Asakura
¥¥¥A new kaiseki and nihonryori counter that opened in West LA in 2025 — Japanese traditional cuisine in a quiet Sawtelle-adjacent room.
View restaurant →Multi-course seasonal menus rooted in tea-ceremony tradition — composition, vessel, and timing are all part of the dish.
A new kaiseki and nihonryori counter that opened in West LA in 2025 — Japanese traditional cuisine in a quiet Sawtelle-adjacent room.
View restaurant →A Little Tokyo kaiseki counter offering Japanese seasonal cuisine with French culinary influences — an intimate dining room on 1st Street.
View restaurant →A kappo-style counter on Arizona Avenue in Santa Monica — the elevated format of the Miyabi dining room, offering a more structured omakase alongside the izakaya menu.
View restaurant →Chef Shunji Nakao's intimate kaiseki counter in Santa Monica, offering seasonal Japanese cuisine with a California sensibility from one of LA's most respected chef-owners.
View restaurant →Beverly Hills' premier tempura omakase counter, where owner Koichi Endo and head chef Satoshi Masuda serve a Kyoto-style sequence of battered-and-fried delicacies in a quiet, formal room.
View restaurant →An intimate kaiseki omakase room in Little Tokyo that opened in 2022, bringing kappo-style Japanese fine dining to the basement level of a 2nd Street building.
View restaurant →An ambitious Japanese kaiseki and sushi restaurant in Koreatown, opened in 2022 under Korean-American entrepreneur Jihwan Hwang with a Japanese-trained kitchen staff and stated Michelin ambitions.
View restaurant →Chef Niki Nakayama's two-Michelin-star California kaiseki in Palms — a 13-course seasonal progression that fuses traditional Japanese technique with local produce, documented on Netflix's Chef's Table.
View restaurant →Newport Beach's perennial kaiseki-omakase destination — founded by Susumu Ii and listed in every edition of the Michelin Guide since opening, with chef Koji Takahashi carrying the kaiseki tradition.
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