Asanebo

Stories about Asanebo

101 Best Restaurants in L.A.: the Hall of Fame

Bill Addison, Patricia Escárcega, Brian Park • Los Angeles Times • December 12, 2019

cityscape, joining stalwarts that have stood the test of time. These are our picks for classics that have become essential to L.A. dining. Asanebo Asanebo’s easy versatility is the key to its 28 years of success among the competitive klatch of Studio City

tofu with snow crab may precede plates of nigiri and, at the higher end, Hokkaido scallops gilded with shaved truffles. — B.A. 11941 Ventura Blvd., Studio City, (818) 760-3348, asanebo-restaurant.com (Ricardo DeAratanha / Los Angeles Times) Attari

Asanebo    Attari Sandwich Shop    Cielito Lindo    Coni'Seafood    Dal Rae    Ham Ji Park    Musso & Frank Grill    Newport Seafood Restaurant    Sapp Coffee Shop    Spago   

Shin Sushi review: A bright new star appears in an Encino strip mall

Bill Addison • Los Angeles Times • December 5, 2019

. He’s a head-down kind of chef who runs a tiny operation; his strengths lie more in scouring downtown fish markets for seasonal finds than in building his brand on Instagram. His résumé includes three big local names — Asanebo, Mori and the now-closed

Shin Sushi   

Newsletter: Newer restaurants we hated to leave off the 101

Bill Addison • Los Angeles Times • December 14, 2019

, Coni’Seafood and Asanebo among this year’s classic entrants. (We also repeated Musso and Frank Grill from last year’s roster, to honor the restaurant’s centennial.) Because of the mid-September cutoff, we didn’t consider some restaurants we’ve since reviewed

Spoon & Pork    Pasjoli    Ama·cita    Shin Sushi    Baroo Canteen   

L.A. special occasion takeout and delivery recommendations

Bill Addison • Los Angeles Times • April 15, 2020

included. Pickup only. 1050 Flower St., Los Angeles, (213) 749-1460,brokenspanish.com Nigiri and a cut roll from the Brothers Sushi in Woodland Hills. (Bill Addison / Los Angeles Times) The Brothers Sushi Mark Okuda, a longtime chef at Studio City’s Asanebo

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

Jonathan Gold: Asanebo in Studio City elevates your state of being

Jonathan Gold • Los Angeles Times • May 1, 2015

If you want to understand Asanebo, the sleek Japanese restaurant at the heart of Studio City’s sushi bar strip, you could do worse than to look at the tiny dish of chawanmushi there, the inevitable beginning to one of the long, multi-coursed omakase

and microseconds of timing that have come together in these few grams of food set in front of you at your table. And you are not meant to reflect — I don’t think. Asanebo first became famous in the 1990s as the No Sushi bar, a raw-fish palace that

L.A.’s dining timeline has gone through some major cultural ripples

Bill Addison • Los Angeles Times • January 3, 2020

Asanebo, opens his Sawtelle restaurant Shunji in a funny-shaped building once home to a Chili Bowl. He puts forth an Angeleno style of omakase interspersed with ingenious vegetable dishes. Ori Menashe and Genevieve Gergis launch industrial-chic Bestia in

Review: Uovo is a fast-pasta concept that actually works, Jonathan Gold admits

Jonathan Gold • Los Angeles Times • December 1, 2017

dismissed his innovation as assembly line sushi, nothing near the quality of what we were being served at such personal, craftsmanlike places as Kiriko, Mori or Asanebo. And although we weren’t wrong, what we thought was beside the point. Nozawa and his

Counter: Hairy crab, boiled pork and dear old Mom

Jonathan Gold • Los Angeles Times • May 2, 2015

care? Because while the crab may look like a Japanese movie monster on a bad hair day, it is sweet, with an elegant texture. More to the point, it is an excellent excuse to visit Asanebo, a Studio City sushi bar that prepares them about as well as they

. Times Test Kitchen. —Jonathan Gold Omakase in the SFV Jonathan considers Asanebo, the longtime omakase specialist in Studio City, where, for a not-inconsiderable amount of money and some well-spent time, chef Tetsuya Nakao will engineer things like raw