Amy ScattergoodNeed a visual aid for your print edition? Jonathan Gold visits the Beverly Hills sushi bar Kiyokawa (“In my decades of reviewing restaurants, Kiyokawa may be the first place I was tempted to keep to myself”). Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Kiyokawa: So Sorry, So Good.”
chef's omakase starter, assorted Japanese vegetables; Credit: Anne Fishbein
interior; Credit: Anne Fishbein
chef's omakase: sea urchin, big eye tuna, Spanish mackerel, yellowtail, blue fin toro; Credit: Anne Fishbein
foie gras, sea urchin, wonton with snow crab, abalone, halibut carpaccio, cucumber with bottarga; Credit: Anne Fishbein
abalone detail; Credit: Anne Fishbein
cucumber with bottarga; Credit: Anne Fishbein
sea urchin; Credit: Anne Fishbein
wonton with snow crab; Credit: Anne Fishbein
foie gras; Credit: Anne Fishbein
halibut carpaccio; Credit: Anne Fishbein
simmered organic Japanese vegetables; Credit: Anne Fishbein
grilled black cod with miso sauce; Credit: Anne Fishbein
bowl of soup with tofu and wild scallops; Credit: Anne Fishbein
Satoshi Kiyokawa; Credit: Anne Fishbein
today's sushi: toro, yellowtail, uni, albacore, wild scallop; Credit: Anne Fishbein
uni; Credit: Anne Fishbein
chef's omakase dessert: chocolate sorbet; Credit: Anne Fishbein
decorative skull; Credit: Anne Fishbein
Kiyokawa; Credit: Anne Fishbein
decorative detail; Credit: Anne Fishbein
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