Since Typepad's having, ummm, a few "issues" tonight, I thought I'd do a real quick post.
I've been asked more than a few times, which I prefer better Buga Korean BBQ or Tsuruhashi Yakiniku Restaurants. I always answer, "it's like asking me which one of Da' Boyz, Sammy or Frankie I love better. We love them both equally….but differently!"
Buga is of course, Korean BBQ, serves up Coleman Beef, and for my money uses the highest quality meat of any of the Korean BBQ's in San Diego. One of the complaints I've heard is that the meats are under marinated, but why disguise good meat? The marinades are mild, though flavorful…my only wish? Charcoal! Portion sizes are not humongous, but as I mentioned back in 2005 this is a Duk Bossam style restaurant, and the intent is to eat the meat with some greens, wrapped in either a rice paper or daikon radish wrapper. So without further ado, just a bunch of photos:
Another complaint I've heard were that the prices were on the high side…and I had kind of agreed. Until our last visit to Seoul BBQ. The Bulgogi was $18.99…..this order of Bulgogi we had a few nights ago was $18.95! That said, if you enjoy a sweeter marinade Seoul BBQ might be for you.
And of course….there's the Panchan, all those wonderful small dishes….
The Panchan are prepared well, and though the portions are small, we're always asked if we want more. There's usually an interesting variety of items that change from day to day. One of the Servers at Buga, remembers us, and especially remembers Ed from Yuma, she had a fun time showing Ed how to eat Bossam style. She always makes sure to ask us if we want more Panchan….
Buga Korean BBQ Restaurant
5580 Clairemont Mesa Blvd.
San Diego, CA 92117
Open daily 11 to 11
On the other side of the coin is Tsuruhashi, which is a Yakiniku restaurant. Though Yakiniku draws its influence from Korean BBQ, it has become its own unique style. Many of the meats are served unmarinated, and dipping sauces are served. Binchotan is used in addition to the gas for grilling. Meat is served in smaller portions, approximately 4oz or so, and in many cases, the lowest grade of meat available is prime. No Panchan is served, though in most cases you can purchase Kimchee if desired. Among the marinated items, are some interesting things like the Beef Tongue topped with minced onion and garlic:
And Miso Marinated Beef Tongue:
And when an item like the Pork Belly is served:
It is seasoned with a dusting of salt and pepper, and served with a plate of lettuce for wrapping, and some hot bean paste.
When the beef tongue is served, again seasoned with salt and pepper, a little dish of lemon juice(which we never use) is served.
It can be pricey, but we've found that we enjoy some of the more inexpensive cuts, like the prime skirt steak(harami):
You can end up spending a good amount of money, but we've found that the usual tab for the Missus and I is about $40. Still, it's not for everybody. FOY RobW, was kind enough to send me a "review" from Yelp, that had me rolling, you can find it here, how a self proclaimed "fabulous cook", direct quote, can complain that no one explained how to cook the meat……….
Tsuruhashi Japanese BBQ
3904 Convoy St
San Diego, CA 92111
Hours: Thurs-Tues 5pm-Midnight
Closed Wed.
From the aren't you glad you live in San Diego Department:
One thing I find a bit embarrassing is the part of the weather report where they show what we call the "aren't you glad you live in San Diego because every place else sucks…." portion. If you've watched the news, I think you know what I mean. The latest flood, tornado, or other extreme inclement weather clip is shown with a quick cut away to tomorrows forecast of mid 70 degree temperature as if they need to make us feel better at another's expense……..
Earlier today, Cathy sent me a photo, courtesy of Her Brother, that I had to post:
Doesn't "Bob" look like he's serving up a plate of shaved ice? Ok…where's the red beans, lychee, taro, tapioca balls, and condensed milk?????