What they say

“We are a Filipino-American restaurant, and our entire team has direct immigrant roots. One of our goals is to grow a sense of community, creativity, and artistry. Our menu is based on the seasons and we only purchase from reputable purveyors to provide the best quality food and good practices. Most of our staff meals are made from leftover cuts and vegetables to reduce food waste. We work in partnership with Britt Browne of Finca Tierra to compost any remaining produce.”

Signature Dishes

Crispy duck arroz caldo (confit duck leg with brown rice porridge made with a ginger and leek broth, pea tendrils tossed in calamansi juice, and crispy garlic); beef kilawin (raw meat marinated in fish sauce, vinegar, and spices, dusted with scallion powder and served with taro chips); kinilaw (rockfish cured in sugar, palm, coconut, native vinegars, and spices, with coconut cream vinaigrette, fermented chili paste, kohlrabi slices, scallions, and crispy shallots).

What we say

Lasa began as an experimental popup, and that sense of ever-evolving creativity fuels this inventive take on Filipino cuisine through a Californian lens. Unique ingredients awaken the senses and make eating at Lasa a true delight.

What others say

“The Valencia brothers, L.A.-bred Filipino-Americans, are simultaneously showcasing their heritage and embracing the bountiful produce of California.” –Andy Wang, Food & Wine


Modern Filipino-American restaurant in LA


Chase Valencia, general manager/co-owner & Chad Valencia, chef/co-owner


Lunch Tuesday to Sunday, dinner Wednesday to Sunday


727 North Broadway #120, Los Angeles, CA 90012


+1 213 400 8610



Price guide

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