Tsubaki
japanese
Cold / Reisai
Crudo of Hiramasa
32
watermelon radish, yuzu, capers
Kanpachisourcing signal
30
ume ponzu, furikake
Maguro Yama-kake
28
soy-marinated yellowfin tuna, wasabi pickle, mountain yam
Steamed / Mushimono
Chawanmushi
21
steamed egg custard, dungeness crab, mitsuba
Asari Saka-mushi
28
donabe-steamed clams, beurre bordier seaweed butter
Yakitori
charcoal-grilled jidori chicken skewers
Tebasaki
8
chicken wings
Soriresu
18
chicken oysters, yuzu kosho
Menu as captured Sep 1, 2026 · source ↗
Tied with 1 other venue on equal evidence.
We hold 301 venues in Los Angeles, CA and could score 189 of them. Positions are counted against those 189.
v1.7.4 13.1/100 = sourcing 3.1/50 (named-farm 0 distinct, named-region 1 distinct, attribute 3 distinct [class=breed-marketing x0.00, class=breed-word x0.35, class=graded-spec x0.00], buzzword 0 distinct; +15% corroboration lift from sourcing press) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 9.9/18 (capped at 35% of the 3.1-point evidence base).
seafood
Hokkaido scallop
Named region“/ cabbage, caramelized leek and miso butter 14 eringii / king trumpet mushroom, garlic koji miso and bell pepper relish 15 hotate / hokkaido scallop., mentaiko miso, red yuzu kosho 16 buta / pork shoulder, ginger, sesame, yuzu 14 wagyu / miyazaki A5 beef, black lava salt”
on the menu · source ↗
protein
Jidori Chicken
Attribute“confit and white anchovy mayo 19 tsukune katsu / panko-fried chicken meatballs, kewpie, tonkatsu sauce 18 YAKITORI / charcoal-grilled jidori chicken skewers tebasaki / chicken wings 8 soriresu / chicken oysters, yuzu kosho 18 bonchiri / chicken tail 7 sunagimo / chicken”
on the menu · source ↗
wagyu
Attribute“miso and bell pepper relish 15 hotate / hokkaido scallop., mentaiko miso, red yuzu kosho 16 buta / pork shoulder, ginger, sesame, yuzu 14 wagyu / miyazaki A5 beef, black lava salt 26 YAKIMONO / more from the grill sakana shioyaki / branzino filet, ponzu, lotus root pickle 24”
on the menu · source ↗
sourcing
A5
Attribute“relish 15 hotate / hokkaido scallop., mentaiko miso, red yuzu kosho 16 buta / pork shoulder, ginger, sesame, yuzu 14 wagyu / miyazaki A5 beef, black lava salt 26 YAKIMONO / more from the grill sakana shioyaki / branzino filet, ponzu, lotus root pickle 24 buta rosu”
on the menu · source ↗
kanpachi
Attribute“GIFT CARDS ORDER TO GO MENU RESERVE ABOUT VISIT GIFT CARDS ORDER TO GO Cold / reisai crudo of hiramasa, watermelon radish, yuzu, capers 32 kanpachi, ume ponzu, furikake 30 maguro yama-kake / soy-marinated yellowfin tuna, wasabi pickle, mountain yam 28 japanese latkes / salmon”
on the menu · quarantined-not-a-signal · source ↗
Book on OpenTable ↗link checked Aug 24, 2026
Authority & awards
- Review: Tsubaki in Echo Park is a modern izakaya with a serious sake obsession ↗
Los Angeles Times
National authorityPatricia Escarcega · Mar 28, 2019
“Review of the Echo Park izakaya; biodynamic/heirloom-grain sake is a beverage-program detail (small Japanese sake producers), not a food-ingredient sourcing claim. Wagyu tataki/cutlet are grade/technique descriptors, no producer named.”
- MICHELIN Guide 2026: Bib Gourmand ↗
MICHELIN Guide
Award
Lifestyle coverage
- Tsubaki - Review - Echo Park - Los Angeles ↗
The Infatuation
National lifestyle“Review; dry-aged king salmon is a technique note, no producer named.”
- Tsubaki – Los Angeles (Echo Park) ↗
Gastronomy Blog
Local lifestyleCathy Chaplin
“Independent course-by-course review; no sourcing content in the cached extract.”
Coverage
- Michelin Guide Unveils 2025 Stars and Awards for Los Angeles ↗
Resy (blog.resy.com)
Press“In true izakaya fashion, this chic little spot is handsomely decorated and wonderful for grazing over various small plates with excellently curated sake to go with everything. It may only be a few blocks away from Dodger Stadium, but it feels like you could’ve stumbled upon it in a corner of Tokyo.”
- The Top Restaurants in L.A. Right Now ↗
Resy (blog.resy.com)
Press“Photo courtesy of Tsubaki. In a city brimming with salads, Tsubaki’s Japanese Caesar — laced with bonito threads, nori, panko, and miso-parmesan dressing — is a strong contender for the best. Their charcoal-grilled chicken oyster skewers, dabbed with yuzu kosho, are a bona fide signature L.A. dish. Simply put, chef Charles Namba’s food at this compact Echo Park izakaya is consistently dynamite. But the sake list adds a whole new dimension: Namba’s partner is Courtney Kaplan, whose sake expertise and dedication to craft breweries is showcased here and at next-door sake bar, Ototo — whose sake p”