We really enjoyed our time here last night with Chef Yasu, - Sushi Inaba Manhattan Beach - Buy Reservations
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😍 5/5 - We really enjoyed our time here last night with Chef Yasu,
By 👻 @Alexander K., 07/02/2022 3:00 am
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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.
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