Japanese Restaurants – Page 54

Wa Dining Okan – Part 2

September 7, 2008 mmm-yoso Chicken Wings, Japanese Restaurants

As I mentioned in Part 1, Captain Jack and I had already consumed almost all of the first 5 Kozara Ryori (small plates). At this point, CJ turned to me and said; "ok, it's time for some meat!" Opening the menu, I started ordering items from the Grilled Dishes and Side Dishes potion of the menu.

The first dish to arrive was the Grilled Beef Tongue (Gyutan – $5.50):

5 slices of Grilled Beef tongue, served with a lemon wedge and a sprinkling of Shichimi Togarashi, the standard Japanese chili and spice blend. If I may digress for a brief moment; the translation of Shichimi Togarashi is basically "seven spice chili pepper". Whenever I use it around the house, I will often show the bottle to the Missus and tell Her; "your people may have 5 spice…but we have SEVEN spice!" At which time I need to duck and scamper away quickly…very quickly. I thought the slices of tongue would have been better off texturally if it were sliced a bit thinner, and grilled a bit more crisp. As served it was a bit more rubbery than what I prefer. Still, the flavor was excellent…..and a good sign of proper preparation was evident. The Gyutan was permeated with the unmistakable fragrance of Binchotan, which adds a distinct smoky flavor to whatever is being grilled.

Next up was something not on the menu. But seeing that there were a few Yakitori style items on the menu involving various cuts of chicken, I asked if they had Tori Kawa (chicken skin). Nanase pointed to the Japanese menu over the doorway to the kitchen, and said yes. So this was a no-brainer.

Served in a ponzu style sauce, and topped with a good, mildy, sweet-pungent Negi (green onion), this dish delivered as expected.

Off the side dish menu, we ordered the Spicy Chicken Karaage ($5.25):

The Karaage was decent, but nothing special. What was delici-oso good was the "spicy sauce" which was more tangy than spicy, and tasted great on the Mizuna…..they should bottle the stuff.

Grilled Chicken Wings (Tebasaki – $4.50):

Not the largest chicken wings you'll ever see, but these were grilled to perfection. And the smoky Binchotan flavor came sailing through. And even though I haven't met very many chicken wings I didn't like, I thought these were especially good.

What was called 1-Bite Deep Fried Pork on the menu($5.50).

This was basically 2 bite Tonkatsu nuggets. The pork was fried to perfection and had a good amount of fat, but was on the tough side. The katsu sauce was really good, very tangy, and I think it's made in house.

I saw a plate of tempura pass by….the color and shape caught my eye. So of course, being with CJ, I had no fear of unfinished food…we ordered the Okra Tempura, which I didn't see on the menu.

This was fried with a skilled hand; the okra still had a nice bite to it, and had not wasted away into mushiness, and the batter was light. What really caught my attention was the Tentsuyu, the dipping sauce, which had a nice dashi flavor, without being too salty.

As we were finishing the okra, CJ turned to me and said; "we need one more thing…." Which gave me the opening to order the Asparagus Wrapped with Pork ($4.25):

Under any other circumstances, this would be plain-Jane bacon wrapped asparagus. It was the addition of grilling over binchotan that added an additional layer of flavor over everything. Overall, this was a decent dish.

12 dishes, along with a small Tokkuri of Kubota Manju came out to a tad over $70. Not bad at all.

Funny thing, a day later I was craving that Gobo Salad. And knowing how much the Missus loves all those nimono (simmered) dishes, I talked Her into having a nice light dinner at Okan. Unfortunately, the Sataimo, Kabocha, and Nasubi dishes weren't "on the table". Of course the really bad tuna-daikon salad, and the strange sweet-sour chicken were…. But all was not lost, for tonight there were a couple of items the Missus enjoys.

We started with some Gobo Kinpira (sauteed than simmered gobo):

Man, this was good, and motivated the Missus to order some Gohan (rice). All the textures were perfect…..this was much better than anything I've tried to make at home.

The Hijiki Nimono (simmered Hijiki):

Nice and crisp, but very mild in flavor. The Missus preferred the version I make at home.

I was surprised when the Missus ordered the Simmered Saba (Simmered Blue Mackerel) from among the specials lining the counter.

Inability to handle the high oil content and the texture, Saba has never been one of the Missus's favorite fishes. And this was no exception. Saba had never been one of my favorite fishes either……but I really enjoyed this. Nice oil, fairly dense meat from the preparation, not as fishy as I had expected.

We also ordered one of the Missus's favorites, Agedashi Tofu ($4.25 – fried tofu in a broth).

The Missus loved the tofu, perfect in texture. The tentsuyu, the sauce for the tofu was very mild, except for the flavor of ginger, which over-powered the otherwise delicate flavors of the dish.

Along with all of those dishes, we had the wonderful Gobo Salad I had been craving, and the Okra Tempura. The Missus had a Calpico Sour, I had tea, and the meal came out to $35. Not bad at all. Many of the dishes are really home-style, and I'm sure many of us makes at least some facsimile of them at home. But some of these dishes take a good amount of time, and to make many small plates…..sheesh!

As we were driving home, we started discussing the salad. The Missus mentioned the textures and also the flavors…..in the very Chinese way She said, "suan, tian, ku, xian." Suddenly, in a moment of clarity I understood, "Okan" (Mom) was teaching us about life in this dish. Life is made up of sour(suan), tian (sweet), bitter (ku), and xian (salty) moments, and we must devour it with zeal. Of course, She may just want us to eat our greens……..

Wa Dining Okan
3860 Convoy St
San Diego, CA 92111

Hours:
Mon – Wed 530-11pm
Thurs – Sat 530pm – 12am
Sun 430pm – 9pm

Part 1, can be found here.

Wa Dining Okan – Part 1

September 4, 2008 mmm-yoso Japanese Restaurants

Everyone likes a good story, one full of intrigue, right? So how about a story of riches, a far away land, some mystery, and with Mom’s love thrown in to tie it all together? Well, let’s give it a whirl, shall we?

There I was, minding my own business…..I know, I know, you’ve heard that one before. But really, there I was minding my own business on a recent Saturday night. As I left Nijiya Market, groceries in tow…..yes, such is the glamorous life I lead, grocery shopping on a Saturday night. Leaving Nijiya, I noticed that the space previously occupied by Yakitori K-1, was lit up, and as I peered through the window, the place was packed.

There was not much to identify the place, except for a sign of "specials", and several laminated photos with wording in Japanese. I was immediately hooked, but I really wanted to do a bit of research before stepping through that door. Questions danced through my head; "what kind of place would open up, flying way below the radar?" "No signs in English, what would that mean?" "Why haven’t I heard of this place before?" Hence the mystery……put in simple terms, what the heck was this place? I needed to know more….so what would a good Private Eye do? Well, I started interviewing people. From 2 different cashiers at Nijiya, I learned a bit. They weren’t quite sure how to explain the type of restaurant in English. Until it hit home; when I mentioned the term "Kozara Ryori", I was met with approving nods. Both of the women had never been to the restaurant, and one of them said; "I think it might be the most expensive in San Diego!" And then She whispered to me, "when you go, come back and tell me about it." For those who have never heard of Kozara Ryori dining, the term "Kozara" refers to the little plates that are used. So the term Kozara Ryori, is used for restaurants that serve "little plates"…..sort of Tapas, Japanese style. (No, Izakaya is NOT a term used for Japanese little dishes). And from another source, I was told that the Owner was a rich (the riches) Japanese Businessman, who was unhappy with the Japanese food in San Diego, and decided to find and hire a Chef from Japan (the far away land). Wanting this restaurant to be his own little semi-private dining club, but also needing to make enough to keep it afloat, the place opened with no fanfare, and the sign still read "Yakitori K-1". I’m not sure if this is all true, but it makes for a heck of a story…..

Having a better understanding of the task in front of me, I knew I was out of my depth. I needed some help, an individual with deep pockets, and an even deeper stomach. There was only one man for the job, my Urasawa Partner in Crime. The man, the myth, the appetite, Captain Jack. Jack, as always, was up for anything, and met me for dinner, at the restaurant whose sign still read "Yakitori K-1"

We arrived right at opening, 530pm, so that we could deal with possible complications. Places are less crowded at that hour. As we approached, I really took a detailed look at the sign of specials.

No, I don’t read Japanese; but I quickly noticed the prices….hmmmm….everything under $5.25. Looks like it won’t be too bad. I’ll have to tell the lady at Nijiya……

The restaurant is elegant, in the simple, and what Captain Jack calls "austere", Japanese way. As we sat at the "bar", we quickly noticed the specials are lined up around the bar in large bowls.

And there is an English version of the menu….even though there are several other specials in Japanese, you’ll have no problem maneuvering here. The restaurant itself is quite small, and the fairly large menu consists of appetizers, salads, side dishes, grilled items, and the inevitable "closing dishes" (i.e. soup, soba, and udon). The prices are quite in line with other places…..

As I looked over the bowls of specials, a smile appeared on my face. Most of the items were homestyle dishes, many of which I grew up eating, and still make from time to time in my own mediocre way. And so I started ordering, and really appreciated the wonderful service that Nanase provided….She actually put up with my very bad Sansei pronunciations of the dishes.

We started with some simmered Satoimo Nimono (simmered Japanese taro):

Oh man, memories of my childhood. Nicely simmered to a perfect moist-starchiness, in a mild dashi-based broth. This was, at least for me, quite nice.

Kabocha Nimono, simmered "winter squash" also known as "Kabocha Squash" and "Japanese Pumpkin".

I dare not even attempt to cook my Kabocha to this level…it would never hold shape. Melt in your mouth, but maybe a bit too soft for me. Wonderful flavor, the mild sweetness accented by the balanced dashi.

The Daikon and Tuna Salad:

The only real clunker of the night…ugh….canned tuna…mayo…belongs at the buffet line at Todai.

Having tasted the Kabocha and Satoimo, something told me that the Miso Nasubi(Eggplant) might be pretty good.

I really enjoyed this. The miso was used with a very restrained hand, there was the hint of miso in every bite, but you could still taste the eggplant. The eggplant was simmered to perfection, just enough melt in your mouth goodness, without a hint of bitterness. A very nice home-style dish, and my favorite of the "specials".

For our salad; we ordered this:

It’s the Gobo Salad ($5.25). I was a bit surprised at the portion size. The Gobo (burdock root) had been shaved and deep fried. The Gobo and the Mizuna was tied together with a Sesame-Vinaigrette, which added a nice tart-sweetness, and the wonderful earthiness of the Gobo was balanced out with the mild bitterness of the Mizuna. This was possibly my favorite dish of the night.

Would you believe that we had just gotten started? I’m bushed, so you’ll have to wait for part 2 of this…..

Oh…yes, what about "Mom"?

Just read the little page to the right. There are little signs around the place, signed, "Yours Sincerely, Mom." And who doesn’t love Mom? So how about adding this to the little story. A rich Japanese Businessman, misses his Mom’s home cooking, and the comfort food of home. He hires a Chef from Japan to recreate those seasonal dishes he loves, and quietly opens a restaurant……. Could it be true??? I dunno……..

Wa Dining Okan
3860 Convoy St
San Diego, CA 92111

Hours:
Mon – Wed 530-11pm
Thurs – Sat 530pm – 12am
Sun 430pm – 9pm

Part 2 can be found here.

Santouka Ramen – San Diego, A revisit

July 29, 2008 mmm-yoso Japanese Restaurants, Ramen, What Howie Eats - Where the Foodie from Foodieview Eats

After my not too satisfying visit to the new Santouka in San Diego, I thought I’d wait a bit before trying it out again. But the opportunity arose a lot quicker than I’d thought. The always thoughtful Howie, proprietor of The Foodie View invited me to join his merry group for lunch. (BTW, check out his new feature, The Foodie View of the Day). On this day, the Shio Ramen was spot on, from the wonderfully tongue scortching broth, to the toothsome and elastic noodles. Unfortunately, I was enjoying the wonderful company of Michelle, Caron (of San Diego Foodstuff), and Howie so much, that I really didn’t feel motivated to take photos. Great conversation will do that to me sometimes.

Recently, the Missus, needing a change of pace, wanted some ramen. Now the Missus is not a big ramen fan, though I think it is due to the fact that She’s had too much "bad ramen". Being that a request for ramen occurs about as often as an appearance of Halley’s comet in the mmm-yoso household, I jumped at the chance. We arrived at the Santouka "booth", and the Missus wanted something "salty", so it was a large Miso Ramen for Her, and since She has never met a boiled egg She’s never liked, we got the boiled eggs(99 cents) as well. Since I wanted to do an "apple for apple" comparison, I decided on the Shio Ramen again($7.99 – large), and of course I got a side of boiled egg as well.

The shiro(broth) was excellent, tongue melting hot, rich, but not greasy, and full of porky goodness, sweet, and mildly salty. The Chashu was also very good, soft, but not falling to pieces, rich in flavor, and very moist. Even the Missus, who, ummm, "doesn’t eat pork", loved it! The noodles were a bit off today, hard and brittle, instead of being chewy, with a nice elasticity. Still, this was way better than that first bowl I had.

I had a sip of The Missus’s Miso Ramen, and it still strikes me a being too salty. As for the boiled eggs….the Missus loved them so much, She traded 1 piece of Chashu for my eggs. Sorry, but I wasn’t going to just give away my boiled eggs. Chivalry has its limits.

So there you have it, a revisit to Santouka in San Diego, not as good as my undocumented second visit, but better than my first. Still not better than the bowls I’ve had in Torrance and Costa Mesa, but getting there.

Santouka Ramen
4240 Kearny Mesa Rd(In the Mitsuwa Marketplace)
San Diego, CA 92111

Banbu Sushi Bar and Grill- a restaurant inside the old Movie Theater complex in La Mesa

June 20, 2008 Cathy Japanese Restaurants, Sushi and Sashimi, What Cathy Eats!

mmm-yoso!!! is just a humble blog. Kirk and ed (from Yuma) are busy with life today and Cathy is just blogging about yet another meal.

Hi. I’m back again. Remember the old Pacific Theaters on Fletcher Parkway, down the hill from Grossmont Mall? Well, once the theaters were built right inside the mall, those by the Trolley Station were abandoned, but the building stayed…and now look at it!

Inside and outside, it is decorated beautifully- the sushi bar has 12 chairs and could accommodate a few more…there were five sushi chefs (one of them female…) working constantly, and a couple of television sets behind them. We ordered a couple of "basics", staring with the fried calamari ($6.95)…sliced thin and with a very light batter…the flavor was good, but the calamari was a bit too chewy; maybe a bit overcooked because it was sliced so thin. Still, it was tasty and a good sized portion, accompanied by the spicy Sriracha flavored dipping sauce.

The Mister ordered a lunch special, which started with a fairly large bowl of onion soup (miso is also a choice). Very rich, not salty, not too onion-y, with thinly sliced mushrooms and fried onion bits floating in it. Very nice (and different)

The shrimp and vegetable tempura lunch plate ($9.00). The portion of rice is an excellent size and quality. The California rolls were fresh and made with *real* crab. The tempura itself was very well done, not burned, not greasy, lightly crispy. There were two shrimp and two each of some of the vegetables-mushroom, broccoli, sweet potato and one each of a fresh string bean, onion and green pepper. All of the vegetables were crispy fresh and tasty- the frying did not destroy anything. Very good.

I decided to try the seafood salad ($12.50) -opposed to the $17 Chirashi Sushi- Don’t let this photo fool you: I was trying to be non-conspicuous and this was the only photo I could get. The bottom of this salad bowl was *filled* with seafood pieces; the albacore being the best of all. I liked the salmon, hamachi, ika and tuna also. Each piece of seafood was extremely fresh and not just some thoughtless ‘endpiece’ tossed in there. the salad was fresh with a light garlic ginger soy dressing. Again, this was more than enough food. The photo looks small portion but it isn’t.

Oh, the hot tea was *excellent* and free. I also noticed free refills of soda.

Banbu Sushi Bar and Grill 8555 Fletcher Parkway (between Grossmont Center Drive and Nagel) La Mesa 91942 (619)589-0071 (Closed between lunch and dinner M-Sat) Sunday open at 1 p.m. until 9 p.m.

Santouka Ramen – San Diego

April 28, 2008 mmm-yoso Japanese Restaurants, Ramen

*** An updated post can be found here.

I had been hearing about the possibility of a branch of Santouka Ramen opening up in San Diego for quite a while. I had heard that Santouka would be opening in the Mitsuwa Marketplace; but after Kayaba opened it's doors; or to be more precise, drew back its curtains, there was no activity for for over a year. But soon enough, word got around that Santouka was opening on April 14th. "Finally, good ramen in San Diego" was the first thought that went through my mind. And though the first few days after opening was a bit too crazy for me, it was just a matter of time before I wanted to inhale some good ramen!

I placed my order, and watched the automated green onion slicer go to work. I dunno, they had 5 people working, do they really need a machine to cut green onions? And just the fact that the Young Man running the contraption stood and fed the scallions one by one through the machine, made it seem somewhat Goldberg-ian!

I usually will just get a Shio or Shoyu Ramen, but on this day, I decided to go for the gusto and ordered the Shio Ramen – Chashu Rice set ($9.48). Which was ready in no time.

Santouka's ramen is a favorite of many food bloggers, from The Rameniac to Miss Oishii-Eats and Daily Gluttony, who made sure to attend Santouka's grand opening in West LA. Recently, "RT" doing a guest spot on The Delicious Life, called it "liquid crack". And having had a few bowls myself, albeit at the Torrance and Costa Mesa locations, I'd be more than happy to join in, singing praises…..

I approached my bowl with eagerness, and that's where the problems started.

The shio(salt) ramen, which according to Rameniac owes it's flavor to the combination of pork bones(done in the classic "Tonkotsu" style) as well as shellfish. For me, there is one key thing about the broth I enjoy; a good oil content. The shiro at Santouka is not as rich as the "good bowls" I've encountered at Daikokuya, but it usually has a nice velvety richness that will wrap itself around your tongue. Unfortunately, this bowl of ramen was served to me lukewarm, which turned it from rich, to greasy, and not as enjoyable. In fact, halfway through my bowl, I had my own little personal Exxon Valdez disaster….which marks the only time that I've never finished a bowl of ramen at Santouka.

Still, I could live with that. Why? Well, for me, it's about the noodles at Santouka, which have a nice springy, toothsome, chew to them. These were undercooked and on the hard side. And being in lukewarm broth would not help, bummer…..

At least the Chashu delivered, as did the boiled soy sauce eggs, an accessory that goes with the ramen at Santouka, like Marc Jacobs with the Missus.

Disappointed with my ramen, I don't even remember what the Chashu Rice tasted like, and frankly it was just an afterthought for me anyway.

I've had enough good bowls of ramen at the other locations of Santouka to give the San Diego location "a pass" for now. I'll assume that they still need to get things straightened out. I'm hoping my next visit will be more successful.

Santouka Ramen
4240 Kearny Mesa Rd(In the Mitsuwa Marketplace)
San Diego, CA 92111

Sushi Porn 2: The Sequel from Sammy

January 22, 2008 ed fromyuma Japanese Restaurants, Sushi and Sashimi, What Ed Eats -You too can be like Ed!

*** On October 11th 2008 Sammy called it a day.

Welcome to mmm-yoso!!!, Kirk's blog on the wonderful world of food from San Diego and beyond. Sometimes, he lets one of his friends post here, and today, ed from Yuma will share some more salacious sushi pics.

A few weeks ago when I was preparing my first excursion into the fishy world of sushi pornography, I was surprised by how many of my favorite raw pictures were of items from Sammy Sushi, not Sakura.

After I thought about it for a while, I began to understand why. Ever since I first wandered into Katzra, where Sammy was then employed, on a rainy night many years ago, I have been impressed by Sammy's skills as an itamae. Not only is his fish usually fresh and tasty, but he creates an atmosphere of warmth and friendliness in his sushi bar. Over the last few years he has honed these skills (as well as a number of knives, I suspect) at his own place on Engineer, about a block away from Convoy.

While Sammy's kitchen does not turn out the wide range of tasty izakaya treats like Sakura, he does more than just sushi. For example, the salmon skin salad is a wonderful combination of crunchy, fishy, and smoky flavors:

In addition, Sammy's appeals to me because it is a great American neighborhood sushi bar (in the best sense of the term). The friendly atmosphere and reasonable prices attract a lot of regulars. If one wants to watch a World Cup game or a baseball playoff, Sammy has no problem turning on his television set. Similarly, Sammy's menu contains a wide range of America's favorite rolled sushi. Sometimes it's nice to tuck into something like a spider roll or rainbow roll, though in general, my taste in rolls runs to the more traditional, as in this beautiful albacore roll:

Sammy also creates pressed sushi, using the mold somewhat like a plastic ice cube tray to create oblong cubes of densely packed rice and raw fish:

As you can tell from this close-up, this version contains maguro and some crunchy items along with the rice, presenting a mix of flavors and textures:

Sammy also does a wide range of nigiri sushi. The salmon and mirugai shown here were both excellent:

Some days, the sushi at Sammy's crosses over the line into the obscenely good. This display of naked fishflesh (hamachi) makes me want to eat my computer screen:

Similarly, I cannot imagine any connoisseur of crustaceans not being aroused by this gorgeous display of amaebi, split wide open, its pearly moist luster beckoning the viewer into serious indulgence:

Of course, in my mind, no post on such an erotic and exotic topic would be complete without a look at some fresh uni. Here the sex organs of a sea urchin lie exposed above the rest of its body:

In the tradition of fine pornography (so I am told), I feel it is completely appropriate to end with a close-up of this kinky echinoderm, a picture that leaves nothing (except the rich creamy flavor) to the imagination:

Now that is truly obscene.

Sammy Sushi, 7905 Engineer Road San Diego, CA 92111

A bunch of revisits… A Chau, Latin Chef, and Kayaba

December 21, 2007 mmm-yoso Banh Mi, Japanese Restaurants, Peruvian Restaurants, Sandwiches, Vietnamese Restaurants

I'm pretty sure many are(ahem, yours truly included) feeling the "Christmas Crunch" right about now. Of course there are those you, the uber-organized, who have this Christmas shopping thing down pat…..you know who you are, smug and relaxed during the Holidays, your Christmas blitz starts on December 28th….no never the 26th or 27th, on those days, the mall is crawling with unhappy campers returning unwanted gifts. But on the 28th, when all us shoppers are lying in exhaustion…tongues lolling from our gasping, foaming mouths, you're ready to gear up for NEXT CHRISTMAS! And you're usually done by the end of February, except for a few items, cherry-picked during the year. I salute you, super-shopper, well, it's a double salute of sorts, my right hand held flat and brought to my brow in respect, the other hand is raised…well, better to not go there.

Because of the time crunch, I find myself revisiting a bunch of places this time of year…here are a few:

A Chau

I haven't been to A Chau in a bit, and though I'm fully aware of the spiraling price increases of Banh Mi, it was still a shock when I paid $3 for my sandwich. I had ordered a simple BBQ Pork Banh Mi, but got this:

It was a meatball (Xiu Mai) Banh Mi, which would have been fine, except this was the type that uses a weak tomato sauce, that when combined with pickled vegetables, and fish sauce, is not a flavor that I'm fond of. The bread at A Chau remains the same as always, more on the doughy-chewy side, than the crusty baguette.

Still, I was, and am always pleased with the Cha Gio at A Chau. Made with rice paper, always crisp, and quite filling. The egg rolls are still 3 for a buck.

A Chau
4644 El Cajon Blvd Ste 111
San Diego, CA 92115

Latin Chef

Ed from Yuma rolled into town for a few days this week, and we managed to grab a few meals, one of which was at Latin Chef. It was nice to see Freddy, the Owner of Latin Chef, it was also nice to see that business has been good, and Latin Chef has been able to expand into the space next door. Still, even though the restaurant has doubled in size, it is still quite small.

Ed had the Cebiche, and I started with the Tiradito.

I found todays version to be really, really good, mildy tart and creamy, with some nice heat provided by the Aji Amarillo peppers. Freddy told me the spice was supplemented and raised with the help of ginger.

We also shared some Anticuchos:

And though this is a bit different from the grilled versions we got from street vendors in Cusco, it is still very good, with the flavor of cumin coming on strong. In fact, if you didn't know what it was……..you'd be hard pressed to guess.

Latin Chef
1142 Garnet Ave
San Diego, CA 92109

Kayaba

**** Kayaba has closed

During one of my shopping "blitzes", I was able to rest my weary butt at Kayaba. Desiring rice and something fried, I decided to order the Tonkatsu($7.50). In fact, I decided to retry the "Rosu" (pork loin) that I found to be very tough and dry on one of my previous visits.

And to my surprise it was nice and tender, if a bit on the dry side. And combined with a nice dose of tonaktsu sauce, the nice oniony potato salad, and rice, made for a rather nice meal.

Too bad the miso soup here is still terrible.

Kayaba
4240 Kearny Mesa Rd Ste 119
San Diego, CA 92111

Okay…back to shopping!!!!

Sushi Porn: Pics from Sakura

December 18, 2007 ed fromyuma Japanese Restaurants, Sushi and Sashimi, What Ed Eats -You too can be like Ed!

Hello readers. This is Kirk’s incredible mmm-yoso blog, but sometimes he shares the fun (?) of blogging with a few of his friends. For the last three months, I (ed from Yuma) have been enjoying the posts by Kirk and Cathy and others. Today, I finally get to do another one.

Several weeks ago, Cathy’s wonderful posting on lunch at Sakura reminded me that I had some decent pictures from a couple of recent (well sometime in the last two years) visits that I could share with everyone who reads mmm-yoso!!!

I usually let Kazu serve me what he wants to serve me, although I will occasionally provide guidelines or suggest something that I just have to eat that evening. Most often he starts me off with an exotic sashimi platter. This one is both typical and beautiful:

In fact, I thought it was so pretty I took another picture of it from a different angle:

I remember the ama ebi (sweet shrimp) as being especially succulent and rich in flavor. This also has to be one of the largest sweet shrimp that I have ever been served. The aji, always a specialty at Sakura, was outstanding. The maguro was good although nothing special, but the rich salmon made up for the rather ordinary tuna. Soon after I had gobbled up all of this wonderful fresh raw seafood, the shrimp head (which I’d torn into two pieces) and the aji bones were brought back to me deep-fried and tasty:

On another visit, the sashimi featured fresh local uni perched next to crunchy chunks of abalone (awabi). The abalone was almost too crunchy for my taste, but the uni was excellent as always:

I love this picture of fatty salmon belly and rich and succulent hamachi. Both tasted as good as they look. Both were extremely unctuous (in a very good way):

The Toro that evening was similarly superb and beautiful, so pretty in fact that this pic has become my avatar at Chowhound. Not that I see myself as a tuna belly (tunas are sleek and muscular, after all), but from their bellies to mine is sortof my sushi mantra:

After serving me a long chewy piece of squid (ika) wrapped around cucumber matched with a crunchy slice of giant clam neck (mirugai), Kazu presented me with saba (mackerel), something I don’t recall having eaten there before. With one taste, I realized that this was not the standard, pre-marinated mackerel with that standard sour fishy flavor, but instead these 5 slices were a real treat, Kazu’s own marinated saba, the best I have ever eaten. If one could taste the essence of the Pacific Ocean, I am convinced it would taste just like the saba that evening:
On another occasion, I was served spicy toro roll, the light spiciness perhaps covering up some shortcoming in the tuna belly. In any case, the smooth richness of the toro came through perfectly:

Since I don’t often order items, I am often unsure of the name of things I am served. I believe this fish salad is albacore tataki. In any case, it contained lightly seared moist and tender albacore slices: :

Tako wasabi is one of my favorite dishes, so it deserves a picture here too: Over the years, Kazu has served me many stew like dishes. At first this seemed strange as it didn’t fit my rather simple ideas about what Japanese food was. Now Sakura’s various izakaya specialties seem normal to me. In fact, many folks believe that the kitchen at Sakura turns out even better food than the sushi bar. This particular beef stew with perfectly cooked, but still firm potatoes and crunchy pea pods was both simple and flavorful. The chunks of beef had achieved a perfect balance of meaty flavor and a rich and tender mouthfeel. For dessert, my favorite thing (unless it has already been served to me) is always uni. What a way to finish: That looks so fresh and tasty that I’m salivating just sitting here at my computer looking at it. In any case, I hope you’ve enjoyed the pictures as much as I have enjoyed re-experiencing some tasty treats from my favorite San Diego restaurant.

Monday Meatfest: Buga and Tsuruhashi

December 17, 2007 mmm-yoso Japanese Restaurants, Korean Restaurants

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?????

Road Trip: Sakura Saku – Huntington Beach(OC)

December 5, 2007 mmm-yoso Japanese Restaurants, Orange County, Road Trip

**** Sakura Saku has closed

On a recent trip to Orange County, I was beset by hunger. Not really quite sure if I should make the trip over the 405 freeway to Westminster, or just keep driving in what seemed to be fast food and chain restaurant hell. When out of the corner of my eye, I spied a little restaurant next to a Michael's.

My curiosity piqued, I decided to pull over into a parking space in this vast strip mall parking lot, and check the place out. I was still wondering what drew me into this little restaurant….it sure wasn't the Hello Kitty motif, but there was a kind of charm and a quaint kind of vibe to the place. Looking over the large menu, it became clear that this was a little mom-and-pop Japanese Fast Food joint, with items like Salmon Onigiri, Vegetable Curry rice, and Oyako Donburi on the menu.

The really nice older Gentleman, took my order, and I had a seat. Meanwhile two groups of young people entered, they ordered quickly….they had obviously been here before and knew what they wanted.

I started(yes, started….I was starving) with Pork Cutlet Combo(Tonkatsu Combo $7.00). When the food arrived I was a bit disappointed with the portion size, which seemed on the small side(except for the rice).

The small pork cutlet was nicely breaded though on the tough side. It was covered with a good amount of katsu sauce. The "salad" was shredded iceberg lettuce, with a mild mayo based dressing…I've had this salad many times, mainly from Bento-ya's back home in Hawaii. The yakisoba was a stroll down memory lane…..it tasted almost like my Mom's! Mildy salty, with just a touch of sweetness, not the most amazing Yakisoba, but it brought back nice memories.

I had also placed an order for a side of Chicken Karaage($3.50). Compared to the Tonkatsu, this was quite a bit of food for a side order….three large pieces of chicken thigh, marinated, dusted with a corn starch-flour coat, and deep fried.

This really tasted home made…like it came from the kitchen of someone's Mom. The flavor was sweeter than most versions of chicken karaage, but it was still pretty good. In fact, I would have done well with a couple of onigiri and a side order of this….or even a Chicken Karaage Combo($6.00).

Meanwhile one of the young men on a nearby table was eating the strangest bowl…..it smelled like taco meat…..and when I inquired, I was told, it was something called "Taco Rice", which was taco meat topped with cheese, tomato, and lettuce on a bowl of rice! I was told that the "young people like it." Now why didn't I think of that??? The menu also features versions of shaved ice, Udon, Curry Rice, and other items……all created with a home made touch.

The food at Sakura Saku won't set the culinary world on fire, in fact based on the tonkatsu I'd say YMMV(Your mileage may vary), but in the vein of fast food, it is a more than worthy alternative to all those chain fast food places. Nice folks as well. Heck, I wish we had a Sakura Saku in our neighborhood….I know I'd be eating there often.

Sakura Saku
7572 Edinger Ave
Huntington Beach, CA 92647

Hours: Mon-Sat 11am-9pm

Postscript: Food blogger extraordinaire Elmo of Monster Munching, went ahead and had the Taco Rice. You can read his post here.