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Ayano

@ayano_eats

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Food | Wine | Sake
📍Los Angeles
🍶Certified Sake Professional / Sake Sommelier International
🐈 @catsanctuary_626
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🍨☕ A sweet little stop at Vivoli in Firenze! 🇮🇹✨ You can’t visit Florence without trying some authentic Italian gelato, and Vivoli was definitely on our list! Founded in 1929, this historic gelateria is famous for its gelato and the viral affogato served in a little cup with a generous scoop of creamy gelato and freshly poured espresso. 😍 Of course, we had to try the famous affogato! We also tried the pistachio version, which looked just as amazing with crushed pistachios around the rim. 💚 The combination of rich espresso and creamy gelato was such a delicious afternoon treat, especially after wandering around the beautiful streets of Florence. A little sightseeing, a little caffeine, and lots of gelato. That’s what Italian vacations are all about! 😂🍨 📍 Vivoli Gelateria | Firenze, Italy 🇮🇹 #Vivoli #VivoliGelateria #Affogato #Firenze #FlorenceItaly taken in Vivoli Gelateria by @ayano_eats
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3 days ago
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One of our most memorable meals in Florence 🇮🇹🥩🍷 We knew we couldn’t leave Florence without trying a real Bistecca alla Fiorentina, so we went to Perseus, an old-school Tuscan restaurant known for its massive Florentine steaks. The steak was HUGE — thick-cut, grilled simply, and served very rare the traditional Florentine way. No complicated sauces or unnecessary extras, just really good meat, salt, olive oil, and a glass of Tuscan wine. 🍷 The simplicity was honestly what made it so good. What I loved just as much was the atmosphere. Perseus isn’t fancy or overly polished. It feels rustic, busy, lively, and very Italian, which made the whole experience even more fun. It felt completely different from the steakhouses we’re used to back home. And after eating that much meat, we definitely needed to digest 😂 Instead of taking a ride back, we walked about 40 minutes through Florence, exploring more of the city along the way. Of course, somehow that walk ended with gelato. 🍦 That was honestly one of my favorite things about Florence — you can have an amazing dinner, walk through these beautiful historic streets, stop for gelato, and just enjoy the city without needing much of a plan. Florence was such a great city to explore on foot. Amazing food, wine, architecture, and gelato everywhere. Definitely a city I’d love to come back to. ❤️🇮🇹 #Italy #Firenze #Steak taken in Ristorante Perseus by @ayano_eats
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a month ago
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#LatePost 🫣 Finally made it to Restaurant Ki and what an unforgettable first visit. Huge thanks to Lily for introducing me to one of the most exciting tasting menus in Los Angeles. ❤️ Chef Ki Kim’s cuisine beautifully blends Korean tradition with modern technique, creating a menu that’s both elegant and deeply satisfying. Every course felt intentional, highlighting seasonal ingredients while letting Korean flavors shine. His menu is incredibly unique, and every dish had its own personality. I also loved that they have a dedicated sommelier now and Chef Ki surprised us with a glass of Vilmart Grand Cellier to start the meal. Such a thoughtful touch that made our first visit even more special. 🍾 My highlights: 🦞 Lobster • 🦆 Dry-aged Duck • 🐙 Octopus • 🥬 Lettuce Ice Cream (yes, it really is that good!) May 2026 Menu 1. Sweet shrimp, bugak, kimchi with truffle rice 2. Barley, gang doenjang, lardo, romaine lettuce 3. Octopus, tarragon, crispy octopus head 4. Nduja, bone broth, butter 5. Jumbo clam, onion, citrus, caviar 6. Blue crab, sugar snap peas, quinoa 7. Keizo’s noodles, habanada, freshwater eel, perilla oil 8. Lobster, doenjang, raspberry, morel 9. Sablefish, chayote, red pepper 10. Dry-aged duck, corn, chayote 11. Sunchoke tea 12. Porcini, indigenous cacao, sword bean tea 13. Lettuce ice cream, potato, chungju, pâte à choux Thank you again, Lily and Team Ki for making my first Restaurant Ki experience so memorable. #RestaurantKi #Korean #michelin #Ayanoeats taken in Downtown Los Angeles by @ayano_eats
3
3 months ago
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Vilmart & Cie Grand Cellier Premier Cru 🥂 What a way to start our first visit to Restaurant Ki. A huge thank you to Chef Ki for surprising us with a glass of Vilmart Grand Cellier. As someone who loves grower Champagne, this was such a treat. Vilmart is one of the most respected grower-producers in Champagne. Based in Rilly-la-Montagne, the Grand Cellier is a blend of 70% Chardonnay and 30% Pinot Noir, fermented and aged in large oak casks with no malolactic fermentation, giving it both richness and remarkable freshness. So good! @_ki.kim @restaurant.ki taken in Downtown Los Angeles by @ayano_eats
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3 months ago
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A new home for one of LA’s best pizzerias. 🍕@pizzariasei After years of operating in a tiny strip mall, Pizzeria Sei has officially moved into its beautiful new space in Palms—and it feels like the restaurant has finally grown into the experience it always deserved. The menu has expanded while staying true to Chef William Joo’s signature style: Japanese precision meets Neapolitan tradition. We started with the Supplì al Telefono, crispy on the outside with creamy tomato risotto and gooey fiordilatte mozzarella inside. Simple, comforting, and the perfect way to begin the meal. For pizzas, we went with two completely different expressions: 🍕 Margherita – Sometimes the classics tell you everything you need to know about a pizzaiolo. Light, airy dough with beautiful leopard spotting, vibrant tomato sauce, fresh fiordilatte, basil, and just the right balance of acidity and sweetness. It’s proof that simplicity is never boring when every ingredient is exceptional. 🐟 Riviera – Easily one of the most creative pizzas I’ve had this year. Bluefin tuna conserva, smoked provola, caramelized balsamic onion jam, shiro dashi, salsa verde aioli, squid ink olive tapenade, dill, and lemon zest. It sounds unconventional on paper, but every element worked together surprisingly well. Salty, smoky, umami-rich, with bursts of brightness from the herbs and citrus. A pizza that showcases Chef Sei’s Japanese influence without losing its Neapolitan identity. One detail I really appreciated was the Pizza Graph on the menu. Instead of simply listing ingredients, it maps every pizza based on Juicy ↔ Creamy and Delicate ↔ Complex, making it much easier to decide what fits your mood. It’s a fun idea that reflects the thoughtfulness behind the entire menu. Pizzeria Sei continues to push what Neapolitan pizza can be while respecting its traditions. The new location gives the food the stage it deserves, and I’m already looking forward to seeing how the menu continues to evolve. Thank you @pizzeria.sei & @pizza_robot_william_joo 🙏🏻🙏🏻 #PizzeriaSei #PizzaSei #LosAngeles #LAFood #PalmsLA NeapolitanPizza taken in Culver City, California by @ayano_eats
3
3 months ago
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🇺🇸 Fourth of July Rosé Tasting 🍷🌸🧀🍯 This year’s 4th of July turned into an unexpected rosé, cheese, and honey tasting. The first thing that caught my eye was the color. 🩷 Kenzo Estate “Yui” 2022 (Napa Valley) poured a vibrant salmon pink, while L’Aventure Estate Rosé 2025 (Paso Robles) was a much paler peach hue. Many people assume darker rosé means sweeter wine—but that’s not necessarily true. Rosé gets its color from how long the juice spends in contact with the grape skins. A few extra hours of skin contact, the grape variety, and the winemaker’s style can all create dramatically different shades, even when both wines are completely dry. 🌸 Kenzo Estate “Yui” Elegant, focused, and beautifully refined with strawberry, white peach, watermelon, floral notes, and a mineral-driven finish. This is the bottle I’d happily sip on its own while enjoying the evening. 🍑 L’Aventure Estate Rosé Richer and more textured with melon, citrus, stone fruit, and subtle herbs. The broader palate makes it incredibly food-friendly and, in my opinion, the better companion at the dinner table. To finish the tasting, we paired them with a selection of cheeses and two special Japanese honeys that I brought back from Japan: 🍊 Mikan (蜜柑) honey — bright and citrusy with delicate floral aromas and a clean finish. 💜 Fuji (藤の花) blossom honey — much rarer, offering elegant floral notes with a silky texture and a surprisingly refined sweetness. It was fascinating to see how the honeys transformed the cheeses—and how L’Aventure really came alive with food, while Yui remained incredibly elegant on its own. A perfect reminder that there isn’t one “best” rosé. Sometimes it’s simply about the occasion. 🥂 Cheers to slowing down, comparing, tasting, and appreciating all the little details that make wine so much fun. Last picture is Chappy relaxing in other cat’s bed 🤣 or they just take turns? haha by @ayano_eats
2
3 months ago
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SUSHI:K 🍣✨ @sushi_kbeverlyhills An omakase that truly exceeded our expectations. For just $88, Chef Tomo delivers a thoughtfully crafted omakase featuring seasonal seafood, including several beautiful fish sourced from Japan. Every piece was carefully prepared to highlight the natural flavor of the fish. One of the biggest surprises was being served kama toro—the prized collar cut of bluefin tuna. Rich, buttery, and packed with umami, it’s not something you’d expect at this price point, making the experience feel like an incredible value. Combined with Chef Tomo’s warm hospitality and intimate counter setting, this was a memorable meal from start to finish. If you’re looking for one of the best-value omakase experiences in Los Angeles, SUSHI:K is definitely worth a visit. 🍣 We’ll definitely be back. SUSHI:K 🍣✨ 期待以上の満足度だった、お気に入りのオマカセ。 $88とは思えない内容で、日本から仕入れた旬の鮮魚を中心に、一貫一貫丁寧に握られたお寿司を楽しむことができました。 さらに驚いたのが、カマトロまで提供していただいたこと。マグロの希少部位ならではの濃厚な旨みととろける食感は格別で、この価格でいただけるとは思わず感動🥹 シェフ・トモさんの温かいおもてなしと心地よいカウンターの雰囲気も魅力のひとつ。コストパフォーマンスの高いオマカセを探している方には、ぜひおすすめしたい一軒です。 ごちそうさまでした。また伺います！🍣✨ #SUSHIK #おまかせ #鮨 #寿司 #ロサンゼルスグルメ taken in Beverly Hills, California by @ayano_eats
6
4 months ago
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Had the opportunity to attend a tasting with Philip Harper, the master brewer of Tamagawa (Kinoshita Brewery) in Kyoto. 🍶 Founded in 1842, Tamagawa is known for its unique approach to sake brewing, using wild house yeast that naturally lives in the brewery rather than relying solely on cultivated yeast. This creates sake with remarkable depth, individuality, and a true sense of place. Philip Harper is also the first foreign-born brewer to earn certification as a Nanbu Toji, one of Japan’s most respected master brewer guilds. His dedication to preserving traditional brewing methods while encouraging people to experience sake in new ways is truly inspiring. We tasted several expressions, including Ice Breaker served chilled, on the rocks, and warm, as well as the fascinating Time Machine, brewed using brewing methods reconstructed from the early 1700s. A wonderful reminder that serving temperature, fermentation, and tradition can completely transform the character of sake. Thank you, Philip Harper and OTOTO, for such an inspiring experience! 🍶✨ 京都・**木下酒造「玉川」**の杜氏、フィリップ・ハーパー氏によるテイスティングに参加してきました🍶 1842年創業の玉川は、蔵付き天然酵母を活かした酒造りで知られる酒蔵。現在主流の協会酵母ではなく、蔵に棲み続ける野生酵母による自然発酵を取り入れ、唯一無二の味わいを生み出しています。 フィリップ・ハーパー氏は、南部杜氏の資格を取得した初の外国出身杜氏。伝統を大切にしながら、日本酒の新しい楽しみ方を発信し続けています。 今回のテイスティングでは、Ice Breakerを冷酒・オンザロック・燗で飲み比べたり、江戸時代の醸造法を再現したTime Machineを試飲したりと、とても貴重な体験でした。 同じ日本酒でも温度によってここまで表情が変わることを改めて実感。学びの多い、素晴らしい時間でした✨🍶 #sake #echopark #玉川　#木下酒造#OTOTO by @ayano_eats
4
4 months ago
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Welcome back Hozumi san!! @sushi.masuyoshi 🥹💕Some dinners stay with you long after the last bite. 🍣✨ Sushi Masuyoshi is an intimate 5-seat omakase in Culver City led by Chef Masuyoshi from Osaka. The experience feels incredibly personal - the chef prepares, serves, and chats with guests throughout the meal, creating an atmosphere that is both welcoming and unforgettable. The sashimi course was beautifully presented on stunning Imari ware, almost too pretty to eat. The ankimo was one of my favorite bites of the evening—rich, creamy, and perfectly balanced. Beyond the food, Chef Masuyoshi’s performance and personality made the night so much fun. Everyone at the counter was smiling and enjoying the experience together, which made the evening feel even more special. and He is doing one operation ー　No server No dishwasher 🤯 The sake selection is excellent as well, including several bottles from @siptglobal thoughtfully chosen to complement the menu 🙌🏻❤️ A tiny counter with a big heart. Easily one of LA’s most memorable sushi experiences, and a place I’ll gladly return to again and again. 🍶✨ 食事が終わっても、余韻がずっと残る素敵な夜でした🍣✨ Culver Cityにある5席だけの小さなお店、Sushi Masuyoshi。 穂積さんがお料理を出しながら気さくに話しかけてくれて、最初から最後まで温かい雰囲気。 お店全体がひとつになって、みんなで楽しい時間を過ごしている感じがとても心地よかったです☺️ お造りは伊万里焼の器に美しく盛り付けられていて、思わず写真を撮りたくなる美しさ。 そして、あん肝が本当に美味しかった…！濃厚なのに重すぎず、おかわりしたいくらい🤍 日本酒のセレクションも素敵で、SIPTのお酒もいくつか置いてありました🍶 お料理はもちろん、穂積さんのパフォーマンスやお人柄も含めて、また行きたいと思えるお店。 LAで素敵なお鮨屋さんを探している人にぜひおすすめしたいです✨ #SushiMasuyoshi #Omakase #OmakaseLA #Sushi #JapaneseCuisine taken in Culver City, California by @ayano_eats
3
4 months ago
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Santa Barbara Wine Trip 🍷 @dragonettewine Quick pit stop at @holusboluswine & @stolpmanvineyards - Los Olivos has good winery and easy to winery hopping! We tried 3 winery before the dinner. The dinner was at @nellakitchenbar - initially we had a reservation at @sykitchen but they were closed due to Easter. We still had good time. We had an appointment at @pencevineyards before heading back to LA. Our host was generous to show us around their property with the golf cart. Their owner and manager lives in the property and the peacock 🦚 was theirs. We also had lunch at Mad & Vin in Solvang and i think the spot is decent for lunch. We liked the food. #WineTrip #Winery #winetastings #losolivos #santabarbara by @ayano_eats
1
4 months ago
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April lunch at Niner Wine Estates and honestly… their food is better than a lot of actual restaurants in Paso Robles 🍷　@ninerwineestates The grilled asparagus was super fresh and bright, the chicken was perfectly cooked, and the pasta was one of those dishes you keep thinking about after the trip. But the real surprise was the house-made focaccia with orange blossom butter. Easily one of the best things we ate all weekend. You can tell their culinary program is being taken seriously right now. Everything felt seasonal, thoughtful, and designed specifically around the wines instead of feeling like “typical winery food.” Their menu changes frequently and focuses heavily on local farms and ingredients from their own chef’s garden. Honestly wish they opened for dinner because this could easily compete with some of the top dinner spots in Paso. 4月初旬に行った Niner Wine Estates 🍷 正直、Paso の普通のレストランよりご飯美味しかったかも…って思うくらいレベル高かったです。 春らしいアスパラガスもすごく美味しくて、チキンも柔らかくて最高。パスタもかなり印象に残ったけど、個人的にはフォカッチャ＋オレンジブロッサムバターが優勝でした。あれは本当にまた食べたい…。 ただの“ワイナリーご飯”じゃなくて、ちゃんとワインに合わせて作り込まれてる感じ。 景色も最高だし、ワイン飲みながらゆっくりランチできてすごく良い時間でした。 本当にディナー営業してほしい🥲🍷 taken in Niner Wine Estates by @ayano_eats
3
5 months ago
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🍶 Akagisan Junmai Ginjo tonight @sake_akagisan Brewed by Kondo Sake Brewing Company in Gunma Prefecture, Japan — a brewery known for making clean, food-friendly sake with a classic dry style. Made with Gohyakumangoku rice polished to 50%, this Junmai Ginjo has gentle melon and pear notes, soft rice umami, and a crisp finish. SMV: around +2, giving it a smooth but nicely balanced dry character. These are the kinds of sake I never get tired of drinking — elegant, easy to pair with food, and perfect for a quiet night at home. And of course, my little dinner supervisor was making sure I shared 🐈 🍶 今夜は 赤城山 純米吟醸 群馬県・近藤酒造が造る一本。 昔ながらの綺麗な辛口スタイルで、食事に寄り添うような日本酒。 五百万石を50％まで磨き、 ほんのりメロンや梨のような吟醸香、やさしい米の旨味、そしてすっきりとした後味。 日本酒度（SMV）は +2 前後で、ほどよい辛口バランス。 派手すぎず、飲み飽きしない食中酒として本当に好きなお酒です。 そして後ろには、おこぼれ待ちの監督係🐈 #猫のいる暮らし #日本酒好きな人と繋がりたい#群馬#赤城山 by @ayano_eats
2
5 months ago
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