Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he revisits Asanebo in Studio City where he’s pleased to find seasonal Japanese delicacies like hairy crab from Hokkaido. He says the knifework alone makes the hairy crab an impressive dish, and the flavor is sweet and more subtle than the dungeness crab we find here.
What to order: The restaurant offers three tiers of prix-fixe menus, but Jonathan’s favorite dishes were the chawanmushi, steamed Hokkaido hairy crab and sushi.
Where is it? 11941 Ventura Blvd., Studio City, (818) 760-3348