Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
All the hip foods in one place
And that place is Little Italy
Sushi burrito and black-garlic-oil chicken ramen
If you were to chart the key terms used by San Diego food writers in 2016, top of the list would be ramen, poke, sushi burrito, and Little Italy.
Enter Rakiraki. The ramen (and ramen burger) specialist branched into raw fish food trends earlier this year when it launched its Pokirrito franchise, so when the business turned its attention to joining the Little Italy dining boom, it brought both entities.
Situated on the corner of India at Juniper, the restaurant is split down the middle with a sushi burrito and poke bowl counter to the left and a ramen counter further back to the right. In essence, friends quibbling over which culinary trend to embrace during a given meal may split up, order their food, and reconvene in the shared dining room.
Little Italy serves all of the latest dining trends.
My approach was to go with my mood. Though I visited in the middle of the afternoon, it was a rainy afternoon, so digging into Rakiraki broth seemed appropriate. My friend had other ideas and disappeared to get a Pokirrito.
I confess, writing about ramen gets tougher the more I do it, so I find myself looking for anything different to highlight. Luckily, this place embraces variety. The Hakata tonkotsu broth is terrific on its own, but you may dress it up with a choice of spicy miso, roasted black garlic oil, or fermented chile-pepper paste. I’ve tried that last one, called “red edition” jukusei, and enjoyed the spicy kick — though a guy at the next table almost couldn’t take it.
The next time I decided to go with the black garlic but skip the tonkotsu. Instead of the pork broth I opted for the “super premium chicken.” They wouldn’t tell me what made it super or premium, but the aburi chicken topping I got with it is said to be organic and to my satisfaction it pulled apart easily. It better have, considering I could have paid a little extra to enjoy some aromatic, braised oxtail or “flame blistered” pork belly in its stead. Or kurobuta pig feet, if I were feeling adventurous.
But I was feeling like garlicky chicken broth on a rainy day, and I probably could not have done better. I could see the little beads of oil floating in the rich broth, and by eating it I felt I’d become impervious to cold.
Here's something you might be interested in.
All the hip foods in one place
And that place is Little Italy
All the hip foods in one place
And that place is Little Italy
Sushi burrito and black-garlic-oil chicken ramen
If you were to chart the key terms used by San Diego food writers in 2016, top of the list would be ramen, poke, sushi burrito, and Little Italy.
Enter Rakiraki. The ramen (and ramen burger) specialist branched into raw fish food trends earlier this year when it launched its Pokirrito franchise, so when the business turned its attention to joining the Little Italy dining boom, it brought both entities.
Situated on the corner of India at Juniper, the restaurant is split down the middle with a sushi burrito and poke bowl counter to the left and a ramen counter further back to the right. In essence, friends quibbling over which culinary trend to embrace during a given meal may split up, order their food, and reconvene in the shared dining room.
Little Italy serves all of the latest dining trends.
My approach was to go with my mood. Though I visited in the middle of the afternoon, it was a rainy afternoon, so digging into Rakiraki broth seemed appropriate. My friend had other ideas and disappeared to get a Pokirrito.
I confess, writing about ramen gets tougher the more I do it, so I find myself looking for anything different to highlight. Luckily, this place embraces variety. The Hakata tonkotsu broth is terrific on its own, but you may dress it up with a choice of spicy miso, roasted black garlic oil, or fermented chile-pepper paste. I’ve tried that last one, called “red edition” jukusei, and enjoyed the spicy kick — though a guy at the next table almost couldn’t take it.
The next time I decided to go with the black garlic but skip the tonkotsu. Instead of the pork broth I opted for the “super premium chicken.” They wouldn’t tell me what made it super or premium, but the aburi chicken topping I got with it is said to be organic and to my satisfaction it pulled apart easily. It better have, considering I could have paid a little extra to enjoy some aromatic, braised oxtail or “flame blistered” pork belly in its stead. Or kurobuta pig feet, if I were feeling adventurous.
But I was feeling like garlicky chicken broth on a rainy day, and I probably could not have done better. I could see the little beads of oil floating in the rich broth, and by eating it I felt I’d become impervious to cold.
Comments