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Modern restaurant in the Miyako Hotel serving creative Japanese cuisine, plus a breakfast buffet.
Hours
| Friday | 6:30–9:30 AM, 11:30 AM–2:30 PM, 5:30–9:30 PM |
| Saturday | 6:30–9:30 AM, 11:30 AM–2:30 PM, 5:30–9:30 PM |
| Sunday | 6:30–9:30 AM, 11:30 AM–2:30 PM, 5:30–9 PM |
| Monday | 6:30–9:30 AM, 11:30 AM–2:30 PM, 5:30–9 PM |
| Tuesday | 6:30–9:30 AM, 11:30 AM–2:30 PM, 5:30–9 PM |
| Wednesday | 6:30–9:30 AM, 11:30 AM–2:30 PM, 5:30–9 PM |
| Thursday | 6:30–9:30 AM, 11:30 AM–2:30 PM, 5:30–9 PM |
Address and Contact Information
Address: 328 East 1st Street Miyako Hotel 2F, 328 1st St #2F, Los Angeles, CA 90012
Phone: (213) 617-7839
Website: https://group.bishamon-ten.com/tamon
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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Reviews
T T
We came here for lunch on a Monday (Oct 9, 2023) as most of the highly-rated sushi spots are closed on Mondays in Little Tokyo. The dining room was empty except for one other table. This place is located inside a hotel on the second floor. The sushi is definitely fresh but the preparation style wasn’t a fit for us. The salmon sashimi and nigiri (and a few other types of fish) are presented with the chewy skin still on which leaves an undesirable texture. While it does look artsy (and allows the restaurant to serve fish parts that most others would trim away), it wasn’t palette friendly for us. We also tried the wagyu sushi which the server verified for us was Japanese A5 wagyu but it didn’t hit the mark. I’m not sure what was going on as it did not have the baseline umami that A5 has and tasted like American wagyu. Miso soup came with my entree and the soup was brought out after my entree was out for a bit. The staff was kind but seemed like a new crew. $100+ for a subpar LA sushi experience. There are much better places in LA.
… moreAnish Thakkar (Doc Thakkar)
Tamon Sushi is an underrated gem, located on the second floor of the Miyako Hotel. Japanese hospitality with Japanese-speaking servers, serving authentic Washoku.
I’ve stayed loyal to Tamon throughout the years, including when they downsized their menu to only sushi, and am glad that they are back in full force now.
Definitely try their Fatty Fish nigiri set ($20), which features select chu-toro, yellowtail, and salmon at 2 pieces each, or their Senior Bento ($25) which features grilled fish, simmered veggies, mixed tempura, rice and miso soup.
LOVE their happy hour, which features reduced sake, shochu, and beer options to pair with their fabulous food offerings. Happy hour runs from 5:30-7:30pm, and simply rocks. Closed Sundays and Wednesdays.
Excellent views over Historical 1st Street, calm ambiance with plenty of choices to suit any taste. This place consistently earns their 5 stars.
… moreI’ve stayed loyal to Tamon throughout the years, including when they downsized their menu to only sushi, and am glad that they are back in full force now.
Definitely try their Fatty Fish nigiri set ($20), which features select chu-toro, yellowtail, and salmon at 2 pieces each, or their Senior Bento ($25) which features grilled fish, simmered veggies, mixed tempura, rice and miso soup.
LOVE their happy hour, which features reduced sake, shochu, and beer options to pair with their fabulous food offerings. Happy hour runs from 5:30-7:30pm, and simply rocks. Closed Sundays and Wednesdays.
Excellent views over Historical 1st Street, calm ambiance with plenty of choices to suit any taste. This place consistently earns their 5 stars.
Chris Shaul
We found this gem of a restaurant hidden on the second floor of the Miyako hotel. It’s one of the best kept secrets in LA! Delicious and authentic Japanese food. Fresh and tasty seafood! Try the Chirashi!
… moreTorakichi
TAMON is such a cozy Japanese restaurant in Downtown, Los Angeles!
Staffs were very friendly and courteous.
I had the Wonton Shio(Salt) Ramen, with the Garlic Butter Pork Gyoza(dumpling). Super authentic quality and great price.
I will definitely go back there to try other Ramen (Garlic Tonkotsu Ramen) next time!
I highly recommend tthis restaurant. : )
… moreStaffs were very friendly and courteous.
I had the Wonton Shio(Salt) Ramen, with the Garlic Butter Pork Gyoza(dumpling). Super authentic quality and great price.
I will definitely go back there to try other Ramen (Garlic Tonkotsu Ramen) next time!
I highly recommend tthis restaurant. : )
Landa
It’s in the heart of Little Tokyo, so I expected at least decent Japanese hospitality and sushi. Instead, it felt like grab-and-go sushi at the Denver airport—both in taste and hospitality.
I’m writing this honestly for the sake of other customers
… moreI’m writing this honestly for the sake of other customers
Lily Li
Edit: coming back in 2025 and they raised the prices so much I no longer think it’s worth it. The quality of the food is inconsistent 🙁
The breakfast buffet is not worth $26.50, there isn’t many options and taste is so so.
This place has the best chirashi hands down! The quality and presentation is top-notch, every piece of fish down to the rice was so so good. For $40, it was filled generously with very nice pieces, and even the pickled vegetables were amazing! We also had tempura, otoro nigiri and the ice cream dessert and it was all delicious! Service was great and fast!
Definitely coming back next time im back in LA!
… moreThe breakfast buffet is not worth $26.50, there isn’t many options and taste is so so.
This place has the best chirashi hands down! The quality and presentation is top-notch, every piece of fish down to the rice was so so good. For $40, it was filled generously with very nice pieces, and even the pickled vegetables were amazing! We also had tempura, otoro nigiri and the ice cream dessert and it was all delicious! Service was great and fast!
Definitely coming back next time im back in LA!
Hugh Balsam
Quiet unassuming restaurant on the second floor of the hotel. I was the only customer at 6:30 on a Monday evening. Staff lovely. Chirashi heavenly and $50 well spent.
… moreGary I.
Tamon means “wide knowledge” in Japanese to imply that this Sushi restaurant provides many different portals of opportunities to try a wide spectrum of cooked & raw foods. Tamon is a hidden jewel of a restaurant on the second floor of the Miyako Hotel on 1st Street in downtown Little Tokyo.
Tamon shares the entrance w/ Ohjah, a fun bar/karaoke (kah rah oh keh) venue which is to the left. A giant picture of a dragon in gold & green depicting it controlling thunder & lightning is on the back wall of the Sushi bar for dramatic effect.
The Sushi chef recognized me from over 10 years ago when I used to go to a comfortable, Shitamachi/old town, down home Sushi restaurant called Fujiyoshi in Little Tokyo run by a stern yet kind hearted old school Sushi master, who has since passed away.
1) Chef To-ma proffered me the rarest part of the halibut called the Engawa (en gah wah) which is the muscle circling the ventral as well as the dorsal fin. The texture is more meaty, dense, heavier textured than the body meat.
Engawa was enriched w/ a natural infusion of clean fatty richness. Chef To-ma was astute in putting a Shiso/O-ba leaf under one of the cuts of Engawa since he felt added herbal flavouring would enhance that section of the Engawa.
Also to tenderize the Engawa further, he scored the meat which also allowed the bright green of the Shiso to shine through. It was a great exercise in adding aesthetic form & practical function all in one fell swoop.
2) Kurodai is similar to Tai/red snapper, sea bream, but the meat is firmer, more dense, & the flavour is less delicate.
3) Hokkaido Hotate Gai was amazingly velvety soft, smooth, luscious w/ the sweet freshness of sea minerality. A touch of the chef made Yuzukosho-, which is usually a puree of Yuzu/Japanese Citrus zest, green chile peppers, sea salt, touch of Japanese vinegar, was applied. However, this elegant Yuzukosho- was finely chopped so that individual micro small pieces could be discerned.
4) Kanpachi has meat that is firm yet silky on the surface w/ a light flavour of red meat fish. The meat is slightly al dente with a nice to-the-teeth texture.
5) Saba is usually not my favorite fish since many Sushi restaurants over marinate the Saba with overly sweet and strong Japanese vinegar. Here, the Saba is only lightly marinated to emphasize the cured taste of the Saba, which becomes a good counter to its own distinctive fatty oily taste. This was a good exercise in restraint. Sometimes less is more.
6) Hon Maguro was a deeper crimson, the teeth sank into the meat as though it were “Yo-kan”, a type of Japanese candy gelatin. A bit of aging gave the Hon Maguro a slight beefy aged quality. I used their hybrid Wasabi/horse radish mixture that had bits of horseradish to provide a contrast of graininess w/ the Wasabi inflecting a more aromatic, spiciness.
7) Chu-toro is less fatty. The chef made specially flavoured Tamari Sho-yu/soy sauce which is more viscous, sweet w/ a taste of Umami filled Dashi (dah shee) or bonito broth & sea salt. This special Sho-yu was excellent for the heavier tasting, fattier fish meats.
All the above was paired w/ Otoko Yama, Michinoku, Cho-karakuchi/extremely dry, Junmai/pure rice Sake (sah keh). It is slightly sweet w/ a good astringency, touch of chalkiness, hint of Sugi (soo ghee)/Japanese cedar. Good palate cleanser for all the Sushi.
What puts Tamon over the top to 5 stars is the care, culinary competence, expertise of the masterful Sushi chefs who are very aware of the needs of customers who are treated w/ courtesy & grace when the customer reciprocates the kindness.
Incredible old school, classic Èdoaè Sushi that is treated w/ a fine hand & many hours of tender loving care in its preparation. Tamon is definitely a better choice than going to the over-hyped Gen, Komasa, Hama which are good, but not worth the long wait.
Summer 2015: Meister Sushi Chef, Kennny Yamada w/ many culinary awards, is the talented successor to Wunderkind Chef To-ma.
Since 2017: Quietly masterful Chef Nakai takes over.
… moreTamon shares the entrance w/ Ohjah, a fun bar/karaoke (kah rah oh keh) venue which is to the left. A giant picture of a dragon in gold & green depicting it controlling thunder & lightning is on the back wall of the Sushi bar for dramatic effect.
The Sushi chef recognized me from over 10 years ago when I used to go to a comfortable, Shitamachi/old town, down home Sushi restaurant called Fujiyoshi in Little Tokyo run by a stern yet kind hearted old school Sushi master, who has since passed away.
1) Chef To-ma proffered me the rarest part of the halibut called the Engawa (en gah wah) which is the muscle circling the ventral as well as the dorsal fin. The texture is more meaty, dense, heavier textured than the body meat.
Engawa was enriched w/ a natural infusion of clean fatty richness. Chef To-ma was astute in putting a Shiso/O-ba leaf under one of the cuts of Engawa since he felt added herbal flavouring would enhance that section of the Engawa.
Also to tenderize the Engawa further, he scored the meat which also allowed the bright green of the Shiso to shine through. It was a great exercise in adding aesthetic form & practical function all in one fell swoop.
2) Kurodai is similar to Tai/red snapper, sea bream, but the meat is firmer, more dense, & the flavour is less delicate.
3) Hokkaido Hotate Gai was amazingly velvety soft, smooth, luscious w/ the sweet freshness of sea minerality. A touch of the chef made Yuzukosho-, which is usually a puree of Yuzu/Japanese Citrus zest, green chile peppers, sea salt, touch of Japanese vinegar, was applied. However, this elegant Yuzukosho- was finely chopped so that individual micro small pieces could be discerned.
4) Kanpachi has meat that is firm yet silky on the surface w/ a light flavour of red meat fish. The meat is slightly al dente with a nice to-the-teeth texture.
5) Saba is usually not my favorite fish since many Sushi restaurants over marinate the Saba with overly sweet and strong Japanese vinegar. Here, the Saba is only lightly marinated to emphasize the cured taste of the Saba, which becomes a good counter to its own distinctive fatty oily taste. This was a good exercise in restraint. Sometimes less is more.
6) Hon Maguro was a deeper crimson, the teeth sank into the meat as though it were “Yo-kan”, a type of Japanese candy gelatin. A bit of aging gave the Hon Maguro a slight beefy aged quality. I used their hybrid Wasabi/horse radish mixture that had bits of horseradish to provide a contrast of graininess w/ the Wasabi inflecting a more aromatic, spiciness.
7) Chu-toro is less fatty. The chef made specially flavoured Tamari Sho-yu/soy sauce which is more viscous, sweet w/ a taste of Umami filled Dashi (dah shee) or bonito broth & sea salt. This special Sho-yu was excellent for the heavier tasting, fattier fish meats.
All the above was paired w/ Otoko Yama, Michinoku, Cho-karakuchi/extremely dry, Junmai/pure rice Sake (sah keh). It is slightly sweet w/ a good astringency, touch of chalkiness, hint of Sugi (soo ghee)/Japanese cedar. Good palate cleanser for all the Sushi.
What puts Tamon over the top to 5 stars is the care, culinary competence, expertise of the masterful Sushi chefs who are very aware of the needs of customers who are treated w/ courtesy & grace when the customer reciprocates the kindness.
Incredible old school, classic Èdoaè Sushi that is treated w/ a fine hand & many hours of tender loving care in its preparation. Tamon is definitely a better choice than going to the over-hyped Gen, Komasa, Hama which are good, but not worth the long wait.
Summer 2015: Meister Sushi Chef, Kennny Yamada w/ many culinary awards, is the talented successor to Wunderkind Chef To-ma.
Since 2017: Quietly masterful Chef Nakai takes over.
Bill Poon
Went to the $30.00 ayce lunch buffet and it is worth it for the sushi alone. But they have an assortment of other items as well including remember, tempura and dumplings.
… moreSimone Sello
A great authentic Japanese restaurant “hidden” on the second floor of the New Otani Hotel in Little Tokyo, Downtown Los Angeles. Omakase sushi is my favorite, but they also serve great cooked food. Their breakfast buffet is the closest you can get in LA to the Japanese style. Great sake selection, and Sapporo or Asahi on tap.
… more