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      <summary>Japanese sushi and omakase restaurant in Echo Park, Los Angeles; one MICHELIN Star in MICHELIN Guide California 2025.</summary>
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          <title>All The Stars From The MICHELIN Guide California 2025</title>
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          <title>Morihiro Review: LA&#39;s Most Exclusive Omakase</title>
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      <createdAt>2026-11-11T11:26:19+08:00</createdAt>
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      <body>**Morihiro** is a Japanese restaurant in Echo Park, Los Angeles specialising in Edomae-style sushi and a chef&#39;s omakase, listed with one star in the [[work_michelin_guide_california_2025|MICHELIN Guide California 2025]].[^michelin-profile][^stars2025]&#xA;&#xA;The kitchen is led by chef Morihiro &#34;Mori&#34; Onodera. He grew up on his family&#39;s farm in Fujisawa, Iwate Prefecture, learning to make soy sauce, tofu and rice from scratch. He arrived in Los Angeles in 1985 and worked at Matsuhisa, Katsu and R-23, as well as Hatsuhana in New York; his namesake sushi bar earned Michelin stars in 2008, 2009 and in every year from 2021 to 2025.[^morihiro-about]&#xA;&#xA;In October 2025 the restaurant moved from Atwater Village to a new space on the border between Echo Park and Victor Heights. The counter omakase remains the focus, starting at $400 and served to only four guests an evening, while an à la carte menu has been added.[^eater-morihiro] The sushi rice is Akitakomachi grown in Onodera&#39;s hometown of Iwate and milled in-house daily, with the chef checking its moisture content and the calibre of each grain.[^morihiro-menu][^morihiro-about]&#xA;&#xA;MICHELIN wrote in 2021 that the omakase yields an impressive amount of food, including impeccably executed items such as firefly squid with wakame seaweed and halibut sashimi with pink peppercorn.[^michelin-2021-stars]&#xA;&#xA;## Signature dishes&#xA;&#xA;- Chef Mori&#39;s signature tofu with Kyoto soy milk and freshly grated wasabi[^morihiro-menu]&#xA;- Matsutake dobinmushi[^morihiro-menu]&#xA;- Seikogani, female snow crab from Hokkaido with kani miso and ginger[^morihiro-menu]&#xA;- Toro tartare with toasted pine nuts and kaluga caviar[^morihiro-menu]</body>
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  <title>San Omakase (André Kawai)</title>
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        <title>34 anos no Japão: chef André Kawai conta como voltou ao Brasil</title>
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        <url>https://www.ultimahoraonline.com.br/noticia/34-anos-no-japao-chef-andre-kawai-conta-como-voltou-ao-brasil-para-difundir-a-culinaria-japonesa-e-leva-o-primeiro-michelin-japones-do-rio-ao-carioca-matsuri</url>
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    <body>**San Omakase** is a Japanese sushi and omakase restaurant in Leblon, Rio de Janeiro, Brazil, listed with one star in the [[work_michelin_guide_brazil_2026_rio_stars_snapshot_20261030|2026 Michelin Guide Rio de Janeiro and surrounding areas]] one-star list.[^profile2026][^guide2026]&#xA;&#xA;The restaurant, located on the first floor of a shopping centre in Leblon, has just eight counter seats dedicated to the Omakase experience. Chef André Nobuyuki Kawai spent several decades in Japan, where he was founder and teacher at the Nagoya Sushi School, and prepares omakase nigiri with different sauces in front of guests, using fresh fish of exceptional quality, alongside sashimi, tamago and chawanmushi.[^michelin-profile]&#xA;&#xA;Diners are welcomed at the door with a glass of sake, and those unfamiliar with Japanese dining receive explanations about the Omakase menu. The chef is happy to share anecdotes enhancing the overall dining experience.[^michelin-profile][^sanomakase-site]&#xA;&#xA;San Omakase was the first Japanese restaurant in Rio de Janeiro to receive a Michelin star, with its debut star arriving in the 2024 edition of the Michelin Guide Rio de Janeiro and São Paulo, kept for three consecutive years as of 2026.[^guide2026][^ultimahora]&#xA;&#xA;## Signature dishes&#xA;&#xA;- The chef&#39;s crafted omakase nigiri (multiple sauces, daily fresh fish)[^michelin-profile]&#xA;- Sashimi platter[^michelin-profile]&#xA;- Chawanmushi (made with edamame, shrimp, shiitake and seafood)[^oglobo-san]&#xA;- Tamago (typical omelette)[^michelin-profile]</body>
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