Furaibo is a Japanese restaurant we use to frequent 2-3 times a week back in the day. You can see we've already started eating, but I have never documented, so better late than never. It's on Sawtelle in the Westside, it's a little bit far now, but when we're on this side of town, we always try to get our fix. Here we've ordered our usual - (left to right) karei karage which is fired halibut, sauteed spinach with bacon, age nasu which is grilled eggplant in a broth, tore karage which is Japanese style fried chicken (they are famous for this), and tofu with a miso paste.
This is a closeup of the halibut. After filleting the fish, the bones with head and tail are also deep fried to form the serving container and also making them edible. YUM!
Furaibo is a Japanese restaurant we use to frequent 2-3 times a week back in the day. You can see we've already started eating, but I have never documented, so better late than never. It's on Sawtelle in the Westside, it's a little bit far now, but when we're on this side of town, we always try to get our fix. Here we've ordered our usual - (left to right) karei karage which is fired halibut, sauteed spinach with bacon, age nasu which is grilled eggplant in a broth, tore karage which is Japanese style fried chicken (they are famous for this), and tofu with a miso paste.
This is a closeup of the halibut. After filleting the fish, the bones with head and tail are also deep fried to form the serving container and also making them edible. YUM!
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