Sushi Inaba Manhattan Beach Yelp Reviews - Sushi Inaba Manhattan Beach - Buy Reservations
Getting a Reservation at Sushi Inaba Manhattan Beach for Today or Tomorrow is Easy!
Buy a verified reservation at Sushi Inaba Manhattan Beach from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Manhattan Beach's Best Prepaid Restaurants that are most frequently booked by customers of Sushi Inaba Manhattan Beach
Sushi Inaba Manhattan Beach Yelp Reviews
Latest Reviews On Yelp
24 Reviews
0 Replys |
A very unique experience given that this is a 6 seater and
A very unique experience given that this is a 6 seater and the chef is actually a great conversationalist! He has a fascinating story if you ever get into it, and his dishes are well put together with unique and delicious ingredients.He is very experimental with his dishes, so this is not for the faint of heart! (although if you are, and still want to go, he was very accommodating for an individual next to us)He is very familiar with the extensive sake menu and his recommendations were perfect. While I've been to my share of michelins, the family dining with us has been to every 3 star in the states and still list his restaurant amongst the top, a must go.
Be the first to ReplyThey're a well-earned Michelin 1*, with the expected
They're a well-earned Michelin 1*, with the expected selection of sushi, sashimi, and hot food, including some particularly good baby sea eel, shirako, and this visit, a Japanese green eyes (mehikari) tempura hand roll.Chef Yasuhiro Hirano is also very personable, much more approachable and friendly with his customers than many chefs. A very different experience than a lot of fine dining, with a more welcoming vibe as opposed to a more rarefied vibe.Is it the very best sushi experience in Los Angeles? Perhaps not. But it is definitely an excellent one, and most certainly up worth the trouble if you can get a reservation.
Be the first to ReplyTried the Futomaki with Kaisen boost again.
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.
Be the first to Reply11.25.2o22Many people choose to shop on Black Friday, but
11.25.2o22Many people choose to shop on Black Friday, but we spend ours on food. Our friends was able to make two reservations while reservations was super hard to get. Unfortunately, he got sick for his reservation so we decided to take the other to try this place out, esp all the Yelp photos are as good as it can be! I bet those Yelpers are photographers!Anyway, we arrived at the restaurant where the front was kind of dimly lite, so it took us awhile to locate the restaurant with our terrible vision. Hahaha We got there and just waited by the door since our reservation was a few minutes away. When it's time, we were invited to this little room right by the waiting area along with two other couples with one even came after us...we were the last to enter bc it was kind of confusing. I was told this is a Michelin stared restaurant so I had quite an expectation, esp this wasn't the first one I have gone so I would have something to compare to. There were some interesting dish that was served, such as uni soba, cod testicle!, abalone in liver sauce, hairy crab and scallop in a vinegar sauce which I didn't taste the scallop at all, house roll in delicious shiso leaf sauce, the super tasty seafood soup, etc. The care of the food was excellent. The price can be reasonable for what it is especially it has the title of a Michelin star and everything has gone up in price. I think it was $280 per person, plus tax and tips, we paid close to $800 for two.Honestly, as much as how good it was, I don't think I would return as I had better for that price.
Be the first to ReplyIts a fancy treat for sure.
I love the concept. You order online and pick up your food at a designated time. The food is wrapped with care. It's like opening a present. The sushi is fresh and I especially love the rolls. No mayo filler. It's the good stuff. This is worth turning on screen time for the little ones!
Be the first to ReplySee attached for the pictures of all the courses, the
See attached for the pictures of all the courses, the detailed review of Sushi Inaba is below.
Be the first to ReplyOkay, this is definitely a splurge but one that is damn
Okay, this is definitely a splurge but one that is damn well worth it. We got the jewelry box to go. It came beautifully wrapped with everything you needed to have the fanciest to go sushi meal you've ever had! The rice was perfection. And the fish was the best fish I've had out here! Do yourself a favor and refrain yourself from going to those dime a dozen mid price restaurants and treat yo self to this instead. You can thank me later!
Be the first to ReplyPerfection presentation of their dishes even for takeout.
I got their uni and o toro box and I got the omakase box with various fish/seafood selections. Everything was not just pretty looking but fabulous quality and the rice was on point, perfectly cooked, not overcooked and nice texture. I wished they provided a sheet of what each fish/seafood is and from what region at least that's what other places provided to me so I was expecting something similar for a Michelin star place.
Be the first to ReplyWe really enjoyed our time here last night with Chef Yasu,
We really enjoyed our time here last night with Chef Yasu, he is very friendly, positive, humble, jovial, and has self-deprecating humor to boot. I really appreciate it when the chef proprietor is transparent with his knowledge and techniques during service as interaction with the chef is one of the highlights when experiencing an omakase.There were 25 courses in the omakase and from the start, I knew this would be an excellent meal. Chef acknowledged that he uses a blend of vinegar on the shari that is mostly Yokoi akazu, the red vinegar that seems to be the gold standard amongst Michelin star chefs. The plating for the initial courses were understated yet gorgeous. All the dishes were excellent and mouth watering, but the standouts for me in particular were the Hokkaido crab and pen shell scallop with vinegared gelee, cherry blossom chip smoked katsuo, iwashi maki with chives and ginger, and nodoguro aburi prior to the start of the nigiri flight. He used a very interesting searing technique with the hand torch where the flame of the hand torch is deflected off a piece of a concave piece of charcoal; this is an aburi technique I haven't seen before which was quite ingenious. I really enjoyed the interplay of the soft pillowy Hokkaido crab with the slices of stiffer pen shell scallop; a nice textural contrast. Initially, I wasn't sure of the terminology the chef was using (miscommunication) and he was kind enough to retrieve the shell as a visual aid. The vinegared gelee with the shiso flowers provided both a cooling refreshing acidic touch with herbal notes on the dish. The slices of katsuo (skip jack tuna) had an exceptional deep flavor and the accompanying sauce, chives, and wasabi heightened the spectrum of flavors. The iwashi maki sans any rice was very refreshing with the seasoning of the sardine itself while being tightly packed with ginger and chives; a very refreshing and bright bite. This is a dish that I've rarely encountered. Finally, the nodoguro sushi was expertly seared and the flavors (fat and skin) were brought out beautifully while nestled in the perfectly seasoned rice and crisp nori.As for the nigiri, Chef Yasu has clear mastery over the neta and shari. As mentioned before, the rice is heavily seasoned with akazu and packed just enough with adroit precision where each grain of rice disperses evenly on your tongue as the nigiri is being chewed in your mouth. The standouts for me were the zuke bluefin, kasugodai, makogarei, kuromutsu, shima aji, aji, otoro, Hokkaido uni, and the tamago with scallop and shrimp paste. Again, they were all excellent but at this point we are splitting hairs with nigiri preferences. Anytime a piece of nori was used, it was crisp and roasted, a small detail that is missed when a lesser chef uses nori (untoasted, wet, and limp). Small details such as flipping his grated fresh wasabi dish over to prevent unnecessary oxidation are signs of a seasoned Michelin chef. In the middle of the nigiri flight, we were served kinki (shortspine thornyhead) with a flavorful and umami packed kelp broth. I really enjoyed the gelatinous texture of the fat between the fish and the skin with the perfectly tender and succulent texture of the flesh. The broth that accompanied the kinki was very exceptional as well.Chef Yasu is essentially a one man operation (less beverage and plate service from his kind assistant) and it was quite impressive how he managed to hold his composure and energy through the entire 3 hour service. He deserves your respect and he comes with my highest recommendations, especially with the value he brings with the omakase. Please ignore the lower star reviews on this page as they don't have the knowledge to make an educated review on edomae omakase.
Be the first to ReplyI've been wanting some high end sushi after taking a sushi
I've been wanting some high end sushi after taking a sushi class in Torrance, now that I have a new appreciation for the art.First, parking is easy, it's a large lot, lots of spaces and very accessible.I ordered online for lunch on Sunday for a Wednesday pickup.The web site was mostly intuitive, there is a booking section and a to go section.Once you select to go, it'll ask you which date and what time. You order and pay and wait until your pick up day and that's it!I arrived at 12:01 worried I was late because pickup time was 12.I entered through the left door of I-Naba and walked to the reception desk through a short hallway.I let the hostess know i was there for pick up and she was about to give me someone's else's order but confirmed if I had ordered 2 rolls, which I did not.After showing her my reservation, I was escorted to a door in the hallway I had just walked past, and entered.This room is a small counter room with maybe seating for 6? A chef was there and he asked me to wait and confirmed I had ordered the jewelry box.After a few minutes another gal came in to confirm my order and proceed to click on an iPad.Once that was complete, I waited a few more minutes and the chef assembled last part of my order, wrapped it up and presented me the to go bag.I was excited to get how and rip open the package.The contents included chopsticks, hand wipe, soy sauce, and a small dish to pour the soy sauce in.Once I opened the box, it was like a present from sushi clause. Everything was beautifully presented, and symmetrical.The aroma was fresh fish and fragrant. The food was fresh, extremely fresh, and a perfect consumption temperature. Not too cold, slightly warm/room temp.What I learned in sushi school was that rice is the most important part of sushi, and there are secret ingredients to give the rice more umami. The rice here is superior! The kernels are plump, sweet, sour, and savory. Each kernel is well coated and has a nice finish. The box is not packed so everything is light and airy. Bonus, the flower not sure what is called has an amazing aroma as well as flavor and compliments the dish well.Overall, if you want $80 sushi for lunch, I recommend trying the jewelry box at least once. It's quite filling and fresh.I have another order for rolls coming up in a few weeks and I'm looking forward to trying that next.
Be the first to ReplyGreat Experience as always, have been visiting Inaba sushi
Great Experience as always, have been visiting Inaba sushi since their Manhattan Beach location. Yasu San always deliver with his creativity and quality of the food. From the Soba with Uni appetizer and various Seasonal Fish which is perfectly seasoned in my opinion. Looking forward to my next visit.
Be the first to ReplyFinally made my second visit after three years.
It's the only sushi bar in LA I couldn't find anything to criticize, everything was close to perfect. All the appetizers and sushi are delicious, even more delicious than three years ago. The chef is super smart, talented and with good sense of humor, he and his lovely wife creates such a relaxed environment for us. What a nice dinning experience!
Be the first to ReplyWe ordered 2 omakase "nama" chirashi to go.
For sushi takeout order, these boxes are definitely show stoppers. Visually stunning an beautifully arrange, all the seafood tasted fresh as well. The rice is seasoned well, albeit just a little heavy handed for my liking in terms of the salt and vinegar balance. I feel like sometimes the rice flavor overpowered the subtle sweeter seafood delicacies. That being said, it was well worth it and the portions were plentiful for 2 ppl. I think they're temporarily located within the I-Naba sushi restaurant through a side door into a seating bar. The ordering and pickup process was seamless. For a special occasion and for ppl who are still wary of dining in, this is a great option for sushi take out!
Be the first to ReplyExcellent presentation and balance of flavor in each dish.
This restaurant serves the most sophisticated sushi around. They have different menu offering, mostly for sophisticated palates who truly knows about fish, sushi's and creativity at its best.The reason you should try this restaurant, is to savor the skill fo the chef and the quality of the ingredients usedIf you are looking to fill up your stomach, or a restaurant that serves fuss instead of quality food, or if you are just going to dine to criticizes what you don't know, just go to any other restaurant, as you probably don't deserve any of this quality.The chef is an absolute talent and if you need to write a negative review just describe what you expected instead of make silly comments like there was no taste i the food, pricing has gone up (with 40% inflation this has happened across America) or the bathroom was too far, or the parking was only 25 min.Come on people don't be ridiculous with your ignorance.Chef Naba, keep doing what you do and keep kicking buds.
Be the first to ReplyTemporarily located literally inside Inaba restaurant,
Temporarily located literally inside Inaba restaurant, Sushi I-Naba is part of group of restaurants under the same name. Having recently tried Wa Naba dining and having had good consistent food there and a so-so experience at Inaba, thought I'd try the Sushi variety of this group. Ordered take out through tock, had the Futomaki with Kaiden boost and Omakase chirashi. 1. Futomaki Kaisen boost: Inside the futomaki there is seasonal ingredients which for this roll is Salmon and tuna and something that reminds me of chiso. The toppings are crab, caviar, uni and salmon roe. It's all very pretty and looks and tastes similar to other restaurants in LA. After having tried various versions of these at other places, I think toppings are unnecessary and don't really bring much to the sushi itself and is hard to eat without falling apart.2. Omakase chirashi: also very pretty. There were a few good pieces of fish. Was disappointed with the rice. I think I prefer the chirashi at Sushi Tsujita. I don't think I'd come back for take out. In general I prefer to nigiri sushi. Nozomi is pretty good but the prices have gone up. Think I'll have to come back here for dine in and see how it compares. The waitress here was very nice and over again the presentation of the food is beautiful.
Be the first to ReplyThis is my kind of jewelry box.
#1 Tuna (ooturo, chutoro, Zuke akami). #2 Trouts (marinated, seared, fresh ocean trout) #3 slow braised (sea water eel, scallop, blue prawn) #4 variety (sea urchin, Hokkaido hairy crab, salmon roe). Rankings tuna box was the best it just melts in your mouth, next was the variety box with sea urchin and the crab. The salmon roe was a bit fishy. The trout and slow braised we're just okay. I'm not used to slow braised sashimi so not a big fan and the trouts taste basic. This was a great valentine's day dinner, always fun to try something new. We also had a bottle of sake and of course mochi ice cream #michelinstar #sushi #valentines #fishfromjapan
Be the first to ReplyOrdered some of their chirashi bowels to go during the
Ordered some of their chirashi bowels to go during the pandemic. Even to go the plating and preparation were amazing as evident by the pictures. All of the fish was incredibly fresh.I loved the presentation of the food with the vibrant colors and intentional plating of each piece of fish. I'm looking forward to going when the pandemic dies down. The to-go packaging was also very meticulous and high quality. I felt like I had just gotten food from a restaurant in japan. It was tied up in a sack that felt like reusable material and the boxes were a light lacquered wood. Highly recommend coming for amazing sushi!
Be the first to ReplySushi I-naba's takeout was fantastic and did not disappoint.
The takeout was impeccably put together and presentation was stunning. Objectively speaking, of course sushi isn't the cheapest meal, but I think the quality you get for the price is really good. Lastly, I apparently overpaid online by mis-selecting options that were already included and they actually proactively told me and refunded me. Could not recommend them enough both for the superb food and their profound kindness. Thank you Sushi I-Naba!
Be the first to ReplySuper delicious and fresh! We ordered one box for 2
Super delicious and fresh! We ordered one box for 2 people and we were stuffed! Could probably do 2.5-3 people pretty box. The flavor was amazing. I'm not usually a big uni person but this uni was very high quality and did not have any of the off flavors that cheaper uni often does. The marinated pieces were also interesting and different and added an extra layer of flavor that I had not tried before.The boxes come wrapped in a cloth like paper that make them feel very special and premium. A nice treat for any occasion.
Be the first to ReplyFreshest fish I've ever tasted, better than anywhere I've
Freshest fish I've ever tasted, better than anywhere I've had in Los Angeles. Not to mention, some of the best presentation I've ever seen.
Be the first to ReplyHours might need to be updated.
Went today, store was closed and no one picked up the phone. Maybe they only allow online takeout ordering? Hard to find available street parking and many of the metered parking are only for 25 minutes.
Be the first to ReplyThis review is extremely over due, but I had to give
This review is extremely over due, but I had to give everyone my two cents. This was by far the best sushi experience I have ever had. The omakase was life changing and although expensive ($500+ bill), I would go back in a heartbeat beat! We will definitely visit again the next times Wife and I are in LA. You don't need a special occasion to go here, just treat yourself!!!
Be the first to ReplyHubby took me here for my birthday as a surprise and it was
Hubby took me here for my birthday as a surprise and it was intimate and the best tasting experience sushi I have ever had in my life (better than Japan...!) The chef ferments the sushi himself and something about the fermentation deepens the flavor. He is personable and adorable.The ceramics he uses to display is sushi is very much art form and thoughtfully paired with whatever fish he is serving.He even shoveled heaps and heaps of uni and toro onto some nori, rolled it up into a cigar like form and said it was my birthday candle!My husband and I had such a wonderful and memorable time--every dollar spent here is worth it. I promise!
Be the first to ReplyBig disappointment, and I was excited to come here after
Big disappointment, and I was excited to come here after seeing some great pictures of omakase. Of all the courses we had, only two pieces of tuna were decent, the rest were over saturated in dressing and drowned out the flavor of the fish. By far the most jarring part of the restaurant is... having to pee. Every time I had to go to the bathroom (and I had to go 3 times during the evening after drinking a ton of sake), I had to ask the hostess to escort me to the bathroom outside the restaurant and around the corner. It's a high-end restaurant with no bathroom. Not cool.
Be the first to Reply