LOS ANGELES, Calif. — In the competitive world of high-end dining, few chefs achieve the legendary status of Morihiro “Mori” Onodera. For decades, Chef Mori has been a towering figure in the Southern California culinary scene. His latest venture, Morihiro, has taken his lifelong dedication to traditional Japanese craftsmanship to a new level. After a highly anticipated move from its original Atwater Village location to a sleek new space on the border of Echo Park and Victor Heights, the restaurant continues to dazzle diners. It stands proudly as a beacon of perfection, holding a coveted Michelin Star.

While most people think sushi is all about the fish, Chef Mori believes the true secret lies in the rice. At Morihiro, rice is treated with a level of respect that borders on the religious. The restaurant uses a specific variety called Akitakomachi, which is grown in Chef Mori’s hometown of Iwate, Japan.

The kitchen team imports the rice grains whole and mills them on-site every single day. This painstaking process keeps the moisture content exactly where it needs to be, ensuring a soft, pillowy texture that melts in your mouth. The rice is then seasoned gently with traditional vinegars to match the exact temperature and fat content of the fish it supports.

The newly expanded Sunset Boulevard location offers a broader variety of options than ever before, welcoming both sushi purists and casual diners:

• The Omakase Counter: This is the ultimate Morihiro experience. Priced at $400 per person, this elite seating is limited to just four exclusive guests each evening. Diners sit directly in front of Chef Mori for a multi-hour feast. It features over two dozen courses, starting with delicate cha-kaiseki appetizers before moving into breathtaking individual pieces of nigiri sushi.
• The A La Carte Menu: For those who want a more flexible experience, the new dining room and lounge area offer standalone dishes. Guests can order classic sushi rolls, crispy vegetable tempura, savory salmon skin salad, or even a rich zabuton wagyu steak.

Dining at Morihiro is not just about taste; it is a full sensory and artistic experience. Chef Mori is a true Renaissance man who is also an accomplished ceramic artist. He personally shapes, fires, and glazes the beautiful pottery and serving bowls used throughout the night. Every dish is artfully arranged to complement the colors and shapes of his handmade plates.

The menu highlights change sushioishii.com constantly with the seasons, blending local California farmer’s market produce with rare delicacies flown directly from Japan. Guests might enjoy fresh, house-made cold tofu, sweet hairy crab, or tender geoduck. The spectacular meal concludes with a traditional hot matcha green tea service and seasonal house-made sweets.