If you ever find yourself in Downey, the first thing you should do is go to Porto's. But if you ever find yourself in Porto's, and somehow still have a space in your gut after all gorging on the wonderful pastries and Cuban goodies, you should walk across the parking lot and locate the dilapidated-looking green building you see above, especially if it's around lunch time. Ichiban offers a good bento box for $6.50--a bargain, if you ask me. Of course, it goes without saying that if you're reading this from anywhere outside a 10-mile radius of the place, I wouldn't advise trekking out of your way for it. What Ichiban offers some other restaurant near you probably offers. Their prices may be low, but your effective savings will dwindle the more you have to burn precious gas to get here.It still must be noted that a bento box of equivalent size would go for twice as much in Irvine. Believe me, I've paid for it.In this $6.50 lunch, Ichiban gives you everything you need, and nothing you don't.

The rice is hot, the shredded cabbage salad cooling. The California rolls are luscious and creamy, and the teriyaki chicken appropriately smoky even if it's slightly pedestrian. The best part of the meal, in my opinion, are the panko-breaded planks of "fish". I use quotes around the "fish", because as thin as these swoops already are, the breading accounts for what I gather is almost the entire girth and thickness. There's only a mere suggestion of any sort of ocean-dwelling protein; but it's one that I'll buy into only on the strength of its slightly oily, but raucous crunchy crust. A drizzle of katsu further bolsters it with flavor.Pure and simple, I liked this bento box and I liked what I paid for it. This, above all, is a lunch that starts paying out dividends the minute the obligatory bowl of soothing miso soup (not pictured) arrives. In the two times I've been to Ichiban (the first visit was years ago before Porto's even existed), I have not tried any of Ichiban's actual sushi, nor do I think I really need to.

Besides that, these days, if I'm ever in Downey, there's usually a stash of Porto's desserts in the car awaiting consumption.Ichiban Sushi11020 New StreetDowney, CA 90241-3715(562) 869-3082THIS WEEK ON OC WEEKLY:Taco Asylum - Costa Mesajiro dreams of sushi subtitles srt As one of only four Master sushi chefs in Los Angeles, Chef Katsuya Uechi brings three decades of culinary artistry and restaurant operations expertise to the world. sushi grade tuna tucsonKnown simply as “ KATSU” for his distinctive style and first rate execution of high quality traditional sushi. sushi rolling mat safewayHe is recognized as one of the major style setters in the world of Japanese cuisine. The traditionally trained Japanese sushi chef has had great challenges to overcome, relating to the new culture, regional ingredients and inventing his signature dishes using fish and seafood to successfully create his own style of dishes and overall customer experience. 

Restaurants offers Japanese sushi and classic with inspired dishes including original creations like spicy yellowtail tuna sashimi with crispy rice and jalapeno, and Miso-marinated black cod. Chef’s Omakase” menus (which literally translates to “from the heart” – of chef Katsuya) we have excelled in creative cooking infused with fine ingredients. Currently we have seven locations in Los Angeles, with more scheduled openings in Woodland Hills and internationally. New York's Premier Korean Restaurant about usLocated in Midtown West, Bann is the premier Korean restaurant in New York City. From the creative forces behind the renowned Woo Lae Oak restaurants in SoHo, Los Angeles and Beverly Hills, Bann is a unique, interactive dining experience featuring authentic Korean cuisine with a modern approach.With over 40 years in the restaurant industry, our restaurants showcase the diversity of Korean cooking- highlighting the unique experience of Korean dining presented in a refined style of cuisine in an upscale setting.

The mission is simple: serve delicious food in an inviting and comfortable environment, creating a memorable and unique experience that guests will want to return to week after week.  Every plate achieves that elusive, cuisine-defining balance of traditional and modern Korean. We use the finest ingredients prepared with contemporary cooking techniques and present authentic flavors in a refined, approachable and creative way. Unleash your inner chef and add an element of sizzle to your next dinner out. Each table centers around a smokeless barbecue grill where you and your guests can take part in the cooking- creating a unique, interactive dining experience that encompasses all your senses. Choose from a variety of prime meats and fresh seafood prepared in our signature marinade or dine on traditional dishes like black cod in a spicy soy and garlic reduction.  For the adventurous diner, Bann creates a sharing and tasting experience to take you on a culinary tour of Korea. dining roomLike the cuisine, Bann takes elements of traditonal Korean and infuses them into a modern setting.

Asian accents throughout create a serene, warm and elegant setting perfect for lunch and dinner, be it casual or formal. Each table is fitted with a smokeless grill where diners can take part in the cooking.the barThe bar and lounge provides an inviting and energetic ambiance for a variety of occasions. Meet for drinks before your show or stop in for Happy Hour after work. Come early for drinks before dinner, grab a quick bite or make a night of it and enjoy the great drinks, food and conversations at the bar. •Hakkaisan (Junmai Ginjo) – Region: Nilgata Nihonshudo: +5.0 – Dry and a bit spicy with subtle flavors of stewed apples and lightly toasted nuts. •Kikusui (Junmai Ginjo) – Region: Nilgata Nihonshudo: +1.0 – Sweet aroma of rose and Mandarin orange, with a clean and spicy finish. 1.8L, 720ml, and 300ml. •Onikarakuchi (Junmai) – Region: Yamagata Nihonshudo: +10.0 – Extra dry sake with smooth mouth-feel. Pairs well with medium to rich flavored dishes. •Oze No Yukidoke Ohkarakuchi (Junmai) – Region: Gunma Nihonshudo: +10.0 – Very dry with a rich rice aroma and a pleasantly stimulating flavor.

•Echigo Tsurukame (Junmai) – Region: Niigata Nihonshudo: +3.0 – Applesauce and menthol with flavors of unripe pineapple and butter. •Michinoku Onikoroshi (Honjozo) – Region: Miyagi Nihonshudo: +10.0 – Known for its highly dry and brisk flavor. A hint of green apple and cinnamon on the nose. •Kikusui Perfect Snow (Niigori) – Region: Niigata Nihonshudo: -19.0 – Full-bodied flavor as the sake passes over the palate and finishes with a crisp, dynamic flavor. •Dassai Nigori (Junmai Daiginjo) – Region: Yamaguchi Nihonshudo: +3.0 – Unlike most other Nigori sake, this sake is not too sweet and leaves a lighter finish. Shochu is distilled sake, a colorless Japanese spirt made from high starch grains and vegetables such as rice, millet, barley, buckwheat, molasses, corn and sweet potato. While Jizake brewing thrives in colder environments, Southern Japan is much too hot. Rather, the South has its own liquor, Shochu, the “Fiery Spirit”.Shochu contains the Urokinase enzyme that helps break up blood clots in the circulatory vessels – Urokinase activity levels in Shochu are 1.45 times more than levels in its distant cousin, red wine.