OWNERS AND PLAYERS PRODUCE
WINNING TEAM AT HOKUSAI
What does the new Hokusai Restaurant in
and the 1992 Barcelona Olympics USA Basketball Team have in common?
A Dream Team of individuals who are the most talented group of
people ever assembled together in one place.
Opened in March of 2007, Hokusai brings a wide-breadth of expertise
and experience to the
eating scene. From a General
Manager who has worked under owner/celebrity Chef Nobu Matsuhisa to
veteran restaurant owner and a financier, Hokusai has collectively brought
together a dynamic blend of food artisans creating one of the few French
Japanese eateries in the States. Hokusai’s
menu blends the panache and suave of French food with the elegance and
subtlety of Japanese dishes creating a dining adventure worth taking time
Hokusai, named for a famous Japanese impressionist
painter and wood engraver and what an impression it made on me!
A beautiful granite obelisk with a soft flow of water shimmers
greets you as you enter the restaurant at Wilshire and Gale.
I started with the beautifully presented and delectable Lobster
Truffle and Seafood Cigar appetizer entrees.
These dishes were seasoned to perfection and effortlessly consumed.
The Jidori Chicken and Rib Eye
served with jalapeno butter and veal soy sauce arrived next.
Similar to a basketball assist passed from “Magic” to
“Michael”, the main course dishes were perfectly timed after the
appetizers and satisfied any remaining hunger while not being too filling.
Although I initially felt I was defacing a beautifully presented
piece of art, the guilt quickly vanished as the cool sensation of the
organic ice cream was selfishly devoured at the end of dinner.
Aristotle once said that the key to happiness is
balance and moderation. Although
it is important to bring together the best star players and staff for any
business endeavor, it does not guarantee success.
Hokusai’s Dream Team has created a winning combination fusing
French and Japanese recipes to
. Calling Hokusai a restaurant
is not fair, rather it is an experience starting with General Manager
Tiger Nakawake greeting you at the door and giving entrée suggestions to
Executive Chef Nagase and Matsuzaki preparing sushi rolls with the
freshest of fish which were in the ocean less than 24 hours before.
8400 Wilshire Blvd.
Monday-Friday 11:30 AM- 2:30 PM
Monday-Sunday 5:30 PM- 10:00 PM
$15-$29 (Lunch), $45-$55 (Dinner)