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Eating Tysons – Wren

Jul12

Restaurant: Wren

Location: 1825 Capital One Dr S 11th Floor, Tysons, VA 22102. (703) 429-4365

Date: November 27, 2024

Cuisine: Japanese

Chef: Yo Matsuzaki

Rating: ???

Opened in September 2021 on the 11th floor of the Watermark Hotel at Capital One Center, Wren is the flagship restaurant of B.F. Saul Company Hospitality Group’s newest property. The name, drawn from the Japanese word for “love,” hints at the guiding hand of Executive Chef Yo Matsuzaki, who melds the convivial spirit of a Tokyo izakaya with the seasonal bounty of the Mid-Atlantic. Sushi, sashimi and robata-grilled skewers share menu space with Virginia seafood and Shenandoah produce, all presented in small-plate format meant for table-wide sampling. Behind the marble bar, a cocktail program built around Japanese whiskies, shōchū and local craft spirits reinforces the East-meets-East-Coast theme, while a tight list of sake and Old World wines keeps the mood exploratory.

Wren’s interior amplifies the concept. Floor-to-ceiling windows frame the fast-rising Tysons skyline, but inside the palette is restrained—slatted white oak, indigo banquettes and hand-cast copper lighting recall both Japanese minimalism and the region’s craft heritage. The room flows onto an open-air terrace planted with native greenery, letting after-work crowds segue seamlessly from happy hour to dinner under the stars. Since opening, Wren has helped recast Tysons Corner from office park to bona fide dining destination, landing on Washingtonian’s “Best Restaurants” shortlist and becoming a magnet for Capital One employees, hotel guests and Washington-area diners willing to ride Metro’s Silver Line for something new. With its confident synthesis of cultures and its elevated yet relaxed vibe, Wren now serves as a culinary compass point for Northern Virginia’s rapidly evolving food scene.
Tokyo-born and Yokohama-raised, Executive Chef Yo Matsuzaki came to the United States more than two decades ago after graduating from Tsuji Culinary Institute. His résumé reads like a tour of contemporary Japanese cooking on both coasts: early formative years at Morimoto in New York, a sous-chef post at Masa’s Bar M and then the opening team of Blue Ribbon Izakaya; in Washington he led the kitchens at Zentan, Nama and Chaplin’s, earning praise from the Washington Post for “elevating izakaya fare without losing its soul.” Stints at José Andrés’ America Eats Tavern and Michael Mina’s Pabu added Mid-Atlantic sourcing and robata discipline to his skill set before Capital One Center lured him to Tysons Corner to open Wren, the signature restaurant of the Watermark Hotel.

Matsuzaki’s cooking at Wren might be described as “Tokyo tavern meets Virginia harvest.” He treats local ingredients—Rappahannock oysters, Shenandoah lamb, Loudoun County mushrooms—with classic Japanese techniques such as binchōtan grilling, shio koji curing and dashi steeping, then finishes them with the bright acidity and herbaceous notes he picked up in Mina’s kitchens. Guests come for dishes like Chesapeake blue-crab okonomiyaki with sorrel-yuzu mayo, wagyu tataki drizzled in smoked ponzu, and a show-stopping whole rockfish grilled over cherry wood and served with pickled ramps. The beverage list mirrors the food: small-producer sake, Japanese-style highballs and Virginia wines poured from Coravin to encourage exploration.

Accolades have followed quickly: Wren was named one of Northern Virginia Magazine’s “Best New Restaurants” of the year and Matsuzaki landed on Washingtonian’s “10 Chefs to Watch” list. He credits his success to an underlying philosophy he calls wa, a notion of harmonious balance—between tradition and innovation, land and sea, precision and playfulness. “If a dish tells the story of where we are and who grew or caught the ingredients,” he likes to say, “then it belongs on the menu.” That conviction, paired with the chef’s pedigree, has made Wren one of Tysons Corner’s most quietly exciting dining rooms.

This isn’t the Tysons I remember.

The menu at Wren features a diverse selection of Japanese-inspired dishes, emphasizing small plates and shared dining experiences. Highlights include fresh seafood options such as hamachi carpaccio and oysters, alongside grilled items like yakitori and seasonal vegetables. The salad section offers creative combinations, while the ‘age’ category showcases expertly fried dishes. For a heartier option, the ‘men & gohan’ section presents comforting rice dishes, including wagyu fried rice, blending traditional flavors with modern techniques.

The menu.

Hamachi Carpaccio: yellowtail sashimi / avocado / warm jalapeno citrus soy. The delicate slices of yellowtail sashimi glisten with a translucent sheen, inviting you to explore their subtle flavors. The creamy avocado adds a velvety texture, beautifully complemented by the warm jalapeno that imparts a gentle heat, while the citrus soy ties the dish together with a bright, zesty finish that lingers on the palate.

Baby Beets & Horenso: baby spinach / endive / walnuts / candied ginger / maple balsamic vinaigrette. The vivid crimson of the beets contrasts beautifully with the delicate greens, while the candied ginger adds a delightful sweetness that dances on the palate. Each bite offers a harmonious balance of earthiness from the beets and the crisp, refreshing crunch of the endive, enveloped in the rich, tangy embrace of the maple balsamic vinaigrette.

Kakuni Kushi: grilled miso braised short ribs / shiso chimichurri / kimchi slaw. The tender, succulent short ribs are beautifully complemented by the vibrant shiso chimichurri, which adds a refreshing herbal note, while the kimchi slaw introduces a delightful crunch and a hint of spice. The dish presents a harmonious balance of savory, tangy, and umami flavors, with a rich aroma that entices the senses and a visually appealing arrangement that invites exploration.

Pork Belly Bao Buns: slow-braised pork belly / pickled cucumber / cilantro. The delicate softness of the bao envelops the rich, unctuous pork belly, while the bright acidity of the pickled cucumber cuts through the richness, adding a refreshing crunch. The fragrant notes of cilantro elevate each bite, creating a harmonious balance of textures and flavors that linger delightfully on the palate.

Tokyo Chicken: Japanese style crispy fried chicken thighs / house tare / cabbage slaw. The golden-brown exterior crackles delightfully with each bite, revealing tender, juicy meat that bursts with umami-rich flavor. The house tare adds a sweet and savory depth, while the bright, crunchy cabbage slaw provides a refreshing contrast, both in texture and taste, balancing the dish beautifully.

Gindara: miso marinated black cod / chili garlic eggplant. The black cod is exquisitely tender, its silky texture enhanced by the umami-rich miso marinade, while the chili garlic eggplant adds a subtle heat and a velvety mouthfeel that contrasts beautifully with the fish. The dish presents a harmonious palette of deep browns and vibrant purples, enticing both the eyes and the palate with its aromatic depth and balanced flavors.

Yatai Ramen: chicken confit / swiss chard / shaved corn / soft boiled egg / black garlic oil / shio tonkotsu broth. The rich, velvety shio tonkotsu broth envelops each ingredient, creating a harmonious balance of umami and subtle sweetness. The tender chicken confit adds a luxurious mouthfeel, while the vibrant green of the swiss chard and the delicate sheen of the black garlic oil elevate the visual appeal, inviting a deep exploration of flavor with each slurp.

Kinoko Tempura: maitake mushroom, chanterelle mushroom, sesame salt, truffle crème fraîche dipping sauce. The golden-brown tempura offers a delicate crunch, while the earthy umami of the mushrooms harmonizes beautifully with the luxurious truffle crème fraîche. The sesame salt adds a subtle nutty depth, elevating each bite into a symphony of flavor and texture that dances on the palate.

Tasty and modern, but just slightly “white bread” — like it was missing complex and dashi flavors. Not totally snappy.

For more dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: fusion, parents, ThanksGavin, thanksgiving, Tyson's Corner, Virginia

Salon at I-Naba

Jul10

Restaurant: Inaba Restaurant (secret sushi) [1, 2]

Location: 20920 Hawthorne Blvd Ste 110, Torrance, CA 90503. (310) 371-6675

Date: November 22, 2024

Cuisine: Japanese Omakase Sushi

Chef: Hiroshi Takahashi

Rating: Awesome

Tonight’s dinner at I-Naba was at their special “secret” new sushi bar tucked away behind the restaurant. I was invited last minute by my friend Andrew for an all Salon dinner.

Inaba Restaurant opened on Hawthorne Boulevard in 1998 as the first mainland U.S. outpost of a small Tokyo group known for specialist tempura counters and hand-cut soba shops. The founder, chef-owner Kazuhiko Inoue, wanted a place where the fast-growing Japanese community in Torrance could taste the kind of perfectly gauged batter and shimmering dashi he had learned to make in Ginza. Backed by the Inaba family and still run by them today—Inoue’s daughter Saki now manages the dining room while veteran fry master Hiroshi Takahashi commands the seven-seat tempura bar—the restaurant has resisted expansion and social-media flash, choosing instead to keep its forty-odd seats filled through word of mouth and long-held trust.

Culinarily, Inaba works like a workshop rather than a modern Californian fusion spot: buckwheat from Hokkaido is milled in-house each morning for soba, shrimp are butterflied to exact millimeter depth so they lie flat in the fryer, and the cottonseed-sesame oil is replaced several times a service to keep the batter pale and aromatic. The room mirrors that quiet rigor—unfinished cedar beams, shoji screens, and a trickling stone fountain soften the hum of Hawthorne traffic outside. In a South Bay landscape dotted with ramen parlors and high-energy izakayas, Inaba has become a lodestar for classical technique; visiting Japanese executives sit elbow-to-elbow with local chefs who drop in after their own shifts to benchmark their dashi against Inoue’s. Its disciplined, almost ceremonial approach to tempura and noodles has made the restaurant less a trend and more a culinary touchstone—an anchor that reminds Torrance, year after year, how transportive simplicity can be when every detail is honored.

The 2013 Vintage Dom Pérignon hails from the prestigious Champagne region of France, crafted by the renowned Moët & Chandon. This exceptional blend showcases the elegance of both Chardonnay and Pinot Noir, offering a refined style that exudes sophistication. With its notes of citrus, brioche, and subtle minerality, it pairs beautifully with delicate seafood dishes or creamy cheeses, making it an ideal choice for celebratory moments.

This is the private sushi bar.

A quiet fixture in L.A.’s South Bay for more than a decade, chef Hiroshi Takahashi presides over the 14-seat tempura counter and adjoining dining room at Inaba Restaurant in Torrance. Born in Nagano and formally schooled in the soba craft there, Takahashi apprenticed at the original Tempura Inaba in Tokyo’s Kamata district before spending stints at Ginza Kyubey and the Kaiseki house Wakuden in Kyoto. He was sent to California in 2010 to helm the brand’s U.S. outpost, bringing with him a fastidious Edomae sensibility sharpened by the lighter touch he picked up cooking kaiseki. Local critics quickly took notice: the L.A. Times called his batter “gossamer yet structured,” and Michelin added Inaba to its Bib Gourmand list in 2019; Japanese TV food writer Tamio Ikeda dubbed him “the ambassador of California shun,” a nod to the chef’s habit of sourcing Santa Barbara spot prawns and Weiser Family Farms vegetables the morning they hit their peak.

The “secret” i-naba sushi private omakase room is tucked away inside the Izakaya/Tempura house. Basically, one chef and us.

House-made buckwheat soba with Hokkaido uni and wasabi dashi. Stunning. Bright flavors. Bitey, rich noodles. Really good. The delicate, nutty essence of the buckwheat soba harmonizes beautifully with the creamy, briny richness of the Hokkaido uni, while the wasabi dashi provides a gentle, invigorating kick that elevates each bite. The dish presents a delightful interplay of textures, from the silky smoothness of the uni to the satisfying chew of the noodles, creating a captivating culinary experience.

Mullet Sashimi, yuzu, sea salt. Also very lovely. The delicate, translucent slices of mullet glisten with a subtle sheen, inviting you to savor their buttery texture. The bright acidity of yuzu dances on the palate, harmonizing beautifully with the crystalline sea salt, creating a refreshing and invigorating experience that lingers long after each bite.

Ikuara Chawnamushi. Really delicate and fabulous. The silky custard melts in your mouth, revealing the subtle umami of the dashi and the gentle sweetness of seasonal ingredients. Its ethereal texture is complemented by a fragrant, almost floral aroma, creating a harmonious balance that invites contemplation with each spoonful.

Just a few “decent” champagnes.

Presented with a masterful flourish, the dish of grilled mackerel captivates the senses with its shimmering, deep bronze skin, artfully charred to reveal a glistening sheen that hints at its succulence. As the aromatic wafts of smokiness entwine with the briny freshness of the sea, they evoke a sense of coastal nostalgia. The texture is a harmonious juxtaposition of crispness on the exterior, yielding to the tender, buttery flesh within, each bite releasing a burst of umami that dances on the palate. A subtle citrus note lingers, adding a bright counterpoint to the rich, savory depth, making this dish an unforgettable symphony of flavors that beckons for another indulgent taste.

Smoked Small Bonito. The smoke was cherry blossom and it was garnished with shiso sauce and onions. Really great too. Quite assertive. The delicate, smoky notes of the bonito harmonize beautifully with the fragrant shiso, while the crispness of the onions adds a delightful crunch. Each bite delivers a nuanced interplay of umami and subtle sweetness, inviting you to savor the complexity of flavors and textures on your palate.

Oil poached tilefish with crispy scales and seaweed gravy. Delicate. The fish glistens with a lovely sheen, its tender flesh yielding effortlessly to the fork, while the crispy scales add a delightful crunch. The umami-rich seaweed gravy envelops each bite, imparting a briny depth that beautifully complements the mild sweetness of the tilefish, creating a harmonious balance of oceanic flavors that linger on the palate.

Steamed Shirako from Hokkaido with zesty ponzu and radish. Perfect shirako — amazing. The delicate, creamy texture of the shirako is beautifully complemented by the bright acidity of the ponzu, while the crispness of the radish adds a refreshing crunch. Each bite unfolds layers of umami, inviting a sensory journey that is both refreshing and deeply satisfying.

Sous vide monkfish liver from Hokaido. Very soft and sweet. The liver boasts a delicate, buttery texture that melts in the mouth, while its subtle sweetness is accented by a hint of ocean brine. Visually striking, it presents a rich, creamy hue that invites you to savor its luxurious flavor profile, enhanced by the gentle warmth of the sous vide preparation.

House-made ginger (two types).

Shima Prefecture, Magaro. The fish was 260 lbs.

Baby sea bream cured in kombu. Baby sea bream cured in kombu. The delicate, translucent flesh of the fish glistens, revealing a subtle sheen that hints at its oceanic origins. As I take a bite, the umami richness of the kombu envelops my palate, harmonizing beautifully with the gentle sweetness of the bream, while a whisper of brininess lingers in the air, reminiscent of a serene coastal breeze.

Here we see the talented chef meticulously crafting a masterpiece, igniting the flavors that will soon delight the diners’ palates.

Torched Baracuda – The fish is lightly seared with a hint of citrus, offering a delicate balance of smokiness and brightness. The tender, flaky texture is complemented by a subtle char that enhances its natural sweetness, while the vibrant hues of the dish invite you to savor each bite. The aroma of the grilled fish mingles beautifully with the refreshing notes of the accompanying sauce, creating an elegant experience that lingers long after the last morsel is gone.

This exquisite sake is from the renowned producer Dewazakura, located in the Yamagata Prefecture. The 2020 vintage showcases a Junmai Daiginjo style, characterized by its polished rice and delicate aromas of melon and white flowers. Ideal for pairing with sashimi or light seafood dishes, it offers a refreshing finish that complements the purity of the ingredients.

Another standout is the 2021 release from the same producer, a Junmai Ginjo that captures the essence of its region with its vibrant acidity and notes of stone fruit and citrus. Its versatility makes it a perfect match for grilled chicken or flavorful vegetable dishes, enhancing the umami profile of the meal.

Japanese Knife Jar (sea bread), chewy with lots of wasabi. The vibrant green of the wasabi contrasts beautifully with the subtle, oceanic tones of the sea bread, creating a visually striking dish. Each bite delivers a delightful interplay of textures, where the softness of the bread is perfectly complemented by the sharp, pungent kick of the wasabi, awakening the palate and leaving a lingering warmth that beckons for more.

As the chef delicately assembles the tempura, the vibrant golden hue of the batter glistens under the soft lighting, promising a crisp texture that beckons the senses. The aroma wafts through the air, a tantalizing blend of warm oil and earthy vegetables, enticing with each passing moment. Upon the first bite, the delicate crunch gives way to tender morsels, their natural sweetness enhanced by a whisper of sea salt, creating a harmonious balance of flavors that lingers on the palate. This dish, a testament to the mastery of technique and the purity of ingredients, invites you to savor the artistry behind every element, leaving you enchanted and yearning for more.

Fried Japanese Green Eye Fish Handroll. Not sure I’ve had a fish stick handroll, but quite lovely. The delicate crunch of the fried exterior gives way to a tender, flaky interior, while the subtle umami of the fish harmonizes beautifully with the creamy texture of the accompanying ingredients. The vibrant colors and meticulous presentation elevate the experience, inviting you to savor each bite as the flavors unfold on your palate.

Fial Fish with its own Liver. The chew and sweetness on this dish was divine. The tender, silken texture of the fish harmonizes beautifully with the rich, unctuous liver, creating a luxurious mouthfeel that lingers pleasantly. Its delicate flavor, imbued with a hint of brininess, is artfully complemented by subtle undertones of earthiness, making each bite an exquisite experience.

Hokkaido Uni — perfect condition and grade.

Hokkaido Uni Nigiri, two ways: sea salt and soy sauce. The soy sauce was even better. The delicate, creamy texture of the uni melts luxuriously on the palate, while the umami-rich soy sauce amplifies its briny sweetness, creating a harmonious balance that dances between oceanic freshness and savory depth. Each bite is a sumptuous experience, with the glossy sheen of the nigiri inviting the senses to indulge in this exquisite culinary delight.

Otoro (18 day aged) Sushi. Incredible. The luscious, marbled fat of the otoro melts on the palate, releasing a symphony of umami that is both rich and delicate. Its vibrant pink hue, glistening with a slight sheen, invites the senses, while the subtle aroma of the ocean lingers in the air, enhancing the overall experience of this exquisite piece of sushi.

Cured Sawa. Salty! The vibrant hues of the cured fish glisten under a delicate sheen, inviting you to experience its rich, briny essence. Each bite reveals a delightful balance of flavors, where the saltiness is beautifully complemented by a subtle sweetness, evoking the essence of the ocean while offering a silky texture that melts effortlessly on the palate.

The G. Khan 2022 Chardonnay from Marfarm Vineyards in Edna Valley showcases a vibrant expression of California’s terroir. This organically farmed wine bursts with notes of crisp green apple and ripe pear, complemented by a subtle hint of vanilla from oak aging. Its bright acidity makes it a perfect match for seafood dishes, particularly grilled scallops or a classic lobster risotto.

With its well-balanced structure and refreshing finish, this Chardonnay is a testament to the region’s potential for crafting elegant whites. The wine’s mineral undertones and citrus zest lend themselves beautifully to light salads and creamy pasta dishes, making it an excellent choice for various culinary pairings.

Mizataki Mushroom Dashi. So delicate and light. Smoky flavors. The dashi envelops the palate with a whisper of umami, its ethereal broth shimmering with a translucent allure. Each sip unveils a harmonious interplay of earthy notes and subtle smokiness, beckoning the senses with a fragrant bouquet that recalls a serene forest after rain.

Eel. Super soft and amazing.

Housemade Tomago. A delicate Japanese omelet that is both sweet and savory, with a silky texture that melts in your mouth. The golden layers are meticulously crafted, showcasing a beautiful gradient of color that invites you to take a bite. As you savor each morsel, the subtle umami notes mingle with a hint of sweetness, creating a harmonious balance that lingers on the palate, while the aroma of fresh eggs adds a comforting warmth to the experience.

Coconut Cream Pie, Kappacino, and Blood Orange Sorbetto. The Coconut Cream Pie is a luscious balance of rich, velvety coconut filling nestled within a buttery crust, while the Kappacino offers an inviting aroma with its deep coffee notes intertwined with a hint of creamy sweetness. The Blood Orange Sorbetto is a refreshing explosion of vibrant citrus, striking a harmonious balance between tartness and delicate sweetness, beautifully presented in a radiant, jewel-like hue. Each dish is a testament to the art of flavor, showcasing a delightful interplay of textures and tastes that linger on the palate.

The gang. This was an incredible night with some absolutely first-rate sushi — up there with the best I have had this year. Not surprisingly, it’s similar in style to Miyagi. The wines were amazing, with all of them shining. The ’96 (particularly the first bottle) was awesome, but so were all the others. Even the ’12 opened up after a couple of hours into amazing white flowers. Best of all, the company was extremely convivial and relaxed. Great night! The sushi was a symphony of freshness, with each piece showcasing a delicate balance of flavors and textures, from the melt-in-your-mouth tuna to the crisp, vibrant garnishes. The wines, with their floral notes and complex layers, elevated the experience, creating a harmonious interplay that lingered delightfully on the palate.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, Gelato, Salon, Sushi, Torrance

Taberu Time

Jul08

Restaurant: Taberu LA

Location: 806 E 3rd St Unit 140 Los Angeles, CA 90013.

Date: November 16, 2024

Cuisine: Japanese Comfort Food

Rating: Decent

Bovon organized this fun but giant dinner.

In a neighborhood thick with ramen joints, French bistros and tasting-menu destinations, Taberu Shabu Shabu has carved out a niche as the area’s go-to spot for communal hot pot and late-night comfort. Food writers credit it with helping to normalize premium Japanese near Little Tokyo, and local chefs are known to drop by after service for a restorative pot of kombu broth and farmers-market chrysanthemum greens. With its patient, Japanese-Californian sensibility and an atmosphere that feels equal parts izakaya and modern loft, Taberu has become a quiet anchor in DTLA’s fast-shifting food landscape—proof that “to eat” can still mean to connect, to linger and to rediscover simplicity.

A giant 25-30 person Bovon gang dinner at Taberu.

Gathered around the elegantly set table, these enthusiastic diners prepare to savor a memorable culinary journey, with one gentleman expertly pouring a fine wine to enhance the experience.

Oyster shooter. Good, but I would have liked more acidity. The briny essence of the oyster is complemented by a delicate interplay of textures, as the smoothness of the liquid contrasts with the tender chew of the mollusk. A hint of the sea lingers on the palate, inviting a burst of brightness that would elevate the experience further.

Sashimi. Very nice quality fish. Pretty straight up, however. The fish glistens with a fresh sheen, inviting your senses to explore its delicate, buttery texture. Each slice melts in your mouth, offering a clean and subtle sweetness that is beautifully enhanced by a whisper of ocean brine, leaving a lingering freshness on the palate.

Wagyu skewer. Juicy. The rich marbling of the Wagyu creates a melt-in-your-mouth experience, while the caramelized exterior adds a delightful crunch. Each bite bursts with umami, enhanced by a whisper of smokiness that lingers, making this skewer an irresistible indulgence for the senses.

Uni and Ikura. Nice quality. The creamy, briny richness of the uni melds beautifully with the vibrant, bursting textures of the ikura. As you take a bite, the warm umami notes of the sea envelop your palate, while the glossy pearls of salmon roe pop delightfully, releasing a delicate, oceanic flavor that lingers softly, inviting you to savor each mouthful.

Shrimp.

Jewish egg roll. Salmon and cream cheese. A bit odd. The crispy, golden exterior yields to a rich, creamy filling that balances the lusciousness of the cream cheese with the savory depth of the salmon. Each bite offers a delightful contrast of textures, while aromatic hints of dill and a subtle tang weave through, creating a uniquely satisfying experience that lingers pleasantly on the palate.

Chicken thighs. Very juicy and excellent. Nicely seasoned. The succulent meat, with its golden-brown crisp skin, exudes an enticing aroma that lingers in the air. Each bite reveals a harmonious balance of savory spices, complemented by a tender, moist texture that dances on the palate, leaving a delightful, lingering warmth.

Wagyu donburi. Quite good, but I would have liked the rice more vinegared. The luscious, marbled beef, with its rich umami notes, beautifully contrasts the delicate grains, which could benefit from a brighter acidity to elevate the overall harmony. The warm, savory aroma wafts invitingly, promising a satisfying culinary experience that dances on the palate.

Albacore nigiri about 30 minutes after everything else, and that was the end. The delicate, buttery slices of albacore glistened under a soft sheen, inviting with their subtle pink hue. Each piece melted on the palate, offering a gentle umami embrace, while the vinegared rice provided a perfect contrast in texture, grounding the experience with its slight sweetness and tender chew. A hint of wasabi lingered in the background, enhancing the overall harmony of flavors.

This was an enjoyable dinner, but the group was too large and the food — while very well executed — a bit “boring” for my taste. Plus, we had to go for second dinner!

The Comtes de Champagne, produced by Taittinger in the renowned Champagne region, showcases the elegance of the 2012 vintage. This Blanc de Blancs is a stunning expression of Chardonnay, offering vibrant notes of citrus, green apple, and hints of brioche. Ideal for pairing with oysters or delicate seafood dishes, it elevates any celebration with its fine bubbles and lingering finish.

The 2012 Saint-Aubin En Remilly Premier Cru from the renowned producer is a stunning example of Burgundy’s exquisite terroir. This Chardonnay exhibits bright acidity and layered notes of green apple, citrus zest, and subtle minerality, reflecting its high-quality vineyard origins. Pair it beautifully with roasted chicken or creamy risotto to enhance its elegance.

With its harmonious balance and rich texture, this wine is a delightful companion to seafood dishes, particularly buttery scallops or lobster. The oak treatment adds a hint of toastiness, complementing the wine’s fresh fruit character and making it a versatile choice for various culinary experiences.

The gang. And speaking of gang, we tried to go get second dinner in Thai Town!

Second dinner at Pork Gang!

David was just out of it.

Here we find a moment of tranquility as one of our diners savors the experience, embodying the joy of fine cuisine amidst a lively atmosphere.

Here we see a delighted diner savoring a refreshing drink, enjoying the vibrant atmosphere and flavors of the evening meal.

Roast duck. Very juicy. Not crispy at all. The succulent meat glistens with a rich, amber hue, inviting you to savor each tender bite. The aroma is a warm embrace, a hint of smokiness lingering in the air, while the flavors unfold with a delicate balance of savory and slightly sweet notes, creating a comforting yet sophisticated experience.

Boat noodles. Nice. These delightful bowls of broth, typically rich and aromatic, envelop the senses with their deeply complex flavors. The interplay of tender noodles and succulent meat, combined with a hint of spice and the fragrance of fresh herbs, creates a harmonious balance that dances on the palate, inviting you to savor every slurp.

Pad Thai with crispy pork belly. This classic dish bursts with vibrant flavors, where the sweet and tangy tamarind sauce dances harmoniously with the umami richness of the crispy pork belly. The noodles, perfectly tender yet satisfyingly chewy, are adorned with a medley of fresh herbs and crunchy peanuts, creating a delightful contrast in both texture and taste. The enticing aroma of wok hei adds an irresistible depth, making each bite a comforting yet sophisticated experience.

Beef “jerky.” This classic snack is a flavorful treat that offers a satisfying chewiness. The rich, umami notes of the beef are beautifully balanced with a hint of smokiness, while the slightly sweet and salty seasoning enhances its savory profile. Each bite reveals a tapestry of textures, from the tender strands to the occasional crisp edge, inviting you to linger over its rustic charm.

Fried rice. Very sweet (but delicious). The dish presents a harmonious blend of grains, each bite offering a delicate chewiness that contrasts beautifully with the subtle crunch of sautéed vegetables. Aromas of caramelization waft through the air, while the sweetness lingers on the palate, inviting you to savor its comforting richness.

Thai sausage is a delightful blend of spices and herbs, offering a unique taste experience. The aroma is intoxicating, with hints of lemongrass and garlic wafting through the air. Each bite reveals a harmonious balance of sweet and savory, complemented by a satisfying snap from the casing. The vibrant colors of the dish, paired with a side of fresh herbs, elevate its presentation, making it not just a meal, but a feast for the senses.

Shrimp cakes — my favorite of the round. The delicate crunch of the exterior gives way to a tender, succulent interior, bursting with the umami richness of fresh shrimp. Each bite is elevated by a hint of citrus zest, complementing the savory notes and creating a harmonious balance that lingers on the palate.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Bovon, BYOG, Gelato, Izakaya, Japanese, Second Dinner, sunday crew, Taberu, Thai Town, Uni, Wagyū

Kinjiro Rules

Jul06

Restaurant: Kinjiro [1, 2, 3]

Location: 424 E 2nd St, Los Angeles, CA 90012. (213) 229-8200

Date: November 15, 2024

Cuisine: Japanese

Rating: Great modern Japanese comfort food

I last went here about a decade ago with the Babykillers — and before that to BOS in this same spot. BOS was good, but kinda extreme, being an offal restaurant. The owners then rebooted the space as Kinjiro, a modern Izakaya (bar with food), which has proved very popular.

It looks pretty much the same as it did before, with slight superficial alterations.

Once upon a time, a boy named Ninomiya Kinjiro rose from humble origins and became one of the most beloved statesmen in Japan, bringing food and joy to the people during hard times via agricultural reform.
We, Nomiya (“Tavern”) KINJIRO, strive to carry on our namesake’s mission and bring happiness to our customers via good food & drink.

The menu.

Uni, Ikura, Scallop & Blue Crab (1pc | single serving). Dashi-seasoned Ikura. Very soft with a sweet and “sour” dashi. Lovely.

King Salmon Sashimi (New Zealand | 7pc). Great salmon.

Cured Mackerel “Saba Kobujime” Sashimi. Lovely and oily (in a great way).

American Wagyu Beef Tataki. Soft and meaty.

Assorted “Nukazuke” Pickles. Not quite as sour (or sweet) as I might like.

Kibinago Japanese Sardine Tempura. Great.

Agedashi Fried Tofu with Organic Mushrooms Ankake Sauce. Always the best!

Chilean Sea Bass with Saikyo Miso. Very light and lovely.

Uni Risotto. Super soft and yummy.

Free-range Duck Breast with Kanzuri.

Thick-cut Beef Tongue with Yuzu Negi. Chewy, hot, and delicious.

Beef Tendon, Tongue Miso Stew. Deep and rich.

Hot Inaniwa Udon Noodles with Braised Beef Tongue Soup. Not really udon, but very Pho-like.

Beef Tongue Curry Rice. Awesome!

Marinated American Wagyu Boneless Short Rib. Yum.

American Wagyu Sukiyaki-Don (Simmered Beef over Rice, Poached Egg).

Overall, an amazingly fun night. Great company. Great wines. And some really tasty comfort food that paired very well.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Election Night at A.O.C.

Jul04

Focaccia. Burrata, anchovy, caciocavallo, salsa rustica & aleppo.

more info here.

By: agavin
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Posted in: Food

Good Night at Good Alley

Jul01

Restaurant: Good Alley

Location: 8450 E Valley Blvd #108, Rosemead, CA 91770. (626) 280-2800

Date: October 20, 2024

Cuisine: Dumplings and small plates

Rating: Great, but needs LL

Good Alley just opened from the same people as JiRong.

It’s right next door, but is much more casual and modern.

A line, even two weeks in.

Very crowded, despite having just opened.

The menu.

Cucumber with XO Sauce. Solid cucumber. Nice crunch, a tiny bit sweet and spicy. The vibrant green hue of the cucumber contrasts beautifully with the rich, umami-packed XO sauce, creating a dish that is as visually appealing as it is flavorful. Each bite offers a delightful interplay of crisp texture and subtle heat, inviting you to savor the complexities of this simple yet sophisticated combination.

Japanese Scallops with Lemon Dressing. Fresh and lovely. These delicate scallops glisten like pearls, their translucent flesh hinting at a tender sweetness that is perfectly complemented by the bright acidity of the lemon dressing. Each bite is a harmonious blend of oceanic brininess and zesty brightness, creating an exquisite balance that dances on the palate.

Xi’an Cold Noodles. Really good take on the infamous “bang bang” noodles. The sauce was tangy and spicy and quite excellent. The vibrant hues of the dish beckon with a glossy sheen, while the contrasting textures of the tender noodles and crunchy garnishes create a delightful mouthfeel. Each bite offers a harmonious dance of heat and acidity, inviting you to savor the complex layers of flavor that linger on the palate.

Sliced Beef & Ox Tongue in Chili Sauce. 8/10 version of this favorite. Good meat and some heat. I would have liked just a bit more numbing and peanut. I miss the fiery GuYi version. The dish presents a vibrant symphony of colors, with tender slices of beef and ox tongue glistening in a rich, ruby-hued chili sauce. Each bite offers a harmonious blend of savory depth and subtle spice, inviting you to savor the interplay of textures as the meat dissolves luxuriously on the palate, while the fragrant notes of chili linger enticingly in the air.

Wagyu Beef Chinese “Burger”. Crispy and the meat was tender, but it wasn’t nearly as savory as the pork variant. The Wagyu beef, with its marbled richness, offered a luxurious mouthfeel that contrasted beautifully with the crunchy exterior. While the flavor profile leaned towards subtlety, a gentle umami lingered, inviting a deeper exploration of its umami nuances.

Kurobuta Pork & Celery Dumplings and Three Delicacies Dumplings. We had one plate of each, but I forgot to photo one—they looked nearly identical from the outside and were both very tasty. The delicate wrappers encased a savory filling that was both succulent and rich, with the Kurobuta pork offering a hint of sweetness that harmonized beautifully with the crispness of celery. Each bite was a delightful interplay of soft texture and aromatic flavors, leaving a lingering essence that beckoned for more.

Kurobuta Pork Chinese “Burger”. Great. The succulent kurobuta pork is nestled within a pillowy, lightly steamed bun, creating a delightful contrast in texture. With each bite, the rich, savory flavors of the pork intermingle with subtle hints of umami, while the bun’s delicate sweetness offers a perfect balance, inviting you to savor the experience with each mouthful.

Sichuan Dan Dan Noodles. These were a quick, lovely take on Dan Dan — but with almost no chili. Still, I liked all that sesame and the meaty flavor. We also had an (unpictured) Sichuan-style Beef Zhajiang Noodles, which were a bit similar, but with chunkier beef and no sesame. The Dan Dan noodles were a delightful balance of creamy sesame richness and savory umami, their silky texture gliding effortlessly across the palate, while the subtle aromatic notes lingered in the air, inviting each bite. In contrast, the Zhajiang noodles offered a heartier experience, with robust, tender beef complementing the dish’s earthy undertones, creating a satisfying and comforting meal.

Kurobuta Pork & Crab Meat Soup Dumplings. Amazing! The delicate skin encases a rich filling that bursts with the umami of the kurobuta pork, perfectly balanced by the sweet brininess of the crab meat. Each dumpling is a harmonious blend of textures, with a glossy sheen that hints at the savory broth within, inviting you to savor the experience as the fragrant steam wafts through the air.

Kurobuta Pork Soup Dumplings. Slightly more focused and perhaps even better. These delicate dumplings offer a sublime balance of rich, savory broth and tender, juicy pork, all encased in a thin, translucent wrapper that glistens enticingly. The aroma is inviting, with hints of ginger and scallions wafting through the air, while each bite reveals a harmonious blend of flavors that dance on the palate, leaving a lingering warmth and satisfaction.

All the dishes we had here were first rate. The format is a touch annoying, given that it’s crowded with smaller tables and that they don’t yet have a liquor license. And even when they do, without reservations and with the small tables it would be good for a 4 person dinner really. 6 person lunch when less crowded.