Hiro Nishimura's venue gives sushi lovers the opportunity to experience fish at a very high level of quality without having to pay the prices of a temple like Urasawa. Frequented by a steady stream of Angelenos and Japanese expats, Nishimura maintains a focus on pristine fish, especially mounds of glistening sashimi, which Hiro likes to dress in a variety of light sauces. Modern flourishes turn up as well, like a popular starter of oysters topped with uni or grilled eggplant stuffed with shrimp and avocado. The spare decor and calm environment offer diners “a quiet refuge from the urban jungle”, which is why Hiro’s restaurant is frequented by many of the tops chefs in LA when they crave sushi on their night off.