Japanese Iron Cuisine
Japanese cuisine isn’t all about sushi.
Sun is a Teppan Style restaurant in San Lucas, led by chef Sho.
Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), the metal plate on which it is cooked on, and yaki (焼き), which means grilled, broiled or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
I’m not a man of technology. I go by word of mouth and site seeing. I found out about SUN because I drove by it. I assumed they sold Ramen so I got my friends together and set out to enjoy this lovely “Ramen Bar” id “discovered”.
It’s not a ramen bar. But it is special and lovely.
SUN brings to Cabo a whole segment of Japanese Cuisine that had until now not been introduced.
Being a man who derides the falsehood of living through imaginary artifacts such as the internet I also welcome what is granted to me. No Ramen. Today an exciting culinary experience was in hold. We went all-in.
‘I’ll leave it up to you’ (from Japanese ‘to entrust’)
As opposed to ordering à la carte. Omakase, literally ‘I leave it up to you’, is used when dining at Japanese restaurants, the customer leaves it up to the chef to select and serve seasonal specialties. The chef will present a series of plates, beginning with the lightest fare and proceeding to the heaviest dishes.
Chef Sho started with a platter of grilled vegetables, proceeded with Edamame, then
Originally a Chinese dumpling are called Jiaozi (餃子). A thinly rolled dough, sealed by pressing the edges together stuffed with ground meat and vegetables.
Chef Sho served the Japanese Gyoza (餃子). Once fried until gold and crispy, a small amount of water is poured over hot-iron and covered quickly steaming the dumplings. Soft, tender, crispy dough encasing a juicy warm filling.
Finally the main course
A Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter; its an example of konamono, flour-baser Japanese cuisine.
I wasn’t on the clock
So, I can be fairly temperamental. I love my job. Still, being temperamental is in my nature. I was trying to have a relaxing time with my friends. So I didn’t really get into it with chef Sho, I don’t really know what he put on the Okonomiyaki, at the bottom a thin pancake/Crepe, it had either shredded cabbage or shredded iceberg lettuce on top, then I lost track, then a fried egg, then something else, somewhere amidst the mix I was told it had Bonito Flakes. That is Bonito Fish Flakes. Topped with a sauce that kind of tastes like bbq sauce and kewpie mayo.
Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region.
I didn’t charge mi camera in protest that I wasn’t “on the clock”, so it died out at the best part. But then again maybe we’re better off this way. Maybe it’s best to keep the star of this meal well veiled. Maybe you should go and try it for yourself.
Maybe im incompentente and temperamental.
Or maybe im sneaky good at this.