Hatsumi remains hot.
Last night was my third trip to Hatsumi. First time was your typical check-it-out restaurant trip. Second was for a special menu. This time it was for how I view this eatery -- and I'm repeating myself on this -- the sort of place where a Japanese salaryman might go after work to eat, drink, unwind, and grumble about the bakashacho (I'll let you translate that).
The place remains dedicated to its robatayaki grill. I got chicken skewers in three forms -- meatball, hearts, and skins. All were nicely flavored, though the skins were a little hard to pull off the sticks, and dipped into a mix of soy sauce and quail egg yolk. And for the record, you can just about assemble the entire bird, save for the feathers, from the yakitori options.
I also had the gyoza, the Japanese form of potstickers. Filled with pork (vegetarian is the other option) with a fried lattice cover, these were strongly flavored and served with a not-too-strong chili sauce.
While Friday is my Monday, I went in with full intention of having that alcohol. Taking a cue from John Lee Hooker, I chose one sake (Shibori Gold Can, sweet with notes of honey), one whisky (Suntory Toki, paler than similar spirits but with the same flavor and punch) and one beer (the inexpensive Japanese brand Orion). Yes, it looks like a lot, but I paced myself between sips and bites, went home with a moderate buzz, and woke up fine and dandy.
Chikusho, this place should be busier than it is on a Friday night. Not empty, but too many empty seats, especially given its small size not to mention food quality. And the quality of its skilled kitchen and knowledgeable floor staff, which is prominently not even Asian let alone Japanese. And there's a happy hour now, with a few select drinks and skewers, but I was running late and missed that few bucks off (baka bus). All Hatsumi really needs is a karaoke room and it would be a perfect post-work party place.
The place remains dedicated to its robatayaki grill. I got chicken skewers in three forms -- meatball, hearts, and skins. All were nicely flavored, though the skins were a little hard to pull off the sticks, and dipped into a mix of soy sauce and quail egg yolk. And for the record, you can just about assemble the entire bird, save for the feathers, from the yakitori options.
I also had the gyoza, the Japanese form of potstickers. Filled with pork (vegetarian is the other option) with a fried lattice cover, these were strongly flavored and served with a not-too-strong chili sauce.
While Friday is my Monday, I went in with full intention of having that alcohol. Taking a cue from John Lee Hooker, I chose one sake (Shibori Gold Can, sweet with notes of honey), one whisky (Suntory Toki, paler than similar spirits but with the same flavor and punch) and one beer (the inexpensive Japanese brand Orion). Yes, it looks like a lot, but I paced myself between sips and bites, went home with a moderate buzz, and woke up fine and dandy.
Chikusho, this place should be busier than it is on a Friday night. Not empty, but too many empty seats, especially given its small size not to mention food quality. And the quality of its skilled kitchen and knowledgeable floor staff, which is prominently not even Asian let alone Japanese. And there's a happy hour now, with a few select drinks and skewers, but I was running late and missed that few bucks off (baka bus). All Hatsumi really needs is a karaoke room and it would be a perfect post-work party place.