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It may not be the easiest restaurant name to say. But, those in the know can easily pronounce Tsujita. After all, Tsujita LA and Tsujita Annex have been popular ramen destinations on Sawtelle Blvd. since 2011. And, last year Tsujita opened it's 3rd location on Sawtelle Blvd, Sushi Tsujita, in the space that used to house Orris. If you didn't know how to say it before, you will quickly want to learn it now. I had been to Tsujita for lunch and had the special lunch deal - Bara-Chirashi, a bowl of warm sushi rice with an assortment of sashimi and miso soup for $15. (Note that they only make 15 of these each day.) Bara-Chirashi But, I was really looking forward to coming back for dinner where they serve an edomae-inspired, omakase-focused menu. Edomae-inspired means is that the dishes are about simplicity. Because it about the fish, it is about serving the best quality. And omakase means that you are in the chef's hands. There are three price options, $120, $150 and $180, and once you make that decision, you sit back and leave the rest to the chef.
02 February, 2015
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!
16 June, 2014
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.
14 April, 2014
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