Morihiro

Morihiro holds a Michelin star and ranks No. 6 on the LA Times 101 Best Restaurants list. Chef Morihiro Onodera runs an intimate counter in Echo Park, serving a strictly omakase menu that begins with his tofu made from Kyoto soy milk. The shari—rice milled in-house and seasoned with red vinegar—is a central focus, using grains from his hometown in Iwate, Japan. Each piece of nigiri is served on ceramic dishware he crafts himself, integrating every tactile element of the experience. The counter operates Wednesday through Sunday evenings.