"Although the temperatures haven't quite cooled enough to fully lean into autumnal dining, I'm still looking forward to soup season. With soup season, of course, comes hot pot season. Osawa executes excellent sushi too, but I personally love sidling up to the bar for an extravagant hot pot experience, complete with an assortment of vegetables and mushrooms; thinly sliced proteins like Kurobuta pork loin, marbled ribeye, salmon, and wagyu; cubes of tofu; and a creamy sesame sauce that pairs with everything."
"The spread also comes with udon noodles and rice, and you can choose from a variety of soup bases like simple kombu or a milky and rich pork bone broth. There are only a handful of seats specifically for shabu shabu, so it's recommended to call and reserve in advance. The best part is that once you're through with your hot pot set, you can also tack on an order of ikura sushi or chicken karaage."
"It's impossible to miss, with hanging bougainvillea on the exterior draped in multiple colors against a charming attached hotel. The interior maintains an equally bright and bold scheme, featuring potted plants, fresh flowers, and almost always on the television screens: fútbol. Try all of the traditional specialties, especially grilled fish with what may be Los Angeles's savoriest black beans, plantains, rice, and a flaky dusting of farofa (cassava root)."
Four Los Angeles weekend dining options are highlighted, with separate recommendations for cocktail spots. Osawa in Pasadena serves sushi and an extravagant shabu shabu hot pot with vegetables, mushrooms, thinly sliced Kurobuta pork loin, marbled ribeye, salmon, wagyu, tofu, udon noodles, rice, and a creamy sesame sauce, plus soup bases like kombu or pork bone broth; limited shabu shabu seating prompts reservations and add-on orders include ikura sushi or chicken karaage. Cafe Brasil in Culver City, operating since 1991, features colorful exterior bougainvillea, bright interior decor, fútbol on television, and traditional Brazilian specialties including grilled fish, black beans, plantains, rice, and farofa.
Read at Eater LA
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