In a city obsessed with shushi, this place reminds us that Japanese cuisine includes a variety of culinary styles. Here at Koshiji, the specialty is yaitori (skewered chicken parts, grilled over special charcoal) and kushiyaki (other, non-chicken ingredients cooked in the same fashion). Indulge in a variety of items---chicken livers witt teriyaki sauce, quail eggs, miso-glazed duck, scallops, miniature lemon pepper-scented lamb chops, salmon, asparagus, and stuffed mushrooms. Most everything served in this simple, traditionally decorated restaurant is robustly flavored and practically addictive---and it's nice to find a Japanese restaurant in L.A. that doesn't offer a California roll!