Oftentimes, we only see the presentation. We only focus on the centerpiece of each dish. Later on we move our attention to the intricacies of the taste. Trying to dissect what is, or what isn't there. However, none of those things are easy when it comes to Japanese cooking.
Seeing first hand and experiencing how everything turns out the way they do, validated my respect towards Japanese culture and their food. To them, taste is a by product of pouring heart and soul to each process of cooking. That is why, whenever we want to old school traditional Japanese food - we go here, at Tanabe
I have seen many a Japanese man go through these doors - a good sign that this place is legit ;)
Simple, clean, zen like elegance
Their mini appetizer of sort: cold tofu with salted "dilis"
For me, if always go for the steak kaku bento. Its my everything Jap in one meal. Has cabbage salad, ebi tempura, grilled fish, salmon sashimi, miso soup, and my personal favorite chawanmushin (hot soy with egg whites and shrimp)
Second half of my bento is of course the tenderloin tips with sauteed vegetables. A bountiful meal that's rich in flavor. done carefully to make sure nothing overpowers anything. simply amazing.
This is the sukiyaki bento meal. Also comes with salad, salmon sashimi, chawanmushin, sauteed veggies, and fresh fruit. Sukiyakis should taste this way - empahasis on letting the noodles and ingredients blend in the soup and not let the soy broth overpower the taste of everything.
Dining at old fashioned Japanese restaurants provides you with a good sense of cultural history. Their food makes you appreciate the amount of time it took to prepare them. And the best way to honor it is to consume it in a calm, enjoying manner
Date of Visit: 2013-08-26