"One of the very few places in LA that bincho use charcoal for grilling. We go here at least once a week and make it a point to take all we know here... they are never disappointed. A few tips: 1) Be ready to wait between the hours from 7 am to 9 pm. They can go later, but they can run out of good stuff (heart and liver). 2) If you can, it is more fun to sit at the bar and learn the grill guys. Buy them a beer and see what happens next. 3) Make sure the chicken meat balls, liver and hearts (especially and regularly) and the pig bell wrapped around Enoki 4) Make sure to immerse a small mix of vinegar and yuzu kusho on your plate. 5) Be ready for a fun, loud time."
