The Top 5 Dishes in Studio City

Tetsuya Nakao has run Asanebo since 1991 and continues to produce some of the most luxurious Japanese food in L.A. Shaved black truffles and caviar make frequent appearances at the L-shaped sushi bar and surrounding tables. “Signature Bites” include a cubed raft of sweet momotaro tomato floating in a shallow, tangy pool of grape seed oil dressing co-starring dashi, salt, and vinegar. The topping involves a choice of seared Japanese scallops, kanpachi, or our top pick: sweet Alaskan snow crab capped with shiso.

Perry Pollaci clearly knows his way around steak, as he proved at The Royce Wood-Fired Steakhouse, and continues to prove at ivy-coated, patio-focused Firefly. That said, seafood also thrives under his watch. Steelhead technically qualifies as a type of trout that swims in both fresh and salt waters, sports an array of spots, and is strong on vitamins and omega-3 fatty acids. At Firefly, the fish is listed as salmon, but still delivers big flavor. A luscious, vivid pink, well-portioned fillet joins seasonal accompaniments. In summer, we enjoyed the set-up with sweet Brentwood corn, mild roasted piquillo peppers (slices and sauce) and honey-jalapeno cornbread. In winter, possible pairings include winter vegetables, cranberry chutney, and lemon verbena brown butter.

Kazuharu Sogabe debuted his eponymous sushi bar in a strip mall in 1989. He’s still stationed behind the 10-seat bar, surrounded by seven white-clothed tables and black-and-white photos depicting phases of the moon. Kazu Sushi is well known for omakase with rare fish like nodoguro (sea perch) and kinme tai (alfonsino). Most seafood is listed on the menu with the Japanese name and place of origin. Monkfish liver is another “rare delicacy” worth noting. Steamed slabs (tan outside, peach hued at the center) are dressed with tangy ponzu jelly, bursting tobiko (flying fish egg) and spicy wasabi infused tobiko.

One of the Valley’s best Thai restaurants, Khao Soi Thai is tucked away in the back of Times Square Plaza. Eric Waisbard and friend Warawut “Woody” Pongpradit serve several regional Northern Thai specialties on the patio and in a dining room with reclaimed wood and corrugated metal. Khao soi, the northern Thai curry noodle soup, gets top billing for good reason. Khao Soi Thai balances their bowls of murky yellow broth with a spicy, top-secret curry blend and judiciously sweet house-pressed coconut milk. Other key elements include egg noodles, a nest of crispy fried noodles, a cilantro thatch, and a choice of six different proteins, none better than tufts of wild-caught crab meat. Garnish to your liking with pickled mustard greens, shallots, crumbled dried chilies, and a squeeze of lime.