Zono Sushi's fish-savvy chefs please palates with their diverse menu of sushi, bento boxes, and Japanese entrees. Layering finely sliced fish across tender rice and papery sheets of seaweed, chefs array their 33 signature sushi rolls on sleek modern stoneware. Lunchtime bento boxes boast teriyakied meats or sushi and sides of rice, salad, and miso soup, brought safely to tables under the protection of flavorful packing peanuts.
Contemporary French cuisine that features locally grown seasonal ingredients and the latest techniques to create dishes that are truly inspired. Behind our sushi bar Master Sushi Chef Hiroshi Kawahito uses the freshest ingredients to create small works of art that are as pleasing to the eye as they are the palate.
White is the traditional color of an artist's canvas. At Zushi Restaurant, however, the canvases come in shades of aquamarine, cobalt, watermelon, and lemon yellow. It's onto this colorful collection of dinnerware that chefs plate sushi in startling shades and variations, with garnishes such as orchids, orange slices, and wasabi "leaves" completing each still life. The rolls themselves range from simple to elaborate. The standard list includes sushi with a single element, such as quail egg, scallops, or sweet shrimp. By nature a minimalist art form, Zushi's sashimi nevertheless demonstrates inventiveness with the lemon tako—alternating layers of octopus and lemon, accompanied by a blossom-shaped dish of sesame oil for dipping.
It's with the more complex rolls that Zushi's chefs really flex their creative muscles. The addition of heat to the preparation of baked and tempura maki adds contrasting textures and temperatures to the table. The deep-fried california roll sports a cloak of crispy batter. The warm outer layers of the baked barbecue beef roll mask the cool fresh tuna at its core. Heat is also prominent, twice, in the spicy barbecue pork, or once in the shrimp teppan yaki. House saki—served hot or cold—can extinguish or augment the fire in one's mouth, accordingly.
Imagine you are hungry, specifically for fish. Do you really have time to wait around for fish to be cooked when you could simply encase it in a luxurious cylinder of rice and call it dinnertime? Today's Groupon serves the sea's friskiest foodstuffs raw in a rolling rice roll rolled right into your pearlynets: for $20, you get $40 worth of sushi, sake, and Japanese cuisine at Japon Bistro, the Pasadena eatery that Citysearch named one of the Best LA Sushi Restaurants in 2007 and Zagat rated "very good to excellent."
When one steps inside, Geisha House "can feel like another planet," says the Los Angeles Times. A self-described "surreal, high-class brothel," Geisha House pays homage to Japan's late-night history and adds modern twists such as backlit neon panels in sultry shades of red and pink. A curved mezzanine grants a bird's-eye view of candlelit tables crowned with specialty rolls full of burdock root, tempura flakes, torched lobster, and other adventurous ingredients. Chatter emanates from a 50-foot sake bar serving the Japanese rice liquor straight or poured into specialty cocktails, sips of which flank bites of carpaccio, mongolian lamb chops, and udon noodles in fragrant broths. A lively dance floor invites diners to remember the simple joy of motion and lets method actors cast as sprinklers fit in.