It’s also on amazon in hardback and kindle.
https://www.amazon.com/gp/aw/d/B010ZZYNUM/ref=tmm_kin_title_0?ie=UTF8&qid=1590463472&sr=8-1
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Now why didn’t I think of that?
Shari, Shari! Neta on Shari! 
Is there a right way, wrong way or your way? Some may know how it’s supposed to be prepared and I’m sure you also have preferences - rice type, loose, packed, temp, texture, mouthfeel, seasoning. Can you share yours?
The Untold Story of Sushi in America - The New York Times figured this would be a good place to share this here in case you didn’t know.
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Wow, I missed the original post, just seeing this now. This will make a perfect Xmas gift for my husband!
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didn’t really want to create a new thread.
Is Katsuya Studio City the best in it’s class at that price range? I want seared everything and baked crab hand rolls.
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For reasons that are unclear to me, Katsuya Encino is slightly better
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Katsuya in Northridge is better than the studio city location, food is on par with Encino location, but clientele is less “hip” than Encino and wait time is less.
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I wasn’t sure if it’s worth creating a new thread on this, but I wanted to hear your opinions on what you think is the most “baller” sushi spot in LA currently? Thinking of ideas to book the whole restaurant/bar for my upcoming birthday in December. Kaneyoshi would be amazing, but given how hard it is to get a resy I doubt they’ll have availability to do that sort of thing. Ideally would want a meal similar to what Urasawa use to provide (which is permanently closed correct?) with ingredients like wagyu, toro, harder to find seafood from Japan, etc. Thank you in advance!
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Kaneyoshi reserves Tuesdays and Saturdays for buyouts, worth giving them a call.
not strictly sushi, but yamakase uses a lot of baller ingredients.
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Baller in terms of pricing? Gina Onodera or Morihiro are both $400.
I think it’s a good thread for your question because it’s sushi all encompassing. 
Happy Birthday to be!
Yama-san is still doing his thing? Anyone been since COVID?
Yama is a great option! My buddy just went last month and says it hasn’t changed much since the last time he went 2-3 years ago.
Same Yama-san. Uni with toro with caviar with truffle.
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Ideally would want a meal similar to what Urasawa use to provide (which is permanently closed correct?)
does anyone know what happened to Urasawa, both restaurant and chef?
blech 
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went back to japan
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Get the rights to the screenplay. Sushi Chef Hiroyuki Urasawa’s Many Legal Battles Explained – The Hollywood Reporter
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Could this be the worst/most dramatic closure of a high end restaurant in LA?
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