HOLLYWOOD, Calif. – Magari, a newly opened restaurant on Hollywood’s Sunset Boulevard, is the first to bring “Tokyo Italian” cuisine to the West Coast.
Not to be confused with a “fusion” style of cuisine, Tokyo’s Italian concept has evolved over the years in Japan. As Michelin-starred Italian restaurants launched outposts in major Japanese cities in the 1990s, Japanese chefs began incorporating Asian techniques and ingredients, such as sansho, togarashi and myoga, into their dishes. Italians.
The Italian concept of Honing Magari in Tokyo is made up of great chefs: the Japanese Yoshiyuki Okuno, recognized by the Michelin guide, a pioneer of Italian cuisine in Tokyo; Sicilian-born executive chef Enrico Merendino; and James Beard Award winner and chef consultant Tony Messina.
“This is the opportunity of a lifetime for me,” Okuno said. “Tokyo’s Italian cuisine reflects my passion for both cultures and offers a plethora of opportunities for creative exploration.”
Magari was opened last month by Los Angeles native and restaurateur Jeremy Umland, founder of Ozumo San Francisco, a much-loved restaurant that grew out of his experience as an exchange student and his passion for food and culture. authentic Japanese.
Umland is now turning to Magari, Tokyo’s first Italian restaurant on the west coast, operators say.
Magari’s dishes bring the comfort of Italian cuisine, prepared with Japanese precision, and include options such as freshly made pasta with Japanese toppings, crudo sea bass, Wagyu A5 beef, and char-grilled dishes and over a wood fire from the grill.
Among the highlights of the menu:
- Sea bream ($16) with lemonade, pomegranate, myoga;
- Yuzu Tagliatelle ($24) with peekytoe crab, poppy seed, parmigiano. Uni can be added for $14;
- Chicken Milanese ($24) with karaage marinade;
- Kumamoto Oysters ($24) with strawberry-long pepper reseda, marinated green strawberry. Add osetra caviar $21 or uni $14;
- Lamb Ribs ($29) with black garlic-cashew nut romesco, kurosu caramel;
- A5 Miyazaki Strip Loin ($75) with Lambrusco Onion Jam, Wasabi Cream;
- Ricottareos ($9) a dark cocoa dessert, strawberry ricotta, matcha.
Chef Merendino, who runs Magari’s kitchen, said he strives to spark curiosity and conversation about Tokyo’s Italian cuisine.
“I’m looking forward to integrating my Sicilian roots with my experience in fast food kitchens to introduce this new concept to Angelinos,” he said. “Magari will provide a dynamic and interactive dining experience that will allow customers to try several new and exciting flavor profiles.”
And acting as a consultant on the restaurant, Chef Messina brings expertise from Boston’s UNI sushi restaurant.
“Now that I’ve moved to Los Angeles, I’m thrilled to be part of a group that expands culinary options and brings something innovative, yet accessible, to Southern California,” Messina said.
The restaurant’s drink offering will include Italian wines, Japanese beers and classic cocktails with a Magari twist, such as “Hinokami” – tequila, shsishito pepper, yuzu kosho and a rim of salt.
Magari’s atmosphere and the design of the 190-seat Columbia Square space on Sunset and Gower Street were managed by architect Cass Calder Smith, who drew inspiration from her travel experiences.
“I was inspired by the nuanced food and many past trips to Japan and Italy,” Smith said. “Both countries are so rich in great food and design.”
Tubular light inspired by Japanese paper lanterns stretches across the restaurant’s interior, wall tiles are from the Italian design movement “Memphis” and light ash wood gives a Japanese vibe.
Located at 6115 Sunset Blvd in Hollywood, Magari serves dinner Tuesday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 11 p.m.
Lunch is served Tuesday through Friday from 11:30 a.m. to 3 p.m., with limited lunch from 3 p.m. to 5 p.m. choice of Spaghettini or Cappellacci Pesto Genovese ($28) or Orecchiette al Forno, Roasted Salmon, Chicken Milanese or Roasted Tri Tip ($35).
Valet parking is available at Columbia Square Garage with validation.