Location: 424 E 2nd St, Los Angeles, CA 90012. (213) 229-8200
Date: October 9, 2023
Cuisine: Japanese
Rating: Good modern Japanese comfort food
I last went here about a decade ago with the Babykillers — and before that to BOS in this same spot. BOS was good, but kinda extreme, being an offal restaurant. The owners then rebooted the space as Kinjiro, a modern Izakaya (bar with food), which has proved very popular.
It looks pretty much the same as it did before, with slight superficial alterations.
Once upon a time, a boy named Ninomiya Kinjiro rose from humble origins and became one of the most beloved statesmen in Japan, bringing food and joy to the people during hard times via agricultural reform.
We, Nomiya (“Tavern”) KINJIRO, strive to carry on our namesake’s mission and bring happiness to our customers via good food & drink.
Overall, Kinjiro really is one of the best Izakaya (food-wise) that I know of in town. Too bad it’s all the way downtown, as that’s further away than I usually like to drive for izakaya, as we have many on the westside. But this food is elevated just enough and execution really execellent.
Our marked up menu.
Uni, Ikura, Scallop & Blue Crab. The dashi on the side was thick and incredibly flavorful. It could be poured over for a pour “umami infusion.” Great textures and quite lovely.
Close up.
Seared Kanpachi (Amberjack) with Spicy Ponzu. Fish was pleasant but I prefer straight raw to seared. The spicy daikon had a bit of a kick.
Cured Mackerel “Saba Kobujime” Sashimi. Very pleasant oilyness to the fish.
Assorted “Nukazuke” Pickles. The Takuan (yellow) was the best. The others had a great crunch but mild acidity (I like a stronger pickle).
Kibinago Sardine Tempura. Nice little fried baitfish with two salts.
Agedashi Fried Tofu with Organic Mushrooms Ankake Sauce. OMG this is the best tofu. Super silky interior, a bit of crunchy fry around it, and that goopy dashi (similar to the thick dashi in the first dish) with lovely mushrooms.
Closer view.
Spanish Octopus with Japanese Peppercorn Aioli. Nice texture, good acidity, and I even enjoyed the tomatoes.
An aoili and a macha salt for the octopus.
Thick-cut Beef Tongue with Yuzu Negi. Very thick and meaty with a nice zingy/spicy sauce (the yuzu negi, which is what one sees over-piled on AYCE sushi trying to look “cool”).
Bone Marrow Dengaku. Pretty tasty with quite a bit of sweet soy baked in.
King Salmon Collar & Belly “Yuan-yaki”. Like super rich teriyaki salmon.
Simmered Japanese Red Snapper Head. Very nice steamed fish meat.
Beef Tendon, Tongue Miso Stew. I was a bit disappointed with this dish. Tasty, but pretty chewy.
Uni Risotto. Nice and creamy. Excellent.
Beef Tongue Curry Rice. OMG again. This might have been one of the best beef curries I’ve had. Perfect Japanese curry flavor. Could have used more of the iconic red pickles.
Speaking of pickles…
American Wagyu Sukiyaki-Don (Simmered Beef over Rice, Poached Egg).
Mashed together this was delicious and tasted just like… sukiyaki!
Grilled American Wagyu Boneless Short Rib over Rice. Basically like those Korean short ribs (slightly sweet with char flavor) over rice. Delicious!
Sake Kasu Crème Brulee. Quite nice and silky.
Black Sesame Mousse. Really great soft texture with a deliciate black sesame flavor.
Overall, an amazingly fun night. Great company. Great wines. And some really tasty comfort food that paired very well.
