it's only a matter of time i think before they start opening more locations....it wouldn't surprise me if they open one on the West Side.
I hope they open one in the South Bay as well.
Quote:
it's cool that ppl post those articles or notable events such as restaurant openings because i've come to benefit from the exchange of such information by going to some of these places myself
Yeah, this message board isn't completely fluff and giddy, senseless gossip.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Sun Nov 27, 2005 3:27 pm Post subject:
bmwracer wrote:
Yeah, this message board isn't completely fluff and giddy, senseless gossip.
yeah not COMPLETELY:P
seriously i know i try to throw out personal reviews or restaurants worth mentioning when i can...believe me, i know that you post some interesting food articles from the latimes.com and i've actually read them and as a consequence gone to new places...
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Mon Nov 28, 2005 3:54 am Post subject:
anybody down for some raw horse meat, next time you to japan pay a vist here:
Fujinoya
* Tel: 096-325-8251 * Address: 1-5 Kamibayashimachi, Kumamoto City, Kumamoto Prefecture * Opening hours: 17:00-23:00 * Prices: Stewed giblets \1,600, marbled horse "sashimi" \1,800 and up
Serves horse meat, Kumamoto�Ls specialty. A variety of meat dishes such as "sashimi," stewed giblets in "miso" broth, broiled innards, hand-rolled "sushi," and tempura are available. "Sashimi" is served with light "shouyu (soy sauce)."
Chabuya Ramen, West LA - Sawtelle
posted by Dylan on 11.22.05
Categories: Japanese, Dinner, Lunch, Westside
Driving up Sawtelle, I always slow my car down at the La Grange corner. I�fm always drawn in by the beautifully designed restaurants in that particular strip of West LA�fs Little Tokyo. Most of the restaurants, such as Orris, serve up some delectable food for reasonable prices. Yesterday, as I was leaving from Nijiya Supermarket, I slowed my car down as usual and my eyes caught on to a metallic sign: Chakuba - Tokyo Noodle Bar sign caught my eye. Hell yeah. Another ramen shop.
Chabuya is the newest addition to Sawtelle�fs restaurant row. In it�fs second week, this place is already getting a nice influx of ramen enthusiasts. The dimly lit ceilings and tall windows really give you a nice welcoming feeling. As I walked in, five Japanese waitresses greeted me in an audible volume: �gIRASHAIMASE�h. No where as loud as Shin Sen Gumi in Gardena, Fountain Valley and now Rosemead. Since this place just opened up recently, they had a limited menu. The waitress pointed out that I can only have �gCha Shu Ramen�h. Don�ft twist my arm. I was going to order that regardless. I figure if a noodle shop claims to be a noodle shop, then they should be able to make immaculate Cha Shu Ramen. Same goes with a bowl of pho in a vietnamese restaurant.
And now a few words from Chabuya.
�gStraight from Tokyo, Chabuya is the urban ramen bar that revolutionized a favorite Japanese pastime. Its menu was conceived under the meticulous eye of Master Chef Yasuji Morizumi, renowned for his peak season ingredients and an uncanny talent for arousing the senses. Taste Chabuya ramen and two things will strike you immediately. The first is an instant appreciation for the fresh, organic ingredients cooked to mouth-watering perfrection. The second is an overwhelming urge to take another bite.�h
The Cha Shu Ramen, what Chabuya calls �gThe Classic with Cha Shu�h, came after only 7 minutes — $8.50. (The Classic is plain ramen with green onions and bamboo shoots sans Cha Shu — $6.75.) It was served in a tall, red bowl and had a strong scent of fried shallots. I�fm a sucker when it comes to fried shallots because they make anything taste good. And now for test #1: the broth. I dipped my spoon in before disrupting the beauty of the ramen bowl to taste the broth�c and it was�c AWESOME. I could taste a lot of pork broth, shoyu, miso and shallot oil. Since you can�ft customize your ramen like Shin Sen Gumi, I�fd suggest that you request for less oil, because there was a lot. I just like it. I then mixed up the bowl, preparing for test #2: the noodles. These weren�ft the typical gummy kind you�fd get from Ramenya or Kinchan�fs. These were more like Chinese yellow mein – thin and cooked al dente – how I like it. Noodles weren�ft bad at all. Something tells me that the chef takes pride in his soup more, thus selecting thin weight noodles for a lighter taste, so you don�ft become overstuffed.
And for the final leg, test #3: the Cha Shu. I was given about four THINNNNNNLY sliced pieces of what I made out to be pork shoulder or butt. There was a thin layer of fat on each piece. Not bad, but there was a very strong taste of dark soy sauce. I believe the chef had first pan seared the meat in dark soy sauce to give it that dark colored edge before braising it into Cha Shu.
The gyozas came next and I was a little bit suspicious of it. It looked too similar to frozen gyozas at the market because after tasting it, the skin was very, very thin and broken. The filling tasted a little bit watery; a result of being THAWED before frying. Either the chef had overcooked the dumpling or he�fs just a master at making paper thin gyoza skin. Still not a bad deal for $3.75.
Overall, I had a great meal. I think the ramen is a little pricey considering how small the portion is. But then again, they use organic ingredients and honestly, everything tasted really crisp and fresh. Especially the spinach and green onions. I didn�ft want to waste the broth so I decided to Supersize my meal and ordered a bowl of rice and dumped it in to make Cha Shu Rice soup. Good as well. Another thing I look for is a place with a small menu. Chabuya serves nine courses plus gyoza and shu mai and I know the spend more time perfecting each and everyone. Believe it or not, Ramenya and Asahi will still be open for business the next day if you should decide not to eat there. Give Chabuya a shot, I think you�fll be satisfied. Thanks for reading.
Location: Look up Orris (Los Angeles). It�fs 2 doors down on Sawtelle/La Grange.
Joined: 01 Oct 2005 Posts: 44 Location: Winnipeg, Manitoba Country:
Posted: Mon Nov 28, 2005 10:35 am Post subject:
vienna_sg wrote:
I'll love to try nato, although a lot of ppl said it taste horrible.
My favourite is Yakitori, Sashimi, curry rice, soba etc. Wah, basically every item on the Japanese menu i love to eat. I can't think there is anything i dislike.
Actually, what is "nato". cause that's my last name. I was talking to someone once and they told me it was food in japan. Except i pronounce it like the international organization. haha
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Mon Nov 28, 2005 10:40 am Post subject:
raei wrote:
Actually, what is "nato". cause that's my last name. I was talking to someone once and they told me it was food in japan. Except i pronounce it like the international organization. haha
Natto is fermented soybeans that is a traditional Japanese staple for more than 1,000 years. Recently its medical benefits are widely recognized in Japan resulting in its increased popularity. Some of its beneficial effects are prevention of heart attacks, strokes, cancer, osteoporosis, obesity and intestinal disease caused by pathogens. Some of the effects are attributed to its soybean origin.
However, bacillus natto produces various enzymes, vitamins, amino acids and other nutrients unique to natto during its natto fermentation. It is these unique elements that give natto its distinctive health and medical benefits. Notably nattokinase and pyrazine prevent or resolve blood clot. They prevent heart attacks and strokes that are the leading cause of death after cancer in North America.
Soybeans are said to be the most complete nutritious crop. In Japan it is known as "meat, grown in a field, without detriments of meat." Incidentally natto provides Vitamin B12 that tends to lack in vegetarian diet. In addition, inexpensive soybeans can be grown even on barren land. It fixes nitrogen in the soil with the help of root nodule bacteria (leguminous bacteria). Accordingly it holds the possibility to lessen the world food crises.
Natto is fermented soybeans that is a traditional Japanese staple for more than 1,000 years. Recently its medical benefits are widely recognized in Japan resulting in its increased popularity. Some of its beneficial effects are prevention of heart attacks, strokes, cancer, osteoporosis, obesity and intestinal disease caused by pathogens. Some of the effects are attributed to its soybean origin.
However, bacillus natto produces various enzymes, vitamins, amino acids and other nutrients unique to natto during its natto fermentation. It is these unique elements that give natto its distinctive health and medical benefits. Notably nattokinase and pyrazine prevent or resolve blood clot. They prevent heart attacks and strokes that are the leading cause of death after cancer in North America.
Soybeans are said to be the most complete nutritious crop. In Japan it is known as "meat, grown in a field, without detriments of meat." Incidentally natto provides Vitamin B12 that tends to lack in vegetarian diet. In addition, inexpensive soybeans can be grown even on barren land. It fixes nitrogen in the soil with the help of root nodule bacteria (leguminous bacteria). Accordingly it holds the possibility to lessen the world food crises.
Wow.....didn't know something so stinky can be so healthy
Now i gotta ask Asami chan to make me some natto _________________
Joined: 28 Feb 2004 Posts: 246 Location: Southern Cali, USA Country:
Posted: Tue Nov 29, 2005 5:02 am Post subject:
Kabuki Japanese Restaurant here in the Inland Empire area... damn they're good. Commercialized stuff, but all in all not a bad place to eat. It's in the semi-new Victoria Gardens outdoor mall where I'm at... *yum*.
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