LA Magazine food editor Garrett Snyder is always on the hunt for superlative sushi. He recently visited Sushi I-Naba in Manhattan Beach, a minimalist six-seat counter where chef Yasu Hirano serves exquisite fish sourced straight from Japanese fishing ports and aged according to Edomae traditions.
Aji (horse mackerel). Photo credit: Dylan + Jeni
Otoro (tuna belly) aged 19 days. Photo credit: Dylan + Jeni