Jay Eats Worldwide

I was watching one of Anthony Bourdain's Japan episodes the other night, he and Chef Morimoto were eating soba at a well-known soba restaurant in Tokyo.  It's been awhile since I've had good soba, not many soba places make their own noodles.  It's hard to explain how good soba is if you haven't had a fresh noodles. I stopped in my favorite soba shop, Otafuku in Gardena.   I was introduced to this noodle shop about 14 years ago, when their menu didn't have a lot of English descriptions and I usually ordered blind.  Today is a different story, the dining room has expanded into the next store front and the menu now has English descriptions and some pictures.  Regardless, the noodles are made fresh each day and they know how to cook them.  For me, the perfect noodle is cooked al dente. Otafuku is hidden behind a plain store front with a nondescript sign.  Most of the regulars know that they have a small parking lot and entrance in the ...

One thing that I don't see much anymore is good simple Japanese food.  It's hard to find a restaurant that does combinations with the classics, like tonkatsu (fried pork) and grilled salmon (without the teriyaki sauce).   A friend introduced me to At Home Kitchen in Gardena, it's at the old Bob's Okazuya on South Vermont, between Artesia and Gardena Blvd.  For my friend to go twice in one week, I knew I had to try it. I have to admit, the menu is a bit confusing, everything is a la carte.  The menu starts off by telling you about the set, but to go with what? The set is an additional $3, which includes miso soup, rice, and @Home Salad, your choice of mixed vegetable tempura, seafood poke, or a 4 pc. sushi roll.  The "@Home Salad" is actually two salads, a dressed green salad with a Japanese potato salad, it's more like a mashed potato salad on top. See What Jay Eats... Grilled Salmon (a la carte $6.60) ordered with the $3...

You might have seen a line at the Jack-in-the-Box on Kuhio Avenue in Waikiki. But Jack-in-the-Box isn't there anymore... It's Now Udon! Marukame Udon from Japan has arrived It was a Saturday night and my plans were just canceled. 5 minutes later, I ended up joining friends Rick and Kelli at Marukame Udon in Waikiki. For a Saturday night, I think we waited 15 minutes outside before heading through the cafeteria style line. Marukame Udon makes fresh udon noodles (right in front of you) and then it's self-serve from that point; adding a tempura shrimp, potato croquette or grab a musubi. See What Jay Eats... Kalua Udon That's what I said! February to March 2012 Special So, I had to try it Besides, what do the Japanese know about Kalua Pork? Thought it would be shredded pork in a pork based broth I was surprised, it was actually pretty good... If they're smart, they'll add this to the regular menu, we...

Not your typical Japanese restaurant... Only Better! Met up with an old friend @onokinegrindz and new friend @konish for a different Japanese experience. I've had Japanese food all over the place, even Japan, and Sushi Izakaya Gaku doesn't have the typical Japanese menu. Since it's an Izakaya, the menu is more Japanese tapas or small plates and great for sharing. See What Jay Eats... What kind of beer do you order when you're at a Japanese restaurant in Hawaii? A Kona Longboard I can get Sapparo, Asahi, and Kirin at any sushi place... Hamachi Tartare Served with a quail egg, masago, and green onions. Very nice flavor Tamago Sweet Japanese omelet I usually don't order this, since most chefs today don't know how to make it. This was one of the best I've had outside of Japan. Stingray It was dried and toasted, nice seasoning. Great smoky flavor Beef Tataki Besides t...

I work with Asian food companies who want to come to the U.S. and set-up business. They’re very successful at home, but when they come here, most fail. In my opinion, these companies fail for many reasons, one of them is “Lost in Translation.” Somewhere along the way, it doesn’t translate properly. This causes headaches for the foreign nationals at the U.S. office. Here’s an example about a Japanese Yuba and Tofu restaurant. This company buys a building and builds a beautiful restaurant in Beverly Hills. They hired a PR agency to promote the restaurant and the opening. The restaurant received very average reviews and customer comments. I met a cook who worked there and ask him how many people come in and ask to sit at the sushi bar? The restaurant didn’t have a sushi bar and his response was, “How did you know, been to the restaurant?” The PR agency didn’t know the food or how to explain what Yuba is or the Kaiseki style of dining. The restaurant closed within a year. What should they ...

Last weekend, I read an article from The Bulletin by John Gottberg Anderson called “Teppanyaki cooking at Shoji’s.” This is a Benihana type restaurant where the grill cooking is the entertainment. For John and his party, it wasn’t a good experience. For me, John’s review was a typical one. Arrived at the restaurant at 6 pm, the place wasn’t crowded, but had to wait in the bar for 15 minutes. Seated at the table, but no drink order taken, wait another 15 minutes, etc. If you don’t care to get your customers seated with drinks right away, it’s downhill from here. During this visit, John and his party didn’t try the sushi, so they went back a week later just for sushi. He’s a better man then me, I would’ve never gone back. As a Japanese American and as a chef, I’m saddened about the current state of Japanese restaurants. Many owners are retiring and selling their restaurants to people who have no experience in the restaurant industry or think they know the cuisine. Everyon...