Taberu@Little Tokyo ★★★

New Tokyo Comfort Food Restaurant in Little Tokyo. Only opened for 1.5 weeks. Great pricing and great quality. Love the Seafood Tartar, which reminds me of the Poached Egg w/ Sea Urchin & Salmon Roe at Raku Las Vegas. Nice cocktails. Cocktails also available in 60 oz pitcher. Signature Lemon Sour had nice Lemon Sorbet on top to mix with. We did have trouble with our bill. Had our bill corrected 3 times after checking it each time and finally got it corrected. Reservations available on OpenTable. Street parking at Little Tokyo is challenging at night, especially on weekend nights.

Expanding Hand Towel

Signature Lemon Sour 34 oz $16
fresh cut lemons

Yakitori Maki $3

Seafood Tartar $16
avocado, tuna, salmon, yellowtail, okra, ginger, onsen egg, crispy rice cakes in citrus dressing

Chicken Ramen $15
creamy chicken & veggie puree soup

Shiso 'n Gari Maki $4
marinated ginger

Okura (Okra) $4

Mentaiko Mountain Yam $4
pollock roe

Oyabun Maki $4
lecttuce

Signature Lemon Sour 34 oz $16

Taberu
806 East 3rd St Unit 140
Los Angeles, CA 90013
(213) 278-0198
http://Taberu-la.com

Wadatsumi@Beverly Hills ★★★ (closed)

Kaiseki Omakase Course Meal at Private Chef's Counter. (not open to public) Amazing quality with passion and craftsmanship. Abundance of courses featuring Wagyu Beef. Cozy and personal environment. Makoto-san is very nice and friendly and fun to chat with for the entire night. $150 per person. Corkage fee $35. Parking at lot across the street is $5 after 6pm. Unfortunately, they will be closing after February 25, 2023...

梵・夢は正夢 純米大吟醸 Born • Yume Wa Masayume Junmai Daiginjo
Corkage Fee $35

Engawa (Halibut Neck Muscle)

Steamed Dumpling

Steamed Dumpling

Wagyu Katsu

Steamed Egg

Hobo, Medium Fatty Tuna, Barracuda, Halibut (marinated with kelp for 2 days), Itoyori

Medium Fatty Tuna, Barracuda, Halibut (marinated with kelp for 2 days), Hobo, Itoyori

Had the chef's counter all to ourselves

Sea Bream with Uni

Tempura: Lobster, 2 kinds of White Fish, Salmon with Shiso Leaf, Anago (Sea Eel), Uni with Seaweed

Wagyu Beef for Sukiyaki

Vegetables for Sukiyaki

Personal Pot Sukiyaki

Personal Pot Sukiyaki

Shima Aji

Kasugodai (Baby Red Snapper)
used to be only available in spring season, but available all-year-round now

Soy Marinated Buri (Japanese Yellowtail)

Nodoguro (Black Throat Seaperch)

Lean Medium Fatty Tuna

Clam Miso Soup (with Koji)

Negitoro & Uni Handroll

Sapporo Beer (secret personal inventory)

Pear Panna Cotta

Picture with Chef Makoto

Wadatsumi Beverly Hills
410 N. Canon Dr
Beverly Hills, CA 90210
(310) 888-0036
wadatsumibh.com