A new high-end sushi restaurant, Kogen Omakase, has opened its doors in Santa Monica, establishing itself as a notable addition to the Westside's thriving omakase scene. Located in a well-trafficked space just steps from the ocean and the twice-weekly Santa Monica Farmers Market—a spot that previously housed Bar Monette, Little Ruby, and Bar Pintxo—Kogen officially opened in mid-July.
The venture comes from restaurateur Adrian Taylor, known for his work with Carbone Miami and Mila Miami, and chef Yasu Iwai. Together, Taylor and Iwai previously helped launch the semi-hidden sushi counter Taikun at Dana Point’s Ritz-Carlton Laguna Niguel. Iwai’s culinary background also includes time at Katana in Miami and training under Hiroyuki Sato, who earned a Michelin star for his Hakkoku counter in Tokyo.
Iwai, who also operated Taikun in Dana Point and Aspen, named his new restaurant “high plateau” in Japanese, aiming to evoke a sense of mountain serenity. This concept extends to the ingredients, with a focus on prime selections from the West Coast. Leveraging its proximity to the Santa Monica Farmers Market, Kogen incorporates seasonal California produce into its dishes, such as an Asian pear sunomono topped with a lobster claw. For its fish, the restaurant sources seasonally from Tokyo’s Toyosu Market, featuring preparations like konbu-cured amadai, otoro tartare with Hokkaido uni, and lemon-topped Meichi Dai (silver bream).
Operations director Sarah Daisy Jackson, who previously worked at Bavel in the Arts District, developed Kogen’s drink menu, which includes beer, wine, and low-ABV cocktails crafted with sake and shochu. Jackson also contributes to the dessert offerings, such as granita topped with plums and golden kiwi sorbet.
The restaurant’s small interior space features an open bar with a limited number of counter seats. High-chair seating at tables allows guests to observe Iwai’s work. Jackson curated the artwork, selecting pieces from local artists Ben Borden, Ted Gahl, and Steve Jackson, which utilize metal-toned acrylic and other earth tones to complement the midnight blue wall paint. Chef Iwai further personalized the dining experience by commissioning ceramicist Renji Nakagaki to create all of the custom oribe yaki plateware for the restaurant.
Kogen Omakase positions itself on the upper tier of Los Angeles’s upscale sushi offerings, with a price tag of $295 for the sushi omakase. Diners also have the option of a wine or sake pairing for an additional $175, not including tax and tip. This pricing places it alongside other high-end Westside options; for comparison, the recently Michelin-starred Kojima is $240, Mori Nozomi costs $280, and Shunji in Santa Monica also charges $295. Other local options include Kusano in Culver City at $160 and The Brothers Sushi in Santa Monica with an eight-course omakase for $160. For those interested in traditional Japanese kaiseki, Asakura starts at $200 and goes up to $300 for 16 courses. Kogen Omakase is open Tuesday through Sunday, with seatings available at 5:30 p.m. and 8 p.m. Reservations can be made via Resy.
