Miyabi Uni Miyabi Oysters

Oysters Los Angeles

On social media and media coverage, sea urchin has become glamorized as an “it” ingredient in Los Angeles. Instagram posts starring uni are practically guaranteed to see a bump in likes, and chefs Isao Minami and Hisao Kasama have played a small part in sea urchin’s rise in the South Bay. The duo met while working at Benihana in Torrance and helped launch sea urchin focused Maruhide Uni Club, which became a sensation. In 2017, they teamed on Miyabi Uni in Old Town Torrance, with a menu that delivers even more (and more interesting) sea urchin preparations.

Miyabi Uni replaced long-standing Yuzu restaurant in Plaza del Prado. The new sea urchin focused tenants retained the same stylish dining room with wood slats, raked white plaster walls, and U-shaped bar. The name “miyabi” roughly translates from Japanese as elegant or beautiful, and the space and plates fit the billing.

Miyabi Oysters ($14.95) were my favorite appetizer. Two creamy, salt-kissed oysters arrived on the half-shell topped with sweet Santa Barbara uni, bursting salmon roe, caviar, decorative gold flakes, micro-greens, and savory tosazu jelly made with soy sauce, vinegar, and bonito flakes. It’s hard to imagine bites that manage to package more umami or flavor.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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