All dishes are designed to be shared, unless otherwise noted.
We recommend two to three dishes per guest.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.
An 18% service charge is added to your check, in lieu of gratuity.
Raw Hamahama Oysters in Ponzu (4pc) 24
Seared Uni 62
Uni, Ikura, Scallop & Blue Crab (1pc | single serving) 28
Dashi-seasoned Ikura 25
King Salmon Sashimi (New Zealand | 7pc) 35
Cured Thin-sliced Japanese Red Snapper Sashimi 42
Astrea Schrenckii Caviar Supplement 30g 95
Cured Mackerel "Saba Kobujime" Sashimi 28
Seared Kanpachi (Amberjack) with Spicy Ponzu 34
Sashimi Salad (Red Snapper, King Salmon, Scallops) w/ Blue Crab 42
Mizuna (Japanese Greens) and Daikon Radish Salad 20
Wasabi Potato Salad with Ikura & Smoked Salmon 20
Cold Tofu with Chilled Dashi 14
Organic Baby Spinach with Organic Mushrooms Salad 20
American Wagyu Beef Tataki 40
Mozuku Seaweed with Tosazu Vinegar, Myoga Ginger, Cucumbers 15
Nukazuke Pickles (Vegetables fermented in rice bran, slightly funky) 14
Live Jumbo Softshell Crab Tempura 40
Kibinago Japanese Sardine Tempura 24
Agedashi Fried Tofu with Organic Mushrooms Ankake Sauce 26
Free-range Chicken Tatsuta-age (3pc) 18
Spanish Octopus with Japanese Peppercorn Aioli 42
Black Cod with Saikyo Miso 42
Chilean Sea Bass with Saikyo Miso 78
King Salmon Collar & Belly “Yuan-yaki” *recommended rare 55
Free-range Duck Breast with Kanzuri 32
Free-range Chicken Thigh with Yuzu Kosho 24
Thick-cut Beef Tongue with Yuzu Negi 42
Marinated American Wagyu Boneless Short Rib 42
Japanese (Miyazaki) A5+ Wagyu Strip 5.0 oz 150 | 6.0 oz 180
Bone Marrow Dengaku (3pc) 30
Beef Tendon, Tongue Miso Stew 28
Uni Risotto 45
Beef Tongue Curry Rice 28
Soboro-don (Ground Jidori Chicken over Rice, Poached Jidori Egg) 20
Grilled American Wagyu Boneless Short Rib over Rice 36
American Wagyu Sukiyaki-Don (Simmered Beef over Rice, Poached Egg) 38
King Salmon “Ochazuke” (Rice with Hot Dashi Broth) 20
Pickled Plum “Ochazuke” (Rice with Hot Dashi Broth) 14
Squid Ink Udon Noodles 32
Truffles & Organic Mushrooms Creamy Udon Noodles 42
Cold Green Tea Soba Noodles (for 2-3 guests) 18
Hot Inaniwa Udon Noodles with Braised Beef Tongue Soup 30
“Tonjiru” Pork & Root Vegetables Miso Soup 16
Black Sesame Mousse 12
Roasted Green Tea Panna Cotta 12
Matcha & Red Bean Mousse 12
Sake Kasu Crème Brulee *may contain small amounts of residual alcohol 12
KINJIRO RESTAURANT | 424 E 2nd St,Los Angeles, CA 90012 | 213.229.8200 | info@kinjiro-la.com