Geisha House
6633 Hollywood Blvd, Los Angeles CA 90028Offering diners modern Japanese fare with American flare, Geisha House in Hollywood caters to those looking for more than the typical sushi restaurant. An ultra modern décor welcomes guests as they enter the restaurant. Providing an atmosphere dripping with sensuality, Geisha House is a great way to start a night out on the town, or to bring a date. The full bar serves up sake infused signature cocktails like the Geisha Kiss Martini. Creative presentation of dishes such as the Sashimi Igloo and Robata World is as much a feast for the eyes as it is for the belly, while Fried Banana and Tempura Brownie make for a sweet conclusion to a meal.
Geisha House Helps Restore Flash to Hollywood
Review by TableAgent
At the beginning of the 21st century, Hollywood Boulevard was in the doldrums. One of the most storied streets in the city had become a ragged strip of souvenir shops, paraded with tourists who hopelessly scoured the neighborhood for signs of glamour. Thankfully, visionary entrepreneurs were convinced they could restore the neighborhood’s luster. Three of these people were Lonnie Moore, Mike Malin, and Shereen Arazm of the Dolce Group, who debuted flashy Geisha House in November 2003, helping to prove that Hollywood Boulevard might not be a lost cause after all.
To reach the side-street entrance, we walked past the exterior’s red walls, smoky glass panels studded with pink neon tubes, and a seductive photo of a woman’s red lips plucking sushi from a pair of chopsticks. After walking down a hallway lined with columns of red four-by-fours, we arrived at the hostess station.
Tag Front Design & Scott Oster designed the two-story space to be visually stimulating, akin to a Tokyo street scene. The lounge area features a backlit bar stacked with curved cube shelving, each pod holding a flat screen television or liquor bottles. Grey banquettes line the wall, fronted by candlelit wood benches. On the lounge wall are a row of photos from Japan and a projection screen showing subtitled Japanese movies.
The Omakase Room, next to the lounge, hosts wood tables and a red sushi bar, manned by five black-clad chefs. Omakase normally requires diners to submit to the whim of the chef, but not at Geisha House, where customers can order off the regular menu.
Two sides of the high-ceilinged dining room host light-grey booths with wood-grain tables and walls lined with geisha-patterned cushions. Another wall features a photo of a bustling Japanese street scene. Centering the space is a red tower, with a fireplace on each side, spiraling to the ceiling. Away from the walls, diners can enjoy red tables. Every table holds a glass cube with an orchid, a candle and a corked pitcher of soy sauce. Completing the look are cherry blossom branches.
A black-carpeted staircase leads past a square, glassed-walled wine and sake closet to a sprawling second floor. White tables and chairs ring a circular railing, which overlooks the dining room, great for people watching. Dangling ropes line walls backlit by pink light. The Glass Room, a glass-fronted private dining area, showcases a communal wood table, easily twelve feet long.
An outdoor patio features a retractable roof, rectangular white lanterns that light up red and black booths framed by squared red arches. The patio’s bar encourages special events, like celebrity investor Wilmer Valderrama’s Wednesday night karaoke party.
Early in the evening, Geisha House hosts an after-work crowd and business dinners. Later in the evening, a younger crowd drops in for a meal before hitting nearby bars and clubs. With low light and plenty of spacious booths, Geisha House is conducive to a romantic evening. Tuesday through Saturday, a DJ commands a deck overlooking the dining room, playing lounge music early and Top 40 late.
We kickstarted our meal with specialty cocktails. Geisha’s Kiss was a sweet, lightly sparkling drink combining sake, Chambord, and champagne, served in a cone-shaped glass with a sweet sinker of pitted lychee. On the menu, Hai sounded sweeter, but packed bite. Vodka was flavored with sweet and sour, lemon juice, lime juice, a frothy float of champagne and strawberry puree, served in another cone-shaped glass.
Our Japanese culinary odyssey began with a well-prepared and generously portioned bowl of edamame, served warm and buttery.
Uni Shooters were presented in two shot glasses submerged in crushed ice that was decorated with a purple orchid. Chunks of creamy sea urchin roe were swimming in sake, soy sauce, and drops of Tabasco for spice, then sprinkled with diced green onion. After squeezing lemon juice into the glasses, we each knocked back a shooter. It was an interesting idea, although the oceanic tang of the uni was lost in their cool bath.
Maguro Carpaccio Salad featured sashimi-grade tuna strips ringing a central pile of bitter arugula, showered with crispy Parmesan shavings. The texture of the fried Parmesan whisps was terrific, but overshadowed the pristine tuna.
Surf and Turf was the most compelling selection from a non-traditional but intriguing list of sushi rolls. A 14-point compass rose of banana leaf was topped with a circle of eight pieces of cut sushi, each cradling cuts of cooked filet mignon and lobster, wrapped in soy paper and drizzled with sweet caramel-like sesame miso sauce. The plate was decorated with purple orchid petals, four slices of lemon, and central piles of faux wasabi and pickled ginger.
Sommelier William Edward North, a fourth generation wine and spirits professional and a comedian who goes by One Take Willie, suggested we pair the sushi with a glass of Kamouzumi KomeKome (Happy Bride). The sweet sake from Hiroshima had apple hints that played well off the filet and lobster meat.
For one hot course, we opted for a Chef’s Selection, courtesy of Chef Paulo Soares, twin fillets of Black Cod that had been marinated in miso paste and laid on a diamond cut of banana leaf. The nearly caramelized fish came apart in sweet sheets, plated with a decorative orchid and twin towers of orange gobo root that looked like carrots but tasted pickled. The white plate was decoratively dotted with four drops of miso.
North paired the rich fish with Dewazakura DewaSanSan (Green Ridge) – Junmai Ginjo - pure sake from Yamagata that was crisp and clean tasting.
For our other hot course, we again trusted Chef Soares by ordering the 10-ounce Grilled Kobe Rib Eye Steak, sliced into two-inch bites and served on a sizzling platter, each tender slice dabbed with a pea-sized dab of wasabi. In the middle of the platter was a dish of teriyaki like “Asian barbecue” dipping sauce, sprinkled with sesame seeds, and smoky three-inch spears of asparagus.
Since North and Dolce Group Wine & Beverage Director Kell Wimmer pride themselves on populating the wine list with boutique wines, we managed to pair the Kobe with a glass of 2005 John Alan Petite Sirah from Paso Robles. North claimed John Alan only produces 70 cases of Petite Sirah a year, and Geisha House gets them all. It was a good get. The red wine was excellent, smoky and a little spicy.
For dessert, our waiter presented a rectangular black box, removing the lid to unveil Molten Chocolate Cake. The dark chocolate cake with the oozing center was dusted with confectioner’s sugar, served with a scoop of vanilla ice cream and two enormous blackberries. It was a respectable cake, but could have used a twist to separate it from dozens of other versions in town.
The more Asian-inspired dessert involved a quintet of Crispy Wontons filled with tropical fruits and cream cheese, plated on another diamond cut banana leaf. The fried pockets contained oozing cream cheese and a different fruit per wonton, including pineapple and blueberry. They were served with dishes of clear sugar syrups flavored with ground vanilla bean and mango-passion fruit, designed for dipping but ultimately unnecessary.
Dessert wine is an uncommon treat, especially after such a hearty meal, but since North promised to deliver the “world’s best,” we couldn’t resist. Marchesi di Grey Moscato d’Asti, from La Serra, Italy, was lightly sparkling and sweet, but not overpowering. Was it the world’s best? Doubtful, but it was a nice finisher.
While a couple of dishes could have used more pop, Geisha House managed to deliver a fairly well balanced sensory experience that hints at the viability of Hollywood Boulevard Version 2.0.
Copyright © TableAgent.com
Reservations
Business Info
- Address: 6633 Hollywood Blvd, Los Angeles CA 90028
- Cross Street: North Cherokee Avenue
- Location: Central / Downtown LA | Hollywood
- Cuisine: Japanese | Sushi |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Dinner |
- Parking: Street | Valet Parking |
- Payment Options: VISA | Amex | MasterCard |
- Corkage Fee: N/A
-
Staff:
Paulo Soares
| Executive Chef
- Website: http://geishahousehollywood.com
- Phone: (323) 460-6300
- Features: Full Bar, Late Dining, Live Entertainment, Private Room, Smoking Area, Working Fireplace, Wheelchair Access, Valet Parking, Personal Wines Allowed, Lounge / Bar,
- Occasion: Romantic Dining, Meet for a Drink, People Watching, Special Occasion, Trendy / Hip, Celebrity Spotting,
Photos
Business Hours
Reservations Available
- Monday
- Dinner - Main Dining Room 6:00 PM - 1:00 AM
- Tuesday
- Dinner - Main Dining Room 6:00 PM - 1:00 AM
- Wednesday
- Dinner - Main Dining Room 6:00 PM - 1:00 AM
- Thursday
- Dinner - Main Dining Room 6:00 PM - 1:00 AM
- Friday
- Dinner - Main Dining Room 6:00 PM - 1:30 AM
- Saturday
- Dinner - Main Dining Room 6:00 PM - 1:30 AM
- Sunday
- Dinner - Main Dining Room 6:00 PM - 1:00 AM
F.A.Q.s
Frequently Asked Questions- Where are your other locations?
- Santa Ana and Atlanta
- Are reservations required at Geisha House?
- No, but reservations are recommended.
- What is the average meal price at Geisha House?
- The average cost of a 3 course meal is $50-$75.
- Is Geisha House wheelchair accessible?
- Yes.
- Got any live shows?
- Keeping Japan’s rich history and traditions alive, the Geisha House presents guests with fully costumed geishas who walk the dining room.
- Can I bring in my own birthday cake to the restaurant?
- Yes, you are allowed to bring in your own cake but please note that there is a $25 cake-cutting fee.
- Is Geisha House part of the Dolce Group?
- Yes.
Menus
Lunch Menu
Soups and Salads
- Edamame or Shishito Peppers 5.00
- Organic Mixed Greens with Soy Ginger Dressing 7.00
- Miso Soup with Tofu & Green Onions 3.00
- Miso Soup with Shiitake Mushrooms 6.00
- Miso Soup with Fresh Crab Leg 10.00
- Vegetarian Roll and Kappa Maki 10.00
- Side Salad 2.00
- Bowl of White or Brown Rice 1.00
Bowl (Don)
- Chicken Yaki - Grilled Breast & Leg 9.00
- Chicken Karage with Spicy & Sweet Sauce 10.00
- Grilled Steak 12.00
Combinations
- Chicken Robata and Vegetable Tempura 12.00
- Beef Robata and Vegetable Tempura 13.00
- Chef’s Selection Sashimi and Tempura 13.00
- Chef’s Selection Sashimi and Chicken Robata 13.00
- Chef’s Selection Sashimi and Beef Robata 15.00
Cold Dishes
- Oyster Shooter or Uni Shooter 8.00
- Double Shooter (Today’s Catch)
- Pacific Tuna with Crispy White Onions 12.00
- Drizzled With Asian Mustard
- Tuna Tataki Sashimi with Ponzu 12.00
- Albacore Carpaccio 12.00
- Sashimi Slices Of Fresh Pacific White Tuna Garnish With House Blend Balsamic Jalapeno Sauce
- Hollywood Four Stars 14.00
- Tuna, Hamachi, Salmon, And Albacore With Geisha House Signature Sauce
- Maguro Spicy Taru-Taru Crispy Rice (4 pieces) 12.00
- Select Grade Of Tuna Served On A Bed Of Crispy Toasted Rice
- Kanpachi Serrano 13.00
- Hawaiian Baby Amberjack With Yuzu-Lemon Ponzu Sauce (Also Available With Hamachi)
- Assorted Chef Selection Sashimi - 9 pieces 15.00
Hot Dishes
- Baby Japanese Eggplant with Two Sauces 9.00
- Vegetarian - Sweet Miso And Creamy Spicy
- Chicken, Salmon, Vegetable, or Bacon & Cherry Tomato Robata 7.00
- Beef Robata 9.00
- Rock Shrimp Tempura 10.00
- (Choice of Regular or Sweet Miso Glaze) - Creamy Spicy Ponzu Sauce
- Black Cod – Chef’s Selection 15.00
- Saikyo Yaki Geisha House Style; Marinated In Miso And Garnished With Yama Gobo
- Grilled Mongolian Lamb Chop (2 pieces) 16.00
- Creamy Sesame And Cucumber Salad
- Grilled Alaskan King Crab Leg (12 oz.) 18.00
- Served With Yuzu-Citrus And Butter Sauce
- Grilled Filet Mignon Steak (6 oz.) 21.00
- Soy, Garlic And Sesame Dipping Sauce
Geisha House
Geisha House Cold Dishes
- Hollywood Four Stars 18.00
- Tuna, hamachi, salmon and albacore with Geisha House signature sauce
- Kanpachi Serrano 18.00
- Hawaiian Baby Amberjack With Yuzu-Lemon Ponzu Sauce (Also Available With Hamachi)
- Tuna Tataki Sashimi with ponzu 18.00
- Shereen's Favorite
- Maguro Carpaccio Salad 17.00
- Premium tuna and organic arugula topped with shavings of Parmesan
- Organic Mixed Greens with Soy Ginger Dressing 10.00
- Albacore Carpaccio 17.00
- Sashimi slices of fresh Pacific White Tuna garnished with house blend balsamic jalapeno sauce
- Pacific Tuna with Crispy White Onions 17.00
- Lonnie's Favorite- Drizzled with Asian mustard
- Oyster Shooter 12.00
- Double Shooter (Today's catch)
- Uni Shooter 14.00
- Double Shooter
- Sesame Ginger Tuna 16.00
- Premium Tuna Sashimi With Ginger, Soy, Olive, And Sesame Oils
- Maguro Spicy Taru-Taru Crispy Rice 18.00
- Select grade of tuna served on a bed of crispy toasted rice (4 pieces)- People's choice
- Maguro Mango (New) 16.00
- Thinly sliced Tuna and Cubed mango, Dressed with Mango Chile Sauce
Geisha House Hot Dishes
- Black Cod 19.00
- Saikyou yaki Geisha House style; marinated in miso and garnished with Yama Gobou
- Grilled Alaskan Salmon Teriyaki 16.00
- Sauteed Shrimp 18.00
- Cayenne pepper, garlic soy, finished with light butter & aonori (seaweed flakes)
- Grilled Mongolian Lamb Chop 21.00
- (3 pieces) Creamy Sesame And Cucumber Salad
- Grilled Chicken Yaki 16.00
- Organic breast and leg served with sea salt, yuzu kosho
- Baby Japanese Eggplant with Two Sauces 11.00
- Vegetarian. Sweet miso and creamy spicy
- Grilled Alaskan King Crab Leg 29.00
- Yuzu-citrus butter sauce (1 pound)
- Grilled Filet Mignon Steak 6 oz. 26.00
- Soy, garlic and sesame dipping sauce
- Grilled Kobe Rib Eye Steak 10 oz 46.00
- Chef's Selection- Asian Barbecue Dipping Sauce, Garnished With Sautéed Asparagus
- Grilled Prime Filet of Kobe Beef 8 oz 46.00
- Soy, garlic and sesame dipping sauce with freshly grated mountain wasabi
- Singha Short Ribs (New) 22.00
- 6oz of Slow Cooked, Beer Braised Beef Short Rib with Hot Fire Mustard
Edamame & Salads
- Edamame 6.00
- Shishito Peppers 6.00
- Sauteed in soy and garlic
- Cucumber Sunomono with Shrimp 7.00
- Seaweed-Cucumber 9.00
- Crispy Ingen 8.00
- Tempura Green Beans With a Champagne Cream Sauce
Gyoza
- Shrimp 9.00
- Vegetable 9.00
- Chicken 9.00
- Beef 9.00
- Pork 9.00
Udon Noodles
- With Beef 16.00
- With Shrimp Tempura 14.00
- With Vegetables 12.00
- Geisha House Oden 20.00
- An Exotic Selection Of Japanese Vegetables And Seafood In A Delicate Smoky Broth, Fish Cake, Daikon Radish, Organic Free-Range Eggs, Burdock Root & Tofu Skin
Geisha House Special Hand Rolls
- Maine Lobster 12.00
- Lobster With Creamy Spicy Sauce, Lettuce, Cucumber
- Baked Crab 10.00
- Fresh Crab, Cucumber, Kaiware Sprouts And Cream
- Baby Bay Scallop 9.00
- Creamy spicy sauce, cucumber, orange tobiko
- Marilyn Monroll (Made with rice paper) 11.00
- Salmon tempura, avocado, kaiware sprouts, spicy sauce
- King Crab Wrap 15.00
- King Crab, Spicy Tuna, Cucumber, Tempura Flakes, Light Rice, Topped With Eel Sauce
- Lobster Wrap 15.00
- Lobster, Spicy Tuna, Cucumber, Tempura Flakes, On Light Rice, Topped with Eel Sauce
- Rocket Wrap 14.00
- Rock Shrimp Tempura, Scallops, Cucumber, Green Onion
Robata-Yaki
- Robata World 28.00
- Chicken, beef, salmon, asparagus and tofu-tomato (8 skewers total)
- Beef 14.00
- Filet mignon, asparagus, salt & pepper with a Teriyaki glaze (3 skewers)
- Chicken 11.00
- Tender chicken breast, teriyaki, salt & pepper,and real wasabi in one piece (3 skewers)
- Fish 14.00
- Salmon with ginger sauce (3 skewers)
- Bacon Wrapped Cherry Tomatoes 9.00
- (3 skewers)
- Vegetables 11.00
- Asparagus, cherry tomato, tofu and shiitake mushrooms (3 skewers)
Agemono (Tempura)
- Miso Glazed Rock Shrimp 14.00
- Lobster Tempura 24.00
- Rock Shrimp Tempura 14.00
- (choice of regular or sweet miso glaze) Creamy spicy and ponzu sauce
- Fried Calamari Karage Style 10.00
- Squid with creamy sauce and sea salt
- Chicken Karage 12.00
- With spicy and sweet sauce
- Mixed Tempura 16.00
- Shrimp (2 pieces) and seasonal vegetables
- Vegetable Tempura 12.00
- Seasonal Vegetables
Soup & Rice
- Miso Soup with Tofu & Green Scallion 4.00
- Miso Soup with Shiitake Mushrooms 7.00
- Miso Soup with Fresh Crab Legs 10.00
- Matzo Miso Soup 6.00
- Yaki Onigiri 6.00
- Grilled rice on a stick with sweet soy sauce
- Bowl of White or Brown Rice 3.00
Sushi and Sashimi
- Assorted Chef Selection Sashimi In Igloo Style Ice 38.00
- 12 peices
- Tuna (Maguro) 10.00
- Sashimi 14.00
- Toro 12.00
- Sashimi 18.00
- Yellowtail (Hamachi) 8.00
- Sashimi 12.00
- Hawaiian Amberjack (Kanpachi) 9.00
- Sashimi 14.00
- Albacore (Shiro Maguro) 8.00
- Sashimi 12.00
- Halibut (Hirame) 8.00
- Sashimi 14.00
- Salmon (Syake) 6.00
- Sashimi 10.00
- Sweet Shrimp (Amaebi) 12.00
- Sashimi 18.00
- Shrimp (Ebi) 7.00
- Sashimi 12.00
- King Crab (Kani) 12.00
- Spanish Mackerel (Aji) 7.00
- Sashimi 12.00
- Scallop (Hotate) 7.00
- Sashimi 12.00
- Squid (Ika) 7.00
- Sashimi 12.00
- Octopus (Tako) 7.00
- Sashimi 12.00
- Sea Urchin (Uni) 10.00
- Sashimi 18.00
- Salmon Egg (Ikura) 7.00
- Sashimi 12.00
- Flying Fish Roe (Tobiko) 6.00
- Sashimi 10.00
- Fresh Water Eel (Unagi) 6.00
- Sashimi 10.00
- Egg (Tamago) 5.00
- Sashimi 10.00
Light and No Rice Rolls
- Geisha Lips 15.00
- Tuna, Shrimp, Crab, Avocado, Kaiware Sprouts And Orange Tobiko, Wrapped In Cucumber
- Bentley 16.00
- Spicy Tuna, Salmon, Asparagus, Pickled Ginger Topped With Yellow Grape Tomato and Serrano Peppers
- Tokyo Breeze 15.00
- Lobster, Seaweed Salad, Avocado & Shiso Wrapped in Cucumber in a Serrano Sauce
Geisha House Sushi Rolls
- White Samurai 16.00
- Spicy Tuna And Cucumber Topped With Albacore, Avocado, And Spicy Crab And Ponzu Sauce
- Red Samurai 16.00
- Spicy Tuna & Cucumber Topped With Avocado, Tuna, Grape Tomatoes, Serrano Peppers, & Vinaigrette
- Ocean Dragon 15.00
- Shrimp Tempura And Crab, Topped With Fresh Water Eel, Avocado, Gold Tobiko, And Eel Sauce
- Call “911” Spicy Tuna 10.00
- Spicy Tuna And Cucumber
- Spicy Roof 14.00
- Shrimp Tempura, Cucumber, Avocado, Topped With Spicy Tuna And Sweet Sesame Miso Sauce
- The Hollywood 12.00
- Crab, Avocado And Cucumber Tempura Style, Topped With Eel Sauce
- Naked Roll 14.00
- Scallops, Asparagus, Green Onion, Tobiko, Topped With Salmon And Avocado And Sour Cream/Cilantro
- Red Rocket 16.00
- Shrimp Tempura. Crab Topped With Spicy Tuna And Avocado, Eel Sauce And Tempura Flakes
- Octopussy 16.00
- Diced Octopus, Spicy Cream Sauce, Scallions, Tobiko, Topped With Avocado, Spicy Tuna, Tempura Flakes
- Cherokee 16.00
- Salmon, Cream Cheese, Asparagus, Avocado, Seaweed, Tempura Style With Sweet Wasabi Spicy Sauce
- Smokehouse 14.00
- Scottish Smoked Salmon, Velvety Crab Mix, Red Onion
- Geisha's Vice 18.00
- Seared Albacore Sits Atop Spicy Wrap Of King Crab, Roasted Jalapeno, Mushroom, Cucumber, Scallions
- The Cowboy 12.00
- Filet Of Beef, Asparagus, Scallion And Cream Cheese, Topped With Eel Sauce
- Frightened Geisha 14.00
- Spicy Tuna And Cucumber Topped With Torched Salmon, Tobiko, Spicy Cream Sauce, Eel Sauce
- Chicken Teriyaki 12.00
- Grilled Chicken, Lettuce, Green Scallions, Topped With Eel Sauce
- Over the Rainbow 14.00
- Crab, Avocado, Cucumber, Topped With Salmon, Yellowtail, Tuna, Albacore, And Shrimp
- Dynamite 12.00
- Assorted Seafood Drizzled With A Spicy Cream Sauce, Scallions, Gold Tobiko, Dots Of Spicy Sauce
- The Chesapeake Bay Soft-Shell 12.00
- Deep Fried Soft Shell Crab, Lettuce, Cucumber, And Eel Sauce
- Vegetable Tempura 12.00
- Mixed Vegetable Tempura
- Green Lawn 10.00
- Cucumber, Asparagus, Burdock Root Topped With Avocado
- Surf and Turf 22.00
- Lobster, Filet Mignon, Green Scallion, And Sweet Sesame Miso Sauce
- Toro & Baked Scallop (New) 20.00
- Toro & Scallion Roll Topped With Baked Scallop & Spicy Mayo
- Sunset (New) 20.00
- Crispy Shrimp, Spicy Crab & Tuna, Cucumber, Topped with Torched Lobster, Avocado, Diced Red Onion