N/Soto. Chef-owners Niki Nakayama and Carole Iida-Nakayama’s West Adams izakaya-inspired restaurant, n/soto, offers all of the precision and excellence that earned the pair two Michelin stars for n/naka, their modern kaiseki establishment. But n/soto exudes a more casual, relaxed spirit. The snow crab sunomono (cucumber salad) doesn’t come with a spoon, but you might secretly want one to savor every last drop of the tosazu broth. Skewers are, of course, the heart of an izakaya, and the tender lamb chops and grilled shiitake mushrooms stand out. Each dish on the menu seems more delicious than the last. The room is filled with diners who know to order the miso-baked bone marrow with umeboshi onigiri rice balls—it lands at most tables. Larger rice dishes like trout and salmon roe with parsley-like mitsuba and pickled vegetables are also available. For dessert, the melon float—a bright-green, soda fountain-style coupe—turns heads. This is the kind of meal that has you planning your return before you’ve finished eating.⁠ ⁠ 4566 W. Washington Blvd., @nsotorestaurant 💰💰💰⁠ https://www.lamag.com/digestblog/what-to-eat-in-los-angeles-right-now/⁠ ⁠