The business makes one item, tendon bowls cooked to order.
Chef Laurent Saussy explains his inspiration.
The glitzy Japanese restaurant is offering a limited edition flight of crispy rice.
The nation's second largest grocery store chain is putting the kibosh on the frightening meat additive.
The juice is on fire these days, as yet another fresh squeezery sets its sights on the Westside.
The creative Mexican restaurant introduces some cross-cultural influences in its uni chile guero relleno.
An import from Osaka, the menu has just two options.
The kaiseki restaurant is hidden behind a discreet in the old site of Mr. Cecil's.
Will the seemingly cursed space have a viable tenant at last?
The director of Jiro Dreams of Sushi first made a test film with the recently retired Studio City sushi legend.
The singer is part of a group that purchased Schwartz's Deli in Montreal.
It's not your standard sushi bar.
Even after a hefty fine and a prison sentence, the owners have been rejected by The Supreme Court.
The new restaurant will combine the best of both eateries and will even be called "New Japan by Sushi Stop."
Where the noodles may stumble, Jonathan Shin's meats shine, filling the rejiggered concept with Downtown's lunch crowd.
Focused on cooked dishes like chicken meatballs, rather than sushi.
All sushi is just two-dollars at this Irvine-based chain.
With Nina's, Plan Check, Nong La, and this new entry opening, the flavor profile is changing on Japanese-heavy Sawtelle.
Nobu vet Jonathan Shin is leading up the recipes in Thomas Ryan's kitchen.
The East Village kaiseki restaurant will showcase young Japanese cooks and relocate to midtown.