Yep, such a thing does exist. Located just east of Barrington on Santa Monica Blvd. on the north side of the street, Terried Sake House has the best tasting, lowest-cost sushi on the Westside. Don't be fooled by the three other sushi joints that have sprung up on the same block (I've tried them all), Terried is the place.
I recommend starting with the baby fried squid, then moving to the sushi. The entire menu is solid and the service is fast. That said, if you're looking for atmosphere, Terried isn't your joint. It's all about the food. In addition, if you're dining with someone who does like raw fish, Terried has some tasty tempura offerings.
If you are serious thinking about giving Terried a try, this blogger's review does a nice job of capturing the feeling.
"A westside hole in the wall that could easily be overlooked on the busy Santa Monica Blvd, Terried Sake House is one of the more authentic japanese restaurants you'll find in greater Los Angeles. This is the sort of restaurant where the diners are split between japanese born kids with the fashion sense that's halfway "runway" and halfway "runaway", and the sorta Americans who know that mixing your wasabi into your soy sauce is akin to covering a Peter Luger's prime porterhouse in A1. Not fanciful cooking at all, but not typical fare when most Americans think of japanese food. Rather than the run-of-the-mill menu of rolls and teriyaki, you order an assortment of small portion dishes that are meant to be shared while also sharing sake. Seasonal japanese vegetables and roots making for tasty pickings for all to share (and the best thing to do here is order an assortment of items so everyone can possibly try something new/different). Karage, japanese fried chicken, is one of my favourites on the menu and a pretty good choice to ease the unitiated into japanese bar foods with. Lotus roots, though exotic sounding, are crunchy and extremely addictive. An assortment of skewered meats (yakitori) are a favourite here, with my personal favourites being eel liver (yes, they have livers, and they're surprisingly delicious), chicken with green onions, and chicken breast, presented with a smudge of mild wasabe and on wooden skewers for easy handling. Broiled fishes, such as smelt, japanese mackerel (saba), and anchoives all make for good eats with a squeeze of fresh lemon juice, and you wouldn't be mistaken if you ordered some of the broiled tofu dishes here either (just be sure you vegetarians ask for the bonito flakes to be withheld). Don't let the humble exterior fool you. By 7:30pm every night, the place is filled with foodies and you're guaranteed a 20 minute wait. Worth every damn minute."
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