Kojima
Los Angeles, CA · Japanese / Kappo Omakase
High quality cooking, worth a stop. Awarded by the MICHELIN Guide, not by WagyuSpot. Our verification covers this venue's Wagyu sourcing only.
Tier 3 · Menu claim only What the tiers mean
This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
Why it's listed
Kojima is a Michelin-recommended eight-seat kappo-style omakase counter in Sawtelle Japantown led by Tokyo transplant chef Hayato Kojima. There is no printed menu; the roughly dozen $200 courses change nightly to whatever the chef prepares, and a Wagyu course - reported by press to use an ultra-rare Tanegashima Wagyu - appears as one rotating course alongside Toyosu-market fish. Wagyu is a genuine but occasional feature rather than a dedicated program, so it sits in review pending confirmation of frequency and provenance.
Wagyu on the menu
- Japanese
- Brand / Prefecture
- Tanegashima (Kagoshima Prefecture)
- Grade
- Not listed
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| Japanese | Tanegashima (Kagoshima Prefecture) | Not listed | Not listed |
Menu rotates This kitchen changes its menu, so the cuts above may vary by night. Confirm with the venue before booking around a particular one.
The experience
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Evidence on file
“there are eight counter seats, one table, and no menu... a kappo-style omakase-$200 for a dozen or so courses-that consists of whatever he feels like whipping up that evening. (One visit included 'melty wagyu with garlic sauce.')”
theinfatuation.com “The wagyu beef course is made with a subtler, ultra-rare type of Wagyu from Tanegashima that isn't regularly available anywhere else in the United States.”
timeout.com
Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.
Something wrong with this restaurant? Tell us
Common questions
- Does Kojima serve real Wagyu?
- Its own current menu advertises Wagyu, and that claim was read directly on July 17, 2026. What the menu does not do is say which Wagyu: no prefecture, grade, breed status or producer is published, so the sourcing cannot be checked from outside. That is a gap in what is written down rather than a suggestion that anything is wrong with the beef, and plenty of kitchens buy carefully without printing the details.
- What kind of Wagyu does Kojima serve?
- Its menu discloses Tanegashima (Kagoshima Prefecture). Each of those is taken from the venue's own current materials rather than from a review or a listing site, and the evidence behind it is quoted further down this page.
- Why is Kojima listed without a Wagyu badge?
- Because a badge here means the sourcing was checked, not that the food is good. This listing is published because the venue genuinely advertises Wagyu on its own current material, and it carries no badge because that material does not say which Wagyu. If the venue publishes the prefecture, grade, breed status or producer, the listing can move.