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Asakura takes over the old Yamakasè space with a cleaner, more organized look decorated with auspicious, Japanese symbols discreetly displayed. Very limited seating with 3 tables and 6 high chairs at the Chef's counter so reservations are de rigueur. Executive Chef Yoshida and General Manager Ishiba set the pace in friendly, warm service. There is a short course Kaisèki-Omakasè (oh mah kah seh) seating at 5pm and a full course at 7pm. The Kaisèki-Omakasè start on time so make sure to arrive on time or be left behind. As is typical of high-end Japanese restaurants, the seasons are recognized in terms of ingredients as well as touches of seasonal motif on ceramic accoutrements. So wonderful that DineLA on occasion brings to attention a restaurant so finely tuned in exquisite, understated, elegant cuisine. Our limited menu was full of revelatory morsels that really hit the mark. 1) Basket of Appetizers: A) Gindara/Sable fish marinated, sweet Kasu Zukè lightly grilled that was flakey, buttery, fatty. Bit of finely grated Daikon radish to add "spiciness". B) Tamago Yaki: Moist, eggy, egg omelet, whisper of sweetness. C) Compressed chicken thigh "torchon". Like a baked sausage with some parts plush and other parts more meaty and firm. Good Jidori chicken flavour. Fatty, chewy, thin skin acts as the casing. D) Panko bread crumb encrusted Kazu no Ko Kombu/cod roe on kelp leaf cube fried in oil. Exercise in popping, crunchy texture with faint sea vegetable scent. E) Poached dried apricot, touch of creamy Tōfu purée topped with a sweet black bean symbolizing good health. F) Dashi/broth braised ice berg lettuce, scattering of Shirasu/salted micro baby fish fry & Katsuo Bushi/shaved, dried Bonito flakes adds more sea Umami. G) Goma Dōfu: Not made from soy bean but made from Kuzu. Texture is smooth, gooey, plush, touch sticky in sweet Shōyu/soy sauce, Mirin/sweet Sakè, Dashi. Touch of freshly ground Wasabi root adds an aromatically pungent counterpoint. 2) Chawan Mushi/egg custard soup: Complex construction. Silky, Dashi infused ultra soft, savory custard hides velvety sea scallops along with crunchy toasted rice. An Kakè (ah kah keh) Sauce Velouté that is also silky, velvet is poured on top. We opted for Truffe Noir de Périgord/French black truffle hand shaved over the Chawan Mushi for nutty, earthy, nubby textural effect. This may be Asakura's chef-d'oeuvre, signature dish. 3) Osetra Caviar comes out of a smoke box for a magical, dramatic effect performed by Chef Yoshida. The capelli d'angelo/angel hair wheat pasta is al dente in a soupçon of rich meaty Dashi. The Osetra is creamy, sweet, cherry wood smoked with a touch of sea saltiness. Another must get. 4) A5 Wagyū from Kyōto is a tenderloin cut with less fat and more plush beefiness in a Sauce demi-glace made with earthy, black garlic and beef bouillon on a bed of sweet parsnips purée. Coming down to earth, steamed rice, Miso soup, salt brined pickles round out and conclude the main meal. 1-4a) When I asked for a good bottle of Sakè (sah keh) to pair with the Omakasè, General Manager Ishiba suggested Hakurakusèi Tokubetsu Junmai class, Shinshu/new Sakè. Neutral bouquet, subtle taste of apples, subliminal bitterness, minerality. Finish was ephemeral as well to clear the palate without a strong, lingering echo. The Japanese term Jōhin comes to mind connoting well mannered, high class. 5) Coffee scented Blancmange which is a light pudding. Simple, refreshing dessert to end this well modulated, complex meal. The Omotènashi/Japanese style hospitality and sensibilities is very evident. Food here is right on target as to what Asakura aims to accomplish. Finely honed cuisine rooted in tradition yet napped by more modern concepts informed by diverse, international influences. Definitely a 5 star experience catering to discerning palates that appreciate nuanced, well thought out cuisine often clothed in sybaritic ingredients. Perhaps an Étoile is on the way. .
A gem in Santa Monica, if you're interested in experiencing something different versus your normal sushi omakase. Overall experience was amazing and absolutely overfilling! Kaiseki * Definition: A traditional, ceremonial, and highly precise multi-course Japanese meal. * Structure: Follows a fixed, meticulous sequence of dishes, each designed to showcase a particular cooking method and presentation style. FOOD 4/5 Can't remember all the names, so I'll have the pictures do the talking for me. Haha! I believe the chef said 80% comes direct from Japan and the additional 20% is carefully sourced locally. PARKING 4/5 Easy underground parking esp. since the plaza is not busy during Asakura operating hours SERVICE x AMBIENCE 4/5 (based on chef) 6 total seats via bar and the chef was super kind and friendly. The service details matter when paying such a high price and I was a little disappointed they didn't consistently fill up the tea/water nor clean the eating area better. Ambience / interior build out is average, but I wouldn't say mind-blowing. Questionable - The manager tried to upsell us on the sake/wine pairing which I thought was super disrespectful. He asked "you don't drink or like alcohol" and tried to really push the pairing.....
Had a great experience with Masaki & Keigo (they are the chefs and only two employees); brilliant execution of unique and creative dishes, and the service was top notch. I can't say enough good things about this place and will definitely be back as the menu changes every two months or so. Highly recommend.
Wanted to try since I went to their sister restaurant, La Bombance in Tokyo years ago. Atmosphere is more casual, meaning shorts and tennis shoes were okay. There were only 9 of us at the restaurant with a combination of counter and table seating. There was only one waiter and he was rushing around a bit in the beginning. The server did come by frequently and asked how we were doing but was a little bit slow with refilling drinks. Water was an individual sized Voss left next to you which you can refil on your own. FYI. Whether you get water or tea, the cost is $8. I think I was charged for the refill of the ice green tea as well, so keep that in mind if you are asking for more. 1. Yellowtail with seaweed and uni on top diced lotus root: yellowtail was a bit overcooked and dry 2. Eggplant mousse with abalone with dashi gelee and curry flavor: not a fan of the curry flavor but more interesting than the first dish 3. Tray of different appetizers: the best was the sushi but overall everything was good-average 4. Radish soup with sea bream: fish was tender but a bit dry. The soup itself was very light and little bit on the bland side. 5. Chawanmushi with lobster and truffle: surprisingly the truffle went better with the egg custard than expected. 6. Sesame tofu: perfect combination of sweet and savory. yum! 7. Caviar cappellini with cucumber: refreshing and nice smoky flavor with the caviar 8. Wagyu beef with steamed spinach and truffle: tender but the sukiyaki flavor-like sweetness takes over the taste of the beef 9. Octopus shrimp rice and side of ikura: the rice needs the ikura to enhance the flavor, otherwise the rice and shrimp/octopus were a bit bland. 10. Panna cotta with coffee and Brown Sugar ice cream: both of the desserts were great and ended the dinner on a high note. I had the same panna cotta at La Bombance and it was memorable there as well Food came out fairly quickly one after another. They gave us the extra rice as nigiri to take home which was nice. We were done in a little less than 2 hours. Overall I would rate it at 3.5 stars for the price and a few misses with the dishes. It would be interesting to see how the menu evolve with the season.
There aren't many kaiseki-type omakases in Los Angeles so when I discovered Asakura, I knew I had to try it out. They are the first US branch of a Michelin-starred restaurant in Japan (La Bombance) so the bar is going to be set pretty high. Surprisingly, reservations for our party of 3 was available a week out, there is a 6-course or 8-course option and chef's counter or table seating to pick from. We ended up getting the 8-course counter seating. As soon as we entered the restaurant, we were greeted and brought to our seats. We were asked if we wanted hot tea or water, but I do want to let everyone know that each option was $8/person. The hot tea was made fresh all night and they kept our glasses constantly full, the water was billed as VOSS too. We also ordered some bottles of sake to enjoy. We asked for recommendations and they were a perfect pairing to the meal. Now to the food, every dish was meticulously made, and right in front of us. Black truffles, caviar, a5 wagyu was everywhere and each course was done so perfectly. I don't think there was a course that I didn't enjoy, all highlights. At the end of the meal, they also made fresh rice balls for us to take home to enjoy. An excellent meal from start to finish, we had such a great experience interacting with the chefs. We will definitely be back again!
Every bite was a masterpiece: fresh, flavorful, and beautifully balanced. I truly appreciated the creativity and attention to texture and detail in each course. Highlights included the tender A5 wagyu with black garlic sauce, the black truffle chawanmushi with prawns, stunning appetizer plate featuring fried monkfish liver, smoked caviar ramen, and the black truffle rice with pickled vegetables and miso soup. The chef was incredibly kind and took time to explain each dish, even making onigiri from the leftover truffle rice to take home, such a thoughtful touch! This was a special culinary journey from start to finish, perfect for celebrations or an unforgettable treat. As a big foodie, I'd say it's better than 2-star Michelin N/Naka and 1-star UKA, and truly on par with 2-star kaiseki experiences in Kyoto. Highly recommend and can't wait to come back!
Ok- gotta lead with this - if you come here expect to drop a lot of coin. If that's not ok, definitely don't come. This place is part of a small chain that's mostly in Japan. The dishes I had were unique (a couple might even be more western- tasting which I found a bit odd for a Japanese restaurant but still excellent). I really appreciated the fantastic dishes which were also different than any others I've had in other Kaiseki places. That said it didn't feel completely like a traditional Kaiseki meal- probably because a couple dishes were so western-like.
Each course was a beautiful surprise. Every dish felt carefully crafted, balancing delicate flavors, seasonal ingredients, and artistic detail. I loved not knowing what was coming next -- it made the meal feel like a journey rather than just dinner. Overall, it was a memorable experience that combined wonderful ambiance with exceptional food. Perfect for a special occasion or anyone who appreciates refined Japanese cuisine.
ABSOLUTELY delicious and wonderful omakase kaiseki dinner! A super intimate and memorable experience with my family of 4 seated at the chef's counter. I highly recommend splurging on the 8 course, as you don't want to miss the truffle caviar noodles. Perfectly portioned and spectacularly delicious / unique flavors.
Wow!!! The omakase from start to finish was impeccable. There wasn't a single dish that didn't hit. Their sister restaurants in Japan are all Michelin star restaurants and their concept is hidden gem which it truly is.
Not just a dining experience, Asakura is a journey. In the Kaiseki style, this is not a sushi restaurant; rather, it is an exploration of taste and elegance, rendered in an eight-course, two-and-a-half-hour unique dining experience. Nestled in a strip mall, the small restaurant features a six-seat counter, creating an intimate, fun, and friendly atmosphere. It is also, to a degree, a learning experience, as the staff and head chef prepare each dish and explain its ingredients. In an orchestrated procession of little moments, each chef contributes to the creation: one shaves the truffles, another sears the lobster. An example: Japanese A5 wagyu beef wrapped with enoki, onion, leek, and chrysanthemum, accompanied by summer truffle in sukiyaki style. From start to finish, it is a rare and unparalleled dining experience. The restaurant opened in February 2025, bringing a refined version of Japanese multi-course dining to a neighborhood already rich in sushi and izakaya culture. It was founded by Makoto Okamoto, owner of the Michelin-starred restaurant La Bombance in Tokyo. Okamoto is known for "new Japanese cuisine": dishes rooted in Japanese tradition but open to cross-genre influences, including French techniques, whenever they enhance seasonal flavor, presentation, and texture.
26 days ago
I came here to celebrate my friend's birthday after randomly discovering this restaurant on Google while searching for authentic Japanese food. We visited on September 5, 2026, for lunch, and it turned out to be an incredible experience. The restaurant has a very intimate and welcoming atmosphere. From the moment we arrived, I felt that everything was thoughtfully focused on us as customers. You truly feel valued and cared for throughout the entire experience. The food was delicate, beautifully presented, and absolutely delicious. From the appetizer all the way to dessert, every course was a wonderful surprise and an amazing experience. The attention to detail, balance of flavors, and presentation made each dish feel like a piece of art. Chef Masaki and Chef Keigo are both amazing. Their talent goes far beyond cooking--they create an experience that combines art, taste, creativity, and hospitality at the highest level. This was truly a special birthday celebration, and I'm so glad we discovered this place. I will definitely be coming back for dinner. Highly recommended for anyone looking for an authentic and unforgettable Japanese dining experience! read more
A huge thank you to Super All-Star Yelp Elite Gary I. for suggesting dinner at Asakura during dineLA, Winter 2026. Reservations are essential, as dinner is served at timed seatings. It's an intimate and comfortable setting, with only around 14 seats available. Executive Chef Keigo Yoshida and General Manager Masaki Ishiba were running a two-man show the night we dined as Asakura and did an astounding job. They balanced perfectly executed dishes with warm hospitality, keeping all the guests happy in the meantime. The Omakase menu offers dishes created to the absolute highest standard; the Chawan Mushi with Black Truffle is the best version I have ever had of this dish. Outstanding! Please see photos for the menu but keep in mind the menu will change with the seasons. I cannot wait to return to Asakura. And....free parking in the lot. read more
We had the extreme pleasure of dining here night, 7/16/26 and it was a gastronomic experience! Asakura is an intimate, reservation-only kaiseki restaurant in West Los Angeles offering a high-end, multi-course Japanese tasting menu. They have 4 well deserved Michelin stars at their restaurants in Japan. We loved our chefs! Masaki makes this once in a lifetime experience! I will break it down, of course by course later, but I just wanted to tell everyone to make a reservation here because it's a spectacular experience! read more
Asakura takes over the old Yamakasè space with a cleaner, more organized look decorated with auspicious, Japanese symbols discreetly displayed. Very limited seating with 3 tables and 6 high chairs at the Chef's counter so reservations are de rigueur. Executive Chef Yoshida and General Manager Ishiba set the pace in friendly, warm service. There is a short course Kaisèki-Omakasè (oh mah kah seh) seating at 5pm and a full course at 7pm. The Kaisèki-Omakasè start on time so make sure to arrive on time or be left behind. As is typical of high-end Japanese restaurants, the seasons are recognized in terms of ingredients as well as touches of seasonal motif on ceramic accoutrements. So wonderful that DineLA on occasion brings to attention a restaurant so finely tuned in exquisite, understated, elegant cuisine. Our limited menu was full of revelatory morsels that really hit the mark. 1) Basket of Appetizers: A) Gindara/Sable fish marinated, sweet Kasu Zukè lightly grilled that was flakey, buttery, fatty. Bit of finely grated Daikon radish to add "spiciness". B) Tamago Yaki: Moist, eggy, egg omelet, whisper of sweetness. C) Compressed chicken thigh "torchon". Like a baked sausage with some parts plush and other parts more meaty and firm. Good Jidori chicken flavour. Fatty, chewy, thin skin acts as the casing. D) Panko bread crumb encrusted Kazu no Ko Kombu/cod roe on kelp leaf cube fried in oil. Exercise in popping, crunchy texture with faint sea vegetable scent. E) Poached dried apricot, touch of creamy Tōfu purée topped with a sweet black bean symbolizing good health. F) Dashi/broth braised ice berg lettuce, scattering of Shirasu/salted micro baby fish fry & Katsuo Bushi/shaved, dried Bonito flakes adds more sea Umami. G) Goma Dōfu: Not made from soy bean but made from Kuzu. Texture is smooth, gooey, plush, touch sticky in sweet Shōyu/soy sauce, Mirin/sweet Sakè, Dashi. Touch of freshly ground Wasabi root adds an aromatically pungent counterpoint. 2) Chawan Mushi/egg custard soup: Complex construction. Silky, Dashi infused ultra soft, savory custard hides velvety sea scallops along with crunchy toasted rice. An Kakè (ah kah keh) Sauce Velouté that is also silky, velvet is poured on top. We opted for Truffe Noir de Périgord/French black truffle hand shaved over the Chawan Mushi for nutty, earthy, nubby textural effect. This may be Asakura's chef-d'oeuvre, signature dish. 3) Osetra Caviar comes out of a smoke box for a magical, dramatic effect performed by Chef Yoshida. The capelli d'angelo/angel hair wheat pasta is al dente in a soupçon of rich meaty Dashi. The Osetra is creamy, sweet, cherry wood smoked with a touch of sea saltiness. Another must get. 4) A5 Wagyū from Kyōto is a tenderloin cut with less fat and more plush beefiness in a Sauce demi-glace made with earthy, black garlic and beef bouillon on a bed of sweet parsnips purée. Coming down to earth, steamed rice, Miso soup, salt brined pickles round out and conclude the main meal. 1-4a) When I asked for a good bottle of Sakè (sah keh) to pair with the Omakasè, General Manager Ishiba suggested Hakurakusèi Tokubetsu Junmai class, Shinshu/new Sakè. Neutral bouquet, subtle taste of apples, subliminal bitterness, minerality. Finish was ephemeral as well to clear the palate without a strong, lingering echo. The Japanese term Jōhin comes to mind connoting well mannered, high class. 5) Coffee scented Blancmange which is a light pudding. Simple, refreshing dessert to end this well modulated, complex meal. The Omotènashi/Japanese style hospitality and sensibilities is very evident. Food here is right on target as to what Asakura aims to accomplish. Finely honed cuisine rooted in tradition yet napped by more modern concepts informed by diverse, international influences. Definitely a 5 star experience catering to discerning palates that appreciate nuanced, well thought out cuisine often clothed in sybaritic ingredients. Perhaps an Étoile is on the way. . read more
A gem in Santa Monica, if you're interested in experiencing something different versus your normal sushi omakase. Overall experience was amazing and absolutely overfilling! Kaiseki * Definition: A traditional, ceremonial, and highly precise multi-course Japanese meal. * Structure: Follows a fixed, meticulous sequence of dishes, each designed to showcase a particular cooking method and presentation style. FOOD 4/5 Can't remember all the names, so I'll have the pictures do the talking for me. Haha! I believe the chef said 80% comes direct from Japan and the additional 20% is carefully sourced locally. PARKING 4/5 Easy underground parking esp. since the plaza is not busy during Asakura operating hours SERVICE x AMBIENCE 4/5 (based on chef) 6 total seats via bar and the chef was super kind and friendly. The service details matter when paying such a high price and I was a little disappointed they didn't consistently fill up the tea/water nor clean the eating area better. Ambience / interior build out is average, but I wouldn't say mind-blowing. Questionable - The manager tried to upsell us on the sake/wine pairing which I thought was super disrespectful. He asked "you don't drink or like alcohol" and tried to really push the pairing..... read more
4 months ago
Had a great experience with Masaki & Keigo (they are the chefs and only two employees); brilliant execution of unique and creative dishes, and the service was top notch. I can't say enough good things about this place and will definitely be back as the menu changes every two months or so. Highly recommend. read more
Wanted to try since I went to their sister restaurant, La Bombance in Tokyo years ago. Atmosphere is more casual, meaning shorts and tennis shoes were okay. There were only 9 of us at the restaurant with a combination of counter and table seating. There was only one waiter and he was rushing around a bit in the beginning. The server did come by frequently and asked how we were doing but was a little bit slow with refilling drinks. Water was an individual sized Voss left next to you which you can refil on your own. FYI. Whether you get water or tea, the cost is $8. I think I was charged for the refill of the ice green tea as well, so keep that in mind if you are asking for more. 1. Yellowtail with seaweed and uni on top diced lotus root: yellowtail was a bit overcooked and dry 2. Eggplant mousse with abalone with dashi gelee and curry flavor: not a fan of the curry flavor but more interesting than the first dish 3. Tray of different appetizers: the best was the sushi but overall everything was good-average 4. Radish soup with sea bream: fish was tender but a bit dry. The soup itself was very light and little bit on the bland side. 5. Chawanmushi with lobster and truffle: surprisingly the truffle went better with the egg custard than expected. 6. Sesame tofu: perfect combination of sweet and savory. yum! 7. Caviar cappellini with cucumber: refreshing and nice smoky flavor with the caviar 8. Wagyu beef with steamed spinach and truffle: tender but the sukiyaki flavor-like sweetness takes over the taste of the beef 9. Octopus shrimp rice and side of ikura: the rice needs the ikura to enhance the flavor, otherwise the rice and shrimp/octopus were a bit bland. 10. Panna cotta with coffee and Brown Sugar ice cream: both of the desserts were great and ended the dinner on a high note. I had the same panna cotta at La Bombance and it was memorable there as well Food came out fairly quickly one after another. They gave us the extra rice as nigiri to take home which was nice. We were done in a little less than 2 hours. Overall I would rate it at 3.5 stars for the price and a few misses with the dishes. It would be interesting to see how the menu evolve with the season. read more
There aren't many kaiseki-type omakases in Los Angeles so when I discovered Asakura, I knew I had to try it out. They are the first US branch of a Michelin-starred restaurant in Japan (La Bombance) so the bar is going to be set pretty high. Surprisingly, reservations for our party of 3 was available a week out, there is a 6-course or 8-course option and chef's counter or table seating to pick from. We ended up getting the 8-course counter seating. As soon as we entered the restaurant, we were greeted and brought to our seats. We were asked if we wanted hot tea or water, but I do want to let everyone know that each option was $8/person. The hot tea was made fresh all night and they kept our glasses constantly full, the water was billed as VOSS too. We also ordered some bottles of sake to enjoy. We asked for recommendations and they were a perfect pairing to the meal. Now to the food, every dish was meticulously made, and right in front of us. Black truffles, caviar, a5 wagyu was everywhere and each course was done so perfectly. I don't think there was a course that I didn't enjoy, all highlights. At the end of the meal, they also made fresh rice balls for us to take home to enjoy. An excellent meal from start to finish, we had such a great experience interacting with the chefs. We will definitely be back again! read more
11 months ago
Every bite was a masterpiece: fresh, flavorful, and beautifully balanced. I truly appreciated the creativity and attention to texture and detail in each course. Highlights included the tender A5 wagyu with black garlic sauce, the black truffle chawanmushi with prawns, stunning appetizer plate featuring fried monkfish liver, smoked caviar ramen, and the black truffle rice with pickled vegetables and miso soup. The chef was incredibly kind and took time to explain each dish, even making onigiri from the leftover truffle rice to take home, such a thoughtful touch! This was a special culinary journey from start to finish, perfect for celebrations or an unforgettable treat. As a big foodie, I'd say it's better than 2-star Michelin N/Naka and 1-star UKA, and truly on par with 2-star kaiseki experiences in Kyoto. Highly recommend and can't wait to come back! read more
Ok- gotta lead with this - if you come here expect to drop a lot of coin. If that's not ok, definitely don't come. This place is part of a small chain that's mostly in Japan. The dishes I had were unique (a couple might even be more western- tasting which I found a bit odd for a Japanese restaurant but still excellent). I really appreciated the fantastic dishes which were also different than any others I've had in other Kaiseki places. That said it didn't feel completely like a traditional Kaiseki meal- probably because a couple dishes were so western-like. read more
8 months ago
Each course was a beautiful surprise. Every dish felt carefully crafted, balancing delicate flavors, seasonal ingredients, and artistic detail. I loved not knowing what was coming next -- it made the meal feel like a journey rather than just dinner. Overall, it was a memorable experience that combined wonderful ambiance with exceptional food. Perfect for a special occasion or anyone who appreciates refined Japanese cuisine. read more
1 year ago
6 months ago
5 months ago
1 year ago
ABSOLUTELY delicious and wonderful omakase kaiseki dinner! A super intimate and memorable experience with my family of 4 seated at the chef's counter. I highly recommend splurging on the 8 course, as you don't want to miss the truffle caviar noodles. Perfectly portioned and spectacularly delicious / unique flavors. read more
11 months ago
Wow!!! The omakase from start to finish was impeccable. There wasn't a single dish that didn't hit. Their sister restaurants in Japan are all Michelin star restaurants and their concept is hidden gem which it truly is. read more
1 year ago
Not just a dining experience, Asakura is a journey. In the Kaiseki style, this is not a sushi restaurant; rather, it is an exploration of taste and elegance, rendered in an eight-course, two-and-a-half-hour unique dining experience. Nestled in a strip mall, the small restaurant features a six-seat counter, creating an intimate, fun, and friendly atmosphere. It is also, to a degree, a learning experience, as the staff and head chef prepare each dish and explain its ingredients. In an orchestrated procession of little moments, each chef contributes to the creation: one shaves the truffles, another sears the lobster. An example: Japanese A5 wagyu beef wrapped with enoki, onion, leek, and chrysanthemum, accompanied by summer truffle in sukiyaki style. From start to finish, it is a rare and unparalleled dining experience. The restaurant opened in February 2025, bringing a refined version of Japanese multi-course dining to a neighborhood already rich in sushi and izakaya culture. It was founded by Makoto Okamoto, owner of the Michelin-starred restaurant La Bombance in Tokyo. Okamoto is known for "new Japanese cuisine": dishes rooted in Japanese tradition but open to cross-genre influences, including French techniques, whenever they enhance seasonal flavor, presentation, and texture. read more
10 months ago
2 years ago
5 stars! Amazing japanese restaurant. fresh sashimi, tasty grilled fish, beautiful plates. Quiet, fancy vibe. Super nice staff. Great for a special night!" read more
1 year ago
7 months ago
1 year ago
Asakura is a small, serious room devoted to precision cooking, where ingredients like smoked caviar and eggplant mousse are elevated with quiet confidence. Behind the minimalist setting is a chef whose training in Japan shows in every composed bite. Every course impressed. I'll be recommending this place to anyone who cares about truly thoughtful food. read more
1 year ago
More info about Asakura
11901 Santa Monica Blvd
Ste 111
Los Angeles, CA 90025
Sawtelle
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https://asakura.la
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