DTLA, Los Angeles · restaurant
Getting a table starts with emailing the owner directly, which tells you a lot about Kinjoro's pace and priorities. The menu leans classic izakaya—miso black cod, thick-cut beef tongue with yuzu negi, agedashi tofu in mushroom broth—backed by a thoughtful selection of sake and Japanese craft beer. It feels less like a restaurant than a dinner party hosted by someone with exceptional taste and a very well-stocked pantry.