kojima_wla Facebook ad: “[Setsubun]”

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[Setsubun] In February, Japan observes Setsubun, a seasonal turning point marked by the throwing of roasted beans to ward off misfortune and welcome good fortune. With wishes for health and well-being, we clear the mind and lean into the crisp air of lingering winter. Though winter’s chill remains, February carries the quiet signs of spring. It is a time of transition—where depth meets lightness, and warmth blends with clarity. At KOJIMA, we present an omakase that reflects this delicate passage from winter to spring. • Bamboo Shoots (Takenoko) Earthy and fresh, announcing the arrival of the new season. • Shinshu Wagyu House-Ground Hamburger Steak Carefully ground in-house to gently draw out the natural sweetness and umami of wagyu. • Yari-Ika with Roe (Komochi Yari-Ika) Tender flesh layered with the rich flavor of roe—a seasonal delicacy. • Sakura Ebi (Cherry Shrimp) Small yet deeply flavorful, carrying the gentle promise of spring. • Natural Wine Thoughtfully selected to quietly harmonize with the ingredients and the season. Each dish reflects the subtle shift of the season. We invite you to experience the delicate beauty of February at KOJIMA. ✨ Reservations via Tock (link in bio) 📍 KOJIMA – 2130 Sawtelle Blvd, Ste 211, Los Angeles, CA 90025 【節分】二月、季節の分かれ目に豆まきを行い、厄を祓い福を迎える。 無病息災を願い、心を澄まし、余寒の残る澄んだ空気に身を寄せる。 日本はまだ冬の寒さを残しながらも、静かに春の兆しが感じられる季節。 深みと軽やかさ、ぬくもりと清らかさが交差する、移ろいの時期です。 KOJIMAでは、冬から春へと向かうこの時季ならではのおまかせをご用意しております。 ・筍（たけのこ） 土の香りと瑞々しさを備え、春の訪れを告げる旬の味わい。 ・信州和牛 自家挽ハンバーグ 店内で丁寧に挽いた和牛の旨味と甘みを、やさしく引き出した一品。 ・子持ちヤリイカ やわらかな身に、卵の旨味が重なる季節ならではの味覚。 ・桜海老 小さな身に凝縮された香ばしさと甘みが、春の気配を運びます。 ・ナチュラルワイン 素材に寄り添い、料理と静かに調和する一本を厳選。 季節の移ろいを映す一皿一皿。 2月の繊細な美しさを、ぜひKOJIMAでご体験ください。 ✨ ご予約は Tock（プロフィールリンクより） 📍 KOJIMA – 2130 Sawtelle Blvd, Ste 211, Los Angeles, CA 90025 #KOJIMALA #FebruaryOmakase #SeasonalOmakase #JapaneseFineDining #WabiSabiDining #ShunCuisine #TasteOfJapan #Takenoko #Wagyu #YariIka #SakuraEbi #NaturalWine #LosAngelesDining

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