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Archive for Torrance

Salon at I-Naba

Jul10

Restaurant: Inaba Restaurant (secret sushi) [1, 2]

Location: 20920 Hawthorne Blvd Ste 110, Torrance, CA 90503. (310) 371-6675

Date: November 22, 2024

Cuisine: Japanese Omakase Sushi

Chef: Hiroshi Takahashi

Rating: Awesome

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Tonight’s dinner at I-Naba was at their special “secret” new sushi bar tucked away behind the restaurant. I was invited last minute by my friend Andrew for an all Salon dinner.

Inaba Restaurant opened on Hawthorne Boulevard in 1998 as the first mainland U.S. outpost of a small Tokyo group known for specialist tempura counters and hand-cut soba shops. The founder, chef-owner Kazuhiko Inoue, wanted a place where the fast-growing Japanese community in Torrance could taste the kind of perfectly gauged batter and shimmering dashi he had learned to make in Ginza. Backed by the Inaba family and still run by them today—Inoue’s daughter Saki now manages the dining room while veteran fry master Hiroshi Takahashi commands the seven-seat tempura bar—the restaurant has resisted expansion and social-media flash, choosing instead to keep its forty-odd seats filled through word of mouth and long-held trust.

Culinarily, Inaba works like a workshop rather than a modern Californian fusion spot: buckwheat from Hokkaido is milled in-house each morning for soba, shrimp are butterflied to exact millimeter depth so they lie flat in the fryer, and the cottonseed-sesame oil is replaced several times a service to keep the batter pale and aromatic. The room mirrors that quiet rigor—unfinished cedar beams, shoji screens, and a trickling stone fountain soften the hum of Hawthorne traffic outside. In a South Bay landscape dotted with ramen parlors and high-energy izakayas, Inaba has become a lodestar for classical technique; visiting Japanese executives sit elbow-to-elbow with local chefs who drop in after their own shifts to benchmark their dashi against Inoue’s. Its disciplined, almost ceremonial approach to tempura and noodles has made the restaurant less a trend and more a culinary touchstone—an anchor that reminds Torrance, year after year, how transportive simplicity can be when every detail is honored.

The 2013 Vintage Dom Pérignon hails from the prestigious Champagne region of France, crafted by the renowned Moët & Chandon. This exceptional blend showcases the elegance of both Chardonnay and Pinot Noir, offering a refined style that exudes sophistication. With its notes of citrus, brioche, and subtle minerality, it pairs beautifully with delicate seafood dishes or creamy cheeses, making it an ideal choice for celebratory moments.

 

This is the private sushi bar.

A quiet fixture in L.A.’s South Bay for more than a decade, chef Hiroshi Takahashi presides over the 14-seat tempura counter and adjoining dining room at Inaba Restaurant in Torrance. Born in Nagano and formally schooled in the soba craft there, Takahashi apprenticed at the original Tempura Inaba in Tokyo’s Kamata district before spending stints at Ginza Kyubey and the Kaiseki house Wakuden in Kyoto. He was sent to California in 2010 to helm the brand’s U.S. outpost, bringing with him a fastidious Edomae sensibility sharpened by the lighter touch he picked up cooking kaiseki. Local critics quickly took notice: the L.A. Times called his batter “gossamer yet structured,” and Michelin added Inaba to its Bib Gourmand list in 2019; Japanese TV food writer Tamio Ikeda dubbed him “the ambassador of California shun,” a nod to the chef’s habit of sourcing Santa Barbara spot prawns and Weiser Family Farms vegetables the morning they hit their peak.


The “secret” i-naba sushi private omakase room is tucked away inside the Izakaya/Tempura house. Basically, one chef and us.

House-made buckwheat soba with Hokkaido uni and wasabi dashi. Stunning. Bright flavors. Bitey, rich noodles. Really good. The delicate, nutty essence of the buckwheat soba harmonizes beautifully with the creamy, briny richness of the Hokkaido uni, while the wasabi dashi provides a gentle, invigorating kick that elevates each bite. The dish presents a delightful interplay of textures, from the silky smoothness of the uni to the satisfying chew of the noodles, creating a captivating culinary experience.

Mullet Sashimi, yuzu, sea salt. Also very lovely. The delicate, translucent slices of mullet glisten with a subtle sheen, inviting you to savor their buttery texture. The bright acidity of yuzu dances on the palate, harmonizing beautifully with the crystalline sea salt, creating a refreshing and invigorating experience that lingers long after each bite.

Ikuara Chawnamushi. Really delicate and fabulous. The silky custard melts in your mouth, revealing the subtle umami of the dashi and the gentle sweetness of seasonal ingredients. Its ethereal texture is complemented by a fragrant, almost floral aroma, creating a harmonious balance that invites contemplation with each spoonful.


Just a few “decent” champagnes.

Presented with a masterful flourish, the dish of grilled mackerel captivates the senses with its shimmering, deep bronze skin, artfully charred to reveal a glistening sheen that hints at its succulence. As the aromatic wafts of smokiness entwine with the briny freshness of the sea, they evoke a sense of coastal nostalgia. The texture is a harmonious juxtaposition of crispness on the exterior, yielding to the tender, buttery flesh within, each bite releasing a burst of umami that dances on the palate. A subtle citrus note lingers, adding a bright counterpoint to the rich, savory depth, making this dish an unforgettable symphony of flavors that beckons for another indulgent taste.

Smoked Small Bonito. The smoke was cherry blossom and it was garnished with shiso sauce and onions. Really great too. Quite assertive. The delicate, smoky notes of the bonito harmonize beautifully with the fragrant shiso, while the crispness of the onions adds a delightful crunch. Each bite delivers a nuanced interplay of umami and subtle sweetness, inviting you to savor the complexity of flavors and textures on your palate.

Oil poached tilefish with crispy scales and seaweed gravy. Delicate. The fish glistens with a lovely sheen, its tender flesh yielding effortlessly to the fork, while the crispy scales add a delightful crunch. The umami-rich seaweed gravy envelops each bite, imparting a briny depth that beautifully complements the mild sweetness of the tilefish, creating a harmonious balance of oceanic flavors that linger on the palate.

Steamed Shirako from Hokkaido with zesty ponzu and radish. Perfect shirako — amazing. The delicate, creamy texture of the shirako is beautifully complemented by the bright acidity of the ponzu, while the crispness of the radish adds a refreshing crunch. Each bite unfolds layers of umami, inviting a sensory journey that is both refreshing and deeply satisfying.

Sous vide monkfish liver from Hokaido. Very soft and sweet. The liver boasts a delicate, buttery texture that melts in the mouth, while its subtle sweetness is accented by a hint of ocean brine. Visually striking, it presents a rich, creamy hue that invites you to savor its luxurious flavor profile, enhanced by the gentle warmth of the sous vide preparation.


House-made ginger (two types).

Shima Prefecture, Magaro. The fish was 260 lbs.

Baby sea bream cured in kombu. Baby sea bream cured in kombu. The delicate, translucent flesh of the fish glistens, revealing a subtle sheen that hints at its oceanic origins. As I take a bite, the umami richness of the kombu envelops my palate, harmonizing beautifully with the gentle sweetness of the bream, while a whisper of brininess lingers in the air, reminiscent of a serene coastal breeze.

Here we see the talented chef meticulously crafting a masterpiece, igniting the flavors that will soon delight the diners’ palates.

Torched Baracuda – The fish is lightly seared with a hint of citrus, offering a delicate balance of smokiness and brightness. The tender, flaky texture is complemented by a subtle char that enhances its natural sweetness, while the vibrant hues of the dish invite you to savor each bite. The aroma of the grilled fish mingles beautifully with the refreshing notes of the accompanying sauce, creating an elegant experience that lingers long after the last morsel is gone.

This exquisite sake is from the renowned producer Dewazakura, located in the Yamagata Prefecture. The 2020 vintage showcases a Junmai Daiginjo style, characterized by its polished rice and delicate aromas of melon and white flowers. Ideal for pairing with sashimi or light seafood dishes, it offers a refreshing finish that complements the purity of the ingredients.

Another standout is the 2021 release from the same producer, a Junmai Ginjo that captures the essence of its region with its vibrant acidity and notes of stone fruit and citrus. Its versatility makes it a perfect match for grilled chicken or flavorful vegetable dishes, enhancing the umami profile of the meal.

Japanese Knife Jar (sea bread), chewy with lots of wasabi. The vibrant green of the wasabi contrasts beautifully with the subtle, oceanic tones of the sea bread, creating a visually striking dish. Each bite delivers a delightful interplay of textures, where the softness of the bread is perfectly complemented by the sharp, pungent kick of the wasabi, awakening the palate and leaving a lingering warmth that beckons for more.

As the chef delicately assembles the tempura, the vibrant golden hue of the batter glistens under the soft lighting, promising a crisp texture that beckons the senses. The aroma wafts through the air, a tantalizing blend of warm oil and earthy vegetables, enticing with each passing moment. Upon the first bite, the delicate crunch gives way to tender morsels, their natural sweetness enhanced by a whisper of sea salt, creating a harmonious balance of flavors that lingers on the palate. This dish, a testament to the mastery of technique and the purity of ingredients, invites you to savor the artistry behind every element, leaving you enchanted and yearning for more.

Fried Japanese Green Eye Fish Handroll. Not sure I’ve had a fish stick handroll, but quite lovely. The delicate crunch of the fried exterior gives way to a tender, flaky interior, while the subtle umami of the fish harmonizes beautifully with the creamy texture of the accompanying ingredients. The vibrant colors and meticulous presentation elevate the experience, inviting you to savor each bite as the flavors unfold on your palate.

Fial Fish with its own Liver. The chew and sweetness on this dish was divine. The tender, silken texture of the fish harmonizes beautifully with the rich, unctuous liver, creating a luxurious mouthfeel that lingers pleasantly. Its delicate flavor, imbued with a hint of brininess, is artfully complemented by subtle undertones of earthiness, making each bite an exquisite experience.


Hokkaido Uni — perfect condition and grade.

Hokkaido Uni Nigiri, two ways: sea salt and soy sauce. The soy sauce was even better. The delicate, creamy texture of the uni melts luxuriously on the palate, while the umami-rich soy sauce amplifies its briny sweetness, creating a harmonious balance that dances between oceanic freshness and savory depth. Each bite is a sumptuous experience, with the glossy sheen of the nigiri inviting the senses to indulge in this exquisite culinary delight.

Otoro (18 day aged) Sushi. Incredible. The luscious, marbled fat of the otoro melts on the palate, releasing a symphony of umami that is both rich and delicate. Its vibrant pink hue, glistening with a slight sheen, invites the senses, while the subtle aroma of the ocean lingers in the air, enhancing the overall experience of this exquisite piece of sushi.

Cured Sawa. Salty! The vibrant hues of the cured fish glisten under a delicate sheen, inviting you to experience its rich, briny essence. Each bite reveals a delightful balance of flavors, where the saltiness is beautifully complemented by a subtle sweetness, evoking the essence of the ocean while offering a silky texture that melts effortlessly on the palate.

The G. Khan 2022 Chardonnay from Marfarm Vineyards in Edna Valley showcases a vibrant expression of California’s terroir. This organically farmed wine bursts with notes of crisp green apple and ripe pear, complemented by a subtle hint of vanilla from oak aging. Its bright acidity makes it a perfect match for seafood dishes, particularly grilled scallops or a classic lobster risotto.

With its well-balanced structure and refreshing finish, this Chardonnay is a testament to the region’s potential for crafting elegant whites. The wine’s mineral undertones and citrus zest lend themselves beautifully to light salads and creamy pasta dishes, making it an excellent choice for various culinary pairings.

Mizataki Mushroom Dashi. So delicate and light. Smoky flavors. The dashi envelops the palate with a whisper of umami, its ethereal broth shimmering with a translucent allure. Each sip unveils a harmonious interplay of earthy notes and subtle smokiness, beckoning the senses with a fragrant bouquet that recalls a serene forest after rain.


Eel. Super soft and amazing.

Housemade Tomago. A delicate Japanese omelet that is both sweet and savory, with a silky texture that melts in your mouth. The golden layers are meticulously crafted, showcasing a beautiful gradient of color that invites you to take a bite. As you savor each morsel, the subtle umami notes mingle with a hint of sweetness, creating a harmonious balance that lingers on the palate, while the aroma of fresh eggs adds a comforting warmth to the experience.

 

Coconut Cream Pie, Kappacino, and Blood Orange Sorbetto. The Coconut Cream Pie is a luscious balance of rich, velvety coconut filling nestled within a buttery crust, while the Kappacino offers an inviting aroma with its deep coffee notes intertwined with a hint of creamy sweetness. The Blood Orange Sorbetto is a refreshing explosion of vibrant citrus, striking a harmonious balance between tartness and delicate sweetness, beautifully presented in a radiant, jewel-like hue. Each dish is a testament to the art of flavor, showcasing a delightful interplay of textures and tastes that linger on the palate.

The gang. This was an incredible night with some absolutely first-rate sushi — up there with the best I have had this year. Not surprisingly, it’s similar in style to Miyagi. The wines were amazing, with all of them shining. The ’96 (particularly the first bottle) was awesome, but so were all the others. Even the ’12 opened up after a couple of hours into amazing white flowers. Best of all, the company was extremely convivial and relaxed. Great night! The sushi was a symphony of freshness, with each piece showcasing a delicate balance of flavors and textures, from the melt-in-your-mouth tuna to the crisp, vibrant garnishes. The wines, with their floral notes and complex layers, elevated the experience, creating a harmonious interplay that lingered delightfully on the palate.

For more LA dining reviews click here.

Related posts:

  1. Final Miyagi
  2. Good Night at Good Alley
  3. Taberu Time
  4. Salon Sushi
  5. Desert Magic
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Champagne, Gelato, Salon, Sushi, Torrance

Expedition Nozomi

Dec30

Restaurant: Nozomi

Location: 1757 W Carson St # L, Torrance, CA 90501. (310) 320-5511

Date: November 13, 2019

Cuisine: Sushi

Rating: Great value, really good sushi

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My friend Steven came recently to one of our Chinese dinners and wanted to “return the favor” by showing us one of his favorite sushi spots in Torrance.
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Nozomi is in the heart of the vastness of little Japan that is Torrance.
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This is a real deal sort of Japanese place with the tatami rooms, etc.
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The menu.
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Yarom brought this wine, which was good for a new world (fake) chard.
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Lunch specials come with a salad.
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And miso soup (of course).
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Sashimi Lunch (can’t remember if it was “special” or not). Good sized chunks of very fresh fish.
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Sashimi Lunch. You get the nigiri and the cut roll.
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Cut Toro Roll.
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Uni and Ikura (salmon egg).
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Toro, red snapper (tai), mackerel, crab (kani), clam, squid, and eel. All good stuff.
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Negi-Toro ball. Chopped toro and green onions.
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Toro handroll — one can never have too much toro.
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Spicy salmon handroll. Nice and crunchy.

Overall, very good sushi. Not the best I’ve ever had, but super good for the price. If this were near me I’d come once a week for lunch — sadly it’s all the way down in Torrance.
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Next door they had this crazy chestnut and bobo place.
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Chestnut donuts!
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And more.
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And two types of fresh roasted chestnuts.
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Plus the 85C for weird Taiwanese baked goods and coffee.
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Unbearably cute.
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And the sea salt coffee.

For more LA dining reviews click here.

For LA sushi reviews, click here.

Related posts:

  1. Sushi Sushi = Yummy Yummy
  2. Sasabune – Dueling Omakases
  3. Let’s Go Again
  4. Seaweed Sushi
  5. Hamasaku Lunch
By: agavin
Comments (0)
Posted in: Food
Tagged as: lunch, Lunch Quest, Nozomi, Sushi, Torrance

Uni All The Way Down

Nov04

Restaurant: Miyabi Uni

Location: 1231 Cabrillo Ave Suite 101, Torrance, CA 90501. (424) 376-5135

Date: September 23, 2019

Cuisine: Japanese Uni

Rating: Delicious — Just make sure to take your gout medicine

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Despite the possible health consequences of eating an entire meal of Uni (sea urchin) I’ve been dying to brace the brutal 405 traffic, head south, and try out…

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Miyabi Uni. Yes, a Japanese restaurant so specialized almost everything on the menu contains uni!

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Welcoming portals.

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And a fairly spacious modern interior.
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The uni extravaganza menu.
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2004 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. A wine of exquisite beauty, the 2004 Dom Ruinart Brut Rosé has the pedigree to drink well for several decades. The 2004 is an especially vinous, textured Rosé. The berry, floral, spice and mineral-drenched flavors are finely sketched in this dramatic, strikingly beautiful Rosé from Ruinart.
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2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles. BH 93. A textbook Pucelles nose of honeysuckle and citrus is trimmed in a discreet application of oak and a trace of exotic fruit, neither of which continue over to the delicious, round and quite generous medium-bodied flavors that possess excellent depth on the focused and unusually powerful finish. There is an ample amount of underlying tension that adds relief to the otherwise densely concentrated dry exact. This is quite simply terrific and while there is good power, the ’08 Pucelles remains a wine of finesse.

agavin: our bottle was fairly advanced.
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From my cellar: 2012 Paolo Bea Arboreus. 93 points. Unique take on the Trebbiano Spoletino variety, with powerful soil and mineral leading the way to a complex finish of orange oil, lemon-lime spritz, passion fruit and white peach. Constantly shifting in the glass, this is a wine for those looking outside the box. More seabed notes on the back end of this developing, unique wine; aeration/decant suggested. 2018-2024

agavin: best pairing with uni
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Look at the color!
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The uni fun begins!
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Miyabi Oyster. Fresh Kumiai oyster from Baja California with uni, ikura, black roe, and tasazu jelly. The Miyagi oyster trifecta — because uni makes everything better. Very bright and briny. Delicious.
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Miyabi Uni Shooter. Fresh sea urchin, quail egg yolk, and Tosazu finished with tobiko eggs. Richness personified. Requires a tolerance of “soft” textures, but for me it was delicious.
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Uni Cream Croquette. Sea urchin cream croquettes served with sea urchin cream sauce. A fried gooey version. Good, but not as good as some of the more raw uni preps.
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Uni Toro Wrap. Fresh tuna belly rolled around uni with yuzu kosho. Super awesome rich bites!
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Seared US Kobe Beef Tataki with uni. Marinated kobe beef and uni.
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Soy Milk Tofu with Uni. Homemade soy milk tofu served with sea urchin and sweet soy sauce. This was super mild, with jiggly tofu and little chunks of uni. Probably could have used more uni if we weren’t having a ton of it in other dishes.
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Uzaku. Sliced grilled unagi (fresh water eel), cucumber, and seaweed served with soy sauce vinegar sauce and jelly. No uni at all! Our only dish without, but it was delicious. Rich eel and bright tangy flavors from the jelly.
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Chilled Uni Chawan-mushi. Chilled steamed organic egg and uni custard served with ponzu sauce. Delicious custard.
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Gratuitous zoom!
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Uni Tamagoyaki. Japanese style organic egg omelette with sea urchin served with uni soy sauce.
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Here it is cut and oozing uni. Scrumptious. The uni egg combo is a great one and this was a fabulous prep. Light fluffy egg and rich uni.
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Super uni, toro, bluefin, ikura donburi bowl. Various sashimi over rice.
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Miyabi Uni Original Pasta. Soy sauce, garlic butter, and red chili spaghetti topped with fresh sea urchin, shiso leaf, and crispy seaweed. This is closest to an Italian pasta as it had a strong garlic feel and a quality like an uni spaghetti vongole. Delicious!
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Premium Uni Cream Pasta. Finest grade Hokkaido sea urchin and Santa Barbara sea urchin and truffle butter cream sauce with fresh fettuccine. Now this is the serious deal. So rich, so delicious, so uni.
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It comes with Italian style bread for mopping up the sauce.
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Uni Miso Soup. Because, why not?
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The return of S’mores Gelato — Valrhona Chocolate base with house-made Graham Crackers and toasted kosher Marshmallow topping! — made by me for @sweetmilkgelato — oh my! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #s’more #marshmallow #GrahamCracker

Overall, this was a super fine meal and really delicious. Yeah, we walked away with our joints crunching and our fingers swollen from the salt, but we walked away happy. I thought I’d enjoy it — and I did. Every dish was tasty, but about half were super delicious, most anything with raw uni. Weakest was probably the croquette and the tataki — but they were still good.

Service was spectacular. This I didn’t expect. I mean Japanese service is usually very attentive, but the staff were ON IT too and super nice and accommodating.

Wine pairing here is “interesting” at best. My orange Italian wine worked out best. It’s an unusual wine, and doesn’t pair with everything, but it does do pretty well with uni. The White Burgundy was a bit oxidized, which normally would be a bummer, but turned out to work pretty well with the uni too. The rose champ was delicious, but probably the toughest pairing.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

Related posts:

  1. Burg at Kagura
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  5. Chateau Hanare — Death Free
By: agavin
Comments (1)
Posted in: Food
Tagged as: Foodie Club, Japanese cuisine, Miyabi Uni, Torrance, Uni

Burg at Kagura

Oct19

Restaurant: Kagura

Location: 652 Cabrillo Ave, Torrance, CA 90501. (310) 787-0227

Date: August 24, 2018

Cuisine: Japanese

Rating: Really awesome place with many great hearty dishes

_

Foodie Club key member Fred is moving to Florida. Cry 🙁 So we’ve been doing a lot of dinners in preparation of his departure.
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This was almost a baller white dinner which instead happened the following week, but instead was just Fred, Erick, and I having an awesome time in Torrance. Fred suggested this Japanese place specializing in Katsu (pork cutlet).
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Cool wooden interior with semi-private rooms. All their waitresses are pretty young Japanese girls too — for what it’s worth for you single guys.
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We don’t know which year of older Krug Rose Fred brought, but it was awesome. NV Krug Champagne Brut Rosé. BH 94. Medium rosé hue. A cool, restrained and highly complex nose that is not especially fruity displays a moderate yeast character along with slightly exotic aromas of mandarin orange and Asian tea, all wrapped in an enveloping array of beguiling rose petal scents. There is very good richness with a relatively firm supporting mousse that adds to the impression of richness to the superbly complex and highly textured flavors, indeed one could aptly describe this as more wine that Champagne. As such this is indeed a sumptuous Krug rosé that is difficult to resist already though it should reward extended keeping if desired. As I noted in the original 750 ml review, that while I am not always wowed by the Krug Rosé, this latest incarnation in magnum is strikingly good.
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From my cellar: 2004 Domaine Leflaive Chevalier-Montrachet. BH 95. This is almost as backward as the Bienvenues though supremely elegant white flower and subtle spice aromas peek through the moderate reduction yet the piercingly mineral flavors display a beguiling sweetness on the crystalline and incredibly precise finish that seems to have no end. This will be a great wine in time as it’s clear that there is another dimension here compared to all of the previous wines.
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Erick brought: 1999 Domaine Leflaive Chevalier-Montrachet. BH 94. Almost always my favorite wine chez Leflaive and so it is again in ’99. Tight, reserved and impressively detailed nose of citrus and wet stones followed by vivid, palate staining flavors of limestone, pear and spicy oak. This has a curiously silky yet surprisingly powerful and muscular palate impression and a racy intensity that just oozes class topped off by a finish that goes on and on. Drop dead gorgeous and fans of this wine will not want to miss it. Tasted four times, consistent notes.
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Fred also brought: 2007 Pierre-Yves Colin-Morey Bâtard-Montrachet. VM 96. Pale yellow. Very sexy aromas of orange blossom, oily peach, pineapple and smoky lees. At once thick and bracing, with outstanding concentration and layered texture. This huge wine shows strong vanillin oak and outstanding sucrosite that no doubt had a lot to do with the fact that it only finished fermenting its sugars in December of 2008. The parcel is in Chassagne-Montrachet, but at the border with Puligny. Incidentally, Colin sealed his 2007s with soft wax capsules in an attempt to give his bottles additional protection against oxidation.
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Monkfish liver with caviar. Nice prep with the ponzu jelly and the caviar.
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Dashimaki Tamago. Pan-fried egg with special fish broth and soy sauce. Really awesome fried tofu with a nice chewy texture and great flavor.
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Asari Kama-meshi. Rice cooked and served in an individual sized pot with clam, kombu seaweed and with our special soy sauce flavor. Nice!
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Kani Kama-meshi. Rice cooked and served in an individual sized pot with snow crab and with our special soy sauce flavor. Even better as it was lots of fresh crab! I’m a carb fiend, what can I say?
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Double rice! (and we ordered more later).
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Grilled pork. Very succulent and full of pork flavor.
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Gobo snack. Fried burdock roots. Crunchy and addictive.
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Uni pasta. So good we had to get the uni pasta AND the uni risotto (below). This had nice texture with the al dente noodles and the bits of nori. Light and creamy with that briny flavor.

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Uni risotto. Even better with a super soft thick texture and tons of uni/cream goodness. Not so far off from a more briny “Risotto in Crema di Gamberi.”
1A0A6325
Gindara Saikoyoyaki Gozen. Grilled black cod marinated in saikyo miso sauce. The classic popularized at Matsuhisa in the day. This was a nice flakey version.
1A0A6332-Pano
Cha Soba. Cold green tea flavor soba noodle served with fish broth soy sauce soup. So good we got 2 orders — and this dinner was only 3 guys! Nice macha flavor plus the cold slippery noodles are delicious in the broth.
1A0A6338
Noodle porn closeup.
1A0A6340
Millefeuille Shiso Cheese Katsu Gozen. Deep fried multi-layered sliced black pork loin cutlet with shiso leaf and cheese.
1A0A6348
Fred was a little skeptical about the cheese version but it was gooey and delicious. Really moist and rich.
1A0A6343
Premium Loin Katsu Gozen. Deep fried premium black pork loin cutlet. A more solid version emphasizing the “pure” (except fried) pork meat. Delicious with the strong mustard.
1A0A6351
Spicy pork noodles. Basically a Japanese dan dan mein with noodles, green onions, scallions, spicy pork, egg, and lots of garlic.
1A0A6361
You stir up and it was a gorgeous and harmonious balance of goodness. Every bit as good as a really good dan dan, but a bit different and more Japanese. Decent amount of heat too.

1A0A6365
Two flavors of gelato brought by me:

Coffee Toffee Bourbon Butterscotch – the base made with a homemade coffee toffe and Knob Creek bourbon and then striped with homemade butterscotch (which is insane) — made by me for @sweetmilkgelato

Very Cherry – a super intense amarena cherry gelato topped with candied amarena cherries — made by me for @sweetmilkgelato — #SweetMilkGelato
1A0A6366
We had a lot and so shared with the staff.
1A0A6364
Roasted brown tea.

I always enjoy solid Japanese restaurants, but I was fairly blown away by Kagura. Not only did they have a wide variety of flavorful (and slightly less typical) dishes, but everything was really well executed. Lots of carbs. Lots of fat. But scrumptious. And very good pairings with our superlative wines. These small Foodie Club events are some of the best. We will miss Fred while he sweats it on in Florida with only Cubano sandwiches to keep him company.

For my catalog of Chinese restaurant reviews in China, click here.

Or for epic Foodie Club meals, here.

Related posts:

  1. Spago – 2005 White Burg part 1!
  2. Valentino – 2005 White Burg part 2!
  3. Major Coche to the Dome-O
  4. I-Driva to I-Naba
  5. Yamakase – Crab Guts are Yummy!
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Foodie Club, Gelato, Japanese cuisine, Kagura, pork, Rice, Torrance, Uni, White Burgundy
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