You’re driving down Lindero Canyon Road, the sun is hitting the lake just right, and honestly, you’re probably thinking about where to eat. It’s that classic Westlake Village dilemma. If you’ve lived in the area for more than a week, someone has likely pointed you toward the Landing Grill and Sushi Bar. It’s sitting right there on the water. But here is the thing: a view only gets a restaurant so far. To survive in this part of town for decades, the food has to actually hold up. The Landing Grill and Sushi Bar menu is an odd, beautiful hybrid that shouldn't work on paper, yet it’s exactly why people keep coming back.
It’s a mix. You have high-end sushi sitting right next to a Greek salad or a classic burger. That sounds like a red flag at most places, doesn't it? Usually, when a kitchen tries to do everything, they do nothing well. But here, the "Grill" and the "Sushi Bar" aren't just names on a sign; they are two distinct identities sharing a kitchen.
The Dual Identity of the Landing Grill and Sushi Bar Menu
Most people go for the sushi. That’s just the reality of dining in Southern California. The sushi side of the menu is heavy on the "fusion" style that dominated the early 2000s and never really went out of fashion here. We’re talking about rolls that are dressed to the nines.
Take the Sunset Roll. It’s basically a local celebrity at this point. It’s got that spicy tuna base with yellowtail and avocado on top, usually finished with a bit of garlic ponzu. It’s bright. It’s fresh. It fits the vibe of sitting on a patio looking at expensive boats. Then you have the 911 Roll. It’s spicy. Like, actually spicy, not just "California spicy." If you aren't into heat, stay away from it, but if you want that kick of habanero or sriracha mixed with the richness of the tuna, it’s a winner.
But then there is the other side. The "Grill."
It’s almost like a separate restaurant. You’ll see a table where one person is eating a Yellowtail Sashimi with Jalapeño and the person across from them is cutting into a Filet Mignon or a Rack of Lamb. The Mediterranean influence is heavy here. You can feel the history of the owners in the recipes. The Greek Salad isn't an afterthought. It’s loaded with real feta, kalamata olives, and a dressing that actually tastes like someone’s grandmother made it.
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Why the Fish Quality Actually Matters
Let’s be real. Sushi in a landlocked suburb can be hit or miss. The Landing gets their fish delivered frequently, and you can tell by the color of the Maguro (tuna). It’s deep red, not that weird gas-station pink.
The chefs at the bar have been there forever. That’s a good sign. When you see the same guys behind the counter for five, ten years, it means the quality control is consistent. They know the regulars. They know that Mrs. Higgins wants her Albacore Delight with extra crispy onions and no radish. This kind of institutional knowledge is what makes a menu reliable.
Navigating the Signature Rolls
If you’re looking at the Landing Grill and Sushi Bar menu for the first time, it’s overwhelming. It’s huge. You have the "Basic" rolls, the "Special" rolls, and then the stuff that isn't even on the physical paper but the locals know to ask for.
- The Landing Roll: This is the flagship. It’s packed with shrimp tempura and crab meat, topped with eel and avocado. It’s heavy, sweet, and savory. It’s a meal in itself.
- The Baked Blue Crab Roll: If you like richness, this is it. It’s wrapped in soy paper, which gives it a cleaner mouthfeel than seaweed. The crab is warm, creamy, and melts almost instantly.
- Crispy Rice with Spicy Tuna: Every sushi joint does this now, but the Landing keeps the rice actually crispy—not greasy—which is a harder balance to strike than it looks.
Don't ignore the Sashimi Platters. If you want to test the mettle of a sushi chef, stop ordering the rolls covered in eel sauce and just get the raw fish. The Salmon (Sake) at the Landing is consistently buttery. The Hamachi (Yellowtail) has that signature snap. It’s clean.
Beyond the Raw Bar: The Comfort Food Factor
Sometimes you don't want raw fish. Sometimes it’s 6:00 PM on a Tuesday and you just want a decent plate of pasta or a piece of grilled chicken.
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The Chicken Piccata is surprisingly legit. It’s got that sharp, lemony caper sauce that cuts through the starch of the pasta. Or the Fish and Chips. It’s a bit of a curveball on a menu with Toro, but the batter is light and the fish isn't frozen-in-the-middle garbage.
Then there are the salads. The Seafood Salad is a monster. It’s piled high with shrimp, scallops, and calamari. It feels healthy until you realize how much you’re actually eating, but hey, it’s Westlake. We live for a good salad.
The Environment Changes the Flavor
Food doesn't exist in a vacuum. The Landing Grill and Sushi Bar menu tastes better because you’re sitting on the water. It just does. There is something about the breeze coming off Westlake Lake that makes a cold Sapporo and a Rainbow Roll feel like the peak of civilization.
It’s a family-run feel. Even though it’s "fancy" enough for a date, you’ll see kids there. You’ll see people who just came from the golf course. You’ll see people dressed up for an anniversary. The menu reflects that. It’s flexible. You can spend $15 on a burger or $150 on a massive spread of Bluefin tuna and premium sake.
A Note on Pricing and Value
Westlake Village isn't cheap. Let’s not pretend otherwise. You are paying for the real estate. However, compared to some of the ultra-trendy spots in nearby Malibu or the newer developments in Agoura Hills, the Landing is actually pretty fair. The portions aren't tiny "art pieces." They are actual meals.
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The "Lunch Specials" are the real pro move. If you go during the day, you can get bento boxes or sushi combos that are significantly cheaper than the dinner service, often featuring the same high-quality cuts of fish.
What to Order If You’re Overwhelmed
Look, I get it. The menu is long. If you want the "Standard Landing Experience," here is how you play it.
Start with the Garlic Edamame. It’s messy, you’ll smell like garlic for three days, but it’s worth it. Then, grab a plate of the Crispy Rice. For the main event, get one "special" roll—maybe the Tiger Roll—and a few pieces of Nigiri to actually taste the fish. If you’re with someone who hates sushi (why are you friends with them?), point them toward the Grilled Salmon or the New York Steak.
Finish with the Mochi. It’s simple, it’s cold, and it cleanses the palate after all that soy sauce and wasabi.
Practical Steps for Your Visit
- Check the Hours: They usually close for a few hours between lunch and dinner. Don't show up at 3:30 PM expecting a full spread.
- Reservations: If it’s a Friday or Saturday night, call ahead. The patio fills up fast, and you want that lake view. It’s half the reason you’re there.
- Parking: It’s in a shared lot. It can get tight during peak brunch or dinner hours, so give yourself five extra minutes.
- Special Requests: The chefs are generally pretty cool about modifications, especially with allergies. Just ask. They’ve seen it all.
The Landing Grill and Sushi Bar menu isn't trying to reinvent the wheel. It isn't trying to be a Michelin-starred experimental laboratory. It’s trying to be a place where a family can sit down, see the water, and everyone—from the picky kid to the sushi snob—can find something they actually want to eat. And in 2026, when everything feels like a chain or a "concept," that kind of consistency is actually pretty rare.
Next Steps for Your Visit:
- Call ahead to request a patio table if the weather is clear; the lake view is the restaurant's best "appetizer."
- If you are a fan of spicy tuna, ask about the "off-menu" spice levels for the 911 roll to see if they can kick it up a notch.
- Check the daily specials board near the entrance for seasonal catches like Jumbo Scallops or Uni (Sea Urchin), which are often fresher than the standard menu staples.