The delicacy is being served in three ways, two for the pros, one for the uninitiated.
In Orange County, Brad A. Johnson gives DivBar a sterling review, a day before the chef takes off.
The menu spans the gamut from sushi and kushiyagi to kitchen-driven dishes with Japanese and European influences.
The Japanese restaurant was popular at lunch, bro-tastic at night.
The new annex will help stem the overflow of hungry ramen-cultists.
A more timely ramen restaurant is coming in its place.
The virtuoso kaiseki chef is holding a series to raise funds for the Leukemia and Lymphoma Society.
Kyoto-born Yoya Takahashi prefers nutrient-rich rice...and The Grateful Dead.
Curry House CoCo Ichibanya has over 1200 locations back home, with its third mainland U.S. store expected in the next month.
Chef Ei Hiroyoshi says he wants to be the Snoop to Nobi Kushuhara's Dr. Dre.
Kimukatsu offers a 25-layered, slow-cooked pork cutlet across the Land of the Rising Sun.
The noodles are daily made and served ice-shocked and slippery.
A champion of Japanese culture in L.A, she lead the family store in a period of growth.
Under the new chef, takoyaki transforms into arancini, unagi is layered with lardo, and salmon is smoked with a handheld gun.
Signage also hints there's a tempura specialty on the way.
The business is growing from its early days as a mobile restaurant.
A Canadian chef lays claim to Ichiro Mashita's turf.
A simple gray space pops with red chairs and cult Japanese and U.S. toys.
Owner Eric Ong explains, "We're not trying to be Umami Burger, we're not trying to be Father's Office."