The other Chicago standard that I frequently miss. Somehow most other cities don’t get it quite right, always skimping on meat or putting things like lettuce (gasp) in there. This is from some random dive out in the west ‘burbs with maybe three counter seats.
Been dreaming of this. Johnsonville brat, roasted over a bonfire, fried potatoes, and my favorite kale salad.
Portillos is almost always my first stop when I go back to Chicago to visit my mom.
Italian beef, dipped, with sweet peppers.
Udon noodles, cooked in the drippings from wagyu bulgogi
From the Diver City food court, in Odaiba. Bonus points for the multilingual printing on the nori.
Trekked out to Shinjuku to try a different aburasoba place. They use fresh noodles, which are made in-house. Definitely could tell the difference. Sauce was a bit different and lots more condiment options. I liked it quite a bit, but not sure how often I’d be willing to go out of my way for it.
“Tokyo X” cut of pork tonkatsu. Soup, shredded cabbage, pickles. Rice is not pictured. Maisen is often said to be one of the best tonkatsu places in Tokyo.
Shabu shabu and sukiyaki. All-you-can-eat, which is not as common as in the US. Shabu shabu had two different dipping sauces: a citrusy ponzu, and a sesame ginger. Sukiyaki was cooked for us and served with raw egg for dipping.
365 Food Photo 