From ramen noodles to Japanese vegan courses, and modernized kaiseki to Japanese A5 wagyu beef, experience a wide variety of Japanese culinary events through JAPAN HOUSE Los Angeles' pop-up programs. Stay up-to-date about future culinary programs through JAPAN HOUSE newsletters.
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SAIDO’s Vegan Way | Chef Katsumi Kusumoto Popup
2023 began on an adventurous, health-conscious note at a Japanese Vegan Cuisine Popup with celebrated Tokyo Chef, Katsumi Kusumoto. Chef Kusumoto brought his vegan restaurant SAIDO, which translates to “The Way of the Vegetable,” to Los Angeles. The three-course lunch and six-course dinner menu was a pre fixe offering that featured some of SAIDO’s most enduringly popular dishes.Discover
DEFINING MODERN KAISEKI with Chef Hiroo Nagahara
November – December, 2022
For the 2022 holiday season, acclaimed Michelin-star Chef Hiroo Nagahara guided an exploration of kaiseki, redefined it for the modern era and the landscape of Los Angeles. For his eight-course dinner, Chef Hiroo drew from his experience at Charlie Trotter, Guy Savoy, Kagurazaka-Ishikawa and Narisawa.Discover
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.
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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