Tried the Futomaki with Kaisen boost again. - Sushi Inaba Manhattan Beach - Buy Reservations
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😍 5/5 - Tried the Futomaki with Kaisen boost again.
By 👻 @Julia H., 02/11/2023 3:00 am
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Feel like the fish was fresher this time and the flavor melded better. The little bit of unagi also gives it a bit of sweetness reminding me more of the typical futomaki rolls. I would get this again and maybe try regular roll.---------Also came here for the Omakase. Restaurant is located inside Inaba restaurant. It's a small 6 seater with just enough space for the chef and counter. Dinner is only 1 seating at 7pm. All the chopstick ceramic rests are different types of fish. Cute :)Dishes: 1. Hokkaido black uni with homemade soba: silky smooth with slightly al dente noodles2. Barracuda with shiso sauce: nice and smoky; good contrast with shiso3. Shiraku pones: soft with straight forward ponzu flavor4. Baby anago eel: slight slimy but not in a scary way. The sauce is warm savory umami 5. Black sword perch charcoal flamed wrapped in rice with seaweed: this was okay. Perch did not have much flavor6. Sunamono with prawn, crab and scallop: vinegar is strong in this dish. Nice and tart. The prawn is especially good7. Ankimo with black pepper and wasabi: soft creamy flavorful. This is how ankimo should be done. 8. Australian abalone with stomach sauce: yum. The abalone is very tender9. Asari clam soup: Simple but very good. Can drink a whole pot of this10. Tamago with shrimp and scallop: fluffy and sweetNigiri: Rice was well seasoned. The different seafood had interesting flavors and textures for some. Was too busy eating to write down comments for everything.11. 13 day dry aged tuna12. 1 week ages halibut cured with salt: slight yuzu taste13. King Spanish mackerel: fragrant, strong flavors. very good14. Needlefish15. Scallop: smoky and delicious16. Filefish with liver on top: liked the addition of the liver17. 2 week aged stripe jack18. 18 day aged fatty tuna: this one, chef put the tuna on a warm plate to help melt the fat19. Gizzard shad20. Golden eye snapper21. Anago: a sweet ending to the sushi courseDinner overall took about 2.5 hours. All the food was great as expected from a Michelin-starred chef. Chef Yasu is warm and friendly. We learned that he decided to become a sushi chef after he was handed down his father's knife. It was a great experience and hope to come back again soon.
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