Showing posts with label Michelin. Show all posts
Showing posts with label Michelin. Show all posts

Thursday, June 22, 2023

n/naka@Palms Los Angeles ★★★

Two Michelin Stars Modern Kaiskei. Exceptional & exquisite with every detail in mind. The menu Niki created is like a philosophy journey. It's a gradual step-by-step progress. Everything is balanced and well-connected with perfect portion and variety. Niki Nakyama is very humble and friendly. Pasta is her signature dish; hence, it’s modern kaiseki. Devin, the exceptional sommelier, served our table as well. Knowing that we have been patron of Fifth Taste Sake, he prepared something we haven't tried before in advance. We took on Nito (2 Rabbits) Junmai Daiginjo, his personal favorite, which was pleasant with fruity flavor. Had Tenbu for 2nd bottle, which they learned the brewing technique from Juyondai. Izumibashi Dragonfly Gold Kimoto Sake pairing with Niki's signature pasta was mind-blowing. 3.5 hours dinner. We were last ones to leave. Course $310 per person. Corkage fee $85. Limited free street parking or valet.

Our favorite Niki Nakayama!

Our favorite Sommelier, Devin!

Tamagawa Welcome Sake

Tamagawa Welcome Sake

Sakizuke – Oyster, Cauliflower, Tomato, Dulse, Dill, Caviar, Crispy Rice Puff

Devin's special sake curation for us

Nito (2 Rabbits) Sake

Zensai – White Asparagus Chawanmushi, Ocean Trout + Wasabi, Wagyu Bao, Soft Shell Crab, Broccolini Kinpira, Strawberry Shira-Ae, Baby Corn + Curry Sumiso

Wagyu Bao

Soft Shell Crab

Ocean Trout + Wasabi

Baby Corn + Curry Sumiso

Modern Zukuri – Tasmanian Ocean Trout, White Asparagus, Toasted Miso, Tosazu Gelee

Owan – Shrimp, Baby Corn, Corn Dashi

Owan – Shrimp, Baby Corn, Corn Dashi

Otsukuri – Traditional Sashimi

Excuse me for the butt shot, but wanted to share the intentionally hidden sashimi

Yakimono – John Dory Arima, Sasho Pepper, Broccolini, Pickled Vegetables

Yakimono – John Dory Arima, Sasho Pepper, Broccolini, Pickled Vegetables


Mushimono – Sugar Snap Pea, Dungeness Crab Shinjo, Meyer Lemon

Shiizakana – Spaghetti, Abalone, Pickled Cod Roe, Truffle

Izumibashi Dragonfly Gold Kimoto

Niku – A5 Miyazaki Wagyu Beef, Roasted Artichoke, English Peas

Sunomono – Magnolia Petal, Amazake, Dragon Fruit, Daikon, Spruce
Paired w/ Heiwa Tsuruume Ichigo Plum Wine

Heiwa Tsuruume Ichigo Plum Wine paired with Sunomono

Hand Towel for Eating Sushi in Abalone Shell

Shokuji – Nigiri Sushi


Shokuji – Nigiri Sushi

Blue Crab Handroll

Mizumono – White Grape Sorbet, Jasmine Jelly, Tarragon Oil, Sencha

Rhubarb, Strawberry Ganache, Malted Milk Crumbs, Ginger Ice Cream, Rhubarb + Sakura Compote


3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252

Saturday, April 29, 2023

Sushi Inaba Manhattan Beach@Torrance ★★★

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.


Inaba Housemade Bucketwheat Noodles with Bafun and Murasaki Uni in Uni Broth

Tai (Seabream) Shirako Tempura

Hokkaido Sweet Shrimp with Egg Yolk and Caviar, topped with Gold Leaf Flakes

Taiagai (Pen Shell Clam) Shell

Taiagai (Pen Shell Clam)

Taiagai (Pen Shell Clam) (very hot!)

Awabi (Abalone) Chawanmushi (Steamed Egg Custard) with Aosako (Japanese Seaweed)

Sumono (vinegar sauce): Hokkaido Hairy Crab, Blue Prawn from Okinawa, Firefly Squid from Hokkaido, Shiso Leaf Flower

Slow-Braised Ankinmo from Hokkaido
one with wasabi and one with black pepper


Ginger cut in 2 ways

Tuna from Kyushu Market aged for 13 days

Atsukihada (Grouper) from Shizuoka

Face Mask for the Sashimi

Ishidai (Japanese Knife Jaw)

Fresh Hokkaido Kaki (Oyster) with Kombu Broth & Pinch of Salt

Fresh Hokkaido Kaki (Oyster) with Kombu Broth & Pinch of Salt

Inside of Oyster

Kuromutsu (Black Seaperch) from Chiba

Donchichi Aji from Shima
cured with salt for 3 minutes, with scallions and ginger in middle

Mehkari (Japanese Green Eye Fish), Deep Water Fish

Shima Aji from Shizuoka aged for 2 weeks

Nodoguro (Black Throat Seaperch)

Bafun Uni from Hokkaido

Bafun Uni from Hokkaido

Special Technique for Otoro

Special Technique for Otoro

Moving Ootoro aged 18 days

Kohada (Gizzard Shad) cured in vinegar

Fish Bone Clear Soup with Aosako (Japanese Seaweed)

Anago (Saltwater Sea Eel) with a hint of Shiso Leaf Aroma

Tamago with Shrimp & Scallop

1 Michelin Star


Sushi Inaba Manhattan Beach (Temporarily in Torrance)
20920 Hawthorne Blvd
Torrance, CA 90503