posted on December 30, 2009 at 4:05 pm
I wanna be Christiane Lauterbach when I grow up.
She always finds the best restaurants. We’ve been subscribers to her amazing publication, Knife & Fork, for many years. No one does a better job of covering food in Atlanta and beyond.
In her latest issue, she found this new Japanese spot called Bishoku. Moon and I had it on the top of our list. My fellow Japanese addict, Mr. Eat, Drink, Man, tweeted about a great meal there yesterday. That was all the reason I needed to go there immediately.
I went with my gal, Chloe, for lunch today and it was on point. The restaurant is fancy, but the prices are cheap. I love that they are open for lunch. And the Tonkotsu ramen (pictured above) was *almost* as good as my beloved, Yakitori Jinbei. Another thing I love about this place is that the owner is the daughter of the man who used to run Sushi Huku–it was recently sold to a young Korean chef. This was my family’s favorite sushi restaurant growing up and I have many fond memories of my dad buying the owner beer after beer. We used to have so much fun there and the food was always wonderful. His daughters are doing him proud with Bishoku.
Here’s what we ate:
Oshinko: Perfectly briny with plenty of snap.
Shrimp stuffed with kabocha squash and fried: Crunchy crust gives way to sweet squash and juicy shrimp.
Innards: shrimp and kabocha
Chirashi Don (sashimi over rice): the only miss. Some of the fish wasn’t as tasty (and fresh) as it could be. The rice was a little too cold. Sushi House Hayakawa still has the edge on this dish.
Geso Karaage (fried squid legs): Crunchy and tender squid. How can you not like fried squid? Not a drop of oil remained.
Miso marinated cod: Soft, sweet, umami and awesome.
Crab and cream croquettes.
Innards: Crab and cream croquettes.
A mayo shot just because.
Tonkotsu ramen: Good all around. No pork in ours, but I didn’t miss it. My only complaint is that the broth got salty towards the bottom. I think it may have been the end of the batch. Still very good. Better than Umaido and Blue Fin by a landslide. They use manufactured noodles, which I prefer. More uniform and consistent. The texture is superior to most handmade noodles I’ve had elsewhere. I also adored the spoons they serve with the soup.
An amazing dessert of thinly sliced apple over buttery crumble and a small dash of whipped cream. The perfect end to a lovely meal.
They also have oden if you’ve gone wanting, but they didn’t have it today. There will be a special omakase dinner menu (they aren’t serving lunch) on New Year’s Day if you are looking to start the year on a healthy note.
Verdict: More to explore, but my gut says “Yay!”