![]() What about the next contender, the Cold Soba Noodles with Tororo (Grated Yam) (420 yen)?Ĭold soba noodles are an absolute summer classic, and the phrase, ‘if it ain’t broke, don’t fix it’ can be perfectly applied here. It was an ambitious combination of foods, but one that sadly didn’t stick the landing, in P.K’s opinion. While the udon was great, the tempura (which consisted of deep fried crab sticks, maitake mushrooms and fried chicken) didn’t really go well with udon. was excited to find out how it would hold up. was pretty pleased to see some udon in the mix, and as the Bukkake Udon was the sole competitor of the day to feature udon, P.K. ![]() ▼ Next up, the Chilled Bukkake Udon with Three Kinds of Tempura (560 yen) expected the noodles to have a strong impact, but actually they were pretty standard-tasting noodles. This dish is part of an annual collaboration between 7-Eleven and Tomita Ramen, a restaurant that’s often quoted as one of Tokyo’s best ramen shops, which accounts for the slightly higher price tag.Īs expected of a collaboration with a restaurant as prestigious as Tomita Ramen, it was delicious, and the seafood stock broth had a taste that would appeal to everyone. Next up to the plate was the Tomita Tsukemen with Thick Tonkotsu and Shellfish (691 yen). even contemplated buying it again in the future. The level of tanginess was, in P.K.’s expert opinion, perfection. The cucumbers and bean sprouts were crisp, but the real hero of the dish was the soy sauce broth. So P.K didn’t have high expectations for this contender.īut 7-Eleven’s hiyashi chuka was surprisingly delicious. While P.K is a huge fan of hiyashi chuka, he never usually gets it from a convenience store or restaurant, as he tends to prefer homemade hiyashi chuka to store-bought versions. simply couldn’t just choose one from the delicious-looking array of cold noodles, so he decided to buy all eight and do a taste test to find out which one was the Chilled Champion, a title that he’d just made up right there on the spot, but seemed prestigious nonetheless.įirst up in the inaugural Chilled Championship Battle was the Hiyashi Chuka (Chinese-style chilled ramen noodles) In a Refreshing Soy Sauce Broth (550 yen ). Luckily for him, he didn’t have to go very far to find some cold noodles to satiate his craving, as his local branch of 7-Eleven was on hand to save the day with a whopping eight kinds of cold noodles to choose from! Soba, udon, spaghetti, egg noodles - he’ll gladly eat them all, especially if they’re cold. Sanjun wants to do only one thing when the weather is as hot as it has been these days - eat hiyashi men, or cold noodles. How to order: Reservations and takeout available over the phone at 62.Chilled noodles are the perfect summer meal, but which ones reign supreme? ![]() Whatever it is, it’s worth the drive out the 210 and up into the foothills. Maybe you will eat a beltfish so long it spills off of chef’s cutting board, or discover the three edible kinds of sea cucumber (they have red ones, the sashimi grade kind), or learn what skipjack can tell you about the weather (when they get fat, it’s almost fall), or maybe you’ll catch Hisanaga playing a 1953 Telecaster guitar. A quick scroll through the restaurant’s Instagram reveals an endless stream of fish photos, which list the specials, their place of origin, and a charming little tidbit, a description or fact or personal remembrance about the fish. The tiny sushi bar in the charming town of Sierra Madre flies a little below the radar in LA’s excellent sushi landscape, but on the quality-price-variety matrix it’s hard to beat. Spanning sushi, mariscos, oyster happy hours, and more, these are the 16 best seafood restaurants in LA.Īny sushi chef worth their knives can source and slice quality seafood, but not all of them can talk about it the way chef Katsu Hisanaga does at Yui. So grab a table in the shade, a glass of crisp white wine or a cold light beer, a little tiny spoon for the mignonette, and allow yourself to be transported to Greece, Japan, Mexico, or even all the way to Malibu. LA is also a major hub for seafood from all over the world, with easy access to imports from New England, the Gulf of Mexico, and the legendary markets of Japan.Įnviable climate and product make LA one of the very best places to eat seafood, whether you’re at the beach or on the opposite side of town. We may not quite have that luxury, but we’re damn close-there are restaurants stretching right up to the edge of the Pacific, and we’re within range of both Baja’s bounty and the frigid waters of the Pacific Northwest. There’s something magical about eating seafood by the sea, a sort of rustic romance like you’ve just breezed in from the Mediterranean to a Greek fishing village and grabbed an ocean creature right off a boat.
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