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✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Friday | 5–11 PM |
| Saturday | 5–11 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
Address and Contact Information
Address: 713 W Duarte Rd #H, Arcadia, CA 91007
Phone: (626) 461-5078
Website: http://tonchinkan.izakaya.la/
Menu Photos
Order and Reservations
Order: Order online
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Izakaya Tonchinkan – Japanese Sake Bar in Arcadia, Los Angeles
Located in the heart of Arcadia, Owner/Chef Yamato Miura brings flavors from Japan to the San Gabriel Valley. Tonchinkan Izakaya’s ambience, wide selection …
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… Tonchinkan (呑み屋 とんちんかん), has remained one of my top picks for izakayas in the Los Angeles region. If you recall, the place was …
Menu – Izakaya Tonchinkan
Food Menu · Off Menu Seasonal Limited Sake · Today’s Sashimi · Japanese Style Rolls · Starter · Grilled Dishes · Deep Fried Dishes · Cold Dishes · Hot Dishes.
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Reviews
Edward Lin
My girlfriend brought me here for my very first meal in Los Angeles, and it was truly special. Their grilled beef tongue, sashimi, negitoro rolls, and kamameshi are absolute must-orders. Everything was full of flavor and prepared with great care.
… moreYi Zhang
A great experience dining with Chef Tatsu, very welcoming and chatting with us as an old neighbor, making us feel like home. All the ingredients are so fresh, lightly seasoned to enjoy its own flavor. The saki was a great accompaniment to the food. Will definitely come back!
… moreRoya Shariat
This was one of the most memorable, delicious meals I’ve had. The quality of fish was impeccable, the service was a delight, and every bit of food was perfect. I don’t live in LA, and I already want to plan a return trip to go back here.
… moreLuke Qian
This is, without a doubt, one of the liveliest izakayas in Los Angeles — boasting an impressively long menu and one of the most extensive selections of premium sake in the city. The atmosphere is intimate, and Itamae Chef Tatsu-san is as enthusiastic and entertaining as they come, blending humor with genuine hospitality. On our last visit, he shared that the producer for Lisa from Blackpink had dined here, and that the son of the guitarist from the rock duo B’z is a frequent guest — a testament to the restaurant’s popularity, particularly within the Japanese community.
The food is authentic, straightforward, and rooted in the fundamentals of Japanese cuisine — nothing overly ornate, but deeply satisfying and heartwarming. Many dishes are designed for sharing, with several donabe options to end the meal. The sashimi is expertly prepared: we enjoyed abalone freshly sliced while still alive, along with amaebi and shiroebi that were refreshingly sweet — ideal sake companions, especially on a warm summer evening.
Some of my personal favorites include okizuke (marinated firefly squid), ankimo (monkfish liver with ponzu), and 甲州煮 (chicken liver, heart, and gizzard simmered in sweet soy sauce). Each makes for an excellent otsumami, perfectly suited for pairing with drinks.
From time to time, the restaurant also hosts special events, such as Dassai Sake Night and Nankai Shochu Night, further cementing its reputation as not only a dining destination but also a cultural hub for Japanese food and drink in Los Angeles. The only downside is that it’s so far from where I live that I couldn’t visit more often, but I suppose that’s entirely my fault.
… moreThe food is authentic, straightforward, and rooted in the fundamentals of Japanese cuisine — nothing overly ornate, but deeply satisfying and heartwarming. Many dishes are designed for sharing, with several donabe options to end the meal. The sashimi is expertly prepared: we enjoyed abalone freshly sliced while still alive, along with amaebi and shiroebi that were refreshingly sweet — ideal sake companions, especially on a warm summer evening.
Some of my personal favorites include okizuke (marinated firefly squid), ankimo (monkfish liver with ponzu), and 甲州煮 (chicken liver, heart, and gizzard simmered in sweet soy sauce). Each makes for an excellent otsumami, perfectly suited for pairing with drinks.
From time to time, the restaurant also hosts special events, such as Dassai Sake Night and Nankai Shochu Night, further cementing its reputation as not only a dining destination but also a cultural hub for Japanese food and drink in Los Angeles. The only downside is that it’s so far from where I live that I couldn’t visit more often, but I suppose that’s entirely my fault.
Wayne Chan
$45 for a whole tray of fresh uni? Count me in! Uni, barricuda, scallops, baby sardine were great. Grilled beef tongue above average but I had better, ankimo was as expected, only thing I didn’t like was the grilled stewed octopus. Service was attentive.
… moreSusan Wang
Best place for unwinding after work. The food is awesome and the atmosphere is exactly what you want in an izakaya—relaxing and low-pressure.
I loved sitting at the counter; the chef is super easygoing and just lovely to hang out with while you eat. They also have a superb sake menu with great options. It’s the perfect spot to just decompress.
it gets busy, so a reservation is definitely recommended.
… moreI loved sitting at the counter; the chef is super easygoing and just lovely to hang out with while you eat. They also have a superb sake menu with great options. It’s the perfect spot to just decompress.
it gets busy, so a reservation is definitely recommended.
Kyou Sho
Staff friendly, warm and inviting atmosphere. Good selection of rare alcohol, if you want; generally fairly priced even after restaurant markup! Make sure to get the panna cotta! The boss’s wife makes them herself in limited quantities daily!
… moreGur Ozbelge
This place is more than just dinner—it’s an experience. The energy is warm and communal, with friendly conversations flowing easily between staff and guests. It feels like a local hangout—the kind of spot you stumble into and end up staying longer than planned, or eventually become a regular.
We ordered a well-rounded spread: Japanese seaweed with dashi vinaigrette, a sake-friendly trio of firefly squid, takowasabi, and white fish with ponzu, plus torotaku tsumami, clams sautéed with asparagus, beef tongue, slow-cooked beef with yuzu kosho, and the donabe rice topped with salmon and ikura.
my favs were seaweed with dashi, slow cooked beef with yuzu kosho and donabe rice with ikura but i would recommend all of it.
I’ll be back. Make reservations if you don’t want to risk it!
… moreWe ordered a well-rounded spread: Japanese seaweed with dashi vinaigrette, a sake-friendly trio of firefly squid, takowasabi, and white fish with ponzu, plus torotaku tsumami, clams sautéed with asparagus, beef tongue, slow-cooked beef with yuzu kosho, and the donabe rice topped with salmon and ikura.
my favs were seaweed with dashi, slow cooked beef with yuzu kosho and donabe rice with ikura but i would recommend all of it.
I’ll be back. Make reservations if you don’t want to risk it!
juha lee
Amazing! The seafood was all really fresh, and everything was seasoned/cooked perfectly. Since the restaurant is izakaya style, the portions are relatively small, so expect to order more than one dish per person. This place is a bit pricey, but in my opinion, worth the money. In particular, their house-made black sesame ice cream is delicious.
… moreAlbert Chen
Absolutely love this Izakaya. This unassuming restaurant combines a relaxed atmosphere with delicious food. Tatsu-san (chef) is a hilarious character making your dinner experience that much better. Be sure to make reservations, because it is almost always booked. I usually order the beef tongue, sashimi platter, karaage and a few other dishes. Try this place out!
… more