Food, Food, and More Food Thread

bmwracer wrote:
I'd better get my drool bib then. :sweat: :drooling:

It was fantastically good, man. :sweat:

bmwracer wrote:
I'd better get my drool bib then. :sweat: :drooling:

I only have a few pics of that place which is called Kuromon Kawahiro...they only serve "mamushi" which is Kansai-ben (Kansai dialect) for Unagi on Rice.

Here ya go...

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The eel might look scant in terms of quantity but underneath the top layer of eel and rice is another LAYER of eel and rice...this eel is straight up broiled over an open flame...and not broiled and steamed like Tokyo style unagi...it's so smokey, unctuous, and flavorful it's really amazing to put it mildly. It's quite crispy in texture on the outside, yet moist and tender on the inside. It's just simply nuts I tell ya.

:bonk:

Some pics of the ramen & gyoza I ate while in Osaka & Kyoto.

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^yum!

You know, I didn't know until going to Japan that Ramen and Gyoza are often served together: that gyoza compliments ramen. Makes sense though.

Wynter wrote:^yum!

For sure...it was dayem yum :) Each bowl of ramen I had was far and away better than anything I've eaten in L.A....perhaps that's not saying much but it just shows how even the "average" ramen shop in Japan is headed by what one travel guide calls "artist-technicians"...an apt description given my personal experience.

You know, I didn't know until going to Japan that Ramen and Gyoza are often served together: that gyoza compliments ramen.

Oh yeah?

They are like Batman and Robin...Thelma and Louise...Laurel and Hardy...etc...you catch my drift. By any yardstick, gyoza & ramen are a dynamic duo :mrgreen:

Each bowl of ramen I had in Japan blew away whatever I've eaten here at home. Without a doubt.

Tu_triky wrote:[image]

The eel might look scant in terms of quantity but underneath the top layer of eel and rice is another LAYER of eel and rice...this eel is straight up broiled over an open flame...and not broiled and steamed like Tokyo style unagi...it's so smokey, unctuous, and flavorful it's really amazing to put it mildly. It's quite crispy in texture on the outside, yet moist and tender on the inside. It's just simply nuts I tell ya.

Yow, two layers of eel... Double your pleasure, double your fun. :drooling:

bmwracer wrote:
Yow, two layers of eel... Double your pleasure, double your fun. :drooling:

Yeah, man. My friend was saying he thought the ratio of eel to rice was almost too much....sacrilege! :hehe: But all kidding aside, as I described above, it was absolutely delicious, 'racer...the best I ever had, to be honest.

It was literally a total "mom & pop" shop...I think that made the final product seem that much more precious...while we there...a group of salarymen, roughly 4 or 5 guys, showed up...they ordered as we did...and though they arrived shortly after we did, finished eating first...and I think the "boss'" paid for everybody! Straight up Japanese style. Regulars, I guess.

All and all, it was a very authentic place...I'm glad I discovered it off the blogspot I sent you. :)

Tu_triky wrote:[image] [image]

Dang.............. I'm gettin' a hankering for gyoza. :drooling:

i love this thread... full of oishiiii foods :dancing:
thx for share the pics.. it makes me drooling :mrgreen:

That eel and rice dish looks like heaven in a bowl! :beaten:

i love eel and rice mmm

bmwracer wrote:
Dang.............. I'm gettin' a hankering for gyoza. :drooling:

Grubbin' on gyoza is a good thing. :)

Eve wrote:That eel and rice dish looks like heaven in a bowl! :beaten:

It was pretty darn good, beastmaster. :victory:

kawaiiruna wrote:i love this thread... full of oishiiii foods :dancing:
thx for share the pics.. it makes me drooling :mrgreen:

sure no problem...i like sharing and see other ppl's foodie pix too.

Tu_triky wrote:

It was pretty darn good, beastmaster. :victory:

We can get decent sushi in my town but no eel...... :shamefulcry:

Eve wrote:

We can get decent sushi in my town but no eel...... :shamefulcry:

Oh yeah? That sucks :( So you can't even get eel as a type of sushi...you know like the following:

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I guess it's a far cry from when you used to be a New York City babe. ^_^

Tu_triky wrote:

Oh yeah? That sucks :( So you can't even get eel as a type of sushi...you know like the following:


I guess it's a far cry from when you used to be a New York City babe. ^_^

You can get some kinds of eel rolls and thats it. Just the standard sushi fare.
But when I visit Mum in NYC the local place is always my first meal stop when I get into town. With a big bowl of eel and rice. :mrgreen:

For L.A. foodies in particular...over the summertime I finally went to what I think is the best shabu shabu restaurant in L.A....at least that I've been to...it's called Kagaya and it's located in Honda Plaza on 2nd & Central.

I took my friend there for his birthday and we got the top shelf Miyazaki-ken (Miyazaki Prefecture) "A5" beef imported from Japan. It was beyond beef as one of my friends would say.

Take a gander

First course (Wild Alaskan Sockeye Salmon)
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Second Course (Baked Scallop dressed with greens)
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The star attraction (slightly marbled beef)
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The sidekicks (Chrysanthemum leaves, cabbage, shiitake mushrooms, some other julienned veggies, and tofu)
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Zosui (rice porridge made with leftover beef infused broth red ginger, scrambled, and Japanese herbs)
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Dessert (Creme brulee and ice cream)
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Eve wrote:

You can get some kinds of eel rolls and thats it. Just the standard sushi fare.
But when I visit Mum in NYC the local place is always my first meal stop when I get into town. With a big bowl of eel and rice. :mrgreen:

Yum. :victory: New York has got some dayem good sushi...I have fond memories of Blue Ribbon Sushi in SoHo....

Yeah the NYC culinary scene is amazing...expensive, but definitely amazing.

Since I left NY many moons ago a lot of Japanese restaurants have cropped up.

Tu_triky wrote:

I took my friend there for his birthday and we got the top shelf Miyazaki-ken (Miyazaki Prefecture) "A5" beef imported from Japan. It was beyond beef as one of my friends would say.

Take a gander

First course (Wild Alaskan Sockeye Salmon)

Second Course (Baked Scallop dressed with greens)

The star attraction (slightly marbled beef)

The sidekicks (Chrysanthemum leaves, cabbage, shiitake mushrooms, some other julienned veggies, and tofu)
Zosui (rice porridge made with leftover beef infused broth red ginger, scrambled, and Japanese herbs)

Dessert (Creme brulee and ice cream)

OK, Im dying. :drool:

That meal looks beyond amazing. Glad we are at least having crab cakes and scallops tonight or Id be totally bumming....