Homareya (Long Beach, CA)
Homareya Restaurant
145 E 4th St, Long Beach, CA 90802
562-754-3302
www.longbeachhomareya.com
Mon 12/22/2025, 07:00p-09:50p
Yoya Takahashi is a name that I first encountered thanks to my many years spent organizing the Plate by Plate tasting benefit. During that period, the Chef had always been in charge of the sushi at Hamasaku in Westwood, but I'd always wondered if he'd ever open up his own spot. Well, it took a while, but it finally happened with the soft-debut of Taishu Kappo Homareya (大衆 割烹 誉家) on September 12th (the grand-opening was November 13th). And if you're wondering why the place is called Homare-ya, the word combines the first Kanji character of Takahashi's given name (誉, homare) with the word for "home" (家, ya), the idea being that you're dining as if you were in the Chef's own house.
About the Chef: Takahashi Yoya (髙橋誉也) was born in May 1972 and hails from Kyoto, Japan. He relocated to Los Angeles in 2000 in order to pursue a career in acting, inspired by his grandfather Kobori Akio (小堀阿吉雄), who appeared in films beginning in the late 1940s. However, he was unable to break into the industry, and thus found more secure employment working as a waiter at a Japanese eatery in Hermosa Beach. From there, he eventually made his way to a sushi spot in Little Tokyo, which is where he really started his culinary training. In 2008, he helped open Sashi in Manhattan Beach, helming the sushi bar for Makoto Okuwa. Takahashi stayed onboard after Okuwa was replaced by Troy N. Thompson, but the restaurant shuttered in November 2012.
By the end of that year, he had landed at Hamasaku (along with new EC Wonny Lee), which had opened in 2000 and was backed by talent agent Michael Ovitz. He headed up the sushi program there and helped elevate the cuisine, incorporating more traditional fare into the menu, and was also an instrumental part of the October 2017 launch of Umi by Hamasaku in El Segundo. Umi, unfortunately, closed during the early days of the pandemic, and it was also during this turbulent period where Takahashi partnered with the people behind Champion's Curry to bring the karē chain to the US, with the first outpost opening in Little Tokyo in August 2020.
In July 2021, the Chef announced his departure from Hamasaku, and later joined Kensho Group, opening Kodō in the Arts District in April 2022. However, by the start of 2023, he had moved on, and subsequently founded Smokmoc Yakitori with Koichiro Nishi. The LBC-based pop-up held its first event in October that year, and Takahashi continued on after Nishi decamped in early 2024, holding events until around this past April, when he began focusing on getting Homareya up and running.
Takahashi took over the former Fresh Kabobs storefront at the City Place Shopping Center (now being redeveloped as part of the Mosaic project) in December last year. The space has been given a refresh, though the same basic layout remains.
Homareya's menu is fairly compact for an izakaya-type spot, but is still rather wide-ranging. As for the beverage list, it's definitely sake-focused, though shochu and beer are also available. Corkage is normally $40 a bottle, limit three, but was waived tonight. Click for larger versions.
Koji Ontama Potato Salad / 麹温玉 ポテサラ [$11.00] | Married Koji-Soy Onsen Eggs, Simple Potato & Cucumber Salads, Seaweed Wrapping
Given my penchant for potetosarada, this was a must-order for me, and made for a promising start to the meal. Texturally, the taters had that semi-smooth, semi-fluffy consistency I expected, and I liked the piquancy imparted by the cucumbers. At the same time, the egg provided additional heft and interest to the dish, while nori made for a pleasingly grassy, umami-tinged finish.
Our first tipple was the 2025 Tosashiragiku Tokubetsu Junmai (土佐しらぎく 特別純米) [$67], which comes to us from Sento Sake Brewery out of Kōchi Prefecture. Polished to a seimai-buai of 60%, the nose here combined cool, saline notes with nuances of tropical fruit. On the palate, those fruit and mineral elements were joined by a distinct spiciness, along with a "grain-y" character from the rice. And interestingly, as the nihonshu warmed, I began getting loads of honeydew, which I did not mind at all.
Shredded Cabbage & Cucumber Salad / 鶏皮キャベキューサラダ [$12.00] | Chicken Skin, Cabbage, Japanese Cucumber, Red Radish, Micro Leaf, Aojiso-Dressing
A bevy of bright, bitter veggies were tied together by a shiso-based dressing and punctuated by hits of salt from the chicken skin. However, my quibble here was that the torikawa really should've been crispier, more shattery.
Winter Yellowtail Sashimi & Nigiri / 寒鰤お造りと握り [$30.00] | Fatty Yellowtail Super Rich and Tender Best Season Started
Otsukuri duties were handled by cuts of buri, which ate as rich and fatty as you'd expect, with an earthy, lingering brine that was evened out by a dollop of wasabi.
White Fish White Ponzu / 白身の刺身と白ポン酢で [$22.00] | White Fish, White Ponzu, Yuzu Kosho, Jurian Myoga
Rolls of shiromi were clean and lean, with a salinity on the back end that linked up well with the tanginess of ponzu, the myoga adding an extra bit of zip to the dish.
Jewelry / 宝石 [$10.00 × 3] | All Assorted Fish White Miso Aioli
Hand rolls combined mixed cuts of fish with a creamy, slightly spicy miso-augmented aïoli. They were tasty enough, though I would've liked a crisper texture on the nori.
Quesadilla- Homareya Style (Japa-Dilla) / 誉家ケサディア [$16.00] | Sonoratown Tortilla, Soy-Simmered Beef, Jidori Egg, Konnyaku, Mozzarella Cheese, Sansho-Pepper, Ichimi
An ode to the issen-yōshoku of the Chef's childhood, we have here a quesadilla mash-up of sorts featuring shreds of ginger- and soy-simmered beef (shigureni). The flavors were as dark, sweet, savory, and ginger-y as you'd anticipate, so the counterpoints offered up by all the other ingredients were key, as was that well-griddled tortilla from Sonoratown.
Bluefin Tuna Warishita Soy Sashimi / 本まぐろ割り下醤油で [$28.00] | Bluefin, Warishita Soy, Mountain Yam, White Sesame Seed, Salted Kelp
A yamakake-ish preparation of hon maguro married cubes of umami-packed tuna with the comparatively mild flavors of yamaimo, the whole thing nicely accented by that greenery up top.
The 2024 Tosashiragiku Junmai Ginjo (土佐しらぎく 純米吟醸) [$68] was our second libation, and came from the same brewery as our first. With a seimaibuai of 50%, aromas here were of restrained melon undergirded by a marked salinity, and taking a sip, I found a mélange of fruit intermixed with touches of ricey umami, all rendered in a pleasingly acidic package.
Jidori Chicken Liver Skewer / 鶏レバー串焼き [$7.00 × 2] | Jidori Chicken Liver Skewer
We'll now move into a brief kushiyaki detour. It's rare to find rare rebā in LA, so I was glad to see it on offer tonight. The liver had the almost creamy consistency I wanted, while the offal's trademark minerality was matched by hints of sweetness and smoke.
Tsukune Chicken Meatball (Chili Oil) / 地鶏つくね [$5.00 × 2]
Chicken meatballs showed off a fine-grained mouthfeel, and meshed easily with bits of scallion as well as the heat from that chili oil. Nevertheless, I would've liked a harder sear here, some more char.
Chicken Heart (Salt) / 心 [$5.00 × 2]
Kokoro had a nice "bounce" to 'em, as well as a pleasing interplay of salt and smoke.
Chicken Thigh (Salt, Tare) / 地鶏もも [$4.00 × 2]
Momo arrived tender and juicy, with the thighs making total sense in both shio and tare preparations.
Hokkaido Scallop (Garlic Cumin Butter) / 北海道産ホタテ [$8.00 × 2]
Scallops displayed a potent brine, which I imagine was only boosted by the utilization of their roe, while texturally, think supple but "sandy."
Monkfish Karaage / アンコウ竜田揚げ [$16.00] | Tender Monkfish Lightly Marinated with Shiso Soy and Sesame Oil
Ankō prepared tatsutaage-style was a winner. I was a fan of the juxtaposition of the fish's crisp exterior and soft insides, while its savory, oceany flavors paired swimmingly with the bitterness of green tea.
At this point, Yoya-san offered us a complimentary carafe of the Sawtelle Sake Clear Skies Junmai [$35], which is actually produced in DTLA's Fashion District by brewery co-founder Troy Nakamatsu. Unpasteurized and made with California-grown Yamada Nishiki, the sake smelled of light melon, while palate-wise, this was generally easy-drinking, with a perky acidity to go along with its sweet, fruity flavors and undercurrents of minerality and umami.
Charcoal Hued Vegetables / 炭火焼き野菜 [$12.00] | Shishito, Tokyo Turnip, Zucchini, Eringi Mushroom, Umami Soy and Garlic Miso (from Omiso Co)
Charcoal-grilled veggies presented an array of differing textures and tastes, all bound together by smoke, savor, and just a smidge of sweetness. A surprise standout.
Grilled Yellowtail Collar Hamachi Kama / ハマチのかま [$12.00]
Amberjack collar was pretty spot-on texturally, and its sweet-tinged salinity meshed seamlessly with the sear going on.
Kyoto-Style Amakara Yakisoba / 京風甘辛焼きそば [$14.00] | Kurobuta Pork Belly, Carrot, Cabbage, Kyoto Ozika Yakisoba Sauce
A plate of yakisoba certainly hit the spot. Think comfortingly savory, but with a bevy of sweet, tart, tomato-y flavors and a smidge of pickle-y tang included for good measure.
Tempura Corn Rib & Chikuwa Seaweed / もろこしりブと磯辺揚げ [$14.00] | Corn, Chikuwa Fishcake, Aonori, Sea Salt
Corn ribs did a commendable job conveying the maize's natural sweetness, while even better was the isobe-age fish cake, with its seaweed-infused batter, satisfying salinity, and tender chew.
Black Mussels Koji-Butter Saka-Mushi / ムール貝の酒蒸し麹バター [$20.00] | Koji-Butter, Shallot, Garlic, Sake, Green Onion, Yuzu Juice
Mūru kai were deftly cooked and on point in terms of texture, their oceany flavors nicely matched by a subtle butteriness and hints of citrus.
Our final liquid refreshment was something that I'd brought along: the 2006 Turley Hayne Vineyard Zinfandel, hailing from St. Helena in Napa Valley. The wine possessed an inviting nose filled with dark fruit and traces of spice. In the mouth, I got loads of tart, jammy berries all commingled with a persistent pepperiness and agreeable acidity. Overall, I'd say that the Zin boasted a pretty remarkable vivacity despite being nearly 20 years old.
Dashi Omelet with Shirasu and Grated Daikon / 京風出汁巻き [$12.00] | Jidori Eggs, Kyoto Dashi, Grained Daikon, Baby Sardines, Shiso, Usukuchi Soy
I often have a hard time resisting tamagoyaki, and tonight was no different. A Kyoto-style dashimaki variant, the omelette had that classic taste and texture, with the various toppings adding further contrast and complexity.
Chicken Tail Bonjiri (Salt) / 地鶏ボンジり [$6.00 × 2]
When it comes to yakitori, the tail is arguably my favorite cut, so I had to order it. The skewer demonstrated that mix of fatty and lean I was looking for, along with plenty of smokiness and cartilaginous crunch.
Agedashi Tofu / ずわいの餡掛け揚げ出し豆腐 [$11.00] | Deep Fried Tofu with Japanese Snow Crab Dashi Broth
Delicately-fried cubes of tofu were set in a savory, cozy, zuwaigani-spiked ankake sauce, with those zesty scallions serving as a consummate accent piece.
Grilled Salmon / 焼き鮭 [$10.00]
Yuzu Ikura / 柚子いくら [$12.00]
A duet of yaki onigiri served as a fitting closer for the savory portion of the meal. Both the salmon and its roe worked out as toppings, and I liked the coziness of the dish, though I wouldn't have minded some more sear, to get the rice crispier.
Matcha Brownie and Azuki Ice Cream / 抹茶ブラウ二一と小豆アイス [$11.00] | Matcha, White Chocolate, Azuki Beans, Azuki Ice Cream
Time for dessert. First up were brownies well-infused with the bitter, vegetal qualities of green tea, paired with the much sweeter nature of red bean.
Shiratama Dango and Ice Cream with Kuromitsu Syrup / 黒蜜白玉団子アイス [$8.00] | Vanilla Ice Cream, Chargrill Shiratamamochi, Kuromitsu Syrup, Kinako Powder
Rice flour dumplings had that mochi-esque chewiness I was seeking, their mild flavors working hand-in-hand with both the ice cream and that sugary syrup. Do also note the candle, as we were here for a birthday dinner.
After witnessing Takahashi-san bounce around the LA dining scene over the past decade or so, it's reassuring to know that he finally has a place to call his own. We were all generally pleased with the kappo-inspired cooking here, which reads mostly traditional at its core, though you do get some sense of the Chef's free-wheeling nature. Downtown Long Beach's Japanese cuisine landscape has been lackluster as far as I've been around, so the opening of Homareya is a major addition to the neighborhood, and I feel pretty confident that it'll become a go-to restaurant of mine in the area.
145 E 4th St, Long Beach, CA 90802
562-754-3302
www.longbeachhomareya.com
Mon 12/22/2025, 07:00p-09:50p
Yoya Takahashi is a name that I first encountered thanks to my many years spent organizing the Plate by Plate tasting benefit. During that period, the Chef had always been in charge of the sushi at Hamasaku in Westwood, but I'd always wondered if he'd ever open up his own spot. Well, it took a while, but it finally happened with the soft-debut of Taishu Kappo Homareya (大衆 割烹 誉家) on September 12th (the grand-opening was November 13th). And if you're wondering why the place is called Homare-ya, the word combines the first Kanji character of Takahashi's given name (誉, homare) with the word for "home" (家, ya), the idea being that you're dining as if you were in the Chef's own house.
About the Chef: Takahashi Yoya (髙橋誉也) was born in May 1972 and hails from Kyoto, Japan. He relocated to Los Angeles in 2000 in order to pursue a career in acting, inspired by his grandfather Kobori Akio (小堀阿吉雄), who appeared in films beginning in the late 1940s. However, he was unable to break into the industry, and thus found more secure employment working as a waiter at a Japanese eatery in Hermosa Beach. From there, he eventually made his way to a sushi spot in Little Tokyo, which is where he really started his culinary training. In 2008, he helped open Sashi in Manhattan Beach, helming the sushi bar for Makoto Okuwa. Takahashi stayed onboard after Okuwa was replaced by Troy N. Thompson, but the restaurant shuttered in November 2012.
By the end of that year, he had landed at Hamasaku (along with new EC Wonny Lee), which had opened in 2000 and was backed by talent agent Michael Ovitz. He headed up the sushi program there and helped elevate the cuisine, incorporating more traditional fare into the menu, and was also an instrumental part of the October 2017 launch of Umi by Hamasaku in El Segundo. Umi, unfortunately, closed during the early days of the pandemic, and it was also during this turbulent period where Takahashi partnered with the people behind Champion's Curry to bring the karē chain to the US, with the first outpost opening in Little Tokyo in August 2020.
In July 2021, the Chef announced his departure from Hamasaku, and later joined Kensho Group, opening Kodō in the Arts District in April 2022. However, by the start of 2023, he had moved on, and subsequently founded Smokmoc Yakitori with Koichiro Nishi. The LBC-based pop-up held its first event in October that year, and Takahashi continued on after Nishi decamped in early 2024, holding events until around this past April, when he began focusing on getting Homareya up and running.
Takahashi took over the former Fresh Kabobs storefront at the City Place Shopping Center (now being redeveloped as part of the Mosaic project) in December last year. The space has been given a refresh, though the same basic layout remains.
Homareya's menu is fairly compact for an izakaya-type spot, but is still rather wide-ranging. As for the beverage list, it's definitely sake-focused, though shochu and beer are also available. Corkage is normally $40 a bottle, limit three, but was waived tonight. Click for larger versions.
Koji Ontama Potato Salad / 麹温玉 ポテサラ [$11.00] | Married Koji-Soy Onsen Eggs, Simple Potato & Cucumber Salads, Seaweed Wrapping
Given my penchant for potetosarada, this was a must-order for me, and made for a promising start to the meal. Texturally, the taters had that semi-smooth, semi-fluffy consistency I expected, and I liked the piquancy imparted by the cucumbers. At the same time, the egg provided additional heft and interest to the dish, while nori made for a pleasingly grassy, umami-tinged finish.
Our first tipple was the 2025 Tosashiragiku Tokubetsu Junmai (土佐しらぎく 特別純米) [$67], which comes to us from Sento Sake Brewery out of Kōchi Prefecture. Polished to a seimai-buai of 60%, the nose here combined cool, saline notes with nuances of tropical fruit. On the palate, those fruit and mineral elements were joined by a distinct spiciness, along with a "grain-y" character from the rice. And interestingly, as the nihonshu warmed, I began getting loads of honeydew, which I did not mind at all.
Shredded Cabbage & Cucumber Salad / 鶏皮キャベキューサラダ [$12.00] | Chicken Skin, Cabbage, Japanese Cucumber, Red Radish, Micro Leaf, Aojiso-Dressing
A bevy of bright, bitter veggies were tied together by a shiso-based dressing and punctuated by hits of salt from the chicken skin. However, my quibble here was that the torikawa really should've been crispier, more shattery.
Winter Yellowtail Sashimi & Nigiri / 寒鰤お造りと握り [$30.00] | Fatty Yellowtail Super Rich and Tender Best Season Started
Otsukuri duties were handled by cuts of buri, which ate as rich and fatty as you'd expect, with an earthy, lingering brine that was evened out by a dollop of wasabi.
White Fish White Ponzu / 白身の刺身と白ポン酢で [$22.00] | White Fish, White Ponzu, Yuzu Kosho, Jurian Myoga
Rolls of shiromi were clean and lean, with a salinity on the back end that linked up well with the tanginess of ponzu, the myoga adding an extra bit of zip to the dish.
Jewelry / 宝石 [$10.00 × 3] | All Assorted Fish White Miso Aioli
Hand rolls combined mixed cuts of fish with a creamy, slightly spicy miso-augmented aïoli. They were tasty enough, though I would've liked a crisper texture on the nori.
Quesadilla- Homareya Style (Japa-Dilla) / 誉家ケサディア [$16.00] | Sonoratown Tortilla, Soy-Simmered Beef, Jidori Egg, Konnyaku, Mozzarella Cheese, Sansho-Pepper, Ichimi
An ode to the issen-yōshoku of the Chef's childhood, we have here a quesadilla mash-up of sorts featuring shreds of ginger- and soy-simmered beef (shigureni). The flavors were as dark, sweet, savory, and ginger-y as you'd anticipate, so the counterpoints offered up by all the other ingredients were key, as was that well-griddled tortilla from Sonoratown.
Bluefin Tuna Warishita Soy Sashimi / 本まぐろ割り下醤油で [$28.00] | Bluefin, Warishita Soy, Mountain Yam, White Sesame Seed, Salted Kelp
A yamakake-ish preparation of hon maguro married cubes of umami-packed tuna with the comparatively mild flavors of yamaimo, the whole thing nicely accented by that greenery up top.
The 2024 Tosashiragiku Junmai Ginjo (土佐しらぎく 純米吟醸) [$68] was our second libation, and came from the same brewery as our first. With a seimaibuai of 50%, aromas here were of restrained melon undergirded by a marked salinity, and taking a sip, I found a mélange of fruit intermixed with touches of ricey umami, all rendered in a pleasingly acidic package.
Jidori Chicken Liver Skewer / 鶏レバー串焼き [$7.00 × 2] | Jidori Chicken Liver Skewer
We'll now move into a brief kushiyaki detour. It's rare to find rare rebā in LA, so I was glad to see it on offer tonight. The liver had the almost creamy consistency I wanted, while the offal's trademark minerality was matched by hints of sweetness and smoke.
Tsukune Chicken Meatball (Chili Oil) / 地鶏つくね [$5.00 × 2]
Chicken meatballs showed off a fine-grained mouthfeel, and meshed easily with bits of scallion as well as the heat from that chili oil. Nevertheless, I would've liked a harder sear here, some more char.
Chicken Heart (Salt) / 心 [$5.00 × 2]
Kokoro had a nice "bounce" to 'em, as well as a pleasing interplay of salt and smoke.
Chicken Thigh (Salt, Tare) / 地鶏もも [$4.00 × 2]
Momo arrived tender and juicy, with the thighs making total sense in both shio and tare preparations.
Hokkaido Scallop (Garlic Cumin Butter) / 北海道産ホタテ [$8.00 × 2]
Scallops displayed a potent brine, which I imagine was only boosted by the utilization of their roe, while texturally, think supple but "sandy."
Monkfish Karaage / アンコウ竜田揚げ [$16.00] | Tender Monkfish Lightly Marinated with Shiso Soy and Sesame Oil
Ankō prepared tatsutaage-style was a winner. I was a fan of the juxtaposition of the fish's crisp exterior and soft insides, while its savory, oceany flavors paired swimmingly with the bitterness of green tea.
At this point, Yoya-san offered us a complimentary carafe of the Sawtelle Sake Clear Skies Junmai [$35], which is actually produced in DTLA's Fashion District by brewery co-founder Troy Nakamatsu. Unpasteurized and made with California-grown Yamada Nishiki, the sake smelled of light melon, while palate-wise, this was generally easy-drinking, with a perky acidity to go along with its sweet, fruity flavors and undercurrents of minerality and umami.
Charcoal Hued Vegetables / 炭火焼き野菜 [$12.00] | Shishito, Tokyo Turnip, Zucchini, Eringi Mushroom, Umami Soy and Garlic Miso (from Omiso Co)
Charcoal-grilled veggies presented an array of differing textures and tastes, all bound together by smoke, savor, and just a smidge of sweetness. A surprise standout.
Grilled Yellowtail Collar Hamachi Kama / ハマチのかま [$12.00]
Amberjack collar was pretty spot-on texturally, and its sweet-tinged salinity meshed seamlessly with the sear going on.
Kyoto-Style Amakara Yakisoba / 京風甘辛焼きそば [$14.00] | Kurobuta Pork Belly, Carrot, Cabbage, Kyoto Ozika Yakisoba Sauce
A plate of yakisoba certainly hit the spot. Think comfortingly savory, but with a bevy of sweet, tart, tomato-y flavors and a smidge of pickle-y tang included for good measure.
Tempura Corn Rib & Chikuwa Seaweed / もろこしりブと磯辺揚げ [$14.00] | Corn, Chikuwa Fishcake, Aonori, Sea Salt
Corn ribs did a commendable job conveying the maize's natural sweetness, while even better was the isobe-age fish cake, with its seaweed-infused batter, satisfying salinity, and tender chew.
Black Mussels Koji-Butter Saka-Mushi / ムール貝の酒蒸し麹バター [$20.00] | Koji-Butter, Shallot, Garlic, Sake, Green Onion, Yuzu Juice
Mūru kai were deftly cooked and on point in terms of texture, their oceany flavors nicely matched by a subtle butteriness and hints of citrus.
Our final liquid refreshment was something that I'd brought along: the 2006 Turley Hayne Vineyard Zinfandel, hailing from St. Helena in Napa Valley. The wine possessed an inviting nose filled with dark fruit and traces of spice. In the mouth, I got loads of tart, jammy berries all commingled with a persistent pepperiness and agreeable acidity. Overall, I'd say that the Zin boasted a pretty remarkable vivacity despite being nearly 20 years old.
Dashi Omelet with Shirasu and Grated Daikon / 京風出汁巻き [$12.00] | Jidori Eggs, Kyoto Dashi, Grained Daikon, Baby Sardines, Shiso, Usukuchi Soy
I often have a hard time resisting tamagoyaki, and tonight was no different. A Kyoto-style dashimaki variant, the omelette had that classic taste and texture, with the various toppings adding further contrast and complexity.
Chicken Tail Bonjiri (Salt) / 地鶏ボンジり [$6.00 × 2]
When it comes to yakitori, the tail is arguably my favorite cut, so I had to order it. The skewer demonstrated that mix of fatty and lean I was looking for, along with plenty of smokiness and cartilaginous crunch.
Agedashi Tofu / ずわいの餡掛け揚げ出し豆腐 [$11.00] | Deep Fried Tofu with Japanese Snow Crab Dashi Broth
Delicately-fried cubes of tofu were set in a savory, cozy, zuwaigani-spiked ankake sauce, with those zesty scallions serving as a consummate accent piece.
Grilled Salmon / 焼き鮭 [$10.00]
Yuzu Ikura / 柚子いくら [$12.00]
A duet of yaki onigiri served as a fitting closer for the savory portion of the meal. Both the salmon and its roe worked out as toppings, and I liked the coziness of the dish, though I wouldn't have minded some more sear, to get the rice crispier.
Matcha Brownie and Azuki Ice Cream / 抹茶ブラウ二一と小豆アイス [$11.00] | Matcha, White Chocolate, Azuki Beans, Azuki Ice Cream
Time for dessert. First up were brownies well-infused with the bitter, vegetal qualities of green tea, paired with the much sweeter nature of red bean.
Shiratama Dango and Ice Cream with Kuromitsu Syrup / 黒蜜白玉団子アイス [$8.00] | Vanilla Ice Cream, Chargrill Shiratamamochi, Kuromitsu Syrup, Kinako Powder
Rice flour dumplings had that mochi-esque chewiness I was seeking, their mild flavors working hand-in-hand with both the ice cream and that sugary syrup. Do also note the candle, as we were here for a birthday dinner.
After witnessing Takahashi-san bounce around the LA dining scene over the past decade or so, it's reassuring to know that he finally has a place to call his own. We were all generally pleased with the kappo-inspired cooking here, which reads mostly traditional at its core, though you do get some sense of the Chef's free-wheeling nature. Downtown Long Beach's Japanese cuisine landscape has been lackluster as far as I've been around, so the opening of Homareya is a major addition to the neighborhood, and I feel pretty confident that it'll become a go-to restaurant of mine in the area.
posted by kevinEats at
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