For sushi chef Masaki Kunishima, known affectionately as “Kuni,” real sushi is as much an art as it is a science. “Most sushi restaurants are Americanized,” Kuni said. “We are trying to keep it more authentic Japanese.” Takashi Yamaguchi, the restaurant manager, agreed, saying that he and Kuni work together to make any visit to Yokoso an authentic Japanese experience. “We are very picky about everything,” he said. “ We’re picky about our rice. We have our own recipe for our sushi vinegar that we make from scratch.”

Yokoso is just one over several food options now available at the Crowne Plaza Los Angeles Airport. Yamaguchi said the hotel is the first one in the hotel chain to be outfitted with multiple restaurant venues. He said the advantage is that guest can select a single restaurant or feel comfortable sitting in one restaurant and ordering food from any of the other options.

“You can order pizza at our sushi restaurant and vice versa,” Yamaguchi said. “ If you’re with a group of people, you don’t have to worry about finding a cuisine everyone can agree on. Just pick one restaurant and you can eat whatever you like.”

And if your preference is sushi, it doesn’t get better than Yokoso and, specifically Chef Kuni’s special menu, which is changed daily. Known as “Omakase,” the chef’s menu is a regular feature of the traditional sushi restaurants near Kuni’s hometown of Yokahama.

From authentic Japanese cuisine, Japanese whiskeys and more than six speciality sakis, Yokoso has it all.