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Finally, the danger to wallet and waist size expands down the coast to our fair city. Eater had reported in late February that an opening was planned for late April or early May. According to their Twitter feed, the Boston location opened in early May, but no updates have mentioned DC since their preview at the annual Sakura Matsuri festival. Can anybody around Georgetown glean an update for us?
Lunch here last Saturday... The wife and I split the Tokyo shoyu and a cold ramen with a lemon/shio broth and poached shrimp. Top notch bowls of ramen. The broth on the shoyu was nicely porky, but not overly so. I think broth-wise, I may prefer Daikaya by a hair, but it would be close. Ivan really shines when it comes to noodles, though. The skinny, rye noodles in both bowls really took the noodle game to a whole new level. Wonderfully chewy in both hot and cold versions. The cold ramen was super-refreshing. Compared favorably to the cold citrus tsukemen I had the other day at Toki
For those who don't know, Kanazawa style curry is a distinct style of Japanese curry, named for the city in Ishikawa prefecture. It is defined by its rich brown sauce, so thick you can eat it with a fork. Kanazawa style curry is often served in Japanese school cafeterias, where the students lap up the flavorful roux and crispy pork katsu with religious fervor. Its defining characteristics are: Thick and gooey sauce, made with things like caramel Shredded cabbage served on the side Served in a stainless steel bowl Eaten with a fork or spork Pork cutlet placed on top of curry, tonkatsu sauce
The silver lining to the place I had intended to dine tonight being unexpectedly shuttered was that I stumbled upon this gem about 20 minutes later trying to find some place that looked good. Yakiniku Gen is an unassuming little place in the basement at 250 E 52nd St., just off of 2nd Ave, and purports to offer authentic Japanese barbecue. I don't know squat about authentic Japanese barbecue, but the kalbi (isn't that Korean? but all - literally all - the other customers I saw were speaking Japanese to each other and the staff) was wonderfully marbled and flavorful. Just some beautiful, bea