I have been told that I am a little noodle obsessed. The problem is that there are so many places to choose from in Korea that you just don't know is worth your time. That is the same case with Japanese Ramen. I have seen them come and go. Back in 2009 , I wrote a roundup of the best places but many of those places have disappeared. Of the 6 I wrote about only Hakata Bunkko is left. Luckily there is still Menya Sandaime over by Hongdae.  Now Menya Sandaime has been around for ages and they do have a chain but my friend Chad swears that this place is the best. I have to agree with him because it is my go to place when I just need a bowl of Japanese-style noodles. My favorite is the Tsukemen which has a bowl of thick, chewy noodles with a side of savory/spicy broth. you dip the noodles into the spicy broth and eat. It has a satisfying chew and an elusive spice. I have also gotten their regular ramen which has a rich broth and high-quality noodles. I usually get their gyo...

Wano Fresh Tofu Soup and Tapas In the fashionable district of Samcheong-dong sits Wano, a kaiseki-style Japanese restaurant. The original hanok it sits in is over 90 years old, but it was recently renovated so only the original frame remains. The owner, Shim Jung-eun, lived in Japan over 10 years so the food is authentic and fresh. There is a sense of art and precision to each dish. Kaiseki cuisine is considered to be one of the highest forms of cuisines in Japan and it should take the diner on a journey in order to showcase the fresh ingredients of the season and the skill of the chef. Some of the highlights of the multi-course meal I enjoyed had steamed giant clam over seasoned eggplant; a barbecue course with shrimp, ginko nuts, and pork; various sashimi; broiled fish filled with eggs; silky, thick soba; and the meal was finished with fruit and a surprisingly sweet egg omelet with crunchy walnuts. The handmade tofu soup that simered throughout the meal was also a nice touc...

Ippudo Ramen, Japan Ippudo Ramen Ippudo Ramen is well known for being one of the top ramen shops in Japan. The noodles are slick and firm, the broth is salty and savory, the vegetables are crunchy and soft- it is simply a harmonious state of being- just one step in any direction could ruin the dish. The chefs know how to tread that line and they put out a consistent product every time.  Actually, I noticed while I was here that there is a ramen shop in Hongdae that I had rated number one. I noticed that that shop basically stole the concept (and the recipe from Ippudo). The one major difference is the noodles- Ippudo's noodles are much more refined. Excellent place. I recommend you check it out if you are in Japan.  www.ippudo.com Ippudo Ramen Japan Ippudo Ramen Japan Ippudo Ramen Japan

Review 2-Stars (Recommended: Good Price point, fresh ingredients, well prepared) Now, I have a prejudice against restaurants south of the river. Mainly because they tend to be high margin restaurants that overcharge for low quality food. Now, I was very surprised that when I went into the COEX, the COEX- the place I despise the most for food had a good, low-cost restaurant that had food that I would actually recommend. Now, I love natto, the sticky pungent bean paste that many find a tad repulsive. I also love tuna sashimi, but then again, who doesn't. So, I was very happy to find both of these ingredients together in a Odonburi- a rice bowl. I have had this dish before in Japan, but I haven't seen this combination here in Korea. The tuna is thawed (in Korea, that's often a rarity) and perfectly cubed. The natto is sticky and the veggies are fresh with thin slivers of dried laver. There was also a cooked egg yok in the center of the rice, so the creamy, cheesy flav...

This was an interesting find in Seoul. I was walking around after I left my friend Thomas's house (Saturday was his birthday). And I found this Japanese Grocery Store just down the street. It's called Monomart and it was filled with Japanese people. I went in hoping to find some Pocky (Japanese chocosticks) and I found a wonderland of Japanese food and ingredients. The prices are a bit inflated (actually, really inflated), but if you are looking for Japanese miso, ramen, or even omurice sauce; this is the place to go. (02-592-2987). They have all the sauces, gyozas, and snacks you would need to make your own meals. They even have a selection of alcohols. Here you have some Japanese Soju- called Shochu. I've had this stuff and it's got a burny, get smooth taste. I prefer it to the Korean Soju. The only problem is the price. Here is some Japanese snacks like this cheesecake. Meh. It's nothing to write home about, but when my family had a Japanese exchange student st...

It's called Uda and it has been around for ever. It looks small inside, but there is a basement that's smokey like an Ajossi's breath. There Okonamiyaki is pretty good. I love watching the bonito flakes dance because of the steam. Oh...himmm...This was the picture we got when some sake fell on my friend's skirt. Be sure to check it out. It's near the end of Itaewon, down the street from the Cheil Building.

Photographs from a Japanese restaurant opposite my apartment. Excellent service, very nice setting and a lot of food even though it was a touch pricey. 80,000 won for 2 which included a bowl of udon at the end because, the chef said, Korean people kind of expect some rice or noodles to make it a substantial meal.The chef also threw in some free sushi, in fact he gave us o-toro sushi, the most prized part of the tuna, which, if I understood correctly would normally cost almost as much as the meal itself. More pics here

If every time you ate it was a gastronomic, tongue enlightening experience, then food wouldn't be special. Special would simply be mundane. Now I don't have anything exceptionally good or bad to say about Manna Teriyaki. All I can say is that it has a convenient location (near gyeongmidan and down from Taco Taco, Chili Chili); it is decently priced (6,500 to 9,900 won); the place is clean, the service is fast, and the food is well prepared. It's a place to go for a quiet lunch or simple dinner. Sorry, but Dongkas are nothing new to Seoul and it is a staple for many people in the city. Now I will say that what makes Manna Teriyaki stand out is their skill in preparation and their food quality. Their Chicken Katsu (7,000 won) has a crispy crust and the meat is moist. The dish came is a subtle, slightly tart teriyaki sauce for dipping. Another time, I ordered the Tuna Teriyaki (8,500). I thought I would get a thin cut of tuna, but I got a steak that had a crispy exterior a...

So about a week ago I saw a great concert at the Lotte Arts Center with a couple of my friends. Now before the concert I went to a Izakaya with my friend. Here, I learned that she could not handle ginger or wasabi. In the last picture, you can see her make her Waazzabee face. Hachi Izakaya (하찌 이자까야) 서울 강남구 역삼동 669-16 02.557.9198 It is across the street from the GS Tower.

Now there are two things in the world I love, one of which is sesame oil. It's savory scent is almost as good as, if not better than, inhaling gasoline. I admit the latter's an acquired taste. But honestly, I'll put sesame oil in just about anything - in my salad dressing, on my rice, in my noodles, while I'm frying up an egg, doong doong. (On a side note, I'm considering replacing all future 'etcetera's with the much cuter sounding Korean version, 등등 doong doong . "Hobbies? I like writing, playing tennis, dining out, doong doong. Favorite food? Ice cream, roasted hazelnuts, cheese, doong doong .") The other is fresh ahi, what I'm accustomed to calling "tuna" in Hawaii, or "chamchi" in Korean. I went to another "chamchi jib," a restaurant specializing in tuna, a while back in Suwon. This one charged a minimum 65,000 won a head, which meant we were treated to sprinkles of fancy gold flakes over our sashimi. The e...