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
LUPHIA & SPIRIT Almond: Artisanal almond creations
About 80% of the world’s almond supply come from California. Being both a gourmet delicacy and a nutrient-dense food, the almond provided Michael and Jun Sanders the inspiration to create LUPHIA and SPIRIT Almond. In 2017, Jun, who was born in Japan, and Michael, who spent his teenage and early adult years there, discovered a passion for artisanal luxury sweets and launched LUPHIA, a brand based on the Omiyage culture — Japan’s unique gift-giving tradition which often involves local food specialties: “The almond was the perfect fit to create a signature California gift.” Serving celebrity and executive clients by special order, LUPHIA, whose Milk Chocolate Almond Toffee recently won the Gold Award in the International Chocolate Awards’ World Final competition, only sells their exclusive, locally crafted sweets to the general public once a year during the Winter holiday season via their online shop. In 2021, the couple decided to expand their line of artisanal almond products. On a mission to create the ultimate iterations of California almonds, they launched SPIRIT Almond, a plant-based… READ MORE Share your experience with #SPIRITAlmond
n/naka: Haute Japanese cuisine – the art of kaiseki
Kaiseki is a traditional multi-course dinner and a prime example of Japan’s culinary prowess. Based on centuries-old rituals, this culinary art is an expression of time and place, with an emphasis on esthetics. Kaiseki is above all an embodiment of omotenashi, which translates to wholehearted hospitality. Several ancient Japanese haute cuisines inspired the modern kaiseki, which showcases five traditional cooking techniques. The cuisine of Niki Nakayama, chef and owner of n/naka, epitomizes the nobility of modern kaiseki tradition. Born and raised in Los Angeles, the chef is one of the few women in the world to own a fine-dining Japanese restaurant… READ MORE
Tomoko Spa: Unplug in Japanese luxury
Tomoko Kurono offers the ultimate relaxation experience in the exclusive setting of her five-star Japanese spa, nestled in the heart of Beverly Hills… READ MORE
Katana: A modern interpretation of Japanese tradition
In a glamorous setting boasting an elevated terrace overlooking the famous Sunset strip, Katana offers a diverse, imaginative menu which combines Japanese tradition with modernity. Opened in 2002 by the Innovative Dining Group, the restaurant has become a landmark of West Hollywood. Inspired by the ancestral culinary techniques from the Japanese village of Wakayama… READ MORE
