Though the sign outside says nothing more than Teriyaki House, teriyaki is the last thing they serve at this restaurant located a few blocks south of the Westside Pavillion. The phone number is unlisted, and even if you get hold of it, owner Kaz Oyama, won't give you a reservation without an introduction from an existing customer. Adding to the allure is a menu featuring only one thing: beef omakase whch includes various servings of domestic beef in raw form (like beef carpaccio, beef tartare and the rarely seen calf liver carpaccio), followed by an assortment of cuts that you grill over a hibachi. A committed wine-lover, Kaz has decorated the shelves of L.A.'s most unique BYOB with empty bottles of some of the greatest wines ever made.