One of Torrance’s best-known noodle shops is getting another moment in the spotlight.

The Los Angeles Times recently featured Ichimi Ann in its guide to Torrance, pointing to the Old Torrance shop as one of the places that helps define the city’s character.

The appeal is remarkably straightforward.

Ichimi Ann specializes in traditional Japanese soba and udon, with buckwheat and flour shipped from Japan and noodles made fresh daily.

At the Old Torrance location on Cravens Avenue, diners choose hot or cold noodles and pair them with toppings ranging from tempura and curry to grated mountain yam, pickled plum, spicy cod roe and unagi.

One of the house standouts is Ten Zaru, chilled soba served with assorted tempura.

The current menu also includes more unusual combinations such as Banbanji cold noodles with sesame soup and house-made chili oil, Yuzu Chashu, and Mentai Cream Udon.

Prices remain relatively approachable, with many noodle dishes currently falling in the $12–$21 range.

That combination — fresh noodles, traditional preparation and a casual setting — is a big part of why Ichimi Ann has lasted.

In a restaurant landscape where “new” often gets the most attention, this is a reminder that sometimes the most exciting thing a restaurant can do is keep doing one thing exceptionally well.

External Link: See Ichimi Ann’s current menu