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Shiraz

EatLA-607

WHY The kebabs and Middle Eastern classics are good, but live a little and try some of the seasonal Persian specialties, like the chicken stewed with cherries. WHAT This fine old-timer is good for Persian classics; a specialty is fish pilaf, a traditional dish for the Iranian New Year. But most regulars return for the [...]

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Shaherzad Restaurant

WHY A fun and affordable choice for Westwood Village dining. Just don’t fill up on that amazing bread. WHAT The only restaurant around that serves you hot flatbread straight from the tandoor-style oven, Shaherzad is a good place for kebabs, fluffy Persian rice, beef barg and traditional stews. WHO Middle Eastern UCLA students and Iranian [...]

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Torafuku

EatLA-594

WHY Very good, close-to-the-earth country-style meals you might expect at a ryokan, or Japanese country inn. WHAT Locavores will love the ingredients—organic vegetables, local free-range chicken and eggs, Santa Barbara prawns, grass-fed beef—that chef Tetsuya Harikawa sources for his simply cooked meals. For rice connoisseurs, the star of the show is the early-crop rice cooked [...]

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Uerukamu

WHY An excellent range of sakes and very good food to accompany your sake. WHAT The menu at this izakaya and sake bar in a mini-mall offers carefully made classical dishes such as chawan mushi (steamed egg soup), fried eggplant with a miso glaze and pork chunks braised in sukiyaki sauce, as well as some [...]

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El Caserio

EatLA-587

WHY A pretty place to explore the cuisine of South America. WHAT This dramatically enhanced sibling to William Velasco’s revered 25-year-old restaurant has the mood of a gracious old hacienda, and the food is less Ecuatoriano and more contemporary pan-South American. The libations match luscious tropical fruits with appropriately flavored alcohol: bright citrusy naranjilla (fruitier [...]

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Komatsu Tempura Bar

EatLA-590

WHY For exquisitely made tempura and high-caliber izakaya-style little dishes. WHAT If there were a Tempura Olympics, chef Hiroshi Komatsu would surely get the gold. He plucks your tempura from his proprietary blend of scalding oil and serves the lacy, crackle-crusted fish and vegetables one piece at a time so they never cool and wilt. [...]

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Izakaya Haru Ulala

EatLA-583

WHY Tasty dishes to accompany sake or beer: noodles, yellowtail with daikon, slow-cooked Kurobuta pork belly, shiitake tempura and robata-yaki, served until midnight during the week and 2 a.m. on weekends. WHAT Whimsical menus written in crayon set the tone at this casual space dominated by a U-shaped counter around the open robata-style kitchen, where [...]

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SaSaYa

WHY Excellent izakaya is paired with a vast collection of sakes and shochus. Good weeknight happy hour, too. WHAT In a rustic, wood-paneled space that looks like a Japanese country inn, customers share tips at the massive communal table. Signs in calligraphy describe special sakes and seasonal dishes that are simple yet perfectly cooked. 11613 [...]

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Raku

WHY With a long, elegant dining counter, a lengthy menu of homey dishes and late hours, this simple strip-mall spot is a boon for night-owl industry types working in West L.A.’s studios and creative offices. WHAT A motherly woman behind the stoves of the open kitchen at this Japanese-Korean café turns out tamago with free-range [...]

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Furaibo

EatLA-577

WHY Small, tapas-like plates of fried chicken wings, calamari, grilled tofu, various yakitoris and other things that go down very well indeed with pitchers of cold beer. WHAT This izakaya place specializes in tebasaki, Japanese-style fried chicken wings. They head an enormous a la carte menu that includes about 30 varieties of grilled fish, dozens [...]

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