Nabeyaki Udon

Nabeyaki Udon

Once again at my favorite local Japanese restaurant, Takumi on a cold day. It was REALLY cold outside and the Nabeyaki just called out to me from the menu. I had to stray from the normal Unadon (eel on rice) to get this hearty soup.

My apologies for the cell phone picture. I need a better quality camera to take to restaurants that isn’t my giant Canon.

The broth is a dashi stock, which is a light fish broth made from bonito flakes, konbu (seeweed), soy sauce, and mirin. It is topped with prawn tempura, kamaboko (fish cake), carrots, green onion, soft egg, chicken, shiitake mushrooms, cabbage, and bamboo shoots. This all sits on top of thick and almost chewy udon noodles. And on the side is my personal favorite, shichimi!!! (seven flavor chili pepper). I put this on pretty much everything and go through these bottles faster than any other herb/spice (including salt and pepper).

I wish there was something else in the picture other than the small shichimi bottle for size reference because this kettle of soup is HUGE! I could not finish it (and I was pretty darn hungry). Similar to eating Pho, this warms you up from the inside and made the cold weather almost non-existent.

And for $11.50 with a salad during lunch, you can’t go wrong 🙂


Chilly Days Are Better with Pho

Chilly Days Are Better with Pho

One of my all time favorite dishes. It just warms me up from the inside and hits all the things I love: noodles, perfect broth, tons of toppings. It’s never boring. You grab any amount of any topping with each bite. Make it as spicy as you want (or not). As for me…I likey dee spicey!

On the way home from work I pass by Tanh Tanh 3 (they are still working on the site). As I walk to my car from my work’s parking lot I call the restaurant and put in my order to be picked up. Large PH3 (beef noodle soup with well done flank). By the time I get there it’s ready! It’s consistently awesome every time. Everything is packaged separately for you to assemble once you get home. The picture here is in my kitchen with some fried spring rolls in the background (I was hungry!).

I’ve also eaten inside the restaurant and it’s just great. The service is always nice and the food comes out quick and it’s always delicious. No complaints (except maybe their choice in music, but oh well). The decor isn’t anything to write home about but I’d rather it just be clean and have good food (which it does).

If you’re ever in southern New Hampshire I recommend stopping by here for the best Pho that I’ve personally eaten. DISCLAIMER: I haven’t eaten much Pho at other restaurants. My personal sample size is small! 😛

Dinner At Morimoto New York

Dinner At Morimoto New York

I felt majorly awkward carrying a big camera around a nice restaurant, so sadly these are all taken with my cell phone.

This is the omakase at Iron Chef Morimoto’s restaurant. Omakase means “chef’s choice”. They explained each dish to me before making my final decision, but I was pretty set on getting the omakase no matter what. It’s a great way to sample the best of what the restaurant has to offer. I also opted to add the sake pairing. Because why the hell not? Basically you get a couple ounces of sake with each course (including dessert). It’s a fantastic way to try different types of sake. Morimoto even makes their own!

First course: raw tuna belly with an assortment of condiments and soy sauce served on ice. Let’s see if I can remember each condiment: grated wasabi, mayo, bean paste, wasabi, crunchy tempura pieces.

2nd course: raw fluke with searing oil poured over the top to barely cook it. Micro green salad and mushrooms on top.

3rd course: fresh veggies with an artichoke/anchovy sauce heated with a candle underneath. Yes, I used my fingers to wipe the inside of that cup clean. Damn tasty!

4th course (and my favorite!): raw oyster with raw uni (sea urchin) and foie gras and teriyaki sauce on top. It was the best thing I have ever eaten…ever! All 7 courses could have honestly been this on 7 separate plates and I would have been happy.

5th course: 5 sushi pieces (from left to right): a pair of baby squid, some fish I can’t remember, skipjack tuna, a type of buttery fish, and high quality fatty tuna belly.

Palate cleanser: House made ginger ale. I could have consumed a gallon of this stuff. Absolutely delicious.

6th course: lobster claw and 1/2 lobster tail with lemon foam, and a thin piece of barely seared wagyu beef on top of poached potato sticks. Wagyu can be compared with the famous Kobe beef, but it’s not as marbled (or expensive).

Dessert: rice stick with sesame on top and red bean paste inside (left), and a house made cookie and mango sorbet in a glass with coffee and maple tofu cheesecake underneath. Cloudy unfiltered sake was paired with it. YUM!

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