“Fourth Street” is a commercial district in Berkeley bustling with shops and restaurants. I have always considered it to be a cool and hidden shopping area in the East Bay. One of the restaurants located on Fourth Street is Iyasare serving modern Japanese comfort food. Although its been around for over five years, I recently dined there for the first time.
A friend and I had early reservations on a Friday at Iyasare. It was the first time for both of us so we spent some time thoroughly reviewing the menu. We ordered the bacon mochi, one of restaurant recommendations. The mochi is grilled and wrapped with smoked bacon and seasoned with housemade teriyaki sauce and served on crispy nori seaweed. It was four to an order so it was perfect for sharing. The texture of mochi softens as it’s grilled and offers a chewy texture that I find fun to eat. In addition, the sweetness of the mochi and the saltiness of the bacon is a winning flavor combination.
For my main, I ordered the housemade squid ink pasta with a sea urchin or uni cream sauce. The plate was colorful and beautiful with the squid ink pasta drenched in uni cream with chanterelle mushrooms and topped with squid and uni. My friend who doesn’t like uni tried a bite and really enjoyed it. It was rich and delicious and gave me the feeling of a guilty pleasure.
My friend ordered the wagyu bavette steak cooked with a Japanese spice rub and chanterelle mushrooms. I had a bite of the steak and the Japanese flavoring was truly present and the texture was “like butter.” This dish was another home run.
For dessert, we shared the choco-peanut which is chocolate ice cream, shortbread cookies, peanut butter caramel, and brown butter milk powder. If you like chocolate and peanut butter like we do, you would enjoy this dessert that I can’t believe is influenced by the Reese’s Peanut Butter Cup.
Dining at Iyasare was a treat and although there was something very comforting about the food, it had a modern twist. I do plan to return to Iyasare for lunch where I can try their take on Japanese comfort food that I’m more accustomed to like ramen and karaage.
Tonight I had a craving for Filipino food. I have been thinking about a recent lunch that my best friend and I had in Santa Ana, California. I had bookmarked Irenia when I was doing my research on places to eat near Disneyland. Los Angeles food critic Jonathon Gold had included Irenia on a list of Best Restaurants in Los Angeles. Irenia was only a handful of restaurants located in Orange County so my curiousity was piqued.
We were on holiday, so cocktails during lunch was a no brainer. My BFF got the Purple Drank which was made with gin, coconut rum, ube, and pineapple. Although it wasn’t on the menu, I was able to get a Petite Colada. There is definitely something about drinking from a coconut that sends warm vacation vibes.
Our waiter recommended the Dilis, baby anchovies. I don’t know why I was surprised when a bowl of hundreds of tiny fried anchovies were set in front of us. How bad could it be if they are fried right? Right, because I actually really enjoyed these delicacies. It came with some vinegar to dip them in, which I didn’t really need. It was a fun snack that I kept munching on.
I ordered the Chicken Inasal rice bowl. The pan roasted chicken thigh came with sautéed Chinese broccoli and zucchini. The grilled chicken had a nice crispness and the flavor was out of this world. I definitely could taste a mix of vinegar and soy, like you would find in adobo.
My BFF ordered the pancit which was described as egg noodles with a soft boiled egg, chicken skin chiccharron, fried garlic, and scallion. It didn’t taste like pancit that we are accustomed to. I think it was the sauce that was problematic. The flavors were one dimensional and fell flat. She let the waiter know it wasn’t what she expected and did not like it. He explained that there were different varieties of pancit, but offered to have the kitchen make her something else. Since we had some time constraints, she declined.
To make up for the dish, our waiter brought us a dessert on the house. The ube brown sugar pie was a nice way to end the meal. Ube is a purple yam. The pie offered a nice caramelization and the fresh whipped cream lightened up the sweetness.
Irenia offers some very traditional Filipino dishes with a modern twist. Minus the pancit, I thought Irenia was excellent. Looking at the full menu, it’s very clear that they aren’t afraid to use vegetables which I can appreciate from a restaurant serving Filipino cuisine. If you are near Santa Ana, I would recommend a visit to Irenia.