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West LA can add another restaurant to its long list of Japanese restaurants that line Wilshire Blvd, Santa Monica Blvd, Olympic Blvd and Sawtelle Blvd. Originally in Valencia, Maru opened in the former home of Sasabune in 2013, only to close its doors for two years. Now the doors of Maru are officially open again. Located in the base of an office building with large windows that look out on Wilshire Blvd, there are two bars - a cocktail bar and a sushi bar, as well as a communal table and individual tables. The restaurant is spacious but the juniper wood tables add a sense of warmth to the space. Maru Sushi Bar Maru is owned by Chef Jason Park, a classically French trained chef. This is what sets Maru apart from the other Japanese restaurants in the area. The menu, which is seasonally inspired and market-driven, is French-Japanese. From sushi to steak, the menu has a range that will satisfy many.
Los Angeles is filled with sushi bars and in full disclosure, I am a traditionalist when it comes to sushi.  I love little hole-in-the-wall sushi bars that are not about décor or fuss or “Americanized” rolls but rather about the fresh melt-in-your-mouth sushi and sashimi. But, some of my friends like the creative rolls like Philadelphia rolls, Rainbow rolls and more. And, yes, I even have a few friends who are vegetarians or gluten free. So, where can we go that will satisfy all of our likes? Kabuki Japanese Restaurant Named after the traditional Japanese theater which began performing during the Edo Period in the 17th century, Kabuki Japanese Restaurant is perfect for the novice sushi eater and the more experienced. With more than 200 dishes on the menu, it can be quite overwhelming to choose!
When it comes time to splurging on a meal, n/naka is the place to do it. From ambiance to presentation to flavors, Chef Niki Nakayama offers a traditional Kaiseki menu that will capture your attention. Kaiseki is the traditional multi-course Japanese culinary which consists of a sequence of small dishes, each artistically arranged. At n/naka, Chef Nakayama uses the freshest seasonal ingredients, including vegetables from her own organic garden and presents them in their most natural and purest states. There is a level of formality to n/naka. The restaurant is in a nondescript building that looks like it was a former house. Reservations are required and when you walk in, the rooms are sparse with simple settings.