KODŌ restaurant offers a thoughtfully curated culinary experience that blends contemporary Japanese cuisine with a global perspective.
Using premium Japanese ingredients like high-quality wagyu, carefully sourced tuna, and craft sake from small Japanese distilleries, the restaurant offers a menu that is both authentic and innovative.
Guests can enjoy a range of experiences from casual weekday dining to special occasion private dining and catering, all delivered with warm, Japanese-inspired hospitality.
The beverage program includes a premium selection of cocktails, European wines, and sake, making every visit adaptable to any guest’s needs.
Ultimately, KODŌ is a place where anyone can find their space, with a wide-reaching appeal that invites a diverse community to gather and enjoy.
🧧Happy Lunar New Year 🧧
Grateful for the NBA All-Star Team and the AAPI community for celebrating with us. Thank you for bringing such amazing energy to the night. 🏮
A nod to Dagashi, the candy of childhood. Not fancy, but deeply emotional, bringing sweet melon, pear, and citrus together.
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Haku vodka, Calpico melon, Artonic melonade, pear brandy, lime.
An Omakase Handroll Platter is a chef’s selection of handrolls chosen from the season’s best ingredients. Add your seasoning and condiments to enjoy it your way.
Steam rises from the open shower, floating toward wooden ceilings. You breathe in natural wood and the fresh crisp linens.
This is how mornings should feel.
Ever wondered how to taste sake like a pro?
Our friend Kerry from World Sake Imports walks through two approachable, expressive sakes perfect for newcomers and enthusiasts alike.
Should we host a sake workshop?Tell us in the comments!
The ice dances in the glass, swims in our signature cocktails.
Care to join?
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THE KITSUNE
Legent Bourbon, Ron Zacapa No. 23, Smoked Miso Cane Syrup, iichiko “Saiten” Shochu, Shiitake Bitters
念には念を -> Care upon care.
We’re fully prepared to make it special at KODŌ.
Dine & Stay LA week is here.
Some perks are waiting in our community channel.
Link in bio.
