Red Ginger Sushi - Woodland Hills

Food was ok but they price gouge here. It felt borderline disrespectful for the portion sizes ambience. I was just hungry… i would’ve gone to sugar fish if I knew these prices beforehand lol. In Woodland Hills!GL

(1)This is not Japanese food restaurant. This is fusion of Thai, Japanese, Chinese food superficial quality (2) Ordered the tempura udon soup, so so for a fusion place (3)Ordered the Basil's stir fried eggplant. Gosh, worst ever had. Basil leaves are super dry. from the eggplant to the pumpkin ... are still RAW. They could take off the pumpkin shell/skin, bake/roast the pumpkin first if keeping the skin , or at least cut it into thinner strips then cook well. Did the chef expect edible results with a quick stir cooking of such big pumpkin chunks? PS I actually did my best to take these photos that look better.

Food was great!! The double tuna roll was a bit small for $18 as were the other rolls....throughly enjoyed the garlic edamame!!

If you want the best and most fresh fish in the valley, come to Red Ginger. I'm telling you guys, this place has the best sushi I've ever had. The main chefs Jack and Joe are such awesome dudes and the waitresses are all so amazing. The service you get is phenomenal.

Sometimes we do things that suck up a lot of time and/or resources, but which are ultimately worth the outcome. Driving to sushi row on Sawtelle. Worth it. Enduring a Ventura crawl to Studio City for more local sushi. Will be worth it.And contrary to popular belief, it 's actually worth hanging out around the West Valley as restaurants are getting way better than their over the hill counterparts. And no, it 's not for the crowd. It 's worth hanging out here because of Red Ginger.In the corner of a nondescript strip mall on Ventura, Red Ginger is an excellent, creative, and modern sushi restaurant with an ever popular list of seasonal and steady ingredients. You 'll find sushi classics like ikura, otoro, and monkfish. While some of those types of sushi sound heavy handed, they 're served in small amounts and really serve to complement the high quality fish options like albacore, aji, and yellowfin. Jack has been the longtime owner of this highly trafficked sushi bar. He and his swift service team are all about 'omotenashi ' the Japanese philosophy of wholeheartedly looking after your guests. Guests are asked how hungry they are (very, in our case) and whether they would prefer to pair their meal with sake, wine or tea; the drinks change as the courses unfold, with every pairing perfectly matched to the food. The fish is so extraordinarily tender and sheathed with such skill by Jack himself that eating at his altar becomes more like participating in an old world Japanese art performance than witnessing someone knock up dinner in the Val.Expect no tables are available after 7 pm on weekends, so call ahead for ressies.