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KOJIMA
Japanese
A Michelin-starred counter tucked into the second floor of a Sawtelle strip mall, which tells you something about Los Angeles. Chef Hayato Kojima runs an intimate omakase for a handful of diners at once, no printed menu, no fixed courses, just whatever he sourced that morning explained warmly by staff who bridge the language gap. Everyone eats together, so arrive on time or the whole table waits.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Fried longtooth grouper
“The menu changes daily, dictated by sourcing for peak freshness and quality, but could include dishes like fried longtooth grouper, or gently poached Japanese clam served over springy kudzu starch sōmen.”
Michelin Guide -
Poached Japanese clam
“The menu changes daily, dictated by sourcing for peak freshness and quality, but could include dishes like fried longtooth grouper, or gently poached Japanese clam served over springy kudzu starch sōmen.”
Michelin Guide -
Crispy grilled unagi
“Crispy grilled unagi is a delight, and a final savory course of rice accented with shirasu and dried shiso, served with miso soup and daikon pickles, is a thoroughly satisfying conclusion.”
Michelin Guide
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