Yasu: From the Japanese Sea to Beverly Hills
Since 2019, chef Yasuhisa Ouchi offers a unique omakase experience in Beverly Hills. At the age of 17, chef Ouchi, an Osaka native, started learning the art of sushi. After exploring interests in art and graphic communication, he returned to his passion and perfected his culinary skills in contemporary sushi and in Edomae — sushi made with fresh seafood caught near the Tokyo Bay. In 2010, he moved to Canada and opened a westernized sushi takeout restaurant in Toronto. In 2014, armed with experience and a firm belief in his ideology of a perfect sushi restaurant, chef Ouchi opened his first namesake location, Yasu, in downtown Toronto. As the first omakase sushi bar in Canada, it soon garnered critical acclaim and multiple awards. Following this success, he moved to Beverly Hills and opened his second restaurant. The chef’s philosophy is based on kimochi: “I put a lot of feeling and care into the dishes.” Paying homage to ancestral methods, he shares his passion for bringing out the essence of each ingredient: “I wanted to bring the Japanese Sea of Umami to LA.” In order to offer the best tasting experience… READ MORE
Orsa & Winston: Asian and Italian fusion of exquisite complexity
At Orsa & Winston, chef Josef Centeno serves inventive dishes that skillfully merge Japanese and Italian flavors, which earned him his first Michelin star. Next door to Bar Amá in Downtown Los Angeles — Centeno’s second restaurant that pays tribute to Tex-Mex cuisine, Orsa & Winston offers a nightly-changing 5-course tasting menu in an elegant, intimate setting designed by Amaryllis Knight. “I wanted to get back to my fine-dining roots and be able to cook in a much smaller style and format.” Inspired by the endless possibilities of combining ingredients of each culture, Centeno is constantly searching for new connections between the Japanese and Italian cuisines in order to create an unforgettable gustatory experience… READ MORE
Da Lat Rose: Pioneer of high-end Vietnamese gastronomy
With Da Lat Rose, located above the iconic Crustacean in Beverly Hills, Chef An wanted to tell her story through an upscale 12-course tasting menu. Developed with Chef Tony Nguyen who was French trained at the Culinary Institute of America, the restaurant pays homage to their Vietnamese roots. Each course being inspired by An’s dramatic life events, the chefs offer an unprecedented gastrobiography experience that elevates traditional Vietnamese cuisine. Forced into exile from Northern Vietnam, An was 11… READ MORE
