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    Dec 11, 2012 |Story| Los Angeles Times

  1. Seafood fraud widespread in N.Y., probe finds

    <em>This post has been corrected. See note below.</em>
    This post has been corrected. See note below. There's a good chance that the white tuna sashimi served up at your favorite Manhattan sushi joint isn't white tuna at all. Instead, 94% of the fish labeled as white tuna in New York turned out to be...

    Tags: Seafood, Staten Island (New York City), Restaurant and Catering Industry, Rick Bayless, Nursing

    2. Jan 7, 2013 |Story| Los Angeles Times

  2. Sushi chain pays record $3,599 per pound for bluefin tuna

    Sensible business strategy wasn&rsquo;t really top of mind for Tokyo sushi chain Kiyomura K.K. when it shelled out $1.76 million this weekend for a single 489-pound bluefin tuna.
    Sensible business strategy wasn’t really top of mind for Tokyo sushi chain Kiyomura K.K. when it shelled out $1.76 million this weekend for a single 489-pound bluefin tuna. The company dropped a record 155.4 million yen for the honor of buying the...

    Tags: Auction Service, Japan, Foods and Beverages, Lifestyle and Leisure

    3. Dec 31, 2012 |Story| Los Angeles Times

  3. 5 Questions for Yoya Takahashi

    <em>Yoya Takahashi is the new sushi chef at <a href="http://www.hamasakula.com">Hamasaku</a> in West Los Angeles, joining recent addition Wonny Lee, the executive chef (and Bazaar by Jose Andres alum) who has brought modern touches to a revitalized Japanese-California menu. Joining dishes such as black cod with pine nut praline sauce and bone marrow with shiso gremolata are Takahashi's sushi: trumpet fish garnished with its liver and uni topped with seared scallops, for example. Takahashi, who was chef de cuisine at Sashi in <span class="runtimeTopic">Manhattan</span> Beach and headed the sushi bar for Makoto Okuwa, is bringing a traditional sensibility (with some modernist twists) to the sushi restaurant popular for its star-catering rolls.&nbsp;</em>
    Yoya Takahashi is the new sushi chef at Hamasaku in West Los Angeles, joining recent addition Wonny Lee, the executive chef (and Bazaar by Jose Andres alum) who has brought modern touches to a revitalized Japanese-California menu. Joining dishes such as...

    Tags: Dining and Drinking, Restaurants, Foods and Beverages, Lifestyle and Leisure

    4. Jun 2, 2012 |Story| Los Angeles Times

  4. Southern California Close-Ups: Long Beach, San Pedro and Catalina Island

    <em>First published on July 3, 2011. Revised and expanded in early 2012.</em>
    Los Angeles Times Staff Writer
    First published on July 3, 2011. Revised and expanded in early 2012. The harbor area of southwest Los Angeles County is the closest thing we have to a blue-collar coast. It’s where cruise ships call, where ton upon ton of maritime machinery hums...

    Tags: Arts, Restaurant and Catering Industry, Amusement and Theme Parks, Natalie Wood, Frank Lloyd Wright

    5. Jun 5, 2012 |Story| Los Angeles Times

  5. Nobu Hotel

    Come fall, the world&rsquo;s first Nobu-branded boutique hotel will open inside Caesars Palace. The 180-room Nobu Hotel will reflect Nobu Matsuhisa&rsquo;s signature Japanese aesthetic and feature the acclaimed sushi-fusion chef&rsquo;s first in-room dining menu. An 11,200-square-foot Nobu Restaurant and Lounge will feature teppanyaki tables, a sushi bar and private dining area. High-profile backers include Matsuhisa&rsquo;s business partner and friend Robert De Niro, who financed Matsuhisa&rsquo;s New York restaurant.
    Come fall, the world’s first Nobu-branded boutique hotel will open inside Caesars Palace. The 180-room Nobu Hotel will reflect Nobu Matsuhisa’s signature Japanese aesthetic and feature the acclaimed sushi-fusion chef’s first in-room...

    Tags: Dining and Drinking, Hotel and Accommodation Industry, Restaurants, Matsuhisa, Robert De Niro

    6. Jun 5, 2012 |Story| Los Angeles Times

  6. Rice & Company

    It&rsquo;s tough to resist a restaurant with the motto &ldquo;Eat rice, drink tea, slurp noodles, stay healthy.&rdquo; With its natural wood and stone accents and sensuous lighting, the cool/casual Rice &amp; Company is the perfect place to do some serious noodle slurping. Choose from Chinese favorites, classic sushi and sashimi, plus imaginative specialty rolls like &ldquo;Wicked&rdquo; &mdash; spicy tuna, cucumber, yellowtail and avocado in a garlic ponzu. Or go beyond the basics to hibachi and teriyaki, accompanied by a delectable Asian-themed cocktail &mdash; Ginger Ninja, anyone?
    It’s tough to resist a restaurant with the motto “Eat rice, drink tea, slurp noodles, stay healthy.” With its natural wood and stone accents and sensuous lighting, the cool/casual Rice & Company is the perfect place to do some serious...

    Tags: Foods and Beverages, Lifestyle and Leisure

    7. Oct 5, 2012 |Story| Los Angeles Times

  7. Loews Santa Monica Beach Hotel

    With the most coveted location at the beach, steps from the Pacific Ocean, Santa Monica Pier, restaurants and world-famous shopping, Loews Santa Monica Beach Hotel serves up the very best Southern California has to offer.
    With the most coveted location at the beach, steps from the Pacific Ocean, Santa Monica Pier, restaurants and world-famous shopping, Loews Santa Monica Beach Hotel serves up the very best Southern California has to offer. The resort’s signature...

    Tags: Physical Fitness and Exercise, Dining and Drinking, Restaurants, Foods and Beverages, Rentals

    8. Nov 7, 2012 |Story| Los Angeles Times

  8. Chanel No. 5 ban in Europe, edible perfume, sushi cologne

    Chanel No. 5 perfume, one of the most popular scents ever made, is raising a stink as European regulators threaten to ban one of the product&rsquo;s key ingredients.
    Chanel No. 5 perfume, one of the most popular scents ever made, is raising a stink as European regulators threaten to ban one of the product’s key ingredients. A type of tree moss used to create woody undertones in the fragrance may cause...

    Tags: Europe, Chanel S.A., The Huffington Post, Foods and Beverages, Allergies

    9. Sep 22, 2012 |Story| Los Angeles Times

  9. Counter Intelligence: Hannosuke and Ramen Iroha arrive in U.S.

    In Los Angeles, your next great meal could be anywhere, from a pop-up installed in an art gallery to the truck parked outside the place where you get coffee in the morning. If you've been here awhile, you almost expect your bliss to come from that place in the mini-mall next to the dry cleaners.
    Los Angeles Times Restaurant Critic
    In Los Angeles, your next great meal could be anywhere, from a pop-up installed in an art gallery to the truck parked outside the place where you get coffee in the morning. If you've been here awhile, you almost expect your bliss to come from that place...

    Tags: Restaurant and Catering Industry, Foods and Beverages, Whitefish, Lifestyle and Leisure

    10. Sep 14, 2012 |Story| Los Angeles Times

  10. Sushi prices jump, now more expensive in New York than in L.A.

    Another sign of rising food prices, this one unrelated to corn costs: The price of sushi in New York City rose so much this year that its raw fish and rice is now more expensive than in Los Angeles.
    Another sign of rising food prices, this one unrelated to corn costs: The price of sushi in New York City rose so much this year that its raw fish and rice is now more expensive than in Los Angeles. The price of the Japanese cuisine gained an average...

    Tags: Market and Exchange, Economy, Business and Finance, Foods and Beverages, Lifestyle and Leisure, Food Industry

    11. Jun 15, 2012 |Story| Los Angeles Times

  11. Counter Intelligence: An E-ticket meal at n/naka

    The first time you come to n/naka, a <em>kaiseki</em> restaurant a bit north of Sony studios in the Palms area of Los Angeles, you will inevitably soar right by the place, a low, featureless building in a strip of dry cleaners and tarot-card readers surrounded by a raked zen garden in 50 shades of gray. There is no sign, no valet parking, no hint that you are entering a restaurant instead of a high-toned back office.
    Los Angeles Times Restaurant Critic
    The first time you come to n/naka, a kaiseki restaurant a bit north of Sony studios in the Palms area of Los Angeles, you will inevitably soar right by the place, a low, featureless building in a strip of dry cleaners and tarot-card readers surrounded...

    Tags: Dining and Drinking, Sony Corp., Restaurants, Foie Gras, Matsuhisa

    12. Aug 11, 2012 |Story| Los Angeles Times

  12. Counter Intelligence: Shunji is no ordinary sushi bar

    We all think we know what to expect from a great sushi meal in Los Angeles, a progression of fish and rice that runs from the vinegared dish at the beginning to the warm crab hand roll at the end. If we are in a restaurant influenced by Nobu Matsuhisa, there may be some ceviche or spicy tuna along the way; if we are at a modern sushi bar, there may be cooked oysters or a salad.
    Los Angeles Times Restaurant Critic
    We all think we know what to expect from a great sushi meal in Los Angeles, a progression of fish and rice that runs from the vinegared dish at the beginning to the warm crab hand roll at the end. If we are in a restaurant influenced by Nobu Matsuhisa,...

    Tags: Dining and Drinking, Tomatoes, Restaurants, Matsuhisa, Chili

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