Chef-owner Sang Tae Park and his team deliver an approachable, multipurpose Japanese menu — from uni-topped appetizers and refined grilled fish to comforting brothy noodles and hand rolls — all in an intimate Highland Park dining room.
Ine blends izakaya-style shareables and bistro refinement with dishes priced under $35.
Standouts include the uni-topped sweet potato puree, grilled kurodai with kombu beurre blanc, and delicate crispy rice filled with tuna.
Menu techniques reflect collaborative influences: chef de cuisine Ethan Mai’s French training informs sauces while the team brings varied Japanese inspiration.
Jon Endow Fiona Chandra is an Indonesian-born freelance writer but she has called Los Angeles home for the past two decades. Download the app Ine is Highland Park's newest go-to for many different scenarios: a date night with hand rolls and sake, a quick meal of noodles or gyudon, or a group outing tasting through the menu's different sections. Ine calls itself a Japanese bistro, although it, in certain ways, also functions as a chic izakaya without the sprawling drinks menu.
Tuna carpaccio gets served with a creamy ajo blanco made with almonds and silken tofu. Tuna and crispy rice is a combination that's a dime a dozen, but Ine does it differently. It's a more delicate version of the classic starter that still gives a satisfying crunch.
She has covered the Los Angeles dining scene for over a decade. Park intended to keep the menu approachable while adding a refined touch. Grilled kurodai is a good example of Park's vision for Ine:
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