In a city with a profound appreciation for Japanese food, Ototo has carved out a distinct space for itself by leading with the bottle. This is not a restaurant with a sake list, but a sake bar with a food selection, where the exploration of fermented rice is the main event. The beverage program, recognized for its depth and thoughtful curation, guides the entire affair. Instead of intimidating diners with technical jargon, the extensive collection is presented with a welcoming spirit. It is broken down into evocative categories such as “fruits and flowers,” “earth and umami,” or “delicious weirdos,” inviting conversation and discovery. This method demystifies a complex world, making Ototo a destination for both seasoned enthusiasts and the newly curious, establishing it as one of the most compelling places in Los Angeles to drink sake.\nThe food follows the drink’s lead, offering a sharp, focused assortment of Japanese drinking fare known as *sakana*. The kitchen’s output is designed for pairing and sharing, reinforcing the casual, pub-like atmosphere. Over time, certain dishes have become signatures of the house, like the Osaka-style okonomiyaki, a savory cabbage pancake celebrated as one of the best renditions in the city. Another recurring favorite has been the chicken katsu sando, a take on the fried chicken sandwich that has earned a loyal following. These plates, along with grilled items and fresh crudos, are not meant to be precious, but rather robustly flavored companions for an evening of drinking and conversation.\nThe room is centered around a snug, eleven-seat bar that fosters a convivial and sometimes rambunctious energy. As the sibling establishment to the more formal Tsubaki next door, Ototo—which translates to “younger brother”—embraces a more relaxed identity. It provides a lively backdrop for an education in craft-brewed *jizake*, where the quality of what’s in the glass is matched by the food on the plate.
