Asian food

It expands on the five-star reputation of Chef Eric Kim’s original Kame Omakase on the west side by bringing star beverage consultant SeongHa Lee to the table.

Sushi Kame aims for the next level—and reaches it

July 18th, 2019

It expands on the five-star reputation of Chef Eric Kim’s original Kame Omakase on the west side by bringing star beverage consultant SeongHa Lee to the table.

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    You’d be remiss not to try the chicken or beef kao soi. That northern Thai/Laotian curry noodle soup is made with egg noodles, coconut milk, ...

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    It’s all about filling lunchtime plates and bowls with tasty, fresh-made, small-batch selections.

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    The bird is poached, served skin-on and accompanied by a bowl of chicken-stock-seasoned rice and three sauces.

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    Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

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    It takes inspiration from Mandarin, Cantonese, Szechuan, Japanese, Korean and Thai cuisines.

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    The tonkatsu broth is creamy, the thin noodles are perfectly cooked and there isn’t an item on the menu priced above $11.

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    There’s far more happening here than noodles and broth.

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    The uni duo allows diners to compare the subtle differences in salinity between Santa Barbara, California, and Hokkaido, Japan, versions.

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    Le Thai’s full menu has made it over to Le Thai 2.

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    This restaurant skips the sushi available at other Ohjah locations, so there’s more focus on tasty appetizers.

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    Bonus: Some dishes are sent out on a robot cart!

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    Powerful kimchi is made in-house and showcased in a stir-fry with pork and tofu, in egg-topped fried rice and in crispy, tender dumplings.

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    Grandma Chuchote, your grandchildren have done you proud.

  • Reviews

    The time put into the soup is apparent.

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    Triple garlic yakisoba comes in a Chinese takeout container, while mapo tofu Frito pie arrives atop a sliced-open Fritos bag.

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