Photos: Sushi Tsujita in West L.A.

Bachiko senbei, fried salted sea cucumber entrails, is one of the dishes that might be served as part of an omakase dinner at Sushi Tsujita. Dishes at the restaurant are often prepared with centuries-old techniques.  (Lawrence K. Ho / Los Angeles Times)

Chef Shigeru Kato, a native of Tokyo, creates one of his edomae-style sushi dishes. His sushi resembles delicate, exquisitely scented Japanese charcuterie.  (Lawrence K. Ho / Los Angeles Times)

Mushi awabi, steamed abalone with tofu skin, is served with spinach.  (Lawrence K. Ho / Los Angeles Times)

The design of the restaurant blends traditional Japanese bamboo with a more modern flair.  (Lawrence K. Ho / Los Angeles Times)

Guests can wait outside in an enclosed patio dominated by a large chandelier before being seated. The venue, near Tsujita Annex on Sawtelle Boulevard, feels very intimate.  (Lawrence K. Ho / Los Angeles Times)

Assorted sushi includesbluefin tuna, suzuki sea bass, uni ikura, fatty tuna, kelp grouper and a homemade edomae-style egg omelet. You can request no bluefin tuna at the beginning of the meal if you are concerned about its endangered status.  (Lawrence K. Ho / Los Angeles Times)

The dining area and sushi bar at Sushi Tsujita. The small restaurant charges $120, $150 or $180 for its omakase meals.  (Lawrence K. Ho / Los Angeles Times)