
Asakura: A Dining Journey






Asakura, also known as Nihonryori Asakura, is a fine-dining Japanese restaurant in West Los Angeles specializing in kaiseki, the traditional multi-course tasting menu. Affiliated with the Tokyo restaurant La Bombance, Asakura opened in 2025 with the goal of bringing refined, seasonal Japanese dining to Los Angeles. The name “Asakura” comes from the Japanese word for hemp, a symbol of resilience, growth, and protection.
The restaurant is tucked into Vinci Plaza on Santa Monica Boulevard and offers an intimate, minimalist setting with only 12 seats in total—six at the counter and six at tables. Dinner is served at two seatings, typically around 5:00 PM and 7:30 PM, and the restaurant is closed on Sundays and Mondays. The experience is deliberately quiet and focused, with service designed to feel both personal and meticulous. And it is. This is not just a dining experience it is a an epicurean journey in taste, style and flavor. We arrived for the 7:30 seating. It is intimate—you sit closely to your fellow diners as you share the same meal. The essence of kaiseki is seasonality, in this case, locally sourced ingredients, balance as the dishes are intended to balance flavors and textures. The presentation of dishes is paramount: Each course is visually beautiful, often resembling art. Plates, bowls, and garnishes are chosen to complement the food and the season. Harmony and Nature follow as ingredients are intended to evoke a connection to the season and nature. Kaiseki is a multi-course experience where each dish builds on the previous one, from light and subtle flavors to richer, heavier tastes, then ending with a delicate finish. What makes the Asakura experience different is the mindfulness of each dish as it is meant to be slow, contemplative, and immersive.
“This was not merely a dining experience—it was a journey into taste, style, and flavor.”
Asakura is led by Chef Makoto Okamoto, the owner and culinary force behind the esteemed Tokyo-based restaurant La Bombance. With over two decades of experience, Okamoto has cultivated a reputation for delivering intricate, seasonal Japanese tasting menus that have earned Michelin recognition for ten consecutive years. Our head chef on this night is Keigo Yoshida, with manager Ishiba, at the helm.
The Menu for our evening:
・Lotus dumpling , fried yellowtail, sea urchin with seaweed sauce
・Egg plant mousse with smoked abalone with umami dash jelly
・6kinds assorted appetizer
(Tuna sushi ・wagyu beef tartare with brioche ・asparagus ,lettuce with baby sardine ・ankimo cream croquette・scallop,snap pea,leek with miso vinaigrette・salmon belly Escabeche)
・Owan: Sea bream, fried tofu, garnish with grated daikon radish dashi soup
・Steam egg custard with butter seared lobster, summer truffle , crispy puffed rice
・Home made grilled sesame tofu with sesame miso sauce
・Smoke caviar cold noodle
・Japanese A5 wagyu beef wrapped with enoki, onion,leek and chrysanthemum with summer truffle / sukiyaki style
・Seasonal cray pot rice
(Tender octopus ,shrimp ,edamame, ginger )
・White coffee blancmange & Okinawa brown sugar ice cream /hojicha
This was not merely a dining experience—it was a journey into taste, style, and flavor. Each dish was carefully and skillfully hand-delivered, accompanied by thoughtful explanations, making the meal a truly formidable experience. Flavors awakened the palate, some familiar, many entirely new, and all unforgettable. Sitting at the intimate counter allowed us to connect with new friends, sharing our mutual love of food and travel, and creating a sense of camaraderie that extended beyond the meal itself.
Asakura offers two tasting menu options: a six-course meal priced at $200 and an eight-course menu at $300. The dishes change seasonally and feature premium ingredients such as wagyu, uni, caviar, and truffles, alongside locally sourced produce from the Santa Monica Farmers Market. Signature courses have included smoked caviar on cold egg noodles, grilled eggplant with uni and vinegar jelly, lobster chawanmushi with shaved truffle, wagyu tartare on brioche, and a blancmange dessert dubbed “white coffee.” Wine and sake are available, though the corkage policy is strict.
https://asakura.la/
Asakura
Vinci Plaza West LA
11901 Santa Monica Blvd., Suite 111
Los Angeles, CA 90025






