The story
IMA brings a focused craft to Beverly Hills: Japanese sukiyaki and shabu-shabu built around certified A5 Wagyu. The restaurant’s classically trained masterchefs present traditional washoku – the precise, seasonal Japanese cooking that respects ingredient purity. Here, the star is Yazawa beef, a carefully selected Japanese Black cattle prized for its marbling and freshness. Each course is paired with house-made sesame and specialty ponzu sauces, creating a balanced, hands-on dining experience.
The menu offers two distinct paths. The sukiyaki course features Yazawa Beef Loin (4.5 oz) with a vegetable platter, steamed white rice, soup, and dessert – available in a Chef’s Special or Traditional version. Shabu-shabu options include the “IMA” course, which combines beef tongue, fillet, and three cuts of Yazawa beef (6 oz), plus ramen noodles or rice soup. A “Signature” shabu-shabu and a la carte extras like Chateaubriand, sirloin, and premium loin allow further customization. Every dish is designed to highlight the beef’s texture and flavor.
IMA’s dedication to authentic Japanese cuisine earned it a Michelin Recommended distinction for 2026. With only 32 seats, the restaurant keeps an intimate, welcoming atmosphere. Diners can enjoy indoor dining or takeout, and the notable sake list complements the meal. It’s a straightforward place for those who appreciate fine Wagyu, handled with the discipline of a kitchen that respects tradition.
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