Nobu

Peter and I haven’t been to Nobu IN YEARS, but we used to love going to Matsuhisa (also in the Nobu family) on dates when we first met. As a matter of fact, it was in Matsuhisa’s dining room where my sweet husband proposed to me back in 1994.

While reading a recent issue of Bon Appetit magazine, I was pleasantly surprised to read that Nobu (in Los Angeles) was on a list of America’s Top 10 Sushi Spots. 

Bon Ap’s Andrew Knowlton wrote:

“Twenty-two years after he launched a raw-fish revolution with his restaurant Matsuhisa, pioneering chef Nobu returns to America’s capital of sushi and opens another branch of his empire. Expect all the trademarks—Hollywood A-listers, cutting-edge design, and signature dishes, including yellowtail sashimi with jalapeño, black cod with miso, and rock shrimp tempura with butter ponzu.”

We had a wonderful evening rediscovering why we fell in love with Nobu’s food (way back when), and also reminisced about those precious date nights too!

Nobu sign (in front), Shishito Peppers and Edamame.

Yellowtail Sashimi with Jalapeno.

The famous Miso Glazed Black Cod with hajikami. (I still LOVE this)

Rib-eye with crispy onion, Lobster Inaniwa salad with spicy lemon dressing.

Rock Shrimp Tempura w/ Spicy Aioli and Salmon with Yuzu and Sesame.

Nobu
Website
903 North La Cienega Boulevard
Los Angeles, CA 90069

(310) 657-5711

Bon Appetit’s Favorite Sushi Spots

The ever-present TMZ out front of the restaurant!

Identities protected (thanks Peter!)

Dining date: 3/19/09

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Kiwami

Katsuya Uechi’s new restaurant is called Kiwami. It’s just a few blocks away from Katsuya (our usual sushi joint on “sushi row”), and it’s also owned by Katsuya Uechi.

For our first visit to Kiwami, my husband Peter and I sat at a table so I could capture photos easier. Well, at least easier than sitting at the intimate sushi bar helmed by Chef Uechi himself! Our charming server, Hugh, explained that Kiwami is more “upscale” then Katsuya restaurant, and this was definitely reflected in the ambiance and decor. I’ve worn flip-flops and shorts to Katsuya, but that would be way too casual for a meal at Kiwami.

We ordered mostly from the “Today’s Specials” menu and loved every bite. Kiwami translated, means “doing something extremely” or “the best degree in Japanese”, and Chef Uechi definitely delivers the kiwami to this soon-to-be super hot sushi spot!

Sayuri, our favorite unfiltered sake.

Blue Fin Tuna, flown in from Spain $16

Skip Jack Poke $9

Jalapeno Yellowtail $16

Unagi Shirayaki (first steamed, then baked) $10

Tasmanian Trout in foil, $15

Mixed Tempura $16

Spicy Tuna with Baked Crab Roll $12

Born in Okinawa (like me!), Japan, Chef Katsuya Uechi began his career as a chef at the Harbor View Hotel in Okinawa. He moved to Los Angeles over 20 years ago and opened the Studio City Sushi Katsu-Ya in 1997.

Kiwami
11920 Ventura Boulevard,
Studio City, CA  91604
818-763-3910

Dining date: 1/31/09

website

ChimiTuna Recipe

I love grilling steak and topping it with homemade chimichurri sauce. It’s easy to make and the fresh zesty taste just can’t be beat. Since I usually end up with a little extra sauce the next day, I like using it up on things like a spinach omelette, or layered in a cheese quesadilla.

The other day I was trying to figure out what to have for lunch and grabbed a package of tuna from my pantry. When I opened the fridge to look for ingredients, I noticed some leftover chimichurri sauce from the night before. Why not mix the tuna and chimichurri? Why hadn’t I tried this before? 

I went ahead and prepped the tuna like I usually do (instructions below), but this time I left out the mayo, mustard and lemon juice. Instead, I mixed in the chimichurri sauce and it was fantastic. I especially liked the lime and the subtle heat of the jalapeno pepper.

Now, when I make chimichurri sauce for steak night, I will definitely make a double batch so I have plenty leftover for a ChimiTuna salad.

For the Tuna Mixture:

1 Package of Albacore Tuna (if using canned, drain first)

1/2 celery stalk, chopped

1 tablespoon capers, rinsed and drained

1/2 small red onion, diced

For the Chimichurri Sauce:

1 cup packed chopped cilantro

1 cup packed chopped Italian parsley

1 clove of garlic

Zest of 1/2 a lime

1/4 cup fresh lime juice

Diced jalapeno chili (how much depends how spicy you like it)

1/4 cup of extra-virgin olive oil (more depending how thick you want the sauce. I like it really thick.)

Salt & Pepper to taste

Add all ingredients into Food Processor and pulse until blended

Makes about 1 cup

Combine and Mix:

After you’ve made the tuna mixture, add chimichurri mix one spoonful at a time until it’s to your liking.

Gently mix, cover tightly and chill in fridge for a few hours (so the flavors can marry). I usually eat it with crispy whole-grain crackers or stuffed in a wheat pita.

History of Chimichurri Sauce

Fusion Sushi 313

by Jo Stougaard

Stripmall sushi joints. Aren’t they always the best finds? Even the original Studio City Katsu-Ya (my regular haunt) is better than the newer, larger outposts.

Yesterday was my sister Janet’s birthday so we went to her favorite sushi place (in Glendora, CA) called “Fusion Sushi 313”. A tiny little place in yet another dreary looking stripmall. Joining us for dinner was my husband Peter and Janet’s three kids; Chace, Kindal and Cody. Her husband is a firefighter and was working at the station.

Janet ordered her favorite sake, Sayuri (smooth & creamy unfiltered sake). I was thrilled to find they imported Orion beer from Okinawa (where Janet & I grew up before moving to California). Not many Japanese restaurants carry Orion beer, so this to me was definitely a good sign.

The restaurant looked pretty boring from the outside, and was tastefully simple on the inside… but when the food came the energy completely changed. It was simply awesome!

My nephew Chace is 12 and is the least adventurous eater in the family. There’s nothing wrong with that. He just likes good old Teriyaki steak, and will only go so far as to eat California rolls. His twin sister Kindal and big brother Cody (19) will try ANYTHING. Kindal happily ordered Crunchy Spicy Tuna & Seared Albacore. Cody was in charge of ordering the “fusion” dishes off the extensive three page menu.

We were all so excited to share the multiple plates of rolls & sashimi, reaching over each other, that one delicious piece was dropped into a glass of water (more on that later).

The Salmon Tataki (salmon sashimi, olive oil, balsamic vinegar, fried olives, avocado and garlic chips)… this was incredible… so elegant to look at… something you’d see on an Italian Crudo menu. That was my sister & husband’s favorite dish.

Cody and I loved the “Heart Attack”. When Cody suggested it I said “I don’t even care what it is… with a name like that I know I’ll need it!” It was just wicked good! A Jalapeno stuffed with cream cheese, spicy tuna and of course… DEEP FRIED.

The Dynamite baked seafood dish was terrific too. I don’t think I’ve had it with such FRESH clams before.

At the end of our meal, I noticed that the dropped sushi roll was still in Chace’s water glass. The ice had melted so it was a bit cloudy and well…. just really gross! I jokingly said to Chace “Twenty bucks if you drink that sushi water”. He didn’t hesitate for a second and just started sucking down the sushi-infused water! Now, this is the kid that ordered Teriyaki Steak because he isn’t really “into” sushi yet! I was shocked at first… then thrilled and handed over the $20! The next time we go to Fusion Sushi 313, I know he’ll be brave enough to try Uni (sea urchin) and I don’t care if it costs me another $20!

Fusion Sushi 313 is located at
1758 S Grand Ave
Glendora, CA 91740
(626) 335-4033

Lunch: 11:30am-3:00pm (Mon-Fri)
Dinner: 5:00pm-10:00pm (7days)