When Kai’s owners set out to create a Japanese restau-
rant two years ago, they had already been doing busi-
ness in Downtown Los Angeles for over two decades.
The goal with their new venture was to craft something
that would not only be authentic to Japanese cuisine
and aesthetics, but equally rooted in our historically
rich environment.
Their guiding principle was to create a space that ex-
emplifies the elegance of honesty and incorporates the
vibrant rhythm of our surroundings, foremost in cuisine
and design. It took years of research, months of selec-
tion, hours of interviews and a trip to Japan to present
their conception as Kai: Japanese Roots.
The 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 the sake list is curated to appreciate the robust
spectrum of flavor and dimensions in a meaningful way.
They sought out the best and most famous Japanese
whiskies and malts, craft beers, and shochu spirits to be
both comprehensive and precise. The teas and cock-
tails express the subtlety and profundity of Japanese fla-
vors often overlooked.
KAI
JAPANESE
ROOTS
Photo Cinnia
Finfer
Photos
Courtesy
of Kai
542 S Broadway
Los Angeles, CA 90013
(213) 232 4900
www.kaijapaneseroots.com