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b.o.s., a Nose-to-Tail Omakase Joint in Little Tokyo

Elizabeth Daniels 10/13

Little Tokyo lands an ambitious new tasting-menu focused restaurant in b.o.s., named after the Latin root for "bull" (b?s) and founded by Jun Isogai, who previously ran Men Oh Tokushima Ramen. The restaurant has been soft open for a few weeks but plans to officially debut November 1. b.o.s. takes over the old Izakaya Yuji show in Honda Plaza, where chef David Bartnes, previously executive chef of the Downtown Marriott, serves modern Asian cuisine that infuses the flavors of Japan, Korea, and Southeast Asia with a French base.

The bill of fare offers a nose-to-tail approach using parts such as the brain, liver, foot, and tripe, as well as some traditional cuts like New York steak. As seen on the restaurant's Facebook page, dishes might be oxtail ravioli, loco moco with tenderloin and liver patty, or curried calf brains. Veggie lovers shouldn't fret as some non-meat dishes like sake-braised kabocha and sambal green beans have appeared on the menu. Tables offer the option of a la carte or omakase while the chef's counter is tasting-menu only.
·b.o.s., Hitting Little Tokyo with Curried Calf Brain and Kimchi Honeycomb Tripe [~ELA~]

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