New American Cuisine with Global Influences

PHILOSOPHY

The Lazy Ox philosophy is simple, our execution anything but… To bring exceptional ingredients prepared artistically at an approachable price. We want to share our love with the purest ingredients so our guests can enjoy the art of eating and drinking by inviting you to discover our philosophy of “quality eating”.  Food and wine should not be intimidating or overlooked, it is our most intrinsic need and must be celebrated.  We make our ”Canteen wines” in Malibu with our good friend from Semler Winery.  We source our ingredients from local growers and reputable purveyors.  Service is casual and personal, yet professional with the true knowledge and passion of our food…….Voted “best new restaurant” by Angeleno Magazine, rated “3 stars” by the LA Times, “best burger in LA” by Eater LA, recognized as the “LA dining destination” by National Geographic, and the “favorite spot” in Little Tokyo by our neighbors……join us in celebration at the OX!

 

Michael Hide Cardenas | Creator

Born and raised in Yokosuka, Japan, Michael Hide Cardenas spent his early career as a teppan chef, after graduating from the Benihana Chef School in New Orleans. Michael worked at Teru Sushi for two years prior to his recruitment at Chaya as a manager where he spent time for five fruitful years doing managerial duties.   As Michael climbed the ladder of success, he joined the Nobu Matsuhisa team as a manager and again was quickly promoted to General Manager. After five years as a General Manager of the Matsuhisa restaurant in Beverly Hills, he left in 1996 and went on to open the first Sushi Roku concept as the creator and opening General Manager/Partner with the Innovative Dining Group with his partners in July of 1997.

Michael’s pure passion and experience along with his knowledge of food, wine, and culture make him a key ingredient within the Sushi Roku’s in LA and Las Vegas, BOA steakhouse’s, KATANA on Sunset, Robata Bar, Toranoko, Fat Spoon, and the Lazy OX Canteen. With more than twenty-five years in the restaurant industry, he continues to advise and coach the managers and chefs in the “art of fine wining and dining.” Michael speaks fluent Japanese and continues to travel to Japan and other countries several times a year to keep up with the trends and fashions of the restaurant business.