The Brothers Sushi
japanese
9240 Culver Blvd, Culver City, CA 90232
thebrotherssushicc.com ↗(310) 202-8890
Independence unverified
Sushi Platter / Jyo Chirashi
The Sushi Platter
$115
Jyo Chirashi
$55
Not just any chirashi but OUR chirashi.
Menu as captured Sep 1, 2026 · source ↗
Tied with 2 other venues on equal evidence.
We hold 301 venues in Los Angeles, CA and could score 189 of them. Positions are counted against those 189.
v1.7.4 1.9/100 = sourcing 1.4/50 (named-farm 0 distinct, named-region 1 distinct, attribute 1 distinct [class=brand-program x0.35], buzzword 0 distinct; +15% corroboration lift from sourcing press) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.5/18 (capped at 35% of the 1.4-point evidence base).
sourcing
Ora King
Attribute“Serves about 2 people Dry Aged Toro Sea Urchin Dry Aged Bluefin Tuna Dry Aged Yellowtail Ora King Salmon Negitoro (Minced Dry Aged Toro with Chives) Spicy Tuna Japanese Cucumber Kaiware Sprouts Sushi Rice (24oz size) 10 pc”
on the menu · source ↗
Toro
Attribute“Serves about 2 people Dry Aged Toro Sea Urchin Dry Aged Bluefin Tuna Dry Aged Yellowtail Ora King Salmon Negitoro (Minced Dry Aged Toro with Chives) Spicy Tuna Japanese”
on the menu · quarantined-not-a-signal · source ↗
seafood
The Brothers Sushi's signature specials include Hokkaido snow crab
Named region“Hokkaido snow crab”
found online · source ↗
See the week▾
| Sunday | Closed |
|---|---|
| Monday | lunch 11:30am – 2pm · dinner 5:30pm – 9pm |
| Tuesday | lunch 11:30am – 2pm · dinner 5:30pm – 9pm |
| Wednesday | lunch 11:30am – 2pm · dinner 5:30pm – 9pm |
| Thursday | lunch 11:30am – 2pm · dinner 5:30pm – 9pm |
| Friday | lunch 11:30am – 2pm · dinner 5:30pm – 9pm |
| Saturday | 5pm – 9pm |
Hours checked Aug 24, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on Resy ↗link checked Aug 24, 2026
Authority & awards
- Some of L.A.'s best sushi is headed to Culver City with a new outpost, and dry-aged fish ↗
Los Angeles Times
National authorityNov 10, 2023
“Confirms Culver City as the group's third location (after Woodland Hills and Santa Monica), chef Mark Okuda, and the group's dry-aged-fish specialization as its signature format. No single named supplier for this location specifically.”
mentions sourcing
Local authority
- The Best Sushi Restaurants in Los Angeles, According to ... ↗
Eater LA
Local authority“Dedicated Brothers Sushi section (verified by section-header anchoring): 'chef Mark Okuda... offers some creative variations on classic nigiri plus the addition of seasonal ingredients that Okuda sources from local farmers markets.' A brand-wide chef-sourcing claim (the group's locations, including this one, share Okuda's personal omakase sourcing) -- URL has no embedded date (maps/ path), published_at left None. Same finding also applied to the Santa Monica row below (brand-wide claim, not location-exclusive).”
mentions sourcing
Aggregated mentions
- The Brothers Sushi Restaurant, Los Angeles ↗
En Primeur Club
Aggregator“Michelin/award-aggregator profile: names 'dry-aged grilled fish collar and Hokkaido snow crab' as signature specials. Named regional product (Hokkaido crab), no specific farm/producer.”
mentions sourcing
Coverage
- Brothers Sushi Brings a New Twist to Omakase in L.A. ↗
Resy (blog.resy.com)
Press“Staff interview with chef Mark Okuda: took over the Woodland Hills original in 2018, opened Santa Monica (2021) and this Culver City outpost (2023); all three share his 'creative omakase and signature dry-aged fish preparations.' Group-wide chef background, not Culver-City-exclusive, but structurally the only location whose own entry carries the interview body text in this piece.”
mentions sourcing - LA Restaurants (Sept. 2024 Hit List) ↗
Resy (blog.resy.com)
Press“Dedicated Culver City entry: describes a see-through refrigerator displaying bluefin tuna, Ora King salmon, and kanpachi 'in various stages of dry-aging,' paired with 'the best seasonal produce he can get his hands on.'”
mentions sourcing