FRESH IS BORING
A unique Culver City temaki spot recently expanded to the Valley, bringing hand rolls stuffed with dry-aged fish and other specialties to Sherman Oaks. Fishmonger Liwei Liao, who's been helping to popularize dry-aged seafood in L.A. and beyond — launched Uoichiba within Citizen Public Market food hall earlier this year to serve the fish he dry ages in his seafood market and cafe, the Joint. Now he's opened an outpost of Uoichiba in his market, offering the same Uoichiba menu of temaki in three- to six-roll tasting sets with bites such as fatty tuna; steelhead with dehydrated shiso; and ginger-marinated prawns; plus bone-stock miso soup; furikake edamame; and daily specials across 16 seats for dinner only. Uoichiba is open in Sherman Oaks Wednesday to Sunday from 5 to 8:30 p.m., with extended hours and additional to-go items planned.