Q DTLA

Q DTLA 4-time awarded Michelin Guide Omakase experience in Downtown Los Angeles. By acclaimed chef, Hiroyuki Naruke.

Assorted Sashimi # needle fish # bigfin leef squid # kurumaebi
04/04/2026

Assorted Sashimi

# needle fish
# bigfin leef squid
# kurumaebi

Kurikani
04/01/2026

Kurikani

Kinmedai, Akamutsu(Nodoguro), Kinki laeats
01/25/2026

Kinmedai, Akamutsu(Nodoguro), Kinki






laeats

Season’s greetings.Please note that we will be closed from December 31st through January 6th.
12/26/2025

Season’s greetings.
Please note that we will be closed from December 31st through January 6th.

A knife becomes valuableonly after it’s used.You can’t buy this.
12/20/2025

A knife becomes valuable
only after it’s used.

You can’t buy this.

Kohada is not seasonal decoration.It is the standard.
12/20/2025

Kohada is not seasonal decoration.

It is the standard.





Edomae Tamago.No dashi.60% shrimp paste,30% egg,finished with Yamato yam, sugar, and mirin.Two hours of work for the fin...
12/18/2025

Edomae Tamago.
No dashi.
60% shrimp paste,
30% egg,
finished with Yamato yam, sugar, and mirin.
Two hours of work for the final bite.













Edomae nigiri.Refined through technique,revealing the pure essence of each ingredient. #江戸前握り #江戸前鮨 #鮨 #本物の鮨 #職人技 #引き算の美...
12/17/2025

Edomae nigiri.
Refined through technique,
revealing the pure essence of each ingredient.

#江戸前握り
#江戸前鮨
#鮨
#本物の鮨
#職人技
#引き算の美学





Pacific bluefin tuna.Ōma, Aomori.At its absolute peak right now. #本鮪 #大間の本鮪 #大間マグロ #旬 #鮨 #江戸前鮨
12/17/2025

Pacific bluefin tuna.
Ōma, Aomori.
At its absolute peak right now.

#本鮪
#大間の本鮪
#大間マグロ
#旬
#鮨
#江戸前鮨





Three delicacies:fresh Hokkaido Ezo bafun uni,Saikyo miso–cured Ezo bafun uni,and karasumi — sun-dried mullet roe, prize...
12/14/2025

Three delicacies:
fresh Hokkaido Ezo bafun uni,
Saikyo miso–cured Ezo bafun uni,
and karasumi — sun-dried mullet roe, prized for its depth and salinity.

A quiet study in umami.












12/13/2025

Anago over Unagi — by choice.

In Edomae sushi, anago (sea eel) pairs more naturally with vinegared rice than unagi.
Gently simmered in sake, sugar, and soy sauce, allowing softness, balance, and restraint to speak for themselves.

Subtle flavors, honest technique.












Tamago, served as the final course — our dessert.Made with 60% shrimp paste, gently cooked to achieve natural sweetness ...
12/12/2025

Tamago, served as the final course — our dessert.

Made with 60% shrimp paste, gently cooked to achieve natural sweetness and depth.
No flour. No starch.
Just technique, time, and balance.













Address

521 W. 7th Street
Los Angeles, CA
90014

Opening Hours

Tuesday 12pm - 1:30pm
6pm - 9:30pm
Wednesday 12pm - 1:30pm
6pm - 9:30pm
Thursday 12pm - 1:30pm
6pm - 9:30pm
Friday 12pm - 1:30pm
6pm - 9:30pm
Saturday 6pm - 10pm

Telephone

+12132256285

Website

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