syori the foodie

Sunday, August 25, 2024

Sushi Sonagi@Gardena ★★★

Fantastic Omakase by Chef Daniel Son (Katsu Sando), bringing out the best of Japanese, Korean, & Californian flavors. Excited to finally try Katsuo w/ Menegi, which was like a nice shot of grass. Shinko (Baby Shad) is also finally in season. Perfect portions. Rice dish is refillable until finished. I love the crispy rice so much that I had 3 refills. Daniel is very humble & down-to-earth. Friendly & enjoyable environment. Teamwork with his wife Janet & sister Annie. $230 per person. 7-8 seats per seating with 2 seatings available. Only opens 3 times a week. Reservations via Tock and is always sold out. Green tea is complimentary. Corkage fee $45 (720 mL). Next to Torimatsu. Free parking in strip mall.

Carabineros (Scarlet Shrimp) from Spain

Chef Daniel-san. Always fun to dine with Sushi Chef Ryo-san from bar sawa

Kuheiji Inone from Japan

Green Tea

Chawanmushi
Hokkaido ikura shoyuzuke, Alaskan snow crb, summer corn from Torrance farmers market, kinome

Black Abalone from Korea
liver sauce, hanna ho, mazuma wasabi

Tachiuo (Beltfish) from Chiba

Ankimo (Monkfish Liver) from Hokkaido w/ Astrea Caviar

Miyazaki A5 Wagyu Yukhoe
Korean pear, kinome, shokupan (Katsu Sando)

Hirame (Flounder) from Korea

Shima Aji (Striped Jack) from Kagoshima

Katsuo (Skipjack Tuna) from Miyaki with Menegi

Nodoguro (Blackthroat Perch) from Nagasaki

Shinko (Baby Shad) frm Saga

Hokkigai (Surf Clam) from Hokkaido

Signature Photo w/ Carabineros

Carabineros (Scarlet Shrimp) from Spain

Ganjang Gejang (Soy Cured Flower Crab) from Aichi

Uni from Hokkaido

Uni from Hokkaido (special request)

Anago (Sea Eel) from Nagasaki

Suimono, Meiji Tofu, Chrysanthemum, Yuzu from Gardena

Hanasakigani Dolsot Bap (King Crab Stone Rice) from Hokkaido

Signature Miso Butter Atsuyaki Tamago

Monterey Strawberry Yuzu Ice Cream, Arare from Torrance

Sushi Sonagi
1425 Artesia Blvd
Gardena, CA 90248
https://www.exploretock.com/sushi-sonagi-gardena

Pasta e Pasta by Allegro@Little Tokyo ★★

Uni Pasta in Little Tokyo. Pasta was creamy and tasty. Uni Pasta raised price from $25 to $28 and Mentai Pasta raised from $18 to $24 since my last visit in April. Depending on the server, service was minimal but quick. 10% off with Yelp check-in. Walk-in only – Sign in for waitlist on iPad at storefront. Come early for shorter wait. Limited parking at lot $6.

Uni Pasta $28
Allegro special rich uni cream sauce w/ fresh uni on top

Mentai Japanese Cream Pasta $22
Japanese style cream sauce w/ cod roe & mushrooms

Complimentary Bread

Complimentary Salad

Pasta e Pasta by Allegro
432 E 2nd St
Los Angeles, CA 90012
(213) 265-7003

Saturday, August 24, 2024

Waraku@Torrance ★★

Formerly Wadatsumi. Wide selections of Donburi available like before. Deluxe Irodori Don was nice with a variety of sashimi including Uni, Salmon, Sweet Shrimp, Negitoro, Crab, Scallop, etc.. Complimentary hot tea. Reservations available for dinner. I was able to do walk-in at the bar. Free parking in lot.

Deluxe Irodori Don $39 (limited availability)

Shabu-Shabu Wagyu Beef Seiro Mushi (4oz) $35
lightly steamed w/ vegetables, served w/ ponzu & sesame sauce

Unagi Tamago Don $22

Miso Soup

Waraku
1757 W Carson St Ste R&S
Torrance, CA 90501
(310) 782-7356
warakula.com

Otafuku@Gardena ★★★

Returning for Sudachi Soba. This Seasonal Summer Limited Dish is ending sometime in September. Signature Seiro White Soba uses 70% polished buckwheat & 30% flour. Amazing Soba. Came back to try the Ginnan Nutsm which was salted & tasty with a bit of bitterness. Because the kitchen is open, it can feel a bit smokey/ oily in the seating area. Call-in for reservations as well as reserve Sudachi for the summer.

Cold Signature Seiro Soba $14 + Sudachi (Summer Limited Availability) $15

Roasted Ginnan Nuts $11

Grilled Tebasaki $6.50

Cold Signature Seiro Soba $14 + Tororo $4

Tororo

Wild Shrimp Tempura (3 pcs) & Vegetable Tempura $15

Otafuku Restaurant
16525 S Western Ave
Gardena, CA 90247
(310) 532-9348

Friday, August 23, 2024

Cheng Can Cook: Grilled Marinated Eggplant ★★★

Another Superb Japanese Recipe from Instagram. I am now a fan of Japanese recipe. This Eggplant Recipe is just heavenly. Elevated Eggplant to another level. Izakaya style. Restaurant quality.

Recipe from @tetu_gohan on Instagram:
Ingredients:
2 Eggplants
8 pieces of Shiso Leaves
1 Tablespoon Sesame Oil
150mL Japanese Noodles Soy Sauce (2x concentrated)
1 Tablespoon Sesame Oil
2 Tablespoons Sugar
1 Tablespoon White Sesame Seeds
Small squeeze of Japanese Garlic or Ginger Paste

Directions:
1. Cut Eggplants 3-4 parts lengthwise to about 1cm thickness. In a bowl, coat Eggplant w/ first Tablespoon of Sesame Oil.
2. Grill Eggplant in a pan until golden with brown spots.
3. In a rectangular container, add in Noodles Soy Sauce, Sesame Oil, Sugar, Sesame Seeds, & Garlic or Ginger Paste and mix well.
4. Place Eggplant in Marinate w/ half to a piece of Shiso Leaf in between and on top.
5. Refrigerate for 1 hour and enjoy with rice!

Thursday, August 22, 2024

Cheng Can Cook: Karashi Mentaiko Mozuku Somen & Marinated Cucumber ★★★

Great Summer Recipes from Instagram. Plum Mozuku (Japanese Seaweed in Vinegar) Somen is now trending on Instagram. I made a Karashi Mentaiko version. Tastes great. Cold Cucumber is always my favorite. Found a Japanese recipe that does not require garlic and is delicious. Recipes below.

Tarako Mozuku Somen:
Ingredients:
4 pieces of Okra
1 Tablespoon of Karashi Mentaiko
3 pieces of Shiso Leaves
1 pack of Mozuku Vinegar
3 Tablespoons of Concentrated Noodle Soy Sauce
2 teaspoons of Sesame Oil
A pinch of Dashi Powder
1/4 cup of Water
Chopped Scallions (optional)
Sesame Seeds (optional)

A bunch of Somen

Instructions:
1. Rub Okra with Salt, Rinse, then microwave for 1 minute (or steam), soak in ice water & dry w/ paper towel.
2. Cut away Okra heads & discard. Cut Okra into small stars.
3. Stack Shiso Leaves, roll up, & cut.
4. Mix all ingredients in a bowl.
5. Cook somen, mix with sauce & serve.

Marinated Cucumber:
Ingredients:
2 Cucumbers
A pinch of Salt
1 Tablespoon of Soy Sauce
1 Tablespoon of Sesame Oil
A bit of Ginger Paste
A pinch of Black Pepper
A pinch of Dashi Powder
Dried Kombu (optional)
Sesame Seeds (optional)

Instructions:
1. Wash & Dry Cucumber. Cut away both ends. Sprinkle salt and let stand for 10 minutes to release moisture.
2. Cut into bite-size pieces. Mix ingredients in a bowl & marinate w/ Cucumber in refrigerator for 30 minutes. Enjoy!

Monday, August 19, 2024

Onigiri Taro x Brothers Sushi x Sukiyuki LA Pop-Up@Santa Monica ★★★

Atsui! Atsui! Best Collab Ever. Finally got to meet Onigiri Taro, who makes the best onigiri rice ball is viral all around the world. His onigiri rice is from Yamagata, he seasons it with special salt, and serves it hot in front of you. It's hot, delicious, and perfectly seasoned. He's friendly and fun. His smile warms your heart. Mark Okuda from Brothers Sushi is always nice, and Yuki from Sukiyuki is so sweet. Yuki makes the best Wagyu Sukiyaki and topped it with Truffle. Such an incredible & enjoyable night. We were each given a whole can of 1oz Italian caviar to enjoy with our onigiri. Onigiri was unlimited refill, so you would surely leave full. $400 per person but worth it. Premium Sake paring $100. Organized by Rising Rice Japan. Metered street parking.