Press

ROLLING STONE

This pop-up is the co-creation of Jeffrey Lunak, a disciple of Iron Chef fusion master Masaharu Morimoto. His partner is Nic Adler, owner of crusty Sunset Boulevard club The Roxy. Fittingly, this thing pushes up against the edge of indecency, even if it's not so punk to eat a hotdog with a fork and knife. This dog contains multitudes. It's salty-savory as you'd expect, but the unctuous mess topping the foot-long beef frank – good snap, by the way – ensures your every taste bud get

VOGUE

And this new East-Meets-West L.A. cuisine may actually be a trend. The Coachella festival’s hottest food stand has gone brick and mortar. It opened last month on an ultra-hip strip of Western Avenue in Koreatown. Think all American: perfectly grilled hot dogs with a south of the border edge mixed with ultra-Japanese toppings—nori sushi, jalapeño, scallions, teriyaki sauce, cilantro, and that’s only a start.

My favorite is the signature Sumo Dog, doused with pickled peppers, wasabi relish (which I wish they would bottle), spicy mayo, teriyaki sauce, minced onion, furikake (whatever that is), and kizami nori. And there’s The Godzilla, a beef hot 

THRILLIST

Remember that fancy hot dog you had at Coachella that one time? Same. Festival pop-up Sumo Dog brought its Palm Springs vibes permanently to Koreatown with the opening of this small storefront in early 2017. Hot dogs with a Japanese bent are the focus, like the namesake Sumo Dog, a sensory overload topped with pickled peppers, wasabi relish, spicy mayo, teriyaki sauce, furikake, and seaweed. Get it with a side of sushi rice tater tots and top it off with soy milk soft-serve.