Tamon is located on the second floor of the Miyako Hotel in downtown Los Angeles. This is the second year since the restaurant has opened its doors. As you enter, Tamon”Ēs luxurious, chic and modern space unfolds before your eyes. To your delight, the prices at this restaurant are quite reasonable despite the fancy ambience. Tamon offers a wide variety of dishes. The menu includes tapas, large funamori (assorted foods beautifully arranged on a boat-shaped serving dish), as well as kaiseki ryori (light tea ceremony dishes) ranging from casual side dishes to fine high-end menu items. The array of delicious tapas go really well with drinks. Many of these unique items are only available at Tamon. Although funamori dishes are becoming a rare sight at other Japanese restaurants nowadays, Tamon still keeps this traditional, and a bit extravagant dish on its menu. Funamori is great for family gatherings, anniversaries, and other memorable occasions. Kaiseki ryori, on the other hand, promises rich and fancy meals for everyone to remember.
Tofu Steak and Mushroom $6.00
Shimeji, enoki, and other tasty mushrooms are sauteed in a sweet and sour sauce made with teriyaki sauce and ketchup. Mushrooms are sauteed to perfection, so that you can enjoy the unique texture of this signature autumn taste. The mushrooms are then used to envelope a tofu steak. When you break through the layer of mushrooms outside, the golden brown tofu steak appears. Although the tofu is drained of excess water prior to cooking, it is still moist and smooth. The harmony of each ingredient and the special sauce is simply delightful. Once you try the combination of tofu and mushrooms in this dish, you will definitely become addicted.
 
Kuzu Trio $8.00
A vinegar flavored mini rice ball is deep-fried and topped with spicy tuna. That is what you see in the left front of the picture. The blue glass holds marinated sashimi. The special house sauce a la Tamon is the key to this ceviche (citrus marinated seafood originally from Peru). This unique sauce is a mixture of Puerto Rican aji habanero paste and citrus juice. White meat fish, shrimp, tuna and salmon are marinated in this sumptuous sauce for a short time. Garlic and pepper, added as accents, gives this dish a depth of flavor. Last, but not least, the ceramic spoon holds samples of the freshest seafood of each day. When I visited Tamon, pieces of fresh yellowtail and salmon roe were offered.