No matter how many hot new restaurants pop up in LA, I'll always be hot for Hachi...
Hotter than a skillet of sizzling Butter Corn. Yes, it's that simple, just corn with a lot of butter. Simple but so fresh and freaking delicious.
There's a mini bowl of Beef Tendon Curry among the specials, and it's time to try something new. A hot bowl of goopy comfort, the curry drips between each grain of steaming white rice.
Jidori Chicken Wings have soaked in a sweet soy-type sauce with a smattering of sesame.
Another special, not to be missed. Anago sea eel in sweet and fluffy layers of moist, soupy Tamago. We asked the server how it was, and her eyes went wide like a moment of ecstasy. And yes, it really was that good.
Let the Kobe Beef "Yakiniku" Salad be your cold shower. The beef is melty and thin, and it's like a delightful wrap for the shredded cabbage beneath, a combination rich yet refreshing.
No trip to Izakaya Hachi is complete without their classics. The Beef Tongue is that same medium-rare, melt-in-your-mouth heaven that saturates all the senses.
A Grilled Onigiri with plum is almost as good as the spicy cod, but I could probably eat just one of every rice ball and still leave perfectly satisfied.
They don't a lot of meat on skewers like the other izakayas I frequent, but the one they make is perfect. That Jidori Chicken Meatball "Tsukune" is impossible juice-dripping tender, and it's a guilty pleasure even for those who aren't the biggest fans of meatball.
I doubt Michelin even bothered with the South Bay, and for me, that's a pretty sore subject. The Torrance izakayas are the heart and soul of this city, and they're so much better than both the beach cities and Little Tokyo combined. There is not a single dish at Izakaya Hachi that I wouldn't describe as exquisite, and there is not a single moment here I don't enjoy. Sorry food critics, if you haven't tried the Torrance izakayas, you haven't got a clue about good LA food.
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