Newly opened in the last 3 months, Kodo combines the incredible styles of Japanese Izakaya, robata grilled dishes as well as sushi. Chef Yoya Takahashi hails from Kyoto and owner David Wynn (of Kensho Hollywood) have created an intimate space with gorgeous interiors that have a museum-like quality with its bespoke artifacts. My favorite menu items are the mackerel, yuzu salmon, and tsukune meatball with a golden yolk and yakitori sauce.

Wanderlust Creamery has the most unique and well-crafted ice cream in the world, yes the world. Every unique flavor at Wanderlust is inspired by Chef Adrienne Borlongan and co-founder JP Lopez's own wanderlust and inspiration found in their worldly travels. My favorite flavors are the Ube Malted Crunch, Thai Iced Tea, Sticky Rice Mango (v), and the Vietnamese Rocky Road. Truly unique in appearance and flavor, this ice cream parlor stands above any you've ever had.

One of my favorite kbbq spots in LA. You will find dry-aged meats, tender pork belly, and a mile-long beef tartare over rice. The elegant design of the interiors and the smoky smells of charcoal grills will elevate the Korean bbq experience to a place of new heights.

Located as a truck in a gas station parking lot, Leo's tacos has the BEST al pastor taco in LA. Served with a slice of roasted pineapple, make sure to get 3-4 with a cup of horchata. Open late at night, it's my go-to spot for street tacos in the evening hours.

This is my favorite omakase in LA. Chef Phillip Frankland Lee & Margarita Kallas-Lee have created a speakeasy omakase experience with some of the most inventive bites I've ever experienced. One of my favorites is the hamachi yellowtail with cornbread pudding and sourdough breadcrumb. Truly one of the best and most unforgettable settings.

Chef Daniele Udite of Pizzana makes one of the best pizzas in LA. Located in Brentwood on the west side, my favorite pizza is the cacio e pepe, and don't forget to try their pasta too. Chef Daniel is doing some amazing work and is constantly reworking the menu to bring innovation to tradition.