The story
Leona’s Sushi House brings a vibrant fusion of Japanese and Peruvian cuisines to Studio City. The restaurant earned a Michelin Recommended distinction in 2026, a nod to its confident cooking and the careful balance of flavor across a menu that ranges from delicate nigiri to robust robata-grilled meats.
The kitchen here works with precision and a playful spirit. Start with snacks like tender octopus in yuzu pepper sauce, blue crab croquettes, or black tiger shrimp popcorn with miso and spicy Japanese mayo. The mini Japanese tacos, served on crispy tortillas, come in three versions: spicy albacore with tomato ceviche, a poke riff with tuna and albacore, and a daily catch special.
Sushi and sashimi are central. The nigiri list includes toro, bluefin tuna from Spain, Hokkaido scallop, and sweet shrimp. Sashimi plates are dressed with thoughtful accents—albacore with tomato ceviche and ponzu, kanpachi with yuzu kosho, and halibut finished with fresh truffle and Leona’s sauce. Among the specialty rolls, the Leona’s Special Roll combines crab and tuna with miso dressing, while the Teppan Kaisen Crab Baked Roll layers shrimp, calamari, and scallops in carbonara sauce.
After 5:30 pm, the robata grill comes alive. Skewers include Chilean sea bass with mirin or miso ponzu, lamb chop anticucho with aji amarillo, and skirt steak with fresh wasabi. The Tsukune Burger, a blend of wagyu and organic chicken with black truffle, appears at market price.
Chef’s specials bridge cuisines: miso-marinated salmon, jidori chicken with yuzu kosho, and a creamy seafood risotto with saffron amarillo sauce. Even the pasta nods to the kitchen’s dual heritage—udon cacio e pepe and miso spaghetti with mushrooms and parmigiano reggiano.
Leona’s Sushi House is open for lunch and dinner daily, with valet parking and air conditioning. The dining room offers a comfortable setting for exploring a menu that confidently blends Japanese technique with Peruvian warmth.
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