Taberu: Tokyo Flavors Meet LA’s Arts District
Experience the authentic flavors of Tokyo at Taberu, a Japanese gastropub in LA’s Arts District. Known for its yasai maki skewers—fresh vegetables wrapped in pork belly—and innovative dishes like chili relleno with a Japanese twist, Taberu offers exceptional quality at fair prices. Enjoy a welcoming atmosphere, traditional Japanese hospitality, and a menu inspired by everyday Tokyo cuisine.
In the bustling Arts District of Los Angeles, a unique Japanese gastropub introduces authentic Tokyo dining to the local scene. Taberu, helmed by restaurateur Gisen, brings the true flavors of Japan to LA with an emphasis on authenticity, quality, and affordability.
We spoke with Gisen to uncover the story behind Taberu, its standout dishes, and how it’s changing the way Los Angeles experiences Japanese cuisine.
A Culinary Journey From Tokyo to LA
Gisen’s journey to Taberu began two decades ago when he moved from Los Angeles to Tokyo for a career in acting. What started as a short-term stint working part-time at a restaurant, turned into a long-term love for the restaurant industry. Over the years, Gisen produced more than 45 restaurants and owned 20 in Japan, all while also organizing concerts for international superstars like Paul McCartney and Taylor Swift.
Returning to LA with his family, Gisen had a vision: to introduce the everyday cuisine of Tokyo to Los Angeles. “I didn’t want to bring over sushi or ramen,” he explained. “I wanted something authentic—what Tokyo people eat daily—and that’s what Taberu is all about.”
Signature Dishes That Wow
Taberu’s menu offers something entirely new to LA diners: yasai maki—fresh vegetables wrapped in pork belly, grilled to perfection on skewers. This standout item has become a signature dish, offering a deliciously healthy option for customers.
Other popular dishes include yakisoba which is noodles wrapped in pork belly, oyster mushrooms also wrapped in pork belly, and a LA-inspired chili relleno filled with spicy ground pork and topped with cheese. Each dish showcases Gisen’s dedication to innovation, with flavors rooted in traditional Japanese cooking and subtle nods to local preferences.
When asked about his personal favorites, Gisen points to the yasai maki and the grilled chili relleno. “They’ve been a hit, and there’s really nothing else like them in LA,” he said.
Blending Cultures Through Hospitality
At Taberu, the experience goes beyond the food. Gisen has worked to replicate the hospitality and work ethic he admired in Japan. “In Japan, everyone works for the betterment of the company, and great service is a given,” he explained. To instill this mindset in LA, Gisen and his team lead by example. Whether it’s washing dishes, cleaning restrooms, or bussing tables, no task is beneath anyone—including the owners and managers.
This hands-on approach has created a family-like environment at Taberu, where the entire team works together to ensure guests have a memorable experience. “We’re all gears in a machine,” Gisen said. “If one part is missing, the whole thing breaks.”
What’s Next for Taberu?
As Taberu approaches its second anniversary, Gisen continues to refine the experience for his guests. While the focus remains on introducing Los Angeles to lesser-known Tokyo dishes, Gisen is also exploring ways to make the Arts District location a staple in the community.