Torihei restaurant in Torrance | Long-simmered daikon is turned nearly translucent by its time in the subtly salty dashi | Photo 2/6 | Metromix Los Angeles

Torihei restaurant in Torrance | Long-simmered daikon is turned nearly translucent by its time in the subtly salty dashi | Photo 2/6 | Metromix Los Angeles

Home > Los Angeles Restaurants > Photo >

Long-simmered daikon is turned nearly translucent by its time in the subtly salty dashi

Long-simmered daikon is turned nearly translucent by its time in the subtly salty dashi

Credit:Stefano Paltera / For The Times

At Torihei in Torrance, chefs Masataka Hirai and Masakazu Sasaki have created an incredible union of oden and yakitori dishes.

It's lunch time!

Long-simmered daikon is turned nearly translucent by its time in the subtly salty dashi

The fresh fish cake is without fault—a faintly fishy triangle that floats with the same airy texture as a marshmallow

Chef Masataka Hirai grills yakitori skewers

The restaurant's charcoal grill turns out a daunting but gratifying whole grilled squid

The meatballs are fluffy spheres that melt in your mouth like some meaty candy

Email
Print View
Share
- Digg
- Del.icio.us
- Facebook
- Furl
- Google
- Reddit
- Mixx
- Mister Wong
- Yahoo Buzz
- Yahoo
Report This Photo
+ Enlarge Photo

Add a comment

Please log in to comment

most viewed emailed

Most viewed Restaurant items in the last 24 hours

View all most viewed Restaurants »

More on Metromix.com

Ornament-bottom-yellow