Gastronomy Blog by Cathy Chaplin

Restaurant Review

27 Feb 2011

Homeroom – Oakland

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About a year ago today, my friend Allison announced on her blog Local Lemons that she was opening a restaurant in Oakland, California. Together with her friend Erin, she planned on launching a casual and unfussy joint serving ooey gooey, perfectly constructed, locally-sourced macaroni and cheese. Truly, one of the most comforting dishes ever.

I followed the restaurant’s progress from start to finish, and as luck would have it, my recent trip to The Bay Area coincided with Homeroom‘s grand opening. I was stoked like you wouldn’t believe to not only reunite with my friend, but to see her dreams come to fruition.

The Astronomer and I lunched at Homeroom on its third day of business along with my friend Sandy a.k.a The Foodhoe. The weather was downright nasty this afternoon, but that didn’t stop the entire neighborhood from seeking comfort in carbohydrates. The place was completely packed.

Everything from the communal tables to the light fixtures and chairs were built by hand by Allison and company. The space was smartly designed and tinged with a bit of nostalgia. It felt warm, inviting, casual, and fun, just like homeroom.

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Restaurant Review

25 Feb 2011

Torihei – Los Angeles (Torrance)

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I should go ahead and declare February Japanese Food Appreciation month. From budget sushi to high-end fishes, not to mention spicy ramen and modern Japanese fare, it seems that the bulk of my meals these past 25 days have hailed from the Land of the Rising Sun.

Continuing on my streak of delicious Japanese cuisine, I traveled to Torrance for a feast of yakitori and oden at Torihei. I was joined by a band of merry eaters including The Astronomer, Remil, Danny, Amy, and Dennis (Amy’s fiance). Torihei is Danny’s favorite spot for skewered and grilled goodness in the South Bay.

Torihei is the collaborative effort of chefs Masataka Hirai and Masakazu Sasaki. Chef Hirai heads up the yakitori portion of the menu, while Chef Sasaki is an expert in Kyoto-style oden dishes. [To learn more about the histories of both chefs and their specialties, I recommend reading Exile Kiss’ thorough write up.]

Danny spearheaded the ordering effort, sticking mostly to the yakitori side of the menu. However, I heard from a trusty source that the oden dishes are equally superb.

Every table is outfitted with wooden boxes filled with shichimi togarashi (Japanese spice blend) and sansho (Sichuan pepper powder). Both are used as dipping condiments for the grilled items. The numbing sensation of the Sichuan pepper powder paired marvelously with the skewered odds and ends that graced our table this evening.

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Now Closed

23 Feb 2011

Chin-Ma-Ya of Tokyo – Los Angeles (Downtown)

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I’m one of those gals who likes to celebrate her birthday all month long. Following a luxurious sushi dinner with The Astronomer, my friend Sam and I whooped it up over down home noodles at Chin-Ma-Ya in Little Tokyo. It’s one of his favorite haunts in the neighborhood, and I’m always up for some hauntingly good noodles.

There are well over one hundred outlets of Chin-Ma-Ya in Japan, where the restaurant is originally from. The first U.S. branch opened in Little Tokyo in 2009.

The most cost effective approach for eating in Little Tokyo is to order a “combo.” Chin-Ma-Ya offers over half a dozen of these unbeatable deals, including a gyoza and ramen combination for $9.60. I originally ordered that combo, but subsequently opted for a la carte after catching a glimpse of the portions. I wouldn’t normally shy away from a gigantic bowl of noodles, but I had to play it safe considering I had a whole month’s worth of birthday celebrations ahead of me.

The gyozas ($4) were the first to arrive at the table. Expertly seared and filled generously with pork, the dumplings were most satisfactory.

Sam ordered a side of karaage (Japanese fried chicken) to supplement his noodles. It was served with a chili-mayo sauce and a lemon wedge. The nuggets were lightly battered and very crispy. I liked how the ratio of meat to batter was skewed toward the latter.

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