The meaning of art may be subjective, but Mission: Renaissance believes that the basic, technical skills needed to create art are learnable, regardless of a student’s age or experience. The instructors at the studio, which was originally founded in 1975, illuminate the Gluck Method, which focuses on the classic rendering techniques that the great masters used on their first computers. The classes can accommodate students as young as 5, and they explore a number of different mediums—including charcoal, watercolors, and oils—while giving attendees the experience they need to appreciate art, as well as create it. Spread across 19 studio locations in southern California, attendance is capped at around six students per instructor, which allows them to offer artists more personalized feedback and more fitting nicknames.
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.
Jason Park’s connection to culinary ingenuity began before he was even born. His grandmother, a native Korean, began experimenting with blending Japanese and Korean cooking styles after she studied in Japan. She passed on her techniques and recipes to her daughter, who did the same to a young Jason.
From a young age, Jason showed his affinity for gourmet food by dutifully watching international cooking shows and sounding a trumpet whenever he bit into a perfectly salted popcorn. During college at UCLA, he dabbled in biology and psychology before returning to his true passion for cooking. After spending the next few years honing his skills in the kitchens of restaurants in Los Angeles and Osaka, he opened the doors of his own establishment as the executive chef.
At Maru, Jason draws on his grandmother’s principles of culinary fusion as he blends the flavors and textures of French and Japanese fare. He assembles dishes that range from Mediterranean risotto to sushi rolls using an ever-changing assemblage of seasonal ingredients, which he hand-selects each week at the Santa Monica farmers' market. He also has fresh fish flown in overnight from Japan’s seafood markets.
To complement Maru's continent-spanning dishes, sommeliers assemble balanced lists of local California wines, imported French blends, and Japanese sakes.
Since 1979, Teru Sushi has treated diners to a menu of fresh seafood prepared with traditional Japanese recipes and served amid elegant zen-like décor. Prep palates with a dish of steamy edamame before helping chopsticks to specialty rolls such as the Dragon Ball, which disguises a classic california roll in a costume of freshwater eel and avocado. The 911 sets taste buds ablaze by bundling shrimp tempura and avocado with spicy tuna, fanning the flames with even more spicy sauce that yields only to the placating coos of crispy flakes and sweet eel sauce. Rice-free morsels such as the albacore-wrapped Geisha Lips and the cucumber-bundled Twilight roll cater to special diets, while piping hot carafes of sake or a dessert of tempura-fried ice cream balance palates better than a perfectly seasoned triple beam.
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.
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).