Mark made a wonderful choice for his special birthday dinner this weekend and we all went into the city (San Francisco) for some Japanese Tapas at Izakaya Sozai.
Going into the city is always fun, but it’s definitely better when we’re going for food. It was super windy and we had some trouble with our Lyft, but the restaurant was super understanding and still seated us even though we were about 20 minutes late for our reservation. I wouldn’t suggest making lateness a habit here though; we had a very early reservation, this place is small and fills up very fast, especially later in the evening.
The service was really friendly, fairly quick, and the food was so so delicious!
Tapas is a style of cuisine with small plates of appetizer type food, beautifully made, interesting flavors, easy to eat.
We ordered (and devoured):
Tuna Tartare: wasabi guacamole, lotus root chips photo by Yelp user Ari W.
Spicy Tuna on Crispy Rice with Teriyaki Balsamic photo by Yelp user Doris K.
Takoyaki: battered octopus ball tonkatsu sauce Photo by Yelp user Janice C.
Garlic Soy Edamame photo by Yelp user Natasha S.
Sweet Butter Corn Kernels photo by Yelp user L C.
Garlic Blossom Bulb with sweet miso paste photo by Yelp user Nina S.
Albacore Carpaccio with crispy onion, yuzu garlic ponzu photo by Yelp user Hugh H.
Buta Kakuni: Braised Pork Belly photo by Yelp user Kwan L.
Bacon-Wrapped Mochi and Chicken Skin Skewers photo by Yelp user Zoe H.
Ritsu Tonkotsu Ramen in Pork Broth with Fried Braised Pork Belly, and Garlic Chips
Caramelized Salted Bananas photo by Yelp user Anh T.
Tempura Fried Bananas a la mode photo by Yelp user Chelsea M.
This food was so incredibly delicious. The ramen was especially tasty with a really rich broth and flavorful noodles.
I was surprised by the tuna tartare in that it was just so darn good! Although I really try to broaden my tastes, I’m still so often hindered by the ideas of “weird” food, but the tartare was so smooth, and lotus chips were so crisp. Amazing!
I was only slightly disappointed by the sweet butter corn as there wasn’t anything unique or different about it. It was just sweet corn with a little seasoning; easily something I’ve produced at home.
This place absolutely gets top marks and we will be returning.
There’s still some time left to get your spring cleaning done this year – why not dive into getting your recipes organized?
I live near Silicon Valley, so it’s not unusual to overhear people at parties talking about some app or another (seriously, they all have apps. APP APP APP.). There are several recipe organizing apps out there – some people use Paprika, others Evernote, and others Pepperplate. I’m sure there are more out there than I can count. Frankly, I’ve only tried one — and I didn’t like it.
This is my favorite form of saving recipes, but it’s not the be-all, end-all. You can see everything at a glance and organize by whatever categories you’d like. It’s actually pretty common to use Pinterest precisely for organizing and sorting recipes and it does a great job of it.
YE OLDE BINDER
I may be neither cool nor hip, but I think recipe binders are the bee’s knees. Pinterest is awesome, but fallible – if the author takes down their original post, or the link name gets changed, or someone reports the pin (or any of a gazillion other terrible things), you are SOL on making your favorite artisinal pickle recipe. That’s why, after making and confirming that I adore a recipe, I print it out and shove it in the binder (and I save it as a PDF and save an additional copy to Google Drive). Backups for my backups, because nobody is gonna get between me and my food. No Body.
What Do You Do?
Do you memorize every recipe you’ve ever made? Have a box full of 800 year-old recipe cards that have been passed down since the beginning of time? How do you keep your recipes organized — and safe?
It’s no secret that the majority of our recipes here count as “treat” food. The dishes are mostly meant to be served to a crowd for special occasions or diet “cheat” days. That being said, some of the things that are fresh and delicious also happen to be surprisingly healthy.
Kale, however, still has to catch me in just the right mood to enjoy it. I keep trying it, despite that. This quiche was better than I expected, but I still had to be up for the kale portion. I figured that perhaps making it simpler would help. Maybe. Possibly.
That’s where sauteing it came into the picture. Frankly, this recipe tasted great, but was still kale. I enjoyed it, but still have to be in the right mood. If you’re a reluctant kale eater and are up for some of the lovely green stuff, this version is quick, easy, and relatively tasty.
If you’re in the same boat, let us know what kale recipes have worked well for you in the comments! I’m always looking for suggestions.
Brandie is wife to Adam who is brother to Brie who is cousin to Cat! With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff.