I-naba Japanese - Torrance

The omakase consisted of 25 courses, and from the very beginning, I knew we were in for an excellent meal. Chef Yasu mentioned that he uses a special blend of vinegar for the shari, primarily Yokoi akazu, which is renowned among Michelin-starred chefs. The presentation of the initial courses was understated yet stunning. Each dish was exceptional and mouthwatering, but the standout courses for me were the Hokkaido crab paired with pen shell scallop and vinegared gelee, the cherry blossom-smoked katsuo, iwashi maki with chives and ginger, and the aburi nodoguro before we began the nigiri flight. I was particularly impressed by Chef Yasu's innovative searing technique using a hand torch that deflected the flame off a concave piece of charcoal, a method I had never seen before. The combination of the soft, pillowy Hokkaido crab with the firmer pen shell scallop created a delightful textural contrast. Initially, I had some confusion with the terminology the chef used, but he graciously brought over the shell for clarification. The vinegared gelee with shiso flowers added a refreshing, acidic touch with herbal notes that complemented the dish perfectly. The slices of katsuo (skipjack tuna) were rich in flavor, and the accompanying sauce, chives, and wasabi enhanced the overall experience. The iwashi maki, featuring tightly packed ginger and chives without rice, was a refreshing and bright bite, a dish I rarely encounter. The nodoguro sushi was perfectly seared, highlighting the flavors of the fat and skin beautifully, all resting on well-seasoned rice and crisp nori. When it came to the nigiri, Chef Yasu clearly demonstrated mastery over both the neta and shari. The rice, heavily seasoned with akazu, was precisely packed, allowing each grain to dissolve evenly on the tongue during each bite. My favorite nigiri included the zuke bluefin, kasugodai, makogarei, kuromutsu, shima aji, aji, otoro, Hokkaido uni, and the tamago topped with scallop and shrimp paste. Each piece was excellent, but at this point, the distinctions were subtle. The nori used throughout the meal was consistently crisp and perfectly roasted—something often overlooked when a less experienced chef serves it as wet and limp. Little details, like flipping the dish of freshly grated wasabi to prevent oxidation, reflect Chef Yasu's expertise as a seasoned Michelin chef. Halfway through the nigiri flight, we were served kinki (shortspine thornyhead) in a rich, umami-packed kelp broth. I loved the gelatinous texture of the fat between the skin and fish, perfectly complemented by the tender and succulent flesh. The broth itself was outstanding. Chef Yasu operates largely on his own (with minimal assistance for drinks and plates), and it’s truly impressive to see how he maintains his composure and energy throughout the entire three-hour service. He deserves your respect and comes highly recommended, especially considering the value he provides with the omakase experience. I encourage you to disregard the lower-star reviews on this page, as they lack the understanding necessary to appreciate edomae omakase.

I arrived at 12:01, worried I might be late since pickup was at noon. Entering through the left door of I-Naba, I walked down a short hallway to the reception desk. I informed the hostess that I was there to pick up my order, and she almost handed me someone else’s meal before double-checking. After I confirmed that I had only ordered one roll (not two), I showed her my reservation. She then escorted me to a small counter room with seating for about six people. A chef was there, who asked me to wait and confirmed that I had ordered the jewelry box. A few minutes later, another staff member came in to finalize my order using an iPad. Once that was done, I waited a little longer as the chef wrapped up my order and presented me with my takeout bag. I was eager to get home to open the package. Inside, I found chopsticks, a hand wipe, soy sauce, and a small dish for pouring the soy sauce. When I opened the box, it felt like receiving a gift from sushi heaven. Everything was beautifully arranged and perfectly symmetrical. The fresh fish aroma was delightful. The sushi itself was incredibly fresh, at an ideal serving temperature—not too cold, but slightly warm or room temperature. What I learned in sushi school is that rice is the heart of sushi, and there are secret techniques to enhance its umami. The rice here was exceptional—plump, sweet, sour, and savory, each grain perfectly coated with a nice finish. The box was not overcrowded, keeping everything light and airy. A bonus was the flower included, which had an amazing fragrance and flavor that complemented the dish wonderfully. Overall, if you’re in the mood for a splurge on sushi for lunch, I highly recommend trying the jewelry box at least once. It’s quite filling and incredibly fresh. I’ve already placed another order for rolls in a few weeks and can’t wait to try those next!

Inaba, a Michelin-starred Japanese restaurant, is an incredible discovery—delicious and surprisingly affordable, especially for a place with such prestigious recognition (as of 2024). Having lived in South Bay my entire life, I can hardly believe I hadn’t visited until now. Tucked away in a modest strip mall, Inaba truly feels like a hidden gem. The food is a remarkable experience that transports you straight to Japan. From the sashimi and tempura to the sushi and soba, every dish is exceptional. To our surprise, we walked in for lunch and were seated immediately without a reservation, which is quite rare for a Michelin-starred venue. We opted for the Kaiseki Lunch, an impressive 8-course meal priced at just $85 per person (excluding tax and tip). If you find yourself in the area and are looking for an unforgettable lunch, Inaba is an essential stop.

The restaurant serves genuine Japanese cuisine at affordable prices. Their lunch menu includes a combination of soba and don, which is an excellent value.

This unpretentious little restaurant is located in a strip mall and primarily serves the local crowd, with only a few foreigners. The menu is straightforward, featuring a selection of set meals that include rice bowls, sushi, sashimi, and udon or soba noodles.