This Michelin starred restaurant is definitely worth the visit. While I haven't tried the omakase, the jewel boxes and other box sets are amazing. The quality of sushi and the amount of food you get for the 85$ sushi bento box is pretty immaculate. The sushi chef is super nice and ran as a team/couple to make sure your experience is as pleasant as possible. I've done takeout on tock for the bento boxes. I've tried the negitoro bara chirashi, futomaki with kaisen boost, omakase nama chirashi and the mini seafood jewel. All were excellent and highly recommended.

Just WOW! I live down the street from Sushi I-NABA and it's been on my list forever! Today I finally got the try their amazing take-out boxes. I will admit, I was feeling a little lazy to celebrate my bf's bday and was looking for a cute way to celebrate at home. And this really was so perfect. I placed an order for two of their boxes (one was the negitoro and the other was the nama). First you have to place an order through TOCK. You choose a pick up time and add things to your cart. Check out was standard. They email you a confirmation and you pick up at your designated time. I opted for 5p and got there exactly at 5. I had my bf open everything like a present and we were so incredibly impressed by how thoughtful and intentional everything was packaged. We were also very impressed by the amount of food! You can't tell from the photos how big the boxes actually are. I almost bought a third item because I didn't think two was enough food! It was more than enough! Everything tasted so fresh and delicious!!! I think my one complaint would be that I wish the negitoro box didn't have the tamago included in the mix. The sweetness of the tamago threw me off a little but I got over it quickly. My bf and I cannot wait to order from Sushi I-NABA again! We also hope to try their omakase in-person one day!!

Sushi Inaba seems to have a omakase course side of the restaurant and a take-out only side! I pre-ordered the Bara Chirashi and an order of 4 Futomaki with the $20 add on boost. When I went to pick it up, I entered the restaurant and was greeted by a gentleman for the dine-in area but soon found that the pick up area was behind a secret sliding door at the entrance. Our order was ready and just made fresh! The to-go orders are so cute and come in nice boxes wrapped in furoshiki (the patterned cloth). It came with plenty of ginger and wasabi, chopsticks, trays, and a super cute bottle of soy sauce! I took my partner to the nearby pier and enjoyed it. The futomaki were really good! The boost I think is generally the stuff you get on top of the rolls. If you're not trying to double the price, I wouldn't recommend the boost although it was quite delicious but it made each piece about $10. I think for the amount of food you get, you are getting a good deal on the chirashi boxes! This box ran DEEP. My partner and I were so full after the box. It was a lot of ikura but was a good portion with the rice given. The unit was definitely my favorite part, fresh, creamy, delicious! The fish was fresh and chewy, the shrimp was just as expected. Every bite you had a mouthful of fish but my partner said he prefers the feeling of slabs of sashimi versus small chunks cut up within the rice. If you feel similarly, just wanted to let you know so you might consider the treasure box instead. Would definitely come back for some amazing to-go sushi! Thank you for a great experience Sushi Inaba!

Still love this place! My favorite place to order these delicious jewel boxes for take out. He makes it right before you arrive so that your sushi is fresh.

被酒单上的[KUHEIJI 别誂纯米大吟酿 酿人九平次 EAU DU DÉSIR 山田锦]吸引，师傅Yasu介绍这一款的风味会随着酒温的升高而变化。闻: 一直保持着清新的果香和花香。第一杯口感冰凉，是我喜欢的酒温，入口时果香很浓郁，酒体轻盈，有着半干型完美的微甜。酒瓶在室温下敞口摆放，让酒体和空气接触，随着温度的升高，酒体慢慢变暖，入口时的酒精感和苦味慢慢显现。 *****酒肴***** [Soba, Hokkaido Murasaki Uni 北海道紫海胆荞麦面] 调味正合适，突出鲜味，不会过咸。海胆的甘甜度不错，温度和口感都恰到好处。荞麦面劲道爽滑，蟹肉和加拿大海胆熬成的酱汁冰凉清爽 [Tamaseiro蒸牡蛎] 有点咸，生蚝的个头过大，口感没有很好。酱汁里加了清酒，搭配现磨的青柠皮碎，清新感倍增 [鳕鱼白子] 超级喜欢！！！又肥又腻，咬开微脆的外皮，瞬间有爆汁的口感 [裙带鱼茶碗蒸] 挤一点柠檬汁，放上山葵，最后淋一勺海藻芡汁，巨烫巨烫巨烫！！！蒸蛋非常嫩滑，但调味有点咸。全熟的鱼肉很普通，肉质偏老，没什么鲜味。搭配山葵真的很精妙，偶尔窜出来一丝清新感 [鲽鱼刺身] 鱼肉品质很差劲，全是筋膜，口感不好。但不得不说，紫苏酱汁太优秀了，调味清淡，紫苏的味道非常浓郁 [Mozuku 褐藻] 清脆爽口，汤汁以酸味为主。加拿大海胆的品质还不错，蓝虾口感Q弹 [Ankimo 鮟鱇鱼肝] 鱼肝好嫩好软好绵密！！！一块搭配山葵，另一块搭配黑胡椒，清酒酱汁的调味太甜了。黑胡椒差评，完全没有体现出辛香，可有可无。还是传统搭配好吃，山葵的清香可以化解一切油腻 *****舍利***** 少米版本，酒肴全部结束才开始切鱼生，但温度还是不够低。粕醋饭颗粒分明，没有明显的酸味，整体的调味合适，融合度也不错 [Akami Zuke 腌渍赤身] 腌渍的味道过重 [Blackfin Seabass 黑鳍鲈鱼] 白身鱼，入口滑，带有微微的嚼劲 [Ebodai 油鱼 Butterfish] 上喷枪，烟雾弥漫，充斥着整个屋子的炭香味。鱼生的表面挤一些新鲜的黄柠檬汁，并没有起多大的作用，完全被咸味掩盖 [Kawahagi 皮剥鱼+鱼肝] 这一贯的品质不如Sushi Shin，鱼肝软嫩绵密，比鱼身好吃，鱼身的肉质不够细腻，咬起来稍微废点劲 [Mehikari 目光鱼天妇罗手卷 Greeneyes] 油炸程度恰到好处，鱼肉细腻，炸衣是软脆的口感。非常满意海苔的质感，脆+香 [Aji 竹荚鱼] 好好吃！！！温度最合适的一贯，入口微凉，鱼是偏脆口的，鲜味够 [Kinmedai 金木鲷 Golden Eye Snapper] 要求多加山葵，更能衬托出鱼肉的鲜美，肉质微脆弹牙 [Shima Aji 大竹荚鱼缟鲹] 好吃！喜欢鲜脆的口感，柚子胡椒酱汁的清新若隐若现 [Hokkaido Uni 北海道公海胆] 太好吃了！！！甘甜度非常绝，冰凉，绵软，入口即化 [Otoro 大腹] 烧一锅沸腾的水，把碟子丢进去煮上一会捞出，用余温慢慢加热鱼身，稍微温热的大腹竟然能够削弱油腻感。厨师真的都是铁手，面不改色，直接徒手拿住刚从沸水里捞出的小碟子 [Kobashira 小柱 Orange Round Clam] 好吃啊！冰凉，鲜美，口感脆弹，青柠檬皮碎在这一贯起大作用了，清新感充满整个口腔 [鱼骨味增汤] 偏清淡的咸鲜口，顺滑无渣 [Anago 星鳗 Seawater Eel] 暴力拍打紫苏叶，覆盖在煮过的鳗鱼表面，只为吸收紫苏的味道。已经料理过的鳗鱼，放进用清酒和黑糖熬出的酱汁里继续沸腾。鳗鱼的口感绵密，照烧酱甜咸适中，相辅相成 [Tamago 玉子烧] 今日份是虾+扇贝，口感极其蓬松，甜度恰到好处，完美闭餐

Just want to preface by saying although I would love to experience the omakase at their current Torrance location, this is to share my experience with them from a food/ beer event and collaboration at my favorite brewery (also in Torrance) along with Sushi I-NABA and a brewery I am very fond of out of Brooklyn. This event is my all time favorite event at a brewery - hands down. I often reminisce about this event... and this was even before the restaurant earned their Michelin star. With that said, I can't speak to the ambiance of the Torrance location or even the service there, per se, but I will say that everyone from the restaurant was super friendly and the care and attention to detail was super evident at the event and how they went about their business. I attempted to capture this or some sort of truth in my pics. This is a crude comparison, but basically this rating and commentary is like how a person would give a rating based on take out (if a fine dining establishment did take out...I guess?). Basically, you purchased a ticket to get into the event (tix sold out in seconds), which included a box (curated/ prepared by Sushi I-NABA - contents below) and some drink tokens. There was a menu where you were able to purchase additional items and you were able to purchase more drinks too. I definitely took advantage of of the 'extras' menu since that was the only way to get the sea urchin. In hindsight, the value was off the charts! Included in the (bento or jewelry?) box: Appetizers: Miso cream cheese Salmon escabeche Flash cured garden fresh heirloom tomato Sushi: 25-Day aged bluefin medium fatty tuna from Japan Japanese knife jaw Wild halibut kobujime "Zuke" Scottish salmon A-5 Wagyu (NY) Steak: A-5 Wagyu (NY) USDA Prime (NY) Grill: Miso-marinated black cod Additional items for purchase (what I personally ordered extra of): Assorted sushi (3 pcs) Hakkado sea urchin sushi Everything was excellent. And I mean everything! I'm really hoping I am able to experience the omakase/ dine-in service in a proper setting relatively soon. I have nothing but great things to say about the food and the people.

Fun intimate sushi tasting with friends. This place only has 6 seats so you get to spend a couple of hours with a fun and talented sushi chef. Reservations are a must and I don't believe that they take walk ins. The courses are omakase and seem endless so go hungry. Chef does a fantastic job cooking and presenting the food. It was an amazing experience!

This Japanese Michelin restaurant is now located in Torrance, inside I-naba restaurant. My family has eating here couple times, and we loved it every time. The food is amazing, from fresh seafood to hot dishes. The counter sits six guests if I remember right. It's a small place, but cozy and very private. I highly recommend this restaurant if you're in the Southbay area. Plenty of parking.

Without further ado, let's move on to the nuts and bolts - the FOOD of the omakase. You can refer to the captions on my photos. Below the dishes are described in the order of their presentation during the 素晴らしい = subarashii = splendid, excellent meal. 1. ウニ　蕎麦/ Uni Soba To my knowing that the Inaba restaurant group makes soba every morning in house, from the scratch. It's fresh and a little bit chewy with the taste of buckwheat/nuttiness. Served with the Santa Barbara uni-based broth and paired with the Hokkaido bafun uni on top. 2. 天ぷら/ Tempura Chef chose the Tachiuo タチウオ Beltfish for tempura tonight, garnished with simply salt. The belt fish is typically not a classic Edomae sushi but I totally fell in love with its pleasant texture of a white fish and the clean taste. It's simple... Simply good! 3. 茶碗蒸し/ Chawamushi Savory and full of sea aromas with Ezo abalone (Awabi アワビ) The steamed egg beautifully delivers a delicate and excellent umami with its smooth, buttery finish! 4. Bonito Smoked "suma-kazo" garnished with chives, onion pickles, and chili vinegar. You cannot miss the classic while dramatic cooking technique in any Omakase. Chef Hirano elegantly incorporated Binchōtan charcoal in his searing process, which added visual and olfactory artistry to this fire-seared delicacy. 5. 黒バイ貝/ Japanese Babylon Shell Simmered in sparkling water, konbu, shoyu and sake for 16 hours. The Japanese sea snail was tender, naturally sweet and crunchy. Tasted like a trip to the ocean. 6. ノドグロ 棒壽司 / Nodoguro Bozushi I am not 100% sure if the fish was "akamutsu" (black throat sea perch) but the smoked fat and umami was undoubtedly impressive! Let alone the presentation and fragrance of the seaweed that helped perfectly capture the creamy and rich sensation of the fat. 7. Sunomono 酢の物　 Before we proceed to the FIESTA of nigiri, the appetizer of seaweed salad cleverly served its purpose to cleanse our palate and arouse the appetite for the jewel-like cuisines! Tonight's Sunomono was perfected by the Mozuku もずく from Okinawa, that provided the light, healthy and incredibly refreshing taste for the base. On top, we enjoyed the sea urchin from Ensenada which I was pretty surprised with joy! It was warmly sweet as honey but also lightly briny for its saline quality. The angel shrimp 天使のエビ (Tenshi no Ebi) played the best supporting actress in this performance, wearing her graceful makeup that is made of lime zest. 8. Nigiri x 12 - [ ] Akami Zuke 赤身漬け from Kagoshima 鹿兒島 11-day-aged and marinated blue fin tuna - [ ] Kasugo Dai 春子鯛 baby sea bream with kobujime - [ ] Aji 鯵horse mackerel - [ ] Nishi gai 西貝 Japanese cockle graciously delivered the snappy consistency while giving you a surprise gift in his sweetness that goes with the stickiness of the sumeishi (seasoned sushi rice). What a mysterious lover! - [ ] Takabe タカベ torched yellow striped butter fish with lemon drop and seaweed salt. - [ ] Shima style (Island Sushi) Japanese butterfish - [ ] UNI Duo - 赤ウニ vs 馬糞雲丹 Served without the seaweed (nori) is such a clever choice because the grassy taste of seaweed may overwhelm the subtle flavors of the protagonists- sea urchins. I personally appreciated the mineral-driven sweetness from the aka uni. Its long-lasting creamy taste was quite pleasant. - [ ] O-toro おとろ This 17-day-aged tuna belly was warmed slightly using a plate that had been placed in a hot water pot. A technique that I hadn't seen before and felt apparently sweet and considerate of the chef to do so! The fat dissolved a little bit, resulting in a particularly perfect balance of the umami of the fish. - [ ] Shima Aji 縞鯵 Striped Jack - [ ] Kohadaコハダ an ultimate edo-style neta, the gizzard shad soon became my personal favorite with its noticeably salinity and freshly fruity flavor! Superbly cured. - [ ] Anago 穴子 Not just the tenderness and purity, paired with the subtle hint of menthol from the shiso, but also the cooking technique Chef Hirano executed with the sea water eel-- it excellently demonstrated another flawless dining experience! - [ ] Tamagoyaki 玉子焼き the castella styleカステラ for Japanese transitional confectionery, containing shrimp and scallop The end. As well as the prelude to my next fine dining Japanese omakase. Hat off to the Chef Hirano and Yoshi for the amazing wonderful night at Sushi I-NABA. We will definitely come back (as long as we can secure a spot. I mean two lovely seats.)

As a reminder, book your table on first day at 12pm PST for the seating on the following month. I was confused on my first attempt, and the six seat / one-seating omakase experience does not allow for such mistake! I was grateful to secure a seat on the day I wish to celebrate wife's birthday, during a lunch time on MDT time zone, it was stressful and confusing enough. Chef Hirano is one of the most charismatic person I've encountered at omakase. No big entrance at his table, he just showed up like any other day at home, and asked if we need a recommendation on sake. We were accompanied by two sushi experts couples and the evening was delightful. It maybe true for all sushi chefs out there, but Chef Hirano is deliberate in every action he made. His preciseness on creating layers and depth is above and beyond. It is quite enjoyable to watch his performs and he delivers with a great smile, and professionalism. At the same time, Chef Hirano has great sense of humor and positive thinking. It is a great vibe to dine at Sushi Inaba. I highly recommended and will return on another occasion. Chef Hirano's sushi rice has to be best in town. We first experienced it in the to-go Jewelry box, and double confirm (although different rice and vinegar), the sushi rice is indeed superior compared to other omakase I've had. Lastly, thank you Yoshi for being so friendly and attention to detail on making our night a memorable one!