An A5 Wagyu-filled Los Angeles restaurant

An A5 Wagyu-filled Los Angeles restaurant
Courtesy of Eater LA

Grill your own beef at Yakiniku Osen.

Now is the time to visit Wagyu restaurants in Los Angeles. A new restaurant devoted to sumptuous Japanese A5 beef has been opened on the eastside of the city, aimed at grass-fed Wagyu from New Zealand by chef-owner Damon Cho, and Wolfgang Puck's steakhouse Cut has returned after Covid-19 hibernation.

Courtesy of Eater LA
Courtesy of Eater LA

As part of his Osen restaurant group, the Nobu and Tao alum recently opened Yakiniku Osen in Silverlake. Izakaya Osen, his first restaurant, opened in 2017. It offers grilled skewers, sushi, sashimi, hotpot, and more, just like you’d find in a Japanese bar. In Santa Monica, he opened Kappo Osen two years later, with a similar menu within a more upscale setting.

As a tribute to Japanese yakiniku restaurants, his third restaurant offers diners the chance to grill their own meat themselves.

Courtesy of Eater LA

It's not a new concept for Angelenos to grill their own meat, because there are so many great Korean barbecue joints in the city. While Cho has tweaked the traditional Japanese yakiniku format for his restaurant, he gives diners their own grills to use, making it less communal than before. Cho has also emphasized luxury at his restaurant, with a focus on A5 Wagyu.

Even though diners are able to order a la carte, the majority choose one of the five omakase experiences, which range from $150 to $320. There are also A5 Wagyu steaks with uni and caviar on seaweed crisps, A5 katsu sandos, A5 beef tartares with raw eggs, sesame seeds, sesame oil, fresh wasabi, pine nuts, garlic, and sea trumpets on the premium tasting menu; a salad with tartare and miso dressing; oxtail soup; different types of A5 to grill; truffle and A5 hot pots; and more. This meal is full of Wagyu.

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