Giant Robot Store and GR2 News

Restaurants like Aki in West LA are a dying breed. Imagine when Japanese food was something exotic. Teriyaki and sukiyaki are words seldom used these days, but it lives on in classic establishments like this. There’s not many who still have the mid century Japanification by usage of rice paper screens, carved wood signs and wooden tea house stylings. I grew up in my family’s restaurant (Hakata 1970-2002) which began similar complete with the vinyl booth seats and it turns out that the owner of Aki, Mr Hada actually went to the grand opening in 1970. He opened Aki in 1974 which makes the place 38 years old.

Two simple ala carte items. Beef Teriyaki and Chirashi. They can’t be any way similar except there’s rice included. There’s almost nothing to review, both are made with history. They’re both the epitome of what it’s supposed to be, as if they were made to illustrate the entry in Wikipedia. Beef cooked just right, the sauce Americanized, sweeter and thick. Rice is firm. Chirashi. Done fine. It’s all in there. Aside from the actual dish, the miso soup and side sunomono are all what you’d expect and that’s how they’re still around. Prices are in the $15+ range for an entree at dinner. It’s more than the food, it’s the type of place, the history, and the impending doom of places like this. Will anyone open a new one similar? The kids these days will open new establishments. It’s hard to call them restaurants with tasty food, but will they be around for 10 years much less 38? No way.

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We wrote a bit about it earlier this year. (GR - Koji) Betty Hallock, my collegiate friend wrote extensively about Koji once again. Read her first sentence, “The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it’s flying off the shelves at Japanese markets in the U.S., too.” Basically it’s fungus instead of salt. Not quite, but do read on, it might be your regular cooking ingredient one day soon. (LA Times – Koji)
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Tonki restaurant was founded 73 years ago and while surfing just a bit, I ran into an article about this and then found a post from the past. I’ve been to the shop, and it’s an amazing place. (Japantimes – Tonki) Here’s a post from 2010 on a visit there. It just happens that it’s located near the station and it’s just a cool place. It’s not exactly cheap, but it’s worth the visit. There is something special about the wood counters, seating, and it’s cleanliness for a place that’s cooking in oil. It feels great and clean and they’ll also give you as much cabbage as you handle – sometimes it’s the underdog item. (GR – Tonki)   Here’s a video of the shop [youtube]O8pIRNi16EA[/youtube]
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When it’s time to eat Japanese food, you have no idea that in your mouth and system is Koji. You might have a friend or two with that name, but in the end, you’re eating a fungus that’s a classic ingredient in many Japanese foods. It’s used for Sake, miso, rice wine vinegar, but there’s more to it. It’s also now being made at home in combination with other foods. It’s like a seasoning element that’ll taste unlike your typical herbs, spices, and condiments. There’s a recipe guide as well that tells you how to make it and use it. (Japantimes – Koji)  
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