Kinjiro - Los Angeles

Excellent food, with very nice traditional dishes. From a technical standpoint, they food was very good on almost all aspects (preparation of the food, how evenly everything was cut (whether it was in a salad or garnish , flavor combinations, and presentation .This was certainly a meal with character and identity, and will be a benchmark meal that I will remember for a while. Kudos to the chef and the kitchen staff for keeping this up for as long as you have.While I give 5 stars for the food (and it truly was good , I provide just 3 critiques from the night (where I think I ordered 8 dishes? .1. there was a salt problem. The thick cut beef tongue was definitely undersalted. Almost perfect, but just a tiny tiny bit of extra salt would have brought the flavor out way more. On the other hand, the chicken thigh was oversalted (during the dry brine stage, not during cooking .2. Holy mackerel that beef tendon beef tongue miso stew is one of my all time favorite Japanese dishes and you guys nailed it! However, you served it with this dry, crusty bread. With all due respect, I think that's a mistake. I'm glad we asked for a bowl of rice, because it felt so wrong eating that slightly stale crunchy bread with such an amazing stew. I would highly recommend you forget the bread and just provide a small portion of rice to complement the stew.3. There was something weird going on with the dashi used in the ochazuke...I don't know how to describe the flavor, but it felt oddly smokey and had a very strange flavor. I'm sorry I can't describe it any better, but I really had a hard time swallowing that one.These 3 critiques are heavily overshadowed by the very clean and impeccable technique, fantastic service, and a very nice coursing style which allows me to really appreciate each dish. Stars of the show were the mozuku, mizuna, beef tendon/tongue miso stew, and zaru soba. I will be coming back for sure, thank you!Oh, atmosphere gets only 4 stars because that small space could definitely benefit from some sound dampening foam on the ceiling.

Everything was excellent in a way that raised the bar. Intense and well paired flavors, temperatures and textures, and the chef was kind to accommodate my food allergy. Dessert was also excellent, not an afterthought.Food: 5/5

Absolutely outstanding. Impeccable service and delicious food in a clean and minimalist setting, what more could you ask for? Make sure you make a reservation in advance, when their reservation window opens (secret tip: use the “scheduled send” feature in gmail to make sure your reservation request is perfectly on time).My personal favorites were the grilled beef tongue, grilled cod, and sesame mousse. The grilled beef tongue was crispy on the outside and perfectly tender but with just the right amount of bite. The grilled cod was super juicy and savory, skin was crispy I can eat that with every meal. Lastly, the sesame mousse mousse has no right to be this delicious. Creamy and lightly sweet, it was so good we ordered another one immediately.No doubt I’ll be back the next time I’m in LA.

We had an amazing meal at Kinjiro! We made an e-mail reservation a few weeks ahead of time and it was easy. For 3 people, we ordered the Uni, Ikura, Scallop Blue Crab shooters, Sashimi Salad (Hokkaido Scallops, King Salmon) w/ Blue Crab, Grilled Spanish Octopus, Grilled Thick-cut Beef Tongue, Bone Marrow Dengaku, Uni Risotto, and Truffles Organic Mushrooms Creamy Udon Noodles. We were definitely stuffed at the end of it. Everything was so delicious and cooked nicely. The beef tongue is so tender and the bone marrow is juicy and fatty. Loved the creaminess of the risotto and udon.

This place is sooo delicious! From the vibe of the restaurant to the vast array of delicious sushi and Japanese items, Kinjiro is on the top of my list! My favorite was the bone marrow. I've never seen this at a sushi restaurant and that's the great thing about this place, it is unique and different. Highly recommend Kinjiro for your sushi fix!