Angelenos’ open minds and adventurous palates have made LA the center of Japanese American culinary innovation for over a century. Both mochi ice cream and California rolls trace their histories to Little Tokyo, while trailblazing chefs like Roy Yamaguchi and Nobu Matsuhisa introduced their Japanese-rooted cuisines with global influences to a local audience before helming their respective restaurant empires. With the opening of Ryla (@eat_ryla), N/Soto (@nsotorestaurant), Hansei, and Gunsmoke (@gunsmoke.la) — Japanese American chefs are continuing this storied legacy of thoughtful experimentation and genre-busting cooking. (via @eater_la) Tap the link in bio to read more on why Los Angeles is the epicenter of Japanese American cooking. 🎨: @lilleallen 📸: @wonhophoto