Kaneyoshi x Inaba Collaboration. On Tuesdays for limited time only. Returning to Kaneyoshi after their well-deserved Michelin Star. Appetizers and Omakase Sushi were skillfully hand-crated. Beautiful execution and delicious taste. Food portions were just right. Great selection of sake. Hopped to Sawa next door for cocktails after dinner. Reservations available on release dates via Tock.
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| Smelt Fish Tempura |
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| Dewazakura Yukimanman Snow Country $240 aged 5 years Junmai Daiginjo, Yamagata |
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| Chawanmushi with Ikura (Salmon Egg) |
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| Grilled Scallop |
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| Oyster from Hiroshima with Raddish |
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| Saba |
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| Amaebi (Sweet Shrimp) with Egg Yolk & Soy Sauce |
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| Ankimo (Fish Liver) |
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| Gasanryu Gokugetsu Junmai Daiginjo $100 Yamagata |
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| Charcoal Grill |
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| Tai (Sea Bream) |
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| Aji (Horse Mackerel) |
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| Kinmedai (Golden Eye Snapper) |
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| Female Stone Crab |
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| King Mackerel |
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| Left: Chef Yasu from Inaba; Right: Chef Yoshi from Kaneyoshi |
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| Maguro (Blue Fin Tuna) |
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| Kaki (Oyster) |
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| Toro (Fatty Tuna) |
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| Gold Dragonfly Kimoto 35 Junmai Daiginjo $240 Kanagawa |
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| Saba |
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| Kuroamaebi |
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| Uni from Hokkaido & Uni from Santa Barbara |
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| Anago (Sea Eel) |
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| Tamago (left: from Inaba; right: from Kaneyoshi) |
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| Baby Anago Soup (seasonal) |
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| Bar Hop to Sawa |
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| Hibiki Whiskey |
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| Yuzu Highball |
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| Sawa Highball |
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| Gyokuro Highball |
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| Yoshi-san from Kaneyoshi & Yasu-san from Inaba |
Sushi Kaneyoshi
111 S San Pedro St, Ste B1
Los Angeles, CA 90012
(213) 277-2388
https://kaneyoshi.us
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