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b.o.s., Hitting Little Tokyo with Curried Calf Brain and Kimchi Honeycomb Tripe

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The former Raku (and short-lived Izakaya Yuji) space right next to Sushi Gen in Little Tokyo is becoming b.o.s., a tasting-menu concept by Jun Isogai and chef David Bartnes. Still in preview mode, the modern "nose-to-tail" experience has a $65 omakase at the counter, with a selection of a la carte plates available at tables. Dishes might be curried calf brain and kimchi honeycomb tripe, or terrine of veal liver and bone marrow topped with housemade furikake powder. The flavors tend to melt classic French cuisine with Japanese and Korean ingredients, creating a rather unique dining destination in Little Tokyo. At the moment, b.o.s. is taking reservations via email during their soft opening from 6-10 p.m., Tuesday to Saturday, but the official launch is planned for November 1. [Eaterwire]

b.o.s.

424 E. 1st Street, Los Angeles, CA

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