After sampling a few brews at Otaru Brewery we walked back to the JR Station. Just to the right of that station stands a rather nondescript street and a very discreet doorway. Behind that door is Sankaku Market. It really doesn't look like much from the outside, but walk thru that door and you'll enter a bustling little market.
Full of some of the most wonderful seafood I've ever had a chance to see.
Opposite the stands are restaurants....more like stalls with tables. One of them had a crazy line of people waiting to eat. I looked at the menu and saw that it was the cheapest place in the market.
Right before that stood another shop, this one was also busy, but we decided to just take a chance. The woman in charge gave us a paper with a number and we stood off to the side to wait.
I went for a walk to the loo....which is how I noticed that the crowds here gather around the area where the restaurants were.
After about 15 minutes, the woman in charge found us and we were seated and a little bowl of ika; which looked like it was colored with squid ink was placed before us.
We were given menus and here's where I'm glad I took a photo of the menu since folks here don't believe the prices we paid for lunch.
Not realizing how much rice was in these bowls we ordered three! Later on during the trip, Kat mentioned that we could order half portions of rice. Which we'll do when we return.
We shared the three bowls. The first to arrive was the most expensive one (2000¥) a bit less than $20. Geez Louise, look at all of that sweet crab!
Which I thought was the weakest item in the bowl. The salmon was nice and mild in flavor, fatty, with a wonderful texture. I've had Hokkaido Uni before and thought it to be very briney and intense in flavor, but this was so creamy, slightly sweet, with the wonderful flavor of the ocean. Like you took a bite of the cleanest, sweetest, water of the Pacific. The ikura were perfect, briney, not overly salty, with a wonderful snap to them. For around twenty bucks!
We also ordered this which cost 1300¥. More of that wonderful ikura and those scallops were super sweet.
The ebi were tender, but very mild in flavor and not particularly interesting....but that ikura.
I was curious what a 980¥ (about $9.50) bowl of salmon would look like. Sheeesh......
10 pieces of fresh and delicious salmon. I'm very cautious about getting salmon in restaurants; but the stuff in the market looked so fresh and of good quality. We really didn't need the wasabi as everything tasted clean and fresh, just a bit of soy sauce for the salmon. We did feel bad having so much rice left over, but we'll know what to do in the future.
This was one heck of a meal for under forty bucks....remember, there's no tipping in Japan. I came back and mentioned how good the Hokkaido Uni was to Tommy at Catalina.....which he wasn't too happy about, but what the heck.
Man, we left fat and happy. We managed to get back to Sapporo and squeeze in a nap and a nice walk before dinner, which was to be at the oldest crab specialty restaurant in Sapporo. We sure were eating well!
I have a few acquaintances who love the Michelin Star/Best Restaurants in the World kind of thing. And earlier today, one of them sent me this link, telling to look at #13....it was Maido, where we had just eaten last month. What I thought was a bit strange was that Maido was several notches above Azurmendi. Just goes to show you the fickle "sport" of ranking restaurants and also why, while I take all those things into consideration, in the end, I try to figure out the food, how the place suits us, both in cuisine and service (those restaurants where staff is constantly hovering is not for us), before making a decision. A few hours later, "SomTommy" who sometimes comments, sent me an email mentioning the same thing. I replied that I thought this was both interesting and surprising. He then asked me what my favorite restaurant in the world was. What really surprised me was how easy it was typing out my reply; it was Suzunari which we visited during our first trip to Tokyo. The place just suited us; Kaiseki, perfectly prepared, elegant, but not fussy, without pretense, in a casual atmosphere, the customers were all Japanese. Oh, and while it was basically a husband and wife team, with one assistant, this tiny shop had acquired one of those "star" thingies.
Funny thing was, we enjoyed our previous experience so much we returned the last time we were in Tokyo. So I thought I'd do a quick photo post, out of chronological order, but it seemed somewhat timely. We had our good friend Reiko make reservations for us before our last visit; we also insisted that she come along. Even though we knew the pacing of the meal, pretty much in line with traditional Kaiseki, it was still fabulous.
From the steady silent interactions of the chef, his wife, and the assistant. To the sincere service, we loved sitting at the bar, and watching the flawless execution.
The Hassun, just fantastic.
Reiko, a Tokyo native told us that this was the best meal she's ever had and we were so glad to have been able to share it with her.
I'll always remember overhearing some advice from a Japanese National who advised the young couple that if they really wanted a "true" experience, to bypass the multiple Michelin Star Kaiseki places and work a bit harder to find the places that Japanese would go to when they had a nice meal. This lead me to researching a bit and finding Suzunari. My favorite restaurant.
Suzunari 7-9 Arakicho, Shinjuku-ku Tokyo
Later during the morning I sent an email to Ed from Yuma and Cathy regarding the list. Ed's response was priceless: "Rereading the post you did, it is amazing that the place had so many little shortcomings. But you are picky." I really don't think I'm picky, but I do know what I like, and after all these years, I think I'm pretty good at mentioning those things I don't care for. Funny thing about places like Maido. These places take chances, are innovative, they have a vision, and move toward that vision. There might be items that aren't your cup of tea, but, at least for us, the highs are amazingly high.
Maido, or even Etxanobe perhaps. Suzunari? I'm pretty sure we'll be back.
But it's a big world and we've only been to 23 countries. The Missus has told me that the US can mostly wait until I'm old and decrepit. Which might be anytime now. And while all these places are great....even the occasional banquet or two.....
It was early in the afternoon when we returned from Asahikawa and it was time a nice afternoon nap. After the light snooze and freshening up, we decided to head out for dinner. Walking through the lobby we noticed, not one, but three weddings taking place!
I guess the Old World charm of the Hotel Monterey makes it a hot spot for weddings!
We noticed that it wasn't very cold out as we walked to our dinner destination. I was told that we absolutely should try Jingisukan (Genghis Khan) while in Sapporo and while it was kind of touristy, we should at least check out the Sapporo Beer Garden. It was a pretty relaxing, quiet walk.
There are several restaurants on the premises. We chose the very casual "Kessel Hall", which has a large beer cauldron, made in 1912 looming over it.
While the place seemed a bit busy, we had no problem getting a table. In an interesting move, we were given large plastic bags for our jackets.....which should have been a hint as to what we'd be exposed to.
After a rather large breakfast and ramen for lunch, we weren't very hungry, so while the all-you-can-eat option wasn't even in the plans, we just ordered a single portion of the mutton with vegetables.
And some other items from the menu that we were curious about. Loved the nice piece of fat used to coat the griddle.
We also got a mug of the Sapporo Hokkaido Limited which I thought was a bit lighter and sweeter than the usual Sapporo lager I have once in a while.
In an earlier post I mentioned Hokkaido produce and dairy products. We had a chance to try a few items from the menu; first Hokkaido baked potato....which, unlike the potatoes in Peru and Spain, were really mild in flavor. Also, being cheese lovers, we jumped at the chance of trying Hokkaido cheese, this one being a nice and creamy, but very mild in flavor. We both prefer Camembert with a more full bodied riper flavor.
The mutton actually had a pretty strong, gamey flavor which we both enjoyed.
The fat basted the bean sprouts and the onions added a mild pungent flavor. It was just enough for the Missus and I.
There was one interesting downside to eating here. Remember I mentioned the plastic bag for our jackets? Well, we should have actually worn plastic over our clothing as the place has no ventilation.
It was so thick that it could almost knock you over. We ended up quarantining our clothes from this visit until we had access to a washer in Tokyo!
Sapporo Bier Garten 9-2-10, Kita7Jo, Higashi-ku Sapporo, Hokkaido, Japan
There was one thing we learned about at information center. A very nice woman was giving out samples of Hokkaido corn soup, the stuff is made from a powder, so I've always been leery. It was actually very good! The Missus really wasn't interested in trying it, but I had Her try a sample and She was hooked. We bought a couple of boxes home with us and though we can't find the exact same brand here in San Diego, we found one that is a reasonable facsimile. It's great as a little snack or even breakfast on a colder morning.
We took a short detour on the way to the hotel.....trying to stay downwind from folks as we visited the basement of Daimaru looking for some snacks.
There was a Hokkaido Products shop along the way and I purchased a little "nightcap" for me.
This was a nice Hefe, for some reason the fragrance reminded me of bananas! It was a mild, but refreshing beer, which I enjoyed. We were headed to Otaru in the morning and I recalled Kat and Satoshi had visited the brewery a few years earlier. So we now had another item for our agenda!
We always try to plan at least one "special" meal during our trips. Lima, being one of my favorite food cities has some difficult choices, but Maido, without a doubt was the one place I just wanted to experience. The chef Maido Mitsuharu puts forward a "Nikkei" menu....inspired by Peruvian and Japanese cuisine. Mitsuharu has a pretty good resume, having attended Johnson & Wales and even trained for almost three years in a sushi restaurant in Osaka. You can read his bio here. Being a Sansei from Hawaii, where we have our own spin on Japanese cuisine, much of it based on the lack of many traditional Japanese ingredients, I've always been fascinated by Nikkei Cuisine. And was really excited about our dinner reservations at Maido.
Located on the corner of Calle Colon and Calle San Martin, Maido was quite easy to find. The building itself is quite distinctive. It was 10 minutes before opening and there were folks lining up. Considering all these folks had reservations, it seems that I wasn't the only one excited about eating here.
The interior of the restaurant is somewhat austere, with a sushi bar area and tables. The one really interesting feature are the ropes hanging from the ceiling.....kind of cool and yet kind of strange. I believe it also helps to absorb noise since most of the areas are quite hard.
We had ordered the "Nikkei Experience" when making reservations. This is a 15 course menu of dishes, none of which are revealed until you receive them. You don't even get a listing of the dishes until your meal is complete.
But first, some cocktails. The Missus, in a genius move, ordered the Pisco and Tonic, a wonderful balanced, grown up drink. It was my favorite cocktail of the trip. In fact, I ended up ordering another later on in the meal! At a loss for what to order, I went for the Sakura; a Pisco, Sake, Strawberry, and Camu Camu juice. It was light, clean, refreshing....but was more of a "chick drink".
Lucky for me, the Missus really liked this and we traded. She was especially taken with the flowers in the ice cubes.
Soon enough, dishes started arriving. Things were really paced well, our Server described the basic dish, and seemed pleased when I recognized tastes, flavors, and even knew some of the ingredients in the dish. Service was very professional with nice, friendly touches....."un-stuffy" and perfectly suited to our taste.
Things started off with an interesting "snack". The stuff in the cone was delicious pressed and fried chicken skin dusted with shichimi togarashi. It was so very nice and crisp, with that wonderful "unfowl" flavor of chicken skin.
The other part of the dish were sausages, which seemed like a cross between a bratwurst and chorizo, layered on plantain, senbei (no kidding - senbei) with a sachatomate (tamarillo) emulsion. Nice, but nothing to really get excited about.
What really got our attention was that sauce at the bottom of the photo above. We put some on the chicken skin and cracked up! Pachikay Sauce......it's scallion, ginger, soy.....this tasted like the dipping sauce for for Kwai Fei Chicken! Basically, the sauce for what we call "Cold Ginger Chicken" back home. This had a more complex flavor, the ginger seemed to have been blanched or cooked taking the edge off the flavor, some smokiness, it was also a bit on the salty side as well. Still, we really enjoyed the chicken skin.
The next dish was simply called "Churos"....no not churros, but churos, an Amazonian land snail. The snail had been simmered in a soy based broth, with perhaps some sake and mirin. It was enrobed with a very tasty foam made of dale dale root, which I believe is a type of arrowroot and garnished with "chalaca", a basic topping made of corn, tomato, and onion.
The snail was so tender and full of flavor and the foam really tempered any strong flavors and refreshed the palate.
Next up, one of my favorite items of the evening; simply called Lapas Cebiche. Lapas are "limpets". So, the folks from Hawaii will understand; this is opihi! Really good opihi, served on what was described to me as aji-cilantro-lime juice frozen by liquid nitrogen.
Good lord, this was leche de tigre sorbet! I love leche de tigre.....when our Server heard me exclaim that, he came over, smiled, and said, "yes, it is frozen leche de tigre". Amazing flavors and textures.
Next up was the Paiche Sandwich. Paiche is the legendary Arapaima from the Amazon. It has a nice texture, delicate, yet slightly firm.
The bun, like a mantou was hard, crumbly, and not up to the task. The lulo criolla, strangely didn't register much flavor.
My friends know how much I love cuy (guinea pig)...but cuy gyoza? Well, that's a new one. The wrapper was decent, crisp, not gummy. The filling was interesting, like the filling for a croquette, very soft and mushy....give me this and tell me it's pork and I'd believe you. The sauce was delish.....soy sauce, probably rice vinegar...combined with the onions and chilies, this really tasted Chinese.....as did the Pachikay Sauce. It seems the strong Chinese influence on Peruvian cuisine was in play as well.
Next up, well Sushi de Mar......An ika and hotate nigiri. Now, of course I'd never expect anything say...the level of Sushi Iwa or Urasawa....
But for me, the rice did this dish in. The gohan was hard, dry, and very cold. It really detracted from any enjoyment of the very nicely prepared seafood.
While the color of the dish screamed "bland" the "Amazonic Cebiche" was much better.
I loved the "Nikkei leche de tigre", which had some soy sauce in it. It tasted like revved up ponzu. I'm also a big fan of the shaved hearts of palm, which looked like noodles in this dish. That topping, which I was told was made of yucca flour was delish. I believe there was some garlic in here somewhere. There was also some very mild heat from aji charapita.
The next dish was also very good; Cancho con Yuca. This looked like compressed cubes of pork belly and yucca, wrapped up in some kind of dough based wrapper and topped with fried pork skin.
It was served with a "ramen reduction" which was quite salty.
Next up was another dish which just blew me away; Sacha Soba.
The noodles were made from sachapapa an Amazonian tuber. Flavor and color was added via the use of various chilies, and no, this wasn't spicy. But the texture of the soba was perfect; nice pull, that slight smokiness and mild spice from the chilies, balanced by the sweetness of the crab. My goodness, this was so delici-yoso!!!
We just had to have some drinks to celebrate! I got another Pisco and Tonic and the Missus gave in and had a Pisco Sour, which I thought was the most balanced, in terms of booze to sweetness to sour of what I had during the entire trip.
Next up were the Sushi Tierra (Earth). These fared much better than the seafood; possibly because the fat tempered the textures for me.
The A lo Pobre, a wonderfully beefy piece of meat torched, then topped with a quail egg. As a bonus, the quail egg had been injected with ponzu sauce, which added the nice salty-acid component which meant all the difference to this piece of nigiri. The mollejas (beef sweetbread) was nice and fatty which aided the texture, but this was a bit too tame in flavor compared to other piece.
The Missus really enjoyed the "Regional Beans", which had some nice flavor components, the quinoa crisps were very nutty and the Missus, who loves beans, also enjoyed them when mixed with the avocado cream.
So, the Missus has always preferred my misoyaki to everything She's ever had....even to pointing out the failings of what was served at Nobu's and Matsuhisa (!). Until tonight. On this evening, She proclaimed the Gindara to be the best She's ever had. Now I take a back seat.
I have to say, the flavor of the miso sauce/glaze was perfectly balanced; not too strong. the nuts; which I believe were cashews and bahuaja (Brazil nuts if I recall) just placed another layer of texture and flavor. I thought the potato cream was much too salty to enjoy.
The flavor and texture of the Wagyu Shortrib, which they said was cooked for 50 hours.....I'm pretty sure via sousvide, was amazingly tender and the flavor was a nice balance of salty to sweet.....and the egg yolk just added more richness (as if it were needed) to the dish. We both found the Cecina (cured pork) fried rice wrapped up like a spring roll to be kind of odd as it was on the mild side in regards to flavor.
The Missus really enjoyed both desserts. The Cacao; 70% pure, with yuzu and all the nuts.....
And I even enjoyed the "Maduro", which had the odd combination of an ice cream made with plantain and shoyu!
All that really nice tapioca balls, water jelly, and rice milk.....along with some Amazonian fruits like camu camu really made for a nice way to end the meal.
We really enjoyed our meal at Maido. In fact, the Missus told me that this is easily one of the most enjoyable meals of Her life. Me? Well, I can easily say that my favorite dining experience is Suzunari, which we actually returned to on our last visit to Tokyo (I know...I'm really behind). But this was an amazing experience in terms of food and flavors. And while certainly not on the level of Azurmendi, there was one thing they had in common. While not every dish worked to our enjoyment, the "highs" were extremely high. We could relate to the flavors....the combinations of which weren't frivolous.....the cuisine and thus the customer was respected....you could detect the "soul" of the cuisine here, it wasn't some meaningless mash-up. And while I wasn't able to wrangle a reservation at Central; we were both very happy to have the chance to dine at Maido.
Maido 399 Calle San Martin Lima, Peru
This was a wonderful meal. We'd have to get up at 430 the next morning and get our ride to the airport. Next up....Santiago, Chile...even if it was just for a single night we were looking forward to it!
I noticed the "ABC" notice on the window of the former location of Mama's Grill.
A closer look revealed it's going to be "Yakitori Hino" and the owner is "Yakyudori Inc".
Interesting.....I'm going to have a bunch of questions for Taka-san next time I'm at Taisho. Though with the owner of RakiRaki opening a Yakitori shop and now this; I'm wondering when we'll hit critical mass.
7420 Clairemont Mesa Blvd San Diego, CA 92111
Also, in the Same Strip Mall.....:
A location of the Creamistry is opening.
7420 Clairemont Mesa Blvd San Diego, CA 92111
Poki One N Half:
Speaking of critical mass..... Yet another poke (not poki) place.
This used to be the old Subway location in the same strip mall as Mitsuwa.
8055 Armour St San Diego, CA 92111
And just in case you need some Camel Milk:
You now get some, albeit frozen at Bristol Farms.
If you're as curious as I am about camel milk, there's some info here. The Missus was really up for buying some, until She saw the $18.99 price tag...... So maybe you can tell us how it is. I've eaten camel and really didn't think it was that good; but we loved riding them in Tunisia.
Our flight from Seoul to New Chitose Airport was perfectly uneventful. The airport is about 30 miles from Sapporo. It might easily be one of my favorite airports....there are a number of shops selling; well, everything! It's not a large airport and easy to maneuver....and good lord, the samples! We ended up buying a load of snacks for my MIL.....so much, that we ended up mailing it Sapporo! As regular readers will know, I'm not much of a snack person, but I was totally taken by this Hokkaido corn snack, which was light, refreshing, and not too sweet. More on that in a later post. After sampling a load of stuff and buying some snacks, we activated our JR Pass and got to Sapporo Station in no time. Our good friend Akiko had made our hotel reservations at the Hotel Monterey Sapporo, telling me that I'm "going to love the breakfast buffet". It was a nice choice, just a five minute walk from the station.
After checking in, freshening up, and relaxing for a bit, we headed out. First stop; the ATM at 7-11, the easiest, most convenient ATMs in Japan. Be it 7-11, Lawson, or whatever; the snack selection and prepared food at these shops are something to be reckoned with.
In spite of it being close to Thanksgiving, it wasn't too cold....yet! So of course the Missus wanted to walk to our lunch destination. Which wasn't so bad after putting in all those miles walking in Seoul. That's the Sapporo TV Tower located in Odori Park.
Strangely, we didn't come across too many people during our walk....perhaps it was a bit cold? Or perhaps folks were just a lot smarter than us and used the subway, which ran just a block from our hotel.
I'd read about Nijo Market before our trip and it was along the way to our destination so we decided to take a look around.
Seeing all that seafood and knowing we'd be around here for a couple of days really got the Missus excited.
The prices were no joke!
But it did get my heart beating a little faster since I knew we'd be looking for some crab for the Missus.......
The Missus had declared this to be a "discovery of ramen and yakitori" trip. Our last stop before leaving Narita for Seoul was for some Seabura (pork backfat) Ramen at Miyamoto. So it only made sense that we'd try some ramen here in Sapporo. It only made sense that we visit a place famous for what I heard called their "flame torched chashu", Ramen Zero, which, being in the Tanukikoji Shopping Arcade was really easy to find.
We entered......and of course came across the ramen ticket machine!
As with most places in Japan, the folks here were really nice......most of the labels didn't have kanji characters, but a young lady came out and we made it through punching the right buttons with a combination of really bad Japanese...at least I know what we wanted and could order it in Japanese......it was a matter of finding the right buttons.
We were in Sapporo; so it was only right that we get a Sapporo Classic "Only in Hokkaido". A light Pilsner, easy to drink, great head, with a sweet finish.
So, like I said, Ramen Zero is known for this......
Will you look at that piece of pork belly. This obviously wasn't one of those one thin slice of chashu places. I really liked the pork, which was tender, but not falling to pieces, smoky, with a nice pork flavor. The Missus thought they put too much black pepper on the beast. She also got a nicely soft boiled egg and some rice, which was just perfect.
Since this was Sapporo, I got the Miso Ramen....with the pork of course!
Man, that pork...plus the bowl was about $11 US and totally worth it. The noodles were nice, of the thicker variety,, curly, and firm. The broth was the most un-miso, miso broth I've ever had. It was very mild, slightly thick, with a touch of sweetness, and we made out what seemed like a rather strong ginger flavor. In other words, everything took a back seat to that pork.
As you can tell, we didn't leave hungry. It seems we lucked out as I heard the place often sells out of items early in the evening.
Sapporo Noodle Zero Minami 2 Jōnishi Chūō-ku, Sapporo, Hokkaidō, Japan
Due to the season, night was falling like a curtain as we left. Still, we had a bit of exploring to do before heading back for the evening.
And while my last go around with Pho Hut wasn't bad; this was disappointing.
Well, at least the egg noodles were decent, not overcooked. But the broth was basically MSG water, lacking any depth, the char siu was tough and tasteless, and as with previous visits, the dumpling fillings just floated away from the wrappers....I guess you could look at the wrappers and say it's just another noodle and this should be pseudo meatball egg noodle soup.
Pho Hut & Grill 5252 Balboa Ave San Diego, CA 92117
And it did to a certain extent as the chashu was low on flavor and tough, so the kakuni pork did quite well. The noodles were nice and firm. Calvin loves the fresh pressed garlic with his ramen, while I think in this bowl it kills all the other flavors. I still think the broth could be hotter as it cooled quite quickly. The egg was decent, but the broth is not what it was when Yamadaya first opened.....lacking in flavor and richness.
The guys really enjoyed the Tori Nanban; the "Chicken Tartar" more.
Crisp, nice ginger tones, with a dose of vinegar........really good this time around.
As a bonus, John and Calvin treated me to lunch! Thanks guys!
Ramen Yamadaya 4706 Clairemont Mesa Blvd San Diego, CA 92117
Kirk and Cathy are traveling, eating, doing important stuff, or maybe just resting today. So Ed (from Yuma) is posting about 3 meals (from San Diego).
I had to have some sushi. Just had to. Tina had memories of a good chirashi at Kokoro and its website said it would be open at lunchtime on Friday. And it was:
In addition to tables, Kokoro has an L shaped sushi bar that surrounds an elevated workstation and ingredient storage area, which I think helps executive chef Akio Ishito work more comfortably:
Although I don't remember it from before, the chirashi meal started off with a little lettuce and tomato salad:
The lettuces were very fresh, the tomato very ordinary, and the dressing seem to be based around rice wine vinegar, miso, and soy. Refreshing. Palate cleansing.
For soup, we were given the alternatives of miso or udon. So udon it was:
The noodles were perfectly cooked, toothsome and tender, but the soup overall was bland.
The chirashi looked beautiful:
Underneath the fish and friends, the sushi rice was faultless. The toppings presented a nice selection of sushi bar favorites, all good quality and offered good value at $19. We both liked the sizable slice of mackerel and the halibut (hirami), which was especially firm and fresh – in fact, much like the halibut crudo we would eat the next evening at the Wine Vault. We also liked the uni and shiso leaf pairing, and the surprisingly first-rate ebi, unusually meaty and flavorful. The hamachi also stood out. There were no bad tastes, though the slices of octopus and squid were exceeding thin. Overall, we enjoyed.
It had been a long time since Tina and I had been to any Korean restaurant. We weren’t looking for a smoke filled room or for cooking our own food, so we decided on Halmouny, where we’d always enjoyed our visits in the past:
We noticed they'd remodeled the interior, and we liked the changes – the place seemed cleaner, more modern, and more open:
A flagon of chilled water was brought to the table along with my beer:
A mysterious box on the table, when opened, contained stainless steel soup spoons and chopsticks – nice touch:
A funny thing happened. Tina and I started looking over the large menu, discussing things, and trying to figure out what we wanted. There were so many choices, and almost every one of them seemed inviting. Twice the friendly server came over and asked if we were ready, and we had to say no because we weren't. Then, when she came over the third time, we ordered two of the most standard dishes on the menu.
Soft tofu soup with vegetables:
And dolsit bibimbop:
I'm sure our server must have been laughing with her coworkers about the clueless gaijin taking so long to order such a simple basic meal.
But it was good. While the soup lacked a certain depth of flavor, it was certainly tasty, and the interplay between creamy tofu, spicy broth, and veggies and ‘shrooms was pleasant. The bibimbop was great comfort food. The simple meal was really what we wanted.
Though the ban chan was totally standard and uninspired, we enjoyed them. Here’s some items:
The dried radish was our favorite of those four. There was some baby bok choy and some other veggie that I can't remember, but our favorites were the regular kimchi:
and the wonderful dried tofu
For us, this dinner was, paradoxically, exotic comfort food.
For lunch on Saturday, we were looking Eastern Mediterranean, but La Miche Kabobgee is closed for lunch on Saturdays. We remembered seeing a large restaurant, Sufi, on Balboa not too far from Convoy that promised Mediterranean food. So that's where we went:
It is large, and at lunch, it serves a popular buffet:
Photographing the entire buffet was pretty much impossible as other customers were coming and going. Plus I was getting hungry, so this fuzzy shot shows just a small part of the available choices:
Tina's first plate looked like this:
She really liked the chicken and the fire roasted veggies (the big zucchini slice and the charred tomato half). She also enjoyed the garden salad with the feta dressing, and we both liked the Shirazi salad with chopped onion, cucumber, tomato, and parsley.
Here's my first plate:
For some reason, I chose three slices of sausages, which were okay, but not really unique or outstanding. The baba ghannouj was decent, and the hummus was creamy, but far from the best I've had in San Diego. The chicken wing was OK, the pickled beet excellent, and the beef kebab just okay. Tina and I both enjoyed the stewed zucchini.
At first, the breads were not ready, but soon we were able to get pita bread and Persian naan:
For me, the breads said a lot about Sufi. The pita bread was pitiful – cool, store-bought, and boring. The Persian bread, on the other hand, was warm, tasty, and probably homemade. But in some ways that is the essence of the restaurant. While it calls itself "Mediterranean," Sufi is really a Persian restaurant that serves some generic Lebanese food to broaden its customer base.
In fact, most of our favorites from the lunch were Persian, like this interesting pomegranate soup, a lentil soup with a distinct sour tang:
And the stews on my second plate:
I believe the one on the left is called fesenjoom, a chicken and pomegranate stew. On the right is ghormeh sabzi with a big chunk of tender beef covered in greens along with large dark red beans. The closest item is, I think, gheimeh, beef and yellow split peas. I have no idea about the green bean stew furthest away. In any case, these Persian stews were the most interesting items on the buffet, and I wished that I had focused on them right from the beginning.
Nonetheless, the buffet was interesting and we certainly got to eat all kinds of things we can't get out in the desert.
This little place is the "and more" in the title of the post. It's located right next to Sufi and looked promising, so Tina insisted we visit:
There was a bewildering array of Persian pastries:
So our late-night snack that evening consisted of these walnut or pistachio treats: We were expecting something like baklava, but these were different. The pastry was not fila and they were a little more savory and less sweet than baklava. Four years ago Cathy visited the same bakery and hinted that a post might be forthcoming. Hint hint.
Anyway, we enjoyed all three of these meals. None was spectacular, but each scratched an itch, and that's a good thing: too long in Yuma and I get awfully itchy.
mmm-yoso!!! is a food blog and Kirk, Ed(from Yuma) and Cathy usually post about memorable meals here. Today, Kirk is exhausted, Ed(from Yuma) is recharging and Cathy has the energy to write a post. Here it is.
Narumi is the new name of Shizuoka, which underwent new ownership about a year ago, after being a three decade mainstay in La Mesa. The front windows are now unadorned, bringing more natural light into the small dining area.
A small (three seat) sushi bar area has been added. The lacy plastic tablecloths are gone. There are boards advertising special items and prices; many are rolls.
The standard bowl of miso soup begins each meal.Mixed tempura appetizer ($5.95) is still a favorite, properly fried/crispy and not greasy. It can be a meal.Chicken Karrage ($4.95) is made with a light batter, is properly fried and the chicken is moist and flavorful.
Being a creature of habit, I've had multiple orders the same 'Daily Special' ($7.95) of teriyaki chicken..you can choose a tempura shrimp or spicy tuna roll as well as edamame or fries. The teriyaki is very good (not sweet) and the char grilled chicken is always moist and has that good charred taste. Another fallback order I have here is the Seafood Salad ($9.95). The salad mix, topped with crispy burdock has cucumber and avocado added in. Shrimp, salmon, tuna and at least one other fish are part of the seafood toppings. The sesame based dressing is just right. The chicken yakisoba special lunch ($7.95) is served with soup, salad and potstickers and always is satisfying' the noodles have that 'wok hay' flavor.The chicken curry ($7.95) is very good and comforting, especially on cold days.
The new owners honored the previous owners by keeping many of the same things: hours, lunch specials (and even the Shizuoka name for about nine months). Some menu items are gone (I loved the mackerel bento lunch here) and the addition of many pages of rolls and sushi items to the menu seems to have brought in new customers, many picking up to go items. Change happens and in this case, it is subtle and remains tasty.