Best Hidden Gems Sushi Restaurants in Culver City
3 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Sushi Masuyoshi
One-chef omakase experience in an intimate five-seat setting with exceptional fish aging techniques
Essential Picks
9.1
Chef Hozumi Masuyoshi transforms his five-seat counter into an intimate dinner party experience, serving an 18-course omakase that showcases dry-aged fish, charcoal-kissed preparations, and impeccable technique. The solo-chef operation delivers exceptional value at $165 with dishes like silk-textured salmon that dissolves on contact and sweet-glazed unagi roasted over binchotan charcoal.
Must-Try Dishes:
Dry-Aged Sashimi Box, Charcoal-Seared Bonito, Shrimp Head Miso Soup
What Makes it Special: One-chef omakase experience in an intimate five-seat setting with exceptional fish aging techniques
Notable Picks
#2
Uzumaki
8.3
Head Chef Moto from the historic Chiba sushi bar brings modern minimalist aesthetics to this neighborhood gem established in 2017. The streamlined menu focuses on traditional nigiri and curated rolls with multiple omakase tiers starting at reasonable prices, featuring standouts like seared salmon belly with truffle and their signature baked crab handroll.
Must-Try Dishes:
Baked Crab Handroll, Seared Salmon Belly Nigiri, Uzumaki Plus Omakase Set
What Makes it Special: Former Chiba chef's precise knife work and fish aging program in minimalist space
A 24-seat wraparound counter in Mar Vista pairing made-to-order hand rolls wrapped in first-harvest Ariake nori with charcoal-grilled kushiyaki skewers. The tight format puts you close enough to watch each roll assembled and each skewer turned, making it work equally well for a focused solo meal or a date where the counter itself drives the conversation. Expect a deliberate, ingredient-forward pace—this is a place that treats nori sourcing and charcoal technique as the main event.
Must-Try Dishes:
Blue Crab Hand Roll, Tsukune (Chicken Meatball), Negima (Chicken Thigh with Green Onion)
What Makes it Special: A 24-seat chef's counter where each hand roll is wrapped in first-harvest Ariake nori and every skewer is grilled to order over charcoal.