Lobster Roll Lobster Roll

Fresh lobster meat tossed in light mayo, nestled in a grilled buttery roll, topped with a hint of lemon and chives.

Toku Unagi Sushi

Toku Unagi Sushi

1106 N La Cienega Blvd #201, West Hollywood, United States Of America, 90069

Wine • Sushi • Seafood • Asiatic


"Unagi Don is possibly my favorite of all composed Japanese dishes; well worthy of that famous Last Meal status. Unagi is an ancient food source, consisting of mature fresh water Eel: a type of very fatty elongated fish. It was originally abundant in the cold water rivers and estuaries surrounding Edo Bay (now Tokyo harbor). The first recorded Unagi stalls in Edo go back to the early 17th Century, right along the same time as the origins of Edomae style Zushi (the precursor to modern day Sushi, but the pieces were much larger and often the fish was expertly fermented to improve its flavor and to help it last longer). Both Zushi and Unagi were considered the Fast Food of the day. Eaten standing up, these simple but delicious hand held meals were served for pennies a piece to the tens of thousands of construction workers who poured into the city during Edo 's huge expansion period at the beginning of the Tokagawa Shogunate Era, laying the cornerstones of what would become Edomae Cuisine, and what would later be considered by most of the World as Japanese Food . This famous restaurant opened its doors to customers in 1909, following Japans unexpected war victory over the Russian Empire, after which Japan expanded significantly, becoming the richest and most advanced of all Asian nations. It was a time of great prosperity and national pride when members of the growing Japanese Middle Class started to eat their meals out... A LOT... and where Eateries, Izakaya, Food Carts, and Noodle Shops began opening on every corner and down every alleyway. So it is no surprise that this Los Angeles branch of that venerated 1909 Tokyo restaurant is probably the best and most authentic Unagi house outside of Japan or Korea by many miles. That said, another authentic element transferred directly from Japan, aside from the high quality of the food and thoughtful presentation, is the price point. Gone are the days of hitting some late night Korean joint at Western and 6th for a pitcher of beer and a sixteen dollar bowl of Unagi Don. The price at Toku Unagi and Sushi is more like fifty dollars to ninety eight dollars per person for the Full Unagi Set ; albeit which includes a lot more than at my old Korean joint did. The full set includes not only a 350g whole Unagi imported from Japan, expertly seasoned and grilled over Japanese high heat point charcoal in the kitchen and served on a bed of high end rice; it also includes an assortment of Japanese pickles and a bowl of hot soup. And if you really want to up your game you can swap out the regular imported special unagi for the super gourmet Extra Special Imported Unagi (I suppose its like the A5 Wagyu of Freshwater Eel , a little pricier; but what the heck). There is even an option to turn your extra special unagi don into Ohitsu , in which they give you a side of special tea broth to pour over your rice. And to add a little extra expensive flavor to the banquet, there is a full sushi bar with some fine looking fish in its cooling cabinet. So, for an extra special extra authentic Japanese food experience, come here and check this place out. Just... treat it like Vegas, and only bring as much money as you are willing to spend. After all, your kids will still all need to go to college one day."

Sant Ambroeus SoHo

Sant Ambroeus SoHo

265 Lafayette Street New York, NY 10012, 10012-4036, United States

Wine • Soup • Salad • Italian


"Sant Ambroeus Soho has always been one of my favorites places in the city and I 've enjoyed visiting regularly over the years. Thats why it was my first option to go for lunch with a friend that I have not seeing for a very long time. But what a disappointment did I get yesterday. The new manager is there just to boost his ego and his attitude is 'it 's my way and I do not care you are the costumer . I had made a reservation for outdoors 3 weeks in advance and upon arrival the new hostess, who is not that much friendlier, escorted me to the 'wood cabanas/steam rooms ' that were fine during winter-pandemic situation but do not work in warmer Spring-Summer days; it was 80 degrees yesterday and I did not want to do that to my very fashionable woman friend. I asked to be seated under the awning area which was completely empty but I was told that those were for guests with reservations; exactly; like if I didn 't have a reservation. The only option offered were to be seated inside and I was left standing outside while I waited for my friend to decide what she wanted to do. I was totally ready to go somewhere else but after her arrival we decided to just get it over with and eat inside. Sant Ambroeus ' new management will be responsible for their business demise. We are in time that after a year of pandemic people have 0 tolerance for the BS and the mistreatment of patrons. The new manager needs to get with the program and overcome his insecurities because the times where patrons went out to be mistreated by the rude employees on the false pretense of being at a cool place are long gone. It is not about you.. it is about the costumer."