Nose-to-Tail Dining in Little Tokyo

At b.o.s., rib-eye steak and short ribs mingle with the likes of carpaccio of tongue (pictured) and curried calves' brains. Order a la carte or throw caution to the wind with the restaurant’s $55 omakase dinner. To witness the talent of Chef David Bartnes, sit at the omakase-only bar.

Photo from b.o.s. / Facebook