A dramatic Japanese steakhouse on the second floor of Downtown's Wilshire Grand Center, built around premium wagyu and a theatrical, low-lit room you enter through towering doors. The kitchen treats beef as the centerpiece — A5 wagyu, precise cuts, Japanese technique — alongside an inventive cocktail program (a wagyu-washed-gin martini, yuzu-and-gochujang margaritas). It's upscale and design-forward, pitched at a special-occasion crowd. Less a sushi-first Japanese room than a beef temple with a Tokyo sensibility — go for the wagyu and the spectacle.