Shabu World serves piping hot bowls of meat, seafood, and veggie soup with cold pints of Sapporo or warm sake. The chefs prepare the entrees with a choice of sukiyaki, miso, or spicy soup bases, peppering the broth with a variety of spices and up to 20 pieces of meat or seafood. Shabu also serves select beverages, ranging from sodas and juices to plum wine, sake, and Japanese beers.
It's no easy task to make Eater.com's list of the "19 Hottest Ramen Shops across America." That's why for its ramen, Rakiraki doesn't use just any noodles and water. Recognizing that good water is crucial to crafting a rich, savory soup or making a flower giggle with delight, the restaurant set out on a years-long quest to find the perfect recipe, ingredients, and the purest H20 available. It also took Rakiraki years to find the perfect noodle, and one with an impeccable balance between firmness and smoothness.
All that diligent searching has certainly paid off, and diners understand why when they dive into the signature, ramen dishes, or combine ramen with rice bowls loaded with organic chicken and eggs. For a less traditional ramen experience, diners can slurp mouthfuls from a shovel, or test tsukemen dishes, which feature cold noodles served separately alongside a hot broth for dipping.
The chefs cater their seafood to meet any sort of craving at Moby Dick Fish Market & Grill. They grill fresh red snapper, monkfish, and swordfish to diners' specifications, enhancing the natural flavors with sauces such as creamy dijon or ponzu mayonnaise. They fry cod or monkfish for fish 'n' chips and simmer new pots of housemade clam chowder every day. Chef Kazumi, a sushi veteran with more than 30 years of experience, slices ruby-hued tuna and Northern California abalone into delectable morsels. Patrons can also purchase fresh fish and sashimi-quality fillets to prepare at home or use to lure trained seals out of their backyards.
Named for a Japanese raccoon-dog celebrated in myth for its roguish trickster image, Rocking Tanuki serves feasts of ocean-fresh nigiri and maki, tender katsu cutlets, and umami noodle soups and rice dishes. At the open sushi bar, chefs create inventive rolls such as an albacore and serrano-pepper Pancho Villa or a deep-fried California roll. Diners delicately munch on morsels of tuna and smoked salmon nigiri or show off chopstick skills as they pick up the pieces of tempura, chicken, and beef intermixed with udon and ramen. Deep crimson wallpaper, fluttering paper scrolls, and warm light from glowing paper lanterns unite to create a relaxing ambiance.
Rock 'n' roll. Tattoos. Southern Californian culture. These are a few of the things in which Art & Libations owner Tiffany Acker finds inspiration. She channels that inspiration into the classes she organizes at Art & Libations, during which instructors help students create unique artwork. The setup isn't too far off from that of other paint-and-sip businesses; the main difference is that there's a hip edge to the subject matter and the general vibe at Acker's events. Canvases, paint, paintbrushes, easels, aprons, and nontoxic, water-based acrylic paint are all provided.
At Tony's Sushi, guests feast on delicate plates of Japanese cuisine, ranging from sashimi and nigiri to steaming servings of chicken katsu curry and udon soup. The chefs concoct inventive rolls, such as the tempura shrimp Manager roll and the fried calamari and spicy tuna Alaska roll, to complement an array of classics. They stray from the conventional with oven-baked rolls, which they stuff with yellowtail, salmon, or crab and dare to omit adding the traditional requirement for oven-baked cuisine—pie crust.