Cuisine
Open
Dinner nightlyFeatures
- Heart-healthy dishes
- Reservations suggested
- Outdoor dining
- Parking available
- Casual
* Click here for rating key
| Chef Tatsu Nishino trained in Los Angeles with sushi master Nobu Matsuhisa, which means you can expect an interesting fusing of East and West. Much as we love to graze among the pristine offerings of the sushi bar---where toro tartare is tipped in gold leaf and served with caviar in a cut-glass bowl---it's difficult to resist ordering the omakase. It might open with a single mussel garnished with finely chopped albacore tuna and surf clam, and move on to include creamy monkfish liver pâté; scallops, shrimp and whitefish served ceviche-style; squid sautéed with asparagus and morels in saké butter; and pan-seared halibut moistened with soy and adorning a crunchy ocean salad. You can always return for the avocado-wrapped arboretum roll encircling hamachi, tobiko and jalapeño pepper; stir-fried lemon grass-roasted chicken on mint and papaya salad; or amaebi, small shrimp plucked live from the display tank and presented seconds later on a bed of rice spiked with tangy vinegar. |
Top 40 Restaurants
Once a year, we examine the best of the best, and compile our list of the Top 40 Restaurants in the country, featured in our Annual Restaurant Edition. Also check out the Top 40 Cheap Eats, and Best Restaurateur of the Year.
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Latest Cookbooks
Whenever a chef or important food personality publishes a new book, we are among the first to review it. Find out what's worth whisking around with our cookbook reviews!

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!















