Before it has its official opening in Mid-City later this year, head downtown for the N/Soto pop-up at the Japanese Cultural and Community Center for a divine nine-course tasting menu.
The California Japanese Izakaya’s residency takes over the JACCC’s new Toshizo Watanabe Cultural Center until Nov. 6. The experience is something you’ll surely want to jump on right away. From Wednesday to Saturday, just two seatings are available. The first welcomes guests for an early dinner at 5:30 p.m. and 5:45 p.m., and then later at 8:30 p.m. and 8:45 p.m. Reservations open up Sundays at noon and can be booked 21 days in advance. A word to the wise: N/Soto is already booked for the next couple of weeks.
With a focus on market-driven product, the menu previews various dishes, flavors and concepts that will appear later on the restaurant's official menu. It is all led by Chef Yoji Tajima, whose past includes Yojisan Sushi and Sushi House Unico.
Before settling in what is sure to be an exquisite savory experience, diners will have the opportunity to take advantage of the pop-up’s location. The JACCC’s Toshizo Watanabe culinary facility is right next to downtown’s gem of greenery: the James Irvine Japanese Garden. In the lush oasis, you can sip on a beverage al fresco before sitting down for your meal. This fully-formed culinary experience in Little Tokyo ensures N/Soto’s mission to coalesce local cultural connections and community-driven stories.
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What’s more, all beverage sales are donated to the JACCC— a Los Angeles institution that nurtures the next generation of innovative artists, culture-bearers and thinkers. The cause is near and dear to N/Soto owners Niki Nakayama and Carole Iida-Nakayama as Japanese Americans who were born and raised in L.A. Completed in 1983, the facilities also include an 880-seat theater, a 5-story office building the Noguchi Plaza and the aforementioned garden meant as a space for arts and culture. A portion of the dinner proceeds will also be donated to the center.
The nine-course meal features sakizuke with eggplant, shrimp and snow pea; zensai with goya, kabocha, crudites and Campari; sumibiyaki; otsukuri; rice bowl courses with ume and vegetables and mizukashii dessert with melon, red bean, coconut gel and mochi. Catch a better look at the food below.
N/Soto is at 244 S San Pedro St. All diners are asked to show proof of vaccination and photo ID upon arrival.
Photography by: Courtesy N/Soto
