Pikunico

"Japanese fried chicken joint Pikunico makes for an easy and affordable lunch or dinner in the Arts District. For a bit of everything, order the mixed basked of fried chicken served with house-made pickles, daikon ponzu oroshi, lemon aioli, and parsley sesame sauce. For non-chicken options, try the fried kabocha bowl or the veggie curry bowl." - Rebecca Roland, Cathy Chaplin, Eater Staff

"Pikunico is very clear about its menu. While the fried chicken sandwich is not gluten-free, opt for its gluten-free fried chicken sans bun (choosing from thighs, wings, and tenders). Its gluten-free chicken tenders are also available in a family basket with accompanying sides. Owner Kuniko Yagi’s side dishes are also worth a taste, especially the fried kabocha squash, and the seven-minute boiled egg marinated in tamari soy, and mirin." - Mona Holmes, Nicole Adlman

"Like most vendors at the ultra-hip ROW DTLA development, there's an effortlessly cool vibe at Pikunico, a fast-casual spot by Kuniko Yagi, formerly of Hinoki and the Bird and Sona. Yagi makes a delectable gluten-free karaage, a classic Japanese spin on fried chicken. Try it solo, or enjoy it like we do: as a sandwich, served on turmeric bread with spread, sprouts, and pickles. Speedy service caters to a grab-and-go lunchtime crowd. And if you’re not in the mood for fried chicken, you can always opt for her delicious homemade Japanese style curry, which also happens to be plant-based." - Hugh Garvey, Celeste Moure, Krista Simmons

"Head to Row in DTLA and order chef Kuniko Yagi’s Japanese-style fried chicken sandwich. It’s a noble effort with deep-fried kaarage on a turmeric-tinged bun with pickled daikon, watercress, alfalfa sprouts, lemon aioli, and miso jam." - Eater Staff

"Some Americanized fried chicken spots serve these styles with Japanese side dishes and pickles — Pikunico in Los Angeles and Tokyo Fried Chicken in Monterey Park, California, serve theirs with cabbage, grated pickled daikon, or dashi-braised collard greens." - Matthew Kang