Jonathan Gold Reviews Kinjiro in Little Tokyo

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Dashi-simmered Snapper Head at Kinjiro.

What to order: the Sake accompaniment trio, uni, scallop and blue crab with ponzu jelly, chilled fried smelt, marinated mackerel with yuzo kosho, agedashi, bone marrow dengaku, and the pickled plum ochazuke.

Where is it: 424 E. 2nd St., Los Angeles (in the Honda Plaza), (213) 229-8200, kinjiro-la.com

Pro tip: Don’t expect to walk in and score a seat. Reservations are a must.

Read Jonathan’s LA Times review and find all of his restaurant recommendations on the Good Food Blog.

Seared Foie Gras Marinated in Saikyo Miso, Seasoned with Fresh Wasabi at Kinjiro.
Seared Foie Gras Marinated in Saikyo Miso, Seasoned with Fresh Wasabi at Kinjiro. (The original image is no longer available, please contact KCRW if you need access to the original image.)
The Yaki Onigiri or grilled rice ball is sprinkled with sesame seeds and Shiso, and splashed with soy sauce. Each rice ball is hand-made and slow-grilled to order.
The Yaki Onigiri or grilled rice ball is sprinkled with sesame seeds and Shiso, and splashed with soy sauce. Each rice ball is hand-made and slow-grilled to order. (The original image is no longer available, please contact KCRW if you need access to the original image.)

All photos courtesy of Kinjiro.