BLACKSHIP
West Hollywood
Italian meets Japanese at this new West Hollywood eatery from Chef Keiichiro Kurobe, previously of Hinoki & The Bird. A large patio leads to an intimate dining room with a cocktail bar and a window into the kitchen. Kurobe beautifully blends the two cultures and divides the menu into three main categories: sea, land, and meat. Start with the yellowtail tuna namerou that comes with avocado, pickled wasabi, quail yolk, trout roe, and a large rice chicharron. Hamachi bolognese is a must: a thick al dente homemade casarecce pasta topped with shiso, grana padano, and ground hamachi that is shockingly reminiscent of beef in the best way. T.K.G. arancini is a perfect way to experience the playful side of the menu, filled with an egg yolk and served with an umami soy. Specials are on rotation but a bone-in porterhouse is big enough for a crowd and incredibly rich and tender. Finish with the Hisho caramel miso budino, which is the perfect combination of texture and flavor with toasted hazelnuts and chocolate pearls.
SUSHI NOTE
Sherman Oaks
While many of L.A.’s fine sushi restaurants fail to combine a compelling atmosphere with fabulous food, Sushi Note excels at both—with an impressive wine list to boot. The intimate, 30-seat venue on Ventura Boulevard in Sherman Oaks offers a modern setting to enjoy sushi made from freshly imported Japanese fish alongside notable wines from across the globe that are carefully chosen to pair with the delicate flavors of Japanese cuisine. This sushi/wine bar collaboration by David Gibbs of Augustine and Andy Paxson of Simple Things gives you the best of both worlds. Sit at the bar and enjoy the show as Chef Kiminobu Saito prepares exquisite cuts of fish such as bluefin toro, scallop, as well as other exotic cuts that you will not find elsewhere. Choose from set samplers in a range of sizes or order à la carte. Pair your food with wine from the list, or let the experts surprise you.
