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.
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).
When asked, world-renowned chef Nobuyuki Matsuhisa willingly reveals the secret ingredient to every one of his dishes: kokoro, aka "heart." He claims that his unique personality goes into each plate, imbuing it with flavor that can't be replicated, even by someone who has the exact ingredients and instructions. But heart isn't the only key to Nobu's success in cooking: he also cooks smart. His stints at sushi bars on three continents have led to a spicy, experimental streak that combines aspects of Japanese, Peruvian, and Argentinean cuisine and separates his seafood from the pack. That innovation is just one of the reasons why the critically-acclaimed chef has earned no fewer than nine James Beard Award nominations since 1997. A la carte servings of sushi and maki rolls headline the menu at Matsuhisa, but it's the signature hot and cold dishes that draw the eye, from lobster ceviche with limestone lettuce to king crab tempura, spiced with Amazu sauce and jalapenos. Alternatively, Chef Nobu can choose a set of surprising courses for an omakase meal, which encourages diners to sample new, exotic flavors and prepare for a future where the world has run out of cheeseburgers. As for drinks, the Hokusetsu Brewery in Japan crafts sake exclusively for Nobu and his restaurants, and servers pour it by the bottle or glass or mix it into sake martinis with Asian vodka, Japanese pickled ginger, and cucumber.
The chefs of California Roll Factory churn out more than 100 specialty sushi rolls given creative names such as the Picasso and the Some Like It Hot. The sushi-bar creations combine a huge variety of ingredients such as freshwater eel, spicy tuna, baked seafood, and avocado to fill out the broad menu. Diners can also sate their appetites with hot and cold Japanese appetizers and combo meals of tempura- and teriyaki-coated shrimp, salmon, beef, or chicken with sides of rice and miso soup.
Keep calm and eat sushi! Sushi Nishi-ya is a must for those visiting Glendale. Here, you get what you pay for, so while some of the prices may come off as a little intimidating, the menu is simply amazing. You couldn’t get fresher seafood if you’d gone out on the boat yourself, and with gorgeous décor, dining at Sushi Nishi-ya is an outing not soon forgotten! Some of their delicious rolls include dungeness crab from Alaska, smoked and fresh salmon, and even yellowtail from Osaka. And, their sushi includes selections like toro, albacore, halibut, squid, octopus, eel, and even clam! Sushi Nishi-ya has a lot of variety, presented in a great way and it’s all in a beautiful, intimate space. Anyone that likes sushi should love this Glendale sushi bar!
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.