I was here about a year ago and got super lucky to go recently again. This place was still as amazing as I remembered. The menu is all seafood so if you are not a huge seafood person this might be not the right place. However, if you don't mind seafood or love seafood, this place will be your dream. Every bite you have here will blow your mind. In my humble opinion, this place has so much potential to get a Michelin star easily once they find the permanent location and get the beverage license. They only have 4 tables that can only accommodate 2 people per table so it's hard to get a reservation now. But I would highly recommend to all the foodies to give it a try since they will not be disappointed once they try the food.
L H.
I write this as I sit in the restaurant after finishing this amazing meal. 8 savory courses of bliss with 2 amazing dessert courses to finish off probably the best meal I've ever had. I knew going in it was going to be good but really really blown away by just how good it was. I would come back in a heartbeat, assuming I can capture another reservation. This truly was the most amazing culinary experience. Simple, clean, amazing, delicious!!
H L.
I write this as I sit in the restaurant after finishing this amazing meal. 8 savory courses of bliss with 2 amazing dessert courses to finish off probably the best meal I've ever had. I knew going in it was going to be good but really really blown away by just how good it was. I would come back in a heartbeat, assuming I can capture another reservation. This truly was the most amazing culinary experience.Simple, clean, amazing, delicious!!
Roy Behr
A truly unmatched experience.
Atmosphere: 5
Food: 5
Service: 5
Julia H.
Reminding me of Kato when they first started out, the small 8 seater restaurant is located in a shopping center of Howlin' Rays. It's on the 2nd floor without any signage. Chef Brian Balik came by and greeted everyone prior to service. 1. Hon mash tartlet: the onion and citrus cuts through the salty trout roe. A tasty combination. 2. Isaki with ensui uni: The fish was flavorful with the tarte gelee bringing out the sweetness of the uni 3. Kasugodai toast: nicely toasted milk bread with aioli but it slightly overpowers. Still so good. 4. Hotate: the scallop is very light and gets overpowered by the potato. Good but not sure if they go together. 5. Kinki with nagaimo: The sauce was really good. Dish reminded me of a more concentrated version of steamed fish you get at Chinese restaurants6. Katsuo with pesto: pasta cooked perfectly al dente. Katsuo is great fish that pairs well with them stronger pesto and ginger7. Aka amadai: soup was a bit salty for me and the radish didn't have much flavor. 8. Abalone risotto: the risotto was a bit too soft but had good umami. The abalone was nice and tender. 9. Mango sorbet: creamy pure mango. Can't go wrong here. Will be interesting if they can expand the desserts beyond sorbet in the future.Service was good. The restaurant had a relaxed atmosphere. Dinner took about 2 hours which is pretty good for the quality of the dishes. They are currently looking for a more permanent location and I for sure will be coming back again. I see great things in the future Chef Brian and his restaurant.
Natalie Y.
Thanks to my boyfriend, I had the opportunity to try Chef Brian's exquisite and delicate dishes for the first time. On a rainy Sunday night, a party of four, including his friends visiting from the East Coast, enjoyed the nine-course meal that included one dessert.Although the current location is temporary, it felt intimate and cozy, and the staff provided excellent service. The restaurant only offers one seating for eight people, which allows the chef to deliver his cuisine in the most perfect way possible. His attention to detail is evident in the beautifully presented dishes.Every single course was packed with flavor, complementing and delicate, showcasing the chef's impressive techniques. While each dish was memorable, I particularly loved the Iwashi Toast, Katsuo with Pesto, and Abalone Risotto. The Iwashi Toast, made with homemade milk bread, was soft but had a perfect texture, and the aioli and pickled red pepper complemented the sardine perfectly. The Katsuo with Pesto was a surprising combination that worked incredibly well, with freshly grated ginger playing an important role in bringing the pesto and tuna together. The Abalone Risotto was also a standout dish, with generous amounts of shaved black truffle from Spain adding more flavor, and gamtae, a type of edible green alga similar to seaweed, providing a unique savory flavor.The scallop and red tile fish were also executed perfectly, and the dessert, a sorbet made with Kishu Mandarin, was sweet and tangy, making it the perfect refreshing end to the meal.The service was attentive and on point, with the server ensuring our water cups were always full and taking away plates and utensils promptly.Overall, I am truly astonished by Chef Brian's cuisine, and it was undoubtedly a one-of-a-kind dining experience.
Ben Shokati
Love Chef Brian Baik and his team!!I've been here twice now and I can't stop raving about how amazing it is. They only opened up in Jan 2023 and are quickly working to expand the restaurant.If you're a foodie in Los Angeles, you MUST absolutely eat at Corridor 109. Chef Brian's work is a masterpiece. He has experience in so many different types of restaurants and he brings it all together in his unique dishes at this restaurant. There is seafood, Korean, Japanese, and Italian ingredients all fused together to give you the purest taste with complex ingredients and flavors. I won't spoil the tasting menu for you because its just so much more fun to experience it in person for yourself (it does rotate!). Good luck trying to decide which dish is your favorite because they will ask you! :DOther than the amazing food and ambience, I have to give it to Chef Brian and his team for being absolutely delightful people. They are so welcoming and accommodating even though they have such a small team and they go above and beyond to give it their best. They always engage with their patrons and try to get to know them. If you have small requests for your reservation, you can email them ahead and if given plenty of time then they do their best to help you out but its not guaranteed, you have to understand that they are a very very small team. I'm a super fan after my experience and I'm rooting for them all the way!!!
Ben S.
Love Chef Brian Baik and his team!!I've been here twice now and I can't stop raving about how amazing it is. They only opened up in Jan 2023 and are quickly working to expand the restaurant.If you're a foodie in Los Angeles, you MUST absolutely eat at Corridor 109. Chef Brian's work is a masterpiece. He has experience in so many different types of restaurants and he brings it all together in his unique dishes at this restaurant. There is seafood, Korean, Japanese, and Italian ingredients all fused together to give you the purest taste with complex ingredients and flavors. I won't spoil the tasting menu for you because its just so much more fun to experience it in person for yourself (it does rotate!). Good luck trying to decide which dish is your favorite because they will ask you! :DOther than the amazing food and ambience, I have to give it to Chef Brian and his team for being absolutely delightful people. They are so welcoming and accommodating even though they have such a small team and they go above and beyond to give it their best. They always engage with their patrons and try to get to know them. If you have small requests for your reservation, you can email them ahead and if given plenty of time then they do their best to help you out but its not guaranteed, you have to understand that they are a very very small team. I'm a super fan after my experience and I'm rooting for them all the way!!!
Ivan Corona
One of the best dining experiences I’ve ever had. The chef is cooking at a really high level using product that no one else has in Los Angeles. Using ingredients from Japan and Korea. The food coming from that kitchen is easily 2 Michelin stars. It is truly impressive how the chef is using such beautiful ingredients and letting them speak for themselves. He is showing incredible technique and really highlights each ingredient in every dish. I can’t wait to dine here again and see how the chef evolves.
I was here about a year ago and got super lucky to go recently again. This place was still as amazing as I remembered. The menu is all seafood so if you are not a huge seafood person this might be not the right place. However, if you don't mind seafood or love seafood, this place will be your dream. Every bite you have here will blow your mind. In my humble opinion, this place has so much potential to get a Michelin star easily once they find the permanent location and get the beverage license. They only have 4 tables that can only accommodate 2 people per table so it's hard to get a reservation now. But I would highly recommend to all the foodies to give it a try since they will not be disappointed once they try the food.
I write this as I sit in the restaurant after finishing this amazing meal. 8 savory courses of bliss with 2 amazing dessert courses to finish off probably the best meal I've ever had. I knew going in it was going to be good but really really blown away by just how good it was. I would come back in a heartbeat, assuming I can capture another reservation. This truly was the most amazing culinary experience. Simple, clean, amazing, delicious!!
I write this as I sit in the restaurant after finishing this amazing meal. 8 savory courses of bliss with 2 amazing dessert courses to finish off probably the best meal I've ever had. I knew going in it was going to be good but really really blown away by just how good it was. I would come back in a heartbeat, assuming I can capture another reservation. This truly was the most amazing culinary experience.Simple, clean, amazing, delicious!!
A truly unmatched experience.
Atmosphere: 5
Food: 5
Service: 5
Reminding me of Kato when they first started out, the small 8 seater restaurant is located in a shopping center of Howlin' Rays. It's on the 2nd floor without any signage. Chef Brian Balik came by and greeted everyone prior to service. 1. Hon mash tartlet: the onion and citrus cuts through the salty trout roe. A tasty combination. 2. Isaki with ensui uni: The fish was flavorful with the tarte gelee bringing out the sweetness of the uni 3. Kasugodai toast: nicely toasted milk bread with aioli but it slightly overpowers. Still so good. 4. Hotate: the scallop is very light and gets overpowered by the potato. Good but not sure if they go together. 5. Kinki with nagaimo: The sauce was really good. Dish reminded me of a more concentrated version of steamed fish you get at Chinese restaurants6. Katsuo with pesto: pasta cooked perfectly al dente. Katsuo is great fish that pairs well with them stronger pesto and ginger7. Aka amadai: soup was a bit salty for me and the radish didn't have much flavor. 8. Abalone risotto: the risotto was a bit too soft but had good umami. The abalone was nice and tender. 9. Mango sorbet: creamy pure mango. Can't go wrong here. Will be interesting if they can expand the desserts beyond sorbet in the future.Service was good. The restaurant had a relaxed atmosphere. Dinner took about 2 hours which is pretty good for the quality of the dishes. They are currently looking for a more permanent location and I for sure will be coming back again. I see great things in the future Chef Brian and his restaurant.
Thanks to my boyfriend, I had the opportunity to try Chef Brian's exquisite and delicate dishes for the first time. On a rainy Sunday night, a party of four, including his friends visiting from the East Coast, enjoyed the nine-course meal that included one dessert.Although the current location is temporary, it felt intimate and cozy, and the staff provided excellent service. The restaurant only offers one seating for eight people, which allows the chef to deliver his cuisine in the most perfect way possible. His attention to detail is evident in the beautifully presented dishes.Every single course was packed with flavor, complementing and delicate, showcasing the chef's impressive techniques. While each dish was memorable, I particularly loved the Iwashi Toast, Katsuo with Pesto, and Abalone Risotto. The Iwashi Toast, made with homemade milk bread, was soft but had a perfect texture, and the aioli and pickled red pepper complemented the sardine perfectly. The Katsuo with Pesto was a surprising combination that worked incredibly well, with freshly grated ginger playing an important role in bringing the pesto and tuna together. The Abalone Risotto was also a standout dish, with generous amounts of shaved black truffle from Spain adding more flavor, and gamtae, a type of edible green alga similar to seaweed, providing a unique savory flavor.The scallop and red tile fish were also executed perfectly, and the dessert, a sorbet made with Kishu Mandarin, was sweet and tangy, making it the perfect refreshing end to the meal.The service was attentive and on point, with the server ensuring our water cups were always full and taking away plates and utensils promptly.Overall, I am truly astonished by Chef Brian's cuisine, and it was undoubtedly a one-of-a-kind dining experience.
Love Chef Brian Baik and his team!!I've been here twice now and I can't stop raving about how amazing it is. They only opened up in Jan 2023 and are quickly working to expand the restaurant.If you're a foodie in Los Angeles, you MUST absolutely eat at Corridor 109. Chef Brian's work is a masterpiece. He has experience in so many different types of restaurants and he brings it all together in his unique dishes at this restaurant. There is seafood, Korean, Japanese, and Italian ingredients all fused together to give you the purest taste with complex ingredients and flavors. I won't spoil the tasting menu for you because its just so much more fun to experience it in person for yourself (it does rotate!). Good luck trying to decide which dish is your favorite because they will ask you! :DOther than the amazing food and ambience, I have to give it to Chef Brian and his team for being absolutely delightful people. They are so welcoming and accommodating even though they have such a small team and they go above and beyond to give it their best. They always engage with their patrons and try to get to know them. If you have small requests for your reservation, you can email them ahead and if given plenty of time then they do their best to help you out but its not guaranteed, you have to understand that they are a very very small team. I'm a super fan after my experience and I'm rooting for them all the way!!!
Love Chef Brian Baik and his team!!I've been here twice now and I can't stop raving about how amazing it is. They only opened up in Jan 2023 and are quickly working to expand the restaurant.If you're a foodie in Los Angeles, you MUST absolutely eat at Corridor 109. Chef Brian's work is a masterpiece. He has experience in so many different types of restaurants and he brings it all together in his unique dishes at this restaurant. There is seafood, Korean, Japanese, and Italian ingredients all fused together to give you the purest taste with complex ingredients and flavors. I won't spoil the tasting menu for you because its just so much more fun to experience it in person for yourself (it does rotate!). Good luck trying to decide which dish is your favorite because they will ask you! :DOther than the amazing food and ambience, I have to give it to Chef Brian and his team for being absolutely delightful people. They are so welcoming and accommodating even though they have such a small team and they go above and beyond to give it their best. They always engage with their patrons and try to get to know them. If you have small requests for your reservation, you can email them ahead and if given plenty of time then they do their best to help you out but its not guaranteed, you have to understand that they are a very very small team. I'm a super fan after my experience and I'm rooting for them all the way!!!
One of the best dining experiences I’ve ever had. The chef is cooking at a really high level using product that no one else has in Los Angeles. Using ingredients from Japan and Korea. The food coming from that kitchen is easily 2 Michelin stars. It is truly impressive how the chef is using such beautiful ingredients and letting them speak for themselves. He is showing incredible technique and really highlights each ingredient in every dish. I can’t wait to dine here again and see how the chef evolves.
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