Behind the modest, wooden sushi bar of Momoya, chefs prepare more than 30 sushi rolls to send out to waiting tables. You might try the Tiger Lady, a mix of shrimp tempura, spicy tuna, cucumber, and eel sauce. Or the Lion Man—same deal, but with salmon tempura. Kiss, Volcano, To Die For. The list goes on, and it's full of crabmeat, baby lobster, black cod, and a whole lot more. Sprinkled among all these rolls are hot apps such as edamame and baked yellowtail collar. Lunch and dinner combos—served with miso soup, salad, and rice—let you pair up your favorites from a selection of teriyaki, tempura, and katsu dishes.
From a menu composed largely of specialty maki, the chefs of Umi Sushi craft more than 40 types of rolls that serve as tasty pairings to hot entrees and more than a dozen colorful appetizers. Diners can kick off meals with plates of crisp agedashi tofu and ponzu sauce, moving on to special rolls lined with barbecue short ribs or spicy crab and tuna. Meals can be complemented with sips of hot sake from the bar or cold, imported beer.
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.
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.
For anyone who loves brown rice and sushi, Genmai is the place to eat. Genmai is the Japanese word for brown rice, which is one of their feature dishes, along with other cuisines that are rich in nutrients and versatility. In Japan Genmai is known for being a food that promotes longevity of life and overall health and that is the cornerstone of this delicious eatery. The restaurant advertises that they have the healthiest sushi in the county and at a great price. The environment is fun, the sushi is delicious and the staff is outstanding. Genmai Sushi is committed to being a "Hot Spot" and to providing the best overall experience to every person who walks in the door.
Across from the curving, 22-seat sushi bar, low-lit tables fill with platters of sushi flown in from across the globe. Outside, the beer garden buzzes beneath the glow of red paper lanterns, and cocktails, beer, and a selection of imported sakes flow freely. Three private dining rooms accommodate as many as 200 guests, and chefs craft an extensive menu of poultry and seafood dishes over a traditional robata grill. Sushi, sashimi, and hand rolls come together behind the sleek sushi bar, rolling up with cool slices of fresh fish into edible eight-piece cylinders.