"The Migrant Kitchen" is an Emmy®-winning food series that explores California’s booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience. Visit the kitchens of those who have transformed the culinary landscape of the state, combining traditional ethnic cuisines and a fusion of new flavors and techniques to make it a food capital of the world. "The Migrant Kitchen" is produced in association with Life & Thyme.


Full Episodes

Upcoming Airdates

Beyond Pho

Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Diep Tran of Good Girl Dinette) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs.

Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.

  • 2020-12-03T04:00:00-08:00
    Link TV

The Jewish Deli

The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Factor’s Famous Deli has been a central pillar for the community for 70 years while newcomers like Micah Wexler and Michael Kassar of Wexler’s Deli bring a fresh take to classic deli food traditions.

  • 2020-12-08T22:00:00-08:00
    Link TV


Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes. The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant Badmaash and to the city of L.A. Featured in the episode: Downtown L.A.’s Badmaash.

  • 2020-12-10T04:00:00-08:00
    Link TV

Sequoia Sake

Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the US.

  • 2020-12-15T22:00:00-08:00
    Link TV


Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns. Sonoko Sakai is a teacher with a passion for buckwheat and the near-sacred art of soba noodles, and Seiichi Yokota knows how to prepare and preserve fresh fish with a traditional Japanese technique never seen before in Los Angeles. Each aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.

  • 2020-12-17T04:00:00-08:00
    Link TV

El Jardín

Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego. Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.

  • 2020-12-22T22:00:00-08:00
    Link TV

Explore The Restaurants

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American Chef Michael Cimarusti has created one of the most elegant and sought after dining experiences in Los Angeles. Behind his kitchen doors you’ll meet Guatemalan Kitchen Manager Jorge Dugal.
  • the migrant kitchen
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Indian The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant.
  • the migrant kitchen
Sonoko Sakai Cooking Courses
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In Japan, soba noodles are a serious matter. Great soba restaurants are found through word of mouth and are a highlight of a meal. Learn how to make your own with the help of whole grain activist and Japanese culinary expert, Sonoko Sakai.
  • the migrant kitchen
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Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns.
  • the migrant kitchen
Kobee Factory
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Wafa Ghreir has used her restaurant, Kobee Factory, as an outlet to showcase her pride in her Syrian culture and bring Middle-Eastern inspired food to many local residents.
  • the migrant kitchen
Guerilla Tacos
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When Chef Wes Avila first started Guerrilla Tacos in 2012 he wasn’t setting out to do something different—he was setting out to do something good. He had gone to culinary schools in California and France, had cooked alongside some of the most recognized chefs in the world.
  • the migrant kitchen
Taco Maria
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When Chef Carlos Salgado opened Taco María in 2013, he made a decision to honor his family’s culture and their hard work by making Mexican-inspired food with a reverence for its provenance.
  • the migrant kitchen
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Located in the heart of Beverly Hills along Canon Drive, Spago is the flagship restaurant of the Wolfgang Puck Fine Dining Group.
  • the migrant kitchen
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Chef Charles Olalia’s story is one of the pursuit of the American dream. Emigrating from the Philippines, Olalia climbed his way up the ladder, cooking for gastronomic destinations from the likes of French Laundry to Patina. But then he left the fine-dining world and moved on to pay homage to Filipino comfort food by opening RiceBar.
  • the migrant kitchen
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Brothers Chad & Chase Valencia, whose LASA pop-up, which offers an amalgam of Filipino and Californian fare, is serving to a full house every weekend.
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Eggslut’s menu is small but mighty, revolving mostly around breakfast sandwiches on brioche buns. But the signature dish just might be the soft coddled egg with potato puree, aka 'the Slut.' It arrives in a mason jar, and the pro move is to stir the egg and potatoes together. Scoop them out with a crunchy toasted baguette, which basically acts as an edible spork. The Slut became an instant Market classic, further testament to the incredible edible egg.
  • the migrant kitchen
Grand Central Market
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Los Angeles is a place of perpetual self-reinvention; so it should come as no surprise that the city’s largest and oldest public market, the iconic Grand Central Market, has continually evolved since opening in 1917. Over the decades, the open air market has reflected the ever-changing population and landscape of downtown L.A. with a rotating roster of vendors selling prepared foods and groceries.
  • the migrant kitchen
Broken Spanish
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Ray Garcia's modernist Mexican restaurant has been pushing the envelope of what Mexican cuisine means, re-inventing dishes such as the tamal.
  • the migrant kitchen
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Helmed by Bryant and Kim Ng, Cassia on the Westside continues the inventiveness of its predecessor The Spice Table with flavors that borrow from Vietnam and Singapore.
  • the migrant kitchen
Porridge + Puffs
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A pop-up for four years, Porridge + Puffs finally becomes a brick and mortar shop serving comfort food with a Vietnamese flavor.
  • the migrant kitchen
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Wexler's is a new traditional Jewish deli in Grand Central Market and also in Santa Monica owned by Micah Wexler and partner Michael Kassar.
  • the migrant kitchen
Factor's Famous Deli
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Factor's Famous Deli has kept the traditions and flavors of Jewish food alive in Los Angeles for 70 years and counting.
  • the migrant kitchen
Sequoia Sake
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Sequoia Sake brews right in the heart of San Francisco. On Saturdays, they open to the public and one can taste the freshest, liveliest sake available.
  • the migrant kitchen
El Jardin
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Inspired by the flavors Chef Claudette Zepeda-Wilkins experienced growing up between San Diego, Tijuana and Guadalajara, as well as during her travels throughout Mexico, the menu at El Jardín spotlights a nuanced approach to regional Mexican cuisine, refined and reinterpreted with local ingredients.
  • the migrant kitchen
Mister Jiu's
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After a decade of cooking around the globe, from Bologna to Shanghai to restaurants all over the Bay Area, Brandon found his greatest inspiration in his hometown of San Francisco. Mister Jiu's offers an elevated Chinese cuisine that is re-interpreted through his personal experience and lens.
  • the migrant kitchen
The Wok Shop
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A specialized store that focuses on Chinese cooking implements in the heart of San Francisco.
  • the migrant kitchen
Aburiya Raku
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A J. Gold top izakaya pick, this Vegas import with a sprawling izakaya menu and sake list delivers on many different fronts, from curls of sashimi, to house-made agedashi tofu, foie gras rice bowls, and udon with uni.
  • the migrant kitchen
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A trendy, minimalist New American restaurant celebrated for its offal specialties & other meat plates.
  • the migrant kitchen
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Prix fixe traditional Japanese-style tasting menu with French elements. Dine on nine courses served and eaten at a leisurely pace in a modern personable ambiance.
  • the migrant kitchen
Bar Uerukamu
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A small space in a Valley strip mall, Bar Uerukamu feels like a local's spot in the heart of Japan. With just five or so tables, the bar exudes an authentic atmosphere and offers Japanese-style pasta, fried chicken and sushi platter, and a good sake selection.
  • the migrant kitchen
Blue Ribbon Sushi, The Grove
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Blue Ribbon Sushi Bar & Grill showcases the Bromberg Brothers’ and partner Toshi Ueki’s dedication to the tradition of pristine quality fish and family-style Japanese fare. It offers Blue Ribbon staples such as Togarashi-spiced Fried Chicken served with Wasabi Honey and Oxtail and Bone marrow fried rice as well as an extensive wine, sake and cocktail menu.
  • the migrant kitchen
Blue Ribbon Sushi, Pacific Palisades
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Founded by chefs Eric and Bruce Bromberg, Blue Ribbon Sushi Bar & Grill provides guests with an array of fresh sushi, sashimi and family-style Japanese fare. The Palisades Village menu features melt-in-your mouth nigiri, sashimi and chef-crafted maki rolls, alongside shareable small plates or “zensai,” plus an extensive sake menu.
  • the migrant kitchen
Bone Kettle
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Bone Kettle brings the bold flavors of Southeast Asia to Old Town Pasadena. Enjoy family recipes of slow-cooked bone broth, small plates, desserts and drinks in a modern Java wooden villa-inspired dining room.
  • the migrant kitchen
Butcher's Daughter
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The Butcher’s Daughter is a plant-based restaurant, cafe, juice bar and “vegetable slaughterhouse." They treat fruits and vegetables as a butcher would meat: They chop, fillet and carve fresh produce into healthy vegetarian dishes and press them into pretty juices. They serve breakfast, lunch, dinner and weekend brunch. It also offers a daily-changing menu, which is 100 percent vegetarian, and mostly vegan and gluten-free.
  • the migrant kitchen
Chateau Hanare, West Hollywood
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Chateau Hanare focuses on kaiseki, a traditional Japanese culinary art form that reflects the ever-changing rhythms of the earth.
  • the migrant kitchen
Conservatory, West Hollywood
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The Conservatory offers inspired Californian cuisine and craft cocktails in the heart of West Hollywood.
  • the migrant kitchen
FIN, Culver City
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FIN offers Asian tapas and vibrant specialty craft cocktails served in a cozy candlelit dining room, lounge and bar, with sounds of upbeat music.
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FIN, Larchmont
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FIN offers Asian tapas and vibrant specialty craft cocktails served in a cozy candlelit dining room, lounge and bar, with sounds of upbeat music.
  • the migrant kitchen
Izakaya Gazen
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A Japanese owned-and-run restaurant that specializes in approachable fine-casual fare. In the daytime, it offers an assortment of single-person set lunches. For dinner it serves primarily share-oriented small (and not-so-small!) plates to be enjoyed with Japanese beer, shochu, or their large and varied assortment of sake.
  • the migrant kitchen
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At Hamasaku, Executive Sushi Chef Yoya Takahashi creates beautiful and whimsical sushi dishes, elevating and simply complementing the freshest and highest quality ingredients he can source.
  • the migrant kitchen
In Sheep's Clothing
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A hidden cocktail bar and listening lounge in the Arts District.
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Inko Nito, Downtown L.A.
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A fresh & unconventional twist on Japanese robatayaki. Enjoy dishes from the robata grill, cocktails on tap & sharing plates.
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Inko Nito, West Hollywood
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A fresh & unconventional twist on Japanese robatayaki. Enjoy dishes from the robata grill, cocktails on tap & sharing plates.
  • the migrant kitchen
Jinya Ramen, Downtown L.A.
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Meticulously aged for three days to maximize their flavor, Jinya Ramen Bar's noodles are made fresh daily and crafted to sink perfectly in your bowl with thick noodles for some broths and thin noodles for others.
  • the migrant kitchen
LDH, Santa Monica
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A restaurant specializing in open-fire style of Japanese cooking called robata-yaki where food is cooked over hot coals.
  • the migrant kitchen
Majordomo, Chinatown
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Majordōmo is a California restaurant from Momofuku.
  • the migrant kitchen
MTN, Venice
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MTN is an izakaya driven by California seasonality. The restaurant sources from local farmers, sustainable purveyors and family-run operations. The menu offers house made ramen and small plates.
  • the migrant kitchen
Q, Downtown L.A.
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Q features Chef Hiroyuki Naruke's expression of Edomae cuisine, a historical preparation dating to the Edo-period of Japan that was the first to combine raw sashimi-style fish with vinegar-seasoned rice. Q offers a refined and intimate opportunity for guests to savor and celebrate uncompromised Tokyo-style sushi here in Los Angeles.
  • the migrant kitchen
Robata Jinya, West Hollywood
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The original concept of Jinya was created in Japan and the izakaya-style restaurant features many traditional dishes and serves the Los Angeles area.
  • the migrant kitchen
Shibumi, Downtown L.A.
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Shibumi is a Japanese kappo-style restaurant and bar in downtown LA.
  • the migrant kitchen
Sushi Akatora, Manhattan Beach
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Sushi Akatora in Manhattan Beach serves up authentic Japanese sushi and modern izakaya cuisine prepared by master chefs.
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Sushi Go 55, Little Tokyo
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Sushi Go 55 has proudly been serving Los Angeles, CA, fresh and delicious sushi since 1929
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Sushi Ichi, Pasadena
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Traditional sushi rolls and sashimi with omakase options.
  • the migrant kitchen
Sushi Note, Sherman Oaks
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A 30-seat restaurant, Sushi Note is a cozy restsaurant with omakase-style meals from chef Kiminobu Saito. It also offers an extensive wine list.
  • the migrant kitchen
Umi by Hamasaku, West L.A.
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At Hamasaku, Executive Sushi Chef Yoya Takahashi creates beautiful and whimsical sushi dishes, elevating and simply complementing the freshest and highest quality ingredients he can source.
  • the migrant kitchen
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Yamakase offers traditional sushi omakase and unique Japanese fusion cuisine, artfully prepared by Executive Chef and co-owner Yama San. The restaurant has an extremely limited seating capacity and are only able to offer a restricted number of open public invitations each month.
  • the migrant kitchen
Domaine LA
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Domaine LA is a shop focusing on small production, honest wines from the United States and Europe.
  • the migrant kitchen
John and Pete's
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John & Pete's Fine Wine and Spirits has been owned and operated by John Pene and Pete Burra Sr. since Thanksgiving Day 1938.
  • the migrant kitchen
Meiji Tofu
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Meiji Tofu owner Koki Sato, 35, is the only Japanese tofu maker in the L.A. area. At his shop, he serves up tofu impossibly delicate it can be enjoyed just by itself.
  • the migrant kitchen
Arko Foods Market
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Yellow incandescent lights, slightly yellowed and oily glass cases paired off with a group of cooks dishing out a fresh batch of adobo and talking about the latest tsismis, gossip — sights like these are commonplace of any ol' turo-turo place. Originating from turo, Filipino for “to pick” or “to point,” turo-turo's are Filipino-run mom and pop fast food joints.
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La Cita
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For more than 60 years, La Cita bar has wrapped its arms around a diverse set of the city’s residents — from recent Central American immigrants to second generation Chicanx feminists — making people feel at home amid its red tiles and sparkling lights.
  • the migrant kitchen
China Cafe
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At the heart of the 100-year-old Grand Central Market market is a 60-year establishment that, to this day, draws consistent crowds: China Cafe. 
  • the migrant kitchen