Giant Robot Store and GR2 News
Miyata Menji is the name of a comedian in Japan. This is his ramen shop in America. I’ve been twice now and tried one of each item on the menu, the ramen and the tsukemen. Granted, it’s changing in style by the day according to one of the waitresses since the formula for America is being tweaked, it’s an interesting visit. The ramen is tonkotsu broth but not as white and many others. Yes it’s heavy and oily, and you do see little bits of fat sailing by. There’s tomato and garlic and the pieces of beef are thin yet tasty as if they’ve been barbequed. The serving portion smaller so don’t expect giant USA portions, but it’s plenty. The tsukemen is what Miyata Menji is known for. In Japan, that’s what they serve, but it’s not like this version. This is a doctored version for America. On my first visit, cabbage and sprinkled cheese on the noodles. This already makes people cringe. The dipping soup is thick with pieces of ground meat and also features tomato and croutons! At first taste you have to draw comparisons to Tsujita (which is location just diagonal), which ultimately is simpler and stronger. Yet if Tsujita had a strange uncle, this is the place. Yes you can serve yourself bread and dip it the sauce too. The tsukemen reminds you that Miyata Menji is a comedian and he’s definitely doing something different. I’ll side with the ramen since it’s more traditional, but if you have that wild streak, try their tsukemen. After you get over the differentness, you might enjoy it.
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GR interviewed David Gelb a while back about this film. You can read the interview here. Imagine a person who strives for perfection. It doesn’t have to be in food, it could be anything. Searching for it and finding it is a rare thing, and Jiro has done that. The film is stunning, seriously, and it’s opening up nation wide now! Here’s a link to the page. For anyone local in LA, it begins today at the Nuart.
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All you have to do is watch the video. Hopefully the ramen tastes good. [youtube]n1rvJ4l9CGc[/youtube] Does the guy still have hair on his arm?
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Fugu licenses are to drop out in Tokyo. Meaning, unlicensed Fugu chefs will be able to serve you the poison puffer fish. Right away, you’re thinking, more deaths. Yet it’s actually certain organs in the fish that cause problems in people. The unlicensed buyers will need to record where they got their fish and it’ll have those poison organs removed. It’s called Mikaki Fugu. Instead of the excitement of eating something poisonous, you’re actually eating something inert.
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Of course the new food frontier is always about pork. It’s bacon on anything, yet in China, why not bits of pork in your donut? It’s not trendy, it’s more like a meat bun. It’s not “Put Bacon on It” to be the new cool as if it’s Portlandia’s famous “Put a Bird on It” line. This is what Chinese might eat. In Japan, curry donuts exist, so why not pork. No big deal, but it’s weird coming from Dunkin’ Donuts. (msnbc – pork donuts)
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