HAVE BEEN years when I visited Sukeroku so often that other regulars must have thought I was a co-owner. Let's just say that this tiny Westside fixture has been one of the staples of my personal dining journey for the past 20 years. And that's why it counts for something when I tell you that the dinner Rosemary and I had there last week was arguably the best meal yet.
Appetizers are more varied than ever.
Not just the wonderfully succulent gyoza, or addictive green edamame soybeans. Each one was topped with something unique and effective in terms of powering the mild soy into a more exciting culinary world. Shaved bonita gave one bite of tofu an intense seafood perfume. Garlic covering another cube added its welcoming depth. A third was topped with a sesame hot sauce.