A Taste of Tokyo on Colfax Ave.: Taki’s Restaurant

Special ramen at Taki

I’m having leftovers for lunch as I type. Really good leftovers: ramen from Taki’s Restaurant, an inventive, unique and funky dive of a Japanese joint on E. Colfax Avenue and Pennsylvania in downtown Denver’s Capitol Hill district. It a block from the state Capitol, and three blocks from my office.

Ramen is relatively new to Taki’s. The restaurant usually serves udon, the thick Japanese noodle, or soba, the thin but brittle Japanese buckwheat noodle. The owner, Hisashi “Brian” Takimoto, who usually just goes by “Taki,” (I call him “Taki-san” out of respect but he’s too unassuming to think he deserves an honorofic and seem embarrassed by it, just began buying fresh-made and packaged ramen noodles from a company in California, and now offers it as an option.

We’ve been in an unrequited ramen mood for weeks. We’d heard that a new spinoff in Boulder of the great Amu (our current fave Japanese restaurant and itself a spinoff of Sushi Zanmai next door) called Bento Zanmai on the University Hill served ramen during certain hours. But we tried twice to go there and the place was closed. I checked a short list of area Japanese restaurants that serve ramen, and the only two candidates I found were in Longmont, a small town northeast of Boulder. The one place in the area thar’s known for noodles, Oshima Ramen in southeast Denver, had fallen off our list over the years for being expensive, less tasty than when it opened over a decade ago, and recently, kinda dirty (never mind Westword’s surpisingly naive rave “Best of Denver 2008” award).

Hisashi Takimoto has operated his restaurant for 20 years.We’ll make it to Bento Zanmai someday — they serve ramen only from 3-6 pm weekdays, and from 11am-3 pm Saturdays (they close at 3 on Saturdays!) — but for now, I’ve been so desperate I made a package of instant ramen at home one night last week. It actually hit the spot.

So when we decided at stop at Taki’s for a bite the other night after attending a reception hosted by the Consul-General of Japan to mark the birthday (Dec. 23) of Emperor Akihito, we were jonesing. When taki came out front to greet us, we accosted him: “When are you going to start serving ramen?”

“I can make it for you,” was the reply. We almost kissed his feet. Well, not really. Have you ever looked at the shoes of anyone who works in the kitchen of a restaurant? Gross.

It turns out he’d just started serving ramen as a daily special. They’d stopped for the evening but he boiled some noodles for us anyway, and it was a real treat.
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Part-Asian American Super Cr3w wins ‘Best Dance Crew’ title

Super Cr3w, the Las Vegas-based group of b-boys that includes Asian Americans, has won the top honors for the second season of producer Randy Jackson wildly popular show, “America’s Best Dance Crew,” on MTV. Congrats to the six-man group.

We took a break from incessant Olympics viewing to watch the live MTV season finale program last night, and were holding our breath. An astounding 39 million votes were cast for these two finalists, a reflection of how huge the hip-hop dance culture has become.

We wanted the other finalists, SoReal Cru from Houston, because they’re all Asian Americans, two of the members are women, and one of the members said poignantly during the season premiere that their parents expected them to be lawyers and doctors but they wanted to pursue their passion for dancing. Continue reading

Garrett’s Popcorn, a Chicago treat now available at O’Hare

A Chicago institution since 1949, Garrett Popcorn Shops make incredibly tasty cheese popcorn and incredibly crunchy-sweet caramel corn. And, they sell the two flavors as a “Mix” (the first mashup??) that’s a bagful of heaven. OK, somewhat expensive heaven, but hey, did you think the pearly gates would come cheap?
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Lunching at the Bagel Restaurant & Deli, Skokie Il

The Bagel is a boisterous, old-fashioned kosher deli in the Old Orchard Mall in Skokie, where Erin and I eat every time we visit Chicago. I always order an egg cream, a soda fountain fave from New York that I’ve never been able to order in Denver. Erin’s favorite is the Mish Mash, a gigantic bowl of chicken noodle soup with a huge matzoh ball floating in it, eclipsing a kreplach dumpling, rice and kashi. They also serve a delicious — if a tad on the dry side — homemade corned beef hash.

The legacy of Rocky Aoki and his Benihana restaurants

Erin, Jared and I ate at a Benihana restaurant recently, and then learned just a couple of days later that Rocky Aoki, the founder of the Benihana chain, had died.

I wrote about my experience growing up eating at Benihana for special family occasions, and how in recent years, the restaurant only has one connection to being a Japanese eatery: its food. The staff at the one we go to, for instance, used to have one Japanese woman chef, which was a rarity in the entire company, but she’s been gone a couple of years now. The waitstaff and cooks are all non-Japanese, and as far as I can tell, the chefs are all Latino. They love to tell jokes about how they serve “Teri-juana” sauce (get it? Tijuana, teriyaki?).

They no longer are sent to Japan to train with master chefs like they used to decades ago. But they are all trained well as entertainers, and come up with some amazing tricks with their knives, throwing food around and catching the morsels. The food’s still good, which is why we go from time to time… probably once a year, if that. (YouTube has a lot of videos of dinners at Benihana, including the one above, of a birthday celebration. Most evenings at the restaurants are interrupted by the clatter of multiple birthday celebrations.)

The diners likewise are no longer Japanase or JA families. The diners are almost all white; a couple of weeks ago, we were the only Asians in the room.
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