Post-Sayonara Udon Dinner


Today I had to say sayonara to a dear friend leaving Tokyo after 9 years here. A couple of friends and I organized a sayonara luncheon at Togo's in Moto Azabu Hills. Owner-chef, Kenichiro Togo, was a former chef at Nobu New York, Nobu London and Nobu Tokyo and it shows. His modern Japanese food is superb. Some items on the menu were soy braised taro potatoes, shrimp fritters with a mustard cream sauce, miso grilled chicken, salmon skin sushi rolls, handmade soba noodles, red snapper rice, chocolate cake and macaroons. Needless to say, I was stuffed after the lunch.

What to have for dinner after a lunch like that? It's no Togo's, but cold udon noodles with deep fried eggplant, mizuna greens, grated daikon and sweet cherry tomatoes in a ginger/ume dashi broth hit the spot. 

Saying sayonara is such sweet sorrow...


Posted By: Jan Opdahl
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