Every service reflects daily allocations secured from regional Japanese waters and pristine domestic coastal fisheries. Slicing angles, curing timelines, and shari temperatures remain calibrated to each seasonal cut.
Led by principal Sean Muramatsu, the venture upholds purist Edomae techniques that eschew modern embellishment in favor of measured texture, clarity, and temperature balance.
Unrushed attention, disciplined silence, and authentic seasonal rhythm across the timber.
Hospitality on the Peninsula requires neither theatrical performance nor haste. We offer an unhurried sanctuary honoring century-old culinary tradition.
Metrics of daily service
36.5°C
Target shari service temperature
14 Days
Maximum dry-aging threshold
12 Seats
Intimate counter capacity per seating
Sushi Note Palos Verdes LLC welcomes structured executive dining dialogues, corporate tasting reservations, and formal vendor introductions.