Ittou Bento anchors a menu of Japanese-fusion cuisine around a selection of Eastern- and Western-inspired sushi rolls that changes every season. Meander into mealtime with a bowl of edamame pods, squeezing out savory bites before sporting husks as a fake mustache to hide from colorblind U.S. marshals. A catalog of hand and regular rolls share names with forces of nature, such as the Mudslide roll, a core of spicy tuna and cucumber bound in rice and covered with red snapper and wasabi-ponzu sauce, or baked crab and chipotle sauce clutched inside the Monsoon hand roll. The Twister roll seals a combination of crab and avocado beneath a seal of fiery tuna slices autographed in spicy mayo by Bill Paxton. (Soy paper can be spun around any chosen roll for an additional $1.) Coat toasty throats with a cool green-tea-mochi-ice-cream lacquer or tuck in taste buds with a slice of the new york–style cheesecake. Groups of four to six can clash chopsticks over a sushi boat of sashimi and rice-borne nigiri specials crafted from hamachi, albacore, yellow-fin tuna, ebi, salmon, and other fresh catches.
Under New management!!! Our other locations include Hikari Sushi in Montebello and Sake House by Hikari in Santa Monica. We strive to serve our customers with the freshest fish and ingredients and ensure that they enjoy the food and the time spent at the restaurant.
At K-Zo, owner-chef Keizo Ishiba crafts seafood and sushi plates with European panache. Keizo has been classically trained in Japanese and French cuisine, and his menu reflects both influences, often in the same dish. For example, he drizzles small plates of braised Chilean sea bass with a sweet soy sauce, steams clams in sake broth, and serves up fresh bites of Ankimo—monkfish liver, or, as he puts it, "foie gras from the sea." Of course, Keizo also puts his decades of experience toward arranging a long list of sushi options. He layers fish ranging from eel to mackerel atop rice to form nigiri, and prepares maki rolls with fillings such as popcorn shrimp and jalapeño peppers. Guests who hope to sample the full spectrum of his talents can even opt for a five-course prix-fixe meal, which concludes with a hot cup of tea. The restaurant's selection of other drinks covers hot and cold sakes, imported beers, and shochu—a distilled Japanese spirit similar to vodka but with more letters.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
Gonpachi fashions its menu of authentic Japanese fare and Edomae (Tokyo-style) sushi from locally sourced ingredients, as well as authentic foodstuffs purchased from Tokyo's Tsukiji Market. Gonpachi hand-pounds its soba noodles daily from buckwheat flour threshed and milled on the premises. These freshly noodled noodles can then be served chilled with a dipping sauce as seiro ($8) or in a hot broth as kake soba ($8–$9). Gonpachi in Beverly Hills also practices the slow-cooking robata-style, preparing delicacies such as Chilean sea bass ($6) and bacon-wrapped cherry tomatoes ($3) over the gentle firelight of a traditional oak-charcoal pyramid. On the other end of the cooked spectrum, sushi fans can trap spicy tuna rolls ($5) between the bamboo chopsticks in their hands or the insect pincers on their faces. Chopsticks also protect hands from the flavor explosion of the dynamite roll ($16).