Even though Little Tokyo and Japantown have come on strong with a rush of recent openings, more good Japanese meals are still available in L.A.’s South Bay. Thanks to an early boost from Japanese car companies like Nissan (now in Tennessee) and Toyota (now in Texas) that set up North American headquarters in the area, Torrance saw the rise of restaurants that met the needs of autoworkers who were homesick for sushi, yakitori, ramen and more. Now you can also find good food from other cuisines in Torrance, a city named for Jared Sidney Torrance. The real estate magnate led investment in 3,500 acres in 1912, which residents voted to incorporate in 1921. Torrance now houses nearly 150,000 people, making it L.A. County’s eighth largest city. In the past century, a culinary and craft beer scene has emerged that would also exceed the namesake founder’s wildest imagination. Find my favorite food and drink options in Torrance.

UPDATES SINCE DECEMBER 29, 2015
Additions: Copa Vida, Josui Ramen, Los Chilaquiles Mexican Grill, Madre! Oaxacan Restaurant and Mezcaleria, Monkish Brewing, Offset Coffee, Percolate, Ojiya, Smog City Brewing Co., Strand Brewing Co., Tendon Tempura Carlos Junior
Subtractions: Beni Tora (CLOSED), Brazilian Plate House (CLOSED), Honey Dress Fried Chicken (CLOSED), The Jolly Oyster Market (CLOSED), Little Shop of Mary (CLOSED), Maruhide Uni Club (CLOSED), MoDo Hawaii (CLOSED), Monjiro (CLOSED), Percolate (CLOSED), Silog (CLOSED), Strand Brewing (CLOSED), Yuzu (CLOSED)

Establishments appear in alphabetical order instead of order of preference.

Copa Vida
MUST ORDER DRINKS: Iced Freddo, Pourover, Sparkling Watermelon Hibiscus (seasonal)

Copa Vida gives office dwellers a boost with shaken espressos and pourover coffee.

Steve Chang, wife Elaina and crew debuted Copa Vida in Pasadena in 2013. The company now has San Diego locations and recently replaced Steelhead Coffee in The Torrance (yes, that’s the name of this modern office park. Copa Vida’s lobby coffee bar is only open on weekdays. An open layout features communal and counter seating and a spacious outdoor patio. The bar’s well equipped with a two-group La Marzocco espresso machine, Hario V60 pourover, cold brew and teas on tap. Pourover is a great way to taste their coffee’s truest expressions. During my visit, that meant naturally processed Girma Edema Natural from Ethiopia with “blueberry, nectarine flesh, and Asian pear” notes. Iced Freddo (not named for the ill-fated “Godfather” character) is a frothy shaken espresso sweetened with brown sugar. Copa Vida also brews seasonal creations. For summer, I enjoyed sparkling watermelon infused hibiscus tea with seltzer and lemonade.

Habana Vieja
MUST ORDER DISHES: Adobo Pork Legs, Arroz Con Pollo, Rabo Encendido

Habana Vieja’s hearty arroz con pollo warrants a 40-minute wait.

This Cuban restaurant in Torrance’s CarsonWestern plaza features mottled mauve walls lined with Cuban instruments and decorative crosses. Owners Terra Carrillo and Elizabeth Solis may not be Cuban. Neither is chef-partner Alex Chavez, but he does have over 30 years of Cuban restaurant experience, and he’s clearly paid attention, since the restaurant serves some of L.A.’s best comida Cubana. Every meal starts with bean dip, sour cream and toast. From there, I’d suggest rabo encendido starring tender ox-tail braised in red wine sauce; adobo pork legs broiled with sour orange and garlic; and crowd pleasing arroz con pollo that combines saffron rice, skin-on, bone-in dark meat and beer as the finishing touch.

Hakata Ikkousha Ramen
MUST ORDER DISHES: Tonkotsu Black Ramen (+ Flavored Egg), Hakata Specialty Hitokuchi Gyoza

Hakata Ikkousha’s gothic ramen isn’t pretty to look at, but delivers bold flavor.

Chef Kousuke Yoshimura operates more than 20 branches of Hakata Ikkousha Ramen across Asia and Southern California. The latest SoCal outpost is located in Torrance’s Eastgate Plaza. The space features a dragon logo, wall-mounted map of existing locations, wood tables and countertops. Start with tiny Hitokuchi gyoza with thin skins and juicy pork fillings. Their ramen menu provides several different paths. Tonkotsu Black packs big flavor thanks to the creamy pork broth, garlic oil and gritty black pepper. Thin noodles, house-made chashu, crunchy wood ear mushrooms, and green onions round out the bowl. You should also add an oozy egg.

Hasu Japanese Izakaya & Grill
MUST ORDER DISHES:

• YAKITORI – Cartilage, Chicken Wing, Muscle Liver, Special Heart, Chicken Oyster, Neck, Meat Balls, SP Chicken Skin, Tail
• OTHER – Chicken & Mushrooms Pot Style, Chicken Gizzard Miso Stew, King Oyster Mushroom, Pork Belly w/Cod Roe, Seasoned Ground Chicken Bowl

Hasu remains one of the South Bay’s best places to eat luscious grilled chicken parts.

Hasu enlightened a dim strip mall in 2009 and upgraded to a sleek corner space in retooled Van Art SQ plaza in 2021, complete with gray walls, potted plants, and jazz. A more casual tented patio with Astroturf gets limited use. The name Hasu translates from Japanese as “lotus flower,” and while they don’t cook lotus root, Hasu does specialize in yakitori, chicken-centric Japanese skewers that grill over binchotan behind glass. Your cavalcade of skewers should include supple marinated Special Heart, crunchy Cartilage, de-boned Chicken Wing, prized chicken oysters (skin-on), soft and seared Meatballs, tightly stacked Neck meat, Chicken Skin that resembles a crispy meat accordion, and delectable Tail nuggets. Meat that doesn’t bok, but still warrants attention, includes savory Pork Belly w/Cod and herb-dusted King Oyster Mushroom. Chicken Gizzard Miso Stew features tender, almost like clam meat, earthy flavor, and zing from ginger and spicy mustard. Seasoned Ground Chicken Bowl arrives on a fluffy bed of white rice with nori and punchy pickled ginger. Chicken & Mushrooms Pot Style is available from October through March and touts dark meat chicken chunks, enoki, shimeji, and shiitake mushrooms, and a light chicken broth.

Ichimiann
MUST ORDER DISHES: Soba Soup with Unagi, Udon Soup with Make, Tempura Bowl Combo

Ichimiann’s special soba (buckwheat noodles) are fantastic when paired with unagi (freshwater eel).

The Olde Torrance outpost of Ichimiann, aka Bamboo Garden, is also part of a Torrance chain that also includes Inaba, I-NABA Steakhouse and a second Ichimiann in Rolling Hills Plaza. They’re best known for house-made noodles: buckwheat-based soba and springy udon. Explore a variety of toppings, which basically come down to how adventurous you want to get, and whether you prefer hot or cold noodles. I’d suggest their excellent soba soup topped with unagi, or udon in a bonito-based fish broth. Turn your meal into a Tempura Bowl Combo by adding a side of delicately fried shrimp, white fish, squid and vegetables (eggplant, green bean, and kabocha squash).

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