Don’t be surprised if this up-and-coming restaurant tucked in DTLA’s Arts District is the next most mentioned spot — if it isn’t already. INKO NITO is not only an unconventional Japanese robatayaki, but a full blown dining experience. It checks off all the boxes when it comes to freshly prepared and aesthetically pleasing food, to an inviting staff with a warm ambiance.
Upon arrival you can sit inside at the bar with full access to their robata grill, or outside at their charming patio. They’re two different experiences, but equally satisfying. At the table top you’re seated in front of Chef Randolfo and his team, beautifully preparing every dish. Outside is well lit, more private and exceptionally romantic.
This being one of my favorite dining destinations in Los Angeles, I have curated a wide-ranged list embracing a number of unique dishes and vibrant cocktails I’ve tried and would order again.
Let us go down their four-part menu:
“Kitchen”
Sashimi
Sashimi moriawase is an assortment selected by the chef — enjoy different textures and tastes of fresh fish served as sashimi.
Salads
Yellowtail sashimi with yuzu truffle dressing & mizuna — a great starter, light and refreshing.
Snacks & Hot
Crispy fried Tofu kara-age with miso mayo & nori — one of the best tofu dishes I’ve had.
Kimchi rice with Korean miso, spring onions, sesame & egg yolk — served and shaken in front of you!
“Robata Grill”
Meat and Fish
Baby back pork ribs with a spicy glaze, cashew nuts, sansho & wasabi cress — falls right off the bone and melts right in your mouth.
Bone marrow with smoked soy, milk toast & shallots — Chef Randolfo’s recommendation, and you won’t regret it.
Zuma spicy beef tenderloin with chili, ginger & scallions — flavorful and cooked to perfection.
10oz Wagyu sirloin with wasabi ponzu & Japanese bbq sauce — rich and luxurious tasting meat. My favorite in this section.
Sea bream fillet with saikyo miso & pickled red onions — an excellent fish option.
Vegetables
Corn on the cob with smoked chili butter & shichimi — a whole corn cut into four pieces.
Skewers
Prawn skewers with garlic & lemon sansho — six prawns you’ll bite right off the skewer.
Scallop skewers with shishito peppers, sweet soy & shichimi yogurt slaw — a pair of perfectly cooked scallops.
“The sweeter things…”
Desserts
Chocolate brownie with sweet potato toffee, miso, vanilla cream, pecans — so warm and soft! By the way, the vanilla cream is bangin’.
Charred coconut soft serve with sweet soy, pocky & Japanese granola — very flavorful, highly recommended for ice-cream lovers.
Green tea and mango, chocolate mochi selection — love the assortment.
‘Drinks Pod”
Cocktails On Tap
Palomita made with sakura tequila, lime, pink grapefruit, agave — great twist on a “Paloma!”
Mixed Drinks
Mule made with apple sake, Suntory Haku vodka, ginger, coconut tea — super refreshing!
Brown Derby made with bourbon, gentian amaro, grapefruit, honey — your mans will enjoy this.
Army & Navy made with Amass gin, almond liqueur, lemon, aromtic bitters — my favorite cocktail here!
I made this complete go-to-guide with hopes that you too will experience some or all of these dishes at INKO NITO. Let them know “shot by smalls” sent you. If you have any additional recommendations here or in DTLA, share them with us. Until then, cheers!
Check out the behind the scenes of all my adventures and meals on both my Instagram highlights : @shabbysmalls & @shotbysmalls.