Ichimi-An UPDATE - Torrance

 

The best soba. Never second guess. 

I always get the same Scallop Bowl with Zaru Soba, but a revisit is worth writing about. 

Those scallops are still fresh, the noodles are chewy buckwheat, a texture that is divine. 

There's a Tai Yuzu Special with gooey snapper that might be even sweeter than scallops,

And you can always get your soba hot when the days are cold.

Tai aside, I didn't try anything new, but as every other time, I come here seeking and always leave satisfied. 

Ichimi-An UPDATE - Torrance

I still love the soba, and now I'm bordering on obsessed. I tried to make my own, and I tried to love it somewhere else, but there's nothing like the toasty buckwheat texture after a cold dip in mirin and soy. 

It's hard to try new things when the soba is all I want and need, but now they have summer specials, and the game has changed. The Scallops Rice Bowl is as it sounds. Fresh slices of sweet sea scallops, in a circular array over a bed of vinegar rice. There's a pile of ikura in the middle to contrast the scallops with a briny salt. 

The combo comes with a mat of their buckwheat soba, the paragon of all Soba, which I like best in zaru style; cold and dipped in a soy-and-mirin mix. The side of Mochi Tempura is a luxury, a glutinous mouthful of soft mochi ringed by tempura crisp.

The Unagi Bowl is another combo contender, The eel is a melting cushion, disappearing by the mouthful as its sauces seep into the rice below.

Noodles are more common than sand in the South Bay, but Ichimi-An stands alone. Few can contend with their soba, and I've heard volumes about their udon as well. There are so many other places to go and many new bowls to try, but I rarely stray from Ichimi-An. I doubt I'd find better soba anywhere, even in Japan, so I'll stick to sticking with Ichimi-An.

Ichimi-An - Torrance

I've been so fixated on ramen that I've burnt out entirely. I can barely appreciate kotteri beyond a few bites, though it's still hard to turn down a good bowl of chashu.

What I really can't turn down is a good bowl of soba. The small, modest Ichimi-An serves the best soba in town, savior of my noodle-palate. Ichimi-An's housemade buckwheat noodles are as chewy as Sour Punch Straws, and they drip and dip in a simple cold broth. Add a side of Mochi Tempura too, and the combination of crispy, rice-y, and al dente is all you'll ever need. With soba so good, I never want for more...except I can never resist throwing in a rice bowl. The Spicy Tuna is fun, fresh, and sophisticated with just a bit of burn.

The Oyako bowl is a hot and hearty contrast to a light and refreshing Cold Soba. The chicken and egg both came first for a fluffy omelet-feel.

Tempura Oroshi is heavier but a classic not to be missed. Crispy shrimp and beautifully battered slices of sweet potato and kabocha go just as well with Zaru.

The zaru soba is a startling reminder of just how much I've underrated soba. The dipping noodles are heavenly, with or without a highlight of broth. Simple yet simply perfect...a perfect summary of Ichimi-An.