Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Kinjiro, an artisanal izakaya in Little Tokyo. He recommends the Sake accompaniment trio, uni, scallop and blue crab with ponzu jelly, chilled fried smelt, marinated mackerel with yuzo kosho, agedashi, bone marrow dengaku, and the pickled plum ochazuke.
424 E 2nd Street
Los Angeles, CA 90012