Los Angeles doesn’t lack great restaurants. What it does lack 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, Hollywood’s Japanese-meets-California restaurant that just hit its one-year anniversary with a bold refresh. These aren’t just “dinner spots.” They’re destinations—restaurants 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 Tehran’s 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. “It’s about capturing the energy of sitting in a kabab house in Tehran,” Samyani has said. “But we’re also showing how Iranian food can evolve—while staying true to its soul.”
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 that’s instantly addictive; and warm, chewy sangak bread pulled straight from the oven. It’s the kind of food that doesn’t just feed you—it anchors you in tradition while inviting you into a communal, laughter-filled night out.
Just off Sunset Boulevard, Rokusho has always been a little enigmatic. But with its one-year 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 — 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. It’s bright, briny, and deeply satisfying—the 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, they’re not just a casual snack but a showcase of Suzuki’s 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. “The goal is to respect tradition, but not be confined by it,” Suzuki notes. “LA gives us the freedom to blend precision with creativity.”
Rokusho LA’s Sukuzi Sour
Photo credit: Rokusho LA
Equally buzzworthy is Rokusho’s bar program, now helmed by Tokyo mixologist Joe Honda, who brings with him a treasure trove of rare spirits from the 1970s and ’80s. His cocktails are designed to complement the umami depth of the menu. Take the Suzuki Sour—mezcal, Midori, pineapple, lime, and cilantro—that’s 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 surprise—a 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 you’re 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.
