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✔️Dinner ✔️Dine in
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Experience the finest Kaiseki cuisine, recognized by the Michelin Guide for 10 consecutive years, the first US branch of this esteemed Japanese establishment indulge in expertly crafted dishes made with abundant seasonal ingredients, offering a true taste of Tokyo’s culinary excellence
Hours
| Friday | 5–11 PM |
| Saturday | 5–11 PM |
| Sunday | 5–11 PM |
| Monday | 5–11 PM |
| Tuesday | 5–11 PM |
| Wednesday | Closed |
| Thursday | 5–11 PM |
Address and Contact Information
Address: 11901 Santa Monica Blvd #111, Los Angeles, CA 90025
Phone: (310) 694-1180
Website: https://asakura.la/
Menu Photos
Order and Reservations
Reservations: exploretock.com
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Reviews
Gary I.
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.
… moreExecutive 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.
Taka H
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…..
… moreOverall 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…..
Andrew Morvay
Asakura is a small, serious room devoted to precision cooking, where ingredients like smoked caviar and eggplant mousse are elevated with quiet confidence. Behind the minimalist setting is a chef whose training in Japan shows in every composed bite. Every course impressed — I’ll be recommending this place to anyone who cares about truly thoughtful food.
… moreC Y
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！
… moreThe 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！
d u
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!
… moreEvery 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!
Julia H
The food was overall okay-good with a few stand out dishes. The service/atmosphere felt a little bit more casual than fine dining at times though for the most part attentive. The take home onigiri from the leftover rice was nice. Food came out quickly and we were done in less than 2 hours. An interesting experience but a bit too expensive for me to try again. Would rate 3.5-4 stars.
… moreSerena Elkaim
Felt like being back in Japan. The kaiseki experience felt very authentic. The food was delicious, with every dish bringing a unique take on traditional Japanese flavors. The chefs were incredible, demonstrating a discipline and precision in every plate’s preparation and talking us through every ingredient. The experience was wonderful and would definitely come back to try other seasonal menus. A must for those seeking an elevated, delicious, and authentic Japanese kaiseki experience.
… moreKonrad Howard
One of the best culinary experiences I’ve ever had. Every item on their Omakase menu is unique and well executed. They serve a variety of traditional Japanese dishes, some with a modern twist. Staff is friendly and the space is small but very nice. The price is steep, but definitely worth it!
… moreIcy
The food, service and atmosphere were amazing. The chef, Yoshida-san, had a smile on the entire time he cooked and explained his dishes. He doesn’t speak fluent english but is super friendly and patient and it’s obvious he makes his food with care.
The atmosphere is very intimate and the service was great, which made it an overall amazing experience.
The food itself tasted great and does bring out the flavors of the ingredients and was a very unique japanese meal. It tasted healthy and comfortable, honestly a lot of the dishes felt like a warm hug. Unlike most expensive meals, I actually left feeling very full and satisfied.
Having lived in japan and being part japanese, it does give me a sense of homey nostalgia
9 dishes, with no dessert though they gave me ice cream for my birthday (unsure if they substitute for other meals), lasted slightly under 2 hours but they stayed to talk to us afterwards for quite a bit and made onigiri with the rest of our rice for us to take home.
… moreThe atmosphere is very intimate and the service was great, which made it an overall amazing experience.
The food itself tasted great and does bring out the flavors of the ingredients and was a very unique japanese meal. It tasted healthy and comfortable, honestly a lot of the dishes felt like a warm hug. Unlike most expensive meals, I actually left feeling very full and satisfied.
Having lived in japan and being part japanese, it does give me a sense of homey nostalgia
9 dishes, with no dessert though they gave me ice cream for my birthday (unsure if they substitute for other meals), lasted slightly under 2 hours but they stayed to talk to us afterwards for quite a bit and made onigiri with the rest of our rice for us to take home.
Ian Chen
The omakase experience was amazing. Food was great, sake pairing delicious, dessert was home made and unique. The chefs are loving their jobs and are so friendly.
… more