Kusaki

You won’t believe your eyes or taste buds at this vegan sushi restaurant, where a tapioca-based fish substitute expertly mimics nigiri and sashimi within the city's first plant-based omakase. Led by Dillon Bolin, a former chef at Phillip Frankland Lee’s Sushi by Scratch (f.k.a. Sushi | Bar), Kusaki also offers an à la carte menu that includes crowd-pleasers like avocado crispy rice bites, crispy garlic “tuna” sashimi and portobello mushroom fries. Though the minimalist design does its best to conjure up a sleeky, au courant L.A. restaurant, the atmosphere does little to disguise the fact you're eating next to a 7-11. Alongside tapioca-based creations, you’ll also find more overtly veggie-based, delicious sushi options made with trumpet mushroom and sweet corn in a flavorful meal that would surprise the most dubious omnivore. Outdoor dining available. Small on-site lot and street parking.