Rasarumah

A Koreatown ramen restaurant from a Korean husband-and-wife team blending Japanese technique with Korean heritage, signature for its mazemen with hand-massaged temomi noodles and spicy pork belly.

Progressive Japanese restaurant from chef Junya Yamasaki (ex-Koya London) in a 1920s former bank in the LA Arts District, cooking seasonal Southern California ingredients on a Japanese wood-fired stove and charcoal grill. Named one of the country's best new restaurants by the New York Times and Esquire.

Casual Westwood spot for Sichuan-style malatang, where diners build their own bowl of meats, vegetables, noodles, and tofu to be cooked in a numbing chili-laced broth.

Casual Korean restaurant offering barbecued beef & seafood dishes amid down-to-earth surrounds.