Michelin-Starred Omakase in LA｜First Visit to Inaba 🍣✨

I first learned about Inaba through their collaborations with Kaneyoshi, and finally got to try it myself! Reservations open on Tock on the 1st of each month — only 6 seats per night, so it’s quite exclusive. Every course of the (appetizers) felt unique — you can really sense the chef’s personal style. Most memorable were the shrimp with vinegar jelly and the mackerel — super refreshing and appetite-opening! 🍤💦 Also loved the soup made with uni and shiso, paired with their housemade soba noodles — the soba had such a nice, chewy texture! 🍜💜 Their shari (sushi rice) is exactly my type — made with red vinegar, not too soft, with a balanced salty-sour taste. The temperature was perfect for me (I don’t prefer it too warm). Fish preparation was excellent too — the aged tuna was delicious, and their toro was cut in a way that gave it a uniquely satisfying texture. The final eel piece was a highlight — tender like jelly, melting in the mouth! 🐟💖 We brought our own bottle of (Masatsukasa) — my first time trying it. It didn’t have the melon notes some describe online, but it was incredibly smooth, subtly sweet with a clean rice aroma — the kind you could finish a whole bottle of happily 😋🍶 Corkage fee is $50 if you bring your own sake. Inaba is definitely a place I’d return to! The only downside is the ambiance — it feels a bit dated, but I heard their Torrance location is temporary. #LosAngelesEats #LALife #LAJapaneseFood #MichelinLA #LAFoodExploration #LAWeekend