“U-Don Say!”

NoVA gastronauts do Japan

By Howie Southworth

Courtesy of Howie Southworth

I recently jetted out on a whirlwind dining frenzy in Tokyo with Bo Davis, owner of the D.C. region chainlet Wasabi. Our mission: to discover gastronomical inspiration and share the tasty results.

Davis and I formed an intrepid eating duo, bent on breaking the tourist mold of misguidedly seeking the perfect “California roll.” One could rather easily write volumes on Tokyo’s expert sushi—aquatic morsels that melt on the tongue, lovingly clinging to a fluffy and nutty pillow of rice. But our intent was to strike directly outside of that particular bento box.

Armed with our appetites, we leapt into the country’s centuries-old feeding frenzy.

We craved the best-kept secrets. The stuff we had not been privy to in the States. Those culinary treasures that, though potentially unfamiliar to some Metro-D.C. diners, could be faithfully recreated in Wasabi’s kitchens.

Our favorite finds included: Tonkatsu, delicately fried pork tenderloin saddled with a bold dipping sauce; Kamameshi, a slow-cooked seafood, vegetable and rice casserole; Okonomiyaki, a cooked-to-order pancake (typically grilled tableside) filled with, literally, whatever you’d like; and the one that left the most storied impression, U-don, simple noodles in simple broth with existential results.

Check out more mouthwatering photos and delicious details of Southworth’s marathon dining adventure at: www.northernvirginiamag.com/tokyotrip.

(August 2010)