Homareya opened in September under chef Yoya Takahashi, formerly of Kodo and Hamasaku, and centers on seafood with a deep sake list. The menu emphasizes otsumami specials with bold, smoky grilled dishes such as grilled tai snapper with lemon koji and a persimmon shira-ae with smoked salmon. Nigiri and sashimi stand out, highlighted by saba bozushi pressed Kyoto-style and dense with umami and acid. A signature Japa-dilla fuses Sonoratown tortillas with beef shigureni, egg, and sanshō pepper for a Southern California–Kyoto hybrid. Nearby parking and local breweries and restaurants make a Long Beach visit easily extendable.
"Order big with a focus on the otsumami specials, which usually occupy two unformatted pages of a printed Word document. On my last visit, the grilled tai snapper with lemon koji arrived bright and rich with a punch of charcoal smoke; the persimmon shira-ae with smoked salmon hit a thrilling contrast of sharp, sweet, creamy, and smoky. Nigiri and sashimi are a highlight, and saba bozushi is the star of the bunch:"
"pickled mackerel sushi pressed Kyoto-style into tight rectangles, dense with umami and acid. The Japa-dilla is a bonkers tribute to Takahashi's favorite yoshoku dishes from his youth. It's a quesadilla using a Sonoratown tortilla, filled with beef shigureni (simmered in soy and ginger), an egg, and a hit of sanshō pepper for an aromatic and messy Southern California-Kyoto hybrid. If you're driving all the way to Long Beach, take an extra hour to explore."
Read at Eater LA
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