Sushi Tama
sushi
Food Menu
Edamame
6
Seaweed Miso Soup
7
Clam Miso Soup
9
Sashimi Salad
25
Oyster (4 pc)
16
Tuna Tataki
25
Tama Sashimi (Chefs Choice)
60
Maguro / Tuna
20
Buri / Wild Yellowtail
35
Sake / Salmon
17.50
Kanpachi / Amberjack
22.50
Tuna Special (Blue-fin, Chu-Toro, O-Toro)
54
Wagyu / Japanese Beefsourcing signal
40
Shima Aji / Striped Jack
35
Hokkaido Uni/ Japanese Sea Urchin (3pc) $60 (5pc)sourcing signal
100
Maki
Tekka / Tuna
10
O-Toro / Big Fat Tuna
16
Kappa / Cucumber
8
Kanpyou / Pickled Squash
8
Ume / Pickled Plum
8
Gobo / Burdock
8
Tekka / Tuna
10
O-Toro / Big Fat Tuna
16
Big Salmon / Ikura +10
25
Big Tuna Roll / Ikura +10
30
Kappa / Cucumber
8
Kanpyo / Pickled Squash
8
Ume / Pickled Plum
8
Gobo / Burdock
8
Temaki
Maguro / Tuna
10
Buri / Wild Yellowtail
15
Sake / Salmon
8
Kani / Crab
13
Wagyu / Beefsourcing signal
17
Wagyu + Hokkaido Uni / Beef with Sea Urchinsourcing signal
56
Veggie
8
Maguro / Tuna
35
Sake / Salmon
28
Sanshoku Don / Amberjack, Chu-Toro, Salmon
32
Special Chirashi / Chef’s Choice
65
Maguro / Tuna
10
Buri / Wild Yellowtail
15
Sake / Salmon
8
Kani / Crab
13
Wagyu / Beefsourcing signal
17
Wagyu + Hokkaido Uni / Beef + Japanese Sea Urchinsourcing signal
56
Veggie
8
Nigiri
Akami / Tuna
4
Chu-Toro / Medium Fat Tuna
6
O-Toro / Big Fat Tuna
8
Kama Toro / Tuna Cheek
15
Buri / Wild Yellowtail
7
Hirame / Halibut
4
Kanpachi / Amberjack
4.50
Kinme Dai / Golden Eye Snapper
9
Nodoguro /Sea Perch
10
Shima Aji /Striped Jack
7
Sake / Salmon
3.50
Aji / Horse Mackerel
5
Kohada / Gizzard Shad
6
Hotate / Scallop
6
Ebi / Shrimp
4
Botan Ebi / Spot Shrimp
7
Kani / Crab
8
Other
Tako / Octopus
4
Ika / Squid
6
Anago / Sea Eel
7
Hokkaido Uni / Japanese Sea Urchinsourcing signal
20
Ikura / Salmon Roe
8
Wagyu / Japanese Beefsourcing signal
8
Wagyu + Hokkaido Uni / Beef with Sea urchinsourcing signal
28
Menegi / Chives
3
Myoga
4
Kaiware / Radish Sprout
3
Asparagus
3
Real Wasabi
15
Ponzu
3
Yuzu Kosho
3
Side of Nori
10
Ichimi
3
Yuzu Sesame Dressing
3
Omakase
Table
100
Sushi Counter
180
Menu as captured Sep 3, 2026 · source ↗
We hold 301 venues in Los Angeles, CA and could score 189 of them. Positions are counted against those 189.
v1.7.4 4.1/100 = sourcing 3.1/50 (named-farm 0 distinct, named-region 1 distinct, attribute 1 distinct [class=breed-marketing x0.00], buzzword 0 distinct; +15% corroboration lift from sourcing press) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 1.1/18 (capped at 35% of the 3.1-point evidence base).
seafood
Hokkaido uni
Named region“Hokkaido Uni/ Japanese Sea Urchin (3pc)”
on the menu · source ↗
protein
Wagyu
Attribute“Wagyu / Japanese Beef”
on the menu · source ↗
Book on Resy ↗link checked Aug 24, 2026
Local authority
- The Best Sushi Restaurants in Los Angeles, According to ... ↗
Eater LA
Local authority“Multi-venue sushi map with a dedicated Sushi Tama section (verified by section-header anchoring, not just a keyword hit): 'impeccable nigiri using Japanese-sourced fish. Chef Hideyuki Yoshimoto worked in Tokyo's Tsukiji Market for years before partnering with Showa Hospitality.' Opened August 2020. URL has no embedded date (maps/ path) -- published_at left None rather than guessed. NOTE: this same page's 'Okuda sources from local farmers markets' line belongs to a DIFFERENT section (The Brothers Sushi), confirmed by section-header check -- not attributed to Sushi Tama.”
mentions sourcing
Coverage
- L.A.'s Top Omakase Menus ↗
Resy (blog.resy.com)
Press“This bright, gorgeously designed space (courtesy of Japanese designer Minoru Oyamatsu) serves beautifully crafted sushi by chef Hideyuki Yoshimoto, known by fans simply as “Chef Yoshi.” Yoshimoto travels to Japan frequently on sourcing trips, and most of his seafood comes from the Toyosu Fish Market in Tokyo. The rice here is on the firmer side, and there’s no condiments available for the omakase — each piece is seasoned by hand with the correct amount of housemade soy sauce. While the omakase changes daily, fans know to ask for the expertly-prepared anago (sea eel). *$100-200 per person.*”
mentions sourcing - Sushi Tama (North Robertson): A Pictorial Essay ↗
Food Talk Central
Press“Detailed first-hand pictorial review: chef 'Yoshi-san' (Hideyuki Yoshimoto) 'cultivated relationships with many of the Tsukiji-based fishmongers' during his decade at Tsukiji Outer Market -- corroborates the Eater LA chef-background claim above with relationship-level detail (not a single named farm).”
mentions sourcing