Tokyo Table Sake Night - CLOSED

Last night I went out with my FoodDigger coworkers to Tokyo Table's Sake Night event. This was the third instance of a supposedly monthly event, but the turn out was relatively low. They claim it has to do with the short two-week notice, but I also wouldn't discount the $10 price increase to $45 per person. Still, $45 gets you unlimited sake and food pairings. I definitely saw groups of people emphasizing the tasting a little less than the actual downing of plastic cup after cup of alcohol.

Personally, I've been a fan of sake ever since my first cup. I have never developed a taste for wine, but beer and sake are my drinks of choice with a meal. Perhaps this has to do with the fact that sake, although frequently referred to as rice wine, is actually more similar to rice beer because of its fermenting process. Rice is fermented through the help of a specific mold instead of hops used in beer, but they are both processed from grain not fruit like wines. With my Moleskine reporter pad in hand, I ventured into the restaurant. Unfortunately, I did not bring my camera. Instead, I scanned images of the complimentary info cards they provided with most of the sakes. I will go through each one and explain my impressions of them. Frequently, my opinion will not match the descriptions on the cards, but I'm speaking as a sake newbie so I haven't developed quite such a sophisticated palette. Before I review each booth for the food and the alcohol, I will explain some terms common for sake and wine in general.

Premium class sakes have designations that let you know roughly the quality of the wine. They're primarily classified according to two major criteria: whether additional alcohol is added to extract flavor and how much the rice is milled before brewing. When pure distilled alcohol is added, additional water is also added so the alcohol content remains the same. This is called honjozo sake. In contrast, junmai sake is made with only the rice, water and fermentation mold without additional alcohol. This tends to be more expensive because of its purity and also more complex in flavor and body.

Before sake is brewed, the rice needs to be milled to remove the husk and other impurities. The more the rice is milled, the smaller the kernels and purer the drink. All junmai sakes must be made from rice milled to at least 70% of its original size. Sake from rice milled to at least 60% is termed ginjo. This process of further rice polishing is labor intensive and adds significant costs to the process. Once the polishing has reached 50% or more, the sake is now classified daiginjo.

Here is a list of terms I will use to describe each sake. They are pulled from Wikipedia's list of wine descriptors and can be used for all types of wine.
Acidic-noticeable sense of acidity or tartness
Balanced-all flavors pronounced equally
Body-sense of alcohol or feeling in the mouth
Bouquet-layers of aromas and flavors
Closed-not especially aromatic
Complex-deep flavors with combinations of aromas
Dry-lacking sensation of sweetness
Finish-perception and lingering feeling after swallowing
Hot-overly alcoholic
Sweet-sensation of sugars

Now join me for my first real exploration of this delicious Japanese spirit. I will run through each booth with my impressions of the sake, food and the combination of both.

Booth 8
Though technically the last booth, this was the bar at the front of the restaurant and so the first to greet customers. A friendly waitress poured from silver martini shakers house saketinis, fruity girl drinks that I'm not ashamed to like. They were cold and refreshing, crushed ice gave them a slushy consistency with hardly a tinge of alcohol. The first one was the Key Lime Saketini, slightly tart and acidic but tasted watered down. Second, our bartender poured out little plastic cups of Yuzu Saketinis, using the fruit of the Japanese citrus yuzu. It's not a common fruit in the States, but you'll most likely encounter it in ponzu sauce. This second martini was better than the first, the flavors more pronounced but still lacking all that much depth. The third Saketini, Geri's Berries, had all the flavor that the other two lacked. It was made of a mixture of fruit juices including pomegranate which manifested itself heavily in the drink.

Booth 1


Making my way back to the proper first booth, I came across a young waiter wearing a sponsored kimono with red, green and yellow accents. He bid me over to his table to try the three sakes with pairing of miso cod and albacore delight rolls. The miso cod was delicate, balancing well with the light miso-soy and scallions. The albacore sushi was actually quite rich and truly a delight. Even though I typically shun special California rolls labeled "sushi" I can indulge in my inner crab and avocado roll from time to time. The tuna was more of an afterthought. Initially, the waiter poured me the kanchiku. The description was not far off, I definitely tasted a fruity finish but it felt slightly too hot for me. The jun shimeharitsu did not have the overpowering alcoholic taste of the previous sake, but felt light and crisp. This was especially memorable because I distinctly remember how aromatic it was as I brought the glass to my lips. The dassai did not taste particularly complex, but it was well balanced. Not counting the first three saketinis, I handled my first three glasses pretty well. No effects yet.

Booth 7
Unfortunately, I do not have any cool collectors' sake cards for the two shochikubai sakes at booth 7. Kevin, the server, explained that these were the two house sakes that are used to make the saketinis. Under the watchful guise of the shochikubai sales rep, he explained to me how the special shochikubai organic is a draft sake. Draft meaning, in Japan, unpasteurized to maintain a smoother taste. I couldn't taste any difference, but its nice to know that the rice is organic with no preservatives or sulfites. For your information, sulfites in red wine give me the worst headache. Kevin told me this is paired best with cold or vinegar-marinated foods, but he was serving char-siu and lobster dynamite, neither of which could be considered cold or light. The char-siu, prepared in house, was deliciously fatty and would have gone well with a bowl of ramen. The lobster dynamite, a combination of lobster, broccoli and creamy dynamite sauce was mouth-watering. I actually came back for seconds of that later on in the night. The shochikubai ginjo is the house sake. I thought the flavors were transparent, very straight-forward and bold. I appreciated it for its boldness, but I typically like a more subtle wine where I have to search out the hidden flavors.

Booth 2


A hapa waiter with a cheerful disposition dispensed the next three sakes. His table featured anago tempura (deep-fried sea eel) and unagi & avocado rolls. To pair with the anago, he poured the jinyu 100 poems because of its sweetness and complex bouquet. Typically when matching sakes to food, the heavier the food, the lighter the sake and vice versa. You don't want to be overwhelmed with too many flavors, nor do you want to be underwhelmed. The jinyu 100 poems had a fruity, sweet flavor that I greatly enjoyed. It lacked the astringency of the other drier sakes. For the more flavorful unagi roll, my hapa friend selected the kurosawa kimoto and kikusui. Both these sakes felt empty or undistinguished. They felt too dry for me, even when paired with food. After another three glasses of alcohol, I waved good-bye to my hapa buddy and moved on.

Booth 6


Across the room, the waitress at booth 6 caught my eye. I wandered over, made a little idle chit-chat. Hey, I was there to socialize and plug our upcoming website fooddigger.com. "So, how long have you worked here?" Tamanohikari tasted too dry, but the pleasant finish of rice made me reconsider my first impression. I always enjoy rice flavors; when you taste it, it almost feels like a reward. Paired with the hamachi carpaccio, the sake did improve. For the life of me, I could not figure out how the hamachi was a carpaccio and not just a sashimi. The menu said it was sprinkled with a ponzu dressing, but I felt that the dressing was hardly noticeable. "So, you worked as a bartender, that's impressive." I preferred the daishichi kimoto, with its sweetness and airy body. "Yeah, I'm a food blogger. Check out my blog sometime." The yuzu pepper chicken was by far the worst dish of the night. Some parts were burnt, obviously overcooked and dry. It had not flavor beyond a protein supplement. "Well...I guess I'll see you around." I walked away, slightly more informed, but also a bit dejected.

Booth 3


Good thing booth 3 only had two sakes and some hearty food. At this point, I was feeling ten little glasses of sake and four tiny saketini shots (I went back for another Geri's Berries). The Szechuan-style spicy tofu hit the spot. Served in a cup because of its soupy consistency, the spiciness took some of the edge off the alcohol. It actually went well with the nanbu bijin, which had a sweet, soft finish. The lightness of the sake balanced the weight of the tofu sauce. I reluctantly tried one of the Philadelphia rolls. I've always been skeptical of cream cheese and salmon sushi, and rightly so. The Philly roll was cloying, stuck to my mouth with an unpleasant texture. I finished it before moving on to the shirakabegura. This sake definitely had a grainy rice flavor, but it interestingly also had a thick body that lingered in my mouth. It felt denser than the sakes before. Finishing this booth, I took a break at the water table and cleansed both my palette and my head. I wasn't drunk, but the alcohol had blunted my taste buds and I started to worry that I won't be able to fully experience the rest of the sake. Still, there were two more booths to go, including their most expensive sake.

Booth 5


Considering how much I've had to drink at this point, I still managed to maintain a pretty lucid conversation with this waitress. She explained to me the different grades of premium sake, what all the Japanese meant. I also asked her about serving the sake warm. It seems that only cheap sake is served warm because the heat masks the flavor. All the sake served tonight was slightly chilled. I think I managed to appear relatively sober speaking to her, though apparently not sober enough. The yaemon, paired with tempura roll worked nicely. A fruity flavor seemed to work together well with fried foods. The otokoyama had a medium body, nothing extraordinary. I had that with the ginger Kurobuta pork. This pork, known commonly as Berkshire pork, is known for its intense marbling. Unlike typical American pigs that are now bred lean to suit market preference, Berkshire pigs are prized for the richness of flavor. They are often compared to the wagyu beef, mostly notably from the Kobe area of Japan.

Booth 4


I saved their best sake for last. While I did agree that the kubotoa manju had all the complexity that you would expect in an ultra-premium sake, I didn't find it especially delicious. Just because it has richness of flavor, doesn't mean that those flavors worked well together. Just to make sure, I had another glass of the kubota manju. Still nothing struck me besides its smoothness. I actually preferred the lesser okunomatsu with its sweet rice flavor. At this point, I have gotten a better sense of the flavors I like to experience in my sakes. The agadashi eggplant was sadly served too cold to be properly enjoyed. The tuna tataki salad however, couldn't suffer from being cold. It tasted soft and buttery.

All in all, this was a truly gratifying experience. My boss drove me home (always have a designated driver for tastings) where I compiled the information I heard and the notes I took. I discovered that like white wine, I enjoyed sweeter sakes with long finishes. The additional pronounced flavor of rice is also a plus. I encourage you to try a sake at your next Japanese meal. Look for anything that says ginjo, daiginjo or jumai and you should be okay.

My Favorites: Jun Shimaeharitsu and Jinyu 100 Poems

Thanks to John Gauntner of sake-world.com for sake information.

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Chinese Sticky Rice 糯米飯

I have not been able to find very many good sticky rice (糯米飯）recipes online. This wonderful dish was a Thanksgiving staple in my house for years, our Chinese answer to traditional stuffing. For each step, I have included some interesting facts as an aside in italics. Here's my recipe; there are quite a few steps, but I'll try to make it as simple as I can.

Inactive Prep Time: 30 mins
Active Cook Time: 40 mins
Serves 3 as a main course, 5-6 as a side

1 1/2 cups glutinous rice
1/2 cup jasmine rice
3 Chinese sausages
8 Dried shiitake mushrooms
1/4 bunch of cilantro
1/2 yellow or white onion
2 stalks green onions
1 cup chicken broth or stock
1 tbls. rice wine or cooking brandy
2 tsps. soy sauce
1 tbls. oyster sauce
2 tsps. sweet chili sauce

1. Find a short-grain glutinous rice. This is the one I picked up at my local 99 Ranch. It is also known as sweet rice. For this recipe, I mix 3 parts short-grain rice with 4 parts Jasmine rice. Do not wash the rice, but instead soak it in cold water.

Rice is made up of two types of starch: amylose, a long chain of glucose, and amylopectin, branched chains of glucose. Long-grain rice has more amylose and need more water to cook than short-grain rice which has more amylopectin. The more amylopectin, the softer and stickier the texture of the rice. Arborio rice used in Italian risotto is short- to medium-grain resulting in a fluffy texture similar to sticky rice.

2. Soak the dried shiitake mushrooms in warm water to allow them to rehydrate.

Shiitake mushrooms are cultivated decomposers that grow on rotting oak trees. Chinese have been harvesting shiitakes since the 13th century. Studies have linked these mushrooms to tumor inhibition in humans. Contrary to popular belief, mushrooms should be washed before preparation and not just brushed. They will not absorb much water considering they are mostly water to begin with.

3. While the mushrooms and rice are soaking, begin chopping the onion, green onion and cilantro. Set the green onion and cilantro aside in the fridge under a damp paper towel for garnish.

Cilantro is actually the plant that grows from coriander seed. Though they are the same plant, the taste is widely different and cannot be substituted. Cilantro grows in sand, so make sure to wash it thoroughly. If you want it to keep longer in your fridge, put it into a small bottle of water like a vase. Even then, make sure to use it in less than a week or so.

4. Remove the shiitakes from the water but reserve the soaking liquid. It will be used to cook the rice and infuse it with mushroom flavor (I hate the word "infuse" in cooking, but in this case it actually applies). Reserve two mushrooms whole and place to the side. Chop the remainder of the mushrooms finely. When chopping the mushrooms, remove the stem; they are typically too woody and not good eats very fun to chew on.

5. Slice the sausage into quarters lengthwise. Then chop those quarters into small pieces. It is a versatile ingredient that lasts long and is useful for all types of stir-fries. You can find it at most Chinese groceries.

6. Heat a large frying pan or wok on medium-high until a drop of water sizzles. Combine the sausage, onion and mushrooms and place in the pan. Don't add extra oil because the sausage has plenty of fat to fry the shiitakes and onions. Add a dash of rice wine or brandy and stir-fry until the onions have turned golden brown, about 5 minutes. Add soy sauce and oyster sauce to the mixture. Be careful not to add too much, although at this point it will be excessively salty because it will also flavor the rice later.

Oyster sauce is actually made from oysters unlike its counterpart hoisin sauce which means seafood sauce but has no seafood ingredients.

This is what the mixture should look like at the point of adding the oyster and soy sauces. Notice that the onions have softened and that the sausage has browned nicely. This kind of sausage needs to be fully-cooked before eating.

On lazy nights, simply place two sausage on top of the raw rice and water in your rice cooker and let it all cook together. The sausage will flavor the rice and the steam will cook the sausage thoroughly. Consider adding a steamer attachment that comes with most modern rice cookers and steaming some vegetables at the same time.

7. Drain the rice and put into a medium to large pot with a lid. Place the reserved two shiitake mushrooms in with the rice. Pour in equal parts of the liquid used to soak the mushrooms and chicken broth. The liquid should come cover the rice. Lid the pot, keeping it to one side to let a small opening for steam to escape. Turn the heat to medium-low.

8. When the rice has absorbed some of the liquid, about 10 minutes, spoon the fried mixture over the rice. Do not stir or otherwise disturb the rice yet. It is not done. Recover the pot and let it cook for an additional 10 minutes or so.

9. When the rice has finished cooking and absorbed all of the free-standing liquid, it should reach this consistency. At this point, you can stir the rice to incorporate all the ingredients together. Also, you can add additional oyster sauce to taste. To plate like my serving suggestion above, fill a bowl with sticky rice and simply turn over onto a place. Garnish with green onion, cilantro and sweet chili sauce.

There are many variations to the recipe. Some ingredients I would consider adding include dried shrimp and Chinese dried pork. As I mentioned before, consider using this as an alternative to stuffing. It is great as a main course to a simple meal or a side dish to a more elaborate feast.


Some research from On Food and Cooking by Harold McGee.

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New York Food Fest 2008

So once again I'm in the Big Apple soaking in the culture of the American City. Since this is my second trip in less than seven months, I was not as concerned with hitting a whirlwind of places. Instead, I took my time, tried to drop the tourist act and soaked up the city at my own pace.

Crif Dogs was one of the places I missed last time I was in town. I had meant to check it out upon recommendation by my New Yorker girlfriend, but I was so enthralled with Gray's that I just never made it out to St. Mark's.

Looking at the menu, I could easily tell what kind of crowd this place caters to. They feature four "Stoner Pack" meals "for those of you who practice the wake and bake theory of life." Well seeing as how I don't subscribe to that philosophy, I went for two original Crif Dogs, handmade and naturally smoked.

Since I wanted to get the full flavor of the frank, I had mine topped simply with sauerkraut and relish. The hot dog had a nice crispness to it, quite a bit different in texture from the wieners I'm used to. I also tried the tsunami dog, which was bacon wrapped and topped with pineapple, teriyaki sauce and green onions. The pineapples and green onions went great together, but the bacon might have been overkill. I'll have to say though, I still prefer Pink's in LA as the best hot dogs I've had.

Even though I spent a healthy afternoon playing Gears of War on Xbox (yes, I flew to NY to play video games), I coincidentally ended up in St. Mark's again that night for dinner. Originally, I planned to go to a Moroccan restaurant across the street; for the record, their menu did look quite appetizing. However, since they didn't seat my friends and I after waiting close to an hour, I'll give them enough of a demerit to not go back.

We crossed the street to Dumpling Man. Apparently Dumpling Man is also Zagat rated, and rated well too. It's a narrow counter restaurant with few frills. Customers can watch their dumplings being made fresh and either steamed or fried to order. Their seasonal specialty kim chee dumpling was a creative and delicious take on Chinese style dumplings. After ordering, I noticed that several reviews placed conveniently in the restaurant suggested the shrimp, so I ordered one of those also. Trying both dumplings with the green cilantro sauce, I'll have to give both originality and taste points to the Korean dumpling. Yes, that is my friend very excited for his dumpling.

The next morning, well more like afternoon considering I was still on Pacific time and I went back to the Xbox for several hours after dinner, I went out for some mac and cheese. Although I heard about S'mac through a friend's recommendation, I also found out that Oprah had endorsed this place. With an endorsement from her, how can you not win over everyone...oh wait.

Make sure you click on this image to get a close-up of that cheesy, melty goodness. Served in an individual skillet too? I felt like a king of macaroni, except I was sharing with someone else. This is the All-American Mac, a blend of American and cheddar cheese, browned to form a crunchy crust. As you might imagine, everything in this restaurant is intensely rich and salty. Luckily I shared this mac; I doubt I could've finished one on my own. Also, I believe they intentionally keep this place too hot to make you buy their overpriced drinks (mostly Jones sodas).

Alright, although I was eager to come back to NY to go to Crif Dogs, I mostly wanted to come to Sylvia's for their soul food. Located in Harlem, not far from the Apollo Theater, Sylvia's is a hot tourist spot. They try hard to shed their street reputation and strive for friendly service paired with mouthwatering, hearty dishes.

I came for an early lunch, early enough that they were still serving the biscuits from breakfast. Although they do serve some famous cornbread, as referenced on an episode of 30 Rock, their biscuits stole the show. I watched my friend's face melt as he bit into that fluffy, buttery pastry. Eagerly, I tried my own; instantly, neither one of us could get enough. The only thing that held us back was the promise of more food...much, much more food to come.

Where can you order BOTH fried chicken and ribs for lunch? Same place where you pay four dollars for Grandma Julia fruit punch, which tasted like Kool-Aid made with seltzer water. The drink was the only mediocre thing however, the rest of my lunch with sides of buttered corn and potato salad was heavenly. Tender chicken and ribs that fell off the bone made my knees buckle. Combined with Sylvia's house hot sauce, this lunch brought my understanding of soul food to a new level. My friend's collard greens cooked with turkey were also the best collard greens I've ever had. They managed maintain their structure and not become a soggy mess. I'm sure someone will argue with me that Sylvia's is too much of a tourist trap nowadays and not very authentic. I'd challenge anyone to try their food and not tell me it's worth a trip in itself.

Now I'll admit this picture does not look very appetizing at all. But sometimes good food is best tasted with eyes closed. I bought this gyros sandwich off a cart at 2 am on 52nd and 8th. It's so nice to be in the big city where I can just walk downstairs and get food in the middle of the night. But not just food, good food. There's a reason why there was a line for a push cart.

Now this gyros was far from traditional. I actually have no idea what he put inside it, but whatever sauce it was brought the whole thing together. It wasn't the usual tzatziki, it was spicy and red. The texture was slight mushy, but the flavor was all there.

Now I contrast the good street food with the bad fast food. Whereas I previously mentioned that not all good food looks appetizing, this is a case where you can judge the book by its cover. Does this look familiar? If you guessed McDonald's cheeseburger, you wouldn't be far from the truth as far as taste and appearance. This is a White Castle slider made famous by Harold & Kumar. It does taste remarkably like miniature McDonald's. I've even heard that theses aren't much better fresh than they are frozen and reheated. For my money, I'd rather opt for McDonald's double cheeseburger, which strangely enough, costs the same as a single.

One of my last nights in NY I had dinner at the first Jamaican restaurant I've ever seen. Negril, not Ne Grill as I initially thought, is a beach in Jamaica. This appetizer shown on the right is ackee bruscetta served on cassava toast. Ackee is a tropical fruit related to lychee supposedly of culinary importance to the island nation. Personally, I found it to be bland, but I probably didn't have the best representation of ackee. Also, this fruit is poisonous.

Although this is not actually my entree, I thought this oxtail stew looked better than my goat stew wrapped in burritoesque tortilla. Stew are a big part of Caribbean food, which doesn't surprise me. It is a hearty and makes the most use of scraps and bits of leftover meat as would be appropriate for slave food of the time. This is why there are few Jamaican restaurants; it just isn't very sophisticated in ingredients. That doesn't mean it can't be good, just suited for a different crowd.

Now for the last restaurant I am going to review, I only have a picture of the cotton candy machine outside of the restaurant. I didn't anticipate eating here, so I wasn't prepared with my camera. If you've walked down St. Mark's place, the saccharine smell of cotton candy would have pointed you to Kenka. This restaurant was lively, a popular hangout for NYU students. Apparently they banned sake bombing precisely because it was too popular. Oh plus the disruptive yelling and fist pounding didn't contribute to a dining environment. Kenka serves small Japanese plates in an izakaya style with a wide selection of sake and a few Japanese beers. I enjoyed the place and would love to come back again either for a late night meal or a happy hour.

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Nanban-kan

(310) 478-1591
11330 Santa Monica Blvd
West Los Angeles, CA 90189

Adequately Fed: $30
See Below
(Out of Five Stars)

Considering the Nanban-kan is a Japanese yakitori-ya serving grilled skewers in small portions, I am doing something different for this review. Each dish will be listed with a picture and described individually before I wrap it all up at the end.

We ordered the Nanban-kan complete dinner set which comes with eight dishes plus soup, pickles, rice and ice cream. On top of that, I ordered an additional seven dishes.

Mixed Mushrooms*****

First to arrive at our tables was the mixed mushrooms skillet of shimeji (oyster mushroom), enoki and shiitake sauteed in light butter with cherry tomatoes and scallions. I found this dish to be especially gratifying. The different mushrooms had different textures that complimented each other as well as flavors that are slightly different. The tomatoes were sweet and soft but still held their shape well.



Tan*****/Shiso Maki****/Ingen Maki****

The chewy tan is beef tongue. It was a little strange to be eating tongue, but the flavor was heavenly. It was smooth and buttery, a guilty indulgence. The tender pork tenderloin of the shiso maki combined with the delicate flavor of the shiso leaf made this skewer especially notable. The ingen maki was green beans with a side of pork. I thought the green beans were slightly tough



Soboro Dan***

Ground chicken cooked with soy sauce and mirin (sweet rice wine) topped this bowl of rice. The sweetness of the wine went well with the rice, giving the sensation of sushi rice. I was initially skeptical of the ground chicken because it looked plain, but found it delicious upon tasting. However, considering all the other dishes going on, I would have preferred that the rice be simpler and not detract from the other items.



Geso****/Tebasaki***

The squid legs and chicken wings carried much of the same grilled flavors. Although I must say that the squid was not over cooked so not too chewy. With a few drops from the accompanying wedge of lemon, it tasted even better. I don't know if I would completely forgo fried calamari for the geso, but I would feel much healthier with the latter. The chicken wings did not appeal much to me. They were solid, but not much better than the fried tebasaki at Fu Rai Bo.


Yaki-Onigiri**

This was my first time having a grilled rice ball. I found that the lack of nori took away much of the flavor of the rice. The grilled flavors were too heavy and made me anticipate a cancerous future. One of these were filled with dried bonito while the other one had ume (plum). I did not try the ume one because I personally find ume's flavors to be too sour and sweet. The grilling process makes the rice too hard and dry. I would rather have plain rice in this case.


Uzura***/Yasi Yaki****

These two skewer showed how Japanese food can capture simplicity in ingredients but complexity in flavor. The quail eggs had a much tougher texture than chicken eggs and the little bite sizes make them fun to eat. The yasi yaki is just a mushroom, cherry tomato and green bell pepper. Simple and straight-forward, but sure to make an impact in your mouth.



Shiromi*****

With the beef tongue, this Chilean sea bass was the best dish of the night. The green onions and sweet sauce combined with the delicate texture of the fish melted in my mouth. I have always been a fan of Chilean sea bass and am relatively certain its very difficult to cook badly. But this skewer was so memorable, my mouth is watering as I'm writing this description. This will definitely be on the reorder list on my next Nanban-kan trip.


Kaibashira*****

U-10 scallops mean that less than ten of these sea scallops fit in a pound. The grilling process dries up much of the weight in moisture so they are not quite as large as they are raw. However, this also concentrates the flavor. These scallops were cooked perfectly to the point of doneness resulting in just the teeth resistance.




Nanban Yaki**

Considering this is their signature skewer, I found this top sirloin to be plain and unimaginative. At this point, I was tired of the overused yaki sauce. Perhaps it would have been more impressive on the first run, but by the time this came out I had no more room for the sweet and savory sauce. I would've liked to see this cooked with better beef.




Tsukunne***/Negima**

After a blizzard of dishes, these next few plates did not come until we specifically asked them to check up on them. It turns out they left them out even though they were part of a set combo. The tskukunne was a chicken meatball that was fine but nothing outstanding. The negima was dark chicken meat sandwiched with scallions. It was also not very memorable



Ginnan**

I'll admit that I do not exactly know what gingko nuts are supposed to taste like so I could not evaluate how well they prepared the ginnan. But from my perspective, they were tough and did not have the weight to be served on their own. Perhaps accompanying something else, the gingko would be more delicious.




Lychee Ice Cream****

We ended the night with a small cup of lychee ice cream. While it was good, it didn't look special or taste homemade. I may be wrong, but it was just as good as ice cream scooped from a tub. Still, it was a good way to top off a lovely meal.

Besides the food, the atmosphere was conducive to a relaxing evening. Though the exterior was under construction, the interior felt warm with good lighting over each individual table. In fact, the layout was designed to give each table a sense of privacy and space. I'm glad they did not try to pack more people into such a small place. The center grill provided a view of your food being prepared as three chefs took turns over the fire armed with sauces and skewers.

Besides the hiccup of service when they forgot a few of our dishes, the manager and waitresses were helpful and friendly. When I had a problem, the manager made me feel at ease and personally took care of everything. This kind of service makes dining a true experience and not just eating out.

Recommendation: Remember what you ordered in case something doesn't come out.

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Pollo a la Brasa

(213) 382-4090
764 S Western Ave
Koreatown, CA 90005

Adequately Fed: $5
1/4 Rotisserie Chicken*****
Salad*
Fries*
(Out of Five Stars)

From a block away, you can smell the smoky stacks of the Pollo a la Brasa Peruvian chicken hut. It is among the least accommodating restaurants in Los Angels; it's even connected to a car wash. But beyond the decor and location (an island in between Western and 8th), the chicken is exemplary. The sides were terrible, but the chicken makes it all worth it.

Seeing the stacks of wood piled high against the side of the building, you know that Pollo a la Brasa actually uses a wood-fired rotisserie to cook their chicken. The wood gives the chicken a deep flavor that's juice and tender all the way through. My quarter chicken was the leg and thigh portion and none of it felt try or any less seasoned. The accompanying green sauce dared to be spicy. Considering the clientele are Latinos and Koreans, they know to make their sauce extra hot. It went well with the chicken, combining to make a flavor two-punch.

Unfortunately, the salad and french fries were dismal. The fries came out soggy and flaccid with no flavor or nutritional value. The salad was not fresh and the Italian dressing was disturbing. Of course, this isn't Ensalada or Papas a la Brasa so I won't complain.

If they cleaned up their restaurant a bit, they could give Zankou a run for their money as rotisserie top billing in LA. But I'd rather pay cheap for good chicken without all the thrills like clean tables and wall.

Recommendation: Because it's so cheap ($13), I'd consider just buying a few whole chickens to share with a group.

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