Sushi and Sake Magazine Sep 2011 by Keiko Azuma

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VÉÇàxÇàá 130

SEPTEMBER 2011

Vol. 11, No. 10

SEPTEMBER

COVER STORY 07

Nisei Week LA Sake Tasting Second time this year as one of the events for Nisei Week Japanese Festival.

SPECIAL REPORT 12

Shichiken night at Gonpachi Restaurant by Kanako Chitose

PHOTO GALERY 08

71th Nisei Week Japanese Festival

EDUCATION 11 19

API Small Business Program Receives $100,000 from Wells Fargo Living Treasure -Genki Living Expo and 50th Anniversary Celebration Keiro Senior Health Care Jet Alumni Association God’s Spice Collection by Aiyana Appling Let’s Learn Japanese -The Lost and Found By Natsumi Jet Program Bon Voyage to Japan at Hilton LAX J-LEAP has just begun!

ENTERTAINMENT 04 06 14

Event Calendar Legend of The Piano Fuzjko Hemming USA Tour Here & There by Andrea Rademan The Art of Sushi and Sake -Ohira and mori by Nancy Uyemura

FOOD & RECIPES 15 25

Recipe Corner Green Tea Pilaf Rolls / Tofu Dressed with Vinegared Miso Why isn’t there an English translation for the Japanese term “umami”? by Yuji Matsumoto Little Tokyo Japanese Restaurant Map

STAFF EDITORIAL Executive Editor Hiroshi Kawabata EDITOR Andrea Redeman Erika Jones Toshi Oyamada COLUMNIST Andrea Redeman Keiko Azuma Izumi Sunaoka Noriko Toyosato Natsumi Nancy Uyemura Yuji Matsumoto CREATIVE Amazing Graphics BUSINESS Director of Sales David Kudo HONORARY ADVISORY BOARD Takashi Abe Luis Diaz (Chinois on Main) Andrea Guerrero (Max) Akira Hirose (Maison Akira) Yujean Kang Toshi Kihara (Hamasaku) Nobu Matsuhisa Shunji Nakao (The Hump) Shigefumi Tsachibi (Chaya) Kimmy Tang (Michaelia) Tommy Tang

COMMUNITY ADVISOR Frances Hashimoto Shige Higashi Irene Hirano Teruo Imaizumi Tim Itatani Tom Kamei Noritoshi Kanai Nancy Kikuchi Brian Kito Joanne Kumamoto Howard Nishimura Nobuyuki Okada Pat Seki Yoshinori Takamine Satoru Uyeda Bill Watanabe Koichi Yanagisawa

For advertising information, call (213) 680-0011. Sushi and Sake is distributed throughout Little Tokyo, Greater Los Angeles, South Bay, Orange, Ventura and San Diego Counties. Sushi and Sake does not assume responsibility for the accuracy of or opinions expressed in its contents. Sushi and Sake is always welcomes new products, films, music, etc. for review. Please contact us at the address above for consideration. PUBLISHER All Japan News Inc. 222 S. Hewitt St. Los Angeles, CA 90012 P: (213) 680-0011 F: (213) 680-0020 Sushiandsake2010@live.jp

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SEPTEMBER 2011 ENTERTAINMENT

SEPTEMBER 2011

September 1 A Farewell Tribute in Honor of The Honorable Junichi Ihara Consul General Ihara has received an assignment in Tokyo and will soon be returning to Japan with his wife Madame Makiko Ihara. A Farewell Tribute Dinner will be held in their honor to show appreciation for all they have done for our community and to extend best wishes to the Consul General on his new assignment. Please join JAS and other supporting community organizations for dinner in honor of Consul General Junichi Ihara and Madame Makiko Ihara. $50 p/p. Reception 6pm, Dinner 7pm. Quiet Cannon : 901 Via San Clemente, Montebello, CA 90640. RSVP call 213-627-6217 or info@jas-socal.org September 2 Fuzjiko Hemming Piano Solo Concert USA Tour Introduce to Charity Concert for Japan Earthquake and Tsunami will be held in Los Angeles on Sep. 2nd, 4th and 17th 2011. Portion of the proceeds will be donated to Japanese Red Cross Society and 2011 Japan Relief Fund administered by JASSC. More information please see next page.

encourage more Japanese-English speaking healthcare providers to Bi-lingual nursing students. Scholarships are presented to the recipients every year at an award banquet luncheon. It is our hope and desire that scholarships JCHA provide to nursing students each year will be reflected in the future to serve in the Southern California Community. JCHA 21th Nursing Scholarship Luncheon is Sunday, September 18 11:30am at Miyako Hybrid Hotel in Torrance. $55 individual. RSVP please call (310) 947-9017 Through September 30 71th Nisei Week Photograph Exhibit by Nobuyuki Okada This exhibition will explore the 71th Nisei Week Japanese Festival. Such as opening ceremony, Queen coronation, Grand Parade, Nebuta, Tanabata Festival and more. It all takes place at the Little Tokyo Koban & Visitor’s Center on through September 30. From Monday to Saturday at 10:00 a.m. – 6:00 p.m. Closed on Sunday. More information at nokada@hotmail.com. Little Tokyo Koban is at 1st St and San Pedro St.

September 18 21th Nursing Scholarship Luncheon JCHA(Japanese Community Health Association) is a non-profit organization dedicated to the Japanese American Community of Southern California and its environs. JCHA’s mission is to provide support to assure higher quality of healthcare services or the Japanese speaking community. For this purpose, JCHA offers medical counseling, health examinations for Atomic Bomb Survivors, and provides informational health seminars and fairs, just to name a few. To

Aurora Foundation Presents Kosetsu Minami Benefit Dinner & Auction, and Concert in LA

he Aurora Foundation is pleased to announce that Aurora Foundation Benefit Dinner & Auction will be held on Friday, September 30 at Kyoto Grand Hotel & Garden, and Kosetsu Minami Aurora Benefit concert on Saturday, October 2 at El Camino College Marsee Auditorium in Torrance. Aurora Benefit Auction & Dinner Friday, September 30, 2011 / 6pm Kyoto Grand Hotel & Gardens 120 S. Los Angeles St., Los Angeles Kosetsu Minami Aurora Benefit Concert (The tickets will be available from July 1 : Aurora Foundation Club Members can reserve the tickets from June. For more information, please contact Aurora Foundation.) Tickets: $100 ($40 per ticket may be tax deductible) Sunday, October 2, 2011 / 6pm Place: Marsee Auditorium, El Camino College Address: 16007 Crenshaw Blvd. Torrance, CA Tickets: $100, $75, $55, $35 【Kosetsu Minami Profile】 Kosetsu Minami was born in Oita in 1949, and formed the band Kaguyahime in 1970. Its distinctive musicianship and vitality taking

Japan’s nascent folk music scene by storm. After Kaguyahime disbanded in 1975, Minami continued to produce big hits such as Natsu no Shojo and Yume Hitoyo. Minami has also been a pioneer of innovative musical events, attracting 60,000 funs to the all-night concert, and meeting with success as the first Japanese artist to hold a concert at the Nippon Budokan. From 1986 Minami also produced and performed in as annual “Hiroshima Peace Concert”, raising a total of over 200 million yen towards the building a new nursing home for radiation victims. Another long team project is hit series of “Green Paradise” concerts, held every year since 1992. Kaguyahime reunion in 1999 and put on its first tour in 22 years from the following May 2000 to January 2001. Kosetsu turned 60 in 2009, but age has not slowed him down. An audience of 20,000 people gathered for his summer that year, and he released a new album which was well received, positive reviews and hit a high sales rate. Now in 2011, Kosetsu is currently touring all over Japan.

【Aurora Foundation】 The Aurora Foundation was established in 1998 by Dr. Akiko Agishi, Founder and President, as a non-profit 501(c) (3) organization. Its mission promotes Japanese culture to mainstream Americans interested in Japanese language and culture by providing them scholarships and grants through the Aurora Foundation’s Scholarship Programs. The scholarship recipients have been generating immeasurable goodwill for USA/Japan relations, and the Foundation believes that its efforts and accomplishments will continue to influence younger generations now and into the future. Net proceeds from this Fall event helps fund the Aurora Japanese Language Scholarship, the Aurora Challenge Grant, the Aurora Speech Contest, and the Aurora Endowment Fund along with Aurora Program activities. For more information: Aurora Foundation 323-882-6545 www.auroraevent.org

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ENTERTAINMENT SEPTEMBER 2011

“LEGEND OF THE PIANO” FUZJKO HEMMING PIANO SOLO CONCERT USA TOUR 2011

Charity Concert for Japan Earthquake and Tsunami will be held in Los Angeles on Sep. 2nd, 4th and 17th 2011. Portion of the proceeds will be donated to Japanese Red Cross Society and 2011 Japan Relief Fund administered by JASSC. “LEGEND OF THE PIANO” FUZJKO HEMMING PIANO SOLO CONCERT USA TOUR 2011 September 2,2011 (Friday) Start:8:00pm Date: September 4,2011 (Sunday) Start:4:30pm Santa Monica College Performing Arts Center (The Broad Stage) Tickets Price V:$120 S:$100 A:$80 B:$60 Date: September 17,2011 (Saturday) Start:700pm Colburn School (Zipper Hall) Tickets Price V:$120 S:$100 A:$80

PHOTO by Hideo Nakajima

Date:

Tickets on sale now. call (424)888-4022 or www.soto-planning.com Fuzjko Hemming Profile Born in Berlin to a Japanese mother and a Swedish architect father, Gosta Georgii-Hemming, Fuzjko originally started piano studies with her mother who was an established pianist herself. At the age of ten, Fuzjko started taking piano coaching from Leonid Kreutzer, a Russian-born highly influential piano teacher, who predicted her success as an internationally acclaimed pianist even at such an early stage. Having won various music prizes in major competitions in Japan, Fuzjko began her professional career by collaborating with the Japan Philharmonic Orchestra as well as other orchestras for TV and radio performances. Samson Francois, Wilhelm Backhaus and others who listened to her play by chance all praised her remarkable musicianship and artistic interpretation. Fuzjko then went to the Berlin Institute of Music to further refine her musical studies and later moved to Vienna, where prominent musicians such as Bruno Maderna and Leonard Bernstein expressed their appreciation of Fuzjko’s talent by offering her a soloist contract and other forms of support. Those are the fond memories that Fuzjko still proudly cherishes today. However, it was also around that period when Fuzjko started suffering from severe hearing difficulties. Despite her constant problems, she kept performing for the German, Swedish, and Austrian broadcasting stations to establish her career. Fuzjko’s debut CD released in Japan in 1999 sold over two million copies, an unusual phenom-

enon in the classical music scene. Furthermore, from Maxim Vengerov reads, “I’m an admirer four of her CD albums have received the Classic of your art!” These are a couple of examples of Album of the Year Award at the Japan’s presti- how fellow musicians appreciate collaborations gious Gold Disc Awards, a feat that has never with Fuzjko. With much caring and love, Fuzjko been achieved by any other artist. In 2011, Fuzjko has worked over years with many charities inwill launch her newest CD album under her new cluding UNICEF and animal welfare groups, DAGY Label(TM), featuring her performance of and is very generous with her time and money Mozart piano concerto Nr. 21 with the Symphony for such philanthropic activities. Orchestra Camerata XXI conducted by To- -Programbias Gossman. Fredric Chopin (1810-1849) J.S. Bach (1685-1750) Fuzjko has per- Prelude Op. 28 No.7 Partita No.1 formed numerous solo No.3 Prelude recitals, and collabo- No.10 Allemande rated with international No.11 Courante orchestras such as Mo.5 Sarabande Moscow Philharmonic, No.19 Menuet 1&2 Hungarian Radio SymGigue phony, Hungarian Philharmonic, Royal Modest Petrovich Mussorgsky (1839-1881) Philharmonic Orchestra Pictures At An Exhibition: in London, Nice Phil- Promenade / 1. The Gnome / Promenade / 2. The Old Castle harmonic, Spanish Promenade / 3. Tuileries (Dispute between Children at Play) Radio Symphony, Con- 4. Cattle “Bydlo” / Promenade / 5. Ballet of the Unhatched Chicks / cert Rameau in Paris, to 6. “Samuel Goldberg and Schmuyle” / Promenade / name just a few. In 7. The Market at Limoges (The great News) 2010, Warsaw Chopin 8. The Catacombs (With the Dead, in a Dead Language) Festival invited Fuzjko 9. The Hut on Fowl’s Legs (Baby-Yoga) to give a solo concert, 10. The Bogatyr gates (In the Capital in Kiev) where she enticed the VIP audience to give Franz Liszt (1811-1886) her a standing ovation. ll Sospiro A message from Mischa La Campanella Maisky refers to Fuzjko as “an unforgettable pi- *The program is scheduled to change without notice. anist!” and another

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SEPTEMBER 2011 ENTERTAINMENT

Summer Escapes in the City by Andrea Rademan

Reminder: The TASTE happens over Labor Day weekend, Sept. 2 – 5, at Paramount Studios, Downtown and Beverly Hills and showcases celebrity chefs at nine signature events with unlimited tastings of food, wine, beer, and spirits, as well as cooking demos, musical entertainment, and more. Don’t miss Roy Choi, Ludo Lefebvre and Ricardo Zarate (www.latimes.com/THETASTE). From Sept. 3 - Oct. 2 head over to the L.A. COUNTY FAIR (1101 W. McKinley Ave., Pomona) the largest county fair in North America for deepfried, on-a-stick, battered, breaded and dipped in chocolate treats. More than 300 vendors include Chicken Charlie, South of the Border, Bubba’s BBQ, Thai Cuisine, food trucks, yogurt, smoothies, salads and cold beer. You don’t have to be Italian to enjoy the PRECIOUS CHEESE FEAST OF SAN GENNARO, a street festival that kicks off Italian Heritage Month with a VIP Gala Prima Notte on September 22, and the regular fair September 23-25, 1651 N. Highland Ave. Expect Italian food, music, culture, rides and a terrific auction. Tickets: www.feastofla.org. Kids under 12 free. Info: info@feastofla.org or 818-508-0082. Support St. Jude Children’s Hospital at the CHOCOLATE FESTIVAL AND PASTRY SHOW (www.IndulgeLA.net) September 24, from 2pm 6pm at the Olympic Collection, 11301 Olympic Blvd. Tickets ($20). Taste goodies by the US Champion Pastry Chef, Marcel Vigneron (FoodNetwork), Ace of Spades Champagne, Cielo Malibu wines, Lady Chocolatier, Madame Chocolate Beverly Hills, Sprinkles Cupcakes and more! TasteTV and Chocolate Television bring the CHOCOLATE SALON (www.LAChocolateSalon.com) to town on Sunday afternoon, September 25, at The Pasadena Center, 300 Green St in Old Town ($20 - $30). Taste tidbits from Choclatique, Mignon, Nicole Lee, Jer’s, Chocoveda, Ciel, Amella, the Toffee Box and many more during demonstrations, chef talks, wine tasting. AMIGO is writer-director-editor John Sayles’ exploration of a mayor (Filipino actor Joel Torre as Rafael) trying to protect his people and himself when the Philippines declares itself an independent republic in 1898 and U.S. troops occupy his village. He declares himself a friend (“amigo”) to the young soldiers who’ve been taught to demonize the enemy but find them hard to dislike. When a vicious officer (Chris Cooper) sets out to destroy the local guerilla fighters, of which Rafael’s brother is the head, Rafael is caught in the middle and ultimately pays the price. BATTLE FOR BROOKLYN Daniel Goldstein is appalled when, in a bynow familiar scenario, a powerful corporation pits itself against regular citizens, urging local government to exert “Eminent Domain” so a private developer can replace a middle-class neighborhood with 16 skyscrapers and a basketball arena. The developer games the system, abetted by some greedy residents and others who don’t realize that the political maneuvering is aimed against them. With the furor over downtown’s new stadium and Mitt Romney’s declaration that corporations are people, it couldn’t be more timely. Laemmle’s Music Hall.

THE HELP, based on Kathryn Stockett’s novel, inspired by her own life and directed by Tate Taylor, peeks beneath the genteel surface of the pre-civil rights Deep South to the intolerant stranglehold beneath. Skeeter (Emma Stone) is an aspiring writer who interviews the local maids for a book project and comes to realize the bigotry in which she is entrenched. Aibileen (Viola Davis) and her best friend, Minny (Octavia Spencer), care for white houses — and babies — where they can’t use the bathroom. As nasty as she is, Hilly (Bryce Dallas Howard) would have been the rule, not the exception she is here. Whether imposed by class, race or gender, and regardless of physical comforts, such a society constricts the lives of everyone. HIGHER GROUND Actress Vera Farmiga turns her talent to directing Carolyn S. Briggs and Tim Metcalfe’s screen version of Briggs’ memoir of life as a born-again Christian. Her fictionalized character, Corinne, is ably portrayed as a teen by the director’s younger sister, Taissa, and as an adult by the director herself. Corinne’s life in a close-knit fundamentalist Christian community is supportive and secure but she struggles to finds her way back to the literary life that is her true calling. LOVE CRIME, the last film from director Alain Corneau, was co-written with Nathalie Carter. Isabelle (Ludivine Sagnier) is high-level Christine’s (Kristin Scott-Thomas) assistant at a multinational company. But when Christine takes credit for Isabelle’s ideas, a fellow worker fuels Isabelle’s doubts and all out war ensues between the two, with unpredictable results. September 2 at Laemmle’s Royal. MOZART’S SISTER Writer/director/producer René Féret used most of his family in this indie production about the early life of Mozart’s sister in 18th-century pre-revolutionary France. “Nannerl” was five years older than Wolfgang and a musical prodigy in her own right but her ambitious father decided he’d get more mileage focusing on Wolfgang as they toured the royal courts of Europe. He forced her to suppress her musical gifts and she instead devoted her considerably long life to safeguarding her brother’s works. MR. NICE Writer/director Bernard Rose tells the true story of Howard Marks, aka Mr. Nice (Rhys Ifans), who collected 43 aliases, 4 kids, 89 phone lines and 25 companies worldwide. A nuclear physicist, marijuana connoisseur, fugitive and spy, travel agent, writer, rock promoter, public speaker and the biggest dope smuggler on the planet, his associates were members of the Mafia, CIA, IRA and MI6. With David Thewlis and Chloë Sevigny. September 9-15 at the Nuart

DARWIN Meet Monty, an old miner married to firecracker Nancy; postmaster and ex-hippie Susan; 20-something transgendering Ryal and his partner, Penny; and Hank and Connie, some of the 35 residents of a tiny town in Death Valley, California that is profiled in Nick Brandestini’s documentary. Their survival depends on a fragile waterline that descends from the mountains where top-secret weapons are being tested. One “accident” could wipe out their entire town. Laemmle’s Sunset 5.

MYSTERIES OF LISBON Based on the work of a prolific 19th-century Portuguese author whose chronicles of the aristocracy were distilled into a four-and-a half-hour, two-part tour de force. A whirlwind of adventures and escapades, coincidences and revelations, vengeance and love affairs link to Pedro da Silva, a poor orphan in a boarding school where he is looked after by kindly Father Dinis. There’s a vengeful countess maddened by jealousy and a mysterious businessman who made his fortune as a bloodthirsty pirate in this contemporary tale all set against a historic background.

DETECTIVE DEE AND THE MYSTERY OF THE PHANTOM FLAME is Tsui Hark’s intricately plotted whodunit set in ancient China. With Sammo Hung’s fabulous choreography it swept the 2011 Hong Kong Film Awards. Empress (Carina Lau), China’s most powerful woman, is haunted by the fact that seven of her soldiers have spontaneously burst into flames, leaving only black ash and bones. She enlists the infamous Dee Renjie (Andy Lau) to use his unparalleled wisdom and martial arts skills to safeguard the future of an entire dynasty.

SPECIAL TREATMENT When Isabelle Huppert’s high-class call girl, Alice, who enacts sexual fantasies for her clients, meets Xavier, an unhappily married psychoanalyst, they co-navigate the supposedly overlapping worlds of psycho- and sexual therapy. Director/Writer Jeanne Labrune and writer Richard Debuisne compare the similarities between the two—the discreet locations, exchange of money, time limits, and emotional, physical prohibitions to reach a conclusion that is off the mark. September 16 at Laemmle Sunset 5.

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COVER STORY SEPTEMBER 2011

Nisei Week LA Sake Tasting held

isei Week LA Sake Tasting” was held at Kyoto Grand Hotel & Garden in Little Tokyo at 4:00PM on Saturday August 20 with approximately 350 participants. This Sake Tasting was held for the second time this year as one of the events for Nisei Week Japanese Festival. “Nisei Week LA Sake Tasting” was presented by Nisei Week Foundation, Sushi & Sake Magazine, and supported by Asian Business Association, JCCSC, JETAASC, Little Tokyo Business Association, Mutual Trading and Sushi Chef Institute. Also, Fontana Trader, Gekkeikan Sake USA, Japan Prestige Sake In-

ternational, Kirin Brewery of America, Kimura Shuzo, M&M Enterprise, Ozeki Sake USA, Pacific International Liquor, Silkroad Wine & Spirits, Smart Assist, Southern Wine & Spirits, Yaegaki Corporation, Yatsushika Shuzo, Youngs Market provided over 80 types of sake total. Also, Akita Kenjinkai of S.C., Autec, Azuma Foods, International Marine, Kikkoman Sales, Marukan Vinegar, Morinaga Nutritional Foods, Myojo USA, Otafuku Foods, Sun Noodle, Sushi Popper, Yamajirushi Miso, Yamasa Corporation sponsored the event to provide participants with sushi, tofu, soy sauce, rice, vinegar, ramen, appetizers and other prizes.

Text / photo: Hiroshi Kawabata Participants enjoyed the various sake provided by participating corporate sponsors. Here in the U.S., sake is becoming popular with the growing popularity of Japanese food. Especially popular are premium sakes, which participants seemed satisfied in enjoying since they are not generally obtainable. Participants lost track of time as they enjoyed sake lectures and janken games. This event is slated for next year also, so I highly recommend it for those who couldn’t attend this year. Continue to p26

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SEPTEMBER 2011 PHOTO GALLERY

Nisei Week Flag

Chizuko Nakaya, Nagoya City Assembly / Jan Perry, Councilwoman

Yusuke Shindo, Deputy Consul General

Aiko Yoshinaga, Grand Marshal

Mark Nakagawa, President,Nisei Week Foundation

Koichi Kinoshita, President, Japan Business Association / Tamlyn Tomita, Actoress

Tommy Lasorda, Parade Marshal

Toshio Handa, President, Japanese Chamber of Commerce

Madame Mitsuhiro Bando

Masayoshi Suzuki, Eishichi Iwata, Moshitomo Tanaka, Vice Presidents, PURE 02 / Frances Hashimoto, Chairman LTBA

Akemi Yano, CEO of JANM

Sandra Sakamoto, JACCC

Cosplayers

Chogi Higa, President, Kenjinkai Kyogikai

Fumi Akutagawa, Alpha Takahashi, Hayahiko Takase, LA Kimono Club

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Nisei Week Photo Gallery

PHOTO GALLERY SEPTEMBER 2011

Erika Mariko Olsen, 2011 Nisei Week Queen

Nebuta Haneto Dancers

2011 Nisei Week Court: From left to right: Princess Melissa Ayumi Nishimura, Princess Amber Akemi Piatt, 1st Princess Mimi Mitsuko Yang, Queen Erika Mariko Olsen, Miss Tomodachi Kay A. Yamaguchi, Princess Leann Fumiko Fujinami, Princess Michi Renee Lew, and Princess Jessica Makiko Kanai. Photo by Toyo Miyatake

Purification Ceremony by Rev. Tsuyuki

Opening Cask Ceremony

oreno-yakiniku.com

2010 Nisei Court & Hiroki Kuroda, Los Angeles Dodgers

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Media Sponsor:

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EDUCATION SEPTEMBER 2011

Asian Pacific Islander Small Business Program Receives $100,000 from Wells Fargo

espite continuing challenges in the economy, the Asian Pacific Islander Small Business Program (API SBP) received a $100,000 grant from the Wells Fargo Foundation as part of the company’s ongoing commitment to support the Asian Pacific Islander entrepreneur community in Greater Los Angeles.

About the Asian Pacific Islander Small Business Program Formed in 1999, API SBP is a collaborative of five community organizations, the Chinatown Service Center, Koreatown Youth & Community Center, Little Tokyo Service Center CDC, Search to Involve Pilipino Americans, and Thai Community Development Center. Its partners

have shared more than 160 years of service between them, are well known and respected for the quality of their work, the impact of their services and their standing in the community. API SBP assisted 3000 entrepreneurs in 2010. The organization is partially funded by the U.S. Small Business Administration and does not charge clients for its counseling services.

Roy Jasso (center), Wells Fargo Community Development representative and Chinatown Service Center board member, presents a $100,000 check to API SBP board members – all whom are executive directors of their respective organizations, including: Byron Shinyama (left), Koreatown Youth & Community Center; Chanchanit Martorell (third from left), Thai Community Development Center; Bill Watanabe (third from right), Little Tokyo Service Center; Joel Jacinto (second from right), Search to Involve Pilipino Americans; and Lawrence Lue (right), Chinatown Service Center. Members of the API SBP, a collaborative of the five community organizations, received the $100,000 donation at a board meeting in Los Angeles on June 14th. Also pictured is Ron Fong (second from left), the API SBP director.

About Wells Fargo Wells Fargo & Company (NYSE: WFC) is a nationwide, diversified, communitybased financial services company with $1.2 trillion in assets. Founded in 1852 and headquartered in San Francisco, Wells Fargo provides banking, insurance, investments, mortgage, and consumer and commercial finance through more than 9,000 stores, 12,000 ATMs, the Internet (wellsfargo.com and wachovia.com), and other distribution channels across North America and internationally. With approximately 280,000 team members, Wells Fargo serves one in three households in America. Wells Fargo & Company was ranked No. 23 on Fortune’s 2011 rankings of America’s largest corporations. Wells Fargo’s vision is to satisfy all our customers’ financial needs and help them succeed financially.

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SEPTEMBER 2011 SPECIAL REPORT

Gonpachi Restaurant holds “Shichiken Night” An event to enjoy a full Japanese course with Shichiken Text / Photo: Kanako Chitose

hichiken brewery of Yamanashi Prefecture, renown for their wine, and Gonpachi Restaurant of Beverly Hills jointly held “Shichiken Night,” an event to enjoy a collaboration of sake and Japanese cuisine. Fifteen diners enjoyed two different Shichiken full courses of Japanese cuisine. The list of entrees prepared for this day to provide courses complimentary of Shichiken are: Kumamoto fresh oyster on half shell ponzu sauce served, Appetizer plate (ankimo monk fish liver, shiokara squid, steamed awabi abalone, somen and salmon roe, gonpachi ebi shinjyo), Sashimi plate (hirame halibut, chutoro blue fin tuna, saba mackerel, mirugai giant clam, live amaebi sweet shirimp), Uni sea urchin chawanmushi, Grilled gindara black cod saikyoyaki, Braised yakiika young squid netsuke, Asari manila clams and iwa-nori rock seaweed miso soup, Sushi (tai-red snapper, aji-spanish mackerel, zuke maguro-soy marinated blue fin tuna, uni-sea urchin, mirugai-giant clam, ika-seared squid, ikura-soy marinated salmon roe, chu toro-fatty tuna, anago-sea ell, jidori tamago-free rage all natural egg), and pink grapefruit yuzu flavor gelee, a luxurious full course. Two brands of sake were selected to compliment

the dishes were Shichiken Junmai Daiginjo and Ginjo Bigin Bigin. Junmai Daiginjo with a refreshing finish is best paired with mild dishes like oysters and sashimi, while full body Bigin Bigin, similar to full-body wine is best paired with grilled gindara black cod saikyoyaki and other dishes with rich flavors to propose the best marriage between sake and courses. Courses prepared by Executive Chef Masakazu Yamada are appealing in presentation and the selection of dishes to create visual appeal in the Japanese style for the consumers’ enjoyment. Yamada said, “I want our customers to enjoy the courses like they do in Japan.” “Shichiken” best enjoyed during meals and vintage “Bijin Bijin” expands into the Los Angeles market “Sake cannot overwhelm the food” is the motto of Shichiken, whose sake they serve doesn’t have a notable impact, yet the sake is enjoyed when married to the courses served and enjoyed together. Tsushima Kitahara, Director of Yamanashi Meijo Co Ltd, who flew into the U.S. for this event checked the menu beforehand to ensure sake is best enjoyed. “Each of the dishes are wonderful and I’m sure they were enjoyed best with the sake,” said Kitahara with a smile. At this event, a limited production of 1,500 bottles of very rare aged sake “Bigin Bigin” just recently introduced to Los Angeles was served. Bigin Bigin aged for three years has an amber hue similar to chardonnay, revolution-

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SPECIAL REPORT SEPTEMBER 2011

ary for breaking the traditional mold of sake. Attending diners enjoyed this rare sake thoroughly. “White fish sashimi loses its flavor to sake, but goes great with rich flavored dishes,” said Kitahara. Because customer response was promising, Bigin Bigin will now be available at Gonpachi Restaurant in the future. Demonstration of Japanese sake production This event was not only to enjoy Shichiken courses, but also to demonstrate Japanese sake production to familiarize diners with Japanese sake. Kitahara, who said he got the idea from a “3-minute cooking TV show,” minimized the time scale to 1/100 to demonstrate the entire sake production process to the customers. Using a panty hose to sprinkle aspergillus oryzae over sake rice to create the mold, a glass bottle was used as a tank and to create the basic ingredients of sake, the yeast, by mixing mold, rice and water. The entire process was explained in English. Yeast created in this way was filtered using coffee filter. At this point, the mixture is separated into sake and sake lees. The actual sake is treated with heat pasteurization and stored to stop further fermentation. After one year of maturing, the sake flavor is enhanced. When this process was explained, customers responded with a round of applause. The demonstration started four years ago for customers to experience the sake brewing process up-close that they normally can’t see with their own eyes was very successful this day. Customers had various responses: some were moved to see pantyhose used to sprinkle aspergillus oryzae, some actually took the sake lees in their hands, while others were surprised to hear that the ingredients to make sake is the same as fish marinated in rice grounds. Kitahara, who saw these responses upclose, said “Japanese sake production is very complicated compared to wine, so it’s hard to comprehend when explained verbally. But when you actually see it with your own eyes, then you feel you understand it better. Enjoying the sake after watching the demonstration further promotes comprehension. Lastly, our final objective is to have customers verify the entire process by reviewing the brewery,” he said with his fresh promotion of Japanese sake.

From left: Tsushima Kitahara, Director, Shichiken Yamanashi Meijo Co Ltd / Yutaka Kudo, Head Chef, Gonpachi Torrance location / Taichi Ishizuki, Assistant General Manager.

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SEPTEMBER 2011 ENTERTAINMENT

The Art of Sushi and Sake Ohira and Mori by Nancy Uyemura

he first article I wrote for Sushi & Sake was an article about sculptor Minoru Ohira at Mori Sushi in West Los Angeles. That was about four years ago. Today, it may seem like déjà vu but it is Minoru Ohira and chef Morihiro Onodera of Mori Sushi together again, but in a different location, the place is Sai Sai, the contemporary Asian restaurant at the Biltmore Hotel. Born in Japan, in Niigata Prefecture Minoru Ohira graduated from Tokyo University of Art in

the mid 1970’s. At that time, he worked largely in stone and cast bronze. He was always interested in ancient Mexican stone sculptures, and in the late 1970’s he moved to Mexico, which provided a focus for both his technique and the materials that he would use in his later work. The feeling of the massive and powerful Aztec, Toltec and Mayan stonework, coupled with the shapes of the Mexican village dwellings became the influence of many of Ohira’s sculptures. Minoru also had a fascination from childhood of the complicated patterns and variations found in nature. After living in Mexico for three years he moved to Los Angeles and his work transitioned from large stone sculpture to smaller work using materials found at nearby urban construction sites. He incorporated slate, twigs and branches of

trees and broken bits of glass. His work seems to exude the essence of nature, expressing the full cycle of the materials. Ohira when talking about his work; “My sculptures are both abstract and symbolic. I don’t belong to any religion but I am very spiritual and my work comes closest to a form of religious experience. I have three different cultural and religious experiences that I feel have influenced my work. First, my homeland of Japan, where I grew up within a culture of Shintoism and Buddhism, then, three years in Mexico, with Aztec, Mayan and Catholic cultures and then now, over twenty five years in America with its Anglo Protestant based multi-culturalism. Unconsciously, I have been influenced by these cultures.” Opening in September at the Biltmore’s contemporary Asian cuisine restaurant Sai Sai, just in time for the September Downtown Art Walk will be Minoru Ohira’s work. During this time we might expect special visits by guest chef Mori, who will bring his own special artistry to Sai Sai with a few new menu additions. Chef Morihiro Onodera has successfully owned and operated Mori Sushi in WLA for over ten years. He is now helping the new owner a few times a week and currently has some time to experiment with

some fun projects like the Biltmore’s Sai Sai restaurant. He is bringing his energy to create a new experience at the restaurant and together with Minoru Ohira’s work, Sai Sai is an artistic experience that can’t be missed. Look for the up coming schedule of when chef Mori will be at Sai Sai. Ohira’s work will be exhibited for the month of September. The installation curated by Ayako Yoshida, who curated “Kanemitsu in California during the 1960’s and 1970’s” at LACMA in 2008, incorporates a range of Ohira’s unique two-dimensional and three-dimensional pieces. Minoru’s work has the power to transform space and the environment at Sai Sai has really taken on a new energy with this exhibition. We hope that you will all be able to come to the opening and participate in the Downtown Art Walk, the second Thursday of the month from 6-9 pm. For further information about the art, contact Ayako Yoshida at ayayoshida@aol.com , or Nancy Uyemura @ nuyemura@sbcglobal.net. Sai Sai is located at 506 South Grand Avenue, Los Angeles, CA 90071, in the Millennium Biltmore Hotel. For further details regarding the upcoming events, contact (213) 624-1011 or biltmore@mhrmail.com.

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FOOD & RECIPE SEPTEMBER 2011

Pour, Dip and Cook. Spice it up! atu A ll N

P YUZU

r al

EPPER

SAUCE MIYAKO ORIENTAL FOODS INC. customerservice@coldmountainmiso.com Tel. 626-962 9633

Green Tea Pilaf Rolls

directions ingredients 3 3 3 1 2

Tbsp sencha Tbsp + vegetable oil for frying oz ground pork oz carrots, finely chopped oz bamboo shoots or celery, finely chopped 1 tsp + 1/2 salt 2 – 4 small bowls of cooked rice 1 tsp soy sauce 3 eggs 2 tsp cornstarch + 1 Tbsp cold water lettuce leaves and radishes

1. Place the tea leaves in a small pot and add enough hot water to cover. Leave for a few minutes until the leaves become soft. Drain the leaves and set aside. 2. Heat 3 tablespoons of oil in a wok and stir-fry the pork, carrots, and bamboo shoots over high heat. Add 1 teaspoon of salt and the drained tea leaves, and mix. Add the cooked rice and stir-fry for a few minutes. Season with soy sauce, remove from heat, and set aside. 3. Beat the eggs and add 1/2 teaspoon salt. 4. In a separate bowl, dissolve the cornstarch in cold water and add to the eggs. 5. Heat 3 teaspoons of oil in a fry pan. Pour a little egg into the pan and quickly make a very thin egg sheet 6 – 8 inches in diameter. Continue making sheets until all the egg is used up. 6. Place a little rice pilaf on each sheet and carefully make a neat roll. Make as many rolls as there are sheets. 7. Cut into bite–size pieces, and serve on a dish with lettuce and radishes.

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FOOD & RECIPE SEPTEMBER 2011

Tofu Dressed with Vinegared Miso

directions ingredients

1. Drain the tofu in a bamboo colander, Shred into bite-size pieces. 1 cake momen tofu 2. Boil the bundle of chives briefly and drain. When it is cool, cut into 1 bundle chives pieces, 1 1/3 inch long. Desalt the 7/8 oz salted wakame wakame seaweed by rinsing it. Boil it seaweed briefly in hot water and then transfer to cold water. Remove the strings 1 2/5 oz inaka miso (salty and cut into pieces, 1 1/8 inch long. miso made with barley) 3. Mix the miso and sugar. Add the 1 1/2 Tbsp sugar dashi stocks, and when it becomes sticky, add the mustard paste and 1 Tbsp sashi stock mix well. 1 1/3 Tbsp vinegar 4. Place the solid ingredients on a 1/2 tsp Chinese mustard plate, and dress them with the vinegared miso. paste

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EDUCATION SEPTEMBER 2011

Page sponsored by AFC and Sushi and Sake Magazine

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SEPTEMBER 2011 EDUCATION

God’s Spice Collection By Aiyana Appling, ALT (2007-2010), Shikama, Miyagi prefecture

’d always heard about the changing of the leaves and how people came from all over Japan to visit the Naruko Gorge in Miyagi Prefecture. Last year, I was far from interested in participating and my only reason for going this year was because I felt to need to take advantage of everything since it would possibly be my last year in Japan as a JET. My boyfriend, Sho, and I crept along the two-lane “highway” towards Naruko at 7am. There was report of traffic on the radio. He’d suggested that we leave early to avoid it. Once we arrived, all the parking areas were full of cars with young families or hand-holding couples. There were also a commuter buses with a caravans of jolly oji-chan and oba-sans being lead by a tour guides “TOURS?” I asked myself, “You’ve got to be kidding me. For some leaves?”

An accident where a falling rock injured a person on the usual trail last season was the reason a new route was created for this autumn’s viewing. As we passed by

the other people, I noticed delight in their faces. As Nature enveloped us, I was reminded of how small we are—as human beings—in comparison to the hundreds of thousands which formed an umbrella of hues around us. I inhaled deeply so that my memory would always register that crisp smell of that majestic moment. I wanted to keep this smell of the leaves in that air inside me forever. I shook my head at the thought of my initial preposterous American attitude and thought there was so much about Nature that I really enjoyed. Sho explained to me that the air had to fluctuate between warm and cold temperatures in order for the leaves to reach those peak colors. As we continued through the trail, my face gained the look of delight and I looked like everyone else. We exited the trail, and I was jovial. All I could think about was, “I would have missed this.” I held Sho close and we headed towards the matsuri stands. Like so many experiences in Japan, what I experienced was enlivening. With the patterns of reds, oranges and yellows interwoven and repeated in the landscape, I swore that I saw those colors for

the first time. Their vivacity and intense hue commanded your attention and the eye obeyed. I thought to myself, other colors I’ve seen before were only imitations of this. I officially saw an autumn tree for the first time that day. While cooking dinner later that evening, I concluded on an analogy for what I had seen: God’s Spice Collection came to me. Because the Gorge looked like dashes of turmeric, chili powder, cloves and fresh basil sprinkled on the side of the mountain. And I just imagined if God has a spice collection, it would have to look something like the Naruko Gorge in Miyagi Prefecture.

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EDUCATION SEPTEMBER 2011

“The Lost and Found”

ቲሼቯብቑ SUMIMASEN WASURETA SHORUI DENSHA ORIRU KAISATSU GUCHI TODOKERU ～IKI OBOETE IRU NI RYOU ME CHA FUUTOU AMIDANA TOUCHAKU SHUUTEN MITSUKATTA UKETORU

EXCUSE ME LEFT DOCUMENT TRAIN GET OFF TICKET GATE REPORT BOUND FOR REMEMBER THE SECOND CAR BROWN ENVELOPE RACK ARRIVE LAST STOP FOUND PICK UP

Tom:

Sumimasen ga, densha no naka ni wasuremono wo shimashita. Station employee B: Doko iki no densha deshita ka? Tom: Toukyou iki desu. Station employee B: Nan ryou me ni notta ka oboete imasu ka? Tom: Ni ryou me dato omoimasu. Station Manager B: Nani wo oki wasuremashita ka ? Tom: Cha buutou ni haitta shorui wo, densha no amidana ni oite kimashita. Station Manager B: Sono densha wa, ato jyugofun de shuuten no Toukyou eki ni touchaku shimasu node, Toukyou eki no ekiin ni denwa wo shite kakunin sase masu. ******************************* Station Manager B: Okyaku sama no shorui ga mitsukari mashita. Tom: Doumo arigatou gozaimasu. Toukyou eki ni itte, shorui wo uketori masu.

࠻ࡓ㧦

Tom:

Excuse me, but I left something in the train.

Station employee B Where was the train bound for? Tom: It was bound for Tokyo. Station employee B Do you remember what car you rode in? Tom: I think it was the second car. Station employee B What did you leave? Tom: I left a document in a brown envelope on the rack in the train. Station employee B Since the train arrives at the last stop, Tokyo station in fifteen minutes, I will call another station employee there and have him check the train. ******************************* Station employee B Sir, your document was found. Tom:

Thank you very much. I will go to Tokyo station and pick it up.

ߔߺ߹ߖࠎ߇‫ޕߚߒ߹ߒ ࠍ ߩ߽ࠇߔࠊ ߦ ߆ߥ ߩ ߾ߒࠎߢޔ‬

߃߈޿ࠎ B㧦

ߤߎ ޿߈ ߩ ߢࠎߒ߾ ߢߒߚ ߆㧫

࠻ࡓ㧦

ߣ߁߈ࠂ߁ ޿߈ ߢߔ‫ޕ‬

߃߈޿ࠎ B㧦

ߥࠎ ࠅࠂ߁ ߼ ߦ ߩߞߚ ߆ ߅߷߃ߡ ޿߹ߔ ߆㧫

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ߦ ࠅࠂ߁ ߼ ߛߣ ߅߽޿ ߹ߔ‫ޕ‬

߃߈޿ࠎ B㧦

ߥߦ ࠍ ߅߈ ࠊߔࠇ ߹ߒߚ ߆㧫

࠻ࡓ㧦

ߜ߾ ߱߁ߣ߁ ߦ ߪ޿ߞߚ ߒࠂࠆ޿ ࠍ‫ߺ޽ ߩ ߾ߒࠎߢ ޔ‬ ߛߥ ߦ ߅޿ߡ ߈߹ߒߚ‫ޕ‬

߃߈޿ࠎ B㧦

ߘ ߩ ߢ ࠎߒ ߾ ߪ ޽ ߣ ߓࠀ ߁ ߏ ߰ࠎ ߢ ߒࠀ ߁ߡ ࠎ ߩ ߣ߁߈ࠂ߁ ߃߈ ߦ ߣ߁ߜ߾ߊ ߒ߹ߔ ߩߢ‫ ߈߃ ߁ࠂ߈߁ߣ ޔ‬ ߩ ߃߈޿ࠎ ߦ ߢࠎࠊ ࠍ ߒߡ ߆ߊߦࠎ ߐߖ ߹ߔ‫ޕ‬

*********************************************************** ߃߈޿ࠎ B㧦

߅߈߾ߊ ߐ߹ ߩ ߒࠂࠆ޿ ߇ ߺߟ߆ࠅ ߹ߒߚ‫ޕ‬

࠻ࡓ㧦

ߤ߁߽ ޽ࠅ߇ߣ߁ ߏߑ޿߹ߔ‫ ޔߡߞ޿ ߦ ߈߃ ߁ࠂ߈߁ߣ ޕ‬ ߒࠂࠆ޿ ࠍ ߁ߌߣࠅ ߹ߔ‫ޕ‬

SS0911_Layout 1 8/31/2011 1:30 AM Page 22

SEPTEMBER 2011 EDUCATION

Jet Program Bon Voyage to Japan at Hilton LAX Deeper boundary between Japan and US Text/Photo: Keiko Azuma

he Japan Exchange and Teaching (JET) Program, now in its 24th year, is aimed at promoting grass-roots international exchange between Japan and other nations.

The number of countries sending participants has risen over the years, as has the number of participants. No matter where you go in Japan today, you will find JET participants developing strong relationships with their local communi-

ties through foreign language education and international exchange activities. After completing their time on the Program, many former JET participants use their experiences in Japan to continue enhancing relations between Japan and their home countries. July 22nd 2011 JET Program Bon Voyage Party was held at Hilton LAX. All the JET Program teachers who were going to leave for Japan the next day were in attendance. The Japanese Consul General in Los Angeles, the JET Program leaders, JET Program alumni and the teachers’ parents all gave the new inductees high praise and encouragement for their new start in Japan. The Japanese Consul General in Los Angeles, Mr. Junichi Ihara, gave a speech to encourage and reassure the new teachers’ anxieties: “Japan is safe now. Please do not worry. Especially After the natural disaster hit Japan; you are going to Japan in very important time. Please carry on the good spirits and keep building good friendship between Japan and US countries which have been stronger because we realized that we were getting many supports from US and many other counties.” Many of the 103 new JET Teachers were visibly excited to leave for Japan to teach English. It was 103 Jet teachers who had started teaching English in Japan this year after this day. Seeing the excitement on the faces of the JET teachers before leaving their home countries reminded me of the similar feelings I experienced before leaving Japan to come to the United States.

J-LEAP has just begun!

-LEAP (Japanese Language Education Assistants Program) has just begun! This program is similar to the JET program, but instead of sending English teachers to Japan, we are bringing over Japanese teaching assistants to the United States. On August, 7th, 2011, 15 Japanese teaching assistants arrived in Los Angeles to attend a one week workshop at The Japan Foundation Los Angeles, to prepare them to teach in American schools all across the United States. During the workshop, they learned about the American education system, National Standards, advocacy, and other useful information about teaching in the United States. Towards the end of the workshop, they were introduced to their supervisors at their assigned schools. On the last day of the workshop, Director Wajima from the Japan Information and Cultural Center, Consulate-General of Japan in Los Angeles, gave a speech to the encourage the participants at their “send-off” dinner. Ms. Naoko Nogamoto, who is a participant assigned to a school in Kentucky, expressed her ambitions, stating “I believe that being a Japanese Language teacher is like being a diplomat at a grass-roots level. As a young teaching assistant, we are enthusiastic in creat-

ing opportunities for mutual understanding among the American and Japanese youth.” Starting this fall, 15 Japanese TAs will be teaching Japanese-language at the K-12 levels in 13 states across the country until the end of

July, 2013. We will be providing reports from the TAs every month in our online newsletter Breeze, starting in October, so please be sure to follow their progress.( http://www.jflalc.org/)

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VOL 42

FOOD & RECIPE SEPTEMBER 2011

Why isn’t there an English translation for the Japanese term “umami”? Master Sake Sommelier

he concept “umami” exists in various countries worldwide, for some reason in the West, the basic concepts of taste: acidity, sweetness, saltiness and bitterness were never recognized. While similar terms like “savory taste” is used to describe such flavors, the meaning is slightly different. In a recent conversation with a French-American wine sommelier, I’m sure my choice of words weren’t the best when I stated to him, “umami is a very valued taste by the Japanese and refers to the compatibility between Japanese sake and the food,” to which he re-

sponded rather crossly, “every country has their own version of ‘umami’ that they cherish. The only difference is that there isn’t a single term that best defines that taste in their vocabulary.” Of course, I am also aware of the various umami flavors found worldwide, which made me wonder why such terms don’t exist. One possibility is due to the term originating from “dashi,” or soup. Dashi is a concentration of flavors, a unique form of soup stock considered unique worldwide. Compared to soup stock in China and the West, where flavors are extracted from “extraction of

umami flavors from broiling” meat and vegetables for a long period of time, dashi is a unique Japanese method of extracting flavors in a short period of only several minutes until the water broils. Contrary to the rich and high-calorie soup stock made in the West, the Japanese soup stock is mild, yet uniquely rich in flavor. One basic concept in Japanese cuisine is to “capitalize on the flavors of each food ingredient,” which is why the soup stock is not flavored as much as possible to best enhance the ingredients as the basic method of preparation. Therefore, dashi = umami was

long recognized as a “taste” in its own right. However, in the West, soup stock was recognized as a base to which many condiments (salt, pepper, spices, butter, etc.) are to be added, so the umami of the soup stock as a “taste” in itself was never recognized. Flavors such as “umami” and “koku” (‘richness,’ this term unfortunately doesn’t exist in the English language either) are not only limited to compatibility with Japanese sake, but also extends to compatibility with wine as well. Next time, I want to expand more about the compatibility between “umami” and sake.

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SEPTEMBER 2011 COVER STORY

Nisei Week LA Sake Tasting held

Continued from p7

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ENTERTAINMENT SEPTEMBER 2011

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SEPTEMBER 2011 ENTERTAINMENT

MAP 45 $8.50

$10.00

MAP 33

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ENTERTAINMENT SEPTEMBER 2011

Little Tokyo Japanese Restaurant CAFÉ & BAKERY 2

CAFÉ TAKE 5 213-621-3004 1st St. Miyako Hotel 1F

FRANCES BAKERY 213-680-4899 2nd St. Honda Plaza

10 FUGETSUDO 213-625-8595 315 E. 1st St 28 MIKAWAYA 213-624-1681 panese Village Plaza 37 SALON DE CAFÉ FOCUS 213-680-3015 2nd St. #202 Little Tokyo Mall

62 MATSUI RAMEN 213-625-2111 3 CHIN-MA-YA 123 S. Onizuka St. #302 Weller Court 213-625-3400 S. Onizuka St. Weller Court

IZAKAYA 7 EBISU 213-613-1644 329 E. 2nd St 12 HARU ULALA 213-620-0977 368 E. 2nd St 16 HONDA-YA 213-625-1184 333 S. Alameda St. #314 Little Tokyo Market Place

39 SENKA CAFÉ 213-617-8699 123 S. Onizuka St. #103

17 ISSEN JYOKI 213-626-5780 333 S. Alameda St. #301 Little Tokyo Market Place

56 YAMAZAKI BAKERY 213-624-2773 123 Japanese Village Plaza

19 JOY MART 213-680-9868 137 Japanese Village Plaza

60 FOUR LEAF 877-797-4582 318 E. 2nd St

32 OIWAKE 213-628-2678 122 Japanese Village Plaza

CURRY

36 RAKU PLUS 213-625-1751 424 E. 2nd St. Honda Plaza

CURRY HOUSE 213-620-0855 123 S. Onizuka St. Weller Court

FAMILY STYLE RESTAURANT 1

AOI RESTAURANT 213-624-8260 331 E. 1st St

29 MITSURU CAFÉ 213-613-1028 117 Japanese Village Plaza 44 SUSHI & TERI 213-687-8368 Japanese Village Plaza 43 SUEHIRO CAFÉ 213-626-9132 337 E. 1st St 51 TOKYO CAFÉ 213-628-3017 116 Judge John Aliso 53 T.O.T 213-680-0344 345 E. 2nd St

55 YAGURA ICHIBAN 213-623-4141 101 Japanese Village Plaza 61 FUGA 213-625-1722 111 S. San Pedro St

KAPPO KAISEKI 15 HAZUKI RESTAURANT 213-626-6858 2nd St. #205 Little Tokyo Mall 18 IZAYOI 213-613-9554 132 S. Central Ave

ORGANIC JAPANESE

42 SHOJIN 213-617-0305 333 S. Alameda St. #310 Little Tokyo Market Place

DAIKOKUYA 213-626-1680 327 E. 1st St

14 HANA ICHIMONME 213-626-3514 333 S. Alameda St. #303 Little Tokyo Market Place 24 KORAKU 213-687-4972 314 E. 2nd St

30 MITSURU SUSHI & GRILL 213-626-4046 316 E. 1st St 33 OOMASA 213-623-9048 100 Japanese Village Plaza 35 R 23 213-687-7178 923 E. 2nd St. #109 45 SUSHI GEN 213-617-0552 422 E. 2nd St. Honda Plaza

31 MR. RAMEN 213-626-4252 341 1/2 E. 1st St

46 SUSHI 55 213-687-0777 333 S. Alameda St. #317 Little Tokyo Market Place

34 OROCHON RAMEN 213-617-1766 Onizuka St. #303. Weller Court

47 TAKUMI RESTAURANT 213-626-1793 333 E. 2nd St

38 SAN SUI TEI 213-613-0100 319 E. 1st St.

48 TAMON 213-617-7839 328 E. 1st St. Miyako Hotel 2F

SHABU SHABU

49 TENNO SUSHI 213-625-0602 207 S. Central Ave

20 KAGAYA 213-617-1016 418 E. 2nd St. Honda Plaza 26 KUSHISHABU 213-621-0210 Onizuka St. #306. Weller Court 40 SHABU SHABU HOUSE 213-680-3890 127 Japanese Village Plaza 41 SHABU SHABU YO 213-808-1211 356 1/2 E. 2nd St

SUSHI 9

FRYING FISH 213-680-0567 120 Japanese Village Plaza

13 HAMA SUSHI 213-680-3454 347 E. 2nd St 23 KOMASA 213-680-1792 351 E. 2nd St

52 TOSHI SUSHI 213-680-4166 359 E. 1st St 54 USUI RESTAURANT 213-680-1989 343 E. 1st St 57 ZENCU SUSHI & GRILL 213-687-7780 319 E. 2nd St. Little Tokyo Mall 58 ZIP FUSION SUSHI 213-680-3770 744 E. 3rd St 59 WAKASAYA 213-621-2121 104 Japanese Village Plaza

YAKITORI

22 KOKEKOKKO 213-687-0690 203 S. Central Ave 25 KOSHIJI 213-626-4989 123 S. Onizuka St. #203. Weller Court

27 MAKO SUSHI 213-613-0083 123 S. Onizuka St. #307. Weller Court

MAP 2

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SEPTEMBER 2011 ENTERTAINMENT

SS0911_Layout 1 8/31/2011 1:34 AM Page 31

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resources for healthy living

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