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At Omaniku, we believe that fine dining is more than the sum of its parts. That’s why we take great pride and care in every aspect of the experience, from food preparation to service. We offer only the finest cuts of meat and endeavor to provide sophistication with approachable staff who deliver comprehensive knowledge of our food with an entertaining narrative.
Address and Contact Information
Address: 303 E Valley Blvd, San Gabriel, CA 91776
Phone: (626) 607-2023
Website: http://omaniku.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Related Web Results
Omaniku – Exquisite Dining
At Omaniku, we believe that fine dining is more than the sum of its parts … 303 E Valley Blvd San Gabriel, CA 91776 (626) 607-2023. City of Industry
Reserve Now – Omaniku
RESTAURANT DETAILS. LOCATE US Sheraton San Gabriel 303 E Valley Blvd San Gabriel, CA 91776 (626) 607-2023. [email protected] . City of Industry
Omaniku (San Gabriel, CA) – kevinEats
Omaniku Restaurant at Sheraton Los Angeles San Gabriel. 303 E Valley Blvd, San Gabriel, CA 91776. 626.607.2023. www.omaniku.com
Reviews
An Pham
This place isn’t a typical restaurant, and they get hardly any exposure as one tucked away into a high-end hotel. When I went with my family a week or two ago, both the restaurant and the hotel were very empty while we were there, as well. I can’t say that a reservation is required to dine here, but we did make one ahead of time. As for the experience itself – aside from an extensive drink menu, there were only two options for each guest for an 11-course meal: beef or seafood. The majority of us chose beef, so I includes pictures of just those in that course. We had multiple servers throughout the visit, and they were friendly and explained each dish after bringing them out. The portions were, of course, small as the bulk of the meal was split between 11 different courses from pairings of meat and veggies all the way to dessert. There was about 10 minutes between each course, so we spent quite a while there. The flavor was definitely great, and there was excellent plating for each course. I can’t say I’m much of a connoisseur, but if food came out looking like a mess, it could detract from the experience overall. There were some courses that were misses, such as one that was just cold green beans and a bamboo shoot (I think). But overall, it was a delicious course full of a variety of textures and flavors. I’d say, come for the experience at least once and come with an open mind!
… moreCody Pham
Omaniku is a fine dining restaurant located in the Sheraton hotel in San Gabriel. Guests have the option between a beef or seafood tasting menu. We came as a party of 9 for my friend’s birthday and all opted for the beef – the Omaniku tasting course. We were seated in a private room. It was relatively quiet with few other guests. The ambiance didn’t feel quite right. I felt like I was sitting in a hotel lobby or an office conference room as opposed to a luxury restaurant. The lighting was a bit too bright, and the table, made up of several other tables with a tablecloth on top, had several bumps and gaps.
I started with a Tokyo Night cocktail from the bar, which set me back $18. Sake base with grapefruit, grated ginger, nutmeg, and sparkling water. It was good. Sweet and refreshing with a strong rice wine flavor.
The actual meal left me disappointed. It started strong enough. First, we had the Butterfly Yuzu Cleanser, a palate cleanser made of butterfly pea flower and yuzu. Then, our servers brought each of us an ornate black sphere. Opening it revealed a cloud of mist and a “one bite” beef tartare topped with uni and served on a nori cracker. The uni was fresh and buttery and melded beautifully with the raw beef. The nori gave a nice surprising crispness. The A5 Amuse was good too – more beef tartare served on a “one bite” spoon with truffle jelly. For me, the meal reached its peak here.
I found fault with the remaining courses in one way or another whether it be their flavor pairing or quality of cooking. The next dish for example, the USDA prime skirt, was cooked tenderly, but its natural juiciness and aroma were vastly overpowered by the ponzu sauce and onion. The ponzu was very tangy. The onion was sweet, caramelized, and biting. All together, however, it was too much and the meat did not shine. In addition, there was too much onion. In terms of volume, I felt like there was more onion than meat on the plate. The chive on top was just overkill. Next was the short rib, which was largely unimpressive. The meat itself tasted bland with most of the flavor coming from the dill garnish. In this dish, the eggplant, which should have just been a side, outshined the beef.
The vegetable trio dish was refreshing. I liked the pickled bamboo shoot and the tangy sauce. The green beans kinda just tasted like cold green beans.
We then received a crab chawanmushi on the house because it was my friend’s birthday. It was one of the better dishes of the night. The egg was silky, warm, and filling. The broth was umami and delicious.
Then, we were each served an overcooked scallop with a side of garlic bread. The scallop was very disappointing. It was tiny. The texture was all wrong – mealy, stringy, and tough. It did not taste fresh. I was not getting truffle from the truffle butter. The broth and scallop were bland. The best thing on the plate was the garlic bread.
The ribeye was fine. I don’t remember much about it other than it was served with a Bordelaise sauce.
The A5 Wagyu with goma sauce was.. Fine. Objectively, it tasted good. But when I compare it to similar dishes I’ve had, I wasn’t too impressed. I think it was slightly overcooked as the edges were a bit charred. It was not as tender and buttery of a bite as I was expecting for A5 Wagyu.
The bone marrow rice was a huge let down. I don’t know why they chose to sear the bone marrow. It looked dry before they even began mixing it. I did not taste the bone marrow in the rice. I was expecting a fatty richness to coat the grains of rice, but I did not get that at all.
Mango pudding was good.
At $128 per person, this tasting menu is definitely expensive. Was the food disgusting? No. It was decent. But at this price, I was expecting so much more and was severely disappointed
… moreI started with a Tokyo Night cocktail from the bar, which set me back $18. Sake base with grapefruit, grated ginger, nutmeg, and sparkling water. It was good. Sweet and refreshing with a strong rice wine flavor.
The actual meal left me disappointed. It started strong enough. First, we had the Butterfly Yuzu Cleanser, a palate cleanser made of butterfly pea flower and yuzu. Then, our servers brought each of us an ornate black sphere. Opening it revealed a cloud of mist and a “one bite” beef tartare topped with uni and served on a nori cracker. The uni was fresh and buttery and melded beautifully with the raw beef. The nori gave a nice surprising crispness. The A5 Amuse was good too – more beef tartare served on a “one bite” spoon with truffle jelly. For me, the meal reached its peak here.
I found fault with the remaining courses in one way or another whether it be their flavor pairing or quality of cooking. The next dish for example, the USDA prime skirt, was cooked tenderly, but its natural juiciness and aroma were vastly overpowered by the ponzu sauce and onion. The ponzu was very tangy. The onion was sweet, caramelized, and biting. All together, however, it was too much and the meat did not shine. In addition, there was too much onion. In terms of volume, I felt like there was more onion than meat on the plate. The chive on top was just overkill. Next was the short rib, which was largely unimpressive. The meat itself tasted bland with most of the flavor coming from the dill garnish. In this dish, the eggplant, which should have just been a side, outshined the beef.
The vegetable trio dish was refreshing. I liked the pickled bamboo shoot and the tangy sauce. The green beans kinda just tasted like cold green beans.
We then received a crab chawanmushi on the house because it was my friend’s birthday. It was one of the better dishes of the night. The egg was silky, warm, and filling. The broth was umami and delicious.
Then, we were each served an overcooked scallop with a side of garlic bread. The scallop was very disappointing. It was tiny. The texture was all wrong – mealy, stringy, and tough. It did not taste fresh. I was not getting truffle from the truffle butter. The broth and scallop were bland. The best thing on the plate was the garlic bread.
The ribeye was fine. I don’t remember much about it other than it was served with a Bordelaise sauce.
The A5 Wagyu with goma sauce was.. Fine. Objectively, it tasted good. But when I compare it to similar dishes I’ve had, I wasn’t too impressed. I think it was slightly overcooked as the edges were a bit charred. It was not as tender and buttery of a bite as I was expecting for A5 Wagyu.
The bone marrow rice was a huge let down. I don’t know why they chose to sear the bone marrow. It looked dry before they even began mixing it. I did not taste the bone marrow in the rice. I was expecting a fatty richness to coat the grains of rice, but I did not get that at all.
Mango pudding was good.
At $128 per person, this tasting menu is definitely expensive. Was the food disgusting? No. It was decent. But at this price, I was expecting so much more and was severely disappointed
Big Fish Dive Club
Update as of October of 2025: we came over to try its new menu. I think the new dishes were a tad better than before, but not quite at the 5* level yet. Keep trying!
We’ve eating here a few times and have always enjoyed the ambience and the modern but comfortable sitting area. The food here is always fresh and decent, though not great. You can choose between a seafood or a beef omakase meal. This time we both had the beef. Please note that the first two courses of the beef dinner contain raw seafood or beef, but you can ask the kitchen to cook them for you if you don’t eat raw food. Overall the quality was good, but the quantity was on the light side. At the end, there was a bone marrow kimchi fried rice, which was pretty good. This place’s website has a detailed list of the dishes for both the seafood and the beef menu.
… moreWe’ve eating here a few times and have always enjoyed the ambience and the modern but comfortable sitting area. The food here is always fresh and decent, though not great. You can choose between a seafood or a beef omakase meal. This time we both had the beef. Please note that the first two courses of the beef dinner contain raw seafood or beef, but you can ask the kitchen to cook them for you if you don’t eat raw food. Overall the quality was good, but the quantity was on the light side. At the end, there was a bone marrow kimchi fried rice, which was pretty good. This place’s website has a detailed list of the dishes for both the seafood and the beef menu.
Cinee C.
Located inside Sheraton hotel next to the bar area. We tried seafood tasting menu. Food was good but nothing to rave about. Most of the dishes used crab meat for the main or for garnishment: It was overdone. Service was good, nice ambiance although lights were turned off in some part of the restaurant.
… moreFeng Wu
One of the best omakase in town, came for a date night and left with a full stomach. The seafood and the beef were delicious and 11 courses is insanely good. Their vibe definitely is great for a first date. Parking is validated for free parking first 3 hours! Highly recommend the beef menu, the a5 Japanese wagyu melts in your mouth!!! The service is amazing too!
… moreEvan Kwok
I should not put too much expectations. So it won’t outcome a bit disappointed. But like the interior and environment that very spacious and quiet.
… moreTony Y.
Ambience: cozy, tastefully decorated.
Service: welcoming, attentive and spot on.
Presentation: the first course set the tone of their tasting menu. Perhaps a little bit more attention to details will be great (tidy up and wipe the plate will definitely do the trick).
Food: Be open-minded when going to a chef’s tasting menu. It is not just about food but an overall experience.
… moreService: welcoming, attentive and spot on.
Presentation: the first course set the tone of their tasting menu. Perhaps a little bit more attention to details will be great (tidy up and wipe the plate will definitely do the trick).
Food: Be open-minded when going to a chef’s tasting menu. It is not just about food but an overall experience.
Michelle Wang
What a wonderful dining experience! The staff were professional and incredibly friendly. The wagyu was tender and juicy, and the seafood was fresh. The chef even made this beautifully plated cake from scratch. Such a great restaurant—I loved the food!
… moreCaitlin Abelman
My husband wanted a date night and I’ve been wanting to check out Omaniku for a long time. He had the meat menu and I had the seafood menu. Everything was delicious. My only disappointment was my lobster tail course. It was extremely sandy, but the flavors were great. I thought I had chipped a tooth or my Invisalign attachment because it was so sandy. I did mention it to the manager when he stopped by at the end of our meal to ask for feedback, but he did not offer anything else. I would still come back because of the excellent service and value for the quality of food we received.
… moreStephen
Omaniku is a great find. They give you 2 choices, the meat or seafood 13 course meal. If you don’t want the course meal they have a side options. The drink full moontini is tasty. They waitress explains each meal presented. The portions are small but at the you are definitely full.
… more