| Maneki |
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| Tuesday, 03 January 2012 14:01 |
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Eat at Maneki and you’re eating at an institution. The restaurant has been open 107 years and offers a wide variety of Japanese classics. Order soba tenzaru and you get a tangle of cold soba (made from buckwheat flour) topped with strips of dried nori sitting on the zaru—a slotted bamboo tray. Dip the tan-colored noodles into the cup of soba tsuyu (a sauce into which you mix green onions, grated daikon and wasabi to your liking) and enjoy your side of tempura shrimp, zucchini, carrot and cod. Many prefer cold soba over hot for the firmer texture; either is appropriate for the Japanese tradition of eating toshikoshi (year-bridging) soba on New Year’s Eve for a long and healthy life.
Maneki
Review by Jay Friedman - December 2011 Related Article: |
| Last Updated on Thursday, 05 January 2012 02:22 |
