Sushi Inaba (1*) Torrance, LA

6-seat counter at Inaba is tucked away at its own space within the bigger dining area, ran by Yasu Hirano.

The signature of summer offering here is the use of Shiso, carried by multiple Otsumami servings. The herbal aromatics is great at start but becomes a bit dull as the course proceeds. The Nigiri fleet to me is always the highlight of the course, this time featuring phenomenal Hikarimono pieces, with early-autumn catch of Sanma and Kohada done just right. Kombu-cured Hirame is a pleasant surprise as well.

Hirano-San is either laser-focused at preparing the ingredients in front of the counters, or making casual chats and jokes with the diners. Great ambiance with seasonal offerings might just be why Inaba is so popular.

Course as of August 2025, $280/pp

🍶Otsumami
1. Cold Soba with Aka-uni and Bafun-uni
2. Boiled Freshwater Snails
3. Chawanmushi with Black Abalone
4. Shima-aji (Striped Jack)skin seared, with Shiso sauce
5. Nodoguro (Blackthroat Seaperch)seared, sushi roll with Nori
6. Ama-ebi (Sweet Shrimp), with Caviar
7. Iwa-Mozuku Seaweed, with Tiger Prawn and Kiwi

🍣
1. Akami-zuke (Soy-marinated Lean Tuna)
2. Sanma, with yakumi (Pike Mackerel)
3. Hirame (Halibut)
4. Chu-toro (Medium Fatty Tuna)
5. Aji (Horse Mackerel)
6. Takabe, skin seared (Butterfish)
7. O-toro (Fatty Tuna)
8. Kohada (Gizzard Shad)
9. Bafun-uni (Green Sea Urchin)
10. Anago (Sea Eel)
11. Tamago (Egg)