razbry wrote: But what I am most surprised about is that I threw down a noodle challenge comparing the quality of Kurumaya's handmade noodles to Katy's noodles. Where are all the Katy's fans? Defend your claim to the best noodles, or step aside for Kurumaya!
P.S., I'm intrigued by the long-standing Izakaya Sankyu in Mt. Prospect too. I think even TonyC might have given it the thumbs-up long ago.
JeffB wrote:Thanks, Mike. Very topical!
PS, the presence of some Korean elements only goes so far as a marker that a Japanese place might be Korean-owned. Many, perhaps most, of the 100% Japanese spots in NY and CA I've visited lately (chains from Japan, owned, staffed and patronized by Japanese) have something typically Korean on the menu somewhere -- e.g., chigae miso ramen, kimchi as a starter or ramen add-on, sochu/soju, etc. See also, Japanese-run kalbi places.
PS, the presence of some Korean elements only goes so far as a marker that a Japanese place might be Korean-owned. Many, perhaps most, of the 100% Japanese spots in NY and CA I've visited lately (chains from Japan, owned, staffed and patronized by Japanese) have something typically Korean on the menu somewhere -- e.g., chigae miso ramen, kimchi as a starter or ramen add-on, sochu/soju, etc. See also, Japanese-run kalbi places.
Mike G wrote:Conversely I think I could have spotted Chicago Kalbi as Japanese-owned even if I didn't know that already, because compared to the other kalbi places the panchan is pretty perfunctory. (Since when I take my kids there, it's for the fun of Korean barbecue and first-rate meat, not little bowls of totally gross weird stuff, that makes Chicago Kalbi our preferred "Korean" barbecue spot. It, too, could easily be a GNR in another universe where bearded-Spock LTHers-- actually, I suppose, unbearded-Spock LTHers-- have other favorites.)
razbry wrote:I'm bummed out. My son is going back to Kurumaya's tonight with friends. Old mom is out in the cold again!
Mike G wrote:PS, the presence of some Korean elements only goes so far as a marker that a Japanese place might be Korean-owned. Many, perhaps most, of the 100% Japanese spots in NY and CA I've visited lately (chains from Japan, owned, staffed and patronized by Japanese) have something typically Korean on the menu somewhere -- e.g., chigae miso ramen, kimchi as a starter or ramen add-on, sochu/soju, etc. See also, Japanese-run kalbi places.
Conversely I think I could have spotted Chicago Kalbi as Japanese-owned even if I didn't know that already, because compared to the other kalbi places the panchan is pretty perfunctory. (Since when I take my kids there, it's for the fun of Korean barbecue and first-rate meat, not little bowls of totally gross weird stuff, that makes Chicago Kalbi our preferred "Korean" barbecue spot. It, too, could easily be a GNR in another universe where bearded-Spock LTHers-- actually, I suppose, unbearded-Spock LTHers-- have other favorites.)
It seems as if (while reading restaurant reviews) that the heart and soul of Japanese food is the sushi and sashimi.
razbry wrote:R...is part two of the trip coming?
zoid wrote:Thanks for the reminder - I really need to get back there!
Kid Charlemagne wrote:Same here - this is not far from me at all, and I need to check it out!
ronnie_suburban wrote:zoid wrote:Thanks for the reminder - I really need to get back there!Kid Charlemagne wrote:Same here - this is not far from me at all, and I need to check it out!
I hope that you both do and that if you do, you find it as enjoyable as I did. I like to think that if I lived closer, I'd go more often but after 11 years away, the only claim I'll make is that I hope to get back there myself sooner than later.
As a small bonus, it's just minutes from Mitsuwa Marketplace, so it's an easy one-two punch. From what I hear, Mitsuwa is much more interesting on the weekends but I found plenty there when I stopped in before my weeknight dinner at Kurumaya.