(Roberta Deen and staff) American versions of Izakayas have been popular in America for years, sushi usually being the draw, with several in Los Angeles fully booked for their entire 24-hour daily runs. Owner John Lee recently introduced a more classic version at Izakaya by Slow Fish in West Hollywood. His executive chef, Hyunchang Han, trained in Tokyo to learn the Japanese version of dishes, and in New York to master current, popular American trends. Chef Han and his crew strut their stuff in the compact performance kitchen along one side wall fronted by a specially built grill. Below is a photo by Yakir Levy.
Chef Steve is there to also oversee the preparation. 
And all lined up on the serving board is an array of their work, still smoking.
Because this izakaya is in Los Angeles, Lee and Han added Asian-Fusion, plus Korean and California -inspired dishes to familiarize patrons with the concept gradually. Lee understood that more than simply “a tavern that serves small plates,” a true “izakaya” as “a fun hangout for unwinding, relaxing and sharing” calls not only for “gastropub food with owner and chef pride of fare,” but an appealing menu to the wide range of diners. In this place guests are seated at the long, colorful banquette-style tables or on the snug outside deck of the set back free-standing little building.
The Izakaya menu of simple comfort dishes aims for perfect bites of savory and umami. Izakaya by Slowfish features the most updated classic bites that go well with the soft drinks, beers, wines and Sake on the menu. Special Soju cocktails are also offered.
Infused sous are, in fact, a specialty of the house. Apple, grapefruit and hot pepper lemon are the three current flavors. Fruits infuse the alcohol for well over a month in bottles that decorate Izakaya’s shelves overlooking the dining room. The more they sit to infuse the more flavorful they become, so patrons are encouraged to keep trying them for up to six months regularly to taste the difference after the first bottles are opened.
Edamame in a blistered pod arrives at the table in a most startlingly beautiful makeover with smoked and grilled green soybeans cradled in a corn husk (left)
Corn on the Cob is grilled, sprinkled with Parmesan cheese and paprika powder for a smoky flavor that has become a classic Latin take on an American picnic favorite. Slowfish Fries are wedge-cut and delicately sprinkled with rosemary andserved with a trio of dipping sauces: spicy mayo, ketchup and bacon-mustard sauce. (Shown below)
Taco Yaki, a favorite ball-shaped Japanese snack made of a wheat flour-based batter is cooked in a special takoyaki pan. Tucked inside is tender, chopped octopus, tempura batter bits, pickled ginger and green onion.
House Fish Cake (shown below) are balls filled with delicate ground white fish with calamari – not on the menu yet.
MEAT SECTION choices radiate with Korean influence. The Galbi Skewers, marinated beef galbi and rice cake on a skewer with grilled veggies tops the list. The presentation of sticky rice lollipops almost steals the show. In Korea they are served as street food and children’s snacks, sprinkled with sugar.
The Rib Eye Steak is dressed with balsamic sauce, along with red and green peppers. 
Jeon, the classic pancakes, are a “must” on any Izakaya menu. Jeon is also popular in Korean cuisine with many versions of the past developed for royal court cuisine.
An assortment platter with one each of shiitake, seafood, pork and hot pepper offers a preview selection. Another version is the Chopped Shrimp, Hot Peppers and Ground Beef filled Pancakes in the form of seared patties, similar to crab cakes.
Chicken Karagae, the famous Japanese-style fried chicken is lightly coated in a subtle batter.
Also known as Champon, Nagasaki noodles from the region of the same name, are considered a favorite “comfort food.” Inspired by Chinese cuisine, the dish is considered both Japanese and Chinese. Ramen noodles made especially for champon are boiled right in the soup so the flavor seeps through them as they cook.
One reason to visit is the Seafood Yakiudon, fat little noodles stir-fried with shrimp, calamari and scallop in a rich, rich sauce with just enough to coat it and have some at the bottom. The rice paper bowl is edible. 
Kimchi Fried Brown Rice is pan-fried and topped with pork slices and a quail egg. 
Garlic Seafood Rice speaks an international language of pan-fried rice with garlic, shrimp, mussels, calamari, scallions, leeks and asparagus – with a buzz of .
Salads have an American and European influence. A Mango Salad is rich with fruit, mixed greens, beets and teardrop tomatoes, topped with sweet potato and a beet tempura “frisee” – coated lightly with a textured sesame dressing.
Korean influence in the high-style sushi means bigger, bolder creations in the SPECIAL ROLLS section, rather than those found in more delicate Japanese creations. The same type of complex design is in place with sideview as complex as a roadmap. A burning salt mound creates a fiery sensation for the Dragon Roll of crabmeat, avocado, tempura shrimp, eel and eel sauce.A burning salt mound creates a fiery sensation for the Dragon Roll of crabmeat, avocado, tempura shrimp, eel and eel sauce.
The Dragon itself sports jagged scales of taro paper. The gallery of SPECIAL ROLLS marching across snowy white platters deserve notice, each one with a different set of textures.
This high regard for sushi and sashimi comes as no surprise. Chef Sean An’s fish and seafood creations at the two original Slow Fish locations on the Miracle Mile and in Huntington Beach, inspired by the slow food movement, are acclaimed for freshness and sustainability.
Kevin Kang’s sophisticated festive atmosphere celebrates the concept of Izakaya by Slowfish. The designer’s muscular, organic WEHO exterior features bold wood and metal lines accented in red and chocolate colors. The low slung, inviting interior looks out onto a snug patio in front. Cheery, pop-art, painted cushions on the bench seats throughout the room and on wall hangings bring a sunny California feel. The Korean symbol framed under glass on one wall translates into “strength.” Whimsical Asian paintings enliven other walls.
Customers can order at the counter near the door for quick service. Manager Iren Kim and her crew are there to welcome and host guests.
Opening Specials and dishes are being offered now.
Izakaya By Slowfish, 8267 Santa Monica Blvd, West Hollywood, CA, 90046 (323) 745-0533. //izakayaslowfish.com/.
Sometimes the wife slaved away in the kitchen, other times the husband, and soon enough we became part of their family dynamic, feeling always welcomed like a long, lost relative. Anar has the same intimate feel and personal touch, as if you’re dining in someone’s private home.
The Vegetable Samosas are stuffed with sweet, curried peas and potatoes. Each appetizer comes with a grouping of condiments: Chat Masala Onion Chutney, Mango Chutney, Raita and Cilantro Chutney.
The beef, lamb and chicken Tikkas have just the right touch of smoky char from being cooked in a tandoori oven.
balance out the flavors).They have my favorite Saag Paneer; Anar’s spinach tastes exceptionally fresh without being overly salted. Aloo Gobi, perfectly seasoned cauliflower and potatoes, and a standout Chicken Tikka Masala; the velvety texture and aromatic spices of Anar’s Masala is hands-down the best I’ve ever tasted. 
In addition, Anar makes their own paneer—a guarantee the cheese will always taste fresh, even after being cooked with onions and spices. Other dishes to try include Lamb Rogin Josh, sweet and succulent 
chunks of tender meat in a rich tomato sauce; Mixed Tandoori Grill, a generous serving of the appetizer version with bigger pieces of grilled chicken, beef and lamb. And for those who are especially hungry, the Chicken Biryani is hearty and flavorful: sautéed with onions, peas, turmeric and a touch of ghee
However, the third drink I tasted was the homemade freshly made Mango Lassi. And this drink took me back to a memory of swimming and sunbathing and waterskiing at a tropical lake near Acapulco, Mexico. It was as if I had just taken a bite out of a tree picked mango, juice dripping down my face, hot sun warming my skin, the young man beside me, tanned and ripped . . . well, I won’t go there, but it’s understandable why the drink is so popular, with its perfect balance of fruity sweetness and tartness from the plain yogurt. The drink is so popular that Anar gives it special attention for takeout orders.
She makes the not-to-be-missed Kulfi (Indian ice-cream) in chocolate, pistachio, coconut and mango. The chocolate is an Indian restaurant novelty, inspired by her Latin heritage and passion for chocolate. Indian cooks add rose water and cardamom pods to their desserts; Central American dessert makers add cinnamon only. Janet knows how to work with both flavors, making her creations exceptional and unique. Other more traditional treats include Gulab Jamun, soft milk balls soaked in syrup and rosewater, and Kheer, Indian rice pudding fragrant with cardamom and cinnamon.
Second generation Anar owners add to their legacy by bottling their fresh drinks to keep the taste pure ever since they became the the area’s new take-out sensation.
(Gerry Furth-Sides) “Souk” (market in Arabic) is an intriguing enough name to draw restaurant. What brings people back to the recently opened Souk Shawarma Cafe is the soul-filled food of chef partners (Syrian-American ) Andrew Faour and (Jamaican-American) Matt Carpenter.
This time around Andrew’s Syrian background comes to the fore. The “secret force” for the shawarma is a horizontal rotisserie grill which keeps moisture in the meat as it is being basted in its own juices while being cooked. Chef Matt is happy because he gets to “play” with his favorite ingredient, duck, which stars on the grill menu along with beef, lamb and chicken.
The food lived up to the mission statement on the wall of SPICE, FIRE and SOUL. Laughed Matt, “we honor traditions and we do this by infusing a new take on the familiar dishes and flavors of the middle east here.”
Moroccan- style lamb headlines the new Merquez Shawarma, a spicy sausage made in-house with ground Halal lamb, spices and herbs, served with roasted onions, peppers, tomatoes, piquillo sauce and Souk mix. ($7.99 in a wrap and $2 extra for a plate with salad). Unlike most sausage, the Merguez Moroccan-style does not use a casing but is instead free-formed on skewers and directly cooked over the open flame.
The sounds of the men and women bartering as small children dart between the stalls, laughing and playing.
At Souk Shawarma, prices in the neighborhood just outside gentrified downtown Los Angeles are made possible with counter ordering and many of the side dishes packaged in a refrigerated self-serve “Grab and Go Case,” such as the Spicy Eggplant shown at left.
SOL COCINA Playa Vista adds the dishes of Chef de Cuisine, Tia Baker. This new restaurant pulled out all the stops at its opening — with a tray of tequila drinks greeting guests even before they stepped in the door. (Read about SOL at: //localfoodeater.com/baja-streetfare-inspires-sol-cocina)
Toca Maderas Chef Raymond Alvarez (see below) will provide the impetus and the complement to SOL as the second Latin restaurant.
(Gerry Furth-Sides) Ten to try European desserts either on the way to becoming American mainstream or there already are a welcome addition to the “usual suspects” stuck on too many restaurant menus. Even if you are not a dessert lover, these might change your mind; they did change mine.
The event is top notch because it is produced by the PPLA Guild, a group of ladies that spends the entire year preparing for it. It is so much fun to see the third generation of “helpers” just as excited as their moms and grandmas.
The traditional Greek Salad is an excellent introduction to a cook’s hand. My Greek foodie dining companion, and art professor, was more than pleased to see a full piece of cheese atop the Tomato, cucumber, Onion and Olives, even more so when it arrived in the shape of a rectangle. “You see in Greece there is such scarcity that restaurants much present a full piece to fulfill the size requirements,” she chuckled. “Of course you crumble it up after it is served.
Moussaka is listed a Chick Pea “Moussaka” for the health-conscious vegetarians in the area. Ask for the Classic Moussaka and it contained the ground beef, Eggplant, Zucchini and “Béchamel” in quotes because it is made with egg yolks instead of the more usual flour. It also sits on a bed of Tzatziki (yogurt-Cucumber Salad). It is served with a side salad, rich in color and feel with red onions, radicchio, with celery providing a crunch.
The name Inotheke, translates to “wine case,” and Tomazos will offer over 20 varietals by the glass, including whites like the Robert Cantin, “Les Pier Blancs,” Sancerre from France, and reds like the Salentein Reserve Malbec from Argentina, and a Wine List of with over 60 eclectic selections by the bottle, along with four rotating draft beers and 12 bottled beers.
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 
