As with most outstanding sushi restaurants in the San Fernando Valley, Okumura can be found in a sizeable strip mall, tucked into a back corner near a Starbucks and a beauty salon. Chef Ryoto Ukumura, a graduate of the Hattori Culinary Academy in Tokyo, previously worked at Sushi Zo, Koi and Katana before opening his namesake restaurant, where affordable sushi, sashimi and rolls are composed with the utmost care. Traditional cuts of kawahagi—trigger fish—are fattened up with decadent slices of liver, while amberjack sushi is treated to a beautiful lime and salt crust. Hand rolls include a negitoro version, a mixture of fatty tuna and spring onion wrapped in a crisp seaweed wrap. For a more personalized experience, pick a spot at the welcoming sushi bar; otherwise, there's plenty of group seating on the outskirts of the restaurant.