Medium 4ef63a46 3e89 4f85 ac3c 4d4343b9892b
Mon 11:30 am - 2:00 pm, 6:00 pm - 11:00 pm
Tue 11:30 am - 2:00 pm, 6:00 pm - 11:00 pm
Wed 11:30 am - 2:00 pm, 6:00 pm - 11:00 pm
Thu 11:30 am - 2:00 pm, 6:00 pm - 11:00 pm
Fri 11:30 am - 2:00 pm, 6:00 pm - 11:00 pm
Sat 5:00 pm - 11:00 pm
Sun 5:00 pm - 11:00 pm
1695 W. Artesia Blvd.
Gardena, CA90247
Call: 310.532.0728
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Reviews & Posts

Chef Tony Esnault reviews Hakata ramen at
"I love that you can get a half portion of ramen. (The full portion is too much for me, and ramen is messy to share.) The pork broth is flavorful and the slices of pork belly are just thin enough and braised well. I also like that there's a nice choice of toppings you can add."
Chef Steve Samson reviews Chawanmushi at
"The Gumi, as Zach and I call it, is my favorite yakitori spot in town. The Orion is ice-cold and the housemade yuzu kosho is spectacular. The chefs there are extremely proud—and rightfully so—of their amazing, traditional Japanese egg custard dish, chawanmushi. Make sure you call ahead to check that it's offered at your location."
Chef Yousef Ghalaini reviews Fried chicken at
"I get the yuzu karage, and it’s a great appetizer before their light, almost clear, ramen. Crunchy, moist, super flavorful, and comes with a great dipping sauce. They have really great musubi there as well."
Chef Giselle Wellman reviews Chicken heart skewers at
"This place, which specializes in yakitori (grilled skewers of different cuts of chicken) is amazing. My favorite are the chicken hearts. The authentic vibe makes you feel like you just left LA and suddenly arrived in Japan. This place is always packed but totally worth the wait."
Chef Zach Pollack reviews Chicken liver yakitori at
"Chicken livers are one of those things that can be ruined by even slight over-cooking. The grill masters here consistently turn out perfectly cooked livers which, when dabbed in their housemade yuzu kosho paste, are sublime."

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