Kogane_LA

June bookings are now open! Please make reservations on Tock, and contact us by email or text for any questions. We look forward to serving you!

A restaurant has many pieces behind the scenes that help it run. Today I'd like to highlight a very important one that you've probably noticed if you've dined with us in the last year!

Yuka san and her wonderful team at have been hand delivering these gorgeous arrangements for our bar and front entry. She's one of the kindest, most hardworking people I've had the pleasure of working with, and we're so grateful for her help creating the atmosphere and aesthetic of Kogane.

Please support small businesses where you can, and give them a call if you need some arrangements, big or small!

Best,
Jon

Today's featured sake is my absolute favorite bottle:
Sohomare "Tuxedo" Kimoto Junmai Daiginjo. In the past 2 years working with and tasting the bottles on my list, Tuxedo has remained my tried and true, go to sake.
It's clean, crisp, and dry, but with wonderful balance, complex umami, and acidity that keep me coming back to taste it over and over again.
Kimoto is a fascinating process to me. It's an old school, traditional method of making sake, where the sake mash is painstakingly agitated by hand to introduce air and promote natural lactic acid development. I've found myself often gravitating towards kimoto styles, due to their delicate nature and interesting acidity.
I'm looking forward to sharing this and other bottles with you, and Team Kogane looks forward to serving you soon!

Best,
Jon

Sesame tofu with Hokkaido uni, one of our signature dishes. Personally, this is my favorite non sushi course that we serve, and it has been on our menu since we've opened. Creamy, rich, warm and slightly sweet. We briefly took it off the menu during the summer, and quickly brought it back due to popular demand. I love pairing this with Akabu Junmai, to complement its richness and offset its sweetness with this sakes sharp and refreshing character. We look forward to seeing you soon.

Best,
Jon

Today we'd like to feature one of our favorite ingredients for our spring menu: Hotaru Ika, also known as firefly squid.

These small squids come from Toyama, a bay on the opposite side of Tokyo. They are meant to be eaten whole, and have a rich earthiness and tender texture. We're serving them with takenoko (Japanese bamboo shoot) and flowering nanohana, which are signs of Spring.

We'll be highlighting other new additions this season, so stay tuned! We look forward to serving you.

Best,
Jon

Today's sake highlight is courtesy of the incomparable . We've recently received some very rare Kokuryu selections: Nizaemon, No. 88, and Shizuku.
In business since 1804, Kokuryu is an amazing brewer, growing their own rice, developing their own yeasts, and using snow melt filtered through the terrain down to Kuzuryu, the river of the nine headed dragon. These are delicate, smooth and mellow sakes that tend towards the dry side.

These very limited selections will not be placed on our list, so please feel free to request them when you come to visit us! We look forward to seeing you soon.

Best,
Jon

恭喜發財,
Kogane_LA wishes you a prosperous New Year, may you granted with great health and joy.

The Art of Sushi
We are honored to be listed in the guide book as one of the top sushi restaurants in America.
Thank you

And thank you .md for the beautiful picture of our Sayori nigiri.

Today I'd like to highlight two surprise finds from Tatenokawa:
Nehan Black 2020 & Kyokugen Vintage 2019.

Nehan shocked us the first time we tried it. It is made from the ancient sobe wase rice, a grandfather of omachi rice. It shares some of omachis smooth depth and complexity, and it is rare to find a dry sake in the premium category.

However, Kyokugen has unexpectedly become our restaurant's favorite sake. Tatenokawa's 2019 bottling was of such quality that they decided to save it and release it as a vintage. We were struck by its sharp balance and we believe that it is versatile enough to pair with our entire menu. We are lucky to be able to carry this vintage, as it took over 2 months to order from Japan!

We are excited to share these two bottles with you, and look forward to highlighting more interesting bottles this year!

Best,
Jon

As we continue to celebrate the new Year in our new iteration, led by Chef Fumi, I'd like to take another opportunity to thank all of our guests for their continued trust and support through a difficult 2023 for the whole restaurant industry. We look forward to serving you this coming year, and promise our best every single day.

Best,
Jon

Staff Christmas cookie boxes, thank you to our lovely manager, Jon! From all of us at Team Kogane, we wish you a very happy holiday season and a happy new year!

It’s a holiday season. Have friends and families coming over to visit? Come, let’s celebrate.
#寿司 #日本料理

Tachiuo 太刀魚

Shirako season is back

Hadate Murasaki Uni 01
Our last shipping of this season until Mid of December.

#01

Sushi (Nigiri) is a piece that we put in our heart, passion, time and effort

📸 by .md
Thank you for the beautiful picture

Care for One Another
A touching love letter to her inner circle people.
We fall and we get up, we fail so that we learn to succeed. We can’t avoid that in life. What makes difference is when we have someone or people who care for us, love us and support us when we fall. Kogane 黃金 wants to be there for you. That’s the true Gold in life. If sushi can brighten your day and gives you a smile. So be it.
#日本料理

Homemade House Special Uni w/ Sesame Tofu
#日本料理

Sellfish lovers

What do sushi experts eat?

What’s your favorite sushi?

Visit TikTok to discover videos! Watch, follow, and discover more trending content.

Kokuryu Limited
- Kokuryu Ishidaya
- Kokuryu Shizuku
- Kokuryu Hachijuhachigo #88

Dear All,
Happy New Year 2023 &
Thank you for all your supports.

We will be closed from January 1st to January 9th. We will be back to normal business day on Tuesday, January 10th.

Happy Holiday!!!

is it your loved ones' birthday? or is it an anniversary?
we would love to be there for you to celebrate it with you.
check our availability on this link
www.exploretock.com/kogane

we're here for you

Stephanie Cao Lee

Hakkaisan Kongoshin Junmai Daiginjo available now
Make your reservations at
www.exploretock.com/kogane

It’s time to treat myself for some sushi

Make your reservations here

www.exploretock.com/kogane

Happy birthday chef 🎉 Arigatōgozaimash*ta for the 🍰 ⁣ .⁣ .⁣ @kogane_la #comidajaponesa #foodblogger #omakase #foodlover #japanese #japanesefood #japanesestyle #japanlife #jlpt #language #languagelearning #manga #nigiri #nippon #otaku #salmon #sashimi #studyjapanese #sushi #sushidelivery #sushilove #sushilover #sushilovers #sushiporn #sushiroll #sush*time #sush*time🍣 #tasty #temaki #日本