Maison Kasai
Teppanyaki restaurant · Downtown Los Angeles
1254 S Figueroa St 8th Floor, Los Angeles, CA 90015
Highlights
French-Japanese teppanyaki with performance art and fine dining
French-Japanese teppanyaki with performance art and fine dining
"Staying true to the French-style teppanyaki throughline at Maison Kasai, chef Joshua Gil serves an indulgent A5 teppanyaki burger. The tender patty is the star of the show, complemented by bacon, sweet caramelized onions, and cheddar cheese. Like all great combos, the burger here comes with a side of crispy, golden fries." - Rebecca Roland, Eater Staff
"Chef Joshua Gil is hosting a wine-and-teppanyaki dinner with Huneeus Wines at his Downtown Los Angeles restaurant inside the Level 8 project on Wednesday, November 20. The evening begins at 6:30 p.m. with a reception followed by a seated dinner at 7 p.m.; the cost is $150 per person before tax and tip and includes five glasses of wine and six courses, with highlights such as A5 wagyu and scallop pasta. Interested diners are directed to view the full menu and book a seat on OpenTable." - Matthew Kang
"Chef Joshua Gil’s French-inspired teppanyaki spot opened on Level 8 alongside the other concepts." - Mona Holmes
"No one knew what to expect from a lavish rendition of teppanyaki, but Joshua Gil, an accomplished fine dining and modern Mexican chef, has pulled off something that balances one of LA’s flashiest dining experiences with top-quality preparations. Maison Kasai operates as one of multiple restaurants inside Level 8, an eye-catching production by Mark and Jonnie Houston. Maison Kasai weaves traditional teppanyaki elements of steel-top grilled meats and seafood with one of the best Benihana-inspired fried rice finishes anywhere. Expect plenty of opportunities to post Instagram gold." - Eater Staff, Matthew Kang
"Eater staffers had a ball dining at chef Josh Gil’s reimagined teppanyaki restaurant for our annual holiday party this past weekend. Firing on all cylinders, the flattop grill was a festive centerpiece, cooking everything from squash to wagyu steak and fried rice. The most exquisite bite of the night were the seared head-on prawns with house-made furikake and yuzu. While the shrimp’s flesh was properly supple, the seasonings enhanced its sweetness without overpowering it. Teppanyaki grills aren’t particularly known for their finesse, but at Maison Kasai (and under our cook K.B.’s care) that isn’t the case. — Cathy Chaplin, senior editor" - Eater Staff
