DTLA, Los Angeles ยท 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.
Saba mackerel marinated with yuzu kosho spice, served cold as a small plate
Thinly sliced A5 Japanese Wagyu with ponzu and yuzu kosho
Crispy fried tofu in a rich organic mushroom ankake broth, silky inside out
Seared thick-cut beef tongue, tender with a bright yuzu-scallion finish
Miso-broiled black cod, silky and caramelized in saikyo miso