The change was so drastic that I thought the place must have changed hands, but a server explained that they cut back the menu during the pandemic and haven’t yet brought some items back. There are still a few hot dishes like udon soup and teriyaki, but over 80 percent of the menu is sushi rolls.
But the menu has changed considerably – they opened with an expansive menu that included Korean barbecued ribs, and noodle dishes, but in recent years trimmed that down to focus on seafood. The eerily lit bottles of sake on the shelves still add a blue glow to tables at the back. The decor has changed very little since they opened in 2007. My family went back to Hoka Hoka this week with my wife, a friend, and one of those kids, now 34 years old, and no longer spending as much time drawing on placemats. One of their best portraits of an itamae cutting fish was ceremonially posted on the wall, and since it was still there over a month later, they probably actually liked it. They whiled away the time between ordering, and service by drawing on the placemats, the servers were unfailingly complimentary of their art skills. The environment was cheerful and lively, and our youngsters enjoyed watching sushi chefs cutting sushi with lightning speed. My offspring weren’t excited by those, but always welcomed a chance to visit Hoka Hoka, a Japanese/Korean fusion restaurant on Torrance Boulevard.
There’s a cliche about what teenagers like when they go to restaurants, and it usually involves loud environments, bright colors, and bland food.
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