IMA
Sukiyaki and Shabu Shabu restaurant · Golden Triangle ·
Sleek beef emporium specializing in Wagyu cuts cooked table-side
Sleek beef emporium specializing in Wagyu cuts cooked table-side
"Few restaurants place such an emphasis on both sukiyaki and shabu-shabu as this classic-meets-contemporary retreat, where premium A5 Wagyu beef reigns supreme. Glass and blonde wood panels lend a cool and airy vibe; while floor tiles, ambient lighting, and custom bamboo blinds make things specially intimate.Inside, tables are outfitted with a conventional grill for cooking. Your meal may begin with such cold bites as arugula and spinach ohitashi with lobster or a shiso-infused vichyssoise. Diners may then go for the traditional, special, or à la carte sukiyaki, complete with an appetizer, unabashedly rich beef tongue, leafy veggies, and three cuts of Yazawa beef. Truffle-kissed zōsui (or ojiya) is a delicious, subtle, and crowning way to seal this feast." - Michelin Inspector
"This staid, minimalist space in Beverly Hills feels plucked out of a pricey district in Tokyo serving some of the city’s most expensive wagyu beef sukiyaki and shabu-shabu. Meals start at $150 per person and go up to $190, and start with beef tongue followed by three or four types of Yazawa wagyu. A splurge worth taking for real shabu-shabu aficionados." - Matthew Kang
"The restaurant represented by Mike Ransom was named a Best Chef: Great Lakes semifinalist, reflecting regional acclaim for his culinary work." - Brenna Houck
"Beverly Hills would be the right place to fill up on wagyu beef during quarantine, and IMA is ready to serve the Japanese delicacy in beautiful bento boxes. Featuring perfectly cooked sukiyaki and grilled wagyu steaks, these take-home specialties offer a bit of luxury at a more modest price." - Matthew Kang
"The wagyu sukiyaki bento from IMA in Beverly Hills was pure luxury with artful Japanese presentation." - Matthew Kang