Pure Unadulterated Sushi Bliss
Chef Saito is the personable, quiet master behind this small traditional sushi spot where they focus on high quality fish accentuated by subtle Japanese flavors. They avoid the California style, lots of chopped and mixed with mayo mixes of two or three kinds of fish, fried in crunchy batter, with eal sauce on top type of appetizery sushi. (Chef Saito laughed at my description of American sushi). The sushi comes prepared as a precise cut over warm rice with a dash of yuzu paste, ponzu sauce, ground sea salt, lemon, shizo leaf, pickled nori, or a hint of wasabi, as appropriate.
Chef Saito often serves his fare with a friendly instruction: no soy sauce or wasabi. I noticed that he stopped serving wasabi with the fresh ginger he gives to his patrons. He said ""You don't need it. . . sometimes wasabi is ok, but most people abuse the sushi."" He is all about pure sushi accentuated with fresh, subtle flavors, but with reserve.
I order almost exclusively off the daily specials menu. When they have Keiji, you are in for a treat. The melt in your mouth baby salmon are not at all fishy, and have the fattiness of toro. The toro and live scallop, also amazing, are prepared with respect for the ingredients as well. There are always a variety of mackerals and snappers too. The rock shrimp tempura and spicy tuna biscotti (fried rice cake with thin jalepeno slices) are the highlights of the kitchen-prepared choices.
The name refers to a certain meter in jazz music, which the 4 on 6 features on Sunday nights. Saito is proud of the name. He pointed out to me that ""4 on 6"" is an expressive, while most other exclusive sushi restaurants take the chef's name. The jazz is great, but gets loud. You will absolutely enjoy the music, but it does make conversation difficult.
4 on 6 is ""exceptional cuisine, worth a special journey."" My best advice is that if you are headed to Encino for sushi, ignore Katsu-Ya across the street, and find the place behind Tony Roma's.