Peek here for details ABOUT     SUGGEST A MENU     CONTACT     RSS SEE WITH COOL FONTS OR NOT-SO-COOL FONTS As part of a larger identity redesign for this chain of 70-plus restaurants flinging sushi by the conveyor belt, &Smith created an iconographic menu with illustrations for all the sushi rolls available as well as all other offerings. It’s like the most delicious infographic ever and it extends from the multiple-page menus to menu boards to tiny billboards for your table promoting new or best-selling rolls. So next time that weird roll with the sauce swings by, you’ll know exactly what it is. By Armin on 04.26.2016 Art of the Menu, is a division of UnderConsideration, cataloguing the underrated creativity of menus from around the world. Art of the Menu uses Typekit to render Proxima Nova by Mark Simonson and Adelle by Type Together. Art of the Menu is run with Six Apart’s MovableType 6.1.1 Syndicate / RSS Feed All comments, ideas and thoughts on Art of the Menu are property of their authors;

reproduction without the author’s or Art of the Menu’s permission is strictly prohibited Contact us by e-mail Thanks to our advertisers UnderConsideration is a graphic design firm generating its own projects, initiatives, and content while taking on limited client work. Run by Bryony Gomez-Palacio and Armin Vit in Austin, TX. Brand New / Displaying opinions and focusing solely on corporate and brand identity work. Art of the Menu / Cataloguing the underrated creativity of menus from around the world. Quipsologies / Chronicling the most curious, creative, and notable projects, stories, and events of the graphic design industry on a daily basis. Flaunt: Designing effective, compelling and memorable portfolios of creative work. Brand New Conference videos / Individual, downloadable videos of every presentation since 2010. Prints / A variety of posters, the majority from our AIforGA series. Other / Various one-off products. Brand New Conference / A two-day event on corporate and brand identity with some of today's most active and influential practitioners from around the world.

Brand Nieuwe Conference / Ditto but in Amsterdam. Austin Initiative for Graphic Awesomeness / A speaker series in Austin, TX, featuring some of the graphic design industry's most awesome people. Favorite Things we've Made / In our capacity as graphic designers. Projects we've Concluded / Long- and short-lived efforts. UCllc News / Updates on what's going at the corporate level of UnderConsideration.riso per sushi ebay“Don't dunk your nigiri in the soy sauce. where to buy sushi grade fish in nashville tnDon't mix your wasabi in the soy sauce. yo sushi takeaway bristolIf the rice is good, compliment your sushi chef on the rice.” –Anthony BourdainOver the past few decades, sushi has come a long way in LA, from a slightly suspicious serving of raw fish, to ubiquitous sushi restaurants popping up overnight, from Beverly Hills to the Valley, to its present state as a sushi destination that rivals Tokyo for the excellence of its sushi and the elegant beauty of its dining venues. sushi with ebt card

Sushi aficionados could spend a month exploring LA’s sushi offerings without exhausting the possibilities.“LA is one of the first cities outside of Japan to really embrace sushi,” says Stacey Sun, the director of dineLA. “It’s safe to say our love of sushi goes deep. While we embrace the traditional Japanese approach to sushi, there is a more relaxed vibe in LA vs. Tokyo.”The highlight of my recent visit was lunch at the very simply named Q, in downtown LA, where sushi chef Hiroyuki “Hiro” Naruke creates magic with his sushi knives and some of the finest cuts of fish to be found in LA.sushi grade fish norfolk vaChef Naruke grew up in Tokyo, where he first tried sushi when he was only 5 years old. sushi fisch kaufen hannover“Even though traditional sushi was street food,’ he says. “

It was very expensive when I was a child and reserved for special days.”The 26-seat restaurant has been attracting acclaim since its opening in 2013. “People come right off the plane to our restaurant,” says Shon Morgan, one of the three law partners who opened Q.The menu at Q changes everyday, and during my meal, standouts were the octopus, which is cooked for four hours in water at below the boiling point, and seared sea eel, one of Hiro’s signature dishes. Nothing at Q is pre-made. Chef Naruke uses hand-cured ginger, and hand-grated wasabi root priced at $100 a pound. “One of Hiro’s hallmarks is no sugar in the rice,” says Morgan.Little Tokyo’s Japanese Village Plaza is a good choice for families who might be introducing their kids to sushi for the first time. There are plenty of shops selling Japanese goods and souvenirs, buskers on the street, and balloon-like lanterns bobbing above passersby. At Kula, the oldest sushi bar in LA, plates of sushi pass in front of diners on a conveyor belt, kaiten zushi-style.

Kids can enjoy the empowerment of choosing their own dish as it motors past. Another restaurant of note in the Japanese Plaza is Oomasa, which offers Sushi for Children, consisting of tender slices of fresh tuna, shrimp, egg omelet, rolled sushi and fruit.Sushi Gen is an extremely popular Little Tokyo restaurant, especially at lunch. It’s common to see customers lining up at 11 a.m., an hour before the restaurant opens, to guarantee a table at the first seating. Many order the $17 Sashimi Deluxe Special.Beverly Hills has its own sushi scene going full steam, and standout restaurants include Kiyokawa, Nozawa Bar, Shunji, Kiriko, Echigo and Sushi Sushi.“Given my obsession with sushi, I’ve tried a lot of places,” says Sun. “One of my most memorable experiences was dinner at Nozawa Bar, which is from the same team behind SUGARFISH, tucked in the back of their Beverly Hills location. The restaurant has a speakeasy vibe and when you pair that with their unique selection of fish, you’ll want to keep this your own little secret.”

In addition to Downtown LA, there are fine sushi restaurants to be found further afield, on Ventura Boulevard in San Fernando Valley. Two of the best are Kiwami and Asanebo, which are right across the street from each other.As far as LA trends go, Sun notes that junk food sushi is becoming less relevant and higher end sushi restaurants are trending where omakase (chef’s choice) is a diner’s only option.Sun has some advice for sushi aficionados traveling to LA for the first time. “I would definitely suggest doing a sushi crawl in Downtown Los Angeles," she says. "Within the last couple of years, Downtown has become a sushi mecca. There are three great sushi restaurants within a few blocks of each other: Sushi Zo, Q and SUGARFISH.”One tip from Q: Refrain from adding ginger to the bite of sushi, and instead use it as a palate cleanser between courses. And when eating a piece of sushi, for maximum taste, try putting the fish side of the sushi against your tongue.Chef Naruke also advises that sushi should be eaten right away, that even waiting 10 seconds allows for oxidation.