Sushi Wasabi   

As a tiny, unassuming sushi joint, next to a defunct donut shop and an auto parts store, this one sizzles with traditional Japanese style and flavors. Owner and chef Katsu Aoyagi only serves his fresh seafood the omakase way. Omakase means "trust me" in Japanese and that's what you have to do when you take a seat at the linoleum and faux bois bar. There, Katsu choreographs a dance of delights from cold to sweet, with pungent and subtle flourishes such as drizzling sesame oil or two tiny dabs of his freshly-made potent wasabi. Much like Studio City's Sushi Nozawa, Katsu's seafood is fresh because he rises before dawn and hits the LA fish markets every day, hand picking his daily supply of eel, scallops, uni, octopus, bluefin crab and tender albacore tuna. Always wearing his signature baseball cap, he hands you his latest creation with a low, "Hai," and then announces the type of seafood and its origin. Drinks range from a robust plum wine, chilled or warm sake, beer and the most venerable green tea. Individual servings range from $3 to $6, so be prepared to spend around $25 to $35 for your trust in the sushi master.