thank you again to the great leader of all things culinary in san diego...kirk himself, i finally made it to the place with no name.
i was scared to go at first but my fright quickly melted away with the hearty irrashaimas upon entering from the two gracious waitreses. (the older of the two is particularly kind and warm).
dining alone, i was seated at the sushi bar which looked closed but the there were a couple of tables of japanese clientele eating noodle bowls.
upon receiving the menu...i sstarted with the side order of yamakake, seaweed salad and natto combonation. topped with delicate nori strips....for some reason i love the slimy texture and the pairing of the three together.
i then later ordered something that turned out to be the most refreshing compliment to an extremely hot san diego day: Hayashi Chuka...which was advertisted as "summer only" as it is a cold noodle dish.
I piacked this dish because i had salivated over an episode of dotch cooking show in which this dish was the winner over curry ramen (another favorite).
the dish was heavenly...scattered wonderfuly with tamago strips, pieces of pork, crisp cucumber, seaweed, nori, corn and a fantastic contrast provided by the bright red beni shoga. on the side of the bowl, side by side, the garnishes of kewpie and japanese mustard (perfect with the pork).
the noodles were slightly submerged in the tahini-like sesame base....wonderful.