At Ichiban Japanese Restaurant & Sushi Bar, each specialty roll reels in hungry visitors with a core of flavorful ingredients such as roasted eel, mussels, and spicy sesame sauce. Of the many rolls on the menu, the Box Sushi roll with seared tuna and spicy crab meat might be the most unique one, since it uses a Japanese wooden box instead of seaweed paper to achieve its classic tubular shape. In addition to rolling sushi, chefs also top donburi Japanese rice bowls with teriyaki chicken and curried beef. Even the appetizers are steeped in distinctly Asian flavors, from fried pork gyoza dumplings to veggies encased in a crispy tempura shell.
Small surprises abound inside Takenoya, where ice milk tea might contain sweet bites of mango jelly and one of the sushi rolls might arrive wrapped in soybean paper or cucumber rather than traditional seaweed. Those interested in eschewing surprises can build their own bento box, which compartmentalizes their chosen meals of chicken teriyaki, nigiri, or other specialties into neat squares alongside soup, salad, and rice. Savory noodles swirl amid shrimp tempura in the nabeyaki udon, one of several noodle dishes. The menu also includes traditional plates such as pork katsu, japanese curries, and korean short ribs.
The elaborate sushi listings showcase more than 25 signature rolls. The spicy tempura-lobster roll nestles its namesake ingredient against cucumber, avocado, sprouts, and smelt egg, whereas the summer fresh roll cocoons tuna, salmon, and yellowtail inside a cucumber shell. Four types of box sushi are prepared with a pressing box, which molds each bite into a tiny cube.
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.
In Japan, the cuisine is as colorful as it is flavorful. At Asian Grill, the chefs pay homage to Japan with their own eye-catching renditions of sushi, teriyaki, ramen noodles, and other Japanese classics. They wrap a paper-thin layer of bright-green avocado around the mini caterpillar roll, and radish sprouts add height and a pop of color to the Salmon Dreams roll. Beyond sushi, their menu also spotlights hot dishes, including pan-fried noodles and barbecue short ribs.
Fresh frozen yogurt swirls into cups as guests look on with hungry stares. The fruit experts at Fruitland Fresh also satiate sweet cravings with smoothies with or without tapioca pearls in them, in a variety of flavors such as green apple or taro.
Having mastered several subsets of Chinese cuisine, the chefs at China Pavilion couldn't fit all their entrees onto a single menu. So they created three: one with America's popular staples, one brimming with traditional platters, and one showcasing chef specialties. The first lines up dishes that are now familiar—sweet 'n' sour chicken and mongolian beef—as well as recognizable feasts served in new ways, such as the peking duck wrapped in crepes. More traditional and exotic options abound on the Chinese menu, such as pickled cabbage and pork noodle soup, or spicy king crabmeat sprinkled with basil and served in a clay pot. The chefs’ selections, meanwhile, range from classic to experimental: strips of Angus beef sizzle in oyster sauce, and garlic-pepper salt coats Alaskan halibut in a wok. China Pavilion’s full cocktail bar balances meals with citrusy sips of sour plum martinis, and on weekends, visitors can drop by for a dim-sum brunch that leaves tongues more satisfied than an astronaut wearing Moon Boots.