A new Japanese dining destination arrives in Los Angeles today as JINYA Holdings unveils Saijo, a compact, 24-seat restaurant dedicated to handcrafted temaki and kushiyaki, now open at 12473 Washington Blvd. in Culver City.
From the team behind JINYA Ramen Bar and Robata, Saijo marks a shift toward smaller-scale, immersive dining experiences. The space is intentionally minimalist, centered around a chef’s counter where diners can watch each hand roll assembled and skewer grilled to order. The focus is on detail, technique, and ingredient quality — a departure from the more casual ramen shops that built the JINYA name.
Founder and CEO Tomo Takahashi says Saijo was inspired by his time in Saijo City in Hiroshima Prefecture, and it aims to blend that personal narrative with culinary tradition.
“Saijo is about simplicity, balance, and the power of small details,” Takahashi said in a prepared statement. “Every bite reflects craftsmanship — whether it’s the crunch of our nori or the marbling of our A5 wagyu.”
The menu revolves around two Japanese staples: hand rolls (temaki) made with first-harvest Hatsuzumi Nori from Fukuoka’s Ariake Sea, and kushiyaki (grilled skewers), which feature selections like A5 Miyazaki wagyu, pork belly chashu, and Chilean sea bass. Sushi rice is kept at a controlled temperature for ideal texture and flavor. Rounding out the menu are appetizers, hosomaki, beer, sake, and wine.
For those not dining in, Saijo offers takeout and delivery through major platforms including DoorDash, Uber Eats, and Grubhub. A variety of bento boxes will be available exclusively for off-premise dining.
Operating hours are Wednesday through Friday from 4:30 to 9:30 p.m., and weekends from noon to 2:30 p.m. for lunch and again from 4:30 to 9:30 p.m. for dinner. The restaurant will remain closed on Mondays and Tuesdays.
With the opening of Saijo, JINYA Holdings adds a new chapter to its growing portfolio, which began with Tokyo’s Sabakurou in 2000 and expanded across the U.S. with JINYA Ramen Bar. While smaller in size, Saijo signals a big move toward boutique Japanese concepts in L.A.’s ever-evolving food scene.
