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| July 2006, at the corner of
Little Tokyo, a lively Japanese bar appeared.
The entrance doors are always left wide open,
so feel free to walk in. When stepping into the
restaurant, you will be surprised by the interior.
The inside of the restaurant is covered with large
catch flags that remind people of the Japanese
port town, and there is a dragnet hanging from
the ceiling. On the dragnet, there are crabs and
lobsters hanging from them and there are fishing
tools located all around the restaurant so it
feels like if you have wandered into some fishing
port. In the middle of the restaurant, there is
a bar counter that resembles a fishing boat and
it feels like a type of entertainment. Since the
ceilings are high and the hallways are wide, even
with the dimmed lightings, it does not feel packed.
Rather than that, with a warm lighting effect,
it actually creates a great mood. The staff’s
friendliness is very comfortable too. |
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Spicy tuna chips
On top of a crisp fried egg roll skin, a pile
of avocado and spicy tuna is piled up. On the
very top, sesame seeds and long green onions
are placed. As well as the spicy tuna, the avocado
is mashed so it has a very creamy texture. As
you enjoy the texture of the spicy tuna and
avocado, the crispy sensation of the chips arrives.
The savory smell fills up your mouth; this is
a dish where the creaminess and the crunchiness
have a perfect balance. |
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| The sesame seed
placed on top gives it an additional savory fragrance
to it. As for the ratio of spicy tuna and avocado,
with this much spicy tuna, you would expect to
notice the smell of it, but it does not bother
you at all. This is because they are using fresh
fish. It is also interesting to enjoy the difference
in taste by eating it with the lemon on the side.
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Okoge served with thick
seafood sauce
Okoge (dried rice shaped in squares) is served
on top of a sizzling hot metal pan. On top of
that, boiling hot specialty thick sauce is poured
on. As it is poured, it makes a sizzling sound
accompanied with steam. In the thick sauce,
there are shitake mushrooms, Chinese cabbage,
bell peppers, and other than that there are
squid, shrimp and all sorts of shellfish in
it. The sweetness of the vegetables and the
flavor of the seafood create the ultimate thick
sauce. |
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| Nothing can
go wrong with the combination of rich flavored sauce and
the crisp fried okoge. The okoge has a crispy texture
but the parts dipped in the thick sauce transforms into
soft and chewy texture. The change in texture is the interesting
part about this dish. It is also interesting to enjoy
the texture difference between the okoge and the vegetables
and seafood. The “sizzling” sound at first leaves a big
impression on the diner; this is definitely a dish that
“even the sounds are entertaining.” |
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