible and Yama-​san takes the first little bit to prepare. I don’t know if it is still BYOB but there was sake and beer available when we went on ¹²⁄₄.
I really should have done a little bit of research before hand. I’m don’t love uni and I don’t quite get the hype around fresh truffles (although I do love truffle salt) and almost every dish had one of the two… So I know that my experience would have been very different had I even liked one of these two things. Although, I do love toro and that was maybe the 3^rd most used ingredient.
I’m sure it’s a slightly different menu every time you go so I won’t go into specific dishes. You could tell that Yama-​san had put a lot of thought into every ingredient and it was all so fresh and delicious.
My favorite thing was the hand roll at the end which had blue crab, toro, and a shiso leaf. I would’ve been happy if the whole meal was just 10 of those!
The whole experience went from 7 to around 11:45. The timing of the dishes was perfect and the time flew by really fast. I drink water like a diabetic but my water glass stayed full the whole meal. I didn’t really eat real food for 2 days before the meal because of work stress so I can’t really speak to portion sizes or fullness.
I’m definitely happy with the experience that I had. However, there are many other dining experiences I want to do in LA before I come back.

The best omakase I have had! Be prepared to spend 4 – 5 hours with Yama-​san and 10 – 12 other people. The dishes are unique and are artfully crafted by the ever so talented Yama-​san. Each dish is a dream filled with unique ingredients. It’s BYOB so bring a nice sake, wine or whisky.
I have been lucky to have dined there twice in my life and both times were amazing yet different. All of the ingredients are fresh and Yama-​san guides you through the ingredients he has put together. His staff is very attentive and his kitchen is clean. A must if you love Japanese cuisine!

One of our Fav place for Omakase :) minus 1 star cuz we can never finish all of the food… I always skip the last handroll and take out the rice for sushi at the very end. If you love uni, toro, oysters, truffle and wagyu beef… you will definitely Love this place! My favs are the frozen toro and uni toast and truffle dishes… Definitely a must visit in LA~

This is a place that people WANT to rate highly — if only due to the invitation-​only matter — so it’s with some reluctance that I write this review.
Honestly, I didn’t find the menu to be «masterful» as others have mentioned. It was extremely heavy-​handed in just a few ingredients (uni, truffle, toro, foie gras), and it quite literally taught me the meaning of palate fatigue. I am a passionate and enthusiastic lover of uni, truffle, toro and foie gras, so the fact that I actually tired of all of those items in the course of the meal is astonishing.
Was the sushi good? Yes. Were the individual dishes good? Yes. But just as a movie with a series of beautiful scenes isn’t necessarily great, omakase comprised of individually delicious dishes isn’t great either, unless it is thoughtfully and realistically planned with the diner in mind.
It was just too much, both in volume and flavor, and felt towards the end like a test of endurance. Of the 10 diners, 4 left mid-​way through the meal and practically slunk out, plagued with guilt. It almost felt as though the chef was judging those who simply lacked the stomach capacity to finish the meal. An acquaintance of mine who dined here on a separate occasion actually threw up in the bathroom in order to make it to the end and avoid judgment from the chef and fellow diners. Yes, you read that correctly. She made herself puke.
The per person cost of this meal is right up there with the most expensive fine dining establishments in the country. We’re talking French Laundry, Eleven Madison Park, Alinea, etc. I simply cannot in good conscience recommend this place over those. If you’re looking for a thoughtful and creative («masterful», if you will) omakase experience here in LA, I recommend n/​naka.

Wow! Best sushi experience I ever had in LA. This place is by invite only. make sure you come hungry. As you will spend several hours here dinning. No questions everything you order will be first class. The service from the minute you arrive to the minute you leave is excellent. Let’s face it LA has a lot of sushi places. This one sticks out the most to me.
You are a person who really knows sushi then you must try this place. The owner is the chef who knows how to make his customers happy. No questions this place has the best unique dishes in town. This place has limited seating you must reserve you reservation. As it can take up one month to get into this place. Parking is hit or miss.

Hands down my favorite meal.
Yamasan is a master of his craft. He is very generous with the finest materials.
He is funny and has a great sense of humor.
We watch the whole meal being made in front of our eyes.
Truffle. Uni. Wagyu. Caviar. Truffle sauce. Truffle cheese. Toro. Yummy yummy. But you need to know its a lot of food so come prepared.

3.75 stars (feeling torn what to give this place but I have got to be honest as possible)
Yamakase is a speakeasy type of sushi bar that specializes only in omakase. (NO A LA CARTE HERE) Omakase here will cost around 250 per person. The high price of the omakase is warranted by the uses of ingredients such as wagyu beef, truffles, fois grais, and caviar. Chef Yamamoto does not skimp (i’ll give him that). He tries to indulge you with expensive and exquisite food such as hokkaido crabs and uni. Just letting you know, he puts uni in almost every dish that he serves. So why the 3 stars?
Not to sound like a sushi snob… But if i had ate Yamakase as one of my first omakase experiences, it might have been certainly mind blowing. Ignorance is bliss after all. But life isn’t like that. I honestly do think I’m a sushi enthusiast and in my humble opinion, I thought that Chef Yamamoto could have utitlized the ingredients better. I remember, during my meal that at one point I got sick of him stuffing uni into every dish and to even feel that way is absolutely absurd because Uni is my favorite. The chef just stuffs truffle and uni in anything he can even if the dish itself might not match with the uni or truffle. Therefore, a lot of the times, the dishes did not reach a balance of flavors. Due to our high expections, me and the hubby was disappointed.
Also, no alcohol is allowed which made the experience even more dragging as the meal itself takes 4 – 5 hours.

Flew into LA last week from Seattle and had dinner by Yama san with my girlfriend. I had gotten a reservation three weeks prior to the date and couldn’t have been more excited. Like other Unilocalers have said, arrive early as parking is only on the street. We were the last ones to arrive and walked in at 7:10. Yama san didn’t seem pissed by any means however we got the two seats in the left corner away from where the chef was playing his dishes. At first I thought it would be a disadvantage being away from him but he actually personally handed us every dish instead of handing it to the server to give to us.
Every dish from beginning to end was carefully constructed by yama san. The ingredients were fresh and he explained every dish whilst serving.
They specified that no pictures be taken but this loud mouth slightly annoying girl dining had no issues with whipping out her phone and putting every filter possible. So with that being said I couldn’t help but take some ninjas pics throughout dinner.
Uni was definitely a main staple along with truffles on everything. We definitely got our money’s worth but at around dish 10 when uni and truffles were making an appearance frequently, the flavors started to blend and started tasting the same.
With no alcohol and a stiff atmosphere, at hour mark three you could see the weariness setting in for all the diners.
4* for value, the experience and the high quality ingredients.
Minus 1* for the atmosphere and what seemed to me favoritism. My girlfriend who is 100 pounds soaking wet was still slightly hungry at the end of the meal. We expressed this to yama san and he laughed and told me to write about it in the comments. Which right after he made a otoro spoon for the annoying girl.
I would go back again but can’t say I would be overly excited.

Yamakase is truly a gastronomical event. I was always intrigued by those invite-​only restaurants and thought them to be a bit too pretentious for my taste, but I do understand the unique need for Yamakase. As Unilocalers have mentioned before, the place is small (10 seats) and food should be respected, hence all the rules and secrecy. But we lucked out as we got an acceptance within two days of inquiring (they had a cancellation and our anniversary fell on a Wednesday so it was kismet). You get an email confirming your reservation along with the rules (no pictures, no booze — not even BYOB, casual dress code, and be prompt).
We arrived at 6:30 PM for our 7 PM dinner; we knew ahead that the dinner was going to be 4 hours long and that we couldn’t even BYOB (although we realized that no alcohol was a good thing… I most likely would have passed out after 4 hours of eating and sipping sake). We found street parking no problem but I can see how other Unilocalers may have experienced difficulties. We had a drink at the bar across the street while we waited (Broadway 11 is a cool dive bar btw with a friendly bartender!)
Past Unilocalers have said come hungry and we did, but to be honest I could have eaten more after the end of the meal since everything was so good. Chef Yama san is serious in his meal preparation and treats his food with the utmost respect, hence why a certificate of the specific cow was passed around before serving the wagyu beef. Photography is not allowed but I think the rule was meant for those annoying foodstagrammers who need to angle every shot and take tons of pics with flash before enjoying their food. Since there is a bit of time between each course as the Chef prepares it, people were sort of on their phones (discreetly) so we discreetly took ours out to snap very quick pics of each dish (on silent mode). I’m sure they noticed but they didn’t say anything so we figured it was not a huge deal.
The server was very attentive and filled our waters or hot tea promptly (fresh hot tea is refilled each time as opposed to just topping you off).
Near the end of the meal if you are still hungry you can ask for a bit more (Chef prepared some extra handrolls in that case). I was still hungry after THAT (I’m like a goldfish, I pretty much could eat until I pass out), but was too embarrassed to eat more so I acted like the dainty girl that I am and enjoyed my sorbet to end the evening.
As Unilocalers have mentioned it is pricey but you’re paying for a once-​in-​a-​lifetime experience so I think it’s priced appropriately ($ 615 for two).

Restaurants are about the food and/​or the experience. Yamakase is an event. As many people have pointed out, it is a 4-​hour event at 7:00pm.
In Japan, becauae space is limited and relationships are priceless, popular tiny restaurants (seating less than 10 per night) are by invitation only and can cost a lot (but not necessarily expensive). In LA, there are a handful of theze restaurants, as well, and Yamakase is one of those.
I could go through an evaluate each course, but it would be a short novel. Chef starts his day early in the morning to select his tools for each night. Each fish, meat, vegetable, seasoning, plate, dish, etc. is carefully thought out and prepared over the entire day for his 8 – 10 lucky guests. Every course of every meal is nothing short of amazing. The experience is to sit at a table with 8 – 10 friends and the chef, talk, laugh, have a drink, and eat.
For this experience in West LA, don’t bother calling or knocking on the door to make a reservation. Reservations are only accepted through text on Chef’s personal cell phone.

OMG RIDICULOUS pretty sums up the experience at Yamakase.
Please let me start by re-​iterating what everyone else has said. COME HUNGRY, like really really hungry, skip breakfast and lunch and perhaps drink a lot of water to expand your stomach kind of hungry.
And Über it here if you can. Parking is a nightmare, I had to circle around for a good 15min before finding anything.
Now you’re ready to depart of this 4 hours dining adventure!
Yama-​san is a silent warrior, maybe ninja would be a good way to describe him? Not very talkative until the very end, I wish they did allow alcohol which will probably open him up a little. We had the 2 prime seats in the middle right in front of the action and were able to watch him slice and dice every dish with skill and intensity. The awe from observing his mastery is worth coming here.
Now the food, there were so many courses I lost cont only an hour in. And I didn’t/couldn’t take pictures like a good Asian foodie to document them =(
Some of the top dishes I can recall:
Oyster shooter — Orgasm in your mouth, literally. Oyster, quail egg, uni, caviar all in one. Like what???
Yellow jack sashimi — Never had yellow jack before! It’s tough but not overly fishy and the sauce was amazing.
King crab from Hokkaido — Each couple literally gets a overflowing plate that he freshly cropped up in front of you. So tender and sweet.
Oh this bowl! — Filled with otoro tartare, crab meat, quail egg and truffle cheese!
Foie gra stock seafood soup — And a lot of seafood at that, super flavorful. Husband’s absolute favorite item of the night.
Thinly slicked Miyazaki Wagyu (and torched) with a huge chunk of foie gras, then topped with caviar and accompanied by this awesome souveed eggplant.
Whiskey seared Miyazaki Wagyu beef topped with truffle shavings — The whiskey reduction sauce is absolutely splendid, of course the beef are amazing too.
Sushi course was also fanstastic — I actually decided go to sashimi style instead for all the pieces except for Uni in the end. Then I regretted not manning up after having the Uni because the rice was fabulous.
I was so full at this point, I actually skipped the amazing looking handroll with otoro, crab and uni! And I never say no…
I was actually happy that the dessert only consisted of a light sorbet. Anymore and you would literally have to roll me out.
Ok COME IF YOU CAN. For the quality and the sheer amount of food you get, $ 250 is actually not overpriced. My husband kept on saying how he loved this so much more than fancy places like Alinea and so glad I chose this for our last meal in LA instead of Urasawa where we would have spent twice the $$ easily. Ha!

WARNING: the dinner lasted 4 hours so if you don’t have time for a long dinner, don’t eat here
— u also get A LOT of food so make sure you come hungry. I seriously ate so much I felt like my stomach was going to explode
u may think it’s nice, fun, and relaxing but eating for 4 hours is so tiring! (7−11pm)
saw someone post some pictures on facebook and it seemed pretty cool so I researched on how to make reservations for this place. I guess word gets around about this place by word of mouth or social media because it doesn’t seem like they need to market at all. the fact that it’s only 10 seats a night makes everyone wants to try it even more. people love sh! t like that.
to make reservations, u go to their website and request what date u want and how many people. yamakase will email you back and let you know if the day you want is available. I heard that you have a better chance getting in if its a weekday because weekends are for returning customers. remember, there’s only 10 seats so usually a party of 2 is best. this place costs about $ 500 and a mandatory tip of $ 90+ so total is around $ 600 for 2 people. it costs more if you order sparkling water
I booked my dinner in March, for May. I know! 2 months in advanced, and I think I only got it because 2 people canceled. the fact that it’s limited makes people want to try it more (great marketing technique) lol
05.26.15
— casual dress code
— still can’t bring in alcohol :(they NEED a beer/​sake license because the experience was very boring and the chef spends most of his time prepping. I really needed a couple of drinks to pass the time and not be on my phone during down time.
our dinner was at 7pm and I read that you shouldn’t be late so I was 20 minutes early and they didn’t let us in until 6:58pm! boo! they should have let us in earlier so the early people gets first choice of seats.
one person was about 10 minutes late, I don’t think he mind because he was prepping the food until like 7:20pm.
I also read that u couldn’t take pictures but I asked the server, and at first she said its better if we don’t… but right before we got our food, she said I can take pictures and if the chef doesn’t like it, he would tell her and she would tell me. I guess he didn’t mind I was taking pictures because I got to take a pic of everything I ate lol. but it probably doesn’t matter because the menu does change.
Unilocalers were right that he was very focused on making the food. he didn’t talk unless it’s to tell you what was in each dish he made.
overall it was a nice experience. I expected more sushi (raw fish on rice) but he did a lot of these fancy dishes. by the time he did some sushi dishes, i was too full to even have seconds or thirds. if u love sushi, save ur stomach because he asks if you want more! but we were all too full.
I would rather have less dishes and have the tip be included in the $ 250 a person. save money and I have room to enjoy the sushi at the end!

A worthwhile experience of Los Angeles if you are ok with paying approximately $ 250 per person for 20 – 24 courses. A unique dining experience…
Believe it or not, I’m not going to talk about the food because the menu changes every season. What’s the point? Just know that it’s worth the price. It’s good. (Our menu had a lot of sea urchin (uni).)
Rather, I would like to focus on Do’s and Don’ts:
DON’TS
1) Don’t get dressed up.
Despite the high price point, this almost looks/​feels like a dive sushi bar. The chairs are so worn out but the owner/​chef doesn’t have to replace because he knows that people will continue to come even if there was nothing left but cotton balls left on those chairs.
The nicest part of the venue is actually the newly renovated bathroom!
2) Don’t bring alcohol.
They no longer allow BYOB.
3) Don’t take pictures of the food.
It’s actually by request of the chef, so don’t be rude.
4) Don’t talk to the chef.
He’s SUPER focused and he actually doesn’t engage that much with the customers. Don’t be offended.
5) Don’t be late.
They start the courses right away. You’ll interrupt the whole restaurant. They only sit 8 – 9 people a night.
DO’s
1) Do compliment the chef when something tastes good.
He doesn’t talk or engage with diners but when you compliment his dishes, his smile pierces through! He clearly takes great pride in his work.
2) Make reservations months in advance.
3) Make it a fun group thing by reserving all 8 tables (if they allow it!) or pick a favorite friend or a date you really want to get to know.
It’s a long night. We started at 7pm and ended close to 11.
Street parking only. Über/​Lyft it.