江戸前鮨 㐂扇 Sushi Kisen

Sushi Kisen sits in a small Arcadia storefront and describes itself as the city's first Edomae-style sushi restaurant. Unlike many high-end sushi counters that offer only a fixed omakase course, Kisen follows the older Edomae tradition of serving both omakase (chef's choice) and okonomi (customer's choice), with no set menu. Diners can take chef recommendations or order individually from a rotating selection of roughly 30 to 40 fish types, much of it flown in twice a week from Tokyo's Toyosu Market.

Executive chef Hiro Yamada trained in Tokyo before moving to the United States in 1995, working in Philadelphia and later at Sushi Gen and Shiki in the Los Angeles area. He worked alongside chef Atsushi Yokoyama, a Michelin one-star chef, before opening Sushi Kisen with longtime collaborator Yamato. The restaurant prepares nigiri in the classic "seaweed outside" style, using premium rice and red vinegar.

Sushi Kisen is open for both lunch and dinner most days, including a midday seating from 11:45 AM to 2:00 PM Monday through Saturday, and dinner service that runs later on Friday and Saturday nights. It is closed on Sundays. The restaurant holds a Michelin star and falls in the moderate price tier, making it one of the more accessible starred sushi options in the San Gabriel Valley. Reservations are taken by phone, and the restaurant also offers online ordering and takeout for those not dining in.