Majordōmo

The story

Crafted with passion, served with love

The Momofuku Table Comes to Los Angeles

Majordōmo is the Los Angeles home of the Momofuku restaurant group, situated on Naud Street in the city's Chinatown-adjacent industrial corridor. The cooking lands squarely at the intersection of Asian and Californian cuisine — a combination that feels entirely natural here, where Korean pantry staples, Japanese technique, and California produce share equal standing on the plate.

What's on the Menu

The menu is built for sharing and moves fluidly from delicate raw preparations to serious large-format centerpieces. On the lighter end, Sliced Yellowtail arrives with passionfruit, chive, and daikon, while Tuna Carpaccio is finished with avocado, yuzu, and sesame. The Bing section — flatbreads with toppings ranging from cultured butter and caviar to ricotta with chili crunch — makes for an easy, convivial start.

Mains push the kitchen's range. The Sizzling Wagyu Zabuton with green peppercorn, perilla, and tare sits alongside Grilled Iberico Pork with gochujang and charred gem lettuce — dishes that read as distinctly Asian-Californian without straining for the label. The large-format options are the table's anchor: a Smoked Bo Ssäm (pork shoulder with sesame leaf and condiments, feeding four to six) and the Whole Plate Short Rib, served ssäm-style with beef rice, require advance notice but reward the planning.

Weekend brunch on Saturdays and Sundays adds another dimension, with a separate lineup running late morning through early afternoon.

Drinks and Recognition

Wine Spectator awarded Majordōmo its Best of Award of Excellence in 2024, a recognition that reflects the seriousness of a list offered by the glass across still wine, sake, and thoughtfully composed cocktails. The bar program holds its own alongside the food rather than playing second fiddle.

Private Dining and the Space

The heated patio accommodates groups of up to 24 for private events, with set menus built around the same large-format dishes that anchor the dinner service. The menu evolves regularly, and the kitchen handles dietary accommodations on a case-by-case basis — a practical flexibility that matches the restaurant's unfussy, generous spirit.