YESS
Japanese restaurant · Historic Core
2001 E 7th St, Los Angeles, CA 90021
Highlights
Progressive Japanese cuisine using local ingredients & natural wines
Progressive Japanese cuisine using local ingredients & natural wines
"Two kakigori desserts offer a clear duality: one is classic — hand-cranked, Japan-imported ice with fresh and macerated strawberries, condensed milk, and pillowy bites of mochi — and the other is a more inventive, coffee-forward option that tastes like a post-dinner cocktail, featuring a coffee-whisky syrup, chewy dates, and a dollop of cloud-like whipped cream. The fruit version is ideal for those who prefer fresh flavors, while the coffee kakigori is described as "too interesting to skip." - Kat Thompson
"A Los Angeles restaurant helmed by Junya Yamasaki that features two distinct kakigori desserts made on an industrial crank-powered shaver. One is traditionally Japanese, with fresh and macerated strawberries, chewy mochi balls, and a condensed-milk glaze; the other is more experimental, combining dates, an Irish coffee syrup, and whipped cream. The chef emphasizes a manual-preparation ethos and sources premium crystal-clear ice from Japan for superior texture, recommending home cooks seek clear cocktail-style ice to approximate the same result." - Kat Thompson
"Temporarily closed in response to the ongoing immigration sweeps, protests, and curfew-related disruptions." - Rebecca Roland
"An Arts District restaurant is hosting a one-night-only spring lamb and wine dinner on April 17 offering a focused menu of lamb kushiyaki with sweet pepper, salt lamb rib, and roast lamb saddle, all paired with bottles from wine dealer Canta Club; reservations are available on Resy." - Rebecca Roland
"Step into chef Junya Yamasaki’s Yess Restaurant for an ambitious, seafood-driven Japanese dining experience. The seats along the cypress bar are especially great, offering full views of the open kitchen. The restaurant relaunched its menu in June 2024 with a renewed focus on wood-fired and charcoal-fueled grill cooking. The reinvented menu features charred vegetables and braised pork belly, plus skewers and a steamed rockfish with Manila clams." - Rebecca Roland
