Update 3:
While we were originally revisiting Inaba to see how their Soba Noodles compared to the other specialists, we couldn’t just stop in without enjoying their excellent Tempura Bar. 
Inaba’s Tempura Bar is still helmed by Chef Hiro Kikuchi, who is as amiable as ever.
Trio of Dipping Salts (Curry Salt, Sea Salt, Green Tea Salt) + Housemade Tempura Dipping Sauce:
Nasu - Eggplant Tempura:
Flawless. As before, their Tempura arrives piping hot, with a crisp, light batter. It tastes so clean and bright because they swap out their special Rice Oil constantly. The Eggplant Tempura within is silky, creamy, luscious but so delicate! 
I love their trio of Dipping Salts as an option to see what flavors you enjoy, and their Housemade Tempura Dipping Sauce is far more delicate than most standard Tempura offerings at generalist Japanese restaurants. I enjoyed the Nasu the most with their Tempura Dipping Sauce. 
Ebi - Shrimp Tempura:
Very good. Nice clean, crisp batter, lightly briny, meaty. Loved this with both the Tempura Dipping Sauce and their Matcha Green Tea Salt.
Shiitake - Shiitake Mushroom Tempura:
Probably my favorite standard Tempura offering at the Bar! It’s meaty, but tender, so full of deep, mouth-watering flavor that only Shiitake Mushrooms can impart!
Hotate - Scallop Tempura:
Their Scallop Tempura arrived perfect: Just barely cooked on the outside, beautifully clean and raw on the inside, allowing you to enjoy the taste of the Scallop with a slightly crunchy exterior.
(Seasonal) Ichijiku - Fig Tempura:
Finally! We were able to enjoy Hiro-san’s Seasonal Only Fig Tempura! 
Taking a bite, it is incredible! The natural sweetness in the Figs are enhanced by the light Tempura batter exterior with a touch of Sea Salt (or Matcha Green Tea Salt). (A huge thanks to @PorkyBelly for the recommendation!)
While Inaba is our favorite Tempura Specialist in L.A., it also happens to be the sister restaurant of Ichimian. Same ownership group, and Inaba gets their Handmade Soba every morning from Ichimian (a few miles away), however, they make their own Tsuyu Dipping Sauce and prepare their own additional ingredients for each of the Soba variations.
Ume Oroshi Soba (Cold Broth Soba Noodles Topped with Grated Daikon Radish, Japanese Plum, Shiso Leaf):
Taking a slurp: Perfect Tsuyu salinity balance, not too salty, not too diluted, it had the same excellent bite and chew of Ichimian’s Soba Noodle preparation (it’s the same Handmade Noodles), but here, it’s more balanced, and the combination with their Grated Daikon Radish, Ume and fragrant Shiso Leaf is everything we wanted to beat the heat wave!
Another (12th?) Visit:
Nasu - Eggplant Tempura:
As awesome as before.
Asupara - Asparagus Tempura:
Simple, vegetal. I enjoyed their Asparagus Tempura the most with their Tempura Dipping Sauce.
Battera - Marinated Mackerel Box Sushi:
One of the great So Cal places that does Battera (or Pressed Marinated Mackerel Sushi), today’s version was still as pleasingly briny, with a sweet-tartness in each bite.
(Seasonal - Off Menu) Farmers Market Corn Tempura:
The farmers market fresh, seasonal Corn sells itself: This was wonderful! With the fresh, perfectly fried Tempura batter exterior, naturally sweet Corn within, we devoured the Seasonal Corn Tempura in seconds!
Kisu - Whiting Tempura (Chiba, Japan):
Flawless. Moist, delicate, flaky, just cooked through.
Ebi Shinjo - Shiso Herb with Minced Shrimp Tempura:
So good! The Shiso Leaf imparts that unmistakable aromatic, Spring-like brightness, and the Minced Shrimp within is nicely seasoned. Together with the light crispy batter = Joy!
Anago - Sea Eel Tempura (Kyushu, Japan):
Their Anago (Sea Eel) Tempura today was perfectly cooked through, but a touch muddy in one piece at the end. But otherwise, a nice last Tempura for the meal.
Zaru Soba (Cold Buckwheat Noodles with Cold Dipping Sauce):
Just look at the gorgeous texture on those Housemade Soba Noodles. Like with Ichimian, you can see the Buckwheat particles in the Noodles. There’s a nice pleasant mouthfeel and density to the Soba Noodles, and the Tsuyu Dipping Sauce is indeed not as salty as Ichimian’s (with the new staff).
Cool, refreshing, calming with a nice earthiness, it is now our favorite place to enjoy Soba Noodles. Simply outstanding!
Be sure to ask for Soba-Yu (Pasta Water) for a warm way to finish off the meal, diluting the Tsuyu Dipping Sauce.
Inaba remains a great place to enjoy excellent Tempura with Chef Kikuchi, just be sure to sit at the Tempura Bar. (Tip: If you’re at a table, just be sure to order your Tempura piecemeal (just 1 - 2 pieces at a time), so you’ll get the Tempura fresher and faster out of the fryer.)
From the delicate frying, clean (constantly swapped out) Rice Oil, to the crispy, light batter, Inaba’s Tempura Bar remains a great way to enjoy Tempura in L.A. And as a bonus, they have the same excellent Housemade Buckwheat Noodles made fresh daily from Ichimian (their sister restaurant), but Inaba’s Tsuyu Dipping Sauce (and other variations on the dish) are more balanced and superior in flavor to Ichimian, which makes for an excellent way to enjoy fantastic Tempura and the best Soba Noodles in L.A.
Inaba Japanese Restaurant
20920 Hawthorne Blvd.
Torrance, CA 90503
Tel: (310) 371-6675
Sorry your table experience wasn’t as good (and yes, while sitting at the bar, we’ve seen the chef trying to fry up everything in a table order, but some pieces take longer than others, and he can’t fit everything in the fryer at once) so a large table order takes time and some of it ends up sitting.
