Fantastic Japanese Tapas (Izakaya) hits West Hollywood - Aburiya RAKU - pictures


#485

What were the dark things in the dish with the scallops?


#486

File under “innards” of the scallop, and in looking up an anatomy chart, it appears to be the digestive gland. It’s all edible and quite delicious. Overall the scallop prep looks identical to the Karatsuke Hotate (giant scallops also from East Coast when I last asked) that Iroriya serves in Santa Clara (robatayaki).


#487

Scallop roe is particularly delicious and I find it bizarre that I so rarely see it in the US.


#488

Holbox


#489

I think you just broke the Internet.


#490

Hi @Starchtrade,

Bummer to hear about your last visit (w/ the service not that good). Hm… we’ve had a couple visits where the waiter was not very responsive (and forgetful). But that’s an aberration in comparison to all of the other times we’ve been (over 30 times).


#491

Hi @beefnoguy,

Thanks for the great info as always! :slight_smile: I’ll try to remember to seek out more Sake with Bizen Omachi rice as a comparison.

And that’s fascinating info about the Nakadori / Umaguchi labels on the Born Muroka Nama Genshu Junmai Daiginjo Sake we had (I’m still thinking about that Sake). :slight_smile:

I hope you get a chance to try the Okunomutsu - Juhachidai Ihei - Daiginjo Shizukuzake one of these days. I’d love to get your thoughts on it. :slight_smile:


#492

Where is @Porthos when you need him?


#493

Your meals and report look epically delicious @Chowseeker1999!


#494

Thanks @TheCookie. Have you tried the crispy chicken yet? & Didn’t you have a follow up you were going to tell us about? :wink:


#495

Here’s another Bizen Omachi rice Junmai Ginjo sake (by Muromachi) that’s very good, accessible, and easy to like

https://www.urbansake.com/sake/muromachi-bizen-maboroshi-junmai-ginjo/

Should be easy to find in Southern California (try Marukai first then if not Mitsuwa but probably Costa Mesa or Torrance) and last I recall within $30 or less, good with izakaya type food and even with sushi.


#496

Hi @Chowseeker1999 -

I don’t think we’ve tried the Crispy Chicken. Come to think of it I’m not sure we’ve had the Asajimi Thighs either! We better get on this.

Question: did you mix your Tsukune (Ground Asajimi Chicken) in with the Onsen Tamago?

I like how you’re ordering individual Sashimi. I’ve been thinking of doing this to help improve my abilities to discern. The Sampler is divine, but sometimes I get confused and am loathe to ask the servers to keep repeating themselves.

Hah! Yes I have a couple mini reports to do. I didn’t take pictures of everything and need to find the receipts to jog my memory.

P.S. Thanks for the Tedorigawa Kinka rec. We might actually have had it on our last visit. Find those receipts Cookie!


#497

Hi @TheCookie,

Yes, you definitely need to try the Asajime Crispy Chicken. It’s like a nice, refined version of Karaage (Japanese Fried Chicken). :slight_smile:

And definitely try the chicken thigh skewers.

Yes, you break open the Onsen Tamago soft boiled egg, and dip in the Tsukune meat ball. :slight_smile:


#498

I’ll be the voice of dissent and say this did nothing for me - I’m not a “runny egg makes everything better” kinda guy and this did not change my mind.


#499

Hi @Ns1,

Yeah it’s just as delicious by itself.