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Miki News

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  • Andrew Raskin Aug 3, 2001 03:56 AM
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Today I was driving back from Ocean Beach, and I happened to spot the new owner of Miki (Balboa/38th) locking the door around 6pm. I pulled over, jumped out of my car, and introduced myself as someone who enjoyed my meal there last month, a few nights before the old owner/chef retired and the restaurant closed.

The new owner, Aki Kawaguchi, said he would leave the menu pretty much as it was, with maybe some additions. Since I've had buta no kakuni on the brain lately and didn't see it last time I was there, I asked if that might be one of the additions. Aki went on to tell me that pigs in America have a higher fat:meat ratio than pigs in Japan, and therefore it's impossible to make good buta no kakuni here. I don't know if I buy that. Anyway, he said he might add it to the menu if I really wanted it. What a feeling that I might influence the menu. Power, and responsibility. I told him to do what he thought best, and only to make the kakuni if he was confident about it.

He said he would reopen Miki in about 2 weeks.

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  1. Curious. The Spaniards think that American pigs are too lean to make good jamon serrano. Those Japanese pigs must be bulemic. Give me pata negra any day.