10th Oct

Okonomiyaki, Washoi e Comida Japonesa

Comida Conecta Folks! we’re back today to talk about some Japanese cuisine. Inevitably, those who know me personally know that I love Japan and all its cuisine, but today we will talk a little about a specific dish and a restaurant suggestion to know.

In São Paulo, in particular, we have an abundance of “Japanese” restaurants offering the most diverse proposals, often linked to the well-known sushi roll. You must already be thinking, “aaaaa, rodizio is just here, such thing does not existe in other countries.” In fact, even in Japan, it exists. Yes, the proposal of a service all you can eat “tabehoudai” (食 べ 放 題), is exactly that. The only particularity is that they usually offer this for a limited time, something like “30 minutes of caster” and before you ask, there is the same for drinks (alcoholic included).

We’ll talk more about all this in other posts. Today we came to talk about Okonomiyaki (お好み焼き): literally “whatever you want grilled / fried”. Usually found throughout Japan and very popular in festivals as street food, this dish starts with a base of cabbage + pancake batter + toppings.

By toppings, you can understand anything you want, but the most “ordinary” recipes take pork loin / squid / shrimp, chives, layers of mayonnaise, dried seaweed aonori, sauce (barbecue stile) and shaved dry fish. Now, why the hell are we talking about this? I do not personally know many places that make Okonomiyaki, so i came to suggest Washoi for those who wanna try it.


Located very close to Av. Paulista (Brigadeiro subway station), it has a very colorful front entry and a modest menu, but with a climate similar to Japan. From what I could understand they were in the Liberdade neighborhood and they changed, their website is still under construction/update. Within the options: Lamens, Yakisobas, Okonomiyaki, Teishokus and Appetizers. On Okonomiyaki I got to try out the version with Tchyashu (writing can vary), the thin loin slices that go over Lamen, as Okonomiyaki toppings. (i’ve try the version with calamari as well) Both very good, well prepared and with a good portion size. Always accompanied by  a glass of barkey tea (mugui-chá), darn cold!.


Digging deeper into other recipes/dishes at that restaurant, i’ve tried the  Tantanmen, a type of Lamen (more Chinese than Japanese origin) that carries miso-based broth (fermented soybean paste), well-seasoned pork, pepper oils (yes, only the oil, not that little sauce you use in feijoada in brazil) and sesame, some vegetables and the same Lamen noodles. Whoever wants to, we can talk about Lamen in a couple more posts just for this. At Washoi, what I ordered was very good, bout would have cooked the noodles a bit longer, but found it very good. Gyoza (that dumpling of thin crust/skin with meat and vegetables inside) and Karaague (reaaaaly crispy japanese style fried chicken) was really good as well.

 

Other places surely will offer variations of broth, noodles and toppings, it’s worth stopping a lot in São Paulo to discover everything Japanese cuisine can offer.
About service and price: All the staff of the restaurant were very young, occasionally leaving the service a little slow, nothing that disqualifies the place (they don’t charge tips/service charge)
Hope you enjoyed it, we’ll look back soon with more posts!

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