Sushidokoro Miyama (Arcadia, CA)
Sushi Dokoro Miyama
1108 S Baldwin Ave, Arcadia, CA 91007
www.instagram.com/sushidokoro_miyama/
Fri 01/09/2026, 08:05p-10:20p
If we're talking about San Gabriel Valley sushi-ya, Sushidokoro Miyama (鮨処みやま) is one that I've been wanting to try for a while, and thus I recently checked the place out as my first "proper" meal of 2026. The omakase-only, edomae-style spot opened at the very start of August 2024, and initially adhered to a referral-only system (完全紹介制, kanzen shōkai-sei) for reservations, though that only lasted about three months. The restaurant comes to us from Yamato Miura's Bun Geiz Corporation (Tonchinkan et al.), with backing from Steve Tieu, while running the kitchen is Hiro Yamada, who was previously heading things over at Sushi Kisen (please refer to that post for the shokunin's background). Chef Yamada was assisted this evening by Kazushige Motoishi, who's in the process of opening his own spot, while the front-of-the-house was the charge of Kazu-san, an alum of Uzumaki in Culver City and the Katsu-ya group.
After entering, you'll find a small antechamber-like area that includes access to the bathroom.
Miyama occupies the back section of a Baldwin Plaza strip mall storefront shared with another BunGeiz eatery, Sumibiyakitori Kidori. It's a rather small space, offering just eight seats at the sushi bar. Pictured above is the view from my place at the counter's furthest-right position.
Sushidokoro Miyama's menu is priced at $220 per person (up from the $180 charged when the spot first opened), plus 18% service charge. To drink, you'll find a small sake list (with some rather high-end selections), though apparently no beer or wine. Corkage is $50 a bottle, or $125 for larger formats. Click for larger versions.
1: Mozuku
I'm accustomed to having mozuku, but not served hot. The slick strands of seaweed ate in an almost noodle-like fashion, and were set in a wonderfully homey, smoky, savory dashi broth, with the green onion offering an uplifting zestiness. A great opening dish, especially given the cold weather we've been having, and very possibly the best preparation of the algae I've ever had.
2: Sawara
Supple cuts of king mackerel showcased a delectable char, the fish's smoky savor nicely offset by the tanginess of ponzu- and scallion-infused grated daikon.
3: Seikogani
Given that we were nearing the end of the season, it was a treat to see female snow crab on the menu tonight. The zuwaigani's sweetness, salinity, and umami were on proud display, amped up even further by the crustacean's roe and a dashi "gravy" incorporating shell and innards. At the same time, the kick of wasabi and a homey base of rice were both key for balance.
4: Hokkigai
Grilled surf clam was another standout, and a contender for the tastiest rendition of the ingredient I've tried. The bivalve had that soft, "spongey" texture I was looking for, while its smokiness meshed perfectly with all the oceany flavors going on. I didn't mind an extra bit of piquancy from that shichimi, either.
A mound of sweeter-than-usual ginger and a finger napkin appeared at this point, signaling the start of the nigiri portion of dinner.
5: Sumi Ika
Ink squid had that firm-ish consistency I expected, while the cuttlefish's subdued salinity made sense with the nuttiness of the rice and that smidge of wasabi-fueled heat on the back end.
6: Hirame
Prepared kobujime-style, Japanese flounder was soft and slightly "sticky" to the bite, its simultaneously focused, yet restrained presentation of umami well-matched by both shari and wasabi.
In terms of libations, I BYOB'd the 2008 Dom Pérignon Champagne Brut Rosé Luminous Edition, released in 2021 and composed of 55% Pinot Noir and 45% Chardonnay, with an unusually low 10% of the volume made up of still red wine. Initial whiffs brought aromas of brioche, strawberry, and lemon, while the palate showed off plenty of verve and acidity, with lots more of those bready notes intermingled with strawberry Jolly Ranchers and lemons. By course #10, the wine had really opened up, demonstrating further depth with its rich toastiness joined now by berry preserves, sweet spices, and a trace of barnyard. This was drinking well tonight, but I suspect that the sparkler will have plenty more to give in the coming decades.
7: Sayori
Japanese halfbeak was a joy texturally, and the needlefish's delicate flavors paired beautifully with the bite's overarching gingeriness as well as that warm-ish rice.
8: Kasugo Dai
A tender slice of baby sea bream demonstrated a refined savoriness that married seamlessly with the sumeshi, and I was quite fond of the fish's distinctly sweet finish, too.
9: Kamasu
Barracuda highlighted a mouthwatering smoke and sear that combined swimmingly with the much milder nature of that rice.
10: Kanpachi
Zuke-style amberjack was marinated in soy and sesame, and the latter imparted the fish with a delightful nuttiness that matched up easily with all the savory flavors at play.
11: Kawahagi
Thread-sail filefish is a rare sight at Los Angeles-area sushi-ya, so I was glad to see it on offer tonight. The trigger fish's gentle, subtly sweet flavors were joined by a touch of onion-y zing, and more importantly, the creaminess of its own liver.
12: Chawanmushi
Serving as a hot, homey interlude, tonight's egg custard included snow crab in addition to a lone, oceany oyster and ginkgo, which made for some welcomed textural variation.
13: Akami
Bluefin from Spain arrived slick and satisfying, conveying a healthy amount of umami no doubt, with the rice working for contrast.
14: Chutoro
A medium-fatty cut of Spanish bluefin was a step up in the lusciousness department from the cut above, but was still fairly understated. The fish definitely possessed a softer mouthfeel, while the wasabi was also more apparent here.
15: Kohada
Unsurprisingly, gizzard shad was easily the most assertive neta of the night, but also had an undercurrent of fruitiness to help keep things in check.
16: Aji
Horse mackerel (a.k.a. Spanish mackerel) is generally a favorite of mine when it comes to sushi, and tonight was no exception. I was a fan of the fish's "meatiness" and refined brine, while also crucial was green onion-y zestiness present.
17: Kinmedai
Golden eye snapper was another winner thanks to its gratifying texture and lovely amount of char. Interestingly, the splendid alfonsino also seemed to emphasize the "crunchiness" of Hiro-san's rice in this application.
18: Uni
The sea urchin was a crowd pleaser for sure. A prototypical expression of the roe, this ate cool and creamy and sweet and saline, with a superb counterpoint in the form of that nori wrapper.
19: Tamago
The arrival of tamagoyaki indicated that the end of the meal was near, and Yamada-san's preparation was of the cool, dense, sweet style.
20: Torotaku Maki
Hand roll duties were handled by a pretty flawless combination of lush, fatty tuna and tart, crunchy takuan, with some zippy green onion thrown in for good measure.
21: Misoshiru
The requisite miso soup incorporated the hatcho variety of the fermented soybean paste (along with standard shiromiso), and thus featured a richer, heavier taste compared to most, though both negi and tofu helped lighten the mood.
22: Kuro Goma Aisukurīmu
Kinako-dusted black sesame ice cream revealed a tāngyuán-esque sweet-nuttiness that I quite fancied. A consummate closer.
Back at home, dessert continued with the 2024 Horus Blessed Purr. Created in collaboration with Anchorage Brewing Company, this was a bourbon barrel-aged blend of double- and triple-oaked imperial stouts with DRC vanilla, Madagascar vanilla, raw coconut, and toasted coconut added. The beer was teeming with massive amounts of coconut, though not as much vanilla as I was expecting, all commingled with dark fruit, whiskey, oaky spices, and tinges of soy sauce--a fitting pastry stout.
I probably should've come here sooner, but I'm glad that I did finally make the effort pay Yamada-san and his team a visit. They delivered a commendable meal tonight, and I have to conclude that Sushidokoro Miyama is among the leading sushi spots in the SGV, and likely the top spot in the western stretches of the Valley given Fumio Azumi's departure from Kogane. And if that wasn't enough, there are more exciting things to come within the Bun Geiz family. As I mentioned above, Kazu Motoishi is currently working on opening up his own restaurant inside the new Hilton in Arcadia, so I'm definitely looking forward to that. There's also the recently-debuted Miura in Beverly Hills with Derek Wilcox (ex-Shibumi) running the show, while Sumibiyakitori Kidori has a new chef at the helm in the form of Riichi-san, who took over in mid-2025. Thus, more to come.
1108 S Baldwin Ave, Arcadia, CA 91007
www.instagram.com/sushidokoro_miyama/
Fri 01/09/2026, 08:05p-10:20p
If we're talking about San Gabriel Valley sushi-ya, Sushidokoro Miyama (鮨処みやま) is one that I've been wanting to try for a while, and thus I recently checked the place out as my first "proper" meal of 2026. The omakase-only, edomae-style spot opened at the very start of August 2024, and initially adhered to a referral-only system (完全紹介制, kanzen shōkai-sei) for reservations, though that only lasted about three months. The restaurant comes to us from Yamato Miura's Bun Geiz Corporation (Tonchinkan et al.), with backing from Steve Tieu, while running the kitchen is Hiro Yamada, who was previously heading things over at Sushi Kisen (please refer to that post for the shokunin's background). Chef Yamada was assisted this evening by Kazushige Motoishi, who's in the process of opening his own spot, while the front-of-the-house was the charge of Kazu-san, an alum of Uzumaki in Culver City and the Katsu-ya group.
After entering, you'll find a small antechamber-like area that includes access to the bathroom.
Miyama occupies the back section of a Baldwin Plaza strip mall storefront shared with another BunGeiz eatery, Sumibiyakitori Kidori. It's a rather small space, offering just eight seats at the sushi bar. Pictured above is the view from my place at the counter's furthest-right position.
Sushidokoro Miyama's menu is priced at $220 per person (up from the $180 charged when the spot first opened), plus 18% service charge. To drink, you'll find a small sake list (with some rather high-end selections), though apparently no beer or wine. Corkage is $50 a bottle, or $125 for larger formats. Click for larger versions.
1: Mozuku
I'm accustomed to having mozuku, but not served hot. The slick strands of seaweed ate in an almost noodle-like fashion, and were set in a wonderfully homey, smoky, savory dashi broth, with the green onion offering an uplifting zestiness. A great opening dish, especially given the cold weather we've been having, and very possibly the best preparation of the algae I've ever had.
2: Sawara
Supple cuts of king mackerel showcased a delectable char, the fish's smoky savor nicely offset by the tanginess of ponzu- and scallion-infused grated daikon.
3: Seikogani
Given that we were nearing the end of the season, it was a treat to see female snow crab on the menu tonight. The zuwaigani's sweetness, salinity, and umami were on proud display, amped up even further by the crustacean's roe and a dashi "gravy" incorporating shell and innards. At the same time, the kick of wasabi and a homey base of rice were both key for balance.
4: Hokkigai
Grilled surf clam was another standout, and a contender for the tastiest rendition of the ingredient I've tried. The bivalve had that soft, "spongey" texture I was looking for, while its smokiness meshed perfectly with all the oceany flavors going on. I didn't mind an extra bit of piquancy from that shichimi, either.
A mound of sweeter-than-usual ginger and a finger napkin appeared at this point, signaling the start of the nigiri portion of dinner.
5: Sumi Ika
Ink squid had that firm-ish consistency I expected, while the cuttlefish's subdued salinity made sense with the nuttiness of the rice and that smidge of wasabi-fueled heat on the back end.
6: Hirame
Prepared kobujime-style, Japanese flounder was soft and slightly "sticky" to the bite, its simultaneously focused, yet restrained presentation of umami well-matched by both shari and wasabi.
In terms of libations, I BYOB'd the 2008 Dom Pérignon Champagne Brut Rosé Luminous Edition, released in 2021 and composed of 55% Pinot Noir and 45% Chardonnay, with an unusually low 10% of the volume made up of still red wine. Initial whiffs brought aromas of brioche, strawberry, and lemon, while the palate showed off plenty of verve and acidity, with lots more of those bready notes intermingled with strawberry Jolly Ranchers and lemons. By course #10, the wine had really opened up, demonstrating further depth with its rich toastiness joined now by berry preserves, sweet spices, and a trace of barnyard. This was drinking well tonight, but I suspect that the sparkler will have plenty more to give in the coming decades.
7: Sayori
Japanese halfbeak was a joy texturally, and the needlefish's delicate flavors paired beautifully with the bite's overarching gingeriness as well as that warm-ish rice.
8: Kasugo Dai
A tender slice of baby sea bream demonstrated a refined savoriness that married seamlessly with the sumeshi, and I was quite fond of the fish's distinctly sweet finish, too.
9: Kamasu
Barracuda highlighted a mouthwatering smoke and sear that combined swimmingly with the much milder nature of that rice.
10: Kanpachi
Zuke-style amberjack was marinated in soy and sesame, and the latter imparted the fish with a delightful nuttiness that matched up easily with all the savory flavors at play.
11: Kawahagi
Thread-sail filefish is a rare sight at Los Angeles-area sushi-ya, so I was glad to see it on offer tonight. The trigger fish's gentle, subtly sweet flavors were joined by a touch of onion-y zing, and more importantly, the creaminess of its own liver.
12: Chawanmushi
Serving as a hot, homey interlude, tonight's egg custard included snow crab in addition to a lone, oceany oyster and ginkgo, which made for some welcomed textural variation.
13: Akami
Bluefin from Spain arrived slick and satisfying, conveying a healthy amount of umami no doubt, with the rice working for contrast.
14: Chutoro
A medium-fatty cut of Spanish bluefin was a step up in the lusciousness department from the cut above, but was still fairly understated. The fish definitely possessed a softer mouthfeel, while the wasabi was also more apparent here.
15: Kohada
Unsurprisingly, gizzard shad was easily the most assertive neta of the night, but also had an undercurrent of fruitiness to help keep things in check.
16: Aji
Horse mackerel (a.k.a. Spanish mackerel) is generally a favorite of mine when it comes to sushi, and tonight was no exception. I was a fan of the fish's "meatiness" and refined brine, while also crucial was green onion-y zestiness present.
17: Kinmedai
Golden eye snapper was another winner thanks to its gratifying texture and lovely amount of char. Interestingly, the splendid alfonsino also seemed to emphasize the "crunchiness" of Hiro-san's rice in this application.
18: Uni
The sea urchin was a crowd pleaser for sure. A prototypical expression of the roe, this ate cool and creamy and sweet and saline, with a superb counterpoint in the form of that nori wrapper.
19: Tamago
The arrival of tamagoyaki indicated that the end of the meal was near, and Yamada-san's preparation was of the cool, dense, sweet style.
20: Torotaku Maki
Hand roll duties were handled by a pretty flawless combination of lush, fatty tuna and tart, crunchy takuan, with some zippy green onion thrown in for good measure.
21: Misoshiru
The requisite miso soup incorporated the hatcho variety of the fermented soybean paste (along with standard shiromiso), and thus featured a richer, heavier taste compared to most, though both negi and tofu helped lighten the mood.
22: Kuro Goma Aisukurīmu
Kinako-dusted black sesame ice cream revealed a tāngyuán-esque sweet-nuttiness that I quite fancied. A consummate closer.
Back at home, dessert continued with the 2024 Horus Blessed Purr. Created in collaboration with Anchorage Brewing Company, this was a bourbon barrel-aged blend of double- and triple-oaked imperial stouts with DRC vanilla, Madagascar vanilla, raw coconut, and toasted coconut added. The beer was teeming with massive amounts of coconut, though not as much vanilla as I was expecting, all commingled with dark fruit, whiskey, oaky spices, and tinges of soy sauce--a fitting pastry stout.
I probably should've come here sooner, but I'm glad that I did finally make the effort pay Yamada-san and his team a visit. They delivered a commendable meal tonight, and I have to conclude that Sushidokoro Miyama is among the leading sushi spots in the SGV, and likely the top spot in the western stretches of the Valley given Fumio Azumi's departure from Kogane. And if that wasn't enough, there are more exciting things to come within the Bun Geiz family. As I mentioned above, Kazu Motoishi is currently working on opening up his own restaurant inside the new Hilton in Arcadia, so I'm definitely looking forward to that. There's also the recently-debuted Miura in Beverly Hills with Derek Wilcox (ex-Shibumi) running the show, while Sumibiyakitori Kidori has a new chef at the helm in the form of Riichi-san, who took over in mid-2025. Thus, more to come.
posted by kevinEats at
8:05 PM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home