Postcards From Tokyo, Noodles & Tempura

Updated: Jan 21, 2019

My sons, Cougar, here, and Luc, couldn't get enough ramen, WARNING: eating ligit ramen will completely alter your perception of what it is

Tokyo can be a bit overwhelming, lol, ok, that’s an understatement. It’s an sensory explosion of indescribable proportion. Anthony Bourdain chose Tokyo as the one place on earth he’d be stuck forever if he had to pick. It’s very cool. Let me share just a few favorite bites with you~

No matter what area you find yourself wandering when hunger hits there will be a Humble little Ramen place, probably several. Usually there is a vending machine looking thing in the front that you must order from. No talking, no translating, pick one, put in money, get your ticket & hand it over. Be seated and prepare for a culinary experience like few others on earth.

Okonomiyaki restaurants will usually have a flat grill in the middle of the table where the savory pancakes are prepared there in front of you and cut to share. Okonomi means “how you want it,” and an okonomiyaki is one of the world’s most infinitely adaptable dishes, often containing cabbage, noodles, and a myriad of other delicious options all grilled and topped with sauce & the Japanese beloved Kewpie mayonnaise.

Tempura is a very serious art form in Japan. I recommend reservations with a good chef to get a really exceptional experience, it’s well worth it. The great chefs of Japan that I met were patient and kind, they rarely speak English but smiles, gratitude & a curious palate go a long way. All in all, I felt they endured our ignorance well. I hope to be subjecting them to us again soon, it was an incomparable place and we loved it.


Lynette La Mere, Pure Joy Catering, Executive Chef

a typical ramen house has a machine like this when you walk in to order from

this pork stock was so deeply rich I can still taste it.....

Hiroshima Style Okonomiyaki

zaru soba, cold green tea noodles with tempura

Tempura, photo by Lucas Oliver Oswald

udon and tempura

Photo credit; Lucas Oliver Oswald


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