Asakura

“Asakura is one of those experiences you just need to go to enjoy. The setting is entirely intimate: 6 bar chairs and 3 tables. From the instant we sat down, it brought us back to Tokyo without ticket cost. The food was great. It highlights exactly what you expect from good Japanese cuisine, local, quality ingredients prepared in a relatively simple manner with a careful, delicate touch. Everything has its own distinct taste without any of the flavors getting muddied. A great example of this was the chawanmushi, such a delicate dish that I've only really had overcooked and rubbery. It was perfectly velvety, highlighting the corn that was in the dish with that hint of sweetness. The croquette mixed into the chawanmushi provided an entirely different and complementary flavor. Truly, every course of the kaiseki was incredible. The staff was incredible as well. It was seemingly a three person operation but everyone was attentive and provided great conversation and insight. An absolutely adorable staff that highlighted the quality experience you can expect from Asakura. I was grinning from ear to ear the entire time from how great this place is. I'm already looking forward to the next opportunity I have to bring someone the taste and feeling of eating in Japan.”

“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 Omakasè (oh mah kah seh) seating at 5pm and a full course at 7pm. The 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. 5) 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. 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…..”

“Dining at ASAKURA was a truly exceptional experience. The attentive service and beautifully crafted dishes and drinks made me feel as if I were back in Japan. Premium ingredients were used generously, and each course reflected remarkable skill and aesthetic sense. The space was impeccably clean and inviting—a feast for all five senses. With this level of quality, I genuinely believe ASAKURA has what it takes to earn a Michelin star！”

“On a recent visit to Los Angeles, I discovered that a famous Tokyo restaurant, had opened a new branch there. My expectations were naturally high, and I'm delighted to say that the LA experience was every bit above my expectations. Every plate arrived beautifully arranged, the ingredients were first-rate, fresh, and genuine—exactly what you’d hope for. I was also delighted by their thoughtful sake list, with selections that perfectly complemented each dish. This restaurant beautifully captures the essence of Japanese dining and brings it to LA. For an authentic and heartwarming experience, I can't recommend it enough – it’s like a little piece of Tokyo right here!”