Santouka (San Diego, Ca) 4.25.2014

After dreading for more than three hours of long commute with a couple of transfers from one station to another, I finally arrive home in my hometown San Diego. I decided to come home for the weekend since I need to renew my expired passport and I also need to go to a COPA consulate meeting which is only being held twice every two months.  I've never been more excited to be back home especially adding the fact that I just finished a pretty busy week full of research, meetings, laboratories, quizzes and midterms. However, I felt bad at the same time since I couldn't come and join my teammates to one of the most anticipated tournament for me that was held at UC Davis. After getting picked up from the train station, my brother called and wanted to eat out for dinner. Since the weather was pretty gloomy and cold, my family wanted to eat at Tofu House at first, however we totally forgot that it was a Friday night and at this time of the week it's usually the busiest time to go there. When we got there we couldn't even find a parking spot so we just left.

Since Tofu House was a no go for us we ended up going to Santouka Hokkaido Ramen. This branch is located inside Mitsuwa's grocery store and it's one of their nine ramen houses in US alone. The place also had a full house when we arrived as I expected but at least they don't have a long line like the one in Tofu House so we were pretty lucky to find a table quickly. 

For one of my side dishes I got a bowl of Ikura served with smoked salmon over rice. This bowl is amazingly savory and good! Probably one of my favorite side dishes here. The smoked salmon along with the Ikura roe was just plainly perfect together with rice *by the way Ikura is basically a salmon roe which you can usually find in your sushi. I was actually eating this while eating my bowl of ramen and my sister wanted to try it out so I gave her my bowl to try it and then later on I found out that she finished it all! I only had a few bite so I didn't got the chance to enjoy it. Well probably she did lol. I should've just ordered two if I only knew.

Santouka Shio Ramen

I ordered their Shio Ramen. Their Shio bowl contains medium size noodles, pickled plum, Menma, Kikurage, and pork back Cha-shu. The broth was actually a Tonkotsu base made from boiling pork bones, vegetables, fish, kelp, as well as other ingredients.

I don't how and how long did it take to make their base soup here but the quality of the taste shows a good amount of effort was put into it. It was mouthwatering good and savory! Their medium size noodles was also cooked just the way I like it not too soft but just perfect to be scrumptious and chewable. However, I didn't like the red plum that they added since I'm not a big fun of the sour crunchy taste of it so I didn't really enjoy that part in my bowl. The Cha-shu pork though was heavenly with a good portion of meat and fat in each cut that I had. Overall, the whole ramen experience was just great with a well balance of flavor and textures in both the ramen bowl and the side dishes that I had... Now the question is would I come back here again? And the answer is a definite Yes. By the way...since I just had ramen in LA just few days ago it's pretty easy to compare and I must say that this one is better than what I had two days ago. Definitely a must try when you're in town.  

Swoon Dessert Bar (North Park, San Diego) 4.12.2014

Today is one of those weekends where its just perfect to be outdoor and to explore around the city. For the past few months everytime I come home for the weekend I've noticed an increase in new places in San Diego. New stores, new supermarkets, and new restaurants just started to emerge around San Diego. My sister and I decided to try this one place in North Park called Swoon Dessert Bar. After looking at their weekly updated menu and people's good reviews on their unique take on desserts, I did not hesitate to book a reservation.

The restaurant is aesthetically clean and modern in its interior design with big glass windows and on its right is an art gallery which is suprisingly connected with the restaurant. Their menu choices though is what caught my attention. In there you are given a choice between their regular individual desserts which are split into two categories: Sweet and Hybrid. Or their Dessert tasting menu which is a 3 course prix fixe menu. With so many good choices, we decided to have the 3 course prix fixe menu AND one dessert from each Hybrid and Sweet menu to be able to try different variety of their desserts. 

Amuse Bouchë 

For our Amuse Bouchë we are given a Roasted Hazelnut almond top with Salted Caramel gelato. 

First Course

This first course involves a Carrot Cake as the base centerpiece served with peas and crunchy carrot cake crumbs top with Carrot Sorbet and a drizzle of Lavender Snow. At first, I did not quite get the concept of the peas being served in a dessert dish and I was worried that it wouldn't work with the sorbet also. However, after trying it I couldn't believe how all these things goes in together perfectly. The warm carrot cake is well baked and moist which compliments the peas and carrot sorbet. I always like that warm and cold combination in desserts which is a major plus in this dessert. The cake crumbs is also my favorite part because it just add that crunch with moist carrot cake. If only my mom served my veggies this way when I was little I wouldn't mind it at all. This course is like a new and modern unique take on vegetable dish and it all works out magically! 

Second course

For the second flight we're given Ramp Biscuit served with seasoned mushroom Browne Butter and Maple Kumquats. This course is more like a savory dish than a sweet dessert. The mushroom along with the biscuit is very tasty and savory although I forgot what is the crunchy leaves is called. The sweet maple kumquats was just perfect with the mushroom and the biscuits as well. I find it really amazing how different flavors can be in just one simple dish.

Third course

For our final course we had a Lemon Sponge Cake served with Ginger Sorbet, Rum Gelee and garnished with Finger Lime. According to Chef Ian this dessert is "not really a dessert but more like a cocktail". If you guys had the drink called Dark 'N' Stormy before then this dessert is his version of it. I was kinda skeptical whether he could actually get the taste of Dark 'N' Stormy at first but after having a taste I was surprised because it really did taste like Dark 'N' Stormy! Until now I'm still blown away and wondering how he can mimic a cocktail drink and put it in a dessert platter. 

Hybrid

For our hybrid dish we had Bay Leaf Gelato served with Beets, Meyer Lemon and Hazelnut. This is another unique take on seasonal ingredients by Chef Ian. The gelato with the beets is my favorite part about this dessert because its creamy and very tasty. 

Sweet

For our sweet dish we had Peanut Butter Gelato served with Celeriac Ganashe, Rum raisins and Candy Celery. Oh man how am I even gonna start on this amazing dessert. First thing I must say that the peanut butter gelato was just insanely good and creamy! Although I am not a big fun of the rum raisins, this dessert hits the home run with the addition of celeriac ganashe and candy celery that added texture and crunch to this dessert. Definitely a must try especially if you're a peanut butter lover!

NOBU (Gaslamp, San Diego) 3.24.2014

This is the main sushi bar in the restaurant. However, there are also lounges for a big party diners as well as your regular dining table. I've decided to eat at their sushi bar instead of getting a table since I find it a much better experience dining at a bar setting when eating sushi because of the pleasure of being able to see how the chef makes you food.

 

#1 Akami bluefin tuna

#2 Ebi

#3 Uni 

It's almost always mandatory to have an Uni every time I eat sushi

#4 Ikura (Fish roe)

Another must have for sushi diners

Jalapeño Yellowtail sashimi

This dish is one of the popular dish in NOBU. I was kinda skeptical at first to order this sashimi since I am not a big fan of jalapeño in my food, however this is probably one of those exceptions. The combination of jalapeño and the clean flavor of the yellowtail fish really compliment each other and gives this dish a fresh taste that will make you crave it again.