Miyako Hybrid Hotel is a Japanese import that opens on December 2 in Torrance, containing 208 rooms, six luxury suites and a second Gonpachi restaurant courtesy of Global Dining, Inc. Miyako translates from Japanese as a “flourish center of business and entertainment.” Given that, the hotel is almost equidistant to LAX and downtown and resides near the corporate headquarters of Japanese companies like Toyota and Honda. “Hybrid” is a reference to the property’s solar-powered electrical system and eco-friendly construction materials. The setting is classic Japanese, down to the Japanese art and artifacts.

Gonpachi is named for “Shirai Gonpachi,” the main character in a famous Kabuki. Santa Monica designer Hirsch Bedner Associates crafted the space, with houses 180 seats inside and 80 seats on the patio. There’s also an 18-seat communal dining table and a 14-seat Tokyo-style sushi bar.

Executive Chef Alex Cabrera is shepherding the restaurant’s hybrid Japanese-American menu. At breakfast, that translates to cinnamon-battered French toast stuffed with strawberries and Mascarpone cheese; Santa Barbara Norwegian smoked salmon with black pepper cream cheese; and the Gonpachi Breakfast with miso soup, steamed rice, natto, nori, dashimaki, tofu, tsukemono and yakizakana.

Lunch involves donburi rice bowls, salads, sandwiches, soba and udon. Think Oyako Don, a rice bowl with traditional chicken omelet; Kobe burger with lettuce, tomato, red onion and horseradish cheddar on a sesame seed bun; and cold soba or udon accompanied by a sliced duck breast and green onions in a hot duck dipping stock.

Dinner brings a sprawling menu of specialty rolls, nigiri, sashimi and 10 different options from the “Catch of the Day” section. There are also a trio of set menus, highlighted by Gonpachi Heaven with a chef’s selection of zensai, smoked albacore tataki and a choice of Wagyu steak and soba OR grilled black cod and nigiri sushi AND dessert.

There’s even a bar menu with a dozen options. Think roast duck with honey miso sauce and mustard, albacore sashimi with fried onion and ponzu sauce and spicy albacore with Serrano chilies on grilled crispy rice.