Shimbashi Izakaya

S and I were recently invited to check out Shimbashi Izakaya, located in Del Mar. We were quite excited since Japanese food is one of our favorite cuisines, and I’ve actually had Shimbashi on my list of places to visit for a while.

P1070225-1

The restaurant is located in the Del Mar Plaza, same building as Del Mar Rendezvous and Pacifica.

P1070226-2

P1070227-3

The restaurant boasts an impressive sake list, and the menu features a large variety, from appetizers to grilled and deep fried items, to sushi and sashimi. We were recommended to try a sake flight – since neither of us have much experience with sake, we went with the basic sampler, which includes one each of three different sake varieties: nigori, honjozo, and junmai.

Basic Sake Sampler

Basic Sake Sampler

The three sakes that we sampled were, from front to back: Shochikubai, Yoshinogawa, and Oigame. They varied quite a bit in sweetness/dryness – the Shochikubai (nigori) was definitely the sweetest, while the Oigame (junmai) had the most distinct rice taste. In the end, both S and my favorite was the Yoshinogawa (honjozo), but we’re still noobs when it comes to sake, so there’s definitely room for us to learn!

Onto the food. Recently, they have been doing a new “Taste of Japan” – for two weeks at a time, there is a three-item set menu (priced at $28) that highlights a certain regional Japanese cuisine. We were there to preview the “Taste of Nagoya”, created by Chef Nohara – one of Shimbashi’s chefs. It will run from November 17-December 1.

Maguro Akamiso Nuta: fresh tuna and scallion with red miso sauce

Maguro Akamiso Nuta: fresh tuna and scallion with red miso sauce

This was the 1st course in Taste of Nagoya – it reminded me a bit of poke, actually. The tuna tasted really fresh and paired well with the savory miso sauce.

Ebi Fry: panko-fried shrimp

Ebi Fry: panko-fried shrimp

Second course in the tasting was this fried shrimp – according to our waitress, shrimp is a favorite in Nagoya, and they prepare it in all sorts of styles. Here, it was battered with panko and deep fried, and served with a wedge of lemon and mayonnaise for dipping. It was fried perfectly – the batter was crisp and golden brown, and the shrimp inside was cooked perfectly. And, since S doesn’t eat shrimp, I got both pieces to myself, hehe.

Hitsumabushi: grilled eel on rice with tea

Hitsumabushi: grilled eel on rice with tea

The last course in the tasting was the hitsumabushi – grilled eel over rice, served with a mini kettle of tea to pour over the rice.

P1070237-11

P1070241-12

Continue reading →

Snacks Series: Yogurt Round-Up, November Edition

Time for another edition of my yogurt round-up! S and I have definitely slowed down with trying new things… But then, I always say that and come up with plenty of things for these round-ups anyway, so I’m not sure if you believe me, haha.

Chobani Limited Edition

Chobani Limited Edition

The first thing that I wanted to highlight was Chobani’s limited fall edition flavors! There was a summer watermelon flavor, but I didn’t get around to posting about that one. So, when I got these fall flavor ones, I immediately snapped some pictures.

P1060951-2

The two fall flavors are pumpkin spice and apple cinnamon. Yes… Chobani has jumped on the pumpkin wagon. While I love certain pumpkin-flavored things, I wasn’t particularly excited about yogurt because I didn’t think I would like the tangy yogurt with pumpkin… and turns out that I was right, haha. Oh well, at least I tried it. HOWEVER, the apple cinnamon was really good! My friend says that apple used to be a pretty common yogurt flavor years ago, and he was really excited to see it back since it’s one of his favorites. I really loved the flavor combination, and definitely hope to see more apple-flavored yogurts all year round!

Smari Icelandic Yogurt

Smari Organic Icelandic Yogurt

Continue reading →

Sushi Diner (revisit)

Sushi Diner is one of S’s and my favorite restaurants in San Diego – it’s famous for Americanized sushi rolls, but they’re way above average in terms of creativity and flavor. We’ve pretty much loved every roll that we’ve tried thus far, but recently one of S’s friends told him that the nigiri and sashimi here are quite good, too – and with a relatively affordable price tag. So, on a recent visit with a friend, we decided to try it out.

I’ve written a couple of posts on Sushi Diner already, so I’ll make this one short and sweet…

Sashimi Salad

Sashimi Salad

The sashimi salad is one of the specials on the board – unfortunately, I forgot the exact price, but I believe it was around $15. We were surprised to see the generous amount of raw fish in the salad, and of pretty decent variety – there was salmon, scallops, tuna, albacore, yellowtail… all atop a bed of cucumbers, lettuce, and tomatoes, with a very light sesame dressing with mentaiko (roe) scattered throughout.

Nigiri Sushi & Roll Combo: tuna, salmon, albacore, snapper, shrimp nigiri, spicy tuna roll [$10.95]

Nigiri Sushi & Roll Combo: tuna, salmon, albacore, snapper, shrimp nigiri, spicy tuna roll [$10.95]

Continue reading →

Vessel Restaurant at the Kona Kai Resort

Recently, S and I were invited to a Media Dinner to try out Vessel Restaurant, a newly renovated restaurant at the Kona Kai Resort on Shelter Island. We’ve never been to Shelter Island before and thought that it was quite a nice and pretty part of town!

Apparently, the renovations to the restaurant changed things up quite a bit from what it was like before. I thought that the centerpiece at the bar was really neat:

P1070060-1

There was a good variety of spirits and drinks – S tried a Manhattan and really enjoyed it. There were also some punch bowls for the Media Dinner – “The Local”, which is made with gin, St. Germain, pressed lemon, and cucumber soda; their Mai Tai, made with spiced rum, pineapple, and orange, and a virgin Mojito. I got too excited with the drinks and didn’t take photos, oops…

The restaurant itself looked quite nice and cozy – here’s an example of one of the tables:

P1070061-2

I really liked the colors of the restaurant – various shades of green, aqua, and blue. It fit well with the seaside theme and provided a relaxed yet classy atmosphere.

Here’s our menu for the evening!

P1070065-4

First up, our amuse bouche:

Beef Carpaccio: popcorn shoots, preserved lemon, crispy capers

Beef Carpaccio: popcorn shoots, preserved lemon, crispy capers

I’ve only had beef carpaccio once before, more than four years ago. Carpaccio is thinly-sliced raw beef, and this was super tender. The dish had just enough flavor from the olive oil and popcorn shoots (the yellow shoot that you see), but wasn’t overpowering. I also adored the crispy capers that provided some textural contrast with the tender beef. What a delicious start to the meal! S and I gobbled this down in minutes. (We eat super fast, and I normally don’t notice until we go to a group dinner like this – our plates are empty and everyone around us is working on their second piece… Oh well.)

Heirloom Apple Salad: butter lettuce, Humboldt fog, granola, lemon olive oil, petite celery

Heirloom Apple Salad: butter lettuce, Humboldt fog, granola, lemon olive oil, petite celery

Our next course was an apple salad, which was perfect because it was just the start of apple season! Actually, Executive Chef Roy Hendrickson came out to speak to us, and he told us that apple season is actually delayed this year compared with before. There are several types of apples in this salad – Granny Smith, braeburn, and honey crisp – each of which contributed a unique flavor. I was also super happy that the salad was paired with Humboldt Fog, one of my favorite cheeses EVER. Even S, who always crinkles his nose at cheeses, loved it! I was actually quite surprised by that, but it made me happy, hehe. So, both of us really loved this salad, and I definitely recommend it if you’re visiting soon because I bet that the apples will taste even better.

Porcini Dusted Sea Bass: wild mushroom, Peruvian potato, smoked bacon dijon emulsion, avocado mousse, pistachio, upland cress

Porcini Dusted Sea Bass: wild mushroom, Peruvian potato, smoked bacon dijon emulsion, avocado mousse, pistachio, upland cress

Continue reading →

Buga Korean BBQ

In case you haven’t figured out yet, S and I really love Korean BBQ. Lately, we’ve been indulging in our cravings quite a bit, trying out several places around San Diego that we haven’t been to before – Buga was one of them!

P1070025-1

Buga’s location isn’t super nice – it’s on Clairemont Mesa Blvd near I-805, and shares a parking lot with the Motel 6. The building exterior also looks to be under construction and basically looks unfinished. But anyway, once you get inside, the place is pretty nice. There’s a big TV on the wall, which got us excited since there’s now one more place for us to watch football, haha.

Unlike many of the Korean BBQ places that we visit, Buga is not all-you-can-eat. Instead, you order the meats à la carte (like Dae Jang Keum, which I posted about recently). There are also a couple of special combos, which we thought would be a good deal – we chose the Special A2, a combo for two that includes beef brisket, beef tongue, and pork belly, as well as a bean paste stew.

Banchan

Banchan

A variety of side dishes arrived pretty quickly. I thought that the peanuts with a sweet molasses glaze (bottom right) was really interesting, as well as the fried tofu (top right). The rest, including the kimchi, didn’t stand out to me, though.

We really wanted to try the steamed egg and asked our waitress if the bean paste stew in our A2 combo could be substituted with steamed egg instead. She was super nice about it and okay’ed the switch.

Steamed Egg

Steamed Egg

S and I have slightly different preferences for steamed eggs. His favorite is from Manna, which has a really soft and custardy egg cooked with chicken broth. I like the egg a bit firmer, the way Taegukgi makes it. This was sort of in between for texture, and the flavor was quite nice.

Finally, our platter of meat arrived:

Special A2

Special A2 [$38.95]

Continue reading →

Lofty Coffee Co.

A couple of weekends ago, I was in Encinitas with my friend A, and she recommended checking out Lofty Coffee Co., a very hipster coffee shop.

Lofty Coffee

It’s located by The Lofts apartments, which look really nice and overlook Moonlight Beach! I briefly daydreamed about living here… hehe.

As I said, this place has a total hipster vibe, which reminded me a lot of San Francisco and Berkeley.

P1070077-1

P1070078-2

From the looks of the menu, the speciality here is espresso – S and I were pretty big coffee drinkers/snobs in college, and we could talk to you all day about different beans, how many minutes you should steep, pour-over vs. French press, filter size, grind size, etc. And we would have scoffed at espresso drinks, haha. But after starting grad school, we’ve actually been drinking less coffee, and I started enjoying my occasional latte.

I did notice that they have Kyoto-style cold brew, which piqued my interest. Japanese cold brew is essentially using cold water to extract the flavors of coffee, with a really long steep time – often overnight. Lofty had a pretty elaborate set-up for their cold brew:

P1070080-4

Continue reading →

Chicago Trip Recap, Part 3: Topolobampo

As promised in my Chicago trip recap part 2, I will devote a whole post to my meal at Topolobampo, Rick Bayless’ fine-dining restaurant. S, his sister V, and I were really excited to visit, and yes, we still wanted Mexican food after eating a huge meal at Frontera Grill just a day before.

Topolobampo

Unlike most other fine-dining establishments that we’ve visited, one thing that we loved about Topolobampo was its lively atmosphere. There was music, plenty of lighting (do I hear a collective “yay!” from my fellow food bloggers?), and a nice, steady stream of chatter. It wasn’t noisy by any means, but there wasn’t a stifling quietness that often accompanies nice restaurants.

Cucumber-Lime Drink & Topolo Margarita

Cucumber-Lime Drink & Topolo Margarita

Couldn’t resist starting off with some drinks! V had a cucumber-lime drink (non-alcoholic), and I got a Topolo margarita – both were really nice and refreshing.

Their course system is very similar to that of Gary Danko – instead of separating the dishes into appetizers, entrées, and desserts, the items are separated into categories such as “Vibrant”, “Fresh”, “Complex”, etc. You can choose from any of the categories to make a 3, 5, or 7-course dinner. There’s also a Chef’s suggested “Perfect 7″. The three of us decided to each get a 5-course dinner, which is priced at $90, and share everything.

We got an amuse bouche to start… I wish I could remember what this all entailed, but I believe these were spiced melons.

Amuse bouche: spiced melons

Amuse bouche

Shortly after, we were presented with our first courses:

Summer Tomatoes, Yucatean Flavors: Leaning Shed farm baby tomato salad, modern sikil pak (fresh Lima beans, creamy pepitas, habanero, olive oil), clay baked torpea onions, habanero-lime dressing

Summer Tomatoes, Yucatean Flavors: Leaning Shed farm baby tomato salad, modern sikil pak (fresh Lima beans, creamy pepitas, habanero, olive oil), clay baked torpea onions, habanero-lime dressing

I had to look up what “sikil pak” was – apparently it’s a Mexican pumpkin-seed dip, and I loved it! It had a lightly spicy kick and was really nice and creamy. The summer tomatoes were also really fresh and delicious.

Halibut Escabeche: sashimi-style wild Alaskan halibut, nineteenth century escabeche (homemade pineapple vinegar, garlic, black pepper, cumin, lime pieces, guero chile, black olive oil), local baby carrots, crispy capers

Halibut Escabeche: sashimi-style wild Alaskan halibut, nineteenth century escabeche (homemade pineapple vinegar, garlic, black pepper, cumin, lime pieces, guero chile, black olive oil), local baby carrots, crispy capers

The halibut was quite fresh, but I felt that the marinade was starting overpower the delicate fish. The crispy capers were amazing, though.

Scallops in Aguachile Verde: Viking Villa sashimi-grade scallops, ripe Klug farm peaches, refreshing raw tomatillo salsa (Serrano chile, rooftap lemon verbana, mint), conpoy (dried scallop), shiso

Scallops in Aguachile Verde: Viking Villa sashimi-grade scallops, ripe Klug farm peaches, refreshing raw tomatillo salsa (Serrano chile, rooftap lemon verbana, mint), conpoy (dried scallop), shiso

Again, I felt that the scallops were being overpowered a bit by the tart tomatillo salsa. However, I thought that the combo of the dried scallop with the fresh worked really well.

Moving on to course 2…

Herb-Green Mushroom Pozole: crispy oyster mushrooms, pozole corn, roasted local ramps, herby-tangy-sweet pozole verde (tomatillo, pumpkin seeds, serrano, herbs), creamy nixtamal emulsion

Herb-Green Mushroom Pozole: crispy oyster mushrooms, pozole corn, roasted local ramps, herby-tangy-sweet pozole verde (tomatillo, pumpkin seeds, serrano, herbs), creamy nixtamal emulsion

This dish pretty much summed up all of my favorite vegetables: mushrooms, corn, pumpkin seeds, serrano peppers. So my reaction to this was basically, YES. It did not disappoint.

Goat Barbacoa: Kilgus Farm Boer goat two ways (classic slow-cooked barbacoa, modern "pancetta"), creamy garbanzos, red chile-infused braising juices, City Farm yuong radishes and other fresh garnishes

Goat Barbacoa: Kilgus Farm Boer goat two ways (classic slow-cooked barbacoa, modern “pancetta”), creamy garbanzos, red chile-infused braising juices, City Farm young radishes and other fresh garnishes

Goat barbacoa was one of the things that S’s labmate, who is from Mexico, recommended us to try if we had a chance. We really liked this – the goat had its characteristic gamey taste but just enough of it, the broth and flavors were rich and hearty. I’d never been a big fan of garbanzo beans, but these were actually quite good.

Chile en Nogada: roasted poblano chile, savory-sweet picadillo filling of trumpet mushrooms, local fruits and vegetables (tomato, apples, plums, pattypan squash), sweet spices & saffron, Nogada sauce (walnut, almond, sherry, crema, goat cheese)

Chile en Nogada: roasted poblano chile, savory-sweet picadillo filling of trumpet mushrooms, local fruits and vegetables (tomato, apples, plums, pattypan squash), sweet spices & saffron, Nogada sauce (walnut, almond, sherry, crema, goat cheese)

Continue reading →

Eureka! revisit

Eureka, located in the UTC Westfield mall, is one of our go-to restaurants when we’re in the mood for American food or need some place to catch a sports game. There’s a great selection of draft beers as well as whiskeys and bourbons, and the burgers are pretty decent, too.

One of the reasons that I’m doing this revisit post is that I got to play with my friend M’s nice camera and lenses last time we ate there! I’ve been thinking about upgrading my photography kit for some time, and he let me use his camera to get a feel for what it would be like.

Four Roses bourbon

Four Roses bourbon

All of the alcohol at Eureka is American-made. I recently tasted the Four Roses single-barrel Kentucky bourbon and really enjoyed it, so I recommended it to S. This is probably one of the smoothest bourbons that we’ve had so far, and I was happy to see it offered at Eureka.

Cowboy Burger [$11.25]

Cowboy Burger: shoestring onion rings, bacon, cheddar, house-made beer-barbeque sauce, signature handcut fries [$11.25]

The Cowboy Burger is one of S’s favorites here – the beer-BBQ sauce is quite good, and I like the shoestring fries a lot.

Fried Chicken Sliders [$11.50]

Fried Chicken Sliders: fried chicken, tomato jam, house pickles, honey cinnamon sweet potato fries [$11.50]

Continue reading →

Punjabi Tandoor (Sorrento Valley location)

Punjabi Tandoor is one of the most popular Indian restaurants in San Diego, and they recently opened a second location in Sorrento Valley!

Punjabi Tandoor

S and I were really happy to see that they took over a nice and large space – their previous store was really small, and it could get difficult to find seating!

Punjabi Tandoor

I didn’t get too many pictures of their interior, but look! They now have nice-looking tables and chairs! Haha.

The menu offerings are the same as the original location, which you can also find on their website. S ordered his usual, Combo #4, which gives you two meat curries, rice, naan, and kheer.

Combo #4

Combo #4 with chicken makhani and rogan josh, rice, naan, and kheer [$8.99]

Combo #4

Continue reading →

[Baking] Ice Cream Bread

A few weeks ago, I had a kitchen disaster.

And yes, it was mostly my fault. You see, I had failed to close our freezer door properly after putting away groceries one evening, and did not notice until the next morning that pretty much everything had thawed. (In case you’re wondering, yes, my fridge does have an alarm, but it was too quiet for me to hear from upstairs.) My first thought after discovering this disaster was actually, “NOOOOOOOO – my ice cream!!

Yes, I was sad to find that my precious, precious ice cream all melted – luckily (?), I only had two containers, but the ice cream was pretty much melted and ruined. *Cries* As I gathered my thoughts and started inspecting the rest of the things in the freezer, something I had seen on Pinterest suddenly came to my mind: ice cream bread.

If you think about it, ice cream’s components – milk, cream, sugar, eggs – are all ingredients used to make quick bread, and someone figured out that if you add self-rising flour to it all, you can make bread out of it – the easiest bread recipe ever. So, I decided to try it out myself! I used the melted Ben & Jerry’s Peanut Butter Fudge Core ice cream, added some flour, salt, and baking powder (DIY self-rising flour), and put it into the oven with a hopeful heart.

Ice Cream Bread

Ice Cream Bread

It worked!! The bread turned out nice and moist, with a hearty peanut butter and chocolate flavor. There was even the added bonus of mini peanut butter cups throughout the bread. I wish that the bread was a little “fluffier” – it was just a tad dense, and it could be due to a number of factors… possibly over-mixing, or the amount of flour that I used. I’ll be playing around with the recipe a bit (after all, I do have another container of melted ice cream… *Sobs*), but overall I’m really happy with how this ice cream bread turned out, especially given how easy it was!

So, while I sincerely wish that none of you ever suffer such a kitchen disaster like I did (well, it was more due to my carelessness), I do hope that you’ll try this ice cream bread anyway… even if it does mean that you’ll have to sacrifice some ice cream.

Ice Cream Bread

Continue reading →