Kinjiro

At Kinjiro, in Little Tokyo in downtown Los Angeles, a bowl of beef tendon, tongue, sinew and tripe miso stew.

At Kinjiro, in Little Tokyo in downtown Los Angeles, a bowl of beef tendon, tongue, sinew and tripe miso stew.

(Brian van der Brug / Los Angeles Times)

July 1, 2015 10:28 AM PT

Kinjiro

Patrons relax with drinks and small plates at Kinjiro.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Sake Accompaniment Trio, from left, squid-ink-marinated flying squid, fermented bonito intestines and soy-sauce-marinated firefly squid.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Agedashi homemade tofu.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Bone marrow dengaku.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Thick-cut prime beef tongue at Kinjiro.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Pickled plum ochazuke.

(Brian van der Brug / Los Angeles Times)

Kinjiro

A bottle of Dassai Beyond Sake ($950) chills at Kinjiro.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Empty bottles of Dassai Beyond Sake line a shelf at Kinjiro.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Cowboy Yamahai sake chills in an ice bucket. It’s a great pairing with the beef dishes and goes from chilled to hot.

(Brian van der Brug / Los Angeles Times)

Kinjiro

A chalkboard listing specials on the wall inside Kinjiro.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Richard Lui and wife Patty toast with a glass of wine.

(Brian van der Brug / Los Angeles Times)

Kinjiro

Kinjiro is very small, so reservations are highly recommended.

(Brian van der Brug / Los Angeles Times)

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