Description
The menu at Kiyokawa, a small sushi bar on the southern edge of Beverly Hills, is scrawled on a sidewalk chalkboard, with basic specials running toward the crunch roll and the teriyaki plate. It is only when you settle into one of the stools along the sushi bar itself that you begin to notice the tiny details - the graceful curve of the handmade plates, the silvery glint of sunlight off an exquisitely fresh sardine - hinting that you may be in for something good. It is also the home of Satoshi Kiyokawa, possibly the best unknown sushi chef in Los Angeles. A thick menu is presented to you when you sit down at Satoshi's sushi bar, the usual roster of fish, nonfish and combination meals. Ignore it. Order a bottle of cold sake. Relax. An omakase meal begins with a composition of small dishes on a woven tray and the last course is merely spectacular: five pieces of sushi, which may include Spanish mackerel from Japan, uni and yellowtail. See full review.
