Nestled in the heart of Hollywood, California, Rokusho [緑青] has emerged as a beacon of culinary artistry and innovation. Originating in Tokyo’s vibrant Nakameguro neighbourhood, this elevated izakaya has seamlessly woven the rich traditions of Japan into the dynamic fabric of Los Angeles since its grand debut in September 2024. Brought to life by Boulevard Hospitality Group (BHG) and Three Star Lane (3SL), Rokusho offers an exquisite dining experience that marries hyper-seasonal Japanese flavours with California’s penchant for fresh, local ingredients.
Under the masterful guidance of Executive Chef Carlos Couts, formerly of Sushi by Scratch, Rokusho embarks on an ambitious culinary journey with its newly launched seasonal menu series. Driven by the Kaizen philosophy of continuous improvement, Chef Couts crafts dishes that push the boundaries of innovation while staying rooted in Japanese culinary traditions. The inaugural Winter menu, inspired by the evocative ambience of Japanese night markets, celebrates bold, smoky flavours and artful presentations. Highlights include the Charred Uni Tostada with Wasabi Chimichurri, Spicy Tuna Sesame Hazelnut Taco, Kabocha Tempura with Truffle Honey, and Scallops in Ponzu Butter. Each dish, a harmonious blend of local farm-to-table ingredients and refined Japanese techniques invites diners to savour a sensory journey through the seasons.
The essence of Rokusho’s design reflects its culinary ethos. Set within a historic Streamline Moderne building, the restaurant’s interior, envisioned by Gryspace’s Jen Whitaker and Emi Kitawaki, is an ode to brutalist architecture. Raw concrete walls, bold geometric forms, and a stark industrial palette create a dramatic yet understated backdrop that allows the cuisine to take centre stage. The 34-seat dining room and L-shaped bar exude modern sophistication, offering an intimate setting that complements the refined artistry of each dish.
The Winter edition of Rokusho’s seasonal series embraces Japan’s celebration of hyper-seasonality, offering a striking contrast to California’s temperate climate. This thematic approach ensures a menu that evolves quarterly, keeping each visit fresh and captivating. The emphasis on seasonality not only reflects Japanese culinary traditions but also elevates the dining experience, turning each dish into a celebration of the present moment.
Rokusho’s expansion beyond Los Angeles is a testament to its global appeal. Following the Hollywood outpost, 3SL has introduced Udatsu Sushi in Hong Kong and another iteration of Rokusho in Vietnam, further solidifying the brand’s reputation for innovation and excellence.
Reservations are now open via Resy, inviting diners to immerse themselves in Rokusho’s enchanting blend of authentic Japanese flavours and contemporary gastronomic creativity. Whether you’re drawn by the allure of the Charred Uni Tostada or the visual poetry of the restaurant’s brutalist design, Rokusho promises an unforgettable journey through the senses.
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