On a stretch of the Sunset Strip where flash can often outshine flavor, Rokusho LA offers a dining experience that is based in tradition and not afraid to forge its own path in the Hollywood culinary scene. As the first U.S. outpost of the famed Japanese concept, Rokusho LA opened its doors late last year and is already creating a reputation for itself among LA’s most discerning diners for its high-impact food and one-of-a-kind cocktails.

The restaurant is a result of a collaboration between Japan’s forward-thinking Three Star Lane and local visionaries Boulevard Hospitality Group, making Rokusho LA a combination of cultural reverence and culinary risk. It is a Japanese-Californian izakaya with structure and swagger. Built on a “salt-fat-fire” framework, the menu changes with the seasons but never strays from its foundational intentions of big flavor and clean execution. And located just a few blocks from the iconic Hollywood Walk of Fame, Rokusho LA takes up a special spot in the city that makes it the perfect restaurant to start (or end) a night out on the town.

Leading the kitchen is Chef Carlos Couts, whose cooking techniques are matched by his respect for Japanese culinary tradition. His interpretation of izakaya is about clarity. Each dish has direction, and each ingredient has a role to play. The result is a menu that surprises with each visit, offering a new angle on Japanese cuisine without ever diluting its soul. Furthermore, the food is built for the present-day palate. There are hand rolls and sushi so cleanly composed they have earned near-instant cult status. But it is dishes like the Sushi Cake, a layered cake of fresh fish, avocado, shiso flower, kinome, and ao nori paste, that capture the essence of Rokusho’s elevated vision. Even better, the kitchen at Rokusho sources all of their freshest fish directly from Japan.

Another standout is the Uni Tostada. Spicy, crunchy, and creamy, this dish hits all the pleasure points with edge. The Wagyu Sando is also a fan favorite at the restaurant, a meal in which every component is calibrated. And cocktails are not an afterthought at Rokusho, they are the drivers of the experience. Standout beverages like the Matcha Martini, Midorita, and Yuzu Rikishi are as layered as the dishes they are designed to complement. These cocktails are true extensions of the kitchen’s energy.

Rokusho raises the bar in LA’s competitive alcohol scene with an impressive selection of rare vintage tequilas dating back to the 1970s, 1980s, and early 2000s. Highlights include a 1970s Olmeca, a 2006 Don Julio 1942, and a ‘90s-era Jose Cuervo, each thoughtfully matched with dishes that enhance their distinct flavor profiles. Designed to satisfy even the most refined palates, the beverage program is completely intentional.

From the moment you ascend the minimalist gray stairwell at Rokusho, you know you are entering a world with its own rules. Inside, the decor is striking but soft. Suspended botanical sculptures by Alejandro Bataille hover above each table, while textured cork stools by Cedric Etienne invite guests to settle in, stay awhile, and take it all in. Washi paper menus and table vases by Kinto add subtle sensory layers, and brutalist design elements keep it grounded. This is Tokyo by way of Hollywood, without feeling forced. The terrace is another unexpected gift. From here, the Hollywood Sign peeks out as an only-in-LA backdrop that reminds you where you are, even as the food transports you somewhere entirely different.

However, Rokusho is evolving. Plans for the future include more tequila-driven events, late-night food drops, and collaborations with agave producers that blur the line between bar and kitchen even further. In a city as saturated and scroll-happy as Los Angeles, standing out is hard. But Rokusho does not try to stand out; it stands firm in its belief that food, when done right, needs no fireworks. Just fire.

Come hungry and curious. Rokusho will take care of the rest.