OctoSquid » Buford Highway Eats

Sushi House Hayakawa……Again?

agreen9 — Sat, 14 Nov 2009 22:04:28 +0000

It has become quite clear to me that my eating at, thinking about, photographing, and spending money at Sushi House Hayakawa has become a bit much. And, to add fuel to the fire, I’m heading back there tonight at a friends request (and because it is absolutely delicious, fresh, and reasonably priced). In order to refrain form repeating content on this infant of a blog, I will quickly highlight some of the new bites of Japanese food that have entered my belly.

ikura, ikura, galora

Sushi rice topped with chopped seaweed and ikura (salmon eggs). Simple, but intensely flavored with the sweet (from a soy/wine marinade), briny egg goo. When this arrived, I asked for a plate upgrade and got a few plops of uni (sea urchin).

oh how a lil uni can change a dish

It tastes as good as it looks – superb.

I’ve covered parts of my trio in the past (think Would You Eat This? and Dreaming About), so here is the big picture:

salty ikura with creamy uni, sour umeboshi flavored jellyfish, spicy wasabi raw octopus

It’s my version of a well balanced combination platter.

Lauren ordered a couple of rolls and I helped eat them:

spicy tuna

I'm special tonight!

The special roll had shrimp tempura, crab, tobiko (flying fish roe), eel sauce, wasabi mayo – while the size of each roll made it difficult to tackle, the taste made up for it.

blow torching

As always, the personable Chef Hayakawa, provided some entertainment with his blow torch act.

After tonight, I will most likely decrease my frequency of visits to Sushi House Hayakawa – if only to up the anticipation/appreciation ante.

Sushi House Hayakawa
5979 Buford Hwy. Red & Green Steakhouse Shopping Center A-10
Atlanta, GA 30340

http://www.atlantasushibar.com/

Would You Eat This….Sushi House Hayakawa’s Specials

agreen9 — Thu, 12 Nov 2009 20:15:40 +0000

When visiting Sushi House Hayakawa, I have been riskier in my ordering. I’ve tried new things; ordered what was freshly flown in from Japan. Simply put, I’ve been sky diving sushi style.

Take the dish in the photo above. Can you tell what it is? No? Take a closer look.

what am I?

Need a bit more light?

Ah, there it is – Raw Octopus in a Wasabi sauce! I have been wanting to eat raw octopus ever since I saw Anthony Bourdain and David Chang chomp on live octopus in Queens on a recent episode of No Reservations. The staff stared at me and asked me questions like “have you ever eaten raw octopus before?” and “are you sure you want that – the texture is ‘different’?”. This led me to believe I was embarking on a dangerous adventure; one that may end badly (god forbid I leave that night with disdain towards the lovely octopus).

When the small bowl arrived, it looked harmless enough. I noticed the octopus was cut into small pieces, most likely to avoid any chewiness. I took a small piece, let it explore around my mouth, and swallowed. The texture – I loved! The taste on the other hand was of an extremely strongly wasabi, so much so that I could not even get all of the octo down. I couldn’t taste much other than horseradish at full blown strength. I want to try raw octopus again – but this time I will ask Hayakawa to go easy on the wasabi.

Anyone else want to eat this?

Sushi House Hayakawa
5979 Buford Hwy. Red & Green Steakhouse Shopping Center A-10
Atlanta, GA 30340

http://www.atlantasushibar.com/

Chateau de Saigon Take Two (Continued)

agreen9 — Wed, 11 Nov 2009 22:33:06 +0000

So…..let’s get back to the main act of my meal at Chateau de Saigon. Well, it wasn’t exactly my meal but I did get to take part in the awesome experience that was La Vong Sizzling Fish. On the menu, it’s stated as ‘sizzling marinated fish filet chunks with sauteed onion & fresh baby dill served with lettuce, fresh seasonal herbs, and our House dipping sauce along with rice paper for rolling wraps. Cooked at the table’. Get ready for the Disney World ride of Vietnamese food. It is, in fact, a small world after all.

Explained best via photographs:

tableside cooker

onions and dill join the party

waiter brings over a pan of marinated fish and gets to work

squeezing in fresh lime juice

needs a lot of lime

time for herbs and veggies

stir it all around

necessary elements to create the wraps

dip the paper into water

put lettuce, fresh herbs, cucumbers, apples onto rice paper

throw on some noodles

and the cooked fish

We also added peanuts and super spicy chilis.

Let’s get rolling:

time to eat!

As you can see, this dish is uber interactive and a lot of fun with a group (or with people who are food nerds, i.e. ME!)

Chateau de Saigon
4300 Buford Hwy NE
Suite 218
Atlanta, GA 30345
ph: 404.929.0034

http://www.chateaudesaigon.com/

Chateau de Saigon Take Two

agreen9 — Wed, 11 Nov 2009 17:20:34 +0000

My first meal at Chateau de Saigon was excellent. I craved the Lemon Grass Tofu dish everyday, so I was pulled back for a visit a few days later.

Of course, I had to get the tofu:

must snap a

photo before

diving in

It was just as delightful as I remembered: crunchy outer layer with a silky smooth innard, topped with a nice bit a heat.

My friend, Lindsey combined her Jewish roots with traditional soup and ordered the Pho with brisket:

meat - check, broth - check, noodles - check

It came with the expected herbs, sprouts, and flavor enhancers:

add-ons

I caught her picking some of the white fat off the meat, but I believe she enjoyed the broth.
Meredith (of the home-made blintzes fame) had a salad and noodle entree:

Goi Xoai Tao Tom Thit – Shrimp (no pork) Apple Mange Salad with mint leaves, fried onions, crushed peanuts. The salad was only ok – it does not live up to C’om’s version but it is passable.

noodles, where are you?

hiding

Crispy Fried Egg Noodle with chicken – the noodles were crunchy (as advertised) and the chicken was tender. I did not love the sauce, but there was nothing wrong with it. It was just a bit glossy and a touch sweet.

I ordered the Seafood Clay Pot or Hai San Tay Cam:

covered with herbs

bff

It came with shrimp, scallop, calamari, calamari ball, fish filet, and tofu – for the most part, the seafood was cooked correctly, slightly veering on overdone (read: rubbery). I bet this tends to happen in clay pots since the bubbling sauce continues to cook your protein as it sits in front of you at the table – you gotta eat fast!

I had a love affair with my favorite bite:

meant to be together forever

just me and you

ahhh, life is good

The main event of the meal was Lauren’s order of La Vong Sizzling Fish. There’s a lot of ground to cover so it’s coming up next………

Dreaming About: Shaved Ice

agreen9 — Mon, 09 Nov 2009 18:05:55 +0000

The craving has hit again!
Whether it’s the bean and tapioca variety:

massive

the mixed fruit variety:

more manageable

OR both (if you can’t decide and you want a little bit of both and you are not willing to sacrifice one for the other and you are counting on your dining companions to help out):

get ready to climb Mount Everest

Cafe 101 does not allow customization in their shaved ice creations, but they make sure you leave full……of ice.

Café 101
5412 Buford Hwy
Doraville, GA 30340
770-458-8883

http://www.cafe101atlanta.com/

Would You Eat This: Chateau de Saigon’s Lemon Grass Tofu

agreen9 — Fri, 06 Nov 2009 22:07:05 +0000

pillowy clouds of yum

Ñaäu Huû Xaû ÔÙt or Spicy Lemon Grass Tofu was a plate of lightly fried tofu with spicy lemon grass topping. Chateau Saigon uses the softer variety of tofu, where the consistency is almost of a cheese and the innards melt in your mouth. While I licked the plate and have been thinking about this dish for the past week, the soft cubes were not loved by all. So I ask you…..would you eat this?

Chateau de Saigon
4300 Buford Hwy NE #218
Atlanta, GA 30341
www.chateaudesaigon.com

Lee’s Bakery on Buford Highway

agreen9 — Thu, 05 Nov 2009 17:14:22 +0000

we've got lots of stuff

After eating at Co’m last weekend, I sauntered next door to look at the bounty of goodies at Lee’s Bakery. They’ve got quite a variety of snacks lined up around the walls:

Since I was pretty full, I settled on a mung bean cake to dip my toe into the water.

Unfortunately, I got slapped with a $10 credit card minimum and left empty handed. When I return, I want to be armed with the proper knowledge to purchase the good goods. What’s the word on Lee’s? Anything I must try?

Lee’s Bakery
www.leesbakery.net
4005 Buford Hwy NW
Atlanta, GA 30345-1684

Co’m Vietnamese Grill on Buford Highway

agreen9 — Tue, 03 Nov 2009 22:43:28 +0000

Co’m Vietnamese Grill is an ethnic restaurant that I visit more than any other. It’s consistently good, the food comes out fast, and it is one of the better places that is the shortest distance from the city. I haven’t tried out too many dishes because I am far too infatuated with the ones I always get.

Viets make salad a celebration

I'll never cheat on you

A combination of mango, papaya, apple with any choice of protein (I chose shrimp) topped with fresh herbs, crushed peanuts and a spicy chile sauce. The chopped up ingredients create a texture that is uber pleasing to my mouth and the flavors of the sweet and salty excite my tastebuds. This salad is a part of every meal I have at Co’m and will continue to be.

stuffed leaves

What a cool concept! I had never tried grilled grape leaves stuffed with a meaty substance until I started eating at Co’m. I always choose salmon to fill up my leaves and it never disappoints. The salmon is ground up and resembles a hamburger texture, while the leaves are crisp. It’s hard to break the rolls into pieces, so you are better off not sharing .

Seafood fragrant rice topped with flounder is Lauren’s go-to dish. It is also served with the spicy chile sauce, which fits on almost anything Co’m serves up.

Notice that weird looking pate-like thing on the side of the plate? Have a close look:

what in the world?

Lauren requested a single shrimp crabcake as a tester item. And for 75 cents, she got this gray-looking slab. It was interesting to say the least. I didn’t love and I didn’t hate it, but I won’t be ordering it anytime soon.

Lastly, it is important to visit Co’m if you need a caffeine/sugar kick to the dome. The iced coffee can jolt you back to life and send you off to complete your day at lightening speed. Maybe stick to these before 8pm to ensure a sound sleep.

not as innocent as I look

Co’m is mostly known for the grilled meat, but I can vouch for the lovely grilled fish and seafood preparations they are knocking out of the kitchen. I would steer clear of the cakes and balls and stick to the seafood in its natural shape and form. No one needs to eat a gray slab of sea.

Co’m Vietnamese Grill Restaurant
4005-E Buford Hwy.
Atlanta, GA 30345
404-320-0405 Tel.
At corner of Clairmont Rd &
Buford Hwy,
inside Buford Plaza

Dreaming About: Shaved Ice

agreen9 — Wed, 21 Oct 2009 15:32:26 +0000

self made millionaire

My new favorite dessert is a Filipino inspired shaved ice, also referred to as Halo-Halo. According to Wikipedia, Halo-Halo is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.

I have been scoping out the shaved ice scene along Buford Highway and FINALLY found a place that will allow me to create my own hokey mix. My desired ingredients are red beans and kiwi and the White Windmill Bakery and Cafe made it happen(with some odd looks in my directions, of course – I’m used to that ).

An absolutely perfect way to follow up a sushi dinner down the block.

i love you, my creation

For some strange reason, they decided to add cornflakes on top and that worked just fine for me. The dessert is sweet, very cold, but a helluva lot lighter than the average American post dinner treat(even if you eat the whole bowl, right?).

White Windmill Bakery & Cafe
5881 Buford Hwy. Suite#100
Doraville, GA 30340
(T)678-887-5200

http://www.whitewindmill-bakery.com/

Sushi House Hayakawa: Third Time’s a Charm

agreen9 — Tue, 20 Oct 2009 19:09:10 +0000

bowla heaven

Remember my favorite combo meal?

The truth is, when I first tried the Hokkai Don (sushi rice with uni, ikura, shrimp) I thought the salmon roe (eggs) tasted funny. They were not as salty as usual, and didn’t have the briny bump they usually bring. I had to try it again and get to the bottom of the situation.

I went to Sushi House Hayakawa with my favorite Atlanta foodie friend, Hilla. She had never been and I had a love/suspicious relationship with the Buford Highway restaurant.

We ordered a slew of dishes and shared them all:

I don't think you're ready for this jelly

Jellyfish salad with a strong note of citrus-y ponzu sauce. Woke up the palate and added an a nice crunch

mushy

Matsuake mushroom appetizer: not my thing (don’t like mushrooms), but Hilla said it was top notch

marriage potential

Grilled squid leg flavored by house special sauce (or salt) served with Japanese Mayo: it was hard to share this one because I loved it so. I almost ordered a second plate to eat by myself. It was smoky from the grilling, with a slight crisp combined with a hefty chew-factor. Sprinkled with lemon and dipped in the Japanese Mayo and I could make a meal out of a few orders of this.

lots of choices

Zuke Don (a collection of fresh cut fish marinated in house special wasabi sauce arranged over sushi rice): a nice sampling platter with a slight deviation from the usual sashimi. The addition of the sauce allowed the different cuts of fish to blend together without getting any one overpowering the rest. Highly recommended for the types who are inching towards eating sashimi but are a bit scared.

Salmon Tartar topped with scallop: suggested by the sushi chef because according to him, the scallop was exceptional (always ask what’s the freshest, or just flown in!). This was a bit more mild than the rest of the meal, so the pure, silky, smooth, fish flavors took center stage. The ingredients alone demonstrate how this dish can’t fail: salmon, avocado, scallop, ikura, japanese mayo – stellar bites when each element was combined on a chopstick.

Lastly, we had to order the Hokkai Don:

I'm the king of the world

Similar to the ‘Don’ in mobster movies, this is the be-all end-all in sushi. Simply put – Fresh Sea Urchin, marinated Salmon eggs, Sweet Shrimps and lightly fried Shrimp head over sushi rice. I learned the ikura tastes different than elsewhere because the chef is from a northern Japanese island where they prefer their ikura sweeter. Therefore, he marinates his fish eggs in a house-made sauce with soy sauce and a few other secret ingredients. Mystery solved! I enjoyed the departure in the usual taste once I learned the background information and after I heard Hilla rave about it (osmosis is a real thing).

Sufficiently full, we hung around the sushi bar and watched the gregarious chef (Hayakawa himself) grate fresh wasabi.

I'm a tough guy

until wasabi comes after me

And he shared a bit with us:

Japanese dessert

Sushi House Hayakawa
5979 Buford Highway NE
Atlanta, GA 30340
www.atlantasushibar.com (awesome pics!)