Aburiya Raku

Aburiya Raku in West Hollywood.

The interior of Aburiya Raku in West Hollywood.

The sake selection at Aburiya Raku.

A list of the fresh fish and dishes available for dinner on a recent night.

The sushi bar at Aburiya Raku.

Chef Shin Okamoto preparing for the night’s diners.

Some of the fresh fish available for dinner.

Isaki, whole fish seasoned with Japanese sea salt from Hokkaido and grilled over Binchotan charcoal.

Satsuma Wagyu Ribeye Stone Steak served on a hot stone and flambéed with Hennessy.

Salmon Kamameshi, clay pot rice with salmon, salmon roe, ginger and Asian mint leaves.

Robata grilled tomato, foie gras with glazed soy-based sauce and duck with balsamic soy sauce.

Home made agedashi tofu, deep-fried style, served with bonito-based broth.

Juicy, deep-fried asajime chicken.

Sashimi moriawase (assorted sashimi plate) served with fresh wasabi, marinated seaweed and pickled chrysanthemum.

Owner-chef Mitsuo Endo at his restaurant Aburiya Raku in West Hollywood.