Mama Musubi, maker of onigiri (Japanese rice balls), pops up at Aburiya Toranoko downtown for one week, through March 15. On the menu are rice balls ($3.75) made with fillings such as 24-hour Berkshire pork belly with “umami sauce"; miso chicken; Angus beef rib eye with caramelized onion; Oregon Bay shrimp, crab and yuzu aioli; miso with grilled scallions; spicy kelp; and cooked tuna with cucumber and truffle oil. Made with Japanese short-grain rice and wrapped in nori and sprinkled with furikake, the rice balls also are available as part of a lunch or dinner ($9.50 and $19.50 respectively) set with accompaniments such as karaage chicken, miso soup, shio salmon, vegetables and Kewpie-mayo potato salad. A pint of Sapporo is $5 during happy hour. Mama Musubi @ Aburiya Toranoko, 243 S. San Pedro St., Los Angeles, 11:30 a.m. to 2 p.m. and 5 to 11 p.m. Monday to Saturday (closed Sunday), facebook.com/mamamusubi.
Throughout March, Cut in Beverly Hills is offering seasonal fresh Florida stone crab specials Wednesdays through Saturdays. Specials include an entrée of three jumbo claws ($38) served with hot-sweet mustard and Mud Creek Farm’s citrus and shaved fennel slaw. The claws also are available a la carte, starting at $12 per claw, at the next-door lounge Sidebar. A Champagne flight to complement stone crabs includes Lanson Rose, Perrier-Jouët and Billecart-Salmon Nicolas François 1999 ($20 for the flight). Beverly Wilshire Hotel, 9500 Wilshire Blvd., Beverly Hills, (310) 275-5200, www.wolfgangpuck.com.
At Hatfield’s on Thursday, March 27, Quinn and Karen Hatfield will host a four-course wine-pairing dinner with two of their favorite producers from the Central Coast: Dragonette Cellars and Liquid Farm. Hors d‘oeuvres with rosé pairings will start at 7:30 p.m., followed by the seated dinner. $140 per person. Reservations must be made by calling the restaurant (online Open Table reservations won’t be honored). 703 Melrose Ave., Los Angeles, (323) 935-2977, www.hatfieldsrestaurant.com.