Sushi Dragon

Honestly my new favorite sushi place. I've been here a few years ago and I remember liking it. Came back again for my birthday and I definitely love this place. The food is perfect, atmosphere is great, the price is amazing, and the staff is so genuine. My other two favorite sushi spots around here are SakeSake and Toriyen, but The Sushi Dragon takes the cake.

Tommy-San is the best sushi chef ever. My sons took me here for my bday. Tommy-San took time to sit with us to take a picture for my bday. The sushi is always fantastic, delicious, and fresh.

First time customer here for dinner on March 3, 2023.
-Extremely friendly staff and sushi chefs
-absolutely delicious
-big glass oyster shooters
-fresh fresh fresh
-definitely returning many times in the near future

I've been coming here since finding out how great sushi is. But everything on the menu is good. Try the chicken Udon. I think it's pretty cool that it also lies at the start/end of vineland and sunland.

Everything from the sake to the sushi was very excellent! Everything tasted so fresh and flavorful. Me and my wife enjoyed it very much and we will visit again soon. I recommend this hidden gem to everyone in the valley. Thank you.

I live in Sylmar, and the sushi options aren't great. On a whim, I tried this place and was blown away. Fantastic flavor, fresh ingredients, and reasonably priced lunch combos. The staff is also VERY nice, and were really patient when I was late in picking up an order after getting a flat tire. Definitely a new go-to spot!

The best sushi around, fresh and delicious. Chef Tommy is the Greatest..

Sun Valley is in some ways an improbable location for Japanese Sushi run by a real live Japanese Sushi Meister. Vineland is chock full of eateries that serve tacos, enchiladas, maybe even birria or a huachinango a la Vera Cruzana, but like a miraculous mirage in a fading little strip mall, Sushi Dragon metes out a flurry of excellent raw seafood, rice vinegared Sushi rice, Tempura, and other Japanese delicacies.

The Sushi bar is limited with only about 6 chairs so if you want to see the Master at work creating Sushi magic, arriving before 6pm is de rigueur.

Also the added benefit is that there is a "happy hour," a specially priced menu of beer & Sakè (sah keh) that goes with an assortment of snacky foods also listed in the happy hour menu which runs until 7pm. Order the "Shrimp Bomb" cuz it's great. So the early bird does get the worm at Sushi Dragon.

I opted for the chilled Sakè (sah keh), Hakutsuru, in the large 8oz Tokkuri or Sakè carafe. It is a clean bouquet that has a hint of Sakè Kasu (lees), and is clean & astringent with a sweet, neutral after taste. Hakutsuru goes well with Sushi & Sashimi & acts as a good palate cleanser in between bites to refresh the mouth.

Generally, like drinking a series of wine or Sakè, it's good to first drink the delicate, nuanced first & work your way toward the strongest tasting. Sushi/Sashimi may also be better enjoyed by following the same method.

1) I started with the Aoyagi (ah oh ya ghee) or Orange clam which looks like a huge cockle about 4 to 5 inches across. The flesh is firm, yet supple for the finger shaped portion, & velvety soft in the round cuts with a lively sweet, sea kissed minerality.

I asked for Yuzu Kosho-, a puree of the zest of the Yuzu, Japanese citrus, & pureed green chiles, which is a good gaistrique with piquancy that is a good contrast to the Aoyagi.

Accompanying this elegant Sashimi were thin strands of Daikon or Japanese giant radish, and carrots. These acted as a refreshing counterpoint to the meatiness of the Aoyagi.

2) Took a break from the raw, and ordered Gyoza (ghee yoh zah) which are dumplings filled with finely minced pork, cabbage, onions & flavoured with some garlic, pepper, touch of ginger.

The Ponzu (pone zoo) Sauce was a mixture of Sho-yu (soy sauce), lemon juice & touch of Japanese rice vinegar. Again, the Ponzu acted as a gastrique to liven up the porkiness.

3) One of the specials of the day was the Hon Maguro which is Bluefin tuna. I requested to have the fattiest portion which was close to Chu- Toro or medium fatty belly to be chopped up with green onions and put into Temaki or handroll Sushi.

Chu- Toro is meaty, beefy, slightly aged so that it smells a little of prime aged beef. The addition of the funky green onions is a great pairing of two strong tastes that when paired together create a satisfying earthy, meaty, blood based minerality for the true carnivore.

4) The last dish was the Tempura Calamari. The batter is super light, thin, & crunchy. The oil that it is fried in is fresh & sweet. Some unethical restaurants use the oil to fry in until it is so full of the previously fried ingredients that the oil starts to taste rancid & old, but not at Sushi Dragon.

The last dish was paired with Koshi Hikari beer from Japan that is of medium body, smooth, slightly sweet, with mild hops adding a slight bitterness to balance out the sweeter components. Refreshing yet substantial so that it was ideal drinking in between bites of the Tempura Calamari.

Tommy, Sushi Chef extraordinaire, & waitresses, Ayame & Daisy are all so very accommodating & friendly as well as being able to see ahead & give service where it is needed.

The clientele at the Sushi bar was also amiable & into friendly repartee. Sushi Dragon is an unpretentious restaurant where the Sushi is excellent, & the atmosphere is mellow & laid back. Great place to unwind & have a nosh while tippling on some Sakè.