February 26, 2017

Meet Taka Sada of Japonica in Redondo Beach

Local Stories

Today we’d like to introduce you to Taka Sada.

Sake sommelier and Chef Takashi Sada’s journey began in Osaka, japan. As a carefree youth taka remembers enjoying bargain sake with his friends, but only after tasting his father’s favorite premium sake which is highly prized junmai sake, did he become passionate about sake. His father taught him not only the fine points of pairing but how to enjoy sake with your favorite foods.

Soon after, Taka began his culinary career, and in 2002, he and his life partner Chika opened Japonica!

Their journey in originating authentic Japanese izakaya and sushi is always advancing. With the addition of discovering smoked methods to enhance umami in ingredients, they endeavor to thrive in creating authentic Japanese food.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Our pleasure is introducing Japanese culture through Japanese food. Understanding different culture is not always easy but worth to try to make someone’s life more colorful and deep. To do that, we milden authenticity somewhat but not too much, as a friendly approach to the people who grew up in different culture. It is always fun but at the same time, it is really hard to determine how much to modify the authenticity.

Japonica – what should we know? What do you guys do best? What sets you apart from the competition?
JAPONICA is an Izakaya restaurant where you can indulge in authentic Japanese favorites in a cool-casual ambiance. So what’s “izakaya”… Izakaya is a Japanese gastropub where you can enjoy a variety of dishes and drinks with friends and family.

And what’s “kunsei”… Kunsei means “Japanese smoked food”, and we’re proud to be pioneers in introducing kunsei to the US! Pairs perfectly with sake.

We also produce “SADA smoked soy sauce” which is the first and original smoked soy sauce in U.S.

Smoke method is used from EDO period in Japan. Originally it is used to preserve bonito fish. Bonito fish is one of the main ingredients to produce DASHI which is used as main ingredient to Japanese culinary. Then there was no wonder it matched perfectly when I first smoked soy sauce by my hand.

It is the perfect finish not only for fish but also bbq and others. At the restaurant, we focus onto how to entertain people with our food, service, atmosphere, price etc… I mean everything! To give best Izakaya experience to LA, mainly South bay. We are the longest standing Japanese restaurant in Beach area now since 2002 and just finished remodeling.

We will re-grand open in Jan with new decor, menu, and website to entertain more people who never experience Izakaya.

What moment in your career do you look back most fondly on?
Every day when customers enjoy Japonica.

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