L.A.’s most expensive sushi restaurant is certainly worth it. For $375 per person, chef Hiroyuki Urasawa creates a wholly individualized experience for the handful of patrons who fit at the pale wood counter. The finest-grade toro is contrasted with the tanginess of stewed chrysanthemums; a teapot is filled with a heady brew of mushrooms, ginkgo nuts, and shrimp. Whether it’s a morsel delivered glistening from his knife or tuna seared on a hot rock, achieving purity is this chef’s ultimate goal.