Izakaya Hachi

The Best Dishes Eater Editors Ate This Week: September 29 | Eater LA

"Legitimacy shows when a fine dining chef treks to the South Bay weekly just to eat here; I even spotted chef Brian Baik at the bar, and he praised the fish quality—maybe not the very highest, but excellent for the price. I’m a fan of the chazuke, topped with salmon or mentaiko (seasoned cod roe) over a triangular onigiri-pressed slab of rice, bathed in deep, savory dashi; a little knob of wasabi adds a spicy zing, with delicate green onions and sesame to finish. As the spicy little fish eggs scatter across the broth, the whole bowl turns into umami cereal." - Eater Staff