eating out by lance perkins and leo buck
The Fresh Flavors
and Tastes of
In Japan, traditional ‘robata’ style cooking is done by grilling fresh meats, something here to please every appetite—mild or wild.
vegetables, oysters and other kinds of seafood over a charcoal grill. In fact, they For starters, try the Tanasu—small filets of white tuna seasoned with an orange
use only specially imported Japanese “binchotan” wood charcoal to ensure all the ponzu sauce and garnished with a sprinkling of sweet onion and seaweed. Like all
natural juices and flavors are locked in, making for a healthier and much more the seafood here, this comes as fresh as it gets! Other great appetizers include the
satisfying taste sensation. Now, local area diners can enjoy this food prepared in grilled eggplant (similarly brushed lightly with a tangy ponzu glaze) or the mixed
this unique and savory way at Robata-Ya—the amazing new Los Angeles restau- seafood Ceviche, made with tender tiny shrimp, scallops and succulent pieces of
rant located just blocks from where the 405 freeway meets Santa Monica Blvd. (a halibut all mixed with a braising sauce reminiscent of cilantro. Our pick would be
direct shot from WeHo.) the grilled shiitake mushroom slices, basted in a soy-based marinade and grilled
Created by Master Chef Mako Tanaka, a protégé of the world famous restau- so delicately they taste like the most tender morsels of steak. Literally “melt in your
ranteur Wolfgang Puck and his business partner Dennis Mao, this cozy little bistro mouth” delicious. Tasting them alone makes it worth the trip! (Any of these would
truly is one of the very best restaurants of its kind in Southern California. Enjoy make an excellent side dish too)!
complimentary cabbage and pork appetizers brought to your table while you For your main entrée, choose from the many kinds of “skewers” on the menu (all
decide which culinary masterpiece that the personable staff, led by their charm- can be ordered with or without sauce). With so many tempting choices, deciding
ing hostess Chidori, can bring you. The menu is a vast array of dishes—mostly tra- on only one may be a challenge. Happily though, the prices are exceptionally
ditional, but some you may be surprised to find offered at a Japanese restaurant. reasonable so choosing several won’t damage your wallet. Highly recommended
From sushi, sashimi, salads and vegetables, to skewers, desserts or drinks, there’s are the boneless Angus Beef Short Ribs, the mouthwatering Braised Duck with
74 RAGE monthly | June 2009
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