Sushi Kisen

Sushi Kisen calls itself Arcadia's first Edomae-style sushi restaurant, offering both chef's-choice omakase and a la carte okonomi ordering rather than a fixed course. Executive chef Hiro Yamada, trained in Tokyo and seasoned at Little Tokyo and Beverly Hills kitchens, sources 30 to 40 fish varieties weekly, much of it flown in from Tokyo's Toyosu Market. The restaurant emphasizes traditional seaweed-outside rolls made with premium rice and red vinegar.