Yakiniku Osen Serves A5 Wagyu at Upscale Japanese Barbecue in Silver Lake

Quietly, Osen cafe group has been capturing the attention of Japanese meals followers in Silver Lake and Santa Monica. Izakaya Osen has persistently been 1 of the best Japanese drinking dining establishments at its Sunset Boulevard spot whilst Kappo Osen in Santa Monica materials upscale sushi and geared up dishes on the Westside. Opening on August 2, Yakiniku Osen serves chef Damon Cho’s personal wagyu tasting menu that includes raw A5 wagyu and supremely fatty grilled meats in Silver Lake.

A person notable variance with the dining room set up are the individualized tabletop grills, which is a uncommon sight in either Japanese or Korean barbecue. That’s for the reason that these foods are likely to be a lot more communal pursuits, with sliced meats and other dishes established to share in squared tables (which Yakiniku Osen does give). But Cho conceived Yakiniku Osen for a additional solo working experience (while diners can love meals side-by-aspect), with each grill possessing its possess exhaust program overhead at the bar.

Cho also designed Yakiniku Osen as a parade of generally A5 wagyu, the maximum good quality created in Japan, while American wagyu also goes into just one dish. The food commences with crispy gimbugak (seaweed coated in glutinous rice paste) topped with yukhoe, the common chopped and marinated Korean uncooked beef dish. For a lavish complete, yukhoe comes laced with Santa Barbara uni and caviar.

Next is a different tartare dish, but this time much more of the French design with A5 wagyu capped with a raw egg yolk. A minari (the Korean h2o parsley following which the 2020 movie was named) salad also has a lot more chopped A5 wagyu ribeye (critically, there is a whole lot of wagyu below) tossed in a miso dressing. Which is adopted by a katsu sando using fried American wagyu smeared with mustard dressing in between milk bread slices. The starters stop with a refreshing chilly udon dish with a frozen granita-like dashi broth in the sudachi design and style, though with lime rather of the Japanese citrus. In the premium version of the tasting menu, these noodles arrive with ikura (salmon roe), amaebi (raw entire location prawn), and uni.

After the meat last but not least turns to the grill, there are a few forms of A5 wagyu: marinated tare slices, salted slices, and zabuton (nicely-marbled quick rib). All those are served in both two- or 4-ounce variations above a charcoal-gas mix grill with open up grates and fresh new wasabi and yuzu koshi as sauces. As for pricing, it’s unclear what the food will cost, count on to pay back a hefty value for the exclusive expertise.

LA has viewed its good share of upscale tabletop grilled meat in recent several years, from Yazawa in Beverly Hills, Ta-maen in Lomita, and Yakiya in Hacienda Heights, as well as a slew of Koreatown spots like Daedo and Tenraku. It’ll be fascinating to see how Cho’s tactic, which has currently struck gold with Izakaya and Kappo, will enjoy out at this new Japanese barbecue place.

Yakiniku Osen opens August 2 with several hours from 5 to 10 p.m. Sunday to Thursday, and till 11 p.m. on Friday and Saturday. Reservations can be built below.