Amazing Michelin Star Sushi Restaurant. Yasu-san is nice and friendly from Chiba, Japan. He grew up in sushi resturant. His dad owns the fish market, so he gets special from his mom. Because of this, 1/3 of their fish is from Chiba. He is very creative and develops his own special techniques based on his experiences. Love the Shirako Tempura. The vinegar in his rice is a on the heavy side, but you get used to it as the dinner progresses. $280 per person. Green tea (pot) $5. Yasu-san remembered us from his collaboration at Kaneyoshi. 6-seat-restaurant. 1 seating per night. Door opens promptly at 7pm. Reservation available via Tock. Temporary location at Inaba Restaurant. Free parking in lot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqQWP07X6iM7g6pzuQfQpyRzMCxlvuKNj0DQdsC8yY1Fk5G1y8uBwcSKTJp006xLpaEBFdR6CO0erjw-LCSQh1AE3ldoC-1bjeL-ZhfHCfaYRs8ManyDqXXJCp97mJpkIaGa0MiSAxSKLFCkj61kIusm_r9k8ZIzW3beir43dlY8mr0krMBqeo0bA6g/w640-h426/1_IMG_0340.jpg) |
Yasu-san |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJseaIm_kh5GYdtl4FnsuWbrXmUhTcJiFS5l2lUB77bHCbyi_GkTWo2YYcY1jkfxGt2DNmA8AAGqBVC8wXeGie_RFWEKJPr9NLONXr1wBL5yzWZMLzOKlSuiz4TBiNAUe-hseKyvDueTwU2XLdOLX_Tq9ysE6DEdteMv008N5M8TSwtEc0ibo68i7-A/w640-h426/2_IMG_2739.jpg) |
Inaba Housemade Bucketwheat Noodles with Bafun and Murasaki Uni in Uni Broth
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUld_7s_CEeEhEALbrVJhAR2A82_0J3deTUn60yc8PWQtbPYKn9FO-ti-lq7Ij_bsbD678arIR7iYgFhAxvQM3tYab86AGd3-Jeugcl1_dD7qqWxWB4lVCNcPl3kbx_IsogTrVtVo92e8olg2h588tdwtJ-T1t6FLzghK8sVYNxzNl58y0CvYu0of8KQ/w400-h266/IMG_2747.jpg) |
Tai (Seabream) Shirako Tempura
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikXYuGu2-Hg9zLR_XyTIfgwO5sGVDYLeswhYp1MXHuKHIupODp1KhgcB9J_c_jcScvZn3_K8T7sAREsFAB32cbmdEeDpef2PBX6mc5NRGiRatk1gO1g_tu_ROfw--kbLPlzzWMmxSwnfauSGw8Oldz40iZmsfFYwjRTZ9172_BkDi_07_LGknuusVOQ/w400-h266/IMG_2754.jpg) |
Hokkaido Sweet Shrimp with Egg Yolk and Caviar, topped with Gold Leaf Flakes
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHEr0cSFpPat1_XqJ1TDi--B8-4wVZxBi6McEhQwGyNuGcFKQGQutU3dC4OP9RSWDgrntJBdzPaKN5rDQj-ELmp3OAIq50vHCwo263DX36Bcaux4cCSkkeCIB4qO60VFMJy6mdNbY3x_dYyH2BEpKzfPRrAiBwOIcg90Jc_Qxdav-_ghgmis75wkXDA/w400-h266/IMG_2756.jpg) |
Taiagai (Pen Shell Clam) Shell
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rOirVj4FoD5826A8CjBEsm_Ay70vTWjr3tv_i9v4uI4JeAeqASIKGOF-lICXu29STLtKjkIoavL9bNwTxplaMi42goNU6olUZa5Teb44MSb4z1JxhkrYYXS0B-3-qiLkvCvVEfC8nEGPVSOv77eUgHglJy8WKrC3r0kTPz-MMfCGQVjq-BHO1cAnvw/w400-h266/IMG_2760.jpg) |
Taiagai (Pen Shell Clam) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWxq3DVrechKirwlraZK7k9ZdtA2sm3nvKDMDZaaLvH7jNL61bPC0ZepHOfq7EpGtyOmjGFKxEp2Kl61chxv60sS1x3zUg_HMbVo_KnQ7VRRZygznZ0U8iNOwxE1JM_tlFqgGXYCW2xlXU_YisvyhIolrIXZVGFwIuISVEJVqU_vxYJYGhE3icIA_6Q/w400-h266/IMG_2762.jpg) |
Taiagai (Pen Shell Clam) (very hot!)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48v3I5IaCia4AX9_X8Hx9yhh4F4ktr4WYl9AJXEVKGtO44ArW-tcOQEB2kUf0rQ9g-rnRbCChDo0cCg0lb2oEgjBh7kgBgl9YrdJrmIVo9izy9r7QZdNfZN4C0TKI5glW9u5F5NEyQBg-vuR22pgijPEwB1ClRdDzYKHFBp0UxI7-AuOV5BdWgdbC2w/w400-h266/IMG_2775.jpg) |
Awabi (Abalone) Chawanmushi (Steamed Egg Custard) with Aosako (Japanese Seaweed)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FSa8flWtN60wCjU04AVAFqcG18nSVBJI-iDm0oIimw8Hacih4PeGTx7LnK29XY5MZTXNi-SZBtBXmOzhU4PqO3FY9nj3NtT5Q91TTJY9_2o_II_PzM_7WgyOT2YQ0sHTO8ZXy-d3e0GgWRcsR8HGVVG5KNoVbitrevRFwF1UeZBCqoOs9O7XohFBHQ/w400-h266/IMG_2782.jpg) |
Sumono (vinegar sauce): Hokkaido Hairy Crab, Blue Prawn from Okinawa, Firefly Squid from Hokkaido, Shiso Leaf Flower |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-1SBlIa8Lsres1IYSr1NZANa8k4DH6nu2k5LmpzEM3JbTbBV1wgC9fG9Mih4L_f0U890OKUNuExCdhVHPppOURy7xg_YG3jx-gE6iu4-G-7eDgeAhcYkDXN8eMse5r2_RlClnAgkDcvz3AhvSVkNgvOp7z6-m_M7dAoG9_gZIXWrsjJfMUPXqoXZVg/w400-h266/IMG_2790.jpg) |
Slow-Braised Ankinmo from Hokkaido one with wasabi and one with black pepper |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUwKyfasNPtt_l6eEWffZ0ffMiGBWSJjdwHKG4xX8CjomK3ZLaVyygE8_13IHnPwXTGmM4pxdshAw8Il2Atc3FSv3pGdlumvc9NdlvN6fCXvrrtcNCyTf_vXrjX7bxr1lQlcS7prWxwwEqUFG3MOXubk-y5uYgkdejof3oDPrAdxef4HFHOXgfEy9Tw/w400-h266/IMG_2795.jpg) |
palate |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwo9kp5E3H0OTLcPo8UjS1wiq9N2pwX_sXctNTAHln7_ztTlC02xCLohbeNlLucCd9V2sZ7PuKhxGz1_q9eNhRHo14jWo3_IfDq2nZGewIKfXf-cLHbVnkQ0uTkJWGRTM84wOOL0ql_oaB4dBc4dPWo0upUZO1IWR9ga1fIH49H9rZWLfqOlImu50wQ/w400-h266/IMG_2801.jpg) |
Ginger cut in 2 ways
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_S2JcNgeIEtJcor3jYm8SLbqdWdHO-70EamuJot6jxDOwgoGoat2D1QVBtFzVAXPfypWPsW4NNQ-xdr3rzt6pPAI4UaoGBByR7K1nagOhcvxBNWHd3TD-fdJ4iGNU6FgCnt65B2bHUeidVrEkmpUEr36rZtNZ8pXuO5QEmBDBVXsmw1KlX2k7jomRyw/w400-h266/IMG_2810.jpg) |
Tuna from Kyushu Market aged for 13 days
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACkrZxPgWRbpZxC91XTVgAE379i4hKBvxXrB21A9aG7zedtCv7PQFxDcyLPuJ_TNhK8u1q-0dHaqsGCqK2FsGFuDDyGQkc3JCzeOnAWViQNPeD0UcKDrTHa8IMyGKR6mE9s0Yyg8eMTRBKS0zzmc-_UY1b0cKGMyCfii9PYW_aitDQl0KE-n-fgrHKw/w400-h266/IMG_2815.jpg) |
Atsukihada (Grouper) from Shizuoka |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIKOjwgAK6KVZvSsVERmhn4g3Jt6XRV1qnxBgjL2IHD6ow65__48lcZSSmJyS0BOxiKfr7MEViwMtYq480kgsvQz-w_uan1CsAidCScIpT_BxJq_182zZZlwKrbyQcAsNEj6beI7WVfB4I9dCwxW-pJ19749V-Oaje8C7XpQ1Jq7bEuI-51iH-kwGfQ/w400-h266/IMG_2817.jpg) |
Face Mask for the Sashimi
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLM4uQKmqRmfBRF2dbnEUbDDx2ngwQ_fFGmhOuxbfSox8J4Imkqkja40OERtHfaMW5UraaWNy0onSJc6eYl3_1G6D4-CnNvevWZLaSFwv4qTvzwTBeyY3FqKQBRKi3qwvm0wor1w8OlOxyjfzAN6tJBwfk5F9wYpuO4dQlNsD5qaYwrojAQosD8kL6kQ/w400-h266/IMG_2822.jpg) |
Ishidai (Japanese Knife Jaw) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4AgekmPKlekfQii6dsSTsgOG0kTY7W69xv_0Gl2orQ-Pl67ocmCbyKZT9HlFpFgqbTOIVYRZGzP6oBkr2hRPWygWxraMiKImhRFt9qd8Dl3ScjDDGk3a_GNGIQSwY1HEDfrV_o3jfmZo9pHxRmjIgrVeXAfnZDbfFdK9TaBvJX5d_5MybgJ2QF1ezA/w400-h266/IMG_2825.jpg) |
Fresh Hokkaido Kaki (Oyster) with Kombu Broth & Pinch of Salt
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_bl90lOpcJF90n5ceHR60Wnli4zwEFJyY0HrZ1WOE0ecW_LY0-BwxnjLMGfXEuMtXY95Y7q90uStnbclqELUqwon8fDgeSR3be8XwQQFj8IngN_V6BDZIHtjUobcp6tdj3eDOamDEPXoWPGqHoJzl3I1L3MrYDVb4DqtPaoWkDHNapleIkZ1xzzJ8Q/w400-h266/IMG_2835.jpg) |
Fresh Hokkaido Kaki (Oyster) with Kombu Broth & Pinch of Salt |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofMWOR0oRoZrMHwkwdVk0Rt4d-PvEhXY9HIT0VEdzgE7DAUcnD8e1wRS1TcvfWMVXNz9FqxQk2yvepkRWcOipRA5T2YmT10KnfT9oOqBqYf8xzmh9_ZvPi7ufYKyQOtJ3z7Q5wfCLCwBy5wCHJl9n5EFO-Z2cVV9Rw3OnaGB8aem91FFw1B4mD18GYg/w400-h266/IMG_2838.jpg) |
Inside of Oyster
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybW3oYNkz7O1qAosjCoj_34IqrBgk1Ka8O_-LlBeXX2t59CcfWD1WnsdOTjPPKDv1ZuaKeeti1GlXLT5_PFM1drPebit2SLnGkcpTzCdE_Wt5uhMN3h3NpD6oo_rhzKwGUX2j_rAJ_6Y2FAKEvNfOleb8uJoLSUz1L0-rIQ4ZnFIXnI8RqrtqZRt8mw/w400-h266/IMG_2855.jpg) |
Kuromutsu (Black Seaperch) from Chiba
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMZTv2GStyRMD3Y6pm4N4qynVHXAMtJsB-ND2xup-ArdHJFWtZLx4l5MgRIiq2NdNjElWha37Mi993hLtanCjWO0bcef0aD51Da31cMSCyDhTEMZLvi4UhuirgrBW21aheflLjSwUkXGfnsGnHK_Pst6m93XqJ_YXuUC2J1Huewhx-lgkyH2URvBtAA/w400-h266/IMG_2857.jpg) |
Donchichi Aji from Shima cured with salt for 3 minutes, with scallions and ginger in middle
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBYYF9BK0jr4OXkIZg3yjL1LjzvOBgojlzGgqZ85q1_I_EwVaA-fzvEcI9lhl2XAsjkBbDUeYIKJTvIFMkgKCkOWWrLS6a19fDrRpuqKB9gSoVXx8hUKBAinlx4djTg9BUb5m-hFNByC1uYtakjGurR1Oh96D70dAx0sf-OAde6LpRPN6xTVBh6fbqg/w400-h266/IMG_2861.jpg) |
Mehkari (Japanese Green Eye Fish), Deep Water Fish
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqofv-3I5F9TIP4prhY3F4Io54kG6EKRUIDqzAv0kyZOah1eTS20_RXrjbO2BnqsMzfH1wDq-K--aOjYSQRt72CDwo33zOvTPUPperFtv2k3Hk0whaakIOPv--6KSRLKjwmG9slG0B4HPcrkcXPUZjb25ROWbqKHTXadtCP6gChSNUSuntnFybUAuUg/w400-h266/IMG_2868.jpg) |
Shima Aji from Shizuoka aged for 2 weeks
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRqQM6iNcVCYljS4OhzkbzBBSa3KsvTbBSFSLnIdzvX-7ncN34rrinnklMJqEcLoSvlTRRfo_-8R2uAndt-UG_GiRkg9_GQ_-N3sPz1b4g7epa4dmMUJtuu61MK2ikZQmUBZy7lWfARNOAV1-rK2V45VlHP0BZPJ5opqP-uaaMqIAL9nF1MkGo01Lag/w400-h266/IMG_2870.jpg) |
Nodoguro (Black Throat Seaperch)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpt8FcBqGrmc7NVoKowyTHjYtOXkN7K4tHupWWfHyQjJWXGkzM_ff4KhjdjFvvuo7fH3FyQaQQe3TqP4Qh2yIysNpnv20rodTOLxGfjkquRzIS_zA_3tluFgo6s8OVwQeCfU16wgqVsTZoCTryVQW3AkdINNAGspDtOgvx-D4aGfLls3CFT3Qy74r1Rg/w400-h266/IMG_2877.jpg) |
Bafun Uni from Hokkaido
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkQWZVfFrwWJCkHgVQz8AaYLmyTls1BeVDmy_2KkScZvlttVf6CrEM6Ci6hHV7iAcTn8jEGu_CJB1vfI9ZVSb89mtsf2mjW0EXkpo0_uuTzGV8eAbjErRhehEWU9SB_CPidTm0vfS4JzBR1Vhtn18Vj7j87QAcBzwU1wKfn2q0Hrw3QQkX6C-FeHRng/w400-h266/IMG_2879.jpg) |
Bafun Uni from Hokkaido |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5rZy9IsjfQi2NjI41uRrZ1RRVQ2irIIUwIcHjgJTAySy76pG6n827iaRCkXokmwTuIF50gnNFZJqMNqjyy4e-YsOWqmpDZsvHrEhAVhkNc397AM5s2zyFko-0vTcSi3BG0S6sdoREBik04fnB1OaRjlJDTQcaT5T_QVqMOriNG7Gm1X_3elGJockGg/w400-h266/IMG_2891.jpg) |
Special Technique for Otoro
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkn1mIzKGExWMssOzhXuo1uATTbXSIGdZrbsWN7RJBdr53EnQaAFN15QsGIwvBTJzSqrAg5Pa6rre26YoyEhmJSiu2ATzEcNLRupXSLUCTsI86F3icaBCOKq7aJ4bI82-6wYhuDy16ilxz8GWuNn3NiYcrdqhseZFc7Uwc25CZ6wqZXo2Nn5WJmzj2w/w400-h266/IMG_2888.jpg) |
Special Technique for Otoro |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VF9vK_cqNoJ721DPg_GUXsn0miywST-n8y7Bc0zkgOcM6CWYX2NwbAsDz7tjiJhzxJAQriml5kUq6u6tiaHq2CTLcFoZ3x-q-g7IE4970XFB5xAz8_wEtU7ObPO5nsrvnY6XqXK781KRy-2_eZvG-ciZYQAoF_urZZ7TOG3_UGNqGNHrWaX0k6Go6w/w400-h266/IMG_2896.jpg) |
Moving Ootoro aged 18 days
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3e2um6dEXnNfpJEENqt-ITvuGhTDgwrOb71pTMGcWIvxZt0GfhfnHhCaXLNkcdT-AIg-ttkTod6QbBeOd5Rn_djy1vfrAampHn4fVzdR7LG57VzJ_4eR1NXsvNknjjqr_NMmtGGNwVICwbOy2f8uMVmv3kFAWoJNtR5Xdo8iipL4kUb3y0D12cDbJQ/w400-h266/IMG_2897.jpg) |
Kohada (Gizzard Shad) cured in vinegar
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXu8rigSEZNyKpfDUJF7MpOi4dvsofGHw4hIME0uVm9YqhNZf36CBgMVGBrD6a3lAUz4obNyHePpxqsfFplXFmAE7cQhdpYTdKVjl8DlpafJiP3xYJ9RvMIT9hMU02vsipFVGIGv_JG6KUM7A1TAuFWiP2Bw7_7_NKvHFghgC9DL0Y1WxscFCJgyz9hw/w400-h266/IMG_2903.jpg) |
Fish Bone Clear Soup with Aosako (Japanese Seaweed) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROsSXBvI60cIctT7HTDu0r4QbDOAo8rPCQIUhr5EdcZ0ZxrcJCX3j3oSGV55vuZwHmQ0Dpw8m7b7hU2Iz_f2IsfPviLgEzTpjnF4Z7B0RoasUjafz-No0bTLDJkkml9p24xwMDnELBHT1HdXmCc8DSZhsvbR9Z0M6xtzua4oupBDbkBmic_bfQd7_Jw/w400-h266/IMG_2909.jpg) |
Anago (Saltwater Sea Eel) with a hint of Shiso Leaf Aroma
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjn7XUJ8kYXEMMf7_22s1EQ_dI4WLiRlJtwbEjgfX5CC49_rAPc8-cHBzgoAkCuVyKg2yXt5Bj0v2s0212UH5liTgS6jLzXI81LnF9ZhseX-XMzdKFaYeJz4ylSYLQTzjYmqAE1ibpExxgHM1DtKRNqc0NrVxhZND1T6uWZ3pRcNNqHtA9XExmNghSfQ/w400-h266/IMG_2914.jpg) |
Tamago with Shrimp & Scallop
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpn2APm17ICONC2rpHJJbBcu44uBqBq8sXs-309ZCSuPk82Dhzx8rmQNRWiMF4IYrRINbgdlhWu2swUKqHE3MFzJGz46H4wL6H6DOsmEtIXVEquPX0fcoD6pH_ELd6tHSSOaU9Df98gGmIlIHiB605Xe7WAmKhUBpmE7GQgPyWbe0VgcUF2f7bwK-3A/w300-h400/IMG_3761.JPG) |
1 Michelin Star
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJE78qYAlmmEuHInBIee_Mwz2AFfvzJKmN2bCu5UDr_MbByyxEtg-WOcnTYW8JH310OoXgUyDlBss1c8mkeGX2Z2RwWPcsIhgRzZvAdM0meOy8ExNMKyDhJCwel2txT-3fOBzeMXz_b06IeceF9U2N-t-0lam8j0QYoq3mtabBWr71k0hYAawnO1ajuw/w640-h426/IMG_3770_IMG_0339.jpg) |
Yasu-san |
Sushi Inaba Manhattan Beach (Temporarily in Torrance)
20920 Hawthorne Blvd
Torrance, CA 90503
www.sushiinabamanhattanbeach.com
www.exploretock.com/sushi-inaba