Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in
… View more
We are not just an ordinary sushi restaurant. We keep the traditional Japanese sushi concept but with our own 715 originality. The interior and layout of the restaurant are all part of the 715 experience. We want to provide a vibe and ambiance you cannot find in any other restaurant, that will have you wanting to make your next reservation.
Hours
| Friday | 5–10:30 PM |
| Saturday | 12:30–2:30 PM, 5–10:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–10:30 PM |
| Wednesday | 5–10:30 PM |
| Thursday | 5–10:30 PM |
Address and Contact Information
Address: 738 E 3rd St, Los Angeles, CA 90013
Phone: (213) 547-0459
Website: http://715sushi.com/
Menu Photos
Photo Gallery
Related Web Results
715 Sushi | Michelin‑starred Japanese Omakase in LA’s Arts District
Sushi 715 is a Michelin-starred omakase restaurant nestled in the heart of LA’s Arts District … 738 E 3rd St. Los Angeles, CA 90013.
715 (@sushichef715) • Instagram photos and videos
10K followers · 2.8K+ following · 60 posts · @sushichef715: “SEIGO Restaurant @715sushi coming soon @teppanby715 @298dtla Arts District Los Angeles Made in …
715 – Los Angeles – a MICHELIN Guide Restaurant
Chef Seigo Tamura’s 715 doesn’t offer the typical hushed omakase. Instead, music plays in the background here, where an eight-seat counter is wonderfully …
Reviews
danny nguyen
One of the best Omakase experiences in LA! Small and quaint sushi bar with small details that accents the chef’s personality. The sushi and small bites were fantastic! The meal had a great flow and good variety of fish and preparations. If you’re looking for a great restaurant for a special occasion or you just want to treat yourself and you love Omakase this is a restaurant for you. Make sure to make reservations!
… moreVeronica Ng
Omakase is already quite the show, but lemme tell you – the chef himself is a show! It’s quite refreshing that he is very young, handsome, and fit. Pretty impressive that he achieved a consistent Michelin star so young! Compared to other omakase, he is more quiet and is focused on perfecting the process. We noticed that he really paid attention to the details such as leaving to close the door when the dishwasher was on, going back to the kitchen when he noticed something was missing, and quietly coaching his staff during service. Did I mention that he’s young and cute?
Food:
The course started off with a really nice warm welcome of peanut tofu with crispy sweet tempera shrimp. It was the most memorable part of the course to me. It made me really excited for what’s next to come. I loved his rice and really felt like it complimented each fish. In particular, I really felt like the rice texture and portion made his tuna stand out. I thought it was really interesting and unique that he chose to showcase chutoro first and then Akami, and then otoro. I also liked how we braised the eel and gave a hefty portion of it. IMO his marinated items and some of the sauce leaned more towards the salty side which overpowered the fish a bit. I also liked how the monkfish liver was more of a side dish here. And they had the freshest ikura I’ve ever had.
Drinks:
They had a decent selection. Wine is only full or half bottles. When we asked one of the servers which wine would be best, she didn’t seem to be very knowledgeable.
Service/Atmosphere:
I thought the service was underwhelming compared to the number of servers working behind the bar compared to a seating of 8 guests. They were active about pouring wine and tea, but not when it came to wiping our plates (lol I had a piece of rice stuck to my tomago). Perhaps I’m a little too harsh here but I feel like most Michelin star places have more impressive service. But I did ask for a second piece of dessert which they happily agreed to! It was only an extra charge of $7, so worth!!! The bar is also quite small. I think it’s hard to have personal conversations here as you are kinda close to the next guests. Lastly, for some of the dishes, it was the servers who explained the dish and it didn’t appear that they were very knowledgeable about it when we asked questions.
I would come here again for the food!!! It good enough that I would overlook some of the other things.
… moreFood:
The course started off with a really nice warm welcome of peanut tofu with crispy sweet tempera shrimp. It was the most memorable part of the course to me. It made me really excited for what’s next to come. I loved his rice and really felt like it complimented each fish. In particular, I really felt like the rice texture and portion made his tuna stand out. I thought it was really interesting and unique that he chose to showcase chutoro first and then Akami, and then otoro. I also liked how we braised the eel and gave a hefty portion of it. IMO his marinated items and some of the sauce leaned more towards the salty side which overpowered the fish a bit. I also liked how the monkfish liver was more of a side dish here. And they had the freshest ikura I’ve ever had.
Drinks:
They had a decent selection. Wine is only full or half bottles. When we asked one of the servers which wine would be best, she didn’t seem to be very knowledgeable.
Service/Atmosphere:
I thought the service was underwhelming compared to the number of servers working behind the bar compared to a seating of 8 guests. They were active about pouring wine and tea, but not when it came to wiping our plates (lol I had a piece of rice stuck to my tomago). Perhaps I’m a little too harsh here but I feel like most Michelin star places have more impressive service. But I did ask for a second piece of dessert which they happily agreed to! It was only an extra charge of $7, so worth!!! The bar is also quite small. I think it’s hard to have personal conversations here as you are kinda close to the next guests. Lastly, for some of the dishes, it was the servers who explained the dish and it didn’t appear that they were very knowledgeable about it when we asked questions.
I would come here again for the food!!! It good enough that I would overlook some of the other things.
Thu Pham
Finding 715 Sushi already feels like part of the experience. You wait outside a gated wall, slightly unsure if you’re in the right place.
The omakase itself is incredibly. Every piece was fresh out and balanced. What stood out to me most was the rice, seasoned with a blend of soy sauce and rice vinegar rather than just vinegar alone. It gave the nigiri a more savory backbone. Nothing tasted rushed or careless; each bite felt deliberate.
The dish I haven’t stopped thinking about was the chestnut egg dish (likely kuri tamago). It was absolutely stunning! Soft, subtly sweet, and nutty. The flavor balance was beautiful and unexpected, and it ended up being the most memorable bite of the night for me.
Service was attentive when it came to refilling drinks and tea. The staffs were polite and accommodating. This experience was very thoughtful, refined, and well worth the drive.
… moreThe omakase itself is incredibly. Every piece was fresh out and balanced. What stood out to me most was the rice, seasoned with a blend of soy sauce and rice vinegar rather than just vinegar alone. It gave the nigiri a more savory backbone. Nothing tasted rushed or careless; each bite felt deliberate.
The dish I haven’t stopped thinking about was the chestnut egg dish (likely kuri tamago). It was absolutely stunning! Soft, subtly sweet, and nutty. The flavor balance was beautiful and unexpected, and it ended up being the most memorable bite of the night for me.
Service was attentive when it came to refilling drinks and tea. The staffs were polite and accommodating. This experience was very thoughtful, refined, and well worth the drive.
Claire Lee
Lunch omakase $250/18 course – email for reservation. We had a wonderful time and lunch was very memorable. The highlight is isaki fish!!
… moreJason Kuang
The chef and servers were extremely welcoming and attentive. Restaurant was lit well so it felt more casual than intimate. Every dish we had was very good with distinct tastes, especially the monkfish liver and eel. The menu changes constantly, so it will always be a new experience. For the price, it was definitely worth it for us.
… moreJoshua Miao
Amazing 1 Michelin star sushi spot here in LA. The entrance was a bit hard to find since there was no sign and the picture in Google was outdated. Service and food was good all around. The chef slowly got more open and talkative as the course went on.
There were a lot of new flavors and tastes to sushi for me here. There was maybe only two courses that was ok for me. Everything from the sushi and cooked dishes were all superb.
Parking was pretty abysmal and had to settle for paid parking. Recommend getting to area early for parking.
… moreThere were a lot of new flavors and tastes to sushi for me here. There was maybe only two courses that was ok for me. Everything from the sushi and cooked dishes were all superb.
Parking was pretty abysmal and had to settle for paid parking. Recommend getting to area early for parking.
greg mack
Overall my wife and I really enjoyed the dinner. There were 20 dishes the night we went. The chef isn’t very talkative with English speakers but he did seem to talk with Japanese speaking guests quite a bit. My only complaint is the servers should not be wearing a mask. It is very difficult to hear them when they describe the food. My wife and I probably missed 25% of what they said. My suggestion to the chef would be to interact with the English speaking guest more.
… morePiggly Wiggly
Every dish is perfect. I love the Mont Blanc dessert in the end, the eel roll, the Uni, Spanish mackerel, squid, and truffle egg. The whole meal takes about 2.5-3hours. The price is a little too much ($375/person). I would love to come back when I have money.
… moreChristine S
What sets 715 apart from other high end sushi places is the perfect balance of cooked/non-sushi items vs. nigiri. This is probably the best omakase restaurant in LA at this price point and one of the most generous in terms of the number of items you get.
I was almost hesitant to post this review given how inevitably difficult it will be to score a reservation as word gets out. Chef Seigo said the menu changes every day so I guess I’ll have to be back as soon as possible!
Loved the ambiance in here, and the staff were incredibly friendly and considerate.
As of November 2022, they don’t have their alcohol license yet so you can bring your own bottle for no corkage fee. There’s a paid parking lot right across the street or street parking in the area (if you’re lucky).
… moreI was almost hesitant to post this review given how inevitably difficult it will be to score a reservation as word gets out. Chef Seigo said the menu changes every day so I guess I’ll have to be back as soon as possible!
Loved the ambiance in here, and the staff were incredibly friendly and considerate.
As of November 2022, they don’t have their alcohol license yet so you can bring your own bottle for no corkage fee. There’s a paid parking lot right across the street or street parking in the area (if you’re lucky).
Mac Jensen
4.6/5. Courses were amazing. Great to watch chef work. More traditional in atmosphere. Staff very accommodating. On the expensive end, verging on overpriced. Ever changing menu.
… more