Sushi Iki

Sushi Iki opened in 2001 in Tarzana's Wall Street Plaza.

• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “After 23 years, Eddie retired, and now Iki is in the hands of another chef, Ryota Okumura (of nearby Okumura).”
• Sushi Iki Showcases Indulgent Seasonal Fish — Ventura Blvd Magazine (ourventurablvd.com) · link
  “Opened in 2001 in Wall Street Plaza, Tarzana.”

The founding chef-owner was Eddie Okamoto, a Tokyo native and entertaining presence, who ran Sushi Iki as an omakase counter for about 23 years before retiring (c. 2024).

• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “Sushi Iki used to revolve around its longtime chef-owner, the always entertaining Eddie. ... After 23 years, Eddie retired.”
• Sushi Iki Showcases Indulgent Seasonal Fish — Ventura Blvd Magazine (ourventurablvd.com) · link
  “Chef Eddie Okamoto ... originally from Tokyo, where he returns once a year to shore up his seafood sources.”

Since founder Eddie Okamoto's retirement, the omakase counter has been run by chef Ryota Okumura of nearby Okumura, whose day job is importing seafood for Valley sushi spots such as Brothers.

• The Best Sushi Restaurants Along The Valley's Sushi Row — The Infatuation (Los Angeles) · link
  “since his retirement, this six-seat omakase bar has been run by the equally engaging Ryota Okumura of nearby Okumura.”
• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “Iki is in the hands of another chef, Ryota Okumura (of nearby Okumura). ... [his] day job involves sourcing seafood for sushi establishments including Brothers.”

Since its 2026 reopening, Sushi Iki's chef is Ryota Okumura, owner-chef of nearby Okumura restaurant.

• The Best Sushi Restaurants Along The Valley's Sushi Row — The Infatuation (Los Angeles) · link
  “this six-seat omakase bar has been run by the equally engaging Ryota Okumura of nearby Okumura”
• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “now Iki is in the hands of another chef, Ryota Okumura”

Sushi Iki's current chef Ryota Okumura also owns Okumura, a sushi restaurant on the same Ventura Boulevard 'Sushi Row' corridor at 17302 Ventura Blvd, Encino, which opened in 2012.

• OKUMURA RESTAURANT - 17302 Ventura Blvd, Encino, California — Yelp · link
  “17302 Ventura Blvd, Encino, California - Sushi Bars”
• Ryota Okumura - President - Okumura Restaurant — LinkedIn · link
  “from March to June 2012 ... completed final training before opening his own restaurant Okumura in Encino”

The frequently repeated 'Michelin-rated' label for Sushi Iki is NOT supported by the official MICHELIN Guide; it appears only in restaurant-aggregator/SEO marketing copy. No star or Bib Gourmand listing was found, and a site-restricted search of guide.michelin.com returned no entry for Sushi Iki.

• · Sushi Iki, Tarzana - Reviews, Photos (aggregator About copy) — Restaurantji · link
  “Aggregator About copy labels it a 'Michelin-rated' restaurant; this phrasing is uncorroborated by the official MICHELIN Guide, which returns no guide.michelin.com listing for Sushi Iki.”

Sushi Iki is NOT confirmed to hold any MICHELIN Guide recognition; the 'Michelin-rated' claim circulating on aggregator sites could not be verified and appears unsupported.

Under founder Eddie Okamoto, a signature was kawahagi (thread-sail filefish) served as a hand roll featuring its prized liver; the Okumura-era counter is known for precise nigiri (thick, clean cuts, lightly seasoned rice) plus dishes like saltwater eel brushed with sauce made from its own bones and triggerfish topped with its own liver.

• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “saltwater eel brushed with sauce made from its own bone ... triggerfish topped with its liver ... nigiri executed with precision: thick, clean cuts with lightly seasoned rice.”
• Sushi Iki Showcases Indulgent Seasonal Fish — Ventura Blvd Magazine (ourventurablvd.com) · link
  “Kawahagi (thread-sail filefish) ... served as a hand roll ... containing the prized liver, sea urchin, black sesame-studded soy paper, caviar, and shaved black Italian truffle.”

Sushi Iki's omakase under Okumura runs about 20 courses for $200 per person, emphasizing precise nigiri; notable dishes include triggerfish topped with its own liver and saltwater eel brushed with sauce made from its own bones.

• The Best Sushi Restaurants Along The Valley's Sushi Row — The Infatuation (Los Angeles) · link
  “20+ courses, which include a few unique surprises like triggerfish topped with its own liver ... $200 omakase”
• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “$200 per person ... includes about 20 courses ... saltwater eel brushed with sauce made from its own bone ... triggerfish topped with its liver”

Sushi Iki is located at 18663 Ventura Blvd, Tarzana, CA 91356 (in Wall Street Plaza), on Ventura Boulevard's San Fernando Valley 'Sushi Row.'

• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “18663 Ventura Blvd, Tarzana, CA 91356”
• Sushi Iki Showcases Indulgent Seasonal Fish — Ventura Blvd Magazine (ourventurablvd.com) · link
  “18663 Ventura Blvd., Tarzana ... opened in 2001 in Wall Street Plaza”
• SUSHI IKI - 18663 Ventura Blvd, Tarzana, California — Yelp · link
  “18663 Ventura Blvd, Tarzana, California”

Sushi Iki briefly closed when founder Eddie Okamoto retired (after ~23 years, c. 2024) and then reopened in the same six-seat space under Ryota Okumura; as of 2025-2026 it is open Friday-Sunday.

• The Best Sushi Restaurants Along The Valley's Sushi Row — The Infatuation (Los Angeles) · link
  “Sushi Iki closed last month when its original chef-owner retired after 23 years in business ... this tiny omakase counter is back once again, with the chef behind Okumura Sushi taking things over.”
• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “After 23 years, Eddie retired, and now Iki is in the hands of another chef, Ryota Okumura (of nearby Okumura).”

Founding chef 'Eddie' ran Sushi Iki for about 23 years before retiring, after which the restaurant briefly closed.

• The Best Sushi Restaurants Along The Valley's Sushi Row — The Infatuation (Los Angeles) · link
  “since his retirement, this six-seat omakase bar has been run by the equally engaging Ryota Okumura”
• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “After 23 years, Eddie retired”

Sushi Iki is known for hard-to-find fish: founder Okamoto returned to Tokyo annually to shore up seafood sources, and current chef Okumura's obsession with fish (he professionally imports seafood for other restaurants) drives the omakase.

• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “Ryota's day job involves sourcing seafood for sushi establishments including Brothers ... his obsession with fish has leveled up Iki's omakase.”
• Sushi Iki Showcases Indulgent Seasonal Fish — Ventura Blvd Magazine (ourventurablvd.com) · link
  “originally from Tokyo, where he returns once a year to shore up his seafood sources.”

Sushi Iki is a six-seat, omakase-only counter (no rolls/a la carte, reservations only) currently serving roughly 20 courses for about $200 per person, open Friday through Sunday.

• The Best Sushi Restaurants Along The Valley's Sushi Row — The Infatuation (Los Angeles) · link
  “this six-seat omakase bar has been run by the equally engaging Ryota Okumura”
• Sushi Iki - Review - Tarzana - Los Angeles — The Infatuation · link
  “The six-seat restaurant remains omakase-only”