Asanebo

The exterior of Asanebo.   (Ricardo DeAratanha / Los Angeles Times)

The restaurant’s interior.   (Ricardo DeAratanha / Los Angeles Times)

Fresh sesame tofu and a fish bones snack.   (Ricardo DeAratanha / Los Angeles Times)

Bar snack of fish bones.   (Ricardo DeAratanha / Los Angeles Times)

Fresh sesame tofu.   (Ricardo DeAratanha / Los Angeles Times)

Organic ruby and gold carrot, arugula, portobello mushroom and organic blood orange topped with seared Japanese red snapper and Satsuma tangerine puree sauce.   (Ricardo DeAratanha / Los Angeles Times)

Chef Tetsuya Nakao preparing fish behind the counter.   (Ricardo DeAratanha / Los Angeles Times)

Chef Tetsuya Nakao displays his house-made pickles assortment, “Nukazuke.”   (Ricardo DeAratanha / Los Angeles Times)

Chilled organic lava bean sauce.   (Ricardo DeAratanha / Los Angeles Times)

Chef Tetsuya Nakao, center, shares a laugh behind the counter.  (Ricardo DeAratanha / Los Angeles Times)