OTOTO LA

BIG FISH SANDWICH 👀👀👀

a perfect hot weather dish from 🏊‍♀️🏊‍♀️🏊‍♀️
crudo of bigeye tuna, canary melon from , tomato water, chili oil, myoga. A/c is on full blast, sake is cold, doors open at 5pm

new new new TEES fresh off the press 😮‍💨 available in-store during our open hours. here for you all weekend with cold beer, cold sake, cold noodles, the works

Labor Day special, yakiniku ribs 😮‍💨😮‍💨😮‍💨 cornbread too, plus sake of course - summer may be unofficially “over” but certainly doesn’t feel like it yet

open our usual hours tonight, 5-10pm, just walk on in

okonomiyaki may be a year-round staple for us, but there’s something about it that just feels like SUMMER
pair with cold beer, nothing like it ☀️

(one of) our favorite sake pairings on the menu tonight. try pouring a splash of whatever you’re drinking on top of your oyster and experience the magic ✨

thank you 💕💕💕
“the joy of a summer picnic in an unassuming ceramic bowl,” what a lovely way to describe our potato salad, on the menu in some form or another since day one

“Shaki shaki” means crisp and crunchy 🌱🌱🌱 our shaki shaki salad gets its crunch from two colors of cabbage and daikon radish, creamy sesame dressing to finish (and don’t forget the gyoza crispies)

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closed today for the holiday, back tomorrow with sake and snacks like these 🎈

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join us today for a very special SAKE SCHOOL featuring the one and only Philip Harper of Tamagawa Brewery, Japan’s first non-Japanese master brewer (or toji)

British-born, Oxford-educated Philip became a toji in 2001, and took the took the reins at Tamagawa in 2008. Today, he’s known for crafting some of the most personality-filled, complex, wild styles of sake out there

Drop in today between 4-5pm to meet this unique and irreverent brewer and taste a flight of his sake ✌️ kitchen opens at 5pm

Happy pride month 🌈🌈🌈

last call for these soft shell popcorn shrimp (for a minute) as our supplier (the incredible ) moves to a new location 😭😭😭

one of our favorite sake snacks! dusted with house sansho furikake! get ‘em while you can because when they’re gone, they’re gone (for now)

TONIGHT 🎈🎈🎈
we’re welcoming three absolute ICONS to the floor

Miho Imada, president and master brewer of Fukucho
Miho Fujita, president of Yuho
John Gauntner, leading sake expert and author

though they share a first name, the sakes of Miho Imada and Miho Fujita could not be more different. Fukucho, from the coastal region of Hiroshima, emphasizes delicate gjnjo brewing and pair-ability with seafood.

Yuho, on the other hand, digs deep into the umami richness of sake, bringing us aged bottlings and masterful use of the ancient Kimoto method.

to demonstrate this diversity, our chefs are offering two distinct dishes to pair with both brewery’s sakes - a light crab sunomono, and a rich savory pork belly kakuni.

drop in tonight between 5:30-8pm to meet our guests, taste their sake, and explore the pairings. no reservations, full menu also available!

karaage version who-even-knows-what-number, now with kewpie 🫶

five years ago this week 🎈

some things have changed, some have stayed the same, now and forever

all photos by , mostly on film

it’s our fifth birthday today and we will be CLOSED for a staff appreciation party with the team

thanks to everyone past and present who’s made this little restaurant what it is 🌈

illustration from the very early days by

incredible work by the talented , sponsor us yoho brewing 🤪

it’s that time of year again 🎈 come get it while we got it

hiramasa crudo plating, in reverse ✌️ yuzu daikon, kumquat, doenjang, cilantro, crunchy salt

our first sake brewer event of 2024 💥💥💥

there’s nothing like meeting the people behind the sakes we love. and we are just so excited to welcome four brewers (some for the very first time!) this upcoming Monday, May 13, for an intimate guided tasting of five sakes with paired snacks.

we’ll be welcoming:
Kame Izumi, Kochi
Eiko Fuji, Yamagata
Shichi Hon Yari, Shiga
Nakao Shuzo (Seikyo + Maboroshi), Hiroshima

two seatings, an early one at 5pm and another from 6:30-7:30. the brewers will walk us through their sakes, share their histories, and leave time for Q&A.

the OTOTO kitchen will open for dinner service at 7:30pm,so guests from the second seating are welcome to stay on and continue snacking and drinking with us ✌️

link in bio for all the info + tickets ❤️

santa barbara spot prawn spring 💖
sashimi tails, crispy heads, sky’s the limit for sake pairings

this plate came up and we all said together “now that’s a nice looking sandwich”

window seating always available ✌️

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big delivery day for this little sake bar 😅

also how about a little mini contest 💥💥💥
any idea what the codes on the kaze no mori cases mean (swipe through!)? first person to comment correctly gets a free glass of black label on us

open today normal hours (sake school at 4pm, kitchen at 5pm) so let’s take a moment to appreciate the most beautiful calçot onion tempura 🥹 French onion dip meets bloomin’ onion meets a very special Catalan onion from

OPENING DAY 7-1, we’ll take it
AND we’ve got hats, what a day
available for purchase in-store - $30 - during business hours, supplies limited!

it’s dodgers opening day tomorrow 🎉🎉🎉 how about a teishoku to celebrate? how about a SHOTIME TEISHOKU?

join us all season long for a special little pre- or post-game set, available the night of every home game from 5-7pm. $35 gets you a choice of veggie, fish, or chicken, plus an array of seasonal veggie accompaniments. add a beer or a glass of sake ( from ’s home prefecture of Iwate), or both! make it a home run 💥

see you tomorrow, and watch this space for some fun new merch coming too

chicken dreams CAN come true, crispy kara-age wings, best of both worlds? ✌️✌️✌️

the heart of shichida 💘

this seasonal release is one of the most highly anticipated of the year for us (and for many of you), catch this electric liquid lightning in a bottle now before it’s gone

seeking a line cook to join our small team ✨ interested folks, please send a note and a resume to [email protected]