TOTORAKU IS A TOTALLY AWESOME EXPERIENCE - Totoraku Los Angeles - Reserveringen te koop
Getting a Reservering at Totoraku Los Angeles for Today or Tomorrow is Easy!
Buy a verified reservering at Totoraku Los Angeles from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reserverings!
All listed Reserverings are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Los Angeles's Best Restaurants that are most frequently booked by customers of Totoraku Los Angeles
😍 5/5 - TOTORAKU IS A TOTALLY AWESOME EXPERIENCE
By 👻 @aresverde, 06/27/2014 3:00 am
|
I have been eating here for about 10 years, never even considered reviewing before, because of the once-mysterious cache that now seems to have at least in part evaporated. Kaz and his wonderful world of Oz (oops I means Kaz) are now universally and famously recognized as serving simply the best quality meat in California, probably in the USA. Folks from all over the world seek out that magical connection (Kaz's cell-phone number and cistomer familiarity) to gain admission.)
Over the years, I have escorted countless numbers of friends and family members into this den of heavenly dining, and, after befriending Kaz and regaling him with praise and fine wines, they have returned on their own and assisted others in getting there.
Putting aside the hoopla and mystique, here is the rest of the story:
the name on the awning is Teriaki House--not the name of this restaurant, so be careful to have the correct address (it is now on many food websites); keep in mind that you cannot get in without a reservation; the reservation requires familiarity with Kaz or "sponsorship" by someelse with whom Kaz is friends. Bring your own wine--bubbly works with the amuse course and veggies; all else is complimented by red wine. I personally do not bring my beloved burgindies because in my experience they do not stand up do the marbled, flavorful meats--either raw or cooked. I personally prefer Rhones, Rhone styles, some Bordeaux and Calicabs, Amarone, Rioja and, for me, my fav is old Penfold's Grange (Grange vintages from late 1970;'s through 1986)
Ambiance? None, or better to say, it is "reverse ambiance". Seating is maxed at about 20 to 25 tops, and tables can be configured to host several groups simultaneously.
On the walls are pix of James Dean and Marilyn Monroe, curtains abound, so do plain tables and lighting--not a shred of fancy in this place. Hundreds of empty trophy wine bottles sit above the eating areas like soldiers at respectful attention offerring their treasured memories to those of us who drank these wines or similar here over the years.
The rest, is always as they say, history. It's all about the raw materials, which are, simply, the best available. Kaz, the master Chef, seasons and slices, both incredible arts for this one of a kind chef-artist. His wife leads a team that provide warm and friendly and informative service.Kaz often comes out and schmoozes with his customers in his affable and gracious manner.
Service is Omikase.With very few exceptions all the main courses are predermined.The first course is a tray of amuse delicacies, non-meat, delicious and artfully arranged, and, of course, delicious. The progression then goes from 3 or more courses of various cuts of raw beef, seasoned and served with dipping sauces (which i eschew because I like the meat to speak for itself--taste and textures, ya know!) Then the Japanese charcoal burner arrives and we cook the rest of the cuts--all beef unless otherwise requested--for example I usually request an additional course of lamb chops for the grill. Here is the lineup of basic beef cuts for cooking (forgive me if I've missed one): tongue, filet, outside ribeye, inside ribeye, short-rib, skirt steak. I've also had various seafood entre's but for me it's all about the meat. The raw materials rule! Forget Kobe and other such cuts, whatever Kaz serves, it is simply the best beef I or my friends, family, guests have ever eaten, including similar meals in Japan, Argentina and Provence. Pricing is high but well worth the experience-expect to spend $200 per person plus or minus.
I close with our running joke:
Me: "Kaz where does your meat come from?"
Kaz: "From Ralph's!."
Right. And I am the king of Siam!
0 Replys
0 Comments |
Be the first to Reply |