The exterior of Asanebo. (Ricardo DeAratanha / Los Angeles Times)
The restaurant’s interior. (Ricardo DeAratanha / Los Angeles Times)
Fresh sesame tofu and a fish bones snack. (Ricardo DeAratanha / Los Angeles Times)
Bar snack of fish bones. (Ricardo DeAratanha / Los Angeles Times)
Fresh sesame tofu. (Ricardo DeAratanha / Los Angeles Times)
Organic ruby and gold carrot, arugula, portobello mushroom and organic blood orange topped with seared Japanese red snapper and Satsuma tangerine puree sauce. (Ricardo DeAratanha / Los Angeles Times)
Chef Tetsuya Nakao preparing fish behind the counter. (Ricardo DeAratanha / Los Angeles Times)
Chef Tetsuya Nakao displays his house-made pickles assortment, “Nukazuke.” (Ricardo DeAratanha / Los Angeles Times)
Chilled organic lava bean sauce. (Ricardo DeAratanha / Los Angeles Times)
Chef Tetsuya Nakao, center, shares a laugh behind the counter. (Ricardo DeAratanha / Los Angeles Times)
