![]() ![]() Kim brought in KoKoRo Sushi’s Max Hong-a longtime colleague and his former manager-to help launch Seaside. “Usually 24 hours-all night, you know?” Kim says. The recipe keys off simmering bones for the broth for a loooong time. After six months, the ramen master-who hails from Tokyo, Japan-relented. Kim says he basically stalked the best ramen chef he could find in San Jose, begging him to teach him ramen. ![]() Like KoKoRo Sushi in Salinas, KoKoRo Ramen is an established and popular spot in San Jose, with a half dozen years under its belt. That had me thinking what a weird sequence it’s been for this City Center space next to Buffalo Wild Wings: Carmel Valley Roasting Company, then Starbucks, then Ocean Grill, which changed suddenly to The Crab Bucket, and now this.Ĭo-owner Sean Kim reports the switch was partly inspired by customers impatient with Crab Bucket’s use of plastic bags, but mostly a return to core competencies. The wallpaper on the staff’s point-of-service tablet, meanwhile, still says Crab Bucket, and the decor has some Ocean’s Grill relics. Along with my order, it served as a reminder this group knows its raw fish: KoKoRo Sushi has been an Oldtown Salinas standby for around 15 years, thanks in large part to creative rolls executed cleanly. I also tried my companion’s KoKoRo roll with spicy tuna and avocado inside and melty tuna and tempura crunches outside. That comes with shrimp tempura and spicy tuna at its heart and fresh salmon on top, layered with tobiko, parsley and spicy mayo. Anderson)įor my specialty maki roll, the “Seaside” felt appropriate. (The veggie ramen wasn’t ready on our visit, which was a bummer for my pork-free companion.)Ī half order of ramen delivers sizable quantity. The other ramens on the ready with the similarly long-boiled broth: black garlic pork ramen, shoyu ramen, miso ramen, veggie shoyu ramen, curry ramen and (nice touch) kids ramen. I tried the tonkotsu ramen (medium spicy), a rich and dynamic indulgence with fresh chives, bean sprouts, hard-boiled egg, black sesame seeds, kikurage mushrooms, whole-fried garlic cloves and a pork-bone-and-chicken broth that simmers 20 hours, minimum. (Swap in a half classic roll like a Philly or a California roll and it’s $16.95 do a combo of rolls and it’s $14.95-$23.95.) The half-and-half idea is simple, smart and much appreciated: just enough-well, more than enough-of the two headlining items for $23.95. Orders can happen at the counter or tableside. The explanation how it was-and in some ways still is-The Crab Bucket, also a lot.įortunately KoKoRo also allows eaters to ration the inflow of stuff with an uncommon option: a lunch special with a half bowl of ramen and a half specialty roll. ![]() Anderson)įebru– Freshly reborn KoKoRo Ramen & Roll throws a lot at an eater. Creative sushi rolls are just half the equation (Photo: Mark C. ![]()
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