The latest concept from acclaimed restaurateur Philip Camino (Fellow, Hudson) brings washoku, or traditional Japanese cuisine, to the Westside, in a sleek, intimate space with handmade oak interiors, gold and navy accents, a small sushi bar, romantic partitioned booths, and a quaint patio overlooking San Vicente boulevard. The restaurant’s culinary program is stacked with talent, including chef Derek Wilcox of Shoji (NYC) and Kikunoi (Kyoto) and chef consultant and Japanese Cuisine Goodwill Ambassador David Schlosser (Shibumi). The current menu includes bright and refreshing items like Kanpachi with amberjack sashimi, white ponzu, and shaved horseradish and wasabi, Kusshi oysters, and Gyoza stuffed with Kurobuta pork and shiitake mushrooms, plus hand rolls and sushi. Sommelier Scott Lester curated an approachable wine list, and the drink menu also features a selection of premium Japanese beers.
Committed to serving only the finest and freshest ingredients imported straight from Japan, Imari follows the washoku culinary practice of showcasing traditional and seasonal Japanese dishes on its short but noteworthy menu. The restaurant’s culinary program is stacked with talent, including chef Derek Wilcox (Shoji in New York City) and chef consultant and Japanese Cuisine Goodwill Ambassador David Schlosser (Shibumi). The sushi menu features a tai roll with sesame and shiso, shrimp roll with spicy mentaiko cod roe, marinated tuna roll with fresh avocado, and West Coast uni roll. A5 Wagyu ribeye and strip are available, as is a meat and seafood menu with highlights like koji-marinated duck breast and citrus-marinated black cod. Shlosser also spearheads the restaurant’s sake program, which highlights sakes from various regions of Japan, available by the glass or carafe.
How to book: Make reservations or order bento boxes to-go via Tock.