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Restaurants & Bars 5


rabo encendido | Oct 4, 200503:08 PM

I seriously love this place.

Resto is split in half---front portion with tables. Rear portion with giant square shaped bar seating, surrounding large grills manned by the same two bleary-eyed, fan-waving maestros for the last decade.

What we ate:


Australian lamb chops---at $9 for two, one of the more expensive offerings. Incredibly delicious.

Sanma---A whole fish, slightly larger (and milder) than a sardine. Charred on the outside, juicy and tender on the inside. Split in half, but otherwise unmolested, with head, spine, and guts intact. Guts are extremely bitter, but go nicely dabbed on a large fish bite. Labor intensive, love intensive.

Eel livers---Cross between ankimo and funkier mammal livers. Tasty.



Chicken livers---ditto

Shiromi---skewered chunks of Chilean seabass drizzled in a little ponzu. Out of this world.

Yaki-onigiri---grilled, triangular cake of rice. I like mine with tarako (cod roe). Crunchy outside gives way to layer of soft rice gives way to salty, caviar-like interior.

And a nice selection of oshinko (Japanese pickles). $45 for two, no alcohol (although beer/wine/sake available)

Service is, as always, understated, yet telepathic.

When it comes to Japanese food, you Westsiders are lucky SOB's.

Nanbankan Restaurant
11330 Santa Monica Blvd
Los Angeles, CA 90025
Phone: (310) 207-8726.

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