Image
  • Writing
    • Andy Gavin: Author
    • About my Novels & Writing
    • All Writing Posts
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Scrivener – Writer’s Word Processor
    • iPad for Writers
    • Naughty Dark Contest
  • Books
    • Book Review Index
    • Favorite Fantasy Novels
    • Andy Gavin: Author
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Short Story: Harvard Divinity
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • About the Book
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Naughty Dark Contest
  • Games
    • My Video Game Career
    • Post Archive by Series
    • All Games Posts Inline
    • Making Crash Bandicoot
    • Crash 15th Anniversary Memories
    • World of Warcraft Endgames
    • Getting a Job Designing Video Games
    • Getting a Job Programming Video Games
    • Naughty Dark Contest
  • Movies
    • Movie Review Index
  • Television
    • TV Review Index
    • Buffy the Vampire Slayer
    • A Game of Thrones
  • Food
    • Food Review Index
    • Foodie Club
    • Hedonists
    • LA Sushi Index
    • Chinese Food Index
    • LA Peking Duck Guide
    • Eating Italy
    • Eating France
    • Eating Spain
    • Eating Croatia
    • Eating Vietnam
    • Eating Australia
    • Eating Israel
    • Ultimate Pizza
    • ThanksGavin
    • Margarita Mix
    • Foodie Photography
    • Burgundy Vintage Chart
  • Other
    • All Posts, Magazine Style
    • Archive of all Posts
    • Fiction
    • Technology
    • History
    • Anything Else
  • Gallery
  • Bio
  • About
    • About me
    • About my Writing
    • About my Video Games
    • Ask Me Anything
  • Contact

Archive for Rice

Quick Eats – Lola’s

Aug30

Restaurant: Lola’s Peruvian Restaurant

Location: 2610, 230 N Brand Blvd, Glendale, CA 91203. (818) 956-5888

Date: July 18, 2019

Cuisine: Peruvian

Rating: Excellent Old School Peruvian

_

Seb and I and another friend were wandering around Glendale for lunch and ended up at Lola’s Peruvian after I rejected a couple unappealing chain-type restaurants.

This is an old school, classic Peruvian place.
IMG_2130
Baggette-like bread.
IMG_2129
Zesty sauces.
IMG_2131
Delicias Del Mar. Ceviche, tiradito, yellow and red chili peppers, mussels, fried calamari, fried yucca, peruvian corn (choclo), toasted corn (cancha).
IMG_2132
Saltado de Vegetales. Vegetables stir fries, onion, tomatoes, soy sauce over French fries. Served with rice.
IMG_2133
Pescado Sudado – PeruvianSteam Fish. Juicy sole steamed fish, sauce of onion and tomatoes, bell peppers and potatoes. Served with side of rice.
IMG_2135
Roast pork. Very tender and great with the sauces — needs them though to give it some more complex flavor.
IMG_2136
Arroz con Mariscos – Seafood Rice. Considered to be an adaptation of spanish paella with shrimp, octopus, squid and mussels.

Lola’s isn’t a fancy place, but it is tasty and if you want to experience that sort of classic, heavily Spanish influenced type of Peruvian, quite good. Now this is very different from the more modern Picca style of Peruvian with its strong Japanese and Chinese influences, and is more typical of South American food in general before the modern culinary revolution, but this is well made traditional food with plenty of flavor.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats – Seasalt
  2. Quick Eats – Little Sister
  3. Quick Eats: Brentwood
  4. Quick Eats: Panini at Home
  5. Quick Eats – Da Jeong
By: agavin
Comments (0)
Posted in: Food
Tagged as: cerviche, Glendale, Peruvian cuisine, pork, Rice

Driving to Daw Yee

Nov14

Restaurant: Daw Yee Myanmar Corner

Location: 2837 Sunset Blvd, Los Angeles, CA 90026. (213) 413-0568

Date: September 26, 2018

Cuisine: Myanmar Cuisine

Rating: a touch bland and hence disappointing

_

I braved the deadly rush hour traffic to the ass’s end of LA (from a Westsider’s perspective) — Silverlake!
1A0A8016
Mostly because I wasn’t sure if I’d ever had genuine Myanmar food before. This is a relatively new branch of an SGV place. It’s located right next to Silverlake Ramen, Pho Cafe, and down the street from Ma’am Sir.
1A0A8017-Pano
The interior is small and cute.
1A0A8029

1A0A8028
The menu.
1A0A8036
Fish curry. Rakhine style tilapia fish fillet, tomatoes, lemongrass, shallots, cayenne pepper, and paprika. Served with coconut rice. Odd way to start off!
1A0A8038
Laphet Thoke (Tea Leaf Salad). Myanmar imported fermented tea leaves, tomatoes, roasted peanuts, fried yellow lentils, fried garlic, toasted sesame, diced tomatoes, shredded cabbage, dried shrimps, and fish sauce.
1A0A8041
All mixed up. Interesting.
1A0A8042
Gin Thoke. Pickled ginger, roasted butter beans, roasted lentils, toasted sesame, peanut butter, and shredded cabbage. Nice crunch to it.
1A0A8045
Samosas. Fried pastry filled with poatoes and onions seasoned with masala curry. Can’t go to wrong with fried.
1A0A8048
Kima Platha. Platha sutffed with masala seasoned chicken, beef, or lamb. A bit like a Beijing meat pie.
1A0A8050
Potato pancakes. Pan fried mashed potatoes stuffed with ground lamb, mint, and Thai chili.
1A0A8055
Kachin Style Salmon Belly. With cilantro, lemongrass, and spicy chili steamed in banana leaves.
1A0A8058
Inside view. Not sure they had Salmon in Myanmar back in the day.
1A0A8059
Mohinga. Myanmar’s national dish. Round rice noodles and hard-boiled egg in catfish chowder.
1A0A8063
Shan noodles. Rich stick noodles served with coconut chicken, roasted peanuts, toasted sesame, chili oil, and Shan pickles. This was tasty.

1A0A8080
Vegan bowl. Curried potatoes, seasonal vegetables, Myanmar tofu, several kinds of noodles, and coconut rice. Not bad at all for vegan.
1A0A8069
Garlic noodles. Wheat flour flat noodles tossed in garlic oil, soy sauce, and shredded duck. Chinese in style, but good.
1A0A8075
Goat Curry. Naah! Pretty mild though.
1A0A8076
Platha. Daw Yee special homemade platha served with mashed garbanzo beans. Dips well in curry, otherwise greasy.
1A0A8082
Beef Curry. Beef shank in onion, lemongrass masala curry, served with coconut rice. On of the stronger (and therefore better) curries.
1A0A8084
Lamb Curry. Lamb with potato in onion and garam masala. Served with coconut rice.
1A0A8085
Steak Bowl. Tri tip steak, shallots in spiced rum, seasonal vegetables, brown rice, and topped with a fried egg. Interesting mix.
1A0A8091
Pumpkin curry. Pumpkin, potatoes, mustard seeds, and curry leaves. Served with coconut rice.
1A0A8093
Lemongrass chicken. Ground chicken wrapped in lemongrass stick, seasonal vegetables, and brown rice.
1A0A8098
Spicy Prawns. Prawns, seasonal vegetables, and coconut rice.
1A0A8099
Tapioca Cake. Tapioca, coconut milk, and white rice flour. I loved these actually. Gummy with a mild coconut flavor.
1A0A8102
Shew Kyi Cake. Semolina wheat cake with poppy seeds. Hmmm. Dry.
1A0A8103
Cassava flour and egg. A bit like a dry custard/flan cake.
1A0A8096
Overall, Daw Yew was good, and interesting, but the flavors were kind of muted. The dishes visually look like they would be strong in flavor, but the intensity, fish sauce, spice, etc were all toned down. The owner told us that he “did it because of the neighborhood.” I like strong flavors though so I was a bit disappointed. Fun evening though. And they treated us really well.

For more LA dining reviews click here.

Random wines from the evening:

1A0A8025
1A0A8030
1A0A8031
1A0A8032
1A0A8033
1A0A8052
1A0A8054

Related posts:

  1. Hedonists Noodle over Hoy-Ka
  2. Eating Philly – Tiffin
  3. Deep South – Mandovi Goan Cuisine
  4. Akbar – Curry not so Hurry
  5. Chicken Crawl – Red Chicken
By: agavin
Comments (0)
Posted in: Food
Tagged as: beans, curry, Daw Yee, Egg, goat, hedonists, lentils, Myanmar Cuisine, noodles, Rice, Silverlake, Wine

Burg at Kagura

Oct19

Restaurant: Kagura

Location: 652 Cabrillo Ave, Torrance, CA 90501. (310) 787-0227

Date: August 24, 2018

Cuisine: Japanese

Rating: Really awesome place with many great hearty dishes

_

Foodie Club key member Fred is moving to Florida. Cry 🙁 So we’ve been doing a lot of dinners in preparation of his departure.
1A0A6268
This was almost a baller white dinner which instead happened the following week, but instead was just Fred, Erick, and I having an awesome time in Torrance. Fred suggested this Japanese place specializing in Katsu (pork cutlet).
1A0A6270-Pano
Cool wooden interior with semi-private rooms. All their waitresses are pretty young Japanese girls too — for what it’s worth for you single guys.
1A0A6276
We don’t know which year of older Krug Rose Fred brought, but it was awesome. NV Krug Champagne Brut Rosé. BH 94. Medium rosé hue. A cool, restrained and highly complex nose that is not especially fruity displays a moderate yeast character along with slightly exotic aromas of mandarin orange and Asian tea, all wrapped in an enveloping array of beguiling rose petal scents. There is very good richness with a relatively firm supporting mousse that adds to the impression of richness to the superbly complex and highly textured flavors, indeed one could aptly describe this as more wine that Champagne. As such this is indeed a sumptuous Krug rosé that is difficult to resist already though it should reward extended keeping if desired. As I noted in the original 750 ml review, that while I am not always wowed by the Krug Rosé, this latest incarnation in magnum is strikingly good.
1A0A6280
From my cellar: 2004 Domaine Leflaive Chevalier-Montrachet. BH 95. This is almost as backward as the Bienvenues though supremely elegant white flower and subtle spice aromas peek through the moderate reduction yet the piercingly mineral flavors display a beguiling sweetness on the crystalline and incredibly precise finish that seems to have no end. This will be a great wine in time as it’s clear that there is another dimension here compared to all of the previous wines.
1A0A6281
Erick brought: 1999 Domaine Leflaive Chevalier-Montrachet. BH 94. Almost always my favorite wine chez Leflaive and so it is again in ’99. Tight, reserved and impressively detailed nose of citrus and wet stones followed by vivid, palate staining flavors of limestone, pear and spicy oak. This has a curiously silky yet surprisingly powerful and muscular palate impression and a racy intensity that just oozes class topped off by a finish that goes on and on. Drop dead gorgeous and fans of this wine will not want to miss it. Tasted four times, consistent notes.
1A0A6311
Fred also brought: 2007 Pierre-Yves Colin-Morey Bâtard-Montrachet. VM 96. Pale yellow. Very sexy aromas of orange blossom, oily peach, pineapple and smoky lees. At once thick and bracing, with outstanding concentration and layered texture. This huge wine shows strong vanillin oak and outstanding sucrosite that no doubt had a lot to do with the fact that it only finished fermenting its sugars in December of 2008. The parcel is in Chassagne-Montrachet, but at the border with Puligny. Incidentally, Colin sealed his 2007s with soft wax capsules in an attempt to give his bottles additional protection against oxidation.
1A0A6287
Monkfish liver with caviar. Nice prep with the ponzu jelly and the caviar.
1A0A6290
Dashimaki Tamago. Pan-fried egg with special fish broth and soy sauce. Really awesome fried tofu with a nice chewy texture and great flavor.
1A0A6298
Asari Kama-meshi. Rice cooked and served in an individual sized pot with clam, kombu seaweed and with our special soy sauce flavor. Nice!
1A0A6303
Kani Kama-meshi. Rice cooked and served in an individual sized pot with snow crab and with our special soy sauce flavor. Even better as it was lots of fresh crab! I’m a carb fiend, what can I say?
1A0A6304-Pano
Double rice! (and we ordered more later).
1A0A6308
Grilled pork. Very succulent and full of pork flavor.
1A0A6313
Gobo snack. Fried burdock roots. Crunchy and addictive.
1A0A6322
Uni pasta. So good we had to get the uni pasta AND the uni risotto (below). This had nice texture with the al dente noodles and the bits of nori. Light and creamy with that briny flavor.

1A0A6357
Uni risotto. Even better with a super soft thick texture and tons of uni/cream goodness. Not so far off from a more briny “Risotto in Crema di Gamberi.”
1A0A6325
Gindara Saikoyoyaki Gozen. Grilled black cod marinated in saikyo miso sauce. The classic popularized at Matsuhisa in the day. This was a nice flakey version.
1A0A6332-Pano
Cha Soba. Cold green tea flavor soba noodle served with fish broth soy sauce soup. So good we got 2 orders — and this dinner was only 3 guys! Nice macha flavor plus the cold slippery noodles are delicious in the broth.
1A0A6338
Noodle porn closeup.
1A0A6340
Millefeuille Shiso Cheese Katsu Gozen. Deep fried multi-layered sliced black pork loin cutlet with shiso leaf and cheese.
1A0A6348
Fred was a little skeptical about the cheese version but it was gooey and delicious. Really moist and rich.
1A0A6343
Premium Loin Katsu Gozen. Deep fried premium black pork loin cutlet. A more solid version emphasizing the “pure” (except fried) pork meat. Delicious with the strong mustard.
1A0A6351
Spicy pork noodles. Basically a Japanese dan dan mein with noodles, green onions, scallions, spicy pork, egg, and lots of garlic.
1A0A6361
You stir up and it was a gorgeous and harmonious balance of goodness. Every bit as good as a really good dan dan, but a bit different and more Japanese. Decent amount of heat too.

1A0A6365
Two flavors of gelato brought by me:

Coffee Toffee Bourbon Butterscotch – the base made with a homemade coffee toffe and Knob Creek bourbon and then striped with homemade butterscotch (which is insane) — made by me for @sweetmilkgelato

Very Cherry – a super intense amarena cherry gelato topped with candied amarena cherries — made by me for @sweetmilkgelato — #SweetMilkGelato
1A0A6366
We had a lot and so shared with the staff.
1A0A6364
Roasted brown tea.

I always enjoy solid Japanese restaurants, but I was fairly blown away by Kagura. Not only did they have a wide variety of flavorful (and slightly less typical) dishes, but everything was really well executed. Lots of carbs. Lots of fat. But scrumptious. And very good pairings with our superlative wines. These small Foodie Club events are some of the best. We will miss Fred while he sweats it on in Florida with only Cubano sandwiches to keep him company.

For my catalog of Chinese restaurant reviews in China, click here.

Or for epic Foodie Club meals, here.

Related posts:

  1. Spago – 2005 White Burg part 1!
  2. Valentino – 2005 White Burg part 2!
  3. Major Coche to the Dome-O
  4. I-Driva to I-Naba
  5. Yamakase – Crab Guts are Yummy!
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Foodie Club, Gelato, Japanese cuisine, Kagura, pork, Rice, Torrance, Uni, White Burgundy

Where in the world is Yanbian?

May30

Restaurant: Yanbian Restaurant

Location: 4251 W 3rd St. Los Angeles, CA 90004. (213) 383-5959

Date: May 21, 2013

Cuisine: Yanbian Chinese

Rating: Great food, incredible deal!

_

Until a few weeks ago I hadn’t heard of Yanbian, an autonomous prefecture in the borderlands between China and Korea. But like any place, it has its own regional cuisine, and LA, being rich in Asian culture has at least one restaurant specializing in the area. My Hedonist group has been here several times, but this is my first visit.


This Koreatown hole-in-the-wall might not look like much, but the food is excellent and they did a great job handling our oversized party.


Champagne to start.


Twice cooked pork. I’ve had the meat part of this dish numerous times at Chinese, but never coupled with these “spring roll” like sides. It was all very tasty.


2010 Karthauserhof Eitelsbacher Karthauserhofberg Riesling. Parker 88. Honeysuckle, lime, and honeydew melon scent and generously inform the palate of Tyrell’s 2010 Eitelsbacher Karthauserhofberg Riesling Spatlese, which however suffers from some of the same sense of opacity and diffusion as the corresponding Kabinett. A surprisingly soothing, glycerin-rich, and honeyed palate impression leads to a finish that would benefit from a bit more sheer juiciness and less overt sweetness, though there is just enough citrus to serve for some refreshment. Perhaps time will bring further complexity and clarity. I am more inclined to credit this with some serious bottle potential – surely at least a dozen years – than I am most of the wines that preceded it in the present Karthauserhof line-up.

I also brought a bottle of:

2011 Joh Jos Prum Riesling Kabinett Wehlener Sonnenuhr. Parker 93. Prum’s 2011 Wehlener Sonnenuhr Riesling Kabinett is a tad higher in residual sugar and correspondingly lower in alcohol than its immediate stable mates, but as one would expect from this great site, if anything the taste impression is drier. A ravishing nose of heliotrope and honeysuckle, Normandy cider and wet stone establishes the common themes for a palate performance that unites delicacy, juiciness and creaminess to an uncanny degree that only a few of the best Mosel vineyards and their prime caretakers can capture. Mouthwateringly lingering and compelling of the next sip, this rarified illustration of Mosel Kabinett virtue will reward you over the next quarter century.


No restaurant with Korean influences would be without the Kimchee!


And this other spicy vegetable.


2011 Chateau Ste. Michelle & Dr. Loosen Riesling Eroica. IWC 88. Pale yellow-straw. Sexy aromas of nectarine, ginger and nutmeg. Moderately sweet but not at all cloying, with nectarine, apple, pear and brown spice flavors complicated by a saline quality and perked up by white flowers and CO2. Not particularly gripping and very easy to drink. Finishes just off-dry, with a menthol nuance and a suggestion of crab apple that brought my score down.


And these greens.


And marinated bean sprouts.


2010 Patrick Piuze Chablis Fourchaume. Parker 90. Layers of dried pears, crushed flowers and licorice, all supported by fine, nuanced veins of minerality, emerge from the 2010 Chablis Fourchaume. This is a relatively approachable 2010 to drink over the next few years.


Fried duck. Really fried duck — but delicious, with a light “beer batter” style fry.


From my cellar: 1996 Domaine Joseph Drouhin Charmes Chambertin. Parker 92. This medium-to-dark ruby-colored wine has a fine nose of deeply ripe blackberry and cassis. On the palate, this well-concentrated, thick, complex, and harmonious wine is replete with loads of black cherries and spices. It has extremely ripe and supple tannins in its long finish.


Potstickers. These are typical Chinese dumplings, but with a particularly thick doughy shell. Maybe a little doughy for my taste.


The tasty spicy sauce for the dumplings.


And competing (not entirely successfully) with the grandeur of Burgundy is:

2009 Beaulieu Pinot Noir Reserve. Parker 89. The 2009 Pinot Noir Reserve Carneros is a bold, juicy wine bursting with candied red berries, flowers and mint. It comes across as fairly forward and quite fat. The 2009 is best suited to near-term drinking.


Walnut shrimp. With their light fluffy fry and a nice hint of mustard in the sauce these were some great walnut shrimp.


1988 D’Issan. Parker doesn’t like this wine, but it was a pleasant older Bordeaux.


Pork with quail egg. It doesn’t look like much but this was a great dish with soft pork and a nice flavor. The white balls are hard boiled quail eggs.


2007 Château Trocard. 88 points.


Spicy fried chicken. This is one of those dry Hunan/Szechuan style dishes.


2009 Jarvis Tomei Syrah Coloma “Meatgrinder”. 92 points. Cherry, cedar and floral notes on the nose. Very smooth and easy to drink, mouth-watering blackberry, violets, vanilla with a coffee finish.


Rice with eggplant and mushrooms. The consistency of the rice was very sticky, with a mellow comfort food vibe going on. Very pleasant.


2005 Mollydooker Enchanted Path. 93 points. Very surprised with how rich and pleasant this was, especially compared with my experience with Carnival of Love from the same vintage which runs toward heat and alcohol. In contrast, the enchanted path last night was showing a seamless combination of blue and red fruit and the creamy texturethat others have mentioned. Lovely stuff that could be appreciated by anyone who likes good wine.


Mountain potatoes and eggplant.


2000 Greenock Creek Shiraz Alices. Parker 90. Fashioned from low yields of 1.27 tons of fruit per acre, the 2000 Shiraz Alice’s is 100% Shiraz aged in American oak for 28 months prior to being bottled unfiltered. A strong effort for the vintage, it exhibits a deep ruby/purple color in addition to a sweet nose of blackberries, pepper, and licorice, medium body, and a fine finish.


Spicy pork. See those peppers? They are real Szechuan peppers and they left the mouth and face numb!


The pork was hiding underneath but was great — when the numbness allowed tasting it!


2003 Pax Cellars Syrah Lauterbach Hill. Parker 94. The 2003 Syrah Lauderbach Hill, from a vineyard farmed by Lee Martinelli, was cropped at two tons of fruit per acre, and spent time in 100% French oak, of which 40% was new. No shy Syrah at 15.9% alcohol, it exhibits great intensity as well as a tremendously sweet bouquet of crushed rocks, creme de cassis, blackberries, and flowers. A full-bodied, opulent, exotic effort, it should drink well for a decade or more.


Egg with tomatoes. Slightly sweet, a kind of Chinese omelet.

Overall, Yanbian was great fun, great food, and all of the above was $20 a person! Including tax and a 35% tip! Wow!

More crazy Hedonist adventures or
LA dining reviews click here.

Related posts:

  1. Hedonists Noodle over Hoy-Ka
  2. Hedonists at Jitlada
  3. Hedonists Boil Up Some Crab
  4. Hedonists Cook the Goose
  5. Hunan Chili Madness
By: agavin
Comments (4)
Posted in: Food
Tagged as: China, Chinese cui, hedonists, Korean cuisine, Mosel, Rice, Riesling, Wine, Yanbian, Yanbian Restaurant

Echigo Sushi

Oct28

Restaurant: Echigo

Location: 12217 Santa Monica Blvd. Suite 201. Los Angeles, CA 90025. (310) 820-9787

Date: October 27, 2011

Cuisine: Japanese Sushi

Rating: Very good warm-rice style sushi

_

Back when my office was at the Watergarden in Santa Monica Echigo was one of my regular lunch haunts. The chef studied under Nozawa and is stylistically related to nearby Sasabune. They both follow the “warm rice” school of sushi (which I believe originates in Osaka prefecture. The rice is warmer and less sticky than Tokyo-style sushi. It tastes really good this way, but has some tendency to fall apart on the way to the mouth.


The lunch menu has two choices, the lunch special for $14 and the omakase. Below is the union (both) of each. The lunch special is by far the best deal (6-7 years ago it was even $9!).


Fresh ground wasabi and pickled ginger. These photos were taken on the iPhone 4S which does pretty well in good light. A few missed photos were purloined from the web.


Skipjack tuna with a bit of sauce.


Medium (chu) toro.


Hamachi (yellowtail).


Halibut, which itself doesn’t have much flavor, but the vinegary sauce does.


Tai (red snapper).


Scallop. One of my favorites.


Salmon with a bit of kelp and sesame.


Bonito, also delicious.


Albacore.


Kanpachi (young yellowtail). With a bright vinegary sauce.


Ono.


Shimaji (stripped jack).


Butterfish. This is an Echigo specialty. A firm fish with miso based sauce.


Uni (sea urchin).


And the now classic Nozawa blue crab hand roll (I ate two and could have had more).

Echigo is a hair below a few of the very top lunch LA sushi places (Sushi Sushi, Mori, Go, Kiriko etc), but it offers pretty good relative value, and on the absolute scale top sushi, far above the generic touristy sushi joint. Getting the Omakase at dinner at the sushi bar is an even higher caliber experience.

For more LA area sushi, see here.

For more LA dining reviews click here.

Related posts:

  1. Sushi Zo
  2. Takao Sushi Taking Off!
  3. Sushi Sushi = Yummy Yummy
  4. Mori Sushi – A Top Contender
  5. Food as Art – Sushi Sushi
By: agavin
Comments (5)
Posted in: Food
Tagged as: Alaskan king crab fishing, Asian, California, Echigo, Echigo Sushi, Hamachi, Japan, Japanese cuisine, Los Angeles, Omakase, Restaurant, Restaurant Review, Rice, Salmon, Sushi, Tokyo

Sushi Zo

Apr15

Restaurant: Sushi Zo

Location: 9824 National BlvdLos Angeles, CA 90034. (310) 842-3977

Date: April 8, 2011

Cuisine: Japanese / Sushi

Rating: Top warm rice style sushi.

LA is a sushi town. I eat a lot of sushi (just take a look at my LA Sushi review page!). People say Zo is the best in town. I finally went.

Unfortuantly, this outside shot is all you get, because they don’t allow photography. Bummer, because the sushi was good.

Zo is omakase only. You sit down. They bring you stuff. They charge you by the piece but don’t really tell you how much. They keep bringing you sushi. Eventually you get full and they hand you a (stiff) bill. It’s closest in style and format to Sasabune (my detailed reviews of that, with photos, HERE and HERE).

This is Osaka-style “warm rice” sushi, like Sasabune, and presumably descended from the same Chef Nozawa source. The individual pieces are made one at a time, no precutting, and given to you in a hurry. The fish is superlative, although each piece seems to have been placed in a miniaturization machine set to 70%. I’ve never seen sushi this small. This was particularly humorous when it came to the “battleship” style ones like Uni (sea urchin). They just looked so cute and diminutive (maybe 50-60% size for these). But I’m not sure this size issue resulted directly in less value. At the end I was still just as full as at Sasabune, although it cost perhaps 10-20% more. I perhaps had more pieces numerically. But each was certainly smaller.

The fish was a bit better than Sasabune, and certainly better than Echigo. The preps are very similar, with 90% being “no soy sauce” — a fact of which we were emphatically reminded each and every time. There was a lot of use of vinegar, yuzu and other brightening flavors. I do like these, but I think it did tend to distract slightly from the fish — which was stellar.

The chef had a bit of an attitude. Bordering on brusk. First the no camera bit. Then the sushi-nazi style directions on the table about proper sushi etiquette, the hurried pace, and the “no soy sauce” or “yes soy sauce” commands — barked.

But food wise, this is overall the best warm-rice style sushi I’ve had in recent years. I really should go back to Nozawa, but it’s been way too long for me to give him proper perspective.

But I’m thinking I prefer Sushi Sushi (reviews HERE, HERE, and HERE). The deal is a little better, it has more variety of style, the fish is just as good, and I prefer the more traditional Tokyo (cold rice) style, the friendly chefs, and the emphasis on the taste of the fish.

For more sushi reviews, check out my LA Sushi page.

Related posts:

  1. Food as Art – Sushi Sushi
  2. Sushi Sushi Sushi
  3. Sushi Sushi = Yummy Yummy
  4. Fast Food Sushi?
  5. Food as Art: Sasabune
By: agavin
Comments (2)
Posted in: Food
Tagged as: fish, Japanese cuisine, Los Angeles, Osaka, raw fish, Restaurant, Restaurant Review, Rice, Sashimi, Sea urchin, Soy sauce, Sushi, Sushi Sushi, Sushi Zo, Uni

Quick Eats: Chan Dara

Dec22

Restaurant: Chan Dara

Location: 11940 W. Pico Blvd. (1/2 blk East of Bundy) West Los Angeles, CA 90064Phone: 310 479-4461

Date: December 19, 2010

Cuisine: Thai

Rating: Very good modernized Thai

 

Chan Dara is one of those funny places that doesn’t exactly fit the model of the traditional ethnic joint (which food-wise, it is). It has a bit more decor than the typical Thai place might, and it has a full bar and TVs running the game. But basically, this is a well run and reliable Thai restaurant with a big menu. Going with the decor, things are a little more Americanized, which is fine for most of my fellow diners, as a very traditional Thai place can be VERY spicy and/or use a lot of fish sauce.

Red wine doesn’t really go with Thai. My last bottle of this drier riesling. To me it tastes like flowers. “Lush lime scents are found in the delightful aromatics of the 1998 Riesling Cuvee Theo. This is a well-structured, pure, suave, concentrated, dense, yet elegant wine. Loads of spices, minerals, and fresh, crisp white fruits can be found in this chewy textured, medium-bodied offering. Projected maturity: 2002-2008.”

The very reliable chicken and beef satay. I love the juicy beef satay here. The sweet/spicy peanut sauce is great too, and the pickles.

“Saigon,” roles. These soft rice crepe rolls are stuffed with various veggies. It’s all in the sweet sauce though.

Tom-Yum-Goong. The classic chili, lemongrass broth with mushrooms and shrimp. Given the cold and rainy day a little soup hit the spot.

Crispy Veggie rolls. My toddler’s favorite — well if you discount the rice crackers.

The sides for the coming dish.

Beef kabob on fire.

And here is the fire.  They dump some Bacardi 151 on top and light. Despite the show, the meat is wonderfully tender and has a great flavor.

Vegetarian pad Thai, with steamed tofu. This dish has the slightly exotic sweet/fishy tang that it is supposed to.

Pineapple duck curry. I love red currys, and this one is particularly good. Chunks of dark duck meat combine with the pinapple into a sweet/savory blend. Just a little heat (Chan Dara is a VERY mild Thai joint), but a lot of flavor.

Mango Salmon with cashews.  You can also see the coconut rice. Asian white rice is great, but a little coconut makes it even better. Then drench it in some red curry.

As usual, I ate too much.

Related posts:

  1. Quick Eats: Coastal Flats
  2. Quick Eats: Osteria Latini 2
  3. Quick Eats: Taverna Tony
  4. Quick Eats: Houstons
  5. Quick Eats: Piccolo
By: agavin
Comments (1)
Posted in: Food
Tagged as: Asian cuisine, curry, Duck (food), Food, Pad Thai, Restaurant, Restaurants and Bars, reviews, Rice, Riesling, Sping Roll, Thai cuisine, Tom-Yum-Goong, vegetarian, Wine tasting descriptors
Watch the Trailer or

Buy it Online!

Buy it Online!

96 of 100 tickets!

Find Andy at:

Follow Me on Pinterest

Subscribe by email:

More posts on:



Complete Archives

Categories

  • Contests (7)
  • Fiction (404)
    • Books (113)
    • Movies (77)
    • Television (123)
    • Writing (115)
      • Darkening Dream (62)
      • Untimed (37)
  • Food (1,484)
  • Games (100)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Mes Ami – C’est Mort
  • Robo Eats – Szechuan Place
  • Providence Chef’s Table 2022
  • OOToro Double
  • Robo Eats – Anarbagh
  • Fred loves N/Naka
  • Major Major Major
  • Far East – Beijing Tasty House
  • Home Sweet Spicy Home
  • Quick Eats – Bafang

Favorite Posts

  • I, Author
  • My Novels
  • The Darkening Dream
  • Sample Chapters
  • Untimed
  • Making Crash Bandicoot
  • My Gaming Career
  • Getting a job designing video games
  • Getting a job programming video games
  • Buffy the Vampire Slayer
  • A Game of Thrones
  • 27 Courses of Truffles
  • Ultimate Pizza
  • Eating Italy
  • LA Sushi
  • Foodie Club

Archives

  • March 2023 (12)
  • February 2023 (11)
  • January 2023 (14)
  • December 2022 (11)
  • November 2022 (13)
  • October 2022 (14)
  • September 2022 (14)
  • August 2022 (12)
  • July 2022 (9)
  • June 2022 (6)
  • May 2022 (8)
  • April 2022 (5)
  • March 2022 (4)
  • February 2022 (2)
  • January 2022 (8)
  • December 2021 (6)
  • November 2021 (6)
  • October 2021 (8)
  • September 2021 (4)
  • August 2021 (5)
  • July 2021 (2)
  • June 2021 (3)
  • January 2021 (1)
  • December 2020 (1)
  • September 2020 (1)
  • August 2020 (1)
  • April 2020 (11)
  • March 2020 (15)
  • February 2020 (13)
  • January 2020 (14)
  • December 2019 (13)
  • November 2019 (12)
  • October 2019 (14)
  • September 2019 (14)
  • August 2019 (13)
  • July 2019 (13)
  • June 2019 (14)
  • May 2019 (13)
  • April 2019 (10)
  • March 2019 (10)
  • February 2019 (11)
  • January 2019 (13)
  • December 2018 (14)
  • November 2018 (11)
  • October 2018 (15)
  • September 2018 (15)
  • August 2018 (15)
  • July 2018 (11)
  • June 2018 (14)
  • May 2018 (13)
  • April 2018 (13)
  • March 2018 (17)
  • February 2018 (12)
  • January 2018 (15)
  • December 2017 (15)
  • November 2017 (13)
  • October 2017 (16)
  • September 2017 (16)
  • August 2017 (16)
  • July 2017 (11)
  • June 2017 (13)
  • May 2017 (6)
  • March 2017 (3)
  • February 2017 (4)
  • January 2017 (7)
  • December 2016 (14)
  • November 2016 (11)
  • October 2016 (11)
  • September 2016 (12)
  • August 2016 (15)
  • July 2016 (13)
  • June 2016 (13)
  • May 2016 (13)
  • April 2016 (12)
  • March 2016 (13)
  • February 2016 (12)
  • January 2016 (13)
  • December 2015 (14)
  • November 2015 (14)
  • October 2015 (13)
  • September 2015 (13)
  • August 2015 (18)
  • July 2015 (16)
  • June 2015 (13)
  • May 2015 (13)
  • April 2015 (14)
  • March 2015 (15)
  • February 2015 (13)
  • January 2015 (13)
  • December 2014 (14)
  • November 2014 (13)
  • October 2014 (13)
  • September 2014 (12)
  • August 2014 (15)
  • July 2014 (13)
  • June 2014 (13)
  • May 2014 (14)
  • April 2014 (14)
  • March 2014 (10)
  • February 2014 (11)
  • January 2014 (13)
  • December 2013 (14)
  • November 2013 (13)
  • October 2013 (14)
  • September 2013 (12)
  • August 2013 (14)
  • July 2013 (10)
  • June 2013 (14)
  • May 2013 (14)
  • April 2013 (14)
  • March 2013 (15)
  • February 2013 (14)
  • January 2013 (13)
  • December 2012 (14)
  • November 2012 (16)
  • October 2012 (13)
  • September 2012 (14)
  • August 2012 (16)
  • July 2012 (12)
  • June 2012 (16)
  • May 2012 (21)
  • April 2012 (18)
  • March 2012 (20)
  • February 2012 (23)
  • January 2012 (31)
  • December 2011 (35)
  • November 2011 (33)
  • October 2011 (32)
  • September 2011 (29)
  • August 2011 (35)
  • July 2011 (33)
  • June 2011 (25)
  • May 2011 (31)
  • April 2011 (30)
  • March 2011 (34)
  • February 2011 (31)
  • January 2011 (33)
  • December 2010 (33)
  • November 2010 (39)
  • October 2010 (26)
All Things Andy Gavin
Copyright © 2023 All Rights Reserved
Programmed by Andy Gavin