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KirkK's Profile

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where to eat on Narita-to-Haneda transfer?

Sorry to butt in, but having recently been to Sushi Iwa. The place was rather easy to find, being located on the ground floor helps. Though, if you don't read Kanji, etc, I would have a photo of the front of shop on my phone (which we used) and also the address in Japanese (which we didn't use), in case you need to ask. The address system in Tokyo seemed a bit confusing to us at first.

Nov 24, 2014
KirkK in Japan

A Walrus and the Carpenter sanity check

You all are a great bunch! How about this? I'll post what we did here. I think we might give it a try, but I like the option of taking the bus if need be. Thanks again!

Nov 20, 2014
KirkK in Greater Seattle

A Walrus and the Carpenter sanity check

Mahalo Kaleo - This from an ex-pat Kama'aina. I should have been more clear. It's a walk up. Bus or cab back. We've been to Seattle in November/December before. Used to come every year for as much of a taste of winter as we'd like. We haven't been in a while....in fact, the light rail from SeaTac wasn't built yet. I think we'll try what GreenYoshi described above. Thanks again for the tips!

Nov 19, 2014
KirkK in Greater Seattle

A Walrus and the Carpenter sanity check

This sounds like a good suggestion. We had been looking trying some of Seattle's craft brews (thus Collins Pub) and a stop at Fremont Brewing Company sounds great. And in all honesty; the simple fact that the bus runs along that line sounds mighty attractive to me as well. Much thanks!

Nov 19, 2014
KirkK in Greater Seattle

A Walrus and the Carpenter sanity check

Thanks so much for the suggestions/advice. We really appreciate it!

Nov 18, 2014
KirkK in Greater Seattle

A Walrus and the Carpenter sanity check

Greetings Seattle Hounds! We're headed to your lovely city in a few weeks. We used to visit regularly, but have not had the chance in over 7 years. I've got most of our eating itinerary checked for the measly two nights we'll be there...namely finding places aropund Pioneer Square (Taylor/Salumi/Collins Pub) and reservations at Sitka & Spruce. The one thing I have a question about is this - The Missus enjoys walking when we take a trip. I've got The Walrus and Carpenter on my list, the visit would happen on a Thursday. The Missus is dead set on walking, either from Pioneer Square ot Pike Place Market. Now checking various map apps, it looks like over a 5 mile walk. The Missus is all for it, thinking we can meander for 3 hours or so. So I'm going to put it out there for a sanity check. I understand we should probably get to our destination by at least 340 pm or so, correct? Also, if this does sound like something someone of reasonable mind might do during this time of the year, what would be the best, most enjoyable direction to take?

Nov 18, 2014
KirkK in Greater Seattle

Ototo Sushi Co.

From what I understand - same ownership group as Sushiya.

According to what I got off the ABC site - Catloaf Inc President = Hiroshi Tokairin. Also president of Captain Fish Inc....which according to the D&B site has something to do with Sushiya:

CAPTAIN FISH, INC.
Single Location > 2558 LANING RD # C103, SAN DIEGO, CA
Land of rolls and more rolls....

Nov 16, 2014
KirkK in San Diego

Nazca Grill

I did a comparison of the Lomo Saltado going to Tropical Star, Nazca Grill, and Latin Chef a few years back.
Tropical Star was terrible, the meat was very tough, which is fine with lomo saltado, but there was a powderiness to the entire dish, not enough tomato, a must as the acid helps lift the dish.
Nazca Grill really lacked the distinctive - minty-cilantro flavor of Huacatay. The last time I was there, there was a strong vinegar flavor, I suspect that they started using a bottled Aji Huacatay.
Latin Chef has not been the same since the original chef moved back to Cusco, but was still the best of the three. I really miss the tiradito.

Cafe Secret used the best quality meat, but gave up a lot in terms of flavor and just seemed bland.

Q'ero had a high price point, therefore higher expectations, and was good, but not better than, say El Rocoto in Gardena.

I will say that the last two times I've had the Anticuchos at Nazca Grill, they were prepared well, nice chew, but not like munching on a flip-flop, with a nice achiote-mild chili flavor.

Nazca seems to let the fish in their cebiche marinate way too long.Last time I had the cebiche at Latin Chef they did the opposite, too short a time in the leche de tigre.

Oct 24, 2014
KirkK in San Diego

What say ye, SuperChowers?

Possibly. But it also shows the breath of what a place can do. Like, perhaps the Better Half?

Sep 17, 2014
KirkK in San Diego

What say ye, SuperChowers?

Wow, I really didn't see that thing in the Reader until I checked a link from this post. That's quite a take down.

As for being biased, etc.... Sushi as a whole is quite interesting, since the relationship between the customer and the person creating the product is quite an intimate one. So, in this case, I don't see it as any different from say, he who is banned from this site making recommendations based on being a "preferred" customer at Kaito. Or heck, me introducing Ed from Yuma to Take-san at Tadokoro:

http://mmm-yoso.typepad.com/mmmyoso/2...

So in that vein, if you're a regular customer somewhere "if a meal is prearranged by somebody who is either known to the restaurant" that should automatically be discounted?

Strange thing is, when making plans to visit a place especially something like W&R, there's a bit of research involved. The writer for the Reader indicates that he did a bunch of four-lettered research and yet didn't seem to have a clue.

Not everything was grand at W&R, things tended to be on the sweeter side, which worked for some dishes and not others. I was quite taken with the amount of variety and creativity. There was a thought process going on and things weren't just slapped together....interesting since I don't consider this a highly chef driven restaurant.

Sep 17, 2014
KirkK in San Diego

Thai and Holy Basil

Like I mentioned on the other string regarding wing beans - I'ver gotten Cha Om from Minh Huong.

http://mmm-yoso.typepad.com/mmmyoso/2...

Sep 16, 2014
KirkK in San Diego

Wing Bean

Try:
Minh Huong Supermarket
4029 Euclid Avenue
San Diego, CA 92105

I've seen it there.

Sep 16, 2014
KirkK in San Diego

Former Owner of Kappo Ishito in LA opens a sushi bar in San Diego?

There's a story about a new Sushi Bar on Serra Mesa called Kokoro in Eater:

http://sandiego.eater.com/archives/20...

Contacted my sources who confirmed that the owner Akio Ishito is indeed the former owner of Kappo Ishito in LA

Jun 06, 2014
KirkK in San Diego

If you're wondering what happened to the Assistant Chef at Ba Ren

The assistant chef at Ba Ren is currently the head chef at the newly opened Fu An Garden. The former prep cook at Ba Ren is one of the owners. So far, my experiences have been mixed, but I still prefer the food at Fu An over anything else called "Sichuan" in San Diego.
The service has been quite friendly as well.
As far as I know "Shifu Cheng", the former certified master chef who was part owner in Ba Ren, who was also the head chef at ChungKing back in the 90's has relocated to the Bay area.

http://mmm-yoso.typepad.com/mmmyoso/2...

Sep 03, 2013
KirkK in San Diego

If you like to cook Mexican food

Good prices too.
Saw the place after eating at the Mariscos y Tacos el Kiki truck across the street and went to check it out.
Oh, take some Filipino friends to Tacos el Kiki and watch them crack up at the name.....

Aug 22, 2013
KirkK in San Diego

Where is the best fishmonger in San Diego?

A small price to pay for some of the best seafood in San Diego......

Aug 22, 2013
KirkK in San Diego

New Porto restaurants

We had a fantastic meal at Tito 2 in Matoshinhos. Great because all the seafood places are open on Sunday. Also easy to get to on the Metro.

We also enjoyed our meals at Antunes and O Caracas - where they serve only two things a day, each supervised by "Mom". Neither fancy, but hearty,

Aug 22, 2013
KirkK in Spain/Portugal

San Diego's most under appreciated cuisine type imo

I'm waiting for someone to mention Chaldean....

Aug 16, 2013
KirkK in San Diego

San Diego's most under appreciated cuisine type imo

I prefer Awash Market and Restaurant. In the back of the market is a small restaurant. It's the only place I'll trust to have Kitfo and Tire Siga. And it's not dumbed down Kitfo.

http://mmm-yoso.typepad.com/mmmyoso/2...

To be honest, even with the berbere the Tire Siga gets a bit tedious after a while.

Aug 16, 2013
KirkK in San Diego

San Diego's most under appreciated cuisine type imo

Can I just be diplomatic and say it's the best Filipino food in Linda Vista? The lumpia is not bad.....

Aug 14, 2013
KirkK in San Diego

Your nominations for San Diego's spiciest dishes?

I think it's actually more consistent than Linda Vista, though I've noticed not as spicy. I think they've toned it down a bit. Pad See Ew is never really "spicy". If you want spice, get a larb or the Som Tum.

Aug 14, 2013
KirkK in San Diego

San Diego's most under appreciated cuisine type imo

It's Olga's Food Place. The husband, named Rocky is Filipino. His wife Olga is actually Cuban. They used to serve Cuban food on Friday's and Saturdays when Olga's Mom worked the kitchen.

http://mmm-yoso.typepad.com/mmmyoso/2...

Aug 09, 2013
KirkK in San Diego

Your nominations for San Diego's spiciest dishes?

There are very few people who haven't grown up eating at that heat level who want to have the "morning after" experience.

One of the most spiciest items I've had was the "big spicy" as in "our medium spicy, is hotter than most BIG spicy" Suan Do Jiao Chao La Ya from Hunan Chilli King. Just the steam coming off the dish felt like pepper spray.

Aug 09, 2013
KirkK in San Diego

Your nominations for San Diego's spiciest dishes?

D. Chow - I'm not sure if you know this but Wal Mi Do has closed. It's now i-Sushi.

http://mmm-yoso.typepad.com/mmmyoso/2...

La Playita made a pretty spicy Caramones a la Diabla, but they've closed as well.

The sour tones in the Oscar's Mexican seafood "Cucaracha" heightens the heat and they can make it pretty picante.

Aug 09, 2013
KirkK in San Diego

Your nominations for San Diego's spiciest dishes?

One of the spiciest dishes I've ever had that's not a gimmick is the Naked Shrimp at The Orginal Sab E Lee. Not Thai spicy (10), but Lao spicy which is even hotter. I was told somewhere around 12-14 on the Thai 1-10 scale. They won't even make it for you if they don't know you, or you aren't Thai/Lao.

Aug 09, 2013
KirkK in San Diego
1

San Diego Poke

We eat it fairly quickly because we usually can't wait. Being from the islands, I prefer to make my own.
I usually get my fish from Catalina Offshore or Marukai....in Costa Mesa or Gardena. I love the San Diego location, but the fish department is off and on....more off. Once in a while I'll see something from the seafood department worth buying.
Ogo is a problem. Marukai sells very low quality, old ogo, having to be shipped from Hawaii/Japan. Even if it's edible, it's only suitable for ogo-namasu.It wasn't that way a couple of years ago, but seems to be the norm for the present.
A couple of months ago, I got some ogo from Carlsbad Oysterfarms booth at the farmer;s market. They were trying to raise it locally. I'm not sure if they still are.
Shoyu is quite important and I vary depending on which type I'm making. If it's a basic shoyu poke with perhaps grated ginger and a bit of garlic, I'll go with a touch of Whole Bean Kikkoman. Otherwise, it's Aloha Shoyu.

Funny story, when Sam from Sushi Yaro was still at Katzra, after a "loooong" evening he closed shop and I taught him how to make your basic poke. He'll deny it though.

Every established nationality in Hawaii has influenced poke, so once you've got the basic version down, you can just go for it.

http://mmm-yoso.typepad.com/mmmyoso/2...

http://mmm-yoso.typepad.com/mmmyoso/2...

http://mmm-yoso.typepad.com/mmmyoso/2...

http://mmm-yoso.typepad.com/mmmyoso/2...

Jul 31, 2013
KirkK in San Diego
1

best chinese food san diego

That's because the ABC dishes have more protein in them, which costs more.

Jan 07, 2013
KirkK in San Diego

Moby Dick Fish Market........and Kazumi

Phee - The owner of Moby Dick also owns Ocean Harvest, a seafood wholesale company. He used to also own North Park Sushi and Convoy Fish Market. The fish sold is decent, but the preparations are scatter-shot and a bit of a mish-mash.

Kazumi is there Thurs- Sat evenings only. I'd suggest making a reservation for that. When I last ate at Kazumi's counter in Hillcrest, he and his food seemed a bit "tired", so perhaps this has re-energized him.

Jan 05, 2013
KirkK in San Diego

best chinese food san diego

To me China Quick Wok serves good "starving student" fare and the prices are right. I've had the niu rou mian twice and thought it lacked flavor and richness. The Dao Xiao Mian is actually better than Dumpling Inn, which really doesn't say much. Yes, the owners are from Shandong, my wife who is from there recognized their accents. In fact, my wife calls the menu a compilation of "homesick student favorites".

I don't consider the noodles there to be Shandong style noodles, it's more like Shaanxi Dai Xiao Mian. The hand made knide cut noodles I had in Shandong are thinner, closer to udon, though I only had Jiaodong style not Jinan style noodles there.

I was told that they had some connection with the China Quick Wok that was in Rancho Bernardo and opened in March of 2011.

Ordering isn't too hard, Niu Rou Mian is easy, stay away from the scallion pancakes....last time around someone ordered it they pulled it out of a package from the freezer.

Jan 05, 2013
KirkK in San Diego

Cappadocia Restaurants

This was from last year, but we had two decent meals.

The first at Dibek. The Testi Kebab was quite good. They'll crack it opwn at your table. The rest was just ok. You'll need a reservation.

Nostalji Restaurant had just opened. They were in the process of building a newer version of the place. The folks were very nice and took us into the kitchen where the women were prepping the food to look around.

http://mmm-yoso.typepad.com/mmmyoso/2...

May 14, 2012
KirkK in Europe