572140 Thu Nov 13 21:52:12 -0800 2008 37 2 Los Angeles Area 0 4172469 Among destinations like Mexico, Spain, France, Italy, Singapore, and Hong Kong, many American foodies have Japan on their shortlist of destinations. Unfortunately, traveling to Japan and other far-off places are not in the cards for many - at least for now. Finding enough precious time, money, and energy to devote to such whimsical endeavors like exotic food travel can be monumental even on a good day. Times are tough, folks. Just my opinion but, the main culprit that has left us in this TEMPORARY lapse on so many fronts is beyond the scope of this board (but which I'm certain that a recent hope for change will eventually lead us to better times). And the by-products of our country's failures, indulgences, and oversights to attain a higher social conscious are that we are now more than aware of our often-unintentional brutality wielded upon this precious planet. We Americans are famous for being two-minute warning specialists. We need to be boxed into a corner in order to bring out the best in us. Concepts like, "locavore,"free-range hormone-free," and "carbon footprint reduction," are becoming as common as Prius hybrids. So what do these realities, my gripes, and social concepts have in common with Izakaya Bincho? Well, let me tell you, bubby... What if I told you that I could save you a foodie trip to Japan, or at least delay it until better times? You know - airfare, hotel, the hassles, walking around like a zombie from the time change and jet lag (the frick & frack of travel). Think of the carbon reduction that your conscious can literally take credit for! Cool right? Well, it's time to take a primer for what you could really expect from the little cozy izakayas found all over Japan. And what if this educational experience were located just 15 minutes south of LAX, and not 12 hours to the west across the big blue Pacific? I think we can all agree that choosing the 15-minute option also scores you locavore points - you know, thinking globally and eating locally - you are way cool! Okay, here's the reality of why I'm pimpin' Izakaya Bincho (IB). It's because they would please most if not all of the basic criteria of my fellow Chowhounds, and deserve your patronage. And the only reason I'm posting a separate entry for Izakaya Bincho is to hopefully generate more buzz about this great little place. I think exilekiss already gave us all we need to know - all I can do is agree and put a different spin on it. - IB is the classic non-megachain mom&pop (but really hip and charming mom&pop) eatery that offers their guests a unique dining experience with a strong focus on incredible and unique eats. - IB takes some serious pride in their ingredients, execution and service. Incorporating free-range Jidori chicken from California in many of their dishes, Tomo-san doesn't play. He knows that there's no substitute for sourcing quality ingredients. - The prices are very reasonable - each dish is from a couple bucks to $12, with most averaging around $4. This place kills the Quality/Price Ratio. Remember - this is small plates - we're talking more about quality - don't expect portions (or quality) like The Pantry. - As I mentioned above, times are tough folks, and if you're a true Chowhound, it would be in your interest as well to support businesses like IB and help get the word out. Small start-ups like IB depend on word-of-mouth as their major marketing tool. And we each are a small example of how this works. Heard about this place (domo arigato, exilekiss sensei!), put it on my list, checked it out, truly enjoyed a great meal, I tell my experience, and hopefully you continue to perpetuate the evergrowing chain. - Location, location, location - the mantra of the real estate industry also holds relevance for eateries. Unfortunately, IB is in a spot that takes a little more effort, but stil - they are a short walk from a parking structure and they do validate for an hour. It cost us a total of two bucks to park. The bonus of supporting IB is their long range plan. Eventually get the hell out of this current place, move into a more suitable location where Tomo-san can really spread his wings, and we Chowhounds will benefit from tons of world class yakitori cuisine in the future. - I have no idea how much Tomo & Megumi-san have invested so far, as well as how much was lost in potential revenue during their extended forced closure, but they are primed to make a serious comeback. Their story is a foodie-version of, "Rocky," and we're less than half way through this harrowing saga! My wife and I had the pleasure of visiting Izakaya Bincho - the reincarnation of Tomo & Megumi-san's first iteration, Yakitori Bincho which we regret missing. Many swore that the level of their yakitori items were on par with what one could expect in Japan. The talents of the owners, Tomo & Megumi-san combined with high-quality and innovative ingredients and the authentic bincho charcoal launched this place to legendary status with a bullet, only to be trumped by pissy (and I'm guessing jealous) neighbors and bureaucratic nonsense. Forced to close their doors because of noncompliance with some city code issues, the talented but now-stifled couple had to rethink their business strategy. Never ones to give up, they are a real-life lesson in fortitude, immigrant backbone, and innovation. My assumption is that knowing that meeting current code based on their existing business model was nearly impossible at their current location, the couple decided to make a couple of adjustments, nix the charcoal, and do the next best thing. After five months of pondering, experimenting, and some serious hand-wringing, Tomo and Megumi-san reopened their storefront as Izakaya Bincho. Yakitori joints in Japan are pretty much a form of izakaya in that they serve the same function - a sort of way station or informal gathering place with great varieties of small plates and traditional drinks like beer, sake, shochu, as well as more contemporary additions like wine and mixed drinks. Salarymen, students, and travelers alike often drop by these places to top off or hold them over before they move on to another evening spot or go home. Food is usually served in smaller portions and shared among those at the table, while sipping some brew and shooting the breeze. Some specialize in certain themes or foods, while others offer a little of everything. It is not uncommon to run into izakaya chains, but like here, the more unique and charming eateries are smaller and usually run by couples or families. Since Tomo & Megumi-san could no longer do the yakitori, they did what would be kinda analogous to trading in a 70s muscle car for a new 2008 Ford Mustang Bullitt. Different technologies, different delivery systems, the former is bringing smoke and heat and lovin' it, the latter is smooth as silk with a lot more bells and whistles. From reading exilekiss's detailed posts, their former place offered yaki items grilled or roasted over a special binchotan charcoal (it is reputed to be long-burning, imparting a very hot and clean heat), as well as kappo style cooking which focuses on unique well-prepared small dishes. As many have described, the food is a Japanese-style tapas concept, but the focus is on the chef's skills, imagination and ability to highlight really good ingredients. I obviously found out about both places on the LA board, and of course Blogger-extraordinaire exilekiss practically single-handedly shined the light on both concepts. His blow-by-blow detailed reviews with pics, as well as keeping us in the loop by giving us the 4-1-1 on their trials by fire (literally) with the South Bay bureaucracy and henchmen had us booing the whiny neighbors as well as the fire chief while cheering on our beloved protagonists who refused to let go of their dream. I always appreciate and respect exilekiss's opinions because regardless of how much he or anyone else wants to love a place, an honest assessment will be doled out. http://chowhound.chow.com/topics/518195 http://chowhound.chow.com/topics/528661 http://chowhound.chow.com/topics/563484 http://chowhound.chow.com/topics/568632 I think like the majority of posters, I can't thank exilekiss enough for elevating the level of the posts on this board. Because Izakaya Bincho is very small (a full house is 24), one benefits from the attention to detail coming from the kitchen (which is in plain sight) as well as the service and hospitality. As has been mentioned by many, Tomo-san handles the kitchen duties, while Megumi-san deals with just about everything else. Both complement each other well. Megumi's multi-tasking allows Tomo to focus solely on the food preparation. I can see why their hours are somewhat abbreviated - aside from the fact that this is an izakaya where the bulk of their business is in the evening, I think the couple holds fast to the notion of quality. For a couple to sustain this pace and level of focus for longer than one evening at a time would really be reaching. We went this past weekend and indulged in a fair amount of excellent eating and drinking. We went there on saturday night, where all four tables were occupied, as well as a couple enjoying each other's company at the bar. Looking over their standard menu as well as their specials and seasonal items, we found it very hard to make choices because just about everything kept calling out to us. I am guilty of assuming that the modest size of this place would be matched by a modest sized menu. As many of you know, the Japanese culture places a high value on whetting the appetite through the eyes as well as the mouth. The regular menu is a tri-fold laminated menu (pretty common in izakayas) with (I think) five pages of food choices, most accompanied with pix, and the back page listing various beverages. The photos do a lot of talking, and this is what made it so hard to choose! A separate hand-written page is also included with the specials for the day and season. A series of glass boards above the bar repeat many of the menu items as well. So many choices and not enough room in my big belly... In the end, I think we ordered 11 items, and washed it down with Asahi Kuronama beer and a nice large carafe of Karatamba sake. Here's what I think we ordered: Rikotta Chizu no Tofu - The balance of soy and ricotta is perfect. This dish could go either way in terms of playing it savory or sweet. Garnished with a couple of grape tomato halves and served with what Megumi described as teriyaki sauce (I think it was their special tare sauce) as well as their house-made shoyu, it could have just as well been served with some light fruits. As tempting as it is to finish off the bowl in about three or four bites, the key is to savor it in small calculated bites that are dipped in either of the simple but elegant sauces - we liked both equally well. Order this first, as it seems very popular there. We got the last of it and it was only around 7:00PM. Buta no Kakuni - as described by exilekiss, it was nothing short of amazing. I could have eaten this all night. Served in some of its braising liquid, a dab of mustard, a slice of lemon and a side of boiled spinach, my only complaint is that of personal preference. I personally enjoy this dish seasoned with star anise as well. While I didn't pick up on any in the dish, it was more than made up by the depth of flavor, the balance of sweet and savory that rested on the perfectly delicate belt of fat. This dish is so tender that it easily separates with a pair of chopsticks. This is the time to order the onigiri or ochazuke as well. The richness of the fat calls for some kind of gohan. A sip of the fragrant Karatamba sake with this pork was wonderful. Zousui - This seemingly humble pot of chicken stock, rice porridge, egg and chicken is one of those dishes that would make your Japanese mom cry with both joy and shame. Tomo-san's version tastes so clean, the grains of rice are perfectly soft and act as a foil to the essence of chicken and egg that is light and clear. The cooler nights will beg you to devour a bowl of this, but share it as there is so much more to try. If ordering this, order it right off the bat - expect a 30-minute wait. Yu-rinchi - basically chicken karaage with a complex green onion sauce and some grated daikon, a slice of lemon and green onion garnish. This is another one of those dishes that achieves amazing balance. The richness of fried chicken perfectly plays off of the slight savoriness of the green onion sauce and the pungent astringency of the grated daikon. This dish to me is another classic izakaya dish in that a swig of beer or sake with each small bite makes for a series of great moments. Buta Kimuchi - We enjoy spicy foods. Spicy foods are (again) perfect with beer, sake, and shochu. The kimchi component in this is quite spicy for a Japanese dish. However, it balances out with the sweet richness of the pork and onions. And like so many of these dishes, some sort of rice is called for after each bite (at least with me), followed by a sip of what ever you're drinking. Eating this dish takes me back to Japan when I first experienced this type of food in the pubs that my uncle and his friends would take me to. The only things that were missing at IB were the cigarette smoke and dirty curse words in the garish Hiroshima slang... Tsukune Dango Nabe - A seemingly simple item that shows Tomo-san's gift in the kitchen. This reminded me of another Japanese dish called, Mizutaki in its basic components, but executed with far higher diligence. Like the zousui, the broth in this nabe dish tastes clean and fresh. After a couple of sips along with the chicken meatballs and sweet vegetables, a few things immediately hit me. In fact, the clean flavors also reminded me a lot of chowan mushi, but without the custard. First, how Tomo-san creates such a clear clean-tasting broth that is at the same time very flavorful tells me that his chicken is top-notch and his execution is flawless. Also, the meatballs, normally such a humble thing, are exponentially flavorful relative to their size. The napa, carrots, mushrooms and tofu are so sweet and tender - obviously also of high quality, and also benefitting from a long simmer time in that wonderful broth. This is another dish that requires a fair amount of time to make - I'd say at least 30-40 minutes - order accordingly. Onigiri w/ ume - extremely fragrant ume encased in a generous portion of salted rice with a perfect ribbon of nori around it. I didn't ask, but I suspect that the ume is house-made as well. The perfume of this particular ume is wonderful. On one hand, I highly recommend this because its execution and taste would (again) make most Japanese moms feel very inadequate. On the other hand, if a light eater finishes the whole nigiri, not much room will be left for other treasures here. Some of the dishes had me reaching for that imaginary bowl of rice - the nigiri definitely subbed in very well. I recall often seeing Japanese salarymen ordering this (or ochazuke) at izakayas as their nightcap - something to top off their bellies before they call it a night and head home. Tomato Be-kon - The grape tomatoes wrapped with intensely flavored bacon are grilled just enough to where the bacon is cooked through. Take care in eating this as the tomato is bursting with steaming hot juice. At the same time, be sure to polish these off before they cool off. The hot juice is full of flavor and acid that balances well with the fat and flavor from the bacon. The Kuronama and sake went perfect with these tasty bites. Sunagimo - A dish that I was not wanting to order but did so for my wife. Chicken gizzards are not my bag, but my bag is not my wife's concern when it comes to gizzards. Like her mom and my mom, for some reason she craves gizzards. Prepared and garnished in a similar fashion to Yu-rinchi, I actually ended up liking this! Again, I think given Tomo-san's talents combined with a great bird, the normally chewy grisly lobes of ick turned out to be little nuggets of slightly chewy earthiness. These gizzards I can get into. Like with the Yu-rinchi, follow each exquisite little bite with a sip of whatever you are drinking - the dish is perfect izakaya food. Kaki no furai - I used to detest fried oysters as a kid, but have come to appreciate versions that are prepared well, and Izakaya Bincho's were spot on. Perfectly breaded and fried, they were crisp on the outside, and bursting with juices on the inside. People describe a fresh oyster tasting of the sea. The juices inside tasted like a simple broth made of the sea. Served with a side of tonktsu sauce and lemon, I chased each savory bite with some sake. I liken these to an oyster po'boy without the roll and sauce. Onigiri with Salmon - We actually ordered this along with the other onigiri with ume. However, being that we were stuffed to the gills, neither of us could even venture a bite. Instead, Megumi wrapped it up for us to take home. It looked and smelled wonderful - perfect like the other onigiri. So much so in fact, that upon arriving at my parents' home to pick up the kids, our son caught sight of this last vestige of our wonderful meal. Along with our daughter, they proceeded to devour the whole onigiri. This version with salmon did receive high marks from our kids. I'm glad my mom didn't see this - they never chowed down on her onigiri like that. While their list of beers, sake and shochu are somewhat brief, I think most would appreciate what they offer. Off the top of my head, they offered four types of beer, maybe a half dozen sake, and a half dozen shochu as well. I was hoping that IB would offer Koshihikari beer but who knows - maybe it's just a matter of time. I do give them good marks for carrying Asahi Kuronama, as well as Karatamba and Kubota Senjyu sakes as well. I'm not much of a shochu drinker so hopefully someone else can comment on those choices. They do also offer both red and white wines. In fact, one of the strangest things I saw that night was a table with three Japanese expats sharing a bottle of red wine and eating onigiris and ochazuke with it. Does the pairing work? It did for them... So my only issues with this place have to do with size and location. I think they could use a bit more room - not much for now, but just enough to feel a little more open. I know that this is an irreparable issue, but this just makes me want them to succeed even faster. The location is on a part of the pier that gets very little respect. This portion of the pier - the International Boardwalk - is more or less a transition area from the parking lot to the main part of the pier where most go to eat and drink. All those couples that stopped by on the way to the pier, took a look inside and at the menu, then kept walking, didn't realize that they were passing up a gem of a place. And when you see the the businesses that sit open and empty around them, it just feels like an area that you just want to keep walking by without stopping. Again, the sooner Tomo & Megumi-san can stash away some funds, by the time their lease is up, they'll be ready to launch their real place. So if you're open to heading down to the South Bay and supporting a great little place with a huge Chowish heart, give Izakaya Bincho a try. If you do, that trip to Japan that you may be putting on hold won't seem so painful after all. Thu Nov 13 21:52:13 -0800 2008 64003 bulavinaka 1 4172579 you forgot one ;P http://chowhound.chow.com/topics/516011 Thu Nov 13 23:30:14 -0800 2008 4172469 11521 rameniac 2 4172583 Oops, sorry - I stand corrected and humbled by another legendary hound with a serious nose for finding the best of the best... :) Thu Nov 13 23:34:27 -0800 2008 4172579 64003 bulavinaka 3 4172665 haha just messin'. these days i haven't been sniffing out much of anything! i just stick to the few restaurants i have cravings for, those and pure fruit smoothies to keep the gut in check. methinks i'll bequeath the L.A. ramen scene to keizo and exile, that is, until they open something ridiculously awesome like an ippudo on sawtelle. ippudo, are you listening?!?! Fri Nov 14 02:45:31 -0800 2008 4172583 11521 rameniac 4 4172675 Onegashimasu! Fri Nov 14 03:26:43 -0800 2008 4172665 11933 J.L. 4 4174208 Bequeath nothing... Mentioning the three of you is like the Holy Trinity of hardcore foodies. Always look forward to your posts... Again, sumimasen... Fri Nov 14 13:10:29 -0800 2008 4172665 64003 bulavinaka 1 4172986 You also forgot the original post that alerted us all to Bincho. http://chowhound.chow.com/topics/506313 Fri Nov 14 06:54:20 -0800 2008 4172469 10509 E Eto 2 4174225 Well ex-cuuuuuuuuuuse-ME! :) Thanks - give credit where credit is do. Vittus laid the kindling down, rameniac lit the fire, and exilekiss fanned it like mad. All of the other posters? They keep throwing logs on the fire... thanks for pointing that out... Fri Nov 14 13:15:56 -0800 2008 4172986 64003 bulavinaka 1 4173194 Hi bulavinaka, Outstanding review! :) I'm so glad you enjoyed your visit with Tomo-san and Megumi-san. Their love and care put into each dish out of the kitchen is something that should be experienced at least once (I just recently returned from one of my longtime favorite Izakayas that I hadn't been to since Yakitori / Izakaya Bincho, and... wow, Tomo-san's cooking really puts things in perspective). (On a side note, you give me too much credit; I owe it all to rameniac for finding this wonderful place, and as E Eto noted, vittus let rameniac know. :) I can only hope as Chowhounders others may be now interested in trying out some great Japanese Small Plates and discover Izakaya Bincho for themselves as well through your great review! (^_~) But thank you for the kind words, I don't deserve it. ;) _(._.)_ Lastly, I'm so happy to hear Tomo-san's Legendary Buta no Kakuni (Braised Pork Belly) is still as amazing as the first time they debuted it 2 weeks ago! :) I can't wait to go back with more friends to try it again. Fri Nov 14 08:04:14 -0800 2008 4172469 113442 exilekiss 2 4174239 Thanks so much for really putting both Yakitori Bincho as well as Izakaya Bincho front and center. In all honesty, if I see one of your posts, I first scroll down to see your rating. If it's anything 8+, I jot down the place on my list. Going back and reading the review is like a nice cold bottle of Kubota Manju with a platter full of Tomo-san's Buta no Kakuni - it's all good... Thanks again... Fri Nov 14 13:21:12 -0800 2008 4173194 64003 bulavinaka 1 4173234 I tried to get a table for 6 yesterday but somebody booked a table for 5 @7 :( WHO WAS IT?!?!?! Fri Nov 14 08:21:04 -0800 2008 4172469 91179 ns1 1 4181067 We finally checked this place out this weekend and loved it! Loved the spicy chicken wings, the fried chicken with green onion sauce. The meatball hot pot was so comforting and delicious! Also really liked the stuffed shitake. We went on Saturday night and it was fairly empty. Only 2-3 parties at one time. I was really impressed and we will definately go again. Hopefully more people go and keep them in business. Thanks for the rec. Mon Nov 17 14:31:20 -0800 2008 4172469 14124 CarlieInLA 2 4181318 I'm glad to hear you liked it. As you probably noticed, even when IB is full, it's not really crowded. And I guess that's a mixed blessing. For those enjoying their food, it comes at a decent pace, especially if one orders with a little logic. The downside is with so few patrons at any given time and the relatively reasonable prices, their receipts for one night could probably use a boost. And that's why I personally am such a big advocate for hounds to visit places like IB as often as possible. The sooner they can save up some serious capital, the sooner they can start their exit strategy. :) Mon Nov 17 15:54:14 -0800 2008 4181067 64003 bulavinaka 2 4182932 Hi CarlieInLA, Very nice! :) Loved all those dishes that you tried as well. :) Next time give their Zosui (Made-From-Scratch Rice and Chicken Soup) a try. Delicious! Tue Nov 18 09:01:06 -0800 2008 4181067 113442 exilekiss 3 4186377 We thought about that, but settled on the meatball hot pot instead. Next time I will definately try the chicken soup. It looked so good on your blog! Wed Nov 19 11:19:44 -0800 2008 4182932 14124 CarlieInLA 2 4184582 My wife and I were also there Saturday night (mixed couple in the back) and we loved the chicken rice soup it was awesome. Also the chicken wings were perfectly done. My wife loved the giant rice ball (I didnt get a bite). We had a large Kubota Senju Saki that was the perfect compliment. I wish it was closer...... Tue Nov 18 18:14:43 -0800 2008 4181067 13733 monkey 3 4184908 In Asian cultures, the monkey is considered wise, crafty and sometimes prone to mischief. You were wise to find this hidden gem, crafty because you picked the perfect potion (nice choice!) to go with your tasty meal, but not mischievous in your choice - IB doesn't fool around when it comes to food. :) You picked some winners that night - how can one miss here?!?! Your wife has a good appetite - IB's riceballs (onigiri) are pretty substantial. Did she enjoy the one with the pickled plum (umeboshi) inside? We ordered both types, pickled plum and salmon (sake - sah-keh like what you drank), but were engorged after eating the onigiri w/ pickled plum - wonderful perfume for umeboshi - and let our piranha-children mash their faces into the onigiri w/ salmon. As an aside, if your wife wants to try a totally different type of onigiri, she can try one with SPAM in or on it. When done right, they're really good. If you get a chance to return, give their tsukune dango nabe a shot as well. The chicken meatlballs are amazingly flavorful, and the soup, tofu, mushrooms and vegetables are sweet and tender. A sip of the soup followed by a bite of the onigiri might seal your fate here... Tue Nov 18 20:41:17 -0800 2008 4184582 64003 bulavinaka 4 4185644 We had the meatballs too. We had like 10 dishes....i just dont remember the rest.. The wqife had the rice ball with salmon in it. I wanted a taste but I was afraid I'd lose a finger....we also had a pitcher of Sapporo as well. We will be back but we are in Alhambra and have two young kids so when the moon and stars align.... Wed Nov 19 07:39:54 -0800 2008 4184908 13733 monkey 5 4187218 My hat's off to you - all the way from Alhambra... 10 dishes must have called for loosening the beltbuckle a few notches! We asked about kids and Megumi-san said it was no problem... :) Wed Nov 19 15:38:20 -0800 2008 4185644 64003 bulavinaka 6 4210226 They have been so warm and welcoming to my two children. My 6 year old wants to know why I can't cook like that! Sun Nov 30 14:45:52 -0800 2008 4187218 19917 Rizza 7 4210514 I'm guessing that Tomo and Megumi-san don't have children yet, but when they do, they'll make great parents. I rarely cook Japanese food at home, so I'm lucky that my kids haven't drawn that comparison with me - yet. Sun Nov 30 17:30:46 -0800 2008 4210226 64003 bulavinaka 5 4187335 Early is always good with a toddler - they usually have more patience and less grumpiness. You can also distract by looking at the boats, take a walk, etc. For the kid's sake you might want to go in prepared to order at least a few dishes even before looking over the menu. The tsukune dango nabe and zosui take at least 30 minutes. Also, the rikotta chizu tofu is very fast, simple and tasty. I'm sure you'll like it - the little one should as well. It's small plates, so if you're all hungry, order at least two. Wed Nov 19 16:22:01 -0800 2008 4185644 64003 bulavinaka 1 4185073 We went again today. 7 dishes between the 2 of us. I'm so full it hurts. Alot. Meatball hotpot thing = best thing ever Tue Nov 18 22:46:50 -0800 2008 4172469 91179 ns1 2 4187220 Meatball hotpot thing - yeah, I think that is the rough translation, or at least I'm sure Megumi-san would know what you were asking for... :) Wed Nov 19 15:39:44 -0800 2008 4185073 64003 bulavinaka 1 4185890 Because of all of the great things I've heard, I am wanting to go with some friends who live in the area earlier Saturday evening, but I have a couple questions: 1) This place seems "joint-y" enough from my reading where it would be ok to bring a 2 yo child, correct? Or is that a totally off-base idea? 2) Secondly, what are their hours (if we go with friends who have a child, we'll go earlier, like 6:30)? Thanks! Wed Nov 19 08:48:23 -0800 2008 4172469 198245 a213b 2 4186085 1. Yes 2. 5-10 or 1030 IIRC Wed Nov 19 09:53:19 -0800 2008 4185890 91179 ns1 2 4188060 Going early with kids is always a good strategy - they're not too cranky yet, and their level of patience is still reasonable. Consider ordering some menu items immediately before you even brouse the menus. The zosui and tsukune dango nabe take a minimum 30 minutes. Once either of those arrive at your table, you obviously want to keep the kid as far from those as possible - they're really hot! You'll probably want the toddler eating something soon as well, so you might order the rikotta chizu tofu dish - it's quick. I think both the youngin' and you adults will enjoy this, so you might order at least two. Wed Nov 19 22:35:57 -0800 2008 4185890 64003 bulavinaka 2 4188097 Hi a213b, Hopefully ns1 and bulavinaka answered most of your questions. :) I hope you enjoy your visit! Hours: Tues - Thu, 5:00 p.m. - 10:00 p.m. Fri - Sun, 5:00 p.m. - 10:30 p.m. Closed on Mondays. Wed Nov 19 23:04:27 -0800 2008 4185890 113442 exilekiss 1 4187235 I'm contemplating being dragged to a coed baby shower just to put me in the proximity to try Izakaya Bincho. The horror! Wed Nov 19 15:46:25 -0800 2008 4172469 10883 JAB 2 4188044 LOL!! Now you are thinking like a hound!! ;D You don't know how many family 'obligations' have turned into Chow expeditions... ;) --Dommy! Wed Nov 19 22:23:10 -0800 2008 4187235 10659 Dommy 1 4209293 We went back again tonight with rug-rats in tow after a horrid day of holiday shopping. I believe we ordered 13 dishes: Ricotta tofu: Enjoyable as always, and just a great way to start out the meal - nibbling on bits of sublime creamy tofu barely dressed with shoyu. Cool, refreshing, a nice subtle undertone of dairy, and it pairs perfectly with the tare sauce and shoyu. It was a big hit with us last time, and our kids as well this time. Onigiri w/ ume: If you like onigiri with ume, this one is extremely luxuriant. The rice is perfectly seasoned with a little salt and formed into a perfect triangular shape, the perfume from the ume hits the right flowery and fruit-driven notes and none of the acrid or sourish ones, and the flavor is smooth as it lingers on the tongue - not overly salty or sharp like a lot of the stuff that is store-bought. If Tomo-san is making his own, my props to him. If he's buying these, I need to know from where! The belt of nori that acts as an edible barrier between the sticky rice and one's hand is crisp and fragrant. I can imagine a homesick Japanese expat being brought to tears just by cradling one of these in his hands... Onigiri w/ salmon: I forgot the name of the salmon that is listed on the menu, but it seems to be a basic grilled salted salmon (shiozake?) that has been flaked and surrounded by (again) a perfectly formed rice ball with the (again) perfectly crisped belt of nori around it. While we ordered this last time, we didn't have room to try it - our kids did when we brought it home. I now know why they inhaled it. Salmon isn't normally high on my list of seafoods, but the slight nuttiness and umami of the salmon partnered perfectly with the rice. As I mentioned in my original post, the onigiris are substantial. If you're a light eater, then you might want to pass on this or save it for the end - many do this in Japan to sort of top off their meal. Tsukene Mizori so-su: Meatballs in a sauce covered in a mound of grated daikon and green onions. I can't say enough about the meatballs that I've tried so far at IB. While slightly larger than a quarter in diameter, they are large in flavor. Again, another knock-out dish. I would suggest cutting each meatball in half or even quarters, and adjusting the amount of daikon and green onion you have with each bite. Our kids normally hate daikon - usually it's too pungent like horse radish - but they actually ate a small amount with each flavorful bite of their meatballs. The daikon has just enough bite to play against the enormity of flavor that the meatballs fill your mouth with. Zosui: Chicken porridge simmered in a Japanese-style iron pot (nabe). I really enjoyed this one the last time we came; however, it seemed even better this time. The stock seemed even cleaner in flavor, while the rice seemed to carry the stock's flavor even more this time around. To leave even one morsel of rice uneaten in the nabe would have been a lost opportunity. Our children found this very appealing, but it takes a little while to cool off to kid-friendly temps. If you're hankerin' for some homey comfort food that's really good for you at the same time, this is the dish to order. I'd imagine that those shaking off a cold would do well with this too. Expect at least a 30-minute window on this dish as well as the tsukune dango nabe (Meatball pot). The long simmer time is what adds to the savory sweetness and tenderness to the dish. Nankotsu karaage: Chicken cartilage as a menu item is probably foreign to most eaters that haven't been to an izakaya-type or yakitori eatery. For those who have reservations about trying this but enjoy having snacks with their beer or sake, give this a try. The cartilage itself has little flavor but acts as a backdrop for the seasoned coating, while its texture is somewhat crunchy and chewy. It's just a natural with the Asahi Kuronama that I enjoyed tonight. Our kids liked the coating, but were a little averse to the cartilage concept. Kurimu Chizu Mentaiko no tsutsumi age: The age wonton filled with cream cheese and mentaiko was seasoned with (I believe) dried tarragon. This was a mouthful of creamy rich umami with slight floral notes from the dried herbs. This is something that has the feel and taste of an appetizer in the western sense. One could order this with or in place of the ricotta tofu dish to start out the meal. For the sake of my kids, I was wondering how spicy and salty the mentaiko would be - they loved it. Not heavy in flavor or spiciness - just that nice fifth flavor sense of mentaiko layered by the fat in the cream cheese. Chased it with more beer and sake... Vegetable croquette. I'm a fiend for croquettes. Tomo-san is a great chef. Tomo-san makes croquettes. I ordered croquettes. I was so happy that I did! I expected the croquette to be perfectly deep-fried - it was. But the potato mixture in the croquettes just tasted so sublime. I think he might have enfused a little butter or something that I can't quite put my finger on into the potato mixture. Whatever the case, while I didn't notice much vegetable, this was just an afterthought. The croquette as a whole was superb. The croquettes are served with a tonkatsu sauce sprinkled with sesame seeds (goma) and just a dab of mustard on the side of the dish. It's really up to you how you eat this. I tried the croquette neat, with a dab of tonkatsu sauce, a dab of tonkatsu sauce and mustard, and just the mustard. As far as I'm concerned, it could have been served with axle grease and I still would have liked it... :) Our whole family enjoys croquettes as well (who doesn't?) - they gave it a thumbs-up as well. Croquette with crab and cheese: I think I was a little underwhelmed by this version. I was expecting some crabby/cheesiness with this croquette, but it just didn't deliver this to me. With that said, the props that I gave the vegetable croquette is the same for this one as well. Spicy Berkshire Sausage: This general type of sausage is very common in Japan and can be found here as well - usually in Japanese supermarkets. While I don't consider this to be an unusual dish, it again is a natural with beer and sake. Served with a wedge of lemon on a bed of lettuce with a side of ketchup, you take a bite of these sausages that are about three times the size of a cocktail sausage, get that nice snap from the natural casing, the savory juices burst in your mouth, and the heaty spiciness gradually sneaks up on you, making you reach for what else - more beer! Oh the horror... A little too spicy for my daughter, but just right for the rest of us. Steamed Miso-Marinated Fish with Vegetables: You choose between salmon or snapper. I think of all the dishes we had tonight, this one played a love-hate relationship with all of us. In concept, we thought this would be one of the no-fail dishes, the reality was that it was far too salty for us. The play on this dish is to have something with rice to eat along with small bites of the fish and vegetables. We were so taken aback by its saltiness, we asked Megumi-san for a couple of bowls of gohan (rice) to accompany this dish. We went from really being scared of it to really liking it when the rice helped balance the over-the-top saltiness and flavor of the red miso. Tori no Karaage: Deep-fried chicken. These chunks of well-seasoned chicken are what Chicken McNuggets SHOULD be like. Perfectly fried, real unprocessed unformed chicken chunks served on a bed of lettuce with a slice of lemon and a side of cabbage salad. Take note McDonalds - my kids rate these nuggets in the stratosphere far above your version, and so do we. For your sake, I hope Tomo-san doesn't go global with his version... Tsukune Dango Nabe: Meatballs, tofu and vegetables in broth simmered in a Japanese- style iron pot (nabe). Like the zosui, the long simmer time on this demands a 30-45 minute wait depending on how busy they are. But the somewhat lengthy time that the nabe spends steeping its contents results in a gentle sweet savoriness that pervades every bite which slides across your palate. This bowl of soup filled with vegetables, mushrooms, tofu and those flavorful meatballs has become a staple for us here - it's just too hard to not order this. Another one of those homey but healthy dishes... As poster njfreqflyer mentioned in these threads, IB is one of a few places that offers Asahi Kuronama beer, one of the few Japanese beers that is still brewed in Japan and imported here. Moreover, it's a nice food beer - great malty roasted dark beer flavor but light in body and not too filling. http://chowhound.chow.com/topics/568632 http://chowhound.chow.com/topics/569027 We ordered a few of these wonderful beers, along with their sake sampler of the four good to great sakes that they offer. Otokoyama, Karatamba, Kubota and a namazake whose brewer that I don't recall. Each sake has its own merits, but I found the dry character of the Karatamba to go best with the food, while the smooth floral character of the Kubota deserves stand-alone treatment, and the sweetness of the namazake is almost dessert-like. The flow of food, beer and sake (Coke for the kids) was a nice way to finish off a day of holiday shopping madness. Thirteen dishes, a couple of bowls of rice, three beers, a sake flight, two Cokes and four cups of green tea came to $105 plus tip. Izakaya Bincho should score high on the new thread started up by poster Maxzook (http://chowhound.chow.com/topics/575758). The meals here border on either side of $25 depending on how much you order. Given the amount on tonight's check relative to the amount of food and drink, its variety and quality, and the excellent service, I just find it hard to believe that Izakaya Bincho isn't packed every minute of every night that they are open. As I've mentioned above, places like this fit perfectly into what Chowhounds are always seeking. For those in and around the South Bay who have yet to try Izakaya Bincho, you owe it to yourself to give this place a try. For those who make the extra effort from afar, my hat is off to you for being true hounds... Sat Nov 29 23:31:55 -0800 2008 4172469 64003 bulavinaka 2 4210992 Hi bulavinaka, Thanks for the update / additional report. :) Excellent post as always. I've never tried Tomo-san's Korokke (always too busy trying other items), but I'll definitely add it to my order the next time I visit. :) (On a side note, the Salmon Rice Ball should be listed as "Sake Onigiri" IIRC). Glad to hear the family enjoyed it again. :) Sun Nov 30 22:58:48 -0800 2008 4209293 113442 exilekiss 3 4211003 Hey exilekiss, As always, I owe thanks to you and other posters who first shared this gem with the rest of us. The korokke was perfectly fried, and the potato was tasty, but I didn't really notice the crab or cheese in the one, nor the veggies in the other. But I still really enjoyed the whole package. As I mentioned, I'm a fiend when it comes to these. I'm willing to look beyond the small shortcomings if everything else is delivered. Thanks for the "Sake Onigiri" - I think they have it listed as something else if I remember correctly, but it is as what you say... Sun Nov 30 23:16:59 -0800 2008 4210992 64003 bulavinaka 4 4211510 Hi bulavinaka, Thanks for recommending this place as well; hopefully more people will get a chance to try Tomo-san's delicious cooking. :) I just checked my Photo for the menu and it's listed as "Sake" for the Salmon. :) There's also Okaka for the Bonito version. Mon Dec 01 08:18:26 -0800 2008 4211003 113442 exilekiss 5 4212857 Photo of the menu? Hey, that's pulling rank on me. :) I must have been on my fourth shot of sake when I scanned that part of the menu... =P Mon Dec 01 16:13:34 -0800 2008 4211510 64003 bulavinaka 2 4211069 Hahaha - What a great post! I love it! I have to second your thoughts on the croquettes - there's just something about that simple veggie croquette! I haven't been in two weeks, and I already feel like it's been forever. So this post got me thinking - does anyone know if IB will be open on NYE? A lot of people on the boards have been asking about a good place for NYE. I would love to have a long, cozy NYE dinner celebration with a few friends at Bincho! Mon Dec 01 00:48:18 -0800 2008 4209293 105222 heinous 1 4212908 Now that it's December, it's time to try out the Lotus Root Tsukune "Sandwich" Mon Dec 01 16:33:09 -0800 2008 4172469 50350 SauceSupreme 2 4213497 Quite rubbin' it in - I know Tomo-san did you up! :) Mon Dec 01 20:55:53 -0800 2008 4212908 64003 bulavinaka