Best Kim Chee Fried Rice in SF. Period.

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I have yet to find a Korean kimchee fried rice better than the one at Toyose aka Chamse in all of SF and even the surrounding areas.  That's a bold statement and I stand firmly by it.  

If you don't know what Kimchee is, it's usually napa cabbage, each layer rubbed with sea salt for a couple of hours to draw out moisture then marinated with korean chili paste that you can purchase from a korean supermarket or make it yourself.  The napa cabbage is then stored away to be fermented... best at around 2 maybe 3 weeks.  

Growing up with a good amount of Korean friends and having dated a couple of first generation Korean girlfriends in my late teens and mid twenties, I was lucky enough to have some real authentic stuff all these years... from really good restaurants that only the Koreans know about to real home cooked meals by all the 엄마s (eomma - mom in korean) n 이모s (imo - aunt in korean) in my life. The kimchee fried rice they make here is always consistent. I find it hard to get sick of it and I'm sure most of my friends would agree with me as well as all other patrons if they saw my post. Rice is always perfectly cooked... unbelievably fluffy al dente bites with every spoonful that goes in. Rice is stir fried with beef (if you don't mind an unhealthier option then I'd ask for spam), their delicious kimchee made in-house, sesame oil, topped with sesame seeds, roasted seaweed, scallions, and a sunny side up. Most likely missing a couple of ingredients there but I'm sure I taste cheese in their fried rice... maybe american... not sure. That may be another secret to their recipe. One main reason their fried rice is so damn good is that their kimchee is fermented in-house and the combination of spices they use to make the kimchee is also made from scratch in-house by the boss lady herself. It's her own secret recipe. A very successful n delicious recipe at that. I know it's made from scratch after being a zealously loyal diner there for the last 12-13 years of my life. After countless soju bottles and fried rice plates at least 4-5 days a week (not commanding my post as much these days), you can probably find my name n phone number at the very top of their VIP list on a very old piece of mini notepad paper taped against their wall or kitchen door somewhere which dates back a good 8-10 years ago... if it still exists that is.

You have to pay them a visit if you are in the area and let me know what you think of their Kimchee Fried Rice. You're gonna have to school me on what a great kimchee fried rice is supposed to be like if you totally disagree with me on this pick. Before we can even have that discussion you're gonna have to break into that yolk, mix that golden gooeyness in, and take a big bite. Enjoy... now I'm hungry and want one also.

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FYI: Your night can't go wrong with their chicken gizzards, chicken wings, or pork shanks for sharing.

Toyose

3814 Noriega Street

San Francisco, Ca 94122

(415)731-0232

DIY: Homemade Uni Spaghetti

iChompSF "Do It Yourself" Feature:
Uni Spaghetti

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This is one of my all time favorite home cooking recipes.   Soooooo good!  It is gourmet but simple... and only takes about 20 minutes from prepping to serving.  If this doesn't impress your date or your friends, I don't know what will.  Enjoy!

Note: All recipes shown on this blog are my own recipes that I personally came up with either by myself or with friends on a whim.  There are no recipes on this blog that will ever be taken from someone else.  Amateur home cooking and creativity is where the fun of food starts.  It also enhances your experiences dining out.  Give it a shot!  Feel free to share with us your recipes!


Ingredients (serves 3-4)

Uni (you can usually find this at a Japanese or Korean supermarket... in SF you can go to Nijiya or Kukje supermarket)
Linguini / Thin Spaghetti
Masago (fish roe)
Shiso / Chives / Mint / Parilla / Herb of some sort
Lemon and Zest
Egg Yolk
Unsalted Butter
Olive Oil
Sea Salt
For extra flavor n textures add mushrooms preferably oyster mushrooms or baby portabella

1. Boil a pot of water and cook 3-4 servings (about half a box) spaghetti for about 7-9 mins until al dente.  The box the pasta comes in has cooking instructions.

2. Mix about 2-3 spoonfuls of uni with one egg yolk until creamy.

3. Add one table spoon of butter to the pan on medium heat (do not burn butter).  Lower heat when necessary.

4. Add mushrooms to the pan to sauté until slightly browned.

5. Add drained spaghetti to the pan and fold to evenly sauté in butter.  Salt to taste.  Turn up to med/high until you hear a sizzle to the pasta on the pan then turn off heat.

6. Pour in the uni and egg yolk mixture in the spaghetti while constantly folding and stirring.  Constantly stir. We don't want the uni and yolk to fully cook… just warm to cook so it stays creamy.

7. Squeeze half a lemon and zest while stirring to brighten up flavors.

8. Serve in a bowl or plate.

9. Drizzle extra virgin olive oil to your liking.

10. Top with uni, massago, and chopped herb.

11. You're done! Now Chomp!!! 

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Akiko's on Bush St. (NOT Mason St.) - One of very few great sushi restaurants in SF

When it comes to the preparation of raw fish and sushi, there aren't too many restaurants that stand out.  For a long time I felt that San Francisco, for the abundance of Japanese dining available, lack true gems.  Even the mediocre sushi restaurants in Japan can make some of our self proclaimed "great sushi" look like a fraud.  I will feature a few that I stay loyal to in future posts, but today this feature belongs to one of my very few and top sushi restaurants in the city.  Quaint and cozy, Akiko's on Bush Street (Not Akiko's around the block on Mason St.  To get them mixed up would seriously be a crime.  There is a reason behind having the same name and it's not what you think.) truly sticks out like a sore thumb behind the craft and mastery of head sushi chef Rickey Yap along with his amazing staff.  Original and innovative yet retaining balance of simple n fresh ingredients of traditional sushi.  Rickey personally picks his fish daily for his menu to ensure his fans are only getting the best.   Not only do they serve amazingly prepared sushi with an ever changing menu and combination of fresh seasonal flavors, they have a very attentive and friendly staff.  Omakase or chef's choice would make the best experience.  Although a bit pricey, it is worth it for a date night reserved for a special occasion.  Word of advice... always sit at the sushi bar where you get a full description of what you are having including its origins.  Look below to see what Rickey had in store for us during our visit.

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Barracuda Bones: Perfect Crisp and Crunch

Tender Sous Vide Abalone brushed with house sauce.
Simple n just perfect.
If you grew up in a Chinese family, you are most likely an abalone expert when it comes to eating it.
We go crazy over this stuff.

Amberjack brushed with Yuzu Koshu

Left: Hamachi Belly
Right: Hamachi

Russian Uni: fresh and amazingly sweet... finding any at all in SF besides Akiko's is 99.9% unlikely.

Tenjyou Buri: Wild Hamachi (regular hamachi is farmed)

Ume Medai: Snapper topped with Ume
Meaty in texture, mild sweetness, and skin of light purple.
These snappers would eat ume fallen from the trees which may have contributed to the sweetness of this white fish.

Ikura Nigiri topped with a slices of Black Truffle: amazing aromas and earthy flavors balance the sweetness of the Ikura.

Boston Bluefin Tuna: Lean yet melts in your mouth and soft in texture

Golden Eye Snapper: seared

Santa Barbara Uni topped w Horse Hair Crab fats
We were all smiling and giggling as we slowly savored every last moment of love making w this perfect creation.
This sent us all to heaven n back... Even if you took it literally it wouldn't be too far off from the truth. 

Horse Hair Crab w miso butter: light fresh and crisp crab flavor

Boston Crab Otoro

Scallops overnighted from Hokkaido: fresh not frozen

Kamasu: Baby barracuda seared, briny w soft tender fibers topped with scallions and ginger flower for a light kick.

Isaki w truffle oil topped w a marinated Cherry Blossom flower.
Fish is mild in flavor while the truffle oil gives it an earthy n lightly salted taste n aroma... the Cherry Blossom leaves a lingering subtle sweet finish.  Fish is meaty yet soft to the chew.
This was the most delicate bite of the night... simple yet achieves such complexity in flavors n play on the palate.
The Isaki lingers in the back of my mind as it lingered in its subtle sweetness.

Aka Mutsu topped w its own pate: light fleshy, briny, and slightly smokey from the sear.

Wagyu 28.  Aged japanese black cattle.  Moshio.  Miyazaki Perfecture topped w shaved black truffle.

Sous Vide Ankimo (Monk Fish Liver): texture much different than the usual ankimo you would order... unbelievably creamy n buttery.

Final bite of the night: Negitoro laced with shiso

Ending the night on this sweet note just seemed right.
Wasabi flavored Kit Kat straight from Japan.

Tuna Poke better than the islands right here in SF

Have you ever had Tuna Poke?  Tuna Poke, pronounced as poh kee, is marinated raw diced fish originated from Hawaii usually served as an appetizer or salad.  I was never a huge fan of Poke until I went to Hawaii a few weeks back.  It was then that I realized how a Poke should be.  Somehow it seems as though Poke around here lack freshness and balance of flavor usually with an overpowering presence of soy sauce, leaving it's star, the tuna, in the shadows.  I finally found a Tuna Poke that rivals even the best I've had in Hawaii... maybe better.  Akiko's on Bush Street (NOT Akiko's on Mason Street) served us just that.  Made with super fresh Big Eye Tuna and marinated with just the right balance of flavor served over a house made wakami/seaweed salad, it blew me away that something so simple can taste so great!  Although marinated to perfection with a few simple ingredients predominantly soy sauce, sesame oil, sea salt, green onions, and sesame seeds, the star of the show was undoubtedly Big Eye Tuna.  That was only a side dish to our omakase/chef's choice sushi dinner.  If the side dish showed such refinement in the combination of simple flavors, imagine the remainder of our dinner!  Yes... we will feature that in our next post so stick around.

Let me know if there are any other worthy Pokes around!

Welcome to the 30's Maggie! Dinner at LB Steak n Drinks at V Bar

Santana Row

377 Santana Row

San Jose, Ca 95128

LB Steak outdoor seating at Santana Row

A night out with one of our favorite Toronto foodies, Maggie!  She bravely took a last minute flight out to the bay area for her birthday and I was lucky enough to get a night out with her.  We went to LB Steak at Santana Row in San Jose then to V Bar for a few drinks for the countdown to her birthday.  This was the first time I have ever been to LB steak.  We ordered everything to share.  It was a good spot to spend a birthday for bites and laughs on a Monday night but overall I would have to say their dishes were decent and desserts fell a little short. 

The mussels and clams were simple nice and juicy, made just right in a light lemon verbena broth with bok choy and fresno chilies.  Their fresh oysters which are not shown on this post were good.  They were from Glacier Bay, a little briny with a mild sweet flavor.

The maple glazed pork belly (more like a thick cut bacon rather than the usual cuts you normally get at other restaurants) on top of a bread pudding topped with herbs and a farm fresh egg... Who says you can't have breakfast for dinner?  This was a nice touch to dinner although I wish they would've gave us thicker cuts of the pork belly or at least more pork.  The bread pudding was overkill vs the scarce amount of pork belly on the plate.

Truffle mac n cheese... These days everywhere has got a truffle mac n cheese.  For me, a good mac n cheese comes down to the texture of the mac and how the cheese makes you feel like you are 5 again.  The cheese has got to be gooey or stringy and packs a cheesy punch to the bite.  Some crunch would be nice and adding truffle oil to it is just a treat!  Having said that I would have to give this mac n cheese a technical rating of 4 out of 5... only because 5 would probably have to be a mac n cheese made by me since I know what I want out of it.  So I thought it was very good considering most places that offer a mac n cheese is more of a let down than anything.  You can't go wrong ordering one here.  Don't judge me if I'm wrong but I think it was gruyere cheese they used... it doesn't say on the menu.

For protein we ordered their smaller portion 12 oz. ribeye steak.  Nothing particularly special here but once again technically perfect med rare.  I felt their plating could have been more inviting here.  Seasoned with salt, pepper, a couple of other spices, and grilled served with roasted cloves of garlic.  They have their own bottled LB steak sauce that tastes like a barbecue that's more on the sweeter side. 

For desserts we had their caramel pumpkin spiced creme brûlée, pumpkin ice cream bread pudding, and  a chocolate cake of some sort.  They don't make some of their desserts in-house.  Their creme brûlée was way off mark... the sugar wasn't torched long enough to get it to crisp.  Instead it had no bite, no crisp, and was rather chewy/sticky sticking to my teeth.  The creamy custard was too runny which made it seem like we were drinking a thick creamy soup.  Their ice cream bread pudding was pretty good... bread was dense yet fluffy and was caramelized on top.  The cold ice cream vs the warm bread beneath gave it a delightful contrast of temperature in each bite.  

We walked on over to V Bar after dinner for drinks and it was bubbles for the countdown!  It was quiet on a Monday night but it made for the perfect setting for a great 30 year celebration... It's too bad you couldn't stay a little longer Maggie!  We'll come visit you in Toronto!

The Midnight Bandit vs. Boudin Bakery

This Bandit hibernates by day and chomps by night.

I took a hike around the Twin Peaks area to watch the sun make way for the moon and stars.  It was a rare night, warm with clear skies, and many were out to watch the show of city lights come to life.  As soon as the sun disappeared.  I started to make my way back my car.  I threw away some trash left over from my late lunch before I hopped into the car.  Once I got into the car I noticed a crowd of people taking pictures of the trash can no more than 3 yards ahead of me.  I was so curious I just had to get out of the car to see for myself what everyone was so excited about.  It turned out that they were snapping away at 2 raccoons, who were not shy whatsoever, eating and digging through the trash.  At first I thought, geez... relax folks it's just raccoons that's what they do.  At a second glance, I realized that the paper bag they dug out from the trash was that same bag I threw away no more than a couple of minutes ago.  That's when I thought, wow I guess Boudin Bakery just brings out the appetite in raccoons too.  Never shared lunch with a raccoon before so you could say it's... memorable?  The Bandit and I shared a Ham n Brie cheese in a ciabatta roll with arugula dried cranberries and honey dijon mustard... clam chowder on the side.  Sure looked like the Bandit enjoyed it as much as I did.

The Midnight Bandit claiming stake to the ciabatta roll with those paws.

If you love sourdough bread as much as I do then you have to visit the Boudin Bakery at the Fisherman's Wharf location where all their bread is baked fresh daily.  The aroma of the bread while they bake is almost hypnotic... all of a sudden you find yourself inside Boudin with a loaf of bread at the cash register.  They are known for their clam chowder in a Boudin Bakery sourdough bread bowl.  I highly recommend going to that particular location if you have the time to spare and walk around because their bread there is as fresh as it gets.

Bird's Nest Custard Tart

Bird's Nest Custard Tart at Koi Palace Daly City Location
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You've had or seen a custard tart before.  You may or may not have seen bird's nest before, usually served as a dessert sometimes savory in a soup although they normally taste like nothing if you just eat them straight up and has a gelatinous texture.  Put those two together and you've got one tasty little sweet bites of Bird's Nest Custard Tart which can be found at Koi Palace during their dim sum hours in Daly City neighboring SF.  So far this is the only place in the SF area that I know of that serves these.  These bird's nests are swallow's nests and known for their anti-aging abilities.  The Chinese hundreds of years ago believed that it could increase your testosterone levels as well as enhancing healing abilities rejuvenating your skin.  I don't know how science plays into all that or how true it is so you will have to do your own homework if you really want to know more about it.  Let me know if you see a difference in your skin or lifestyle.  I don't eat enough of it to know.  One thing for sure is you got one helluva dessert when you put custard and bird's nest together!  If you ever get the chance to try it let me know how you like it!