A Tokyo-Italian cuisine concept restaurant from California-based restaurant group Ozumo Concepts.

Tokyo-based Yoshiyuki Okuno, chef-owner of Michelin-acclaimed La-Brianza has teamed up with Tony Messina, the 2019 James Beard Award-winning chef of UNI in Boston, to launch Okuno’s innovative blend of Italian cuisine with Japanese influences. Diners can expect fresh-made pasta dishes with Japanese toppings, a crudo bar with fresh seafood, and charcoal and wood-fired mains, including hand-selected A4 Wagyu beef.

Cass Calder Smith designed the 183-seat restaurant in Hollywood’s iconic Columbia Square. A large and beautifully lit lounge offers an extensive selection of craft cocktails as well as a robust Italian wine program. A 49 seat outdoor patio, serenely located inside the Columbia Square courtyard, offers outdoor dining options including a cozy fireplace lounge. 

Ideal For

Fusion food, paired Italian and Japanese flavors

Signature Dishes

Eggplant parmigiana agnolotti; tuna crudo with eggplant caponata with burrata, and basil; a yuzu tagliatelle with crab, poppyseed, and parmigiano; and a karaage-style chicken Milanese.

Signature Drinks

A reworked Old Fashioned called the Kodawari with whiskey, sesame, banana, amontillado, and black walnut; the Tachinomi made with sour vodka, passionfruit, aperol, citrus, cacao, and Japanese cinnamon and the Honou margarita with tequila, shishito pepper, lemon, yuzu kosho, and salt/spice rim.