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.
Serving an assortment of Asian and Asian-influenced dishes, Feast From the East has more than 30 years of experience feeding Westsiders from its menu of wings, soups and house specials. The Westwood Boulevard is best known for two specific dishes: the Chinese chicken salad, with shredded chicken breast and wonton strips piled high, and its chicken wings, which come in three different styles. The dining area features a tremendous amount of comfortable seating, either at tables for two or the more communal banquette seating along the room’s dividing wall. Feast From the East also offers its own house brand of products, like salad dressings and those same wonton strips from the Chinese chicken salad.
There’s barely a plate in sight at Chego, where the menu revolves around made-to-order bowls. Starting with a simple bed of rice, chefs pile on toppings such as fried eggs, pork belly, wok-seared water spinach, and tofu fried with chili and garlic; they can also prepare custom combinations that are vegetarian and gluten-free. If you don’t want to take your chances, head to the permanent storefront on Overland Avenue. There’s also a food truck that’s always on the move, stopping only to dole out bowls and refill its engine with energy-packed rice grains.