zweito's Profile
Momofuku Noodle vs. Setagaya
Noodles at Setagaya are better than your average NYC joints where generic supermarket off-shelf noodles are used. For instance, noodles at Momofuku Noodle Bar are off-shelf, mush even if I request al dente. The problem with Setagaya,over the years I visited, is quality control, especially the broth, which varies by day or time of the day you visit. The same for the grilled pork as toppings. Stick with shio ramen if you are at the place
Kajitsu
For those who never had shojin food before, this is an introduction. But compare with the shojin cuisine generally available in Japan, this one is on the entry level. The black truffle topping of the 1st course was tasteless and smell-less and should not be there. Of the 4-course set menu of November, the main ingredients next 2 were both deep-fried - a repetition should be avoid. Services at the back sitting area were comparable to the Michelin star assigned.
