My dear globe trotting friend is the one who introduced me to this restaurant or I would have never found it otherwise. Tani’s Kitchen is tucked away in a small strip mall in Daly City and only serves a handful of patrons at a time, I think there was room for 20 people? Because the restaurant is so small it makes so much sense that this restaurant predominately serves to go orders.
When we were seated the first thing I noticed were all the signs! No cell phones please! I think I’ve seen this sign at the Japanese dollar stores.
A lot of rules for a such a little restaurant! No shopping carts please! I guess that’s been a big problem in the past? Love it!
Curry Udon:
I was in the mood for curry udon so I decided to indulge myself and I indulged indeed (say that five times fast). What I really like about the curry udon are the noodles! The udon noodles are sorta flat which seemed to hold on to the curry broth better than the round udon that I’m familiar with. The curry broth was also very delicious because the consistency wasn’t too thick or too thin – it was just right! Ooooo…and it was spicy but not like tongue numbing hot it was slow and gradual spicy. It’s the kind of deep curry spice that slowly creeps up on you with every bite and then before you know it you have a runny nose – all characteristics of a yummy bowl of curry udon.
Salmon Skin Salad:
Salmon skin salad was goood. The salmon skin was crispy, the flesh was fatty and savory and went so well with the light tangy dressing. This dish made for a great appetizer and would’ve been great as a main dish too.
Fish Tempura Special:
We were very fortunate to get the last serving of this fish tempura special.
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In celebration of the summer solstice I made myself a cold noodle lunch. The directions on the back of the bag suggested to top the noodles with cucumber, tomato and ham – I didn’t care for any tomato or ham but I did have a cucumber in the fridge, eggs and scallions. Using the . . . → Read More: MYOJO Chukazanmai Sesame Flavor This is the sesame flavored noodle that got me into sesame flavored noodles…haha. It’s unfair but I’m normally drawn to instant noodles with interesting flavors so it was a while before I actually tried these even though they were always available. Chicken sesame just sounded so boring and the picture of the noodles looked . . . → Read More: Vewong Sesame Chicken Flavor I might be crazy or just a major msg addict but this flavor could have used more flavor even though there were 5 seasoning packets compared to the regular mi goreng flavor which has only 4. The satay flavor was sorta weak…too bad because I was so looking forward to it. See! Bonus fried onions . . . → Read More: INDOMIE Mi Goreng Satay Ahhh yess…the much discussed Ippudo Ramen. Somehow, we found ourselves in the East Village a lot whether it was for food or shopping. As you pass through the curtains you’re greeted by red walls one of which is adorned with ramen bowls and a counter display of dried ramen blocks and hip bar music. . . . → Read More: New York, NY: Ippudo Ramen This was my first taste of ramen in the big apple and it was like nothing I’ve tasted before! I was very fortunate to find such a tasty treat on the first shot and bonus that it was walkable from the hotel. My mouth salivated as I stood outside reading the menu. They . . . → Read More: New York City, NY: Terrakawa Ramen I love these noodles! Paldo has somehow captured the savory, spicy (mild really) and sour of kimchi in a bowl! Besides the oh-so delicious and addictive soup the noodles are pleasantly thin and so dang good. Very slurp friendly. I remember snacking on these noodles after school. It was a really . . . → Read More: PALDO Kimchi Noodle I can’t remember where I found these noodles but I think I bought them in Hawaii at the Japanese super market. 1 packet seasoning powder. 1 packet dried shrimp and bits of green onions and shitake mushrooms. Light broth. . . . → Read More: ITOMEN Chanpon Men Saying the name of these noodles are enjoyable indeed. Chapagetti! Chapagetti! Mmmm…the gold packaging makes it look officially tasty. Inspired by the noodle bag I added a sprinkle of bite sized red onion and a sprinkle of frozen vegetables. These noodles came with a packet of oil and a packet of powdered seasoning. . . . → Read More: NONGSHIM Chapagetti Chajang Noodle Although the cooking suggestions say to cook the noodles in the bowl I normally boil instant rice noodles in the pot (especially rice vermicelli). I usually use a hot water dispenser for cup and bowl noodles but the temperature of the water isn’t thaaat hot to begin with so it doesn’t cook rice noodles very . . . → Read More: VIFON Bun Lau Thai – Thai Style Instant Vermicelli |
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