"Order big with a focus on the otsumami specials, which usually occupy two unformatted pages of a printed Word document. On my last visit, the grilled tai snapper with lemon koji arrived bright and rich with a punch of charcoal smoke; the persimmon shira-ae with smoked salmon hit a thrilling contrast of sharp, sweet, creamy, and smoky. Nigiri and sashimi are a highlight, and saba bozushi is the star of the bunch:"
"pickled mackerel sushi pressed Kyoto-style into tight rectangles, dense with umami and acid. The Japa-dilla is a bonkers tribute to Takahashi's favorite yoshoku dishes from his youth. It's a quesadilla using a Sonoratown tortilla, filled with beef shigureni (simmered in soy and ginger), an egg, and a hit of sanshō pepper for an aromatic and messy Southern California-Kyoto hybrid. If you're driving all the way to Long Beach, take an extra hour to explore."
Homareya opened in September under chef Yoya Takahashi, formerly of Kodo and Hamasaku, and centers on seafood with a deep sake list. The menu emphasizes otsumami specials with bold, smoky grilled dishes such as grilled tai snapper with lemon koji and a persimmon shira-ae with smoked salmon. Nigiri and sashimi stand out, highlighted by saba bozushi pressed Kyoto-style and dense with umami and acid. A signature Japa-dilla fuses Sonoratown tortillas with beef shigureni, egg, and sanshō pepper for a Southern California–Kyoto hybrid. Nearby parking and local breweries and restaurants make a Long Beach visit easily extendable.
Read at Eater LA
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