When we set out to create a Japanese restaurant 2 years ago, we had already been doing business in Downtown Los Angeles for over two decades . The goal was to craft something that would not only be authentic to Japanese cuisine and aesthetics, but equally rooted in our historically rich environment.
Our guiding principle was to create a space that exemplifies the elegance of honesty and incorporates the vibrant rhythm of our surrounding environment, foremost in cuisine and design. Years of research, months of selection, hours of interviews and a trip to Japan led us to the point where we are proud to present our conception as Kai: Japanese Roots.
Our executive chef, Miki Fujita, trained and apprenticed in Japan and working for 27 years in Japanese cuisine, exudes a deep pride and enthusiasm for every dish that he carefully crafts. This same ethic flows through all aspects of food and drink, as our sake list is carefully curated to appreciate the robust spectrum of flavor and dimensions of sake in a meaningful way. We sought out the best and most celebrated Japanese whiskey and malts, craft beers, and sochu spirits to be both comprehensive and precise. Our teas and cocktails express the subtlety and profundity of Japanese flavors often overlooked.
Most importantly, those things are meaningless without guests and the spirit of hospitality, so we ask you to join us in completing our restaurant.