Yamashiro Hollywood is a time-honored destination that combines culture and cuisine into one unforgettable dinner in the Hollywood Hills. And at the center of this legendary institution is Executive Chef Jae Hee Lee, a master of Japanese culinary arts whose passion has influenced Yamashiro’s evolution over the last several years. Chef Jae has played an important role in confirming Yamashiro’s position as a cultural icon in Los Angeles.
Operating under Boulevard Hospitality Group, Yamashiro Hollywood reflects the company’s mission of breathing new life into landmark destinations. Boulevard Hospitality Group is known for transforming culturally-rich venues into thriving experiences, and Yamashiro is a prime example. Yet, the restaurant’s staying power is not just about the view or the architecture, it is the fantastic food that keeps guests coming back. That soul is found within every plate by Chef Jae Hee Lee, whose guiding mantra, “ichi-go, ichi-e” runs every dish prepared under his direction. It is a message that turns every meal into a once-in-a-lifetime opportunity, emphasizing the importance of the present moment.
Yamashiro’s menu is known to change with the seasons, and according to Chef Jae, a fresh wave of dishes is coming soon. Diners can expect exciting new creations like hiyashi tantanmen with udon noodles, kakuni short rib, and lobster ravioli, all made with the same precision that has become Chef Jae’s hallmark. When asked about his approach to designing a new dish, he shares, “We first find what the market has to offer, and then we go into techniques applied for an ingredient.” This process results in a final dish that is a beautiful combination of fresh flavors. “The ingredients speak for themselves,” he often says. “We are just there to introduce them to each other.” This belief is shown in his approach to cooking, which honors the integrity of each component while maintaining tradition. His use of quality ingredients and seasonal produce is what makes Yamashiro’s cuisine so memorable.
Yamashiro’s private rooms are perfect for hosting intimate or large-scale events
While Chef Jae refrains from naming a favorite dish, calling it “an impossible thing to choose,” Yamashiro regulars have their go-to favorites. The Green Dragon Roll is a blend of daikon, shiso, salmon, tuna, Hamachi, tai, cucumber, asparagus, avocado, and nama shoyu that is known for its colorful presentation and unique flavors. The White Dragon Roll, wrapped in soy paper and filled with shrimp tempura, kanikama, Hamachi, cucumber, sesame, and shiro ponzu, brings a crisp texture and a tangy finish that lingers on the palate. Additionally, the Yamashiro Roll offers a tasty combination of tuna, salmon, Hamachi, avocado, serrano, crispy onions, spicy mayo, and eel sauce. Even better, sushi boats filled with chef-curated nigiri and sashimi options make for a sharable centerpiece ideal for guests looking to explore the spectrum of Yamashiro’s offerings in one sitting.
Yet, what makes Yamashiro truly special is more than what is plated. With its majestic views of Los Angeles that stretch from Beverly Hills to Wilshire, the restaurant provides an immersive experience in Japanese design and architecture. Guests dine under ornate wooden beams, stroll through a courtyard featuring a 600-year-old pagoda and antique Buddha statue, and sip sake as koi swim beneath their feet in the tranquil ponds. Spaces like the Skyview Room offer panoramic views of the city, making Yamashiro the perfect location for romantic dinners and high-profile celebrations. The Koi Dining Room, ideal for wedding receptions, birthdays, or business gatherings, allows privacy, while the Garden Courtyard lets guests explore elements of nature and history in every corner. Yamashiro has become one of the most versatile venues in Los Angeles for hosting events of every kind, from intimate engagements to grand affairs.
In fact, Yamashiro’s appeal has always drawn the elite. Hollywood legends such as Marilyn Monroe, Frank Sinatra, and even modern stars like Brad Pitt have all dined within its walls. Its mystique continues to attract a loyal and diverse crowd, including tourists, locals, and celebrities. Still, for Chef Jae Hee Lee, the most meaningful part of his journey is not the acclaim or the view, it is the people he works with. “Watching the growth of my staff, seeing them develop their own skills and seeing them succeed in the industry” has been the most proud achievement of his career. Under his leadership, many Yamashiro chefs have developed their skills and gone on to thrive in the restaurant industry.
As Yamashiro moves toward its new seasonal offerings, Chef Jae continues to honor the restaurant’s legacy while evolving its menu. His dedication ensures that while the scenery may remain timeless, the food is fresh and new. Thanks to the soulful leadership of Chef Jae Hee Lee, every visit feels like a moment worth savoring – ichi-go, ichi-e.
Written in partnership with Tom White
