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On LAist: “Inside The Mind Of A Modern Sushi Chef”

On LAist, I interview ROKU chef Jiro Kobayashi, whose thoughtful omakase runs the gamut of Hokkaido scallop accompanied with a drop of yuzu pepper paste, to delicately rolled fluke sashimi with vibrant yellow and purple edible flowers sprouting out of it. He talks about his experience doing a grueling but rewarding four-year sushi apprenticeship in Japan. Read…

A Peek Inside The First West Coast Shake Shack

Burgers will always be a contentious subject between East and West Coasters, as strong as the rift between Game of Thrones‘ Lannisters and Starks. You know what I’m talking about: the never-ending battle between In-N-Out and Shake Shack’s cult followers. And now, all Angelenos can finally get a taste of the ShackBurger (and make up…

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