Jonathan Gold Reviews Kinjiro in Little Tokyo

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Kinjiro, an artisanal izakaya in Little Tokyo.

Dashi-simmered Snapper Head at Kinjiro.
Dashi-simmered Snapper Head at Kinjiro.


Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Kinjiro, an artisanal izakaya in Little Tokyo.

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 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.

All photos courtesy of Kinjiro.