Mifune’s uniqueness

I’m trying to think of the reasons I keep confusing myself between Mifune (San Francisco) and Miyuki (North Berkeley) when I tell people about them. Admittedly they share some obvious similarities, as much as any Japanese restaurant would be similar to another Japanese restaurant. Miyuki is for donburi, and Mifune is for udon and soba. Not only that they’re totally unrelated, I also remember them for different reasons. But that in itself is another similarity: what makes me remember them is not the focus of their menus. When I think of Miyuki, I think of its eggroll and mango icecream dessert. When I think of Mifune, I think of its green tea rice. Ochazuke (green tea rice) is not uncommon among Japanese and those who know Japanese food, but it’s uncommon in Japanese restaurants in America. In fact, I just now looked at every available menu in San Fran Japantown, and found no ochazuke. Mifune doesn’t have its menu online. Like kimchi fried rice (and really, any kind of fried rice), ochazuke makes good use of leftover rice. Unlike fried rice, ochazuke is not fried. It’s […]

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