Kagaya is a japanese restaurant Little Tokyo Los Angeles located in United States.
418 E 2nd St Los Angeles , CA 90012 United States
Reservations | Yes |
Credit Cards | Yes (incl. Discover & MasterCard) |
Outdoor Seating | No |
WAGYU !!!!! Remember to make reservations ahead of time and definitely try the wagyu beef ! Service is very good here as well !
Best deal in my opinion is the surf and turf . Wagyu beef and Alaskan king crab leg shabu . Just enough to prime you for the congee they cook in your broth afterwards.
Pricey but hands down the best Shabu place in LA. The wagyu beaf is melt in your mouth delicious. Their banana pie is a just as well !
$3 to park at Honda Plaza with their validation. Reservation is must. Be sure how to cook "Shabu- Shabu " (meaning not to overcook) with this price!
For a place like this, I would forgo the seafood options and just order the wagyu beef . It's really sensational!
Make sure you save room for dessert !
Fabulous dinner . Wonderful food with great company= awesome Saturday night
The best shabu-shabu I've had!
Mary Sue Milliken, chef of Border Grill, eats here on her nights off. She loves the Shabu shabu . Read more
Try the Halibut Nigiri
Best service and great food!
Try the wagyu
Try the Seafood
Best shabu shabu outside of Asia!
Kinjiro is an upscale izakaya located in Honda Plaza that focuses on premium and sustainable ingredients. Imported straight from Japan, the A5 wagyu steak sirloin will melt in your mouth. - LAist
Favorite shabu shabu in Los Angeles! Secluded and usually quiet. Great alone and small groups. Go for the premium marbles Kobe beef. They're running anniversary specials on Mon/Thu. ???? - Scott Lewallen
Try the chicken wing yakitori for something smoky tasting. Also good are the green beans with pork yakitori. - Mitzi Y.
Nice place, chill atmosphere. Huge sushi portions at a very reasonible price! - Will Cox
You have to try the double soft raisin bread and the RUSK bread! - Michele McNeill
They have fantastic tofu donuts here. Gluten free and mostly organic ingredients. - Michael Liu