Inaniwa Yosuke

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[ Inaniwa Yosuke | 尖沙咀 ]Yep, I’m back again. I was deeply craving for their cold udon and finally caved in. I came around 12pm on Saturday and there was many vacant seats but it started filling up at 12:30. —— —— 燒鯖魚冷烏冬 Grilled Mackerel with Cold Udon $138 Compared to last time, there are a few differences. This time, there is significantly less broth and the broth is also not as cold. This was a bit disappointing as the broth is my favorite part and laving less means the noodles are more crowded in the bowl and hard to loosen them up. The tepid broth means it lacks the refreshing element to it and doesn’t slide down your throat as nicely. The udon noodles are still bouncy, silky and delicious. I especially love the crunchy assortment of lettuce and cabbage to eat alongside the noodles. A great balance of texture! Moreover, the grated radish adds another layer of texture and flavor to the broth. As for the mackerel, maybe I didn’t notice it before (as I was too enamored by the broth) but it is quite fishy (聲) and not in the good way. The core of each piece is also slightly mushy which concerns me. But this is very minimal and can be easily overlooked. There are also a lot of bones so be careful when eating them! The pieces are quite big so 3 is very sufficient. On a side note, their inari sushi was unavailable today so they gave us a Japanese pudding cup instead. I was very disappointed as I love their inari. Mine was a lemon pudding which was way too sweet and since they served it with the meal, it was not cold when I ate it. My friend’s was a black sugar pudding which is so much better and really delicious. Creamy with a caramel sweetness that’s not too sweet. Only wish they gave it to us after we finish. The side of pickled radish was also greatly reduced. Why?🤨 —— —— 香蔥玉子燒 $88 I also got to try the tamagoyaki this time, which was not available last time. This spring onion one is their most basic and cheapest one. The egg itself is soft with a slightly gooey center which is ideal. It is definitely not the fluffiest and airiest tamagoyaki I’ve ever had (that was at Kyoto oden MASA) but still fluffy enough to be tasty and bouncy. The spring onions add a nice flavor and dimension to the otherwise dull omelet and even provides a delicious and pungent aroma. The crispness of it pairs great with the soft egg. They also serve this with some soy sauce seasoned grated radish. The radish is definitely not necessary as I enjoyed it more by itself but gives it some texture and prevents each bite from being the same. There are 6 thick(ish) pieces and they are made fresh every time. When you pick them up, you can see the steam rushing to get out! —— —— 推介 🙆🏻‍♀️💬 Overall, maybe I’ll try their lunch sets next time as those look very appealing. 🗓 Revisit? ✅ ⭕️/ ❎ …Read More

[ Inaniwa Yosuke | 尖沙咀 ]Before we get to the food, I need to address the service. The waitresses here is are all so rude. I came at 1:30 which is not peak hour but still quite packed. The staff was frantically running around and trying to wait tables. I made a booking at 1 but since I was late, I took another ticket. They had an empty bar table when I arrived and I thought it was reserved for people who made a booking already but 30 minutes after I arrived, they placed me at the same seat that was already empty when I arrived 😵‍💫😬Anyways, I tried to be more positive after this. The menu has a large variety of options, from rice sets to their famous udon noodles, as well as many sashimi and a la carte items. Took them 20 more minutes to serve my food. So I actually ate at 2:30 and they close the restaurant at 3… imagine the rush I was in. I also wanted to get their tamagoyaki but it was any available 😐My friend gave me the sashimi platter from her bento set and it was very fresh. The octopus is chewy but still tender enough. The tuna melts in your mouth without being fatty and the white fish sashimi is chewy and fresh. Their sashimi is very nicely executed by their many Japanese chefs so worth a try. —— —— 燒鯖魚冷烏冬 Grilled Mackerel with Cold Udon $138 I came here just for this and it was up to my expectations. If not better. Firstly, the cold broth is so very refreshing and light but with a strong dashi and soy flavor. Very similar to the mentsuyu you get for dipping cold udon in but even clearer and lighter so you can drink it without it being salty. The temperature is also just right, not too cold that you can’t taste anything but still glides down your throat leaving a cold trail. The Inaniwa udon noodles are springy, smooth and chewy. No wonder this is their specialty. It’s also chilled beforehand thus retains its texture and chew. I like eating cold udon for its texture as I believe it would get soft in a hot broth. The portion is sufficient, ate it happily with the broth and still had space for a side dish! Three mackerel pieces may seem little but each is very thick so actually more than enough. They sear it on a Japanese grill so the skin is crispy without being oily or fried. Even though they place it in the cold broth, the fish is still quite warm and the skin doesn’t get soft. I actually enjoyed it better with the meat immersed in the cold broth as the fish was a tad dry 😅 but still somehow fatty. The only flaw is that there is quite a lot of small bones so be careful when eating! Other than udon and mackerel, they also give a generous portion of salad leaves on the bottom and a huge chunk of grated radish. The salad leaves (lettuce, cabbage etc) adds crunch and makes the dish even more refreshing. Loved eating the crunchy vegetables with the chewy udon in a spoon of cold flavourful broth. The radish too is delicious on its own but incorporating it into the broth adds a grainy texture and more body to the broth. Not to mention it adds another layer of refreshment. As side dishes or appetizers, there is also a inari sushi and spicy pickled radish. I absolutely loved the inari sushi. The bean curd is so rich and soaked in soy sauce that each bite you squeeze some of that flavor out. The rice is also seasoned with some oil and soy with makes it very delicious to eat. I ate the last bite with a spoon of broth and that was the perfect bite. The spicy radish is very crunchy with only a mild spice, great for snacking in between bites —— —— 栃尾燒納豆厚豆腐 $68 They don’t have English word for this so the best I can try to translate is Crispy tofu stuffed with natto. The tofu is extremely crunchy and crispy on the outside with a very spongy and chewy interior. Reminds me of dried tofu and doesn’t have the firm texture of normal firm tofu. Nonetheless, the lack of flavor paired really well with the natto and spring onions. Since the natto has been cooked, it doesn’t have the pungency and smell that regular natto has. So even people who don’t like natto can enjoy it. The beans have also soften a lot compared to its uncooked self. But my favorite way to eat this is to separate the natto from the tofu, eat the natto by itself and then submerge the tofu in the cold udon broth. The tofu absorbs the broth so well that when you bite into it, the broth gushes out and you can to enjoy it without sipping on it. The bland tofu is the perfect vessel for that insanely delicious broth. 4 pieces of this was a great side to have. I ate all of them because my friend doesn’t like natto and was only comfortably full. —— —— 推介 🙆🏻‍♀️💬 Overall, I already booked my visit again next week and I’m excited to try new things. Even though it is very cold right now I still crave for cold udon noodles and this place does them really well. I highly advise you to book beforehand as it is very popular, especially on weekends. 🗓 Revisit? ✅ ⭕️/ ❎ …Read More