n/soto

Niki Nakayama's new venture that is more accessible than her renowned Michelin rated n/naka establishment. This is a take on Japanese bar classics (skewers) and fresh seafood eats (sushi, sashimi) that is geared towards high quality and simplicity. Definitely make reservations since space is limited and does get booked.

Highlights for drinks is definitely the Suika! It's seasonal, but currently it's shaved watermelon ice with garnishes of pickled watermelon rind. They even have special equipment just to shave the ice! It's almost like a fancy adult snow cone.

For food, I really enjoyed the Nectarine Burrata, House Tofu, Agedashi Mochi, and Negima (chicken skewer). The sashimi plate we got was super fresh and presented nicely as well. We also got the Tomorokoshi Gohan, which was a potted rice dish featuring corn. It was simple, but paired well with all the dishes.

Service was great and overall a nicely refined establishment!

Been dying to come to this spot since they were a popup in DTLA! Ambiance was very serene, Japanese design was very clean and clean lines. Surprisingly felt empty / intimate when we went, though it was a fully booked out night. We sat in the patio area outside, which was lovely.

Their cocktails (albeit no spirits) were absolutely divine. 100% would come back just for the drinks. I loved the t
Tepache, Garabaldi, and Ok Now (pictured). Corn tempura was fun, the skewers were yummy and well done, and the main star we loved was the trout and ikura donabe - was enough for 4 people to share! Also loveddd the clams. Must have.

Some of the best Japanese in LA, let alone that I’ve ever had. And so central in a quiet unsuspecting neighbourhood. Reed was wonderful and explained it was owned by Michelin Star chefs from n/naka. It’s clear this place is special.

On the more expensive side, as a warning to families looking for something more affordable. But certainly worth every penny.

New spot, had a wonderful server named Molly. This place has been open for a month. Enjoyed the cocktails and sake selection. Raw seafood was a bit from sushi to oysters. The best items were the yakitori.