Takasan is a brand new Japanese rice bowl restaurant that opened quietly a few weeks ago on December 22 along 7th Street in the former Hummus Republic space. Founded by Tucker Iida, Takasan offers a new take on classic Japanese donburi, or rice bowls. Start with the iconic oyakodon, pairing tender chicken with egg and dashi stock over rice. The literal meaning of oyakodon is parent-and-child, a somewhat poetic way to describe the use of chicken and egg in a dish.
Other donburi bowls extend to katsu-curry, with thinly pounded fried pork cutlet and a ladle full of Japanese curry; chicken teriyaki with seaweed salad and shaved cabbage; katsu-don with the cutlet and egg-dashi; yakiniku-don with sliced ribeye and a sweet sauce; and nasu-don, which is roasted eggplant with a sweet soy glaze. The concept takes many cues from the likes of Sari Sari Store in Grand Central Market and even Rice Bar, a Filipino fast-casual just a block away.
Donburi are fast-casual favorites in Japan, with places like Mitsuwa Marketplace doing affordable bowls on the Westside and Torrance, but standalone donburi restaurants aren’t common in Los Angeles. Takasan hopes to change that with an affordable array of this Japanese comfort food. Bowls range between $9.50 and $15 and easily comprise a meal each.
Tucker Iida graduated from Cornell’s hospitality business school and grew in both Japan and New York City. Takasan will be open 10:30 a.m. to 10:30 p.m., Monday to Thursday, weekends until midnight (a boon for the bar crowd), and from 10:30 a.m. to 4 p.m. on Sundays.
Takasan. 225 West 7th St. Downtown Los Angeles.