Japanese Cuisine in Pasadena

A couple of weeks ago, I took a road trip with one of my closest friends to Southern California to check out the Super Bloom in Anza Borrego Desert State Park. It’s a long drive so we stopped in Los Angeles County to split up the drive both ways. Along with the beautiful wildflowers, there were plenty of cactus and Ocotillo. I even got an opportunity to do some four wheeling from one end of the desert to the other.  If you want to see more desert or dessert photos, follow my Instagram account.


On the return home, we stayed in Pasadena for the night. After a few days of mediocre food in the desert, we were interested in some fresh sushi. With some research, I discovered the recently opened Sushi Enya.  

The restaurant doesn’t take reservations, so we made our way to Colorado Blvd and were lucky to get seats at the sushi bar. We decided on the omakase dinner which would be a three hour affair and included welcome tea, about twelve pieces of sushi, soup, two appetizers, a hand roll, and homemade dessert.

The meal was very well paced and service was both friendly and impeccable. The waitstaff had eyes like hawks because as soon as you were done with a plate, someone would remove it as quick as lightning. A new cloth napkin would appear if you stepped away. I was getting quite full and made a comment to the sushi chef and he said he would use less rice for my remaining nigiri. I was also impressed to see a female sushi chef, even though she wasn’t ours. I heard women don’t make good sushi chefs because their hands are warmer than mens, which is not good for fresh fish. This was my first encounter with a female sushi chef.  I thought the dinner was excellent. After “slumming it” the past few days, it felt like a worthy occasion.  

Our hotel check out was noon the next day. We both planned to work out in the gym in the morning before check out. We would also have a final meal in Pasadena before the long drive back to the Bay Area. I didn’t really want to work out, but luckily I did. Otherwise, I would never have met San Francisco Giants Catcher Buster Posey! He was pretty cool about taking a photo with me.


After our work out, my friend wanted ramen so I sent a text to another friend, a Pasadena resident for a recommendation. He mentioned a ramen place called Ramen Tatsunoya. It’s special because this is the only Ramen Tatsunoya outside Japan. I was sold. I ordered the favorite Koku Tonkotsu which has rich broth with pork back fat, spicy miso, garlic, and burned onion oil. I added a flavored egg. This bowl was pure comfort. The ramen noodles are a bit thinner than I’m used to, but I thought the consistency lightened it up. This must be how they make ramen in Japan. It tasted different, but felt legit.


We made great choices in Pasadena, Japanese cuisine and hitting the gym!

Noodle Theory Provisions: Oodles of Noodles

Noodle Theory Provisions is an Asian fusion noodle shop that opened a few months ago in North Oakland. It borders the City of Emeryville and is a haven for noodle lovers like me. Noodle Theory Provisions is chef/owner Louis Kao’s second restaurant after many years committed to Noodle Theory on Claremont Avenue. I have dined at Noodle Theory Provisions (Provisions) twice since it opened and the food has been impressive both times.
On the appetizer list, I wanted to be healthy and tried the seaweed tofu salad with bean sprouts and mung bean noodles. This cold noodle dish pleasantly surprised me. I enjoyed the cold appetizer and found it refreshing especially for a warm day. I may even try replicating this dish this summer.
Provisions has a list of soup noodles as well as saucy and sautéed noodles. The soup noodle bowl I enjoyed was the grilled Niman Ranch spicy pork loin ramen in a peanut lime cilantro broth. For some funny reason, the bowl brought back fond childhood memories of eating Top Ramen at home with leftover pork chop. Of course this tasted a million times better, but the comfort felt the same.

On one occasion, I had the Panko crusted Cod over warm ginger scallion noodles. Ginger and scallion produce two of my favorite flavors and together it creates the perfect harmony for the noodles to sing in. With that said, the cod was slightly overcooked and left me a little disappointed.  

After eating the grilled Korean marinated short rib over a kimchee chow mein the first time, I ordered it again on my second visit. I will probably have it on every future visit because it’s so good. I mean, who doesn’t love Korean BBQ short ribs? It is a perfect combination with the spicy and tangy kimchee noodles. I often see kimchee fried rice, but kimchee noodles is genius.  

On my second visit, I had dessert which was the Calamansi Lime Icebox Pie. The extreme cold and creaminess gave it the feel of a frozen ice cream, and the citrus flavor and graham cracker crust reminded me of a key lime pie. The blackberry sauce added another dimension. I was amazed at how delicious this was.  

If you are a noodle fan, check out Noodle Theory or Noodle Theory Provisions.  

The Best Things I Ate: San Diego

I was in San Diego last weekend. A lot has changed since I lived there twenty years ago including the food scene. That’s probably true everywhere. Food has changed a lot in the last twenty years. Another change is that you can easily find the best foods to eat even when you are a visitor.

My trip to San Diego had me searching for some of the bests. The best breakfast/brunch goes to Hash House A Go Go in Hillcrest. People rave about the Sage Fried Chicken and Bacon Waffles. While I thoroughly enjoyed the fried chicken (not so much the waffle), it was the B.L.T. Mary that surprised me and impressed me.
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My Bloody Mary came with bacon, lettuce, tomato, toast, and mayo. I was now able to build half a sandwich as well as have a drink. What a clever and fun concept! Realistically, this was all I needed to call brunch.
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The best place for a bowl of ramen noodles is a hip place called Underbelly in Little Italy. I enjoyed my ramen, but loved the ambiance. At Underbelly, you place your order, pay for your meal, and then take a seat. We were seated at the bar. The walls are made of glass so you feel like you are eating outside.
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I ordered the Belly of the Beasts Ramen which included a soft boiled egg, oxtail dumplings, smoked brisket, and hoisin glazed short rib. When my order arrived, it didn’t come with a soup spoon. The story behind this is that they say that in Japan they don’t use soup spoons for ramen and the soup is meant to be slurped. I followed the rule and after consuming everything in my bowl with chopsticks, I slurped down the remaining broth. Delicious!
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I saved the best thing I ate in San Diego for last. The best thing I had was a donut from the Donut Bar in Downtown. While the Donut Bar also has a version of the donut croissant combination called the crobar, it is not their best offering.
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I tried quite a few donuts and my favorite by far was the strawberry split. They take a deep fluffy sugar donut, cut it in half and stuff it with whipped cream and strawberries. While donuts are typically eaten as a form of breakfast, this one makes for a great dessert. I had the strawberry split twice during my short visit, after all it was the best thing I ate in San Diego.
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The Ramen Shop: Making Ramen Trendy in Oakland

The Ramen Shop joins a long list of Oakland restaurants who’s chef owners trained in the Chez Panisse kitchen. Other restaurants/bakeries include Cosecha, Bakesale Betty, Oliveto, Boot and Shoe Service, Camino, and Pizzaiola.
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Last night my BFF and I arrived at the Ramen Shop for a late night meal. The restaurant has a cool vibe with hip music. On weekends they stay open until midnight. We arrived after 9pm and waited about 25 minutes to be seated at their restaurant bar. It was nice to be able to have a view of the preparation and cooking.
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We started with an appetizer to share. We picked the fried rice which came with pork and sardines. My BFF thought this dish may have been influenced by the Chinese fried rice dish that is made with chicken and salty fish. We both loved it. The flavors were bold and exotic and I liked the consistency and textures of the ingredients.
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We each got our own bowl of ramen. They make their noodles in house. My BFF ordered the ramen that came with clams, pork, seaweed, and half a soft boiled egg. The broth was light and was likely a seafood base.
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My bowl of ramen had a miso based soup which is thicker in consistency and came with black cod, pork, and half a soft boiled egg. The egg in both our bowls were steeped in a soy mirin mixture that gives it extra flavor.
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The bowls of noodles at the Ramen Shop are priced at about $15. Some may say that is not worth the price of a bowl of noodles. You do get high quality ingredients and it is worth the price for me when my alternative is Orenchi in Santa Clara, a long trek away. The Ramen Shop is making ramen trendy in Oakland.

Farewell to Foie

There are only two weeks left before California bans foie gras forever. Foie gras is fattened duck or goose liver. The reason for the ban is the inhumane method of force feeding the ducks in order to fatten up the liver. This process makes for a rich, buttery delicacy.

Last week a friend of mine forwarded a marketing email for foie gras ramen. Chef Hiro Sone of Bar Terra in St. Helena and Ame in San Francisco have added it to their menu until the ban. I became intrigued by this $24.95 bowl of ramen.

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I wasn’t prepared to eat at Ame, the fancy restaurant inside the St. Regis Hotel, but the bowl of ramen was also being offered at their bar or lounge. I came out to the City early today and wanted to try this “heaven in a bowl”. I texted my friend in Palo Alto who met me in San Francisco within an hour.

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Eric was our bartender/server at the lounge. He knew we came for the ramen and the more he talked about it, I got that if I wanted to look like I knew what I was talking about, I should be referring to it as “foie”. He sold me a red lager from Japan called Coeda that was to pair with the “foie”.

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Our bowls of ramen came out and looked delicious. It had a miso based broth, two wontons, grilled corn, and mustard greens. The perfectly seared “foie” lay on top. Was it the best ramen I have ever had? Probably not. I still heart Orenchi in Santa Clara, but I enjoyed everything about this bowl of goodness. It was simple, delicate, and filled my heart with happiness. The “foie” was awesome and surprising so were the wontons. I have never left a ramen bowl dry until today.

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Reminder: Only two weeks left!

Revel in Seattle

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My last meal on this trip to the Pacific Northwest was brunch at a trendy place called Revel in Seattle. It’s about three miles away from Downtown in an area called Fremont. Revel serves Korean fusion food. My friend and I sat at the kitchen counter where food was also being plated. This gave us a great view of the chefs in action.

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I wasn’t planning to have a cocktail, but the Kimchi Bloody Mary was calling to me. I asked the waitress what she thought of it and she said it was really good. Why not? It was my last day of vacation. It was a pretty drink that came with an olive and Chinese long beans. The drink was lined with Korean chili powder as well. I’m glad I had it because it was really tasty and packed a punch.

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My friend and I decided to share two dishes. I ordered the Revel ramen with pork belly and kimchi. The ramen had a good consistency, the pork belly was sliced thin and melts in your mouth, the kimchi was a good balance of spice, and the broth was flavorful and comforting. It also came with a perfect soft boiled egg.

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My friend ordered the short ribs and eggs, arugula, chimichurri, and rice. I was watching the chefs throw marinated short ribs on the grill and slice them. I also had a great view of them constantly fry up perfect pairs of eggs in pans. I was anxiously awaiting this rice bowl. The flavor of the beef was spot on and the runny yolk mixed with the rice sent me home. I thought the chimichurri sauce gave it a pretty green color as well as a hint of tartness. It also had me thinking rice and beef make for a good breakfast.

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After traveling for a week, this was such a great meal to end my vacation. Revel transcends Asian comfort food into hip and cool.

Orenchi Ramen: A Perfect Harmony of Soup and Noodles

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When people think ramen, the first thing that comes to mind is probably an instant bag of noodles that cost pennies. For Asians, it is comparable to Kraft macaroni and cheese as a college staple.

I became introduced to restaurants that exclusively served bowls of ramen noodles living in Los Angeles in the mid 1990s. Being 500 miles from home, a bowl of ramen gave me a sense of comfort. These bowls were much more sophisticated than throwing a bag of dried noodles into a pot of boiling water.

I’ve had a few good bowls of ramen in the Bay Area. If I were on the show “The Best Thing I Ever Ate,” I would be confident to announce ramen at Orenchi Ramen in Santa Clara. I’ve never had better.

The two key factors in a good bowl of ramen are the noodles and the soup broth. The noodles used at Orenchi are thick noodles that are springy and neither too soft nor too hard. The broth is made with pork, chicken, seafood, and vegetables and cooked for a minimum of 18 hours.

The menu at Orenchi is fairly simple. You have a choice of three types of ramen which are shoyu (soy base), shio (salt base), and Orenchi (tonkotsu or pork bone base). I cannot get enough of the Orenchi Ramen which comes with pork, green onion, bamboo shoots, mushrooms, sesame, nori seaweed, and a soft boiled seasoned egg. It is pure delight.

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There are also a number of appetizers at Orenchi, but there really is only one reason to go there. The ramen at Orenchi is indeed the perfect harmony of soup and noodles. If only it was closer to me!

Sumika in Los Altos is their sister restaurant that serves grilled meats and things. This year it was included in the Michelin guide and I hope to try it someday soon.