Inaba Japanese Restaurant
Japanese restaurant · Torrance ·
Michelin-starred sushi bar with aged fish & precise technique
Michelin-starred sushi bar with aged fish & precise technique
"One star. Sushi Inaba earned the South Bay’s first-ever Michelin star in 2022, moving from its previous location in Manhattan Beach to a special sushi counter inside Inaba restaurant in Torrance. Yasuhiro Hirano serves a $100 per person kaiseki dinner, as well as a tempura omakase." - Eater Staff
"Chef Yasuhiro Hirano turns out some of the most exciting sushi in town at a counter in a private room tucked within sister restaurant, I-naba. His particular magic lies in weaving together a few key components, including exotic fish that he ages before blending with a host of ingredients. He’s mastered dishes that more established pros haven't—and to such precise and polished effect.With just a handful of seats at the counter and one seating nightly, reservations are a must (and go quickly). Chef Hirano enjoys sharing his craft, but you may opt for silence to savor such delicacies as soba with uni sauce, "udon" substituting baby eels for noodles, and a parade of nigiri such as kombu-cured kasugodai or two-week-aged shima aji." - Michelin Inspector
"Sushi I-Naba is like the Rainbow Road of seafood restaurants—simply put, it’s not for beginners. Upon entering, you’ll be ushered to the bar and inducted into the Secret Society of Sushi. There are chirashi bowls served in shiny, lacquered boxes, plus an omakase featuring symmetrical cuts of ultra-fatty bluefin toro and golden eye snapper. But you're here for the omakase, a $280 journey executed by the slightly serious, extremely knowledgeable chef waiting for you at the finish line." - garrett snyder, brant cox, cathy park, sylvio martins
"Sushi I-Naba is like the Rainbow Road of seafood restaurants—simply put, it’s not for beginners. This tiny omakase spot hidden inside I-Naba Restaurant in Torrance feels less like a sushi bar and more of a meeting of the Secret Society of Seafood. For now, they only offer a very high-end omakase for $280 per person, filled with symmetrical cuts of ultra-fatty bluefin toro, impeccable golden eye snapper, and 10-day-aged amberjack. It’s all prepared with an expert hand, combining a mix of hard-to-find cuts of fish with some of the freshest crustacean and seafood you’ll find on dry land. And be warned: despite the luxury pricing, reservations often book out at least a month in advance." - garrett snyder, sylvio martins, cathy park
"Occupying a sleepy strip‑mall spot on Hawthorne Boulevard, the near‑windowless space feels like a busy Japanese train‑station restaurant or an office‑worker go‑to, packing in mostly Asian diners at lunch. A sister spot to Ichimiann, the mentai tororo is admittedly going to be a Marmite dish — the slimy grated mountain yam takes a little getting used to — but once you understand what the tororo does (it provides a thick, almost creamy binder for the noodles and broth), it starts to make sense. The firm, nutty buckwheat noodles are as good as Ichimiann’s while the balanced dashi brings it all together, and the salty cod roe delivers an extra umami punch to a bowl described as bursting with deliciousness. The reviewer wished a larger portion were available (they also ordered a pork tonkatsu bento and easily ate both dishes)." - Eater Staff
