Shin Sushi proves it really does run in the family: Its sushi master Taketoshi Azumi opened this Encino location as an ode to his father’s original Shin Sushi in Tokyo. His shari (rice made for sushi) has the unique addition of sake lees vinegar, and his sushi presentation is similarly distinctive with pieces like baby barracuda with a touch of yuzu, the rare isaki (three-line grunt), or hyper-seasonal firefly squid and smoky braised whelk. The sake list is succinct but well-chosen to pair with chef Take’s sushi for the day, and you can also bring your own bottle for a corkage fee.

Part fish market, part specialty shop, part coffee shop, The Joint feels like the love child between Eataly, the former Tsukiji Fish Market, and Blue Bottle. There’s plenty of open space and communal tables to park up for many hours, moving through the day from espresso to wine and caviar. Lunch, brunch, and dinner is served at the restaurant, from millennial favorites like squid ink avocado toast to luxe options like truffle ponzu oysters, while the seafood market offers a variety of dry-aged fish, local catches, and specialty imports. There’s sake by the glass and bottle, but also a sake cocktail for those interested in trying something new.

Cozy Sushi Note just passed its one-year mark, and the enthusiasm behind the collaboration between sushi chef Kiminobu Saito and partners Dave Gibbs and Silvia Gallo (of Augustine and Mirabelle wine bars) show no signs of slowing down. The approach to pairing sushi and drink here is fun and open-minded — no choice is off-limits, and the beverage list certainly reflects that with a range of offerings like the Sara Sara nigori from Dewazakura to the Heavensake x Dassai specialty bottle of junmai daiginjo. Don’t sleep on the peppered albacore nigiri or the excellent madai (red snapper from Japan), and make room for the cheekily listed local Sherman Oaks tamago (egg omelet) at the end.

Dine al fresco at this relaxed Manhattan Beach eatery where Southeast Asian flavors make up the backbone of dishes like chile-salted baby octopus with rau ram (Vietnamese coriander), claypot prawns with lardon, and salt & pepper lobster with the holy trinity of shallot, chiles, and garlic. Echoing the restaurant’s fun vibe, there’s flavored sakes like cucumber junmai — great for soothing the spicy condiments available — alongside classics like the Endless Summer session sake from Tensei.

The late Jonathan Gold named Aburiya Raku one of his top five izakayas in Los Angeles, and his review of the West Hollywood gem still rings true today. Specialty fish such as Japanese red sea bream and alfonsino are flown in for the daily sashimi offering from Toyosu Fish Market (the new location of the inner Tsukiji Fish Market), while the regular menu consists of opulent bites like poached egg over uni and ikura (salmon roe), fried ice fish, and grilled salmon skewers with ikura and daikon oroshi (grated daikon). You can’t go wrong with the sake selection here as there is a bottle for every taste, with lots of jizake (“local sake,” or a microbrewery), plus you can choose your own ceramic sake cup from their collection.

The menu at two-Michelin-starred Providence is chef Michael Cimarusti’s love letter to the sea, through and through. More than a decade old, it has become an iconic LA destination for those able to splurge on carefully sourced fish and shellfish, like shimmery-shelled abalone or Santa Barbara spot prawn. Each course is impeccably garnished, with just enough to catch the eye without being distracting; dishes currently in season include silky pieces of California troll-caught king salmon — perfect with a crisp junmai daiginjo — and celtuce with long-necked geoduck and top-grade osetra caviar. Request a sommelier to help guide you through their many premium sake options for an extra-special evening.

Living a little closer to Tsubaki and its sister sake bar, Ototo, is reason enough to move to the east side. Chefs Charles Namba and Courtney Kaplan’s izakaya-style menu has a decidedly West Coast mindset, featuring Pacific catch like Dungeness crab, Alaskan king crab, California abalone, and Baja diver scallops. Much of the sake list is organic or biodynamic, and chef Kaplan offers helpful “sake translation” tips for those who may be interested in trading in their usual SoCal IPA or juicy red wine for a glass of sake.

The only West Coast outpost of Virginia-based Rappahannock Oyster Bar, the LA version is a fitting addition to the ROW DTLA’s modern take on the former produce terminal where chefs and farmers mingled over Southern California’s bounty. The restaurant is focused on sustainability, ethical sourcing, and local ingredients; fresh oyster varieties from the Rappahannock farm in Chesapeake Bay fill the raw bar, while hot options like the classic tuna melt brings back nostalgic vibes of summer days spent by the water. Nab an oyster and sake flight for a stellar representation of what shellfish-sake pairings can be, or, if you’ll be staying a while, choose from their many bottles available on the beverage list, which comes complete with hand-written notes from wine director Jonathan Hood.

There’s almost always a wait at Sushi Komasa, a classic, no-frills sushi counter nestled on one of Little Tokyo’s main thoroughfares — and for good reason. The sashimi is expertly cut, thick, and generous, the nigiri menu packed with the usual suspects — amaebi (sweet shrimp), toro, local uni — and specialties like ankimo (monkfish liver) affordable enough for newbies to take the plunge. The sake options are easy to choose from: a creamy nigori, a crisp junmai, or a hot carafe to warm you up on an (infrequent) rainy day.