Table Of Content
Chicken teriyaki, fried rice, spring roll, orange slices and salad. California roll, 3pcs of nigiri sushi, orange slices, tempura and salad. Black Dragon RollSoft shell crab, BBQ eel, cilantro, lettuce and cucumber rolled with wild black rice topped with tobiko and spicy mayo. DG RollShrimp tempura, cream cheese, cucumber, lettuce rolled with soy paper and topped with spicy tuna, crunchy crumbs, & unagi sauce.
21 Sushi House has an all-you-can-eat option - Banning Record Gazette
21 Sushi House has an all-you-can-eat option.
Posted: Thu, 28 Dec 2023 08:00:00 GMT [source]
Roll Call: The 12 Best Spots for Sushi in Los Angeles
Chef Jason Shimizu, who comes to Sushi Roku after working at San Francisco restaurants including the Shota and Ozumo, will head up the Palo Alto kitchen. On the menu, expect non-traditional Japanese cuisine such as toro carpaccio, octopus crudo, and baked cod with sweet miso. And while the menu does offer sashimi and nigiri, there’s also a list of rolls like the White Lotus, which features popcorn shrimp tempura, avocado, and asparagus and comes topped with albacore, crispy onions, and wasabi truffle soy.
(Serverd with Soup or Salad)
Mini California roll, tofu skin pocket, chicken teriyaki, fried rice, oranges & salad. Served with your choice of Egg Drop, Miso or Hot & Sour soup. Clear soup and Wonton soup available for extra charge. Before all the hotels, cookbooks, and celebrity friends, there was chef Nobu Matsuhisa’s flagship Beverly Hills restaurant.
Soup & Salad
Stir-fried scallop, beef, brocolli, red pepper, black mushroom, and zucchini with chef's special brown sauce. Vegetable roll, tofu skin pocket, fried tofu, orange slices and salad. Stir-fried napa, onion, bean sprouts, celery, carrot, mushroom in white sauce with crunchy noodles on side. With flashy interiors and free-flowing cocktails, this mini-chain might be the most LA of them all.
Unlimited fresh Sushi & Sashimi
Given the high standards and top-notch seafood being used, the $80 omakase is a steal. They stock a phenomenal variety of sake, shochu, and Japanese craft beer. The gut reaction to the phrase “strip mall sushi” might be to run in the opposite direction. But in LA, many wasabi wizards toil in nondescript shopping center spots, often in the San Fernando Valley, including Shin’s Taketoshi Azumi, who named his Encino restaurant after the one his late father ran in Tokyo.
Sashimi
Downtown offers choices at all price points, but one of the finest is this brick-walled Michelin-starred sushiya in the historic core. Helmed by Tokyo native Hiroyuki Naruke, Q serves lunch and dinner omakase ($75 to $200 per person) that begins with tsumami (small appetizers) and continues with several rounds of sashimi and nigiri. He spent decades perfecting the red vinegar and sea salt ratio in his rice and uses a variety of techniques to achieve peak flavor from fish including aging, curing, playing with temperatures, and torching it with a handheld flamethrower.
Eater SF main menu
The folks behind the bar were all trained in Ginza at the main outpost, which contributes to the $300 price tag. LA-based TAG Front Architects designed the 4,500-square-foot restaurant, which features textured Japanese brick tile on the exterior and interior details including an accoya wood screen, live edge walnut bar tops, and textured glass panels. Innovative Dining Group co-founders Lee Maen and Philip Cummins say they hope the restaurant draws diners from both Silicon Valley and the Peninsula and are excited to be a part of the area’s legendary tech community. In 2022, the company also shared plans to open a location of Boa Steakhouse in Palo Alto, though details of that project’s future have yet to be announced. Diners of a certain age may remember when West Hollywood’s Sushi Roku seemed to draw celebrities through its doors like flies to honey. The stylish restaurant, which first debuted in Los Angeles in 1997, even appeared in a handful of reality TV shows that were popular in the early aughts including The Hills and Rachel Zoe Project.
Despite being around for decades, the restaurant is regularly packed and still churns out top-quality sushi using both the expected (albacore, freshwater eel, and sea urchin) and uncommon (bonito, sardine, and orange clam). There’s also a wide selection of oysters, cold dishes including sashimi tacos, and hot specials like black cod with miso and chicken truffle dumplings. Many of his best ideas are also served with a side of waterfront scenery at Nobu in Malibu or in Newport Beach's Lido Marina Village.
A glitzy new sushi restaurant arrives in the heart of Silicon Valley later this month. Sushi Roku, known for its menu of rolls, sashimi, and other upscale Japanese fare, will be located at Stanford Shopping Center in Palo Alto and opens on Tuesday, April 30, marking the long-running restaurant’s first expansion into Northern California. The restaurant rolls out with dinner service beginning at 5 p.m. Seven days a week and plans to add both happy hour and lunch in the coming weeks. Chasu Pork RamenJapanese fresh ramen in a rich hot broth served with Chasu pork, soft boiled egg, seaweed and scallions. You know a sushi joint is a cut above when even the miso soup is next level as it is at this 16-seat West Hollywood counter where bowls of broth are concocted with a trio of aged miso pastes.
It results in unique and tasty creations like baked lobster with miso hollandaise and blue crab caviar with garlic aioli and truffle soy sauce, making Sushi Roku a good place to go with someone who would rather have steak than smelt egg. The white walls, paper lanterns, and blond wood can evoke the wrong first impression of this 39-seat, dinner-only restaurant on Pico as the food is anything but boring. The Michelin star recipient starts with house-made tofu, organic produce from the farmers market, and mostly wild-caught fish splayed gracefully over rice or wrapped in seaweed. Even finishing details like hibiscus salt, yuzu pepper, and mountain yam paste are well thought out. Complete the experience with green tea ice cream churned from scratch. Sauteed vegetable with shrimp, scallops, chicken and beef with chef's special brown sauce.
"I feel like a victim. I feel victimized and violated... It's just scary," she said. Hamachi JalapenoHamachi belly sashimi served with thinly sliced jalapeno in ponzu sauce. Hiroyuki Urasawa is a legend in LA’s Japanese food scene although not always for the best reasons. Setting employee lawsuits alledging chopstick assault and unpaid wages aside, when it comes to omakase, he and his Rodeo Drive institution in Beverly Hills only ever get high marks—including two Michelin stars in the most recent Los Angeles guidebook. Urasawa personally inspects and approves every piece of seafood that is flown in daily and then turns it—plus edible gold flakes, foie gras, and truffles—into beautiful plates that respect tradition and push boundaries simultaneously. Reservations are hard to come by despite the 25-course experience costing $400 before drinks.
Currently, Sushi Roku has seven locations (including the upcoming Palo Alto outpost) spread across California, Texas, and Nevada. All are owned by Innovative Dining Group, the Southern California-based team behind Boa Steakhouse, Katana, Robata Bar, and a handful of other restaurants. While the sushi section of the 13-course kaiseki meal is small, it’s mighty enough to merit inclusion. "Chef’s Table" subject Niki Nakayama cut her teeth at Brentwood’s acclaimed Takao before embarking on a three-year working journey around Japan. The minimalist Palms space, her third solo venture, is a culmination of all her culinary experiences. With the help of added girl power from sous chef Carole Iida-Nakayama and their own organic garden, Nakayama has modernized the traditional, often formal Japanese style that emphasizes balance and seasonality.
Although it’s open for dinner, Sugarfish is far more popular with the lunch crowd and as they do not take reservations, prepare for a hefty wait. 7 pcs of sashimi, California roll, edamame, orange slices and salad. Tucked into the Beverly Hills location of Sugarfish, mackerel master Osamu Fujita was handpicked by chef Nozawa to man the tiny bar.
Chef Take runs a tight ship on his side of the counter but is warm and talkative with customers. The vibe is casual and the price point, even for omakase, especially at lunchtime, is far more reasonable than his Michelin-starred peers on the other side of the hill. Only purists need apply as there are no kitchen items like chicken teriyaki. Thai-style stir-fried rice noodle served with bean sprout, carrot and lime on the side. For shrimp entree, please add $2.00 for substitution. Choice of udon or soba noodles with choice of chicken, beef, pork, or vegetable.
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