Ok! I’m finally tapping in…I personally had a delicious (worth trying IMO) keiseki meal at Asakura. It’s on the westside, in the old Yamakase space, close to, but not in Sawtelle. Also where Shunji was doing his takeout boxes during pandemic. I didn’t personally interact with any of the 3 chefs (Mack, Taiki, and Yama), as they only spoke Japanese but were very enthusiastic. Cohesiveness among the 3 in the kitchen was evident. Yama San is acting as GM and is a wonderful host. I found the dashi dish to be quite well made, with a lot of depth to it. The sesame tofu was one of the best I’ve had. They utilize a small wooden smoker box for cherry wood smoked caviar (that later accompanies a cold, delectable, veggie and noodle dish). Dessert included a unique “white coffee” blancmange with delicate flavors. There are some “kitschy” items that lack the level of refinement we see elsewhere but flavor and quality still shine through. I hope to see this restaurant gain some traction (especially for this area!).
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