Owners Sayuri Tachibe and chef Shigefumi Tachibe fuse the modern and the traditional at Osawa, a celebrated family-owned restaurant for sushi, shabu-shabu, udon, rice bowls, omotenashi, and Japanese hospitality.
The tapas-like otsumami menu features dishes like shishito tempura stuffed spicy tuna, and king salmon ceviche with chili lemon soy; while the Shabu Shabu menu shines with options like Kurobuta pork, to fresh market seafood to Saga Beef, one of the highest grades of Japanese Wagyu beef. The battera sushi is made in the Osaka way and the elaborate bento boxes sing with beautiful aroma.
Chef Shigefumi Tachibe is recognized as the creator of the tuna tartare. Iconic LA food writer Jonathan Gold calls it an "izakaya-plus" with "as beautifully diverse an assortment of fish as you'll see outside of Japan".
