Los Angeles doesnβt lack great restaurants. What it lacks are places that feel both rooted in tradition and daring enough to push the dining experience forward.
Two spots doing just that right now are Berenjak, the Iranian kabab house reimagined for a new generation, and Rokusho, Hollywoodβs Japanese-meets-California restaurant that just hit its first anniversary with a bold refresh. These arenβt just βdinner spots.β Theyβre destinationsβrestaurants where food, drink, and atmosphere collide to tell a story. Originally founded in London, Berenjak landed in LA with a clear mission: to celebrate the vibrancy of Tehranβs kabab houses while giving the experience a modern edge. Chef Kian Samyani draws from family recipes, blending smoky chargrilled kababs, fresh herbs, and pillowy breads into a spread that begs to be shared. βItβs about capturing the energy of sitting in a kabab house in Tehran,β Samyani has said. βBut weβre also showing how Iranian food can evolveβwhile staying true to its soul.β
Menu highlights lean into bold simplicity. Think juicy koobideh kababs, charred just enough to release a whisper of smoke; dips like mast-o-musir, a garlicky yogurt dish thatβs instantly addictive; and warm, chewy sangak bread pulled straight from the oven. Itβs the kind of food that doesnβt just feed youβit anchors you in tradition while inviting you into a communal, laughter-filled night out.
Just off Sunset Boulevard,Β Rokusho has always been a little enigmatic. But with its first anniversary comes a confident new era, led by Executive Chef Alex Suzuki. Born in Los Angeles and trained at Le Cordon Bleu, Suzuki honed his craft in Japan with classical kaiseki and kappo training before returning home. His new menu reflects that balance β disciplined, seasonal Japanese technique refracted through a California lens.
The dish making the strongest first impression right now is the Sweet Shrimp & Scallop Tartare. Luxurious but playful, it layers amaebi and scallop with capers, cured olives, and red bell pepper, served with toasted milk-bread rusk for a crisp bite. Itβs bright, briny, and deeply satisfyingβthe kind of plate that stops the table conversation cold for a moment. Another standout? The hand rolls, such as the Scallop & Yuzu, Salmon & Ikura, or the Tuna & Negi. Wrapped in crisp nori and filled with pristine cuts of fish, theyβre not just a casual snack but a showcase of Suzukiβs respect for Japanese precision, elevated with the California ease of approachable, shareable dining. They ground the menu with a comforting familiarity while still feeling chef-driven and refined. βThe goal is to respect tradition, but not be confined by it,β Suzuki notes. βLA gives us the freedom to blend precision with creativity.β
Rokusho LA’s Sukuzi Sour
Photo credit: Rokusho LA
Equally buzzworthy is Rokushoβs bar program, now helmed by Tokyo mixologist Joe Honda, who brings with him a treasure trove of rare spirits from the 1970s and β80s. His cocktails are designed to complement the umami depth of the menu. Take the Suzuki Sourβmezcal, Midori, pineapple, lime, and cilantroβthatβs smoky, herbal, and citrus-forward, or the Sunset Breeze, a refreshing blend of iichiko shochu, rum, watermelon, and green tea. Each drink feels like an extension of the food, not an afterthought.
What connects an Iranian kabab house and a Japanese-Californian tasting menu? Both Berenjak and Rokusho capture what LA dining is doing best right now: honoring culinary heritage while making it feel completely of the moment. Berenjak is about sharing food that feels warm, familial, and alive with tradition. Rokusho is about precision, artistry, and surpriseβa meal that unfolds like a story. Together, they show why LA continues to be one of the most dynamic, boundary-pushing dining capitals in the world. Whether youβre craving smoky kababs and laughter around the table or hand rolls and tartare paired with a cocktail that tastes like Tokyo by way of California, these are the restaurants worth your next reservation.
