Viewing entries tagged
little tokyo

Hana Ichimonme - Little Tokyo

September 18, 2017

This restaurant has been here for decades and I've only been here a handful of times (less than 5 to be exact). My last visit will make me come back for more. There's just a certain charm to this place you won't find at any other hour wait lines. They have a pretty extensive list of ramen options though they aren't that different from one another.

I ordered their Spicy Tonsai Ramen. It's not a ramen I would normally order, but I really wanted to try something different instead of the tonkotsu. Their Tonsai Ramen is a soy sauce based soup with stir-fried pork and vegetables (normally cabbage). From their level of Mild to 1-5 levels of "spicy", I picked level 4. For 1, I can eat spicy. 2, in case that shit is spicy, I'm assuming I should be able to handle level 4 without dying. I'm already anticipating butt fires, but that's part of the fun of eating spicy foods. Not really, but the eating part is freaking amazing.

To start, just some typical Yakisoba... And this was because they ran out of curry. Decent. Nothing spectacular, but comforting.

The devils bowl. I called the server's bluff when she warned me it was spicy. Almost went with level 5 just because of that. How dare she tell me that their spicy ramen is actually spicy? That's blasphemy I tell you. But, she was right.

But... I was not slain. I was sweating.. a lot.. This had a good kick to my throat, but it wasn't so spicy that it was NOT delicious. Because this was the opposite of that. This was pretty freaking tasty. The chili paste or whatever they used had great flavor. It didn't just taste spicy and bland. I wouldn't drink the soup though... I still don't want to die. Will I do level 5? maybe.... Level 4 felt just right. It had the spiciness I craved without making it unbearable. And the best part? No butt fires.

333 S Alameda St Ste 303

Los Angeles, CA 90013

Little Tokyo, Downtown

Comment

Sushi Gen - Downtown Little Tokyo

January 3, 2017

I found Sushi Gen a few years ago when I started making more cash to afford higher end sushi. I didn't start to understand the craft until after my first visit here. After my first visit, I came back a few more times and it never fails to deliver. The ratio between rice and fish is always perfect in the nigiri. The quality of their seafood surpasses the expectations of local joints. There's a lot of great sushi places out there, but Sushi Gen always has that charm every time I go. People think it's all about the hype and the long lines that drive people to go. I'm not going to say that's not part of it, but they deliver on what they are proud to serve and I like to stick up for that because they shouldn't be shunned out for being "popular" just like they shouldn't be raved about just because they are "popular".

I've heard great things about their lunch specials. The sashimi lunch here is what everyone goes nuts for. The line was also no joke. We got there at 10:40 to wait in line. They don't open till 11:15AM. After the first crowd gets seated, the rest of us leave our name and the number in our party. Make sure your party is here or you won't be seated when called. Don't be mad about it either. There's a lot of hungry eaters waiting in line ready to take your seat anytime, so just be prepared. We got seated at 12, perfect timing for lunch.

Each entree is served with marinated steamed tofu and lightly pickled cucumber and cabbage.

This is the unagi set with side sashimi. The unagi was very flavorful, fatty, and scrumptiously decadent. Dust a little sansho pepper on top and dig in. I highly recommend this set. For $28, it's a great deal.

The side sashimi that comes with the unagi.

Their famous $17 sashimi lunch. Comes with a good portion of hot rice, this was a lot of food than what I bargained for! Fish was absolutely amazing. The tuna slice you see behind the hamachi, I believe was bluefin tuna. I could see the fat marbling throughout and knew this bite was going to be a treat. My eyes literally lit up after my first bite. They also served chopped up spicy tuna, negitoro, a few ends from the yellowtail and tuna. Also a grilled salmon piece in the back. Totally worth it.

422 E 2nd St Los Angeles, CA 90012

Little Tokyo, Downtown

Comment

Hama Sushi - Little Tokyo

September 1, 2016

Yes they got engaged! They've been dating for over a decade and it's heart warming to know they are moving towards starting a new path together. That's all. I'm not saying anything else nice about my brother so that's all he gets! Oh and I guess one more nice thing was that he paid for this dinner /___\

347 E 2nd St, Los Angeles, CA 90012

I've only been to Hama sushi once and was pretty impressed. I think... the best way for me to describe what their sushi tastes like to me, in one word, is traditional. I'm sure there's a lot of techniques to sushi than just fish and rice. I could spend over $100 on an Omakase, and the sushi will be great, but the flavors are somewhat different at a traditional Japanese sushi bar. I can't really describe the taste and feeling, but I can tell you I get that hear. And it's a really good thing.

First and foremost, there's none of that teriyaki stuff. Not that it's bad, but again we are at a sushi bar so don't be asking for a bowl of white rice. Secondly, there's signs that says no pictures. And of course, rude to use cell phones. Well I took pictures. But got approval. AND I made sure to limit to 3 photos per dish. Plus, the chef was super dope, but I will let you find out who yourself.

We had a good variety from yellowtail, to ika with shiso, to toro, salmon belly, natto handroll and all the other good bites. I think good sushi rice is not too sweet, but seasoned so slightly to enhance the flavors.

When I used to work in an Izakaya, Ankimo in ponzu is one of the items I ate with hot white rice. The flavors are mild, but I wouldn't tell someone it doesn't taste like anything. It's nothing like Foie Gras so don't believe anything people tell you when they say it does. This is one of my all time comfort foods in Japanese cuisine. It's hard to mess up Monkfish liver, but no worries here because it is excellent.

To me, this is what Engawa is supposed to look like. Engawa is the Halibut's fin, the meat of the fin of course. Normally served like the way you see it, raw with green onions, chili daikon and a dab of citrus soy. Sometimes, it is seared and then dressed with a dab or so of citrus soy. Delicious and something I highly recommend ordering if available.

Salmon. The first raw fish I ate when I was young. After that, it's always been my favorite. I love how sweet it tastes. But when I got older, I've learned the existence of salmon belly. And pretty much gravitated towards it when available on the menu. Here, you an see little slits to cut the fat. People think fat is great on a piece of fish or steak. It's somewhat true, but you want the fat to be marbled. This technique helps relieve the chewiness that the fat can create. Amazing.

Only a few chefs do this and I wished more did. This version of tamago is just eggs that is mixed with ingredients like sugar, dashi, mirin, blah blah. This was the last item we had and we treated it like a dessert due to it's sweetness.

Make sure to come earlier. If you plan on having dinner at 7, come at 6. The restaurant is really small with only 2 tables or so if you want to sit intimately away from the crowd. The rest of the seating (about 15) is all sushi bar.

347 E 2nd St, Los Angeles, CA 90012

Comment

Table Crush: Simbal

December 2, 2015

I am excited to share with you another dining experience I had with Table Crush. If you haven't signed up to be on their mailing list, I urge you to do so (CLICK HERE). Not sure if you remember, I attended to a Table Crush event back in October at Gracias Madre. Let me give you a quick recap on how this works. All you do is sign up, and you will get email notifications about when the next Table Crush dinner is. The dinner is consisted of 8 people are so (you better book fast) with a special pre-fixed sampling of the menu. With that, you also get to meet the chef, a very intimate experience.

Here we go! Brace yourself as I open up my experience I had at Simbal for the last Table Crush event of 2015.

Can you guess, according to this list, when I started feeling my jeans getting tighter and tighter?

Yes. This was the tasting menu that we were looking forward to. I don't know how you feel about it, but I sure as hell was f*cking excited. I had a big lunch. But after seeing this, fireworks shot out of my ass and I was ready to eat again.

The restaurant was pretty awesome, and most importantly of all: clean. The restaurant had a welcoming vibe due to the open concept kitchen. The staff was also very kind and hospitable.

Loved these nuts. This was something I grew up eating, though not even close to being this good. There were dried/fried small fishies and seaweed mixed together. This takes beer nuts to a whole different level. This will put the nuts my dad buys to shame. Sorry dad. TO SHAME!

Minced meat relish on pineapple and mandarin orange.

As part of the opening courses, this was very refreshing and good leeway to open our palates. The fruit was very sweet which paired perfectly with the saltiness of the relish. I feel like this is the Vietnamese version of cantaloupe and prosciutto. Very simple, but the flavors married perfectly.

Pomelo and Shrimp salad, ginger, coconut, lime.

I hate how much I loved this. The pomelo was extremely ripe. The lime was just heavenly with the sweetness of the pomelo and the light poached shrimp. I would order this again, and cry that I won't be able to eat this again till I come back. It's ok, I will drink my sorrows again until we meet.. until we meet again..

Fresh Meiji tofu, tuna, ponzu, sesame seeds, scallions

A very light dish. Reminds me of Hiyayakko, but with tuna added on top. This compliments the silkiness of the tofu. The Meiji tofu paired perfectly with the mild ponzu that does not overpower the dish at all. This screams summer.

Crispy Sweet Potato, poached shrimp and fresh herbs

I've been contemplating on making a crispy sweet potato hash for a while now. This justifies how good sweet potatoes can be. Chef Pham explained to us that this was a dish that can be found in the streets of Vietnam. This was extraordinary. The fresh herbs was stellar. The light fish sauce vinaigrette added a delicate touch to cut through the oiliness of the crispy potato. The shrimp added a nice texture to balance all the crunchiness from the potato. This is a must.

This wasn't on the menu, but it was fried tofu doused in a flavorful sweet and spicy sauce. I'm assuming there is some fish sauce in this as well. I just loved how each dish has a hint of fish sauce. I'm assuming it's something renown in Vietnamese cooking, and appreciating that the chef is not intimidated to implement it in so many of his dishes.

This was my favorite. I grew up eating Banh mi since it was extremely affordable. My dad used to buy a few sandwiches for my brother and I to eat during the week. I didn't know what to expect when I saw this. Actually, I didn't think it would be that good. The first bite took me by surprise. And I just feel my cheek, slowly trembling from smiling so much. The carrots and daikon were perfectly, and I mean PERFECTLY, pickled. I know. Chef Pham said it's all vinegar, sugar and salt. NO! His ratios of each component for this pickling liquid, will blow all carrot/daikon pickles in SGV out of the water. A must order.

Prime beef hanger steak tartare, larb seasoning, sesame bread

The tartare was delicious and delicate, obviously. But again, the larb seasoning was spot on. That sesame bread? light and fluffy. Fluffier than my belly and that says a lot. Dang I need a moment to collect myself.

Hello fried sweetbreads. I know you freaked out a lot of people at the table, but don't worry sweetheart, everyone tasted you, because I told them you were like tofu. And guess what? the texture kind of was. If I told you it was tofu, you would've probably believed me. The funny part about this,? Everyone was quiet when tasting this. Seeking the "sweetbread flavor", but nothing. NOTHING. Just very yummy fish sauce glazed around with some chinese mustard greens. By the way, the crispy peanuts and mustard greens is something that is eaten in Chinese culture. It pleases me that Chef Pham acknowledges where these ingredients originated from. It's something that I, personally, appreciate. Have to take my dad here for this because he LOVES pickled chinese mustard greens.

Braised pork belly in fresh coconut juice

Looks simple right? The smell was simple as well. But the pork, was perfection. Extremely tender with the ever so slight sweetness from the coconut juice. Chef Pham mentions this was something his grandma would make at least 3 times a week. I believe him. In Chinese cuisine, we have braised pork belly stewed in soy and spices like star anise, cardamon and cinnamon. Pork belly is a cheaper meat, and back then it was even less expensive. So this was something our families definitely took advantage of. I can understand how this dish represents the Chef and his family. Very delicious, served with a side of Jasmine rice. Which was cooked perfectly exactly like how I would cook mine. (this dish is extremely important with rice).

Mussels, chili jam, galangal, lemongrass, kafir lime, Chinese doughnuts

This dish was so perfect for the weather. The chinese doughnut is dipped into the slightly spicy lemongrass infused broth. Dip then eat with mussel together. Amazing and such a crowd pleaser. The mussels were fresh and cooked perfectly.

One of those "MMMMMM" Moments. The use of turmeric was executed perfectly. Turmeric has an extremely strong flavor and can easily overpower a dish. Cod is one of those fishes that you wouldn't want to mask since the flavors are so light. This was so beautifully paired with the fresh herbs and dill. Chef Pham was gracious enough to send another one over.

Roasted Bone Marrow with grilled chili jam, chinese donuts

The bone marrow sunk into the donut with no mercy. Chinese donuts is great to dip into anything, it's literally a sponge. Just imagine the marrow, soaking up the donut through the crevices? My heart is stopping with each bite.

The beef is marinated in coriander and garlic. I would like this on skewers so I can walk around little tokyo like I'm in Vietnam. All I need is a little imagination. In no time, these bad boys were snatched out of the bowl. Love the caramelized edges on some of these.

The sauce on this was pretty heavy, so a nice bowl of Jasmine rice will do. The chicken was very tender. The scallions and ginger slices not only complimented the chicken, but added a freshness to cut through the rich sauce.

All I can say is cooked to perfection. Slight crispiness from the skin and a refreshing touch by the scallions. The duck spoke for itself, and does not need anything to justify how amazing it was.

Finally dessert. I'm partially alive guys. But the end of our extravaganza has come to an end. Closing with coconut flan, Sugared chinese donut with vietnamese coffee foam, and banana cake with whipped coconut cream. Everything we had was delicious. But. The coconut flan stole the show, and ran with it. It was amazing, and extremely refreshing especially after everything we just had. Out of many things I would come back for, this has to be one of them.

I hope this presentation is enough for you to sign up for Table Crush. They have one coming in January 2016. If I remember correctly, it might be at an Indian gastropub. I am totally down for that. Sign up now at www.TableCrush.com.

All in all, I really appreciated this dinner experience. Chef Pham was very intimate with our group, and shared a lot of his memories with the dishes that he has prepared for us tonight. His experience and love for his culture really speaks through his food. Check out Simbal if you are in Los Angeles.

Happy Eating,

Daisy

Comment

Wine & Dine

Hana Ichimonme - Little Tokyo

Sushi Gen - Downtown Little Tokyo

Hama Sushi - Little Tokyo

Table Crush: Simbal