A Great Sushi Restaurant in Beverly Hills

Sushi Dokoro Ki Ra La
9777 S. Santa Monica Blvd.
Beverly Hills, CA 90211
(310) 275-9003

Ki Ra La has made a meteoric appearance in Beverly Hills. In last year’s LA Magazine the restaurant shone in the Supreme Sushi Awards and has also had the honor of placing among the top five in the sushi category of Travel and Leisure, Channel 5 and Channel 7.

On an evening at the end of June, while the early summer sunlight still glinted high off the glass of the front of the building, one could sense a feeling of majesty about the restaurant. Entering into the interior, the atmosphere was one of monotones with chairs made of light-colored wood neatly arranged around tables with white tablecloths. The sushi bar seats ten and the dining room thirty, so it is a snug and comfortable space that makes one feel calm and relaxed.

Owner Pat Yoshida (Yoshida Kazuko) had a long career in business, but this is the first time that she has owned a restaurant. After twenty years in the trading business, she participated in the management of a restaurant for six years. After reopening the restaurant, it grew to a chain of five locations and she worked as a consultant at two of those restaurants, demonstrating her talents.

Using the know-how that she had cultivated, on March 31st of last year Pat Yoshida opened Ki Ra La. From the management policy to the choice of each item on the menu, she brought all of her thoroughgoing expertise to bear on the project. She relates that since 90% of the clientele are Caucasian Americans, it was necessary to make accommodations in the preparation of the Japanese cuisine. The dark portions of the hamachi yellowtail are eliminated, the skin of the tai sea bream is removed, sashimi that is usually served in thick portions is cut thin and sauces are flavored with truffles, among other things. Even the sushi is cut to the measure of the patrons’ mouths, a dedication to thorough attention to detail that is surprising.

Following Pat Yoshida’s recommendation, for our sake tasting we chose the Chef’s Selection Omakase Course $110 and the Omakase Sushi $65. Her eldest son, Taro, takes care of everything from the stocking of the fish to managing the kitchen at night and we listened to his thoughtful comments as we enjoyed the start of the meal.


Dish 1: Ankimo Monkfish Liver with Ponzu Sauce and Ankimo with Sumiso Spicy Miso (Omakase Course)
The elegant ankimo is smooth on the palate and the sumiso more than fulfills our expectations for an enjoyable treat.
Ponzu sauce     Sumiso
Best Pairing: Tokubetsu Junmai “Mune no Uchi”, Junmai Daiginjo “Kimura”
Next best pairing: Tokubetsu Honjozo “Tsukiyo”, Tokubetsu Junmai “Mune no Uchi”

Dish 2: Blue Crab Wrapped in Salmon, With Sour Cream and Tobiko Flying Fish Roe on Top (Omakase Course)
This is presented in a small, handmade dish that gives the feeling of the softness of a bird’s crown and the food livens it up with color.
Best Pairing: Daiginjo Genshu “Bisuikan”
Next best pairing: Tokubetsu Junmai “Mune no Uchi”

Dish 3: Live Sweet Shrimp         
Best Pairing: Junmai Daiginjo “Kimura”
Next best pairing: Tokubetsu Junmai “Mune no Uchi”

Dish 4: Akami Red Tuna, Tai Shiso and Salmon   
Three brilliantly colored servings of sushi are lined up side by side.
Akami   Tai shiso                   Salmon
Best Pairing: Daiginjo “Fuku Komachi”
Ginjo “Akita Toji”, Daiginjo “Fuku Komachi”
Next best pairing: Ginjo “Akita Toji”
Daiginjo “Fuku Komachi”, Ginjo “Akita Toji”

Dish 5: Hamachi Yellowtail, Seared Salmon Belly with Zuke Ikura  Salmon Roe and Hirame White Fish (Omakase Sushi)   
The rich belly portion with the solid and substantial taste of the marinated salmon roe come together well to leave one greatly satisfied with this dish.
Hamachi    Seared salmon belly    Hirame
Best Pairing: Daiginjo “Fuku Komachi”, Daiginjo Genshu “Bisuikan”, Ginjo “Akita Toji”
Next best pairing: Tokubetsu Junmai “Mune no Uchi”, Junmai Genshu“Akita Issui”,  Tokubetsu Honjozo, “Tsukiyo”

Dish 6: Abalone (Omakase Course)       
Kyoto style with which one can enjoy oneself to one’s heart’s content.
Best Pairing: Junmai Daiginjo “Kimura”
Next best pairing: Tokubetsu Junmai “Mune no Uchi”

Dish 7: Aji Spanish Mackerel in a Rich Assortment (Omakase Course)
Aji Served with shoga pickled ginger, spicy momiji-oroshi grated radish and soy sauce with green onion relish, the freshness is remarkable.
Best Pairing: Daiginjo “Fuku Komachi”
Next best pairing: Tokubetsul Honjozo “Tsukiyo”

Dish 8: Shima Aji Mackerel, Toro Tuna Belly and Hotate Scallops (Omakase Sushi)
A trio of high quality sushi are arrayed together.
Shima Aji   Toro    Hotate
Best Pairing: Junmai Daiginjo “Kimura”    Daiginjo Genshu “Bisuikan” Daiginjo“Fuku Komachi”
Next best pairing:   Daiginjo, “Fuku Komachi”, Ginjo“Akita Toji”, Junmai Genshu “Akita Issui”

Dish 9: Miyagi Royal Oyster Tempura with Truffle Salt (Omakase Course)
A healthy tempura coating enwraps fresh oysters while the finest truffles are salted to produce the ultimate in a flavorful treat.
Best Pairing: Daiginjo Genshu “Bisuikan”
Next best pairing: Daiginjo “Fuku Komachi”

Dish 10: Blue Crab Roll (Omakase Sushi)
Best Pairing: Junmai Daiginjo “Kimura”
Next best pairing: Daiginjo “Fuku Komachi”

Dish 11: The Chef’s Selection Omakase Course ends with 9 servings of sushi. Toro tuna belly, shima aji mackerel, sweet shrimp, tai sea bream, hirame white fish, abako white tuna, tako octopus, anago eel and fried egg. This is a tremendous finale.

Dish 12: Kabocha Pumpkin Crème Brulee (Omakase Course) The dessert for the Chef’s Selection Omakase Course

As it became dark outside, the large front pane glass window was filled with moonlight and the interior illumination conformed to it to produce a natural atmosphere in which one could relax comfortably. The patrons all seemed to stretch out contentedly in that way. The Peninsula Hotel is nearby, so it seems that there are regular out of state guests from there as well. On this day as well there were some people in from San Francisco on a business trip. As our sake tasting dinner came to a close, we noticed a couple having dinner called Pat Yoshida over and the elegant gentleman passed a piece of paper over to her. Pat was delighted as she glanced at it and was kind enough to show it to us.

On the paper was a quick sketch of Pat in profile with a short message written extolling the cuisine along with the signatures of Susan and Tony Bennett. It seems that Tony Bennett, called “The World’s Most Down-to-Earth Living Legend” and his wife Susan are regular patrons. It is said that whenever they are in Los Angeles they invariably come by.

The Omakase Chef’s Selection Course reflects the tastes of each of the clientele who visit and their comments are solicited and incorporated into the menu. In regards to that, Tony Bennett regularly visits, so Taro has had a number of discussions with him. According to Pat, “He has told us about various seasonal items and asked that things that he dislikes and that are not appetizing not be served.” The solicitous approach with each and every guest and the importance that is placed on every meal as an opportunity to be of service is heartwarming.

Placing the emphasis on the ingredients and the freshest of fish is the essence of the fundamentals. They check the markets every day and stock the best of the season live. One course after another is present in rich portions on handmade serving dishes into which they have put their soul to create a total presentation. We were appreciative of Pat’s wholehearted dedication and thorough attention to detail and were happy to enjoy the omakase cuisine in every way imaginable.

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