A New Restaurant from the N/Naka Team Traces the Immigrant Journey from Japan to America

[It’s here: The Los Angeles Times’ 101 restaurants, dishes, people and ideas that define how we eat in 2020.] L.A.'s Japanese restaurants have adapted to these pandemic times and continue to offer the dishes we’ve all come to love, from...

With the lockdown dragging on and on, fine-dining chefs are taking takeout to new levels—and there’s a hunger for it. “Initially we just wanted to give people comforting things to feel safe and homey, but now that experience has to evolve,” says...

Brandon Hayato Go reaches over the counter of his seven-seat restaurant, Hayato, and sets down a lidded, black-lacquered bowl in front of each diner. I lift the covering off mine and inhale sea air. It holds ichiban dashi, a cloudless broth...

“Oboro” translates from Japanese as “clouded” or “hazy,” sometimes in reference to the view of the moon. The allusion clicks when you peer down at a bowl of just-made oboro tofu at n/soto. Round, silvery, softly cratered and shadowy: Its surface...

The crisis we’re living through has paralyzed our economy, our mobility, our way of life. Relentlessly, the calendar keeps marking time: Birthdays, anniversaries and holidays arrive. A reason to splurge on exceptionally good takeout might arise,...

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