I randomly stopped in here to grab some take out. They were only going to be open for another 20 mins. They greeted me with smiles even though they were about to close. While waiting for my take out I noticed just how vibrant the environment was. And it all centered on the two main chefs at the front that night they were very energetic and full of laughs and smiles with the other customers. I will definitely try to come here more if my work schedule lets me.
Amazing quality and great atmosphere. Our go to sushi spot in Gardena. Get the mushroom butter shoyu. You’re welcome.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Spanish Mackerel Sushi
Sam Huynh
Excellent sushi, so good that I failed to take pictures in my haste to try their amazing selection. The fish is generously cut and very good quality, the waitress was fast and prompt, and the chefs absolutely knew what they were doing.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Salmon Nigiri
Jay Yu
Asian punk kid male server is awful. Food is pretty good but omg the service. Slamming plates, taking away half full beer cans, frowning at us for asking for it back. Would've came back for the food but not cus of the punk Asian kid server/waiter. Get out of the service industry and stop ruining this restaurant's reputation.
Atmosphere: 3
Food: 4
Service: 1
Brianna Calvo
The food and drink here is SO GOOD!!Yuzu Drop mixed drink is better than any lemon drop I have ever had. Cocktails/martinis in general are my favorite and I’m not used to sushi restaurants (high quality ones) having cocktails! I’m so happy I found this place.I recommend everything my husband and I ordered:Edamame, crispy rice spicy tuna, Salmon nigiri, albacore nigiri, salmon sashimi, and the spider roll. My favorite restaurant is Sugarfish. Sushi Bei has great quality edamame, sashimi and nigiri, plus some added things like crispy rice and cocktails!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Edamame, Salmon Sashimi, Salmon Nigiri, Albacore, California Roll
Maybelline Flowers
Food was amazing ! 10/10
Atmosphere: 5
Food: 5
Service: 5
Michael DiGuilmi
Very good. The atmosphere felt very japanese. I mean i’ve never been to japan but at least thats what I think it would be like. Everyone was talking
Atmosphere: 5
Food: 5
Service: 5
Gary I.
Now you have a choice of gourmet traditional Èdomaè Sushi or modern Japanese cuisine influenced by streams of world cuisine here in Los Ángeles. Also one of the few Sushi restaurants in the Gardena-Torrance area that is open late till 11pm. New owners, new style. Previous owner Aki∼san retired.
Atmosphere: 4
Food: 5
Service: 5
james chew
Absolutely amazing experience the staff was so kind and the food was delicious I will be coming back soon!
Super delicious from start to finish! Especially loved the spicy tuna and the crème brûlée.
Atmosphere: 5
Food: 5
Service: 5
Katsuya N.
Everything.Great place for eating and Drinking.Yeah.Week day is better for relax and eat Weekends just go for Party's.
George N.
It's my first time here and I'm a sushi lover. I immediately fell in love with the place. It's a small spot, but one of the owners Justin made it all worth it. The Toro sushi was amazing. The Spanish mackerel was amazing. The Uni was amazing. The yellowtail was amazing. The salmon was amazing. My only issue was the bluefin. It didn't taste as fresh as I thought but regardless, the vibe is awesome. There's a karaoke place next-door. The service is exceptional. Everything was super cool I hope Justin is reading this. This is your buddy with the gal who left him and wondering why I'm on a dating site. Cheers buddy
Tiss E.
Great food, wonderful selection of fresh fish and seafood. Staff was amazing and attentive. Service was exceptional, and bar selection was really good. They have a variety of cold and hot sake. The Toro was so fresh, and the green mussels were really good. We also had their sashimi platter, which was so delicious. They were able to accommodate our group of 9 at the bar, which was great and fun.
Gary I.
New Sushi Bèi !!! Searching for late night Sushi dining is near impossible in Gardena-Torrance, the epicenter of the Japanese American community. Sushi Bèi came to the rescue by staying open until 11pm on a Thursday week night. Sushi Bèi in the same mini mall as Shinsèn Gumi Rāmèn had been around a long time under the leadership of an old school, Shōwa era Sushi chef who created a nostalgic, neighborhood, Shita Machi old town atmosphere. Now, there has been a change in ownership and direction in culinary style as well as retaining Èdomaè Sushi tradition. Chef Yasuhiko "Yako" from Japan & Justin, his Japanese American partner, have the perfect union in one concentrating on elegant Èdomaè Nigiri Sushi and the other on a more innovative fusion style. Chosing was fun between more traditional Japanese and the new wave menu emphasizing more world cuisine influences. 1) Tiger Rose Tiradito: Tiradito refers to Peruvian cuisine of raw fish in a citrus juice based sauce and is basically Ceviche influenced by Japanese who emigrated to Perú. Chef Nobuyuki Matsuhisa is the famous Japanese chef introducing this fusion cuisine to the U.S. Two plush, cloudy, white rose shaped Hiramè/halibut and a lightly steamed, pleasantly fibrous white Tiger shrimp red striped is also formed into a rosebud. Dressed in a subtle citrus juice gastrique mildly scented with rose water harking back to Persian royal cuisine and buttery, mildly peppery extra virgin olive oil. Slice of lime is cut in a Muki Mono style to create a heart shaped leaf. Single green Shiso/Japanese basil leaf, Tsuma/shredded Daikon root, chopped green onions are vegetables adding healthful phytochemicals as well as complementary aromatics & textures. I asked for a bit of Kuki Wasabi/fermented Wasabi stems to add a bit more piquant Umami. 2) Agua Chile Mixto: Mélange of chopped salmon, halibutt, octopus tossed in a citrus, cilantro, greenish dressing. The surface of the seafood is lightly "cooked" by the acidity. Garnish of Jalapeño chile & aguacate slices. Three fried, thin, crispy won ton pasta substitute for fried discs of Tortilla de Maís that usually accompany Mexican Agua Chiles and are interspersed between the seafood to create a multi-tiered tower. All this is topped with a chiffonade of dried, sweet red chiles. The cilantro in the dressing adds an undertone of funk that contrasts to the clean, fruity, acidic flavours and ocean kissed Umami of the seafood. Definitely, a more sophisticated, nuanced version. 3) Ika Sōmèn: Juliened squid topped with sweet, oceanic, pudding-like Uni. Also asked for Nèri Umè/purèed, salt pickled plum to spice up the left over squid that wasn't directly flavoured by the Uni. 4) Usu Zukuri/ultra thin cut Sashimi of Hiramè, Kuro Dai/Black Snapper, Shima Aji/striped jack from Japan which was particularly excellent with firm yet pliable, smooth flesh full of meaty, fish Umami. Used a bit of Neri Umè/puréed salted plum instead of Shōyu/soy sauce. 5) Nigiri (nee ghee ree) Sushi: a) Steamed Tiger shrimp topped with red Tobiko/mini roe & Quail yellow egg yolk. b) Èngawa: Fatty, fibrous, meaty muscle around the ventral & dorsal fins of Hiramè sprinkled with rare, seasonal Myōga/ginger root flower. c) Seared Salmon with a dot of Yuzu Koshō which is puréed Yuzu/Japanese citrus & piquant green chile peppers. d) Saba/mackerel marinated in Japanese rice vinegar with translucent Kombu/kelp on top. e) Gunkan Sushi of Hotatè/Hokkaidō scallop plushness sprinkled with Ikura/salmon roe. f) Ōtoro Tèkka Maki: Fatty Maguro/bluefin tuna minced with Takuan/dried, salt cured, sweet Daikon radish. The plushness of the Ōtoro has crunch of the Takuan for textural contrast. 6) Shakè no Namban Zukè: Possibly a Japanese-Portugese fusion dish from 500 years ago. Salmon dusted with Katakuriko starch, fried then marinated in sweet Japanese rice vinegar, onion, lemon. It is a variation of Escabeche. Generous serving considering it was a Tsuki Dashi/chef's offering. 7) Japanese Sweet Egg Omelette is very yellow orange from use of o
I randomly stopped in here to grab some take out. They were only going to be open for another 20 mins. They greeted me with smiles even though they were about to close. While waiting for my take out I noticed just how vibrant the environment was. And it all centered on the two main chefs at the front that night they were very energetic and full of laughs and smiles with the other customers. I will definitely try to come here more if my work schedule lets me.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Baked Mussels, Spanish Mackerel Sushi, Salmon Nigiri, Freshwater Eel, Albacore, Saltwater Eel, Spanish Mackerel
Best sushi & sashimi I have had in years !
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Salmon Sashimi
Amazing quality and great atmosphere. Our go to sushi spot in Gardena. Get the mushroom butter shoyu. You’re welcome.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Spanish Mackerel Sushi
Excellent sushi, so good that I failed to take pictures in my haste to try their amazing selection. The fish is generously cut and very good quality, the waitress was fast and prompt, and the chefs absolutely knew what they were doing.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Salmon Nigiri
Asian punk kid male server is awful. Food is pretty good but omg the service. Slamming plates, taking away half full beer cans, frowning at us for asking for it back. Would've came back for the food but not cus of the punk Asian kid server/waiter. Get out of the service industry and stop ruining this restaurant's reputation.
Atmosphere: 3
Food: 4
Service: 1
The food and drink here is SO GOOD!!Yuzu Drop mixed drink is better than any lemon drop I have ever had. Cocktails/martinis in general are my favorite and I’m not used to sushi restaurants (high quality ones) having cocktails! I’m so happy I found this place.I recommend everything my husband and I ordered:Edamame, crispy rice spicy tuna, Salmon nigiri, albacore nigiri, salmon sashimi, and the spider roll. My favorite restaurant is Sugarfish. Sushi Bei has great quality edamame, sashimi and nigiri, plus some added things like crispy rice and cocktails!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Edamame, Salmon Sashimi, Salmon Nigiri, Albacore, California Roll
Food was amazing ! 10/10
Atmosphere: 5
Food: 5
Service: 5
Very good. The atmosphere felt very japanese. I mean i’ve never been to japan but at least thats what I think it would be like. Everyone was talking
Atmosphere: 5
Food: 5
Service: 5
Now you have a choice of gourmet traditional Èdomaè Sushi or modern Japanese cuisine influenced by streams of world cuisine here in Los Ángeles. Also one of the few Sushi restaurants in the Gardena-Torrance area that is open late till 11pm. New owners, new style. Previous owner Aki∼san retired.
Atmosphere: 4
Food: 5
Service: 5
Absolutely amazing experience the staff was so kind and the food was delicious I will be coming back soon!
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Super delicious from start to finish! Especially loved the spicy tuna and the crème brûlée.
Atmosphere: 5
Food: 5
Service: 5
Everything.Great place for eating and Drinking.Yeah.Week day is better for relax and eat Weekends just go for Party's.
It's my first time here and I'm a sushi lover. I immediately fell in love with the place. It's a small spot, but one of the owners Justin made it all worth it. The Toro sushi was amazing. The Spanish mackerel was amazing. The Uni was amazing. The yellowtail was amazing. The salmon was amazing. My only issue was the bluefin. It didn't taste as fresh as I thought but regardless, the vibe is awesome. There's a karaoke place next-door. The service is exceptional. Everything was super cool I hope Justin is reading this. This is your buddy with the gal who left him and wondering why I'm on a dating site. Cheers buddy
Great food, wonderful selection of fresh fish and seafood. Staff was amazing and attentive. Service was exceptional, and bar selection was really good. They have a variety of cold and hot sake. The Toro was so fresh, and the green mussels were really good. We also had their sashimi platter, which was so delicious. They were able to accommodate our group of 9 at the bar, which was great and fun.
New Sushi Bèi !!! Searching for late night Sushi dining is near impossible in Gardena-Torrance, the epicenter of the Japanese American community. Sushi Bèi came to the rescue by staying open until 11pm on a Thursday week night. Sushi Bèi in the same mini mall as Shinsèn Gumi Rāmèn had been around a long time under the leadership of an old school, Shōwa era Sushi chef who created a nostalgic, neighborhood, Shita Machi old town atmosphere. Now, there has been a change in ownership and direction in culinary style as well as retaining Èdomaè Sushi tradition. Chef Yasuhiko "Yako" from Japan & Justin, his Japanese American partner, have the perfect union in one concentrating on elegant Èdomaè Nigiri Sushi and the other on a more innovative fusion style. Chosing was fun between more traditional Japanese and the new wave menu emphasizing more world cuisine influences. 1) Tiger Rose Tiradito: Tiradito refers to Peruvian cuisine of raw fish in a citrus juice based sauce and is basically Ceviche influenced by Japanese who emigrated to Perú. Chef Nobuyuki Matsuhisa is the famous Japanese chef introducing this fusion cuisine to the U.S. Two plush, cloudy, white rose shaped Hiramè/halibut and a lightly steamed, pleasantly fibrous white Tiger shrimp red striped is also formed into a rosebud. Dressed in a subtle citrus juice gastrique mildly scented with rose water harking back to Persian royal cuisine and buttery, mildly peppery extra virgin olive oil. Slice of lime is cut in a Muki Mono style to create a heart shaped leaf. Single green Shiso/Japanese basil leaf, Tsuma/shredded Daikon root, chopped green onions are vegetables adding healthful phytochemicals as well as complementary aromatics & textures. I asked for a bit of Kuki Wasabi/fermented Wasabi stems to add a bit more piquant Umami. 2) Agua Chile Mixto: Mélange of chopped salmon, halibutt, octopus tossed in a citrus, cilantro, greenish dressing. The surface of the seafood is lightly "cooked" by the acidity. Garnish of Jalapeño chile & aguacate slices. Three fried, thin, crispy won ton pasta substitute for fried discs of Tortilla de Maís that usually accompany Mexican Agua Chiles and are interspersed between the seafood to create a multi-tiered tower. All this is topped with a chiffonade of dried, sweet red chiles. The cilantro in the dressing adds an undertone of funk that contrasts to the clean, fruity, acidic flavours and ocean kissed Umami of the seafood. Definitely, a more sophisticated, nuanced version. 3) Ika Sōmèn: Juliened squid topped with sweet, oceanic, pudding-like Uni. Also asked for Nèri Umè/purèed, salt pickled plum to spice up the left over squid that wasn't directly flavoured by the Uni. 4) Usu Zukuri/ultra thin cut Sashimi of Hiramè, Kuro Dai/Black Snapper, Shima Aji/striped jack from Japan which was particularly excellent with firm yet pliable, smooth flesh full of meaty, fish Umami. Used a bit of Neri Umè/puréed salted plum instead of Shōyu/soy sauce. 5) Nigiri (nee ghee ree) Sushi: a) Steamed Tiger shrimp topped with red Tobiko/mini roe & Quail yellow egg yolk. b) Èngawa: Fatty, fibrous, meaty muscle around the ventral & dorsal fins of Hiramè sprinkled with rare, seasonal Myōga/ginger root flower. c) Seared Salmon with a dot of Yuzu Koshō which is puréed Yuzu/Japanese citrus & piquant green chile peppers. d) Saba/mackerel marinated in Japanese rice vinegar with translucent Kombu/kelp on top. e) Gunkan Sushi of Hotatè/Hokkaidō scallop plushness sprinkled with Ikura/salmon roe. f) Ōtoro Tèkka Maki: Fatty Maguro/bluefin tuna minced with Takuan/dried, salt cured, sweet Daikon radish. The plushness of the Ōtoro has crunch of the Takuan for textural contrast. 6) Shakè no Namban Zukè: Possibly a Japanese-Portugese fusion dish from 500 years ago. Salmon dusted with Katakuriko starch, fried then marinated in sweet Japanese rice vinegar, onion, lemon. It is a variation of Escabeche. Generous serving considering it was a Tsuki Dashi/chef's offering. 7) Japanese Sweet Egg Omelette is very yellow orange from use of o