This renowned restaurant opened its doors in 1909, following Japan’s unexpected victory over the Russian Empire, which led to a period of significant growth and transformation, positioning Japan as the wealthiest and most advanced nation in Asia. It was a time ripe with national pride as the burgeoning Japanese middle class began dining out frequently, leading to a surge of eateries, izakaya, food carts, and noodle shops cropping up on every street corner and in every alleyway.
Thus, it’s no surprise that this Los Angeles outpost of the esteemed 1909 Tokyo establishment is regarded as one of the best and most authentic Unagi houses outside of Japan and Korea. That being said, one aspect tha...
Introduction: I decided to visit Toku Unagi Sushi because I've heard that for their unaju, grilled eel served over rice, that their eel is imported from Japan. Food: Seared bluefin tuna tataki: The tataki has a melt in your mouth texture. You taste the fat but it's very light, delicate, and wholesome as opposed to being greasy and burdensome. No veins or fish musk at all: the taste of the bluefin tuna is clean throughout. Unaju: The texture of the unagi is first glutinous before melting in the mouth; as the fish melts, the umami of the eel fills the palate. The only unfortunate part about this dish is the fish comes in dead as opposed to being alive and freshly killed during the making of th...
I found bones in the unagi rice. While the food was decent overall—I'd rate it around 7 out of 10—the karaage was somewhat dry, the salad was fresh, and the unagi rice was rather disappointing. The main reason I'm giving this place just one star is because of the bones in the unagi, which ended up scratching my throat for several days. I even had to go to the hospital for an X-ray, and although they said I might have swallowed the bone, the scratch is still painful. I may have just had bad luck, but considering the price, I don't think it's worth the risk.
Decided to try this place before I fly out of LA. One thing that stood out to me was that they were very kind and welcoming. I ate by myself and they made small talks with me which heightened the experience. I got the unagi dragon roll which came with big cuts of unagi. The unagi sauce was a little strong for me since I have a low sodium tolerance. The salmon sashimi hits the spot. They always made sure my water was filled. I left feeling happy after eating here.
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The restaurant was nicely lit, quiet so you can enjoy the food and the conversation at your table, and the food was wonderful! Everything was delicious and the service was great too! We had Hitsumabushi, uni chawanmushi, sashimi, ohitashi, kani cream croquette, and some sake from Hyogo prefecture. 10/10 would come back again, thank you so much!
I really enjoy unagi, and Toku prepares it excellently. While frozen unagi from the market often has thicker, chewier skin, the unagi at Toku had a tender, perfectly cooked texture. The sushi was decent, but next time, we'll definitely return for the unagi.
This is the best Unagi I have ever had! The whole set of the food looks elegant and the waiters are super friendly. They walked me through how to taste the food in 4 different ways and each time is a brand new experience! Highly recommended!
It’s my first time celebrate my early birthday here and it’s very enjoyable not even the food and service but also their sweet heart on house birthday candles with hand written letters. Thanks you so much, I hope I’ll come back next year!
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Excellent quality food. A hidden gem tucked into a random Hollywood strip mall. The eel is unbeatable here.
Excellent food, amazing service—a hidden gem —really enjoyed our meal
Toku Special Japanese Wagyu Beef Japanese Unagi Roll
Shirayaki Matsu: Extra Special Japanese Unagi
Kabayaki Matsu: Extra Special Japanese Unagi
Shioyaki Matsu: Extra Special Japanese Unagi
Ankimo (Monkfish Liver) With Ponzu Jelly
Japanese Unagi Japanese Mushroom Galette
Shirayaki Ta-Ke: Special Japanese Unagi
Shioyaki Ta-Ke: Special Japanese Unagi
Kabayaki Ta-Ke: Special Japanese Unagi
Japanese Style Bluefin Tuna Carpaccio
