Shunji Japanese Cuisine

Row 1

12244 W Pico Blvd (at Bundy Dr)
Los Angeles, CA 90064
(310) 826-4737
Japanese, Sushi, Seafood
$ $ $ $
Mon–Thu: Noon–2:00 PM Fri: Noon–2:00 PM Sat: 6:00 PM–10:30 PM Sun: 6:00 PM–10:00 PM

Foursquare Tips

  • Not just a sushi bar. You expect expensive wild sea bream to be treated reverently at a sushi bar. You do not expect the same care to be taken with a carrot.
  • Best omakase I have had in LA so far. Pricey, but worth the treat compared to others. Tomato tofu, squid ink truffled egg, and toro platter are three of the top sushi dishes I have ever had.
  • Shunji takes a vegetable-centric approach to sushi in a former barbecue and chili joint in West L.A. Shunji wields incredible fish and produce in a way that's only possible in L.A.
  • ! Tasting menu
  • All the sashimi here is great!
  • From FL, best Japanese food ever!
  • Not worth the money and not even close to what you would get at other top japanese restaurants such as urusawa, sushi zo or asanebo.
  • Best Japanese restaurant in LA
  • The epitome of LA dining: an exquisite sushi restaurant housed in a giant stucco chili bowl situated a few car lengths from a freeway overpass. Put yourself in the sushi chefs hands.
  • An oasis of calm and lights out Japanese cuisine
  • Top sushi with pleasant ambiance. Service efficient and courteous.
  • ! .
  • At these prices, you'd think they could finish painting the ceiling/soffit
  • Extremely limited vegan/vegetarian options
  • Everything is amazing, but definitely try the Tomato Tofu. It's incredibly good and very unique. Omakase or Sushi Special is a great deal for the money. Vegetable and cooked dishes are very good.
  • Named Best Sushi Los Angeles 2014 in our 2014 Best of LA issue!
  • Everything.
  • The sushi is different every day, but the omakase will invariably include a species or two new to you.
  • Shunji balances sushi & hot dishes at an attainable price in an old Depression-era chili restaurant. The sashimi plate, nigiri sushi, and tomato agadashi are worth the admission fee. [Eater 38 Member]
  • Chef Shunji spends as much time on tomatoes (his agedashi tomato tofu), as he does on octopus and Dungeness crab. Be just as mindful when working your way through all seven varieties of snapper.