- Here's Why You Only Crave Tomato Juice on a Plane
- Where to Find Some of the Best New Zealand Pinot Noir
- Lessons & Recipes from a Chef's First Trip to Jamaica
- What to Expect When You Visit MOFAD Lab, the Coolest New Museum in New York
- Consider Seattle As a Restaurant Destination
- The Best Deals in Wine Country Travel
- How a New Generation of Chefs Is Transforming Paris's Bistros
- How the Broad Museum is Transforming Downtown Los Angeles
- How Chef Courtney McBroom and Boyfriend Aziz Ansari Throw an L.A. Pool Party
- A Blueberry Lover's Guide to Maine
Tony Maws of Craigie on Main, in Cambridge, Massachusetts, was last in L.A. as a kid. Now he wants to go back and eat sushi and sashimi around the city.
n/naka © Zen Sekizawa
Here, his top picks for Los Angeles sushi:
“Katsuya Uechi is the original master sushi chef. He has 13 restaurants now, but I’d check out the original, Katsu-Ya, for his famous spicy tuna on a crispy rice cake.” katsu-yagroup.com.
“I’d go to L.A. just to eat here. The chef, Keizo Seki, serves minimally adorned fish and makes his own soy sauce. I’ve never been to Japan, but reading about places like this inspired me to put a raw-fish dish on my own menu.” 310-842-3977.
“This new place is more of a kaiseki spot—some of its multicourse menus are vegetarian—but the fish sounds so cool. Chef Niki Nakayama has a modern sashimi course, kanpachi [amberjack] with pickled burdock ‘snow.’” n-naka.com.