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 Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
With an arsenal of informative magazines, elegant photographs, and illuminating documentaries, National Geographic has inspired planetary responsibility and natural wonderment for more than 120 years. Their latest filmed adventure, The Last Lions, ushers viewers into the wetlands of Botswana's Okavango Delta, where a lioness named Ma di Tau and her cubs fight for their survival. From fleeing raging fires and cub-killing rival prides to wading through crocodile-infested rivers and the supermarket at rush hour, this family suffers perils that leave audiences touched and awestruck. Crafted by award-winning filmmakers, Dereck and Beverly Joubert, and narrated by Jeremy Irons, The Last Lions aims to raise awareness of dwindling big-cat populations while sharing a compelling story of hope. The film is rated PG for depictions of the food-chain cycle without the accompaniment of an Elton John song.
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.