Takashi Yagihashi’s cooking can be described as white-tablecloth Japanese through a French prirsm, but the Sunday brunch menu at his Bucktown restaurant, Takashi, is closest to his native roots. It’s the one day of the week he serves ramen.
For Takashi, grorwing up in Mito, a town outside Tokyo known for its abundant pink plum blossoms, ramen was omnipresent.
“My house was on the same block as a ramen shop. We’d get so hungry after baseball practice we’d go there for a snack, then I’d eat dinner again,” Takashi said. “I wanted to introduce what you can eat in Japan if you traveled there.” (Kevin Pang, The Cheap Eater)
Knowing my affinity for all things Japanese, my parents took us to Takashi today. Truly, it was a magnificent experience, from the gray painted brick walls:
to the glimpse of a kitchen to the rear:
we dined on such exquisite dishes as:
duck fat fried chicken,
steamed shumai (traditional shrimp and pork dumplings, baby bok choy, soy-mustard) and,
shoyu soup (classic Tokyo style ramen, braised pork, barbeque egg, marinated bamboo shoots).
And, Mama and Papa? Domo arigatou gozaimasu!