What is Ramen? Ramen are wheat flour Japanese noodles in broth? Having said that Miyagi is a restaurant that opened a few years ago in Rehoboth Beach. This restaurant is a Japanese, Korean…a fusion cuisine. It is located at the Shops at Seacoast, 19266 Coastal Highway. Right where Safeway is located.
Kim is the owner and some of you will probably remember him from Saketumi.
Kim brings to Miyagi the best ingredients. He has to travel to markets in Philly and NY.
The telephone is 302-567-2385.
A favorite dish of mine is the Tuna Poke Salad. Sashimi grade tuna, poke sauce (brewed soy sauce, toasted sesame oil, lemon juice and a little chili). So refreshing and it was the first dish I had after the New Year.
The Black Garlic Tonkotsu Ramen was a hit. We ordered it with extra bone broth and extra ramen. Look how pretty it was. Delicious. It had Hakata style pork bone broth, chashu pork, menma, kikurage, Naruto, ajitama, scallions, red pickled ginger, and sesame see.
Say what? Hakata is a broth cooked from pork backbones, head, and other ingredients. Chashu pork is tender pork belly that has been slow braised. It is an essential topping at any ramen house. Menma is a Japanese condiment made from lactose fermented bamboo shoots. Another common topping for ramen. Kikurage is mushroom. Naruto is a cured fish. Ajitama is boiled eggs marinated in a sauce. So there you have it?
Accompanying a tuna poke salad was a dish of Pork Chashu Bun…. Pork in a soft flour bun.
I have sat down to lunch at Miyagi and I have ordered takeout. Both times the food has been delicious. And, the service, as well.
Have a great day. Waiting for spring.
AboutMyBeaches has a Facebook Page just in case you want to comment.
Enjoy.
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My previous post consisted of our stay at the Zero George Hotel in Charleston, South Carolina. When staying in this beautiful spot, you get a light breakfast in the a.m. and Happy Hour from 5 to 6. You may take advantage of their verandas and enjoy your wine and appetizers.
This restaurant’s Chef is Vinson Petrillo. A very well known chef who is very passionate about food and brings that to his team. He is a two time winner of Food Network’s Chopped and Chopped Champion, among other accolades.
You would think that his food would be prepared in a state of the art kitchen. Oh, no. I was so surprised as we came to check into the hotel and right there they were prepping for the evening. A tiny kitchen, no less, and his busy bees working on beautiful foods adding those finishing touches that show off his gorgeous offerings. The kitchen is in the property’s 1804 kitchen carriage house. Edible art is all I could think of.
Our last evening was having dinner at Zero George. Impeccable service, wines, drinks, and a great ambiance. Have in mind that coming to this food experience is to taste more than to have a full blown meal. Lots of small plates, almost like tapas style, except more sophisticated.
The first delicate dishes came all at once. From left to right on the next photo you will see the Beausoleil Oysters. These oysters are from New Brunswick Oyster Appelations. The name means beautiful sun. They are farmed by the tray suspension method on Miramichi Bay.
The next dish was the Royal Red Prawn. These are deep water species of prawns caught off the eastern coast of Australia.
Foitnut….now this was interesting. Only 2 of those peanuts is the Foinut and they are the ones with the gold on top. Aren’t they unreal? You think they are peanuts but they are filled with passion fruit and a crunchy fennel base.
The Beef Tartare, I do not know how to actually describe it but you had to eat it immediately and an explosion in your mouth told you that this was going to be memorable.
The Potted Plant and heirloom radishes with puffed red Quinoa and house made butter made a great conversation piece but to tell you the truth it was not my favorite.
This next dish I did like a lot. AAA Holland Asparagus, soft fried egg, white anchovy and horseradish. You could have added Bianchetto Truffles or Caviar but we did not.
Our other dishes were equally as good, but I have to laugh because I do not have the descriptions. Colorado Lamb Saddle is one. Trust me you get so involved into the food that you forget to take photos.
Ending our dinner with 2 desserts. One was 70% Chocolate with Mint and Passion Fruit and the other one was Chef’s Petrillo’s version of the ever so popular Tres Leches with a honeycomb and coconut.
And who is a true “Foodie”? You cannot wrinkle your nose at eating sweetbreads, or scrapple. A true “Foodie” understands what goes into a recipe, try different restaurants, try new dishes and ingredients. You read food magazines….GUILTY!! You enjoy discovering new food fads but also have a presence of what traditional cooking is all about.
Zero George was definitely an experience. They have a cooking school as well and can accommodate private events.
TGIF!! On Instagram find Zero George Restaurant as zerorestaurant.
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Plan A was to take the Cape May Lewes Ferry from Lewes towards Cape May, on our way to the Borgata. A 24 hour get-a-way. A change of scenery.
Plan B came into the picture when gale force winds were not going to be conducive to traveling inside the ferry. So driving was the way to go. To tell you the truth it was not bad at all. We stopped for lunch in Wilmington at Buckley’s Tavern which post is already up.
If you are a frequent visitor to Atlantic City you will certainly notice that it is very quiet. Upon entering the Borgata the first thing, before you could even take another step, was the taking of your temperature. The hotel was immaculate and during our stay of 24 hours we felt very safe.
There were families with children and other people like us that wanted a change from the same thing.
Our view was amazing. We were on the 36th floor.
There are several restaurants at the Borgata, but if you want to eat steaks then the Old Homestead should be your choice. Reservations are required by calling 609-317-1000. Or you can also do it online http://www.m.theborgata.com The Old Homestead has been in existence for about 150 years in New York. It is considered an institution.
We had great service with our server knowing the menu well. A Coppola wine with oysters. The bread was amazing. And asking him which salad to pick he suggested the Oh Salad. You see that on the plate it looks like a regular old salad, but it was a memorable salad. Romaine, radicchio, tomatoes, gherkins, chopped egg, apple wood bacon, shaved reggiano and onion crunch. It had a Thousand Island Dressing. Not sure what they did to that dressing but it was very good.
I knew the specialty was steak but still asked our server what was the entree that customers just cannot stop talking about. Without hesitation he said the Chilean Bass. He said it is just that good. I love seafood, so that was my entree and it did not disappoint. Probably the best I have ever had. Placed on top of long beans, raisins, cashews, it had a fried potato bundle. Then a sauce made of soy sauce, cilantro, butter, lime, and honey.
Asparagus with Hollandaise for the table.
The Veal Chop was the other entree ordered and it was the special of the day. It got rave reviews, as well.
And guess what else we ordered? Onion Rings…made in house. Not greasy and the perfect size. Dipping them in Ketchup, oh what a treat!!
No dessert was necessary. I think we had eaten enough.
The Casino had players but, again, not like the usual. There were partitions between the dealer and players and between the players too. The moment someone would get up the whole area was cleaned.
If you want to get out of the house, I recommend it.
The next day off we went to Philly to the Reading Terminal….That will be the next post.
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Rehoboth Beach, Delaware is a strong little coastal town. To take a storm they way it did, took guts. With the help of the town and the community, it almost looks like it just went through a bad rainy day, for the most part.
Addy, my dog, kept looking out. Not sure if for squirrels; she hates them. Or, she was wondering if the nightmare of an evening was over yet.
Walking through my neighborhood with Addy, I found plenty of leaves; the ground was soaked. There are neighborhoods in Rehoboth Beach where only residents can go in. Clean up is going fast.
Last Friday I bought some pumpkins for the front of the house. I stacked a smaller pumpkin on top of a larger one. Then arranged the others the best way I could. Once the storm hit I thought they would be taking off like projectiles. Guess what? All that wind and rain, and they did not move. Here is the picture. They are exactly the way I had arranged them.
I have a guest staying overnight. He is my cousin. He is on his way to Southern New Jersey to work for FEMA. Months of cases to be processed. So, not having had the pleasure of stonegrilling, Dos Locos was our choice for the evening.
Dos Locos is a very casual and fun restaurant located at 208 Rehoboth Avenue. Tel. 302-227-3353. Website? http://www.doslocos.com. It is also a locals favorite in downtown Rehoboth Beach. A festive atmosphere, for sure. The restaurant has a gluten free menu, as well.
But, tonight, Rehoboth Beach, was quiet. You could not tell that a hurricane had just passed us by. Last Sunday, Dos Locos made the news when it caught the attention of a few, with its “No Candy 4 Sandy”.
A few drinks were ordered.
The warm chips and salsa arrived at our table.
And then, the stonegrilling began. The stone are heated to over 750 degrees. They are, definitely, hot and will stay hot.
Scallops
Blanco & Negro Sesame Encrusted Ahi Tuna
My choice was the Sauteed Pulled Duck Fajitas….I really do like them. Full of flavor. Actually, a pretty large portion.
And, I forgot to take a picture of the pumpkin flan….it was gone in not time.
Note: Dos Locos offers daily features, like a $5 weekday Mexican lunch. Every day there is a special going on. Tomorrow, Wednesday, is $5 off any Fajita and $5 House Lime Margaritas. Thursday, which is a favorite in my household, is the $10 Stonegrill Seafood plus side, half-priced bottles of White Wine, and $2 off any glass of White Wine….check the website to find what else is going on.
And to you, Dos Locos….thanks so much for such an attentive service. Great talking to you.
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