Chef-owner Kazutoyo Yuta Moribes pub-style cafe makes its mark with such adventurous dishes as a ricotta salad with spinach and layered bits of cheese in a citrusy yuzu-soy dressing. (Glenn Koenig / Los Angeles Times)
Light and silky, the house-made tofu is served with a savory soy jelly. (Glenn Koenig / Los Angeles Times)
In an elegant take on the apple compote, Yutas version alternates red and white slices of poached Fuji apple -- the former poached in Port, the latter in white wine. (Glenn Koenig / Los Angeles Times)
Slices of avocado add a bright counterpoint to a fresh salmon carpaccio. (Glenn Koenig / Los Angeles Times)
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Among the small plates Moribe serves up are thoughtfully prepared sushi creations. (Glenn Koenig / Los Angeles Times)
Its easy to unwind at the counter at the cozy and quiet Studio City spot. (Glenn Koenig / Los Angeles Times)
