The Steak Library@Lomita ★★★

High-End Japanese Steakhouse Grand Opening Day. Great variety of steak and seasoning with sauces you can choose from. Nice appetizers. Malbec is nice pairing for the steak with a great price. Nice bar seating available for wine & cocktails. Great to see our favorite Makoto-san working there as manager. He already knows our palette and made nice recommendations. We pretty much asked him to do Omakase. Bartender and Server was nice. Reservations via OpenTable. Free parking in lot.

Kansas City Prime Bone-In Strip 20 oz Dry Aged 30 days $80, Onion Sauce $3, Garlic Soy Sauce $3

Garlic Bread

Complimentary Blanc de Blanc on Grand Opening Day

Belasco de Baquedano ar Guentota Malbec $42 (bottle)

Wagyu Beef Tartare $25

Jumbo Garlic Shrimp $25

Seafood Chowder $9

Blue Fin Tuna w/ Hokkaido Bafun Uni & Tobiko (off menu)

Grapefruit Sorbet

Our All-Time Favorite Makoto-san

Bartender Naru-san

The Steak Library
1937 Pacific Coast Hwy,
Lomita, CA 90717
(424) 263-5373
https://www.steakslibrary.com

Asuka@Westwood ★★★

Omakase under $100. In Westwood since 1974 but my first visit. Pre-pandemic pricing. Very friendly environment. Itamae Head Chef Ken Yamamoto was from The Hump at Santa Monica Airport (along with Shunji-san now at Shunji, and Yama-san now at Yamakase). Owner Vincent-san was totally chill. Kaiseki Course $110. Asuka Special Omakase Sushi Course $85. Hot tea $4. Metered parking on street (free after 8pm and on Sundays). Reservation via OpenTable.

Kaiseki Course ($110): Appetizer: Oyster, Seared Scallop, & Shrimp w/ Caviar

Asuka Sushi Omakase ($85): Edamame Tofu

Asuka Sushi Omakase: Kinmedai (Golden Eye Snapper)

Kaiseki Course: Chef's Choice Sashimi: Otoro (Fatty Tuna), Akami (Tuna Lean Part), Albacore

Asuka Sushi Omakase: Hotate (Scallop)

Asuka Sushi Omakase: Asuka Sushi Omakase: Toro

Asuka Sushi Omakase: Tai (Snapper)

Kaiseki Course: Mushimono: Crab Chawanmushi

Asuka Sushi Omakase: King Salmon

Asuka Sushi Omakase: Kanpachi (Amber Jack)

Asuka Sushi Omakase: Seared Otoro

Asuka Sushi Omakase: Unagi from Japan (never frozen)

Kaiseki Course: Yakimono: Grilled Gindara (Black Cod) with white & red miso sauce

Asuka Sushi Omakase: Uni & Ikura

Kaiseki Course: 5pcs Chef's Choice Sushi: Toro, Tai (Snapper), Kinmedai (Golden Eye Snapper), Seared Otoro, Unagi from Japan (never frozen)

Asuka Sushi Omakase: Toro Takuan Hand Roll w/ Shiso Leaf

Asuka Sushi Omakase: Miso Soup

Kaiseki Course: Miso Soup w/ Clams

Seared Toro Hand Roll w/ Shiso Leaf $16 (add-on)

Kaiseki Course: Toro Takuan Hand Roll w/ Shiso Leaf

Yuzu Sorbet $6 (add-on)

Kaiseki Course: Green Tea Tiramisu

Kaiseki Course: Green Tea Tiramisu

Left: Head Chef Ken Yamamoto, Right: Owner Vincent-san

Asuka
1553 Westwood Blvd
Los Angeles, CA 90024
(424) 832-7284

n/naka@Palms Los Angeles ★★★

2 Michelin Stars Modern Kaiskei. Incredible. Visually Enticing. Tastefully Appetizing. A philosophic journey. A progression that guides you into a story gradually and finishes well. Everything is balanced and well-connected with perfect portion and variety. They don't have the Michelin arrogance. They value holistic customer experience rather than how much a customer spend on a bottle of wine. Niki Nakyama is very humble and friendly. I came when they first opened in 2011. She treats us like old neighbors. Pasta is her signature dish; hence, it’s modern kaiseki. Devin is an exceptional sommelier and always provides us with beyond outstanding service. 十四代 Juyondai Sake was phenomenal. Fruity & refreshing with a hint of carbonation and notes of melon. They only get 3 bottles per year. They even take care of customers' breakfast for the next morning with special pastry and handcrafted tea. Whole restaurant has great team service. One can tell that the team is pretty close. 3.5 hours dinner. Course $310 per person. Corkage fee $85. Limited free street parking or valet. Reservations on Tock and are very hard to book.

Our favorite Niki Nakayama

Juyondai $450

Celebratory Drink

Celebratory Drink

Welcome Drink with Apple & Thyme Infusion

Sakizuke
Japanese Scallop, Autumn Carrot, Sunflower Seeds, Tosazu Gelee, Dill, Kombu Oil

Zensai
Fig Tempura, Wagyu Beef Curry, Wakame & Cucumber Nuta, Celery & Truffle Vinaigrette, Tamagoyaki & California Spiny Lobster, Mirugai, Oregon Matsutake Mushroom Tea

Mordern Zukuri (Sashimi Dish made w/ West Coast Ingredients)
Santa Barbara Uni, California Spiny Lobster, Matsutake Mushroom from Oregon, Butternut Squash from Chef Niki's backyard, Pine Nuts, Spruce Oil, Sudachi

Owan
Kinmedai (Golden Eye Snapper), Kabocha Dashi, Opo Squash

Owan
Kinmedai (Golden Eye Snapper), Kabocha Dashi, Opo Squash

Otsukuri
Tai (Sea Bream), Otoro, Maguro, Kushi Oyster from Japan

Yakimono
Amadai (Japanese Tile Fish), Celeriac Purée, Tomatillo & Black Garlic, Ponzu, Cabbage Glass Chips

Mushimono
Ika & Little Neck Clam Shinjo, Satoimo, Fennel, Nori & Yuzu Dashi

Shiizakana
Spaghetti, Abalone, Pickled Cod Roe, Truffle

Niku
A5 Miyazaki Wagyu Beef, Fig MIso, Shiitake Purée, Charcoal-Roasted Maitake Mushroom

Sunomono (Palette Cleanser)
Shinko Pear, Fuyū Persimmon, Tapioca, Ginger Dashi, Ao Tosaka
Yuzu Sake

White Miso Soup

Shokuji
Nigiri Sushi – Hirame, Otoro, Sawara (Spanish Mackerel)

Mirugai, Kamasu, Uni Ikura

Blue Crab Hand Roll

Mizumono
Granny Smith Apple Sorbet, Sorrel, Nata de Coco, Shiso & Yuzu Granita

Poached Pear, Hojicha & Vanilla Bean Ice Cream, Kinako Butter Cookie Crumble, Soy Caramel

"The last drop is the best drop." – Someone from Fifth Taste

Monsoon & Juyondai comparison

Monsoon & Juyondai comparison

Mochi

Chocolate

Matcha

Commemorative Celebratory Photo signed by Niki

Our favorite Sommelier Devin!

n/naka
3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252
n-naka.com