Fickle offers a 10 percent discount on all food items to USC students, Metro riders and Metro employees (Janelle Cabuco / Neon Tommy).

While The Sandwich Smith offers a more casual dining experience during the day, Fickle is a seasonally inspired, farm-to-table restaurant open at night in the exact same location.

“The Sandwich Smith was a concept that Chef James had been working on for a while. It's one of his favorite foods, and he was always creating unique and different sandwiches, with ingredients like fried chicken and crispy cod at home. Chef James and his wife Janice decided to bring that concept to Little Tokyo,” said Jenni Hwang, Fickle’s marketing and public relations director. “After searching for a location for almost two years, they fell in love with the space, but the building owner stated that the space must be open at night, so they came up with Fickle. A fun, culinary inspired concept with beer and wine.”

Little Tokyo has an array of great Japanese food, but Executive Chef James Ta and his wife wanted to bring something new and different to the area. 

The name “Fickle,” reflects the restaurant concept of being able to serve all types of dishes. Since Fickle is a farm-to-table restaurant, Ta is able to be picky, or fickle if you would have it, with the ingredients he uses. 

“[Fickle is] rooted in the tradition of offering fresh, quality and thoughtfully sourced ingredients,” said Hwang. “Inspired by all types of cuisine and influences, Chef James Ta brings a modern take on traditional classics.”

Fickle’s menu changes seasonally, and just last night, Fickle began serving their new spring menu.

“I tried to enhance a new birth of flavors and emotions with this menu,” said Ta. “I want my diners' senses to wake up and become alive just as everything does during this time of year.”

This spring, Fickle will continue to offer one of its family favorites, Roasted Bone Marrow, and will also offer a variety of other dishes that are worth noting, such as the Suzie Farms Broccolini, the Santa Barbara Uni Bún, and the Ginger Marinated Flat Iron Steak. 

“The thing that [inspires] me the most [when creating a menu] is if a dish will trigger a happy moment or nostalgic memory. Also, if it does, this dish will taste like love and joy,” said Ta. “I grew up in Utah with four seasons, so every season has some sort of distinct influence on my moods.”

Both Ta and Fickle’s sous chefs try to have fun with the dishes they create. Since Fickle does not specialize in one type of cuisine, Fickle’s chefs are able to create dishes that combine flavors from all around the world. 

“The dishes are inspired by all types of cuisines, but there is a focus on Asian flavors and spices. Overall, we'd like to consider it elevated comfort food,” said Ta. 

One of the greatest things about Fickle is that every one of their dishes is filled with fresh and locally sourced ingredients. 

“I shop everyday everywhere, [such as] farmers markets [and] Los Angeles produce markets. I call my meat and seafood guy everyday. I go to local Asian markets. [I go] anywhere I know I can get the best ingredients,” said Ta. 

Another great aspect of Fickle is that it has a fun and casual atmosphere. However, Ta says that customers should always “expect the unexpected.” Fickle likes to constantly change its menu and keep its guests on their toes while still offering house favorites. 

Additionally, Fickle offers a great happy hour, which is available Monday to Friday from 5 p.m. to 7 p.m. During Fickle’s happy hour, customers can order $3 draft beers, $5 house wines, shared plates that range from $5 to $8, and oysters at $1 each. 

Fickle and The Sandwich Smith are located at 362 E. 1st St. Los Angeles, CA 90012. The Sandwich Smith is open everyday from 11 a.m. to 4:30 p.m.; Fickle is open Monday to Thursday from 5:30 p.m. to 10 p.m., and Friday to Saturday from 5:30 p.m. to 11 p.m.

Reach Associate Food Editor Janelle Cabuco here.