SNEAK PEEK: 28th Annual Beverly Hills Vintage Bouquet

Greystone Mansion

Beverly Hills Vintage Bouquet @ Greystone Mansion

What are you doing Sunday, April 17th? Nothing, you say? Then whip out your eatin’ pants and checkbook, because have I got an event for you.

We all know how much I just adore the Beverly Hills Vintage Bouquet Food and Wine Event, right? No need at all to reiterate except to say: It’s back! So, without further ado…

Prestigious events at a glorious backdrop of the Greystone Mansion in Beverly Hills! Giving back to the community! Helping out with charitable causes! Hhors d’oeuvres by the area’s top chefs! Wine from California’s premium wineries! Libations! A photobooth! Live entertainment! Silent auction! Oh, I have your attention now, don’t I?

The Barristers of the Beverly Hills Bar Association and the Beverly Hills Bar Foundation established the Vintage Bouquet Food and Wine Event in 1988 to raise funds for various causes including, but not limited to, Wills For Heroes (a free program to provide wills to firefighters, police and first respondents), free programs for victims of domestic violence, The High School Blue Car Project, which educates high school students about the law.

FOOD GUESTS: Dandy Don’s Home Made Ice Cream; Le Mervetty; Lawry’s The Prime Rib; Chef Kevin Warren; Bier Beisl; Plaza Le Reina; Sugar and Spiked; Ayara Thai; Le Bon Garcon; Camille’s Culinary Creations; Hansen’s Cakes; Maggiano’s Little Italy – just to name a few!

DRINK UP WITH: Deep Eddy Vineyards; Iron Triangle Brewing Company; Vampire Vineyards; Angel City Brewery; Aqua Hydrate; Organo Gold; Stella Artois; Cass Vineyard & Winery – just to name a smattering.

Lawry's Prime Rib - Beverly Hills Vintage Bouquet Food & Wine Event
Mmmm….prime rib! ::Homer drool::

Le Mervetty - Beverly Hills Vintage Bouquet Food & Wine Event
Sweet and elegant cakes for dessert!

So there you have it. An amazing afternoon filled with a culinary adventure, classy drinks, majestic views of Los Angeles and giving unto others.

See you there!

28th Annual Vintage bouquet Food and Wine Event | Official Website
Greystone Mansion | 905 Loma Vista Drive in Beverly Hills, CA 90210


Korean Cuisine + Tourism Night

Korean Cuisine + Tourism Night//
Serenaded with traditional Korean music

I know there is more – much more – to Korean cuisine than Korean BBQ. Through the wonders of living in Los Angeles, home to the largest Korean population outside of South Korea, I have been able to sample a handful of Korean foods. These were typically at informal events and homemade, though, with no induction other than “JUST EAT IT!” And while I could have made the effort to experience Korean food out of the realm of AYCE BBQ and kimchi, I am shamed to say that it never struck my interest. Until, that is, I watched The Kimchi Chronicles. I followed Marja on her quest to get in touch with her Korean roots via food – leaving a trail of saliva behind me.

Sorry about the visual. What I am (poorly) getting around to saying is that thankfully the Korean Tourism Organization invited me to their Korean Cuisine and Tourism evening, hosted at the traditional Korean restaurant, Yong Su San. Travel industry professionals (and me lol) were treated to an evening of music, information on what to expect and where to visit in South Korea, and food, glorious food.

Korean Cuisine + Tourism Night
Beoseot Juk
mushroom porridge made with sweet rice

Korean Cuisine + Tourism Night
Kaesung Namul
Mixed vegetable salad of bean sprouts, radish and apricot

My favorite dish of the evening! I have been searching for store bought (which I know won’t compare) but to no avail. If there any Korean grandmothers out there that can cook this dish and would like to stuff me silly with it, I would be the most gracious dinner guest ever.

Korean Cuisine + Tourism Night
Tang Pyeong Chae
Thin sliced mungbean jelly marinated in sesame oil

I need more of this dish in my life as well. Gods be good, I need to hit up a Korean market this week.

Korean Cuisine + Tourism Night
Skewered sea scallops with mushrooms sauteed in sesame oil

Scallops AND mushrooms on a skewer? Yes, ma’am!

Korean Cuisine + Tourism Night
Korean pancake with egg battered fish or meat

I have actually eaten this before, both as banchan and at a little party a Korean-American friend held at her house. Her mother whipped up a bunch of dishes for us, many dishes a hybrid of typical American party foods with a Korean twist, but others just straight up Korean comfort food, like Jeon. I’m proud to say I was the most enthusiastic white girl at the gathering, eating my fill and making Korean mom glow with pride.

Korean Cuisine + Tourism Night//
Kaeseung Bossam Kimchi
Gaeseong cabbage kimchi stuffed with radish, pine nuts, jujube & pickled seafood

I hate to be this stereotypical, but anything to do with kimchi is heaven for me. As we were dining family style at large, round tables that sat eight people, we had to share all of these dishes. I am only partially ashamed to admit that I did whatever it took to keep this dish within arms reach so I could gobble up the lions share. Hashtag sorry not sorry.

Korean Cuisine + Tourism Night//

Korean Cuisine + Tourism Night
Beef, shrimp, mushroom, assorted vegetables to be wrapped with small thin crepes

This dish was my learning curve, because it arrived at the beginning of the meal and it was through this dish I learned we were eating family style. No, Rachael, that whole plate of Gujeolpan is not just for you! Take one and pass, you oinker!

Korean Cuisine + Tourism Night
Daeha Yori
Fresh egg battered king prawn

Anything to do with prawns is a winner in my book, and this crispy, zucchini laden shrimp fritter is no exception.

Korean Cuisine + Tourism Night
Slow braised short ribs, radish, chestnuts, ginkgo and dates in soy based marinade

So meaty I could only snack on one of these beefy delights. Not my favorite dish of the night personally, but definitely an overall crowd favorite.

Korean Cuisine + Tourism Night
Cold noodles

Another knock-out dish; so elegant in its seeming simplicity. The bowl was a LOT bigger than my photo will lead you to believe, and this was one of the few personal dishes we did not share. After everything we’d already gobbled down, it was my absolute pleasure to scarf and slurp this down, setting my belly on maximum overdrive.

Korean Cuisine + Tourism Night
Cold noodles

Korean Cuisine + Tourism Night
Mixed vegetables & beef over rice

Ah, yes, a true classic. I did not partake in this dish (I chose the cold noodles), but my friend said this bibimbap was a knock-out.

Korean Cuisine + Tourism Night
Chilled cinnamon ginger punch

A common dessert-y digestive, this cinnamon punch was precisely what my stomach craved after that delicious feast. I was raving about it equal to the food.

Now that we have become more familiar with the traditional food of South Korea, which alone is good enough a reason to visit as far as I am concerned, let’s add some obligatory visuals to sweeten the pitch:

Korean Cuisine and Tourism Night
I mean – can you even?

Stop it, Korea. Stop it this minute. You are gorgeous.

Let Korea get on your “To Visit” list, take photos, eat lots of Korean cuisine and send me a postcard!

photos of Korea courtesy of Korean Tourism Organization

Locanda del Lago – Bite of the Beast – Santa Monica

Bite of the Beast - GOOSE

Bite of the Beast at Locanda del Lago

I was invited back to the monthly supper club Bite of the Beast at Locanda del Lago in Santa Monica. The last Thursday of every month, Lago hosts a communal meal, featuring animal roasts and traditional, rustic Italian dishes. The “Bite of the Beast” includes a 5-course dinner featuring the choice animal, and optional wine pairing. October’s beast? Goose.
I loathe geese. Like, seriously cannot stand them. I am not going to even explain by irrational hatred of geese with hyperbolic words; instead, here is a photo I recently snapped in Midleton, Co. Cork Ireland:

Cork Co. Ireland

Why is there a monument to the asshattery of geese, the bane of every child’s existence, erected in the middle of a quaint Irish town? I have no idea; I can only assume to serve as a reminder to the local children that constant vigilance is the only way to prevent random acts of geese violence. That, or to serve as a warning for any would-be mischief makers that anyone suspected of being a hooligan will be thrown to the town geese and paraded around town for all to mock. I see you, Ireland.

What I am driving at people is that because I dispise and fear geese so much, I was eagerly anticipating a five-course menu where goose is the main protein. The geese used in this month’s Morso della Bestia is not your run-of-the-mill park dwelling fowl terrorist, but a fancy bird from Whetstone Valley Farm in Vermont. This time around, I decided to go with the premium wine pairings that accompanied each course.

Bite of the Beast - GOOSE
Antipasto: pan-roasted goose leg . watercress salad . black mission figs . tomato vinegar
Wine: Rosé Zelia . Olivi . Toscana ’13

The sweet acidic tomato vinegar added a grateful zing to this very meaty salad. Once all mixed up, it was the perfect start to our goose feast. As for the wine, it should be mentioned (again) that I am not generally a fan of rosé. I’m more apt to try a rosé if it’s from France, though, because they’re flavor profile rarely includes “battery acid,” but I can safely add rosé from the Toscana region as more than acceptable.

Locanda del Lago - Bite of the Beast GOOSE
Primo: Peruvian purple potato soup . seared goose “foie gras”
Wine: Sauvignon Blanc . Venica e Venica “Ronco del Cero”. Friuli Venezia Giulia ’12

I sucked in a tight breath of pre-judgment when I read “purple potato” because purple potatoes (along with purple carrots, squid ink and blood oranges) are on the relatively short list of foods which may taste fantastic, but I cannot get over the visual. Thankfully there were no traces of purple within this soup, and my brain was left in peace to mellow out with a delicious bowl of soup and a glass of sweet but dry wine with a citrus finish. I took a wicked delight in the rich, decadent foie gras, elevating this otherwise humble soup.

Locanda del Lago - Bite of the Beast GOOSE
Piatto di Mezzo: Farro Mantecato . offal . brown butter sage . grana padano cheese
Wine: Meritage Blend . Cryptic. Sonoma ’12

Unsurprisingly my favorite – not simply for the goose offal (hearts, kidneys, livers), which makes me feel like I am absorbing the powers of the almighty goose – but for the miracle of transforming farro into a risotto-like base. I honestly could have eaten two portions of this. Oh, wait, except I totally did because my mom was getting full and wanted to make sure she had enough room for the next two courses. Thanks, mommy! In my notes for the wine, I wrote “smooth with oak” so I am guessing there were notes of aforementioned tree? I remember liking it OK, but being way more impressed with the house red. Protip: Table/House red in an authentic Italian restaurant run by actual Italians is going to be fantastic.

Locanda del Lago - Bite of the Beast - GOOSE
Locanda del Lago’s Michelin-starred Chef Gianfranco Minuz

Locanda del Lago - Bite of the Beast - GOOSE
Secondo: Pan roasted smoked goose breast . braised turnips . espresso honey reduction
Wine: Super Tuscan . Lucente . Toscana ’12

Would you like some meat with your meat? Oh, yeah. Supple and generous, this plate of poultry melted in my mouth. Admittedly, I adore turnips. Raw, boiled, mashed, roasted, and braised as eaten here, I have not met a turnip I did not take the utmost pleasure in scarfing down. I was wary of an espresso-honey reduction, but its smooth, rustic flavor tickled my taste buds. The wine was very sophisticated, a nice juxtapose to the deceptively simple dish.

 Locanda del Lago - Bite of the Beast - GOOSE
Dolce: Apple strudel . whipped cream . caramel sauce
Wine: Lambrusco Molo 8 . Lombardia

This strudel was delightfully sweet without drowning us in sugar overkill. Pinenuts were dotted throughout each slice, giving an agreeable contrasting texture to chew on. Lambrusco is one of my favorite wines, and I was in 7th Heaven.

January 2016 will be Venison, book your seat now and check the website after the first of the year for the menu!

Locanda del Lago
231 Arizona Avenue
Santa Monica, CA — 90401
(310) 451-3525

Sweet Lolita Strawberry Vanilla Panna Cotta

Strawberry Vanilla Rose Panna Cotta

Wowza, it has been a long time since I updated – let alone threw a recipe at you. Sorry about that! Between preparing for Anime Expo, a sinus infection, preparing for my mom’s trip to Berlin, preparing for my trip to Europe, this summer has made me totally whack-a-doodle. That is an official term, by the way.

Some of you are looking at me askance, muttering, “What the hell is Sweet Lolita?” In Japan, there is a fashion-rooted subculture called “Elegant Gothic Lolita” that began gaining international traction in the early 2000s. Girls, boys and gender-neutral individuals don their fluffiest finest; sub-categories are as varied as the motifs they don: Gothic Lolita; Vampire Lolita; Elegant Gothic Aristocrat for more traditionally male silhouettes; Alice; Pirate Lolita; and the classic, Sweet Lolita.

Lolita runway-1374//

Illustration by Kira Imai
Loli’s (as they’re nicknamed) typically incorporate a particular aesthetic that calls forth motifs such as tea parties, picnics, dolls, and all things slightly old fashioned and cute. There are variations, of course, but for the purposes of this recipe, I’m calling forth the basic Sweet Lolita style. While I haven’t the energy to dedicate my whole wardrobe, I do enjoy certain motifs and incorporate them as more of an accessory to my life as a whole. Such as this heart-shaped strawberry vanilla panna cotta – perfect for a sweet lolita tea party!


I arrived late to the Panna Cotta Party – having only given it a try maybe four years ago when I first tried it at my favorite Italian restaurant, Celestino. I’ve been a fan ever since, and only got it into my head to finally attempt to tackle the delicious dessert this year. Baking and I have a tumultuous relationship; cookies rarely make it beyond the dough stage and cakes are a source of stress for me. I can churn out a decent fruit pie, mostly because I am not above buying store crust. So this whole Panna Cotta business came about in baby steps. First: the desire to actually tackle it. Second: purchasing an adorable ramekin from Daiso (aka The Greatest Store Known to Mankind). Third: A Serendipitous team-up with Nielsen-Massey Vanillas for that extra push. Fourth: A killer, fool-proof base recipe. And lastly: Just doing it.

Strawberry Vanilla Rose Panna Cotta
Big squishy hugs to Nielsen-Massey for the vanilla!

In lieu of half and half or cream, I decided to make this Panna Cotta out of a recent find at my local 99 Ranch Market (a popular chain of Asian grocery stores): Strawberry Milk. When in doubt, make it pink and cute! This recipe makes two (I used a circular ramekin to make a back up in case the heart ramekin failed).

Sweet Lolita Strawberry Vanilla Panna Cotta


Cooking spray
1 cup milk (whole or 2%)
2 teaspoons powdered gelatin
1/4 cup sugar
1 box (6.8 fl oz) strawberry milk (I used Binggrae Flavored Milk)
1 teaspoon Nielsen-Massey pure vanilla
Pinch salt
1/4th teaspoon rose syrup (optional)

  • Lightly spritz the ramekins with cooking spray, then use a paper towel to wipe upward, removing most of the oil, leaving only a light residue.
  • Set saucepan on burner but do not turn on heat. Pour the milk into the saucepan, then evenly sprinkle the powdered gelatin across the milk’s surface. Wait until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
  • Set the saucepan over low heat and warm the milk gently, stirring/whisking frequently. Do not allow the milk to boil or simmer. The milk should get hot, but you ought to be able to stick a finger in for a few seconds. This step will happen quickly as gelatin dissolves as the milk warms.
  • CHECK: Rub a bit of the milk between your fingers to ensure smooth texture. Alternatively, dip in spoon and check its back for graininess.
  • Stir the sugar into the milk and continue warming until it dissolves; less than 5 minutes.
  • Remove the saucepan from the heat before whisking in the milk, vanilla, (rose syrup if you’re adding) and a pinch of salt.
  • Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill overnight.
  • Wipe the plate with a damp paper towel before running a thin knife along the edges of the ramekin. Invert the ramekin over the plate and tap/shake very gently (if need be; I didn’t need to do anything. My panna cotta just plopped! right out) IF you have trouble, gently set the ramekin right-side up and fill a large bowl/pan with hot water before holding the ramekin in the bath for about 5 seconds. Try inverting again.
  • Garnish with fresh strawberries and enjoy with a cup of tea and some good company.
  • Alternatives: You can also primarily flavor the panna cotta with rose, orange blossom, or any other kitchen grade flavoring – also available from Nielsen-Massey.

    Panna Cotta Header


    Have you ever indulged in the lolita fashion or panna cotta?

    Vernetti – Larchmont Village

    Chef Steve Vernetti

    Restaurants in their infancy can be a tricky situation. Everyone is a bundle of nerves: the chef wants their food to be perfection; the public relations want rave reviews and the invited media is simply hoping for the best (and hungry). And the best is certainly what Chef Steve Vernetti and wife Joanna gave at the media preview of their eponymous Italian-American restaurant in Larchmont Village.

    Steve and Joanna Vernetti bought Larchmont’s beloved Italian restaurant, Girasole, in fall 2013, worked closely with its former owner during the transition, and have maintained the core kitchen and wait staff that made the restaurant such a special place.

    Spoilers: everything served this night was absolutely amazing. It was difficult to not eat all of absolutely everything because I would have been full very early on. So I’ll only add my notes where necessary.

    Vernetti Media Preview - Larchmont Village

    Comments: Nice tang. Really worth ordering to give your taste-buds a wake-up zing.

    Vernetti Media Preview - Larchmont Village
    Olive Bread + Olive Oil

    Comments: Crusty and soft with big chunks of black olives. Delicious freshly hot out of the oven.

    Vernetti Media Preview - Larchmont Village
    Deviled egg crostini• white anchovy

    Comments: Anchovy mellows out the paprika spice.

    Vernetti Media Preview - Larchmont Village
    Ceci bean crostini• mint, pecorino

    Comments: Mint is potent. Tied with the deviled egg costini as my favorite.

    Vernetti Media Preview - Larchmont Village
    Roasted beet crostini • house ricotta, basil, toasted pistachios

    Vernetti Media Preview - Larchmont Village
    Salumi platter
    prosciutto, porchetta, bresaola, spicy calabrese salami, house giardiniera

    Comments: I could eat that bresaola until the day I die. The porchetta melts in your mouth. All of the meats are perfection.

    Intervallo:Tagliatelle, rigatoni, spaghettini, pappardelle and ravioli are made with Vernetti’s Rosito Bisani TR 95 Pasta Extruder, a workhorse in the new kitchen. Seafood comes from boat-to-table, sustainable sources, and premium meats from a local, specialty butcher.

    Vernetti Tasting
    Pappardelle con funghi • sautéed wild mushrooms, cream, parmigiano

    Comments: My favorite. Always has been, always will be. You and me, pappardelle + mushrooms. ‘Til death do us part.

    Vernetti Media Preview - Larchmont Village
    Rigatoni spuntature
    braised short rib ragu, marrow, crispy greens, roasted tomatoes, breadcrumbs

    Comments: I am not a short ribs fan; every time I have eaten short ribs, I have been pretty dissatisfied. This dish would have been my #1 favorite if my blind loyalty to mushrooms and pappardelle did not keep me on the straight & narrow. Seriously, I want a full serving of this. Mom’s favorite as well.

    Vernetti Media Preview - Larchmont Village
    Linguine alla vongole
    manila clams, white wine, garlic, crushed red pepper

    Comments: Another personal favorite and oh god even though it was a two-bite job, easily one of the best Linguine and clams I’ve ever eaten. It’s creamy rather than soupy, a task that is deceptively difficult when concerning pasta.

    Vernetti Media Preview - Larchmont Village
    Grilled octopus • creamy white beans, fennel and cabbage slaw

    Comments: I wish I could have eaten more than a couple of bites, but warm cabbage + I do not get on well. The octopus was lovely, though.

    Vernetti Media Preview - Larchmont Village
    Bistecca alla fiorentina
    dry aged prime porterhouse, baby arugula, shaved parmigiano

    Comments: I have nothing to say because I am too busy eating and making noises I’d rather not…describe. Use your imagination.

    Vernetti Media Preview - Larchmont Village
    Seared yam and sage polenta cake

    Intervallo: Chef Steve Vernetti’s take on Italian-American cuisine reflects a lifetime of diverse experiences and training. At age six, his mother taught him to cook on the family’s working ranch in Nevada, where they grew their own produce and raised livestock. As an adult, cooking became his vocation and Vernetti honed his art by traveling throughout Europe to Berlin, Paris, Venice, Florence, Amsterdam and Brussels. When Chef Vernetti and his wife, Joanna, now co-founder of a television production company and the restaurant’s creative visionary and business manager, moved back to the U.S. in the late 1990s, he cooked with The Patina Group in Los Angeles. The Vernettis settled in Larchmont and are now raising their three children here (adorable, by the way, as the proud chef shared photos with me).

    Vernetti Media Preview - Larchmont Village
    Cannoli • house ricotta cream, candied peel/pistachio

    Comments: I cannot tell you how difficult it is to find a decent cannoli in this town. Thank goodness for people like Chef Vernetti who get its simple beauty.

    Vernetti Media Preview - Larchmont Village
    Panna Cotta • fresh strawberry composta

    Comments: Throwing all caution and stomach warnings to the wind, I ate this with gusto and nearly licked my plate. My favorite dessert of the evening.

    Vernetti Media Preview - Larchmont Village

    Comments: Took one bite before crumpling to the floor and slipping into a food coma.

    Vernetti is in the restaurant every day, creating both traditional and innovative dishes – building on Girasole’s legacy, and filling his restaurant with the happy sounds of his community. During the remodel, he traveled, researched and tasted to ensure every dish at Vernetti is made with the highest quality ingredients. He continues to try new variations to menu items and add nuances while keeping all the favorites that Girasole patrons came to know and love.
    “To own a restaurant right here in Larchmont Village, in the same neighborhood where we are raising our family, is pretty amazing,” said Chef Steve Vernetti. “Serving homemade pastas and choice cuts of meat and seafood, seasonal vegetables and baked goods, and seeing all that happens around a table set with a well prepared meal in a lovely setting is a dream come true.”

    225 North Larchmont Blvd.
    Los Angeles, CA
    Dinner: 17:30–23:00
    Lunch: 12–15:00 (beginning next week!)
    Weekday Breakfast: 09-12 (SOON!)
    Weekend Brunch: 09–14:00 (SOON!)

    Bombo by Mark Peel – Grand Central Market

    Bombo Foods - Chef Mark Peel 2
    Chef Mark Peel

    It’s funny how cyclic the world is, you know? In what seems like the blink of eye, a place goes from “hot” to “not” to “hot” again. Case in point: Grand Central Market in downtown L.A. When I was a kid/teen, GCM was the last place anyone would recommend to eat in downtown Los Angeles. It was still listed as a place to take your visiting cousin, because, y’know, history, but chances were high you’d take them to Philippe’s for lunch. If at all in DTLA. For reference, this is also the same period of time when walking along the east side of Alameda Street in Little Tokyo was not even an option unless you were looking to score some sweet, sweet crank.

    Bombo steam kettles
    Steam Kettle Cooking at Bombo

    I don’t know when it happened, precisely, but Grand Central Market slowly but surely received a much needed injection of vitality and innovation in the form of chefs taking an interest in L.A. History and wanting to simplify the dining experience by trading in the fine linen for counter service. Wexler’s Deli, Berlin Currywurst, Belcampo Meat Co., Horse Thief, Oyster Gourmet, and of course, Eggslut are the heavy-hitters now, packing in crowds so wrought with hunger and zeal, it’s commonplace for food to sell out. Joining their ranks is Bombo, brought to us Chef Mark Peel, regarded as one of the founders of California cuisine. Serving up broth-based seafood dishes and salads, with the majority of the cooking done in steel-jacketed steam kettles, I was fortunate enough to score a preview before Bombo opened and sample selections from their enticing menu.

    Please enjoy – and try not to droll on your keyboard.

    My favorite dish of the evening was the steamed clams with pork sausage, accompanied by roasted onion, chickpeas in lobster broth atop a bed of pappardelle. Dishes I have to go back for: steamed mussels, Seattle Fish Stew and the chicken salad!

    Chef Mark Peel

    Have you tasted Bombo yet, or visited Grand Central Market as of late?

    317 S. Broadway
    Los Angeles, CA 90013

    Osawa Celebrates Two Years in Pasadena

    It’s always a happy day when a restaurant marks another successful year on the calendar, as is the case with Osawa Shabu Shabu & Sushi, which celebrated its second anniversary in Old Town Pasadena last week. I have blogged about Osawa before, so you can check out their day-to-day menu from that post. However, this was a party, so I showed up in video mode and filmed a quick one-minute Tastemade vlog. Check out the highlights from the anniversary celebration:

    Owner Sayuri Tachibe employs Omotenashi, the Japanese art of hospitality, where customers are honored guests and eating at Osawa Shabu Shabu + Sushi becomes more than just a meal, but an an elevated experience in traditional Japanese dining. おめでとうございます~! (Congratulations!)

    Osawa Shabu Shabu + Sushi
    77 North Raymond Avenue
    Pasadena, California 91103
    Phone: 626.683.1150