Sapporo-ya (Bachelor Party Series Part 3) - San Francisco, CA

(Pictures taken with my Canon PowerShot SD800is.

I have some pretty big Q2 deadlines scattered between now and the end of the month, not to mention tasks for my wedding at the beginning of July. So, while I'll try to do a post every day or two until my Bachelor Party Series is done, please bear with me if I miss a posting date.

Click here to read my entire Bachelor Party Series.)

As adolescents growing up in Silicon Valley, journeying to San Francisco was a rite of passage for my friends and I. Although it wasn't far away, the pilgrimage up Highway 101 held an alluring excitement for our teenage selves. We saw the whole thing as a grand adventure. Pile too many people together in a car, often my beat up 1983 Nissan Sentra Datsun, make the trek northward, poke around the tchotchke and weapon shops in Chinatown, gorge on sundaes at Ghirardelli Square, get lunch and snacks in Japantown, and arrive back in suburbia before nightfall with our parents none the wiser.


(Rallying the troops.)

One of our regular stops in Japantown was Sapporo-ya, which purportedly specialized in Sapporo-style ramen. To our untrained palates, each steaming bowl of noodles and broth was an exotic gastronomic experience epitomizing the new frontiers we'd explored with our trailblazing spirits. Every slurp tasted of freedom. Even now, over a decade later, I get a thrill just walking through the doors.


(Ninjafuzz, Mr. Big, and The Oni)

Therefore, when Waldensian told me to pick a place in Japantown as the starting point for our San Francisco restaurant crawl, it wasn't hard for me to decide on Sapporo-ya. Here I was, back in our old stomping grounds with my high school and college pals. Just sitting in the ramen shop with them was enough to suffuse me with the same nervous anticipation I'd felt as a young lad who knew his parents would whip him within an inch of his life if they found out he'd driven to the city. I wasn't there for Sapporo-ya's ramen, I was there for the unique flavor of rebellious youth, an emotion I'd forgotten and would need if I was to make it through whatever bachelor party ordeals my friends had planned.



Sapporo-ya's claim to fame is its fresh, handmade, Japanese take on Chinese-style pulled noodles. As many ramen shops do, they advertise the authenticity of their product with a display in the front window. I've never really tasted a difference between their noodles and store bought, non-instant ramen. I've also never seen the machine in use. Some posters on Yelp have even suggested that the machine is just a display to fool tourists. While that may be the case, I've always given Sapporo-ya the benefit of the doubt. The machine really does look like it's put to regular use. There's even flour in the cracks between the floor and walls.


(A busy restaurant needs fast cooks.)

Service is fast and efficient, but definitely not friendly. I've been here lots of times, and there's always something about the wait staff that leaves me feeling cold. If you're not Japanese, even if you speak the language, you should look elsewhere for that highly vaunted Japanese sense of courtesy. They're not rude, but there's a definite brusqueness about them.


(Miso Ramen)

The ramen at Sapporo-ya is served in a clear Shoyu (Soy Sauce) and meat broth. The addition of different toppings and ingredients, such as kimchi or miso paste, provides a number of different flavor combinations to choose from. The soup usually benefits from both additional toppings and a little extra chili oil for kick. Plain, the broth is gentle with a mild sweetness, but lacking the strength to adequately season the noodles.


(Natto Ramen, my personal preference.)

In any bowl of ramen, the noodles should be the star attraction. Sapporo-ya's noodles are thick and plentiful, but too soft. They lack the slight chew and resiliency that make this ubiquitous Japanese dish so satisfying. While ramen with softer noodles is an authentic preparation, it leaves me longing for something I can really sink my teeth into.


(Chicken Katsu Curry. The rice was hard, the katsu breading was thin and soggy, and the curry was bland.)

For diners who don't want ramen, Sapporo-ya offers several alternative dishes, including Japanese curry, Okonomiyaki (Savory Pancake), and Yakisoba (Stir-fried Buckwheat Noodles). However, be forewarned. Ordering non-ramen dishes at a ramen shop is like ordering steak in a seafood restaurant. If you're lucky, the food will be decent at best. Suffice to say, few people tend to be that lucky.


Sapporo-ya - We really only went for the memories. If you're in Japantown for a visit, it's not a bad place to catch a quick bite, although expect tourist prices. Sadly, the quality fairly indicative of the ramen restaurants available up in NorCal.


Bill (Items pictured.)

Miso Ramen - 9.20
Natto Ramen - 12.00
Chicken Katsu Curry ~ 9.00


Flavor: C
Ambiance: C+
Service: C+
ROI: C-

Overall: C


Sapporo-ya
1581 Webster St., # 202
San Francisco, CA 94115
1-415-563-7400

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Gordon Biersch (Bachelor Party Series Part 2) - San Jose, CA

(Pictures taken with my Canon PowerShot SD800is.

Click here to read my entire Bachelor Party Series.)

Choosing who to ask to be my best man was a difficult task. In this life, I've been blessed with a number of dear friends, all of whom are more than capable to throwing a good bash. Picking one of them to be my second on the most important day of my life wasn't something I undertook lightly.



Waldensian and I have been friends for over twelve years. We met in high school and were roommates in college. Surprisingly, we managed the monumental achievement of not killing one another while living together. Instead, our friendship became stronger. When I tell people that he's like a brother to me, I mean that literally; The man is practically family.

My fall from our noble bachelor ranks can also be traced back to him. Some nine years ago, while I was pining over a certain lovely lass who became enamored with another mutual friend, I poured my angst out to an unsurprisingly unsympathetic Waldensian. Ever practical, he suggested I give up on my lost cause and explore a relationship with another beautiful lady who had already indicated an interest in me. I agreed to follow his advice, partially to avoid another verbal ass-whupping, but mostly because he made good sense. Seven and a half years later, I proposed to Cat by a lake in Irvine...



...which is why I found myself sitting in a Gordon Biersch in the middle of the afternoon while Waldensian tauntingly alluded to the many torments I could look forward to during my bachelor party later that evening. The stack of one dollar bills he made me buy from him with a warning that their use would "chafe my soul" didn't bode well. Is it any wonder I needed a little liquid fortification?


(Their seasonal brew, an unfiltered Hefeweizen with 7.2% alcohol, a delicately floral bouquet, thick sweetness, and smooth finish.)

Founded in 1988 by Dan Gordon and Dean Biersch as a brewery and restaurant chain, Gordon Biersch grew rapidly in size and popularity until 1999, when it reached the maximum number of restaurants California would allow a brewing company to operate. In order to allow their restaurant chain to continue expanding, the partners chose separate the restaurant side of their business from the brewery by selling their restaurants to the Gordon Biersch Brewery Restaurant Group in Tennessee. While Gordon and Biersch now focus on brewing their award-winning beers, they continue to consult for the Gordon Biersch Brewery Restaurant Group, making sure that each Gordon Biersch restaurant follows their high standards in storing and serving their excellent brews.



In addition to their beers, the Gordon Biersch restaurants are also known for their food. Take this Bruschetta, which is Waldensian's favorite starter. Rustic chunks of tomato, garlic, and ribbons of basil are tossed in balsamic vinaigrette and topped with shredded parmesan cheese. Toasted slices of bread flavored with garlic and cheese are provided to accompany the tart salad. If, like us, you run out of bread before you run out of bruschetta, a quick word with your server will get you another plate of bread on the house.



Having some inkling of what Waldensian had in mind for me that evening, I chose to stop at beer and bruschetta. However, he hadn't eaten all day and needed something to take the edge off of his hunger. Gordon Biersch has a number of hearty entrees, but one of their most popular is the Gordon Biersch Cheeseburger. The burger itself, while made with ingredients of good quality, is passable in flavor and fairly unremarkable amongst restaurant burgers. Instead, the place of honor on this plate goes to the Garlic Fries, each one strongly laced with an alluring blend of garlic, parsley, and salt. People have been known to make an entire dinner from a plate of these fries.



Mr. Big, who was also lunching with us and enjoying watching me squirm, opted for the Chocolate Crème Brulee. Covered with a thick, blackened shell of caramelized sugar, the delicate chocolate cream inside coated his mouth like the finest pudding. It was all I could do to resist delving into its dark depths, but I knew finer things awaited me come nightfall. I had a stack of ones to prove it.




Gordon Biersch - Fine beers crafted in accordance to ancient German brewing laws. While the food isn't bad, the beer is what it's all about.


Bill (Don't have all the prices since I wasn't allowed to pay.)

Bruschetta - 8.25
Gordon Biersch Cheeseburger - 9.75
Chocolate Crème Brulee - 5.95
Seasonal Beer - ???


Flavor: B
Ambiance: B+
Service: A
ROI: B

Overall: B+


Gordon Biersch
33 East San Fernando Street
San Jose, CA 95113
1-408-294-6785
http://www.gordonbiersch.com/restaurants/

Other Locations

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Something Wedding this Way Comes (Bachelor Party Series Part 1) - [Crazies]

(Pictures taken with my Canon Powershot SD800is.)

Hello faithful readers! I'm sorry the blog has been silent for the past week and a half. I've been dealing with a passel of Q2 deadlines at the office (read as working past midnight most nights), not to mention finalizing plans and whatnot for my swiftly approaching wedding. It's in a little over two weeks!

Of course, part of the whole process of getting married is the ancient and honorable rite of the bachelor party, one of which was held in San Francisco on my behalf this weekend. It was quite the blast, and I'll be sharing the more printable details in a series of six posts starting with this one. There will be one every day or two until the conclusion, which will be followed by a little cameo by my sister and explain what else I did while I was in Northern California this weekend. Why six posts and why am I being stupid enough to make public some of what happened during the party? I think a quote from my best man, Waldensian, explains it all.

"The sin we're focusing on tonight is gluttony."

Gluttony. Need I say more?

For those of you who have been jonesing for a little food porn during my absence, here are some pictures from the breakfast buffet at my hotel.



Ooooh... Lifelessly corporate... I don't feel like shilling for this particular hotel, but if anyone out there recognizes it, feel free to give a shout-out. Here's a hint. It's in downtown San Jose.

I stayed in a hotel the night of the bachelor party because I was pretty sure I didn't want my parents to see the state I'd be in afterwards. Boy was I right.



If you're going to partake of a night of gluttony, you really need to start it off right. I hadn't eaten a breakfast like this in years, but Mr. Big and I felt the need to do a little stomach stretching in preparation for the onslaught to follow. We were pretty sure it would all be digested by nightfall.



Some salve for my guilt...



...followed by a practical selection to ensure that breakfast didn't gum up the works. Don't dwell on that last statement.



They had a decent selection of juices. I like mixing apple and cranberry.



The usual array of cereals.



Something I hadn't seen before, but approved of instantly. A Build-Your-Own-Super-Bagel bar.



The baked goods display was pretty impressive for a small hotel.



However, their crowning achievement in pastry awesomeness can be seen on the top shelf this case. That's right. An entire tray of muffin tops. I guess they could be scones, but they tasted like muffins to me. Bravo, hotel restaurant. Bravo.

Hope this has whetted your appetite for the rest of my Bachelor Party Series.

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Milton's Delicatessen - Del Mar, CA

(Pictures taken with my Canon Rebel XTi.

Due to a number of requests, I've decided to up the resolution of the pictures included with my articles. Over the next few months, I'll be working to bring the pictures in my existing articles up to the new standard. You'll be able to look forward to "Digitally Remastered" versions of all my old posts. Yes, I've gone over to the Dark Side of the Force.

The picture updates shouldn't affect my schedule for posting new content.)



Founded 11 years ago by David Levy and Barry Robbins, two childhood friends from Chicago, Milton's Delicatessen attempts to bring the nostalgic, East Coast charm of a New York neighborhood deli to North San Diego County. The name "Milton's" refers to David's father, Milton Levy, the man who started Milton's Bakery, a nationally recognized brand of baked goods carried by major supermarkets across the country. The Levys no longer own Milton's Bakery, having sold the company several years back. Nowadays David Levy's energy is entirely focused on operating Milton's Delicatessen.



Thus far, his efforts have paid off. The restaurant generates roughly $5 million in revenue per year. One of the keys to their success has been location location location. Less than a mile from I-5, Milton's Delicatessen boasts an enviable position in the affluent city of Del Mar, which has a median income in excess of $80,000 per year, the highest of any incorporated city in San Diego County. Its excellent feng shui provides the restaurant with a steady stream of well-to-do locals and hungry travelers, all eager to grab a bite.



What keeps them coming back, however, is a selection of New York deli style treats that's hard to match in Southern California. The cold cases in front of the eatery are loaded with smoked fish, lox, pickled and creamed herring, cheeses, salads, and a dazzling array of cold cuts.



There's also a bakery section with wide variety of specialty pastries, including a number of Jewish and Eastern European sweets. Of course, you won't see any bread behind this counter. Instead, several racks near the front door are loaded with Milton's Bakery products fresh from the factory. As if Milton's Delicatessen would carry anything else.



The deli counters are for customers stopping by for groceries and takeaway orders. If you want a sit down meal, a cavernous dining area is available with an extensive separate menu. But, although Milton's Delicatessen bills itself as a New York deli, the food it serves is neither Kosher nor Kosher style. That doesn't mean it's not delicious.



Take, for example, the Chopped Liver Appetizer, served with crumbled egg, tomato slices, onion, and Milton's Bakery rye bread. The creamy liver spreads easily over the soft bread. If you don't mind onion, a little bit can help cut the dark earthiness of the pate.



On request, the servers will cheerfully bring you a side of Whitefish salad, made from their Smoked Chub (third picture from the top). The saltiness of the smoked fish is smoothed out with herbs and mayonnaise, and may offer a more appealing alternative to anyone in your party who isn't a fan of liver. Both the Whitefish Salad and the Chopped Liver Appetizer are personal favorites of mine.



Those who, like me, are of the pisciphilic persuasion might prefer the Smoked Combo Fish Platter, available for one person or two. The single person size is frankly large enough to serve two. Diners can customize their platters by selecting from Milton's Special Cut Nova (Lox), Smoked Chub, Smoked Whitefish, and Baked Salmon.



Each Smoked Fish Platter comes with a toasted bagel of your choice from, you guessed it, Milton's Bakery.



The terminally terrestrial can order one of Milton's sinfully hefty sandwiches, such as this Corned Beef, Pastrami, and Swiss. Each one comes with a small side of coleslaw, as if a few shreds of cabbage can do anything to combat the onslaught of artery-clogging delight that awaits the lucky diner. While good, the coleslaw is little more than a token gesture to help you stave off guilt.



If you just can't handle the remorse, there's always a bowl of their thick Turkey Chili. I imagine all that melted cheese pretty much undoes any health benefits you might get from choosing turkey instead of beef, but I won't tell anyone if you don't.



Since you're going to be stuffed from trying to finish the large potions at Milton's Delicatessen, I suggest having a liquid dessert so that it can sorta seep around the food in your already bulging belly and fill in the cracks. I speak from experience. My personal favorite is the New York Egg Cream, although if Milton's was really authentic, it would be called a "Brooklyn Egg Cream". Nothing like a fizzy chocolate milk to help sooth a troubled tummy. Seltzer is good for you.



If you've got more room in your stomach that I usually do, you can order a Chocolate Malt. What makes a chocolate malt different from a milkshake? The malted milk, which adds nice, a frothy consistency and a fair bit of flavor. Who doesn't like the sensation of drinking a giant malt ball?




butcher paper tablecloth + crayons = self portrait


Milton's Delicatessen - It's not Barney Greengrass, but it'll get the job done. Probably the best New York style deli you'll find in San Diego County.


Bill (for two)

Soft Drink - 2.75
Chopped Liver Appetizer - 7.95
Whitefish Salad Side - 4.25
Smoked Fish Combo Platter - 14.75
Corned Beef, Pastrami, and Swiss Sandwich - 13.95
Turkey Chili - 6.95
New York Egg Cream - 3.25
Chocolate Malt - 3.95

Tax - 4.48
Tip - 9.00

Total - 71.28


Flavor: B+
Ambiance: A-
Service: B-
ROI: B

Overall: B+


Milton's Delicatessen, Grill & Bakery
2660 Via De La Valle
Del Mar, CA 92014
1-858-792-2225


(My partner in crime for this daring dining venture was my good friend Maniacal Penguin of 2 Wheel Nomads, who also writes for Geek Bling with Jpathomas (Stitch). 2 Wheel Nomads is a new blog detailing Maniacal Penguin's American road adventures on his Triumph motorcycle. Geek Bling is an IT discussion blog run by Stitch, and covers some of the latest developments in the tech sector. Check them out!)

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Eating Miyajima (Terragnome guest blog) - Hatsukaichi, Hiroshima Prefecture, Japan [Crazies]

(Today's article is courtesy of my little brother, Terragnome, who's currently in Kyoto, Japan as part of an Education Abroad program with Stanford University. The plain text and pictures are Terragnome's. Additional text in italics is mine. Enjoy!)


(Donburi Set Meal - My guess is Katsu-don, which is a breaded pork cutlet fried with egg and served over rice with a sweet sauce poured on top. The yellow shreds in the side dish are Takuan, a pickle make from daikon radishes. The smaller bowl contains a simple broth with Wakame seaweed.)

Hi guh (lit. older brother),

Here are some of the food pics as promised. These were all taken at Miyajima, which is a small island off the coast of Hiroshima. It's famous for the quasi-tame deer that wander all over the city, and for this huge Tori-gate from the Itsukushima Shrine that's built in the ocean. You can walk up to it at low tide in the mornings and in the evenings to touch it, walk through it, or just take a closer look.



Food wise, the Miyajima/Hiroshima area is famous for its Kaki (oysters, but you probably already knew that), Okonomiyaki (Japanese savory pancake), and Anago (saltwater eel, but you also probably already knew that).


(Classic Una-don or eel bowl using anago. The anago has been broiled and lightly brushed with a sweet glaze. Fresh and saltwater eels are the only sushi "fish" that must be cooked before being eaten, as their blood is poisonous unless cooked. In the traditional British ballad of Lord Randall, the young lord is poisoned after eating an eel dish that was most likely underdone.)

You'll notice that there's a lot of the anago in the pictures I took.


(Okonomiyaki - Japanese savory pancake. The dark sauce is a fermented product with sweet and sour overtones, with a flavor reminiscent of Worcestershire sauce, which is another fermented product.)

I've most been eating Kansai okonomiyaki, which has an egg batter with the ingredients suspended inside, but the Hiroshima style is distinct in that it is essentially yakisoba or udon with the batter in two disks surrounding it.



There's a pleasant crisping sensation that you don't find in the Kansai version, although the Kansai one has a more even distribution of taste.


(Shaved ice. No idea what it's flavored with.)

(Edit from Terragnome 070606 - 7:33AM) The shaved ice in the last photo batch was naccha flavored ice with azuki and condensed milk on top. Ice is shaved "Snowflake style" like the Taiwanese style where it feels like you’re eating a cloud.

I've started being more proactive with my food documentation, so I'll send you another email when I've reached critical flavor mass.


(Cold soup used to refresh the palate.)

The beautiful thing about Japan is that there's delicious food in pretty every bakery, department store, and konbini (convenience stores), although I'd kill a man to get some little dragon buns. I couldn't bring myself to fork out 1000 yen (~9 bucks) for 12 last time I saw them at the department store, but one of these days I might just have to give in...



(What follows are additional pictures from the kaiseki meals Terragnome enjoyed.)


(Appetizer course of lightly boiled soybeans, broiled shrimp, and broiled conch.)


(Sashimi course. From the color of the fish, I would guess Hirame or halibut.)


(Steamed course of Tamago-dofu, a steamed and chilled egg custard flavored with dashi broth made from dried skipjack tuna and kelp, and yuzu, a citrus fruit native to Japan.)


(Grilled course. I'm going to guess Hamachi Kama, grilled yellowtail tuna cheeks. But, I honestly have no idea.)


(Fried course. Tempura. I probably don't need to explain that.)


(Simmered course, Kamisuki Nabe or Paper Pot Soup. This one seems to contain a lot of anago.)


(The really cool thing about Kamisuki Nabe is that the pot really is made out of paper. The liquid in the paper actually serves to insulate it, keeping the paper from reaching its burning point.)


(To thicken the soup, you're given a beaten egg mixture to pour into it. The low heat from the flame below gently cooks the egg, giving the soup a custard-like consistency.)



(To read more about the adventures of my brother, Terragnome, and his friends, Wakywebsurfer and Bsrancho, in Japan, visit the Linshesa's Travels blog.)

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