Viewing entries tagged
japanese cuisine

CHAYA Izakaya - Venice

July 9, 2018

A concept that has been in the making is now available for you to experience. I hold Izakaya very dear to my heart as I've worked in one for 3.5 years inspiring me to travel to Japan now twice. Izakaya is a very unique experience that is rooted deep in the Japanese culture. Feel free to ask the staff on how to truly experience the Izakaya dining ways. I like to see it as a Japanese tapas bar. You order drinks and a few dishes to accompany the conversations. Repeat this and you're good.

Here are some captures of the night.

Let's talk sake. There are plenty to choose from here. Pick from your Junmais and Daiginjo, they have it all.

I enjoy sake, but I'm always an old fashion type of gal. I love this cocktail, but I've never had it with Japanese whiskey. They were making this with Toki by Suntory. I am pretty shocked how well balanced this came out to be. There was a nice balance of sweet and smokiness from the Toki which I've never picked up when drinking it neat or on the rocks. This will be my new whiskey of choice for old fashioned.

Oysters are life. These are 1/2 shells with a granita on top. Extremely refreshing and a wonderful play on the palate.

Snapper on "daikon rice".

Tsukune.

Beef tongue with kimchi.

Wagyu Chazuke - This is luxury at its finest. A dab of brocollini puree, crispy rice and luscious mentaiko butter topped off with a fresh pour of their savory dashi tea. Ochazuke is normally comforting. This is pure guilt on how good it is.

Tequila ramen. Yes there really is tequila in this ramen. Don't worry, you don't taste tequila, but tequila naturally has citrus notes which comes through in the broth. When I was in Japan I had a lot of fresh yuzu ramen. The citrus from the tequila reminded me of that. I hated myself after thinking about how clever this was.

Amazing Chef Wako doing his thing.

Chef Yukou Kajino putting in last touches before the hungry crowd devours.

CHAYA MODERN IZAKAYA 110 Navy Street Venice, CA 90291 310.396.1179

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Kotohira Restaurant

December 6, 2017

I'm not in this area often, but was attending an audiophile event in the area. What I love about traveling a few 10-30 miles outside of my neighborhood is that it really pushed me to find a new restaurant to try. Being at the event, walking up and down stairs, visiting rooms by rooms filled with amazing HiFi can really stir up an appetite. It can also make me very hangry.

What sucks about being a nowaday foodie is no matter what, you are in charge of picking a place. Even if that baton has passed... it always comes back.

Kotohira was discovered by the love Yelp app. I'm not a fan of the reviews people leave, but I use it just to know what there is around me. I've been to this plaza before where Kotohira is located. I've eaten at Furaibo a few times mainly for their tebasaki karaage.

I wanted something warm, hearty, and comforting. Kotohira was a perfect choice. It had the traditional Japanese lunch combos available with sizeable bowls that will make you take a nap. Here are a few things I was able to snap.

Side udon that comes with a combo. Slurp away.

Pan fried gyoza. Dip this in a mixture of vinegar and hot chili oil.

Chicken Karaage. Another one of my favorite dishes as mentioned before somewhere in this blog. I love extra lemons. I'm salivating just thinking about it.

Bento combination with tuna sashimi, chicken karaage, grilled saba, tempura, and Japanese root vegetable. When I went to Japan a few years ago, I ate a lot of combinations like this. It's really comforting and brings back a nostalgic memory.

unagi over hot rice.

Subtle scoop of Neapolitan ice cream.

Edit 1747 W Redondo Beach Blvd Gardena, CA 90247

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Hikari - Torrance CA

July 31, 2017

Just laying it out there that this was the best tasting Yakiniku I've ever had. I guess this place used to be something else. If you ever go on Yelp which I do to solely look for restaurants in the area I'm currently in, you will see photos of other items from the previous restaurant.

2383 Lomita Blvd Ste 102 Lomita, CA 90717

The most amazing first bite was their prime short rib... but before I get there, let's just start with an apple slaw salad.

This is Yukke. Raw beef seasoned lighting topped with an egg yolk and slivers of shiso.

Thick cut fatty beef tongue. This was cooked to medium. Perfect with a squeeze of lemon.

For $16.8, this plate of decadence is yours. Season on one side with just a sprinkle of their rosemary course salt, sear for 45 seconds on one side, flip, sear for another 15 seconds. Dip the meat after in their tare sauce for maximum umami sensation. I can eat this whole plate by myself.

Never thought flank can be so flavorful and tender. This had the right amount of fat where you can still appreciate the beefiness of the cut. This was served with a spicy tare sauce (not spicy).

Unless you have a large group, I would skip this. But, still very delicious and was served with lettuce, garlic slices, and chili peppers.

Came back twice within the same week and it was everything I hoped it to be. Ate a lot more of other meat dishes, but after a few beers, whose counting anymore?

2383 Lomita Blvd Ste 102 Lomita, CA 90717

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Santouka & Gyutan Tsukasa - Costa Mesa

June 4, 2017

Hokkaido Ramen Santouka

- is my favorite ramen shop here in Los Angeles, hands down. When I went to Japan a few years ago, it amazed me how delicious the ramen was. People rave about sushi in Japan which I don't disagree but, I can honestly say you can find compromisable sushi here as well. Going back to ramen in Japan, I was blown away with the layers of flavors within the broth. A lot of soup bases here are imported or have fat delivered to recreate the umami-ness you would expect in a tonkotsu broth that have been bathing for 12+ hours. A lot of times, you would just find the soup to be heavy and fatty. Say goodnight after breakfast. At Santouka, the broth is clean, rich and deep in depths of flavor.

Shio Ramen (salt ramen) is my favorite. This is their white tonkotsu soup with melt-in-your-mouth charsiu pork.00

You can create combos with your ramen. I'm not sure why, yet, but I will do research later to why the sets are so ginormous and loaded with carbs. Literally. In Japan and Japanese restaurants here, you can get chirashi with a side of udon. Oyakodon with a side of udon. Why?! I don't mind. I love it actually but, just curious.

665 Paularino Ave., Costa Mesa, CA 92626 Mitsuwa Marketplace Costa Mesa Store

21515 Western Ave., Torrance, CA 90501 Mitsuwa Marketplace Torrance Store

3760 S.Centinela Ave., Los Angeles, CA 90066 Mitsuwa Marketplace Santa Monica Store

More locations >>HERE<<

Gyutan Tsukasa

665 Paularino Ave Mitsuwa Marketplace Costa Mesa, CA 92626

I've talked about this place before. So nothing much about this besides they are amazing. Delicious beef tongue grilled over binchotan served with wasabie, pickled veggies, miso nanban and a heaping of steamed rice.

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Kappo Honda - Fountain Valley

December 13, 2016

John and I came here for dinner after dropping off an old friend from Japan. Shortly did I find out this was the same chain as Hondaya. I feel like Hondaya represents the feeling I get at a Japanese Izakaya when I was in Tokyo a few years ago. Nothing fancy, just down right beer/sake drinking with some good appetizers.

Beef tataki. The cuts were thicker than what I'm used to, and it could've been more rare. Someone sitting next to us thought tataki was some sesame/mushroom sauce and Oh boy was the waitress looking at him like "Get out".

Maguro Natto - Every chance I get to order this I always do. Fermented soy beans with tuna sashimi. Feel free to order a quail egg. I like to dash a bit of soy sauce and mix this up until it gets extremely-ultra-slimy.

Takoyaki. Always a fun appetizer to order. Goes great with beer. It's basically a octopus pancake ball with bonito flakes on top. Drizzled with tonkatsu sauce and served with a side of Japanese mayonnaise.

Pork Kakuni. Pork belly stew in a soy based sauce. Normally served with spinach and a side of spicy mustard. When I worked at a restaurant, I would order this dish and pour the whole thing over rice, then douse with shichimi pepper.