LONDON OLD PARK LANE LAS VEGAS HARD ROCK LAS VEGAS CAESARS PALACE 903 North La Cienega Boulevard Nobu Los Angeles opened in the spring of 2008 and was designed by world renowned architect David Rockwell in the famed L'Orangerie space on La Cienega Boulevard, West Hollywood. Nobu Los Angeles has three separate dining rooms and an elegant bar lounge. Each of the dining spaces - the main dining room with sushi bar, the atrium, and the terrace - has its own unique character and feel. The bar and lounge has become a local Hollywood hangout and offers a tapas menu designed for a more relaxed dining experience. In addition to Nobu Matsuhisa's signature dishes, Nobu Los Angeles also offers local specials like Wagyu Tacos, Seabass Jalapeño Miso, and Kanpachi Sashimi with Baby Artichoke and Yuzu Dressing, which already have a loyal following.“ is some of the best in LA and I...” “We strive to create drama with each plate of sushi to provide for our customers.”

Our Executive Chef Sakagami devotes his passion and skill to provide delicious, authentic sushi and Japanese cultural food, in order to warm people’s hearts worldwide. We always make sure to meet our customers’ expectations in not just serving our delicious sushi, but to also satisfy and answer their needs, using questions such as, “How would they want to eat this in what way?” or “What are our customers expecting?”sushi cat play online Sakagami also says, “My greatest joy comes from finding the highest quality ingredients and creating the taste I imagine for each fish, whether it be raw, salted with seaweed, or pickled and fermented with vinegar; buy sushi robotit all depends on what is best for that individual piece.”sushi delivery in hong kong

Our mission is to introduce the wonderful Japanese traditions to the world by presenting our cuisine in its most original style, and to expand and share ‘real, authentic’ sushi with you. Sushi Ginza Onodera Executive ChefAkifumi Sakagami The sushi is fresh, the staff attentive and the sake list long. Not often to sushi bars have a nice outdoor patio. Nori's makes a nice evening sitting under the stars enjoying standard fare sushi.sushi hong kong drama Great location, good fresh sushi but not cheap prices altogether, especially if you order sake too, and have many friends to share this delicious food with…how to make vegetarian sushi rolls It came about $60 per head for a lot of dishes, (more than we could actually eat) so I guess for LA standards it is not all that expensive;-)free online games sushi cat

“Du bon sushi sans chichi” We really enjoyed the food and service but also the opportunity to people watch in this vibrant neighborhood. The service and Sushi was very good, I would definitely come back to the place. The sushi roles where not very special, meaning the creativity of comibnationa, but very good in taste and quality. We tried a different variety of sushi and Asian cousin restaurant during our staying in Los Angeles but at the end this one is my first choice, it has a perfect balance between price and quality of food, the service it's on point and the ambient is relaxed with a nice outdoor section, I will suggest anybody that is in...yo sushi menu offers Another great neighborhood LA sushi restaurant. Every time I'm out in LA and have sushi, I keep wondering why they can't do this everywhere and Nori was no exception. Sushi was tender and tasty, and whatever they do to the rice is delicious.

Nice to know we have someplace close to eat when we visit our daughter in WeHo. Simple and relaxed atmosphere with amazing sushi and excellent service. If I lived in LA I would become a frequent customer.If you keep up with the food magazines, I'm guessing you know about the original Aburiya Raku, even if you've never quite made it out to the place. It's the loud, informal Japanese restaurant in Las Vegas' tiny Chinatown, nearly as famous for its foie gras rice bowls and beef liver sashimi as it is for its fanatical following of chefs. A paragraph about its grilled rice balls and Kurobuta pork cheeks often finds its way into articles otherwise devoted to the resort-based outposts of famous French chefs, as if to prove the writer knows there's culinary life outside the hothouse conditions of the Strip. If you are a certain kind of food person, it is impossible to imagine a trip to Vegas without at least one after-midnight visit to Mitsuo Endo's cheerful izakaya.When a West Hollywood branch of Aburiya Raku was announced last year, it was hard to know what to think.

Before the restaurant opened in Las Vegas, there wasn't much in the way of serious Japanese food in that city; in some parts of Los Angeles, it is easier to find sushi than a cheeseburger. L.A. goes to bed earlier than Vegas. And while there have always been decent sushi bars in West Hollywood, the area is pretty far from the Japanese strongholds in Little Tokyo and the South Bay. But when you walk into the new restaurant, it feels less like Las Vegas than like Japan, framed in rustic dark wood, dominated by its open kitchen, banging the traditional-instrument Japanese pop occasionally known as "sham rock." There is a bit of the vibe of a private club: the hostess is apt to be a bit chilly until she determines that you really do have a reservation. The sweet, leafy aroma of Japanese charcoal hangs in the air.Like any decent izakaya, Aburiya Raku has a bit of a learning curve. There is a wood-framed menu, one side listing the cold and hot dishes that will probably make up most of your meal, the other, the roster of items from the grill.

There is a long, illustrated list of cold sake, most of which will be new to you — I kind of liked the Three Dots, whose vaguely autumnal fragrance went nicely with grilled meats. (The server comes over with a selection of sake cups from which to choose, which is a nice touch.) After you sort of figure out what you might want for supper, another server drags over a whiteboard on which the day's specials will be scrawled: maybe a hamburger steak, served in a sizzling vessel with a sticky mushroom-soy glaze; maybe grilled orbs made from chopped shrimp and vegetables; and almost certainly a list of fish — including, unfortunately, the inevitable (and severely threatened) bluefin tuna. And you order too much. You always order too much. The leisurely paced meal stretches out for hours. And against all odds, you are happy. Aburiya Raku may not be the best izakaya in the Greater Los Angeles area — top five, I'm guessing — but it is a place you want to be.So you try a tatami sardine salad, which is a little like a Caesar salad garnished with crunchy mats made from dried sardines;

and a plate of tempura-fried ice fish, which might remind you of wispy French fries with eyes; crunchy asparagus wrapped in bacon; live scallops sauteed with butter and soy; or a bowl of the vinegary Japanese pickles called sunomono. The kitchen has a small sub-specialty in firm, house-made tofu with the consistency of fresh cheese, drained like ricotta in woven baskets and served plain (sprinkle it with a bit of finely ground salt flavored with green tea) or as agedashi tofu, delicately fried and served in broth. My favorite is probably the oyaji, which apparently means something like "old-dude style," served with a mass of wilted mustard greens and what I can only describe as the Japanese equivalent of Spicy Chile Crisp, the crunchy Chinese condiment.If you order a whole fish from the specials board, say a sea robin or the firm-fleshed grunt called isaki, it will be served first as sashimi, with a dab of freshly ground wasabi and a bit of pickled chrysanthemum as palate cleanser, and later fried, its crisp skeleton arching above a jumble of fried filets.

You could probably make an entire meal at Aburiya Raku out of nothing but meat and fish cooked on the charcoal grill: chunks of chicken breast wrapped in thin, crisp sheets of its own skin; chewy bits of Kurobuta pork cheek; meltingly rich slivers of pig ear; beef dabbed with wasabi or duck breast sweetened with a few drops of balsamic vinegar. You'll probably want the slab of salmon belly, skin blistered and crunchy, served with grated daikon and marinated salmon roe. You will definitely want the tsukune: fluffy meatballs of ground chicken formed into the shape of Louisville Sluggers.At which point it is probably time for grilled rice balls in broth with super-tart ume, or possibly a bowl of the delicate egg custard flavored with a bit of foie gras, sluiced with an inch of hot broth, topped with a slice of grilled duck breast and served with a matful of iced fresh noodles to dip into it. It's not on the menu, but the best possible ending to a meal at Aburiya Raku may be the kamameshi, a kind of wet Japanese pilaf cooked in a heavy iron pot with salmon and herbs, a dish that is simultaneously filling and refreshing.