WHY Real shabu-shabu made with exceptional ingredients, notably the Wagyu beef. Best of all: When you finish cooking and eating your meat, seafood and veggies, they take the pot back to the kitchen and turn the now-rich broth into a heavenly thick soup with rice or udon. WHAT It’s a modest-looking place, and shabu-shabu (meat, [...]
February 16, 2013 | Posted in
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WHY A forward-thinking izakaya for the Downtown set. WHAT Aburiya Toranoko, it has been said, is the hip-hop equivalent of its rocking sister restaurant, Lazy Ox. It fits that description in soundtrack and style, but the kitchen hews closely to traditional izakaya cooking. There’s sumiyaki (every conceivable bit of chicken as well as vegetables and [...]
November 27, 2012 | Posted in
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WHY Brothy and flavorful ramen with lots of add-on toppings, like enoki mushrooms, bamboo shoots, bean sprouts and boiled eggs. WHAT This joint in the back of Weller Court serves some of Little Tokyo’s best ramen. There are seven kinds, but it’s the tan-tan men that keeps us coming back. The noodles are chewy, and [...]
October 19, 2012 | Posted in
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WHY The perfect place for a Downtown dinner date, where modern Vietnamese food meets seldom-seen Singaporean specialties in the middle of Little Tokyo. WHAT A vintage brick building has been transformed into two rooms of rustic style, with filament bulbs in Vietnamese birdcages in the dining room and a buzzing bar scene up front. The [...]
August 23, 2012 | Posted in
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WHY High-quality sushi that’s a bargain at lunch—the $11.50 special gets you miso soup, five pieces of sushi and a blue-crab hand roll; many regulars opt for the chirashi sushi box for $17. WHAT Owned by a pioneering family who started the second sushi bar in the U.S. and has been running restaurants in Little [...]
August 9, 2012 | Posted in
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WHY To give your taste buds a jolt with ramen that comes in nine levels of spiciness. WHAT The ramen is tasty and the soup is flavorful, but what Orochon is famous for is its spicy challenge. The levels range from seven (no spice) to one (extremely hot), then moves up to ‘special number’ one [...]
June 25, 2012 | Posted in
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