The restaurant space welcomes diners to a series of exquisite and educational culinary pop-up experiences with sweeping views of the city. From fine-dining courses featuring premium Japanese A5 wagyu beef to a more affordable bowl of ramen noodles, served in original broth and ingredients only offered in Japan, JAPAN HOUSE Los Angeles invites Japanese and international chefs to offer a wide range of culinary journeys.
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DEFINING MODERN KAISEKI with Chef Hiroo Nagahara
November – December, 2022
Just in time for the holiday season, acclaimed Michelin-star Chef Hiroo Nagahara will guide an exploration of kaiseki, redefining it for the modern era and the landscape of Los Angeles. For his eight-course dinner, Chef Hiroo will draw from his experience at Charlie Trotter, Guy Savoy, Kagurazaka-Ishikawa and Narisawa.Learn More
May – July, 2022
In celebration of our exhibition “The Art of the Ramen Bowl”, JAPAN HOUSE Los Angeles presented a delicious pop-up series that showcased the diverse flavors of Japanese ramen. From May through July 2022, guests were able to pair their visit to the exhibition with a trip to our fifth-floor restaurant space to experience the “residencies” of world-class ramen artisans.
For approximately 14 weeks, seven different ramen concepts represented a variety of regional ramen types (including Tokyo, Kumamoto, Fukushima, and Yokohama), as well as other ramen styles popular throughout the nation. To further bring the exhibition to life, the pop-up dining space also served ramen in authentic Mino ceramic domburi bowls, similar to those that were showcased in the gallery from a region famed for its ceramics production for over 500 years.
February – April, 2022
The A5 Wagyu Experience pop-up dinner series allowed diners to dive into all the intricacies of Japanese wagyu beef, including its farming practices and lesser-known cuts, learn how Japanese wagyu beef is traced to individual cows and how wagyu is graded.
Throughout the dinner series, JAPAN HOUSE Los Angeles hosted rotating guest chefs who showcased a range of wagyu preparations from raw to grilled, each designed to highlight the best qualities of Japanese wagyu. Diners enjoyed a firsthand experience of what sets Japanese wagyu apart from others, including a comparative tasting of both non-Japanese and Japanese wagyu.
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