If you’re walking too quickly down 18th Street in Adams Morgan, you might pass this nondescript but mind-blowing ramen restaurant. Set in the basement of a rowhouse, Sakuramen’s chill, laid-back vibe is a pleasant contrast to Adams Morgan’s normally bustling (a.k.a. wild) 18th Street scene.
Sakuramen is a small restaurant and decor is minimal. They do not take reservations and there is usually a wait. Don’t be alarmed if you’re hovering over a table where others are eating. Everyone who goes to Sakuramen knows that, because of its size, you’re bound to be up close and personal with your neighbors — but that’s what adds to its charm.
KABOOM Chicken is one of the newest and hottest Korean street food spots in Toronto! Starting from various food festivals over Summer 2016 to now a brick and mortar shop at a new and upcoming block, KABOOM Chicken is definitely exploding out in the Toronto food scene. They definitely define and bring out the REAL KFC (Korean Fried Chicken) to Toronto.
I think I’m turning Japanese; I really think so, or at least I did when I attended the Sunday, October 24th evening of the Food & Film Festival titled “Eat Japan.” I had the pleasure of discovering The Food Film Festival last year while rampantly googling-food festivals, NYC. I know you’re sitting in awe of my very elaborate process. I searched in hopes of finding some interesting places to explore and share with Girls on Food. However, finding Food & Film was like finding myself halfway through a Judy Blume novel….it just fit.
After eating my way through BBQ and the food porn party at last year’s festival-“Eat Japan” was the next logical step in this foodie’s adventure toward cinematic grandeur. I was lucky enough to have fellow GOF’er Marcie Andersen come with, and thus the shenanigans ensued.
We’ve expertly crafted the side head tilt while sampling products by Lumpia Shack; Filipino-inspired cuisine. Above we are proudly holding Truffled Mushroom Lumpia. It has a crispy exterior similar to that of a spring roll nicely complimented by the flourish of truffle mayo on the top.
Pictured here is their Bistek and Onions Sushi, a playful elevation of a favorite Filipino dish. What I found astonishing about this dish was the mesh quality of the onion creating a different taste profile. I had the chance to chat with the chef, Neil Syham, who explained he pureed the caramelized onions at a high temperature to achieve the incredible consistency.
Also present was The New York Distilling Company who already had my heart with their aptly named Dorothy Parker American Gin. Men will surely make passes at girls who wear glasses after a few sips of Suntory. Allen Katz, one of their team and one of the nation’s leading experts on distilled spirits and cocktails was on hand to make his signature drink showcasing this Japanese Whiskey.
The mysterious chef who chooses to go by “Chef Nigo” rose to popularity this past summer when doing a pop-up Ramen Lab in NYC. He chooses not to disclose his identity, wearing this signature mask while he works, so that the diner can focus on the food and not on the chef behind it.
For the after party, Chef Nigo made a specialty tsukemen not served in any of his eateries. With the gravy broth mentioned in the film This is Tsukemen directed by George Motz, the dish was rich, delicate, and delicious and topped with a succulent cut of pork belly.
The winner of the evening, audience and festival selection alike was “SAKURADA” Zen Chef. It tells the story of the Japanese chef, Mr. Isuzu Sakurada who awoke to cook the best soup and became a 2-starred Michelin Chef in Kyoto. The filmmakers were on hand to accept their awards and no-you’re not hallucinating, one of them dressed in a Pikachu onesie.
Mr. Sakurada has since closed his restaurant and keeps his recipes a secret as is customary in Japan. However, he was kind enough to call an NYC colleague and have them make us a dish. This Nama-Fu Tempura & Sake by Kajitsu was light and flavorful.
And after the films, we feast! Check out some of the food and frivolity from our adventure.
I don’t think I even began to skim the surface of the amount of mochi floating around both before and after. This rice cake made of mochigome, a short-grain japonica glutinous rice is pounded into paste and molded into the desired shape. Upon the first bite, my initial reaction was “oh, this is a Japanese gummi.” One of the films Pounding Mochi with the Fastest Mochi Maker in Japan
Dir. Great Big Story, demonstrates the manpower and ceremony with which Mochi is made.
One of the events sponsors, The Billion Oyster Project geared toward restoring one billion live oysters to New York Harbor and educating about the restoration of our ecosystem brought along these gorgeous oysters to sample. A bit briny but perfect and shucked on site.
The Food & Film Festival made me laugh, almost cry, and probably gain two pounds and for all of those reasons around the end of October, New Yorkers should keep their eyes peeled for this amazingly edible event. With so many different themes and foods, it will leave you wanting for nothing. Be sure to save your gym membership.
It was finally my one day off and Mother Nature decided that NYC should be chilly and gloomy. However, I was determined to make the best of it. I have been wanting to visit this restaurant that opened recently, and this was the perfect day to do it.
Momosan Ramen and Sake 342 Lexington Ave, New York, NY 10016
Momosan Ramen and Sake is Iron Chef Masaharu Morimoto’s latest restaurant concept; a ramen shop “where noodles are front and center,” according to the official Momosan website. However, the menu also offers other tasty appetizers, 20 sake options, three draught and three bottled beers, and choice of either two reds or two whites for wine drinkers.
The anticipation had been building for a while, but it was on some serious overdrive when I crossed the threshold and laid eyes on a familiar figure. “Is that…oh em gee, that’s Morimoto!” I Irish whispered as I grabbed my accompaniment by his arm and nearly knocked him over. The hostess giggled at my ecstatic expression and sat us at the bar.
Chef Morimoto was literally the length of a high five away almost the entire time, watching over his line, cooking, bussing tables, as well as touching tables and rubbing elbows with guests, myself included. At one point I got a bit ditzy and dropped the menu out of my hand. I just went and got it and held on to it, but Chef felt that I needed a fresh one, so he went over to the hostess stand and fished me out a new menu!
A few minutes had passed, and I was able to collect myself and look around the restaurant. The colors are neutral, yet elegant. Pasta decorates the walls of the restaurant as a sort of edible crown molding.
I was flipping through my fresh menu, and my companion and I decided that we should try some of the sake. We each had a glass of the Rihaku, which has notes of coconut and pumpkin. It’s presented in a most unusual manner; the glass is placed inside of a square bowl and then purposely overfilled, letting the extra pour into the square bowl. This is done as a welcoming gesture, letting you know that your presence is appreciated and enjoyed. You’re to drink the contents of the glass first, and then pour the additional liquid into your glass as an “extra” way to say “welcome, thanks for coming by.”
Then the fun began. We ended up trying the Edamame, Pork Gyoza, Sticky Ribs, and the Napa Cabbage, and the Crispy Mimiga (pig ear) appetizers.
The presentation was beautiful, following suit with clean lines and classy yet simple (but by no means basic) plating. It was all so delicious, and so many different flavors and textures were lingering on my palate.
My friend had his fill with the appetizers, but I knew it was just a warm-up for me; I wasn’t leaving without a bowl of ramen. I had a bowl of Tokyo Chicken ramen, which was almost too beautiful to eat. I loved the piece of nori with the restaurant logo (I love the simpler things in life). The rainbow of colors in my bowl was quite visually appealing, and the broth was so rich, it sent my umami sensing taste buds into a sort of tranquil hypnosis. Each sip took me deeper into a semi-dreamlike food coma state.
After the meal was over, I fully gathered my composure and asked Chef if he wouldn’t mind taking a photo with me. He did so happily, thanked me for coming in, and warmly shook my hand. Chef Morimoto may be a man of few words, but his presence and atmosphere spoke volumes to me that afternoon, and I can’t wait to go back there soon for another taste of Japan through the eyes of an Iron Chef.
Silverlake Ramen is my go to place for some super tasty ramen. Located in a strip mall the restaurant is humble in presentation but mighty in taste. They simmer their broth for 16 hours, so when it comes to your table it is the creamiest soup you’ve ever had. I always go for the tonkatsu ramen with perfectly crispy pork belly.
2927 W. Sunset Blvd, Los Angeles, CA 90026
I love heat so I get the spicy one to which they’ve added their house chili paste. They don’t take reservations so expect to wait for a table. My suggestion is heading around the corner for drinks at The Thirsty Crow (happy hour until 8pm!), just make sure someone from your party pops over to make sure you don’t miss your table. Try it with edamame or if you’re really hungry you can get a combo of ramen, any bowl, and salad for only $3.75 more.
If you don’t want to wait or want ramen with some other tasty morsels head over to their smaller and fancier sister restaurant Kush Sake Bar in Echo Park. They have the same ramen albeit slightly smaller servings.
Kush Sake Bar
1356 Allison Ave, Los Angeles, CA 90026
Stop in early for happy hour beer and food specials or enjoy one of their sakes anytime. The highlight of Kush is their selection of yakitori or bite size skewered morsels. My personal favorites are the brussel sprouts, bacon wrapped scallops, and wagyu beef on a rock salt plate.
Also not to be missed are the buns. I never fail to get a pork bun which is one of the most moist and flavorful bites I’ve ever enjoyed.
Fortunately the weather is starting to cool down and soon it will be perfect ramen weather in Los Angeles. Make sure to head out to Kush or Silverlake Ramen and get your ramen on!
Ramen is usually associated with college and days with small bank accounts. However, at Daikaya in Washington, DC, you can find an assortment of Sapporo style ramen. Crowded with delicious noodles, vegetables, and meat, the broth bowls are served in heaping portions with a side of chopsticks and a big ladle spoon ready to help you slurp up the soupy goodness.
Tucked away in a corner of Chinatown is the small, non-assuming restaurant. When you step inside, you are immediately greeted by a cheery wallpaper print and a friendly hostess. The restaurant has communal tables as well as more private booths making it a versatile location for different types of outings. However, if you are coming with a big group, make sure to arrive at a non-peak hour as the restaurant is popular and you may end up waiting a while for a table.
I ordered the Shio Ramen which features a Chintan stock. The stock is made with chicken, pork bone, seaweed, dried fish, and other ingredients. I didn’t add in any special ingredients as I wanted to taste the dish without any extras. The broth was thicker and featured a more robust flavor than I expected. I was thankful to have the ladle to drink it up.
The noodles were by far my favorite part of the dish. They were hearty and cooked to perfection. They did not skimp on portions either. The soup had more than enough noodles to satisfy even the biggest noodle lover. The full-length noodles were a perfect pair to the stir-fried bean sprouts. The mix of crunchy and soft was delightful. I’m looking forward to visiting again!