1999 N. SYCAMORE AVE. HOLLYWOOD, CA 90068      Tel: 323.466.5125

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Los Angeles City Names Hill Mt. Yamashiro

Mt. Yamashiro

On Tuesday, December 9 2014, Yamashiro had the pleasure of hosting the Los Angeles City Historical Society’s annual holiday gala. Among those honored for their service to the city was Los Angeles City Council Member Tom LaBonge, as well as the owners of Yamashiro Mr. and Mrs. Glover.

The Glovers were presented awards of recognition for Yamashiro from Councilman LaBonge. We were especially thrilled by one of the awards that officially named the hill on which Yamashiro resides as Mt. Yamashiro.

What a tremendous honor to receive from Councilman LaBonge and the LA City Historical Society. It reinforces how proud we are to be so deeply rooted in Los Angeles and its history.

Next time you visit make sure to keep an eye out for the Mt. Yamashiro sign!

December 12th, 2014 No Comments

Thanksgiving Tips from Chef Brock

thanksgiving dinner

Who better to get Thanksgiving cooking tips from a world class chef? Luckily we have one in-house in our own Chef Brock. The chef was kind enough to share with us a few tips for adding some unique flavors to your Thanksgiving dinner:

1. “Every year I make my own cranberry sauce – 5 Spice-candied ginger cranberries.”
Ingredients
2 C Fresh Cranberries
1 TB Fresh Ginger – minced
3 TB Crystal Ginger – chopped
1 Tsp Curry Powder
½ Tsp 5-spice
1 ½ c Sugar
2 C Red Wine

Directions
1. Cook cranberries and fresh ginger with a little vegetable oil until cranberries begin to burst.
2. Add wine and sugar – reduce.
3. Add the rest of ingredients and season with salt and pepper.

2.Brine the turkey overnight. I use Alton Brown’s Turkey Brine – fool proof and delicious. Also – don’t burn it.”

3. “I have been using the turkey leftovers the next day and cooking them with my red mole sauce – and then having tacos for leftovers. It is fun, different than the previous night’s traditional dinner, and very Californian – it also goes great with the 5 spice ginger cranberries.”

November 25th, 2014 No Comments

Chef Brock’s 5-Spice Ginger Cranberries

cranberries

Thanksgiving is just around the corner. And we’re sure you are thinking about what you’ll be preparing for this year’s feast. At Yamashiro we always like to take the traditional and add a little “spice” to it. With that in mind, we’d like to share with you Chef Brock’s very own recipe for 5-Spice Candied Ginger Cranberries – a unique spin on the traditional Thanksgiving cranberry dish.

Ingredients

2 C Fresh Cranberries
1 TB Fresh Ginger – minced
3 TB Crystal Ginger – chopped
1 Tsp Curry Powder
½ Tsp 5-spice
1 ½ c Sugar
2 C Red Wine

Directions

1. Cook cranberries and fresh ginger with a little vegetable oil until cranberries begin to burst.
2. Add wine and sugar – reduce.
3. Add the rest of ingredients and season with salt and pepper.

This year consider foregoing the same old can of cranberries and opt to add a little spice to your Thanksgiving dinner!

November 21st, 2014 No Comments