Wednesday, July 22, 2009

Izakaya Bincho, Redondo Beach Pier - Agedashi Tofu & the Japanese Fried Food Diet

IB Redondo Beach

Jeni and I have been eating more in the South Bay area since we started taking some classes over at Otis. She enrolled in a aluminum-foil-based class, Fashion with Foil, and I finally realized my dream in basketweaving, under water. All the blood, sweat, and tears from these extracurricular activities, as usual, leads to a loud, bellowing stomach that can only be shut up by savory food. So on this night, we found ourselves heading to the Redondo Beach pier to eat. Most people come here to taste the abundant offerings at places like Quality Seafood, an L-shaped market that is the modern age smorgasbord for Gods of the sea. You've got steamed dungeness crab, large conchs, about 36 types of oysters (30 which I've eaten in one sitting), shrimp, lobster, etc. While expensive, there's enough to leave any epicurean hot & bothered. And there's the highly-mentioned, Korean-owned Pacific Fish Center & Restaurant, with their admired crab soup. I've yet to try that. Thoughts on the soup?

When Jeni told me that we'd be eating at an izakaya at the Redondo Beach Pier, it took me a few seconds to register that – for it seemed a little non sequitur. Like finding a coupon for Osteria Mozza in the Penny Saver. Eating foie gras from a little ice cream store. And your first time seeing a Vietnamese pho restaurant in the middle of Koreatown. None of these make any sense.

For those too lazy to type up izakaya in wikipedia, I'll save you the trouble. Basically, it's a Japanese pub with all the shenanigans of drinking included. A place where sarariman, or in real English, "salary man" go to discuss charts and graphs over ice cold draft beer and savory skewered-meat and various small plates. Tough life! I remembered my trip to Osaka a few years back. We walked into a shopping center and found at least 3-4 izakayas that were packed to the brim. Almost all of the male clientele were still in their business suits chatting away. Keep in mind, that this was around 11:30 pm. These guys either got off just now or have been there since happy hour started.

But it's important to remember that the concept of an izakaya, with its mostly-male clientele and delicious food, really wouldn't exist if these had not been invented. Beer... and sake...

Izakaya Bincho, Redondo Beach

Izakaya Bincho, Redondo Beach

... two things that seem to be the common denominator for much of Japanese dining. I couldn't imagine eating sushi, yakitori and shabu shabu sans beer and sake. It's like driving a car with no wheels – you're ready for the ride, but you're not going anywhere.

Izakaya Bincho, Redondo Beach

We walked into the tiny izakaya with no more than a 24 person capacity, and we were greeted by a smiley young chef that seemed to be the only employee in the restaurant. He walked out from the kitchen and quickly switched to server mode, passing out menus. He then walked back to the kitchen and proceeded to cook. I love double-duty people at restaurants – so hard-working. My friends and I once frequented this dive bar that deserved a shittier title than,
dive bar. The old, cigarette-wielding woman in the bar was not only making drinks and serving them. She was also the server and the chef. She probably had to clean up and close down the place too. Poor lady.

Izakaya Bincho, Redondo Beach

Izakaya Bincho is owned by Tomo Ueno from Tokyo. It used to be called Yakitori Bincho until the Health Taliban slapped Ueno's wrists for lack of ventilation. What a pity. Seems like one of the better places to get yakitori in LA is at Shin Sen Gumi. But not without walking away with bleeding ears. If you search for Yakitori Bincho on Yelp, you'll see that it is closed – so the review is completely useless because there is no more yakitori being offered. We were bummed to see on the menu, that there was really nothing skewered over hot charcoal. Oh, the pain...

But there was something else here in store for us that Jeni and the
Serial Ramen Killer had mentioned: the agedashi tofu, a dish that consists of fried potato starch-battered tofu cubes wading in a pool of soy sauce/mirin/dashi broth, topped with green onions and grated daikon.


Izakaya Bincho, Redondo Beach

Amuse Bouche from Tomo
Tomo started us out with a small Sanrio gift from the sea. A little package that included sliced octopus, pickles and seaweed.

Because there was an absence of yakitori, which is usually a major part of the izakaya experience, it seems Chef Tomo filled in the voids with quite a bit of fried appetizers. Usually I can only eat 2 types of fried dishes, as it gets too greasy, but I don't think we had much of an option besides ordering soups. So here begins the Japanese Fried Food Diet.


Izakaya Bincho, Redondo Beach

Potato Croquette (Korokke)
I like it when the sauce is nice and tangy. This was fried beautifully, but not really an appetizer I'm into. It reminds me of crabcakes – which I am quite sick of from my catering days.

Izakaya Bincho, Redondo Beach

Fried Chicken Meatballs (Tsukune)
This is a popular yakitori dish – ground chicken mixed with soy sauce, mirin, ginger and green onions. Because Tomo is banned from grilling, he simply dunked these into the Fry-o-lator. And this is what emerges. Very good.

Izakaya Bincho, Redondo Beach

Fried Chicken Wings
This was one of two highly recommended dishes by the chef. These were fried beautifully and glazed with the perfect amount of sauce. Nice job! Reminds of tasty Korean fried chicken.

Izakaya Bincho, Redondo Beach

Deep Fried Chicken Thigh
Hey, that rhymes. +10 points. This was the other dish Chef Tomo highly recommended. As you can see, it is fried beautifully and served upon a 'salad', which makes it look less unhealthy. I really enjoyed the flavoring and tenderness of this but I wish it wasn't fried as long. Good nonetheless.

Izakaya Bincho, Redondo Beach

Izakaya Bincho, Redondo Beach

Fried Sea Spiders (Soft-Shell Crab)
What's not to like about Soft-Shell crabs, the ocean's most sensitive/tender/wimpy insects. If they stopped writing sappy poems, laid off the RomComs and Cheesy & Sleazy compilations, they'd increase their testosterone levels. These weren't bad.

Izakaya Bincho, Redondo Beach

Fried Tofu Cubes in Dashi Broth (Agedashi Tofu)
I have to admit that when I saw Chef Tomo take out the same brand of tofu I buy at the market, I didn't think it would taste too good. For some reason, I always think great chefs out there make their own haha. But when Chef Tomo served us the tofu, I knew I was wrong. The cubes were fried beautifully. It had a crisp texture, yet it was plump and bouncey once I pressed it with my chopsticks. The glistening broth had a delicate aroma of grated daikon and dashi. I watched Tomo, just before serving, boil the broth in a small pot – bringing it to a rigorous boil. I can't tell you how many times I've eaten 'flat' dashi at room temperature. It's terrible. This wasn't.

Izakaya Bincho, Redondo Beach

We halved the tofu cubes with our chopsticks and watched as the starchy batter slowly ripped apart – in my opinion, a sign of nicely textured stuff. And man, this was so good. Every bite, piping hot with gooey, toothsome flavor. Outside of Japan, this is my favorite agedashi tofu.

Izakaya Bincho, Redondo Beach

Next time you're at the Redondo Beach pier and DON'T feel like dropping $40 for a dungeness crab served merely with butter and lemon, say hi to this kind gentleman. I give him respect for continuing to offer tasty
izakaya dishes even when the yakitori menu was stripped from him. Along with Asa Ramen and Ramen California, Yakitori Bincho is a nice addition to a South Bay Japanese-food crawl. Thanks to Tomo for facking derishus agedashi tofu and to you for reading.

Izakaya Bincho
112 N. International Boardwalk
Redondo Beach, CA 90277
(310) 376-3887

15 comments:

Tokyoastrogirl said...

Wait, you blog about korokke and I blog about pork belly and runny egg yolk? I feel like we're in an alternate universe.

GriffGirl said...

I think agedashi tofu is so underated. It's my favorite Japanese dish next to sushi. When it is done right it is downright heavenly. Love yours & Jenny's blogs. You 2 look adorable together.

EatTravelEat said...

What a great place! Only if I had found this place too during our day at the Redondo Beach pier. We had a good time at Quality Seafood eating Hamma Hamma oysters but never felt full, and when we tried to visit another restaurant one of my friends lost their stuff and we were not served at all (and so we left without getting anything).

Your photos make me so hungry and so wanting to come to this place. Isn't it nice when restaurants serve "salad" for fried foods and meats? I feel it is a great contrasting flavor. Yum.

e d b m said...

TAG, totally. Hope to eat with you and J soon.

GriffGirl, I agree. ATofu is kind of the neglected stepchild in an izakaya. You know it exists, yet you give more attention to other things. I love this dish when it's priced right... i wouldn't pay $8 for this. Thanks for the compliments/readership.

ETEat, my same sentiments. Had I known about this, I might have gone here after my 30th oyster for some real beer. Quality Seafood offers toilet water beer. I like hamahamas as well too. Where else do you eat oysters?

Michael said...

What a great find and write up. I live so close to there and I've never been there. I'll have to take the wife sometime.

As for Pacific Fish, you won't be disappointed, I promise you. From their crab to their soups, A+.

As usual, I love your photos. The control of the depth of focus on the food is perfect. Great lighting too.

I look forward to your next blog entry. Next time you're there, skip Quality Seafood and head over to Pacific Fish.

ila said...

i loved yakitori bincho... but yea, their agedashi dofu and torinankara is good. is mama-san still wearing that flannel kimono during service?

e d b m said...

Michael, yeah i'm dying to try out the Korean crab soup place. Report soon!

iLa, Tomo was the only one working dual jobs that night.

chokpocky said...

i'm always hungry and wanting to take more photos every time i leave your blog.

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Pandalicious said...

i love agedashi tofu!! the one at Nanbankan is still my gave.. yum yum.

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rick said...

so much fried stuff! it's almost like going to the county fair :) the agedashi was good, from what i remember. we did have some huge ass oysters from quality before dinner (so good!), and i stepped out to get some live uni before they closed. kind of an odd location, but you just want to root for the guy, right?

Anonymous said...

Hi,

I'm always looking for good tofu. What brand do you get? Thanks

fatlion said...

Tomo-san: my hero! (Best time I've had since Shinjuku and Ikebukuro.)

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