new french/japanese/thai omakase at the yoshi-plex headed by chef shingo from ki and chef niki from kaneyoshi. they’re taking over the og kaneyoshi counter, while yoshi san moves to the premium room.
review forthcoming @Bagel?
Lol I’ll eagerly await the Porky review. I’m guessing you all will have a chance to try it before me as I’ll be in Asia for a decent chunk of November. 
I will say I had a chance to preview Niki’s food at a sake tasting a few months ago and it was quite good! Was quite interested to see what she was going to put together and this opening is pretty exciting to see.
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I got a preview of what they’re capable of during a sake dinner last year when Yoshi-San was visiting the brewery and Ki was under construction. Looking forward to what they come up with! Apologies for the photo upload being pretty out of order.
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Fabulous dining experience at Maison Kanatha. Chefs Niki and Shingo have great personalities and were beaming with joy making the dishes while the food and service were outstanding. Many delicate flavors and flawless execution. Easily as good or better than many of the French by Japanese Michelin starred restaurants we tried in Paris (and we tried many there), My new favorite non sushi restaurant in :LA. We did not take any photos, but you can check out their Instagram to see what they are up to. We can not wait to go back.
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These pics aren’t sufficient I don’t actually believe you went! Probably yelp!
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I am a paid influencer
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Actually going to the restaurant: Threat or menace?
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second visit. fun dinner, very interesting combinations that mostly worked. i liked the thai nam jim jaew sauce that’s traditionally paired with moo ping or crying tiger beef, here paired with fatty grilled toro.
other highlights were the spot prawns with bitter melon puree, mini burger with decadent seared noten, pani puri with green curry and snow crab was delicious.
spring roll and soup were a bit under seasoned.
review forthcoming @Bagel @Sgee @boourns @SithLord @Clayfu @formersushichef @Spicyshlomi @Jpwyche @pomodoro @562?
sam kler shinja with sweet plum sauce
astrea caviar with white sesame mousse
charcoal grilled otoro with tamarind sauce | jimjeaw
marinated tomato with coconut potato soup
crispy spring roll flounder with black olive
spot shrimp marinated fish sauce with bitter melon purée and thai seafood sauce
mini burger with seared bluefin tuna head
green curry with crispy pani puri and snow crab
chawanmushi with french onion soup
spanish mackerel beignet with fennel purée and brown butter soy
roasted duck breast with red wine sauce
noodles in saffron-infused dashi
lime thai tea
caramel pudding
a bang bang at morihiro and bavel was perfect
iwashi
buri
fattier buri
kohada
akami
aji
mirugai
sakura smoked chicken
anago tempura
tamago
california roll
spicy tuna roll
shrimp tempura
kanpyo
negitoro
seafood tempura
agedashi nasu
hummus duck ‘nduja - tahini, parsley, cilantro, sumac, pita
chicken liver pate - prune rose jam, thyme, urfa, marash, black sesame buckwheat toast
grilled prawns - harissa marinade, cured zucchini and cucumber tzatziki, fresh herbs, lime
oyster mushroom kebab - lovage and avocado purée, sumac, meyer lemon cilantro
fin
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this begs the obvious question, kan this compare to KinKan (or Kan’t) 
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Excellent QPR imo.
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Excellent QPR, agreed. I am finding I prefer small counter dining experiences and having a duo run the show is nice. Really enjoyed the food from them on both meals I’ve had. Personally I could take more spice, but I can understand why they are more restrained given the progression of the meal. The food feels like it has a personal POV, which is really great to see so early.
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Same, a side of bird chili infused prik nam pla would have been great for the spice inclined.
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It is so wonderful to see these 2 young chefs cooking with such joy and enthusiasm! We loved it very much and can not wait to return next month!
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Some of the dishes sure look like Bavel.
Late to the party but also chiming in that I enjoyed Maison Kanatha. Great ingredients and really enjoyed the flavors. Also agree that it is very good QPR. I did talk to a non-FTC eater that they felt there might be some challenges from a tasting menu progression perspective with the strong flavors. I didn’t have that problem but I can definitely see it happening to others. I think the QPR is so high it’s worth a shot anyways and perhaps they’ve improved on it since (the comment came from what I assume is an earlier dinner).
Just adding that caveat so it’s not all flowers and praise. Perhaps having sake helped. We split an Abe JDG and a Kaze no Mori which were both great. I recall thinking afterwards that the Kuheiji pushed on the menu probably would have worked great too (and they also had a 3 glass sampler for $60 at our dinner).
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2nd visit - new menu - fantastic experience. Not sure anyone is making such delicious food, very balanced, creative blending of cuisines, beautiful execution. Perfect pacing of the multi course dinner.
Some sauces were sublime (especially the one with beef shabu shabu course).
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Finally went this year! It was great. I just wish the balance between temps was better. It felt a bit repetitive having cold, cold, cold dishes then some warm/hot ones then cold again. It made sense when thinking about the order in terms of taste. I just wish there was warm or hot dishes instead of just cold ones 
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