Kumako (Japanese/Ramen), San Jose, CA

Japantowns everywhere are renowned for their top-notch Asian cuisine (be it Japanese, Chinese, or Korean), excellent festivals (Obon, Cherry Blossom), and peerless ramen. Kumako, one of San Jose's numerous noodle joints, has helped maintain the latter of these three attributes since its opening in 2006. Like many others in the area, this tiny, "New York-style" restaurant boasts a half dozen soups and a loyal cult following of foodies. Said foodies, many of whom hail from nearby San Jose State University, swear by the traditional Tonkatsu and Charsu Ramens, a pair of pork bone based dishes. Other creative ramens like the Tan Tan (Spicy Pork with pepper) and Curry (curry broth with crab) are equally big hits, helping Kumako keep its reputation as the "Best of Silicon Valley".

Last night marked my tenth (or hundredth, who's counting?) trip to Kumako. Per usual, I started with a nice order of Charsu Don, a small bowl of rice covered in succulent chunks of roastedpork, and a side of Gyoza (pan fried pork and vegetable dumplings). The Charsu Don was delicious, although a little fatty, but the highlight of course one had to be the Gyoza, a dish Kumako makes in house unlike most other local establishments. Five came in the $3 order, making it more than worth the price. A crispy crust crackled on the bottom of each dumpling, protecting the sizzling ingredients inside that burned my mouth on first bite (I never learned to wait before eating them). After nearly searing my tongue and ruining my meal, I made short work of the other four pouches and proceeded to order my main dish. I opted for Tan Tan Ramen over the neighboring Tonkatsu Ramen, as "trying something new" sounded like an excellent idea.

That idea turned out to be a mistake. The Tan Tan, though tasty, was $10 of pure spice with a few pieces of pork thrown in. Its broth, what I assume was a Shio or Miso, was so chalk full of pepper flakes, pepper oil, and curry spice that it was nearly inedible. Though I ordered the dish knowing it would be hot, I sincerely hoped for a complex, slow burning heat as opposed to a face punch of chili. As inedible as the broth was, the main ingredients floating in it were pretty perfect, most notably the noodles, which had the nice, slightly chewy consistency I search for. While the fat fest on top of the Charsu Don was good, the pork in the Tan Tan was equally juicy and tender, with half the blubber weighing it down.

Needless to say, I learned my lesson: never stray from traditional types of Ramen at fast casual noodle houses. Shio, Miso, and Tonkatsu are the only types worth sampling, especially here. As enticing as "Italian Style Clam Ramen" sounds (not), I won't ever be giving it a try Kumako, I apologize. Next time, I fully intend to stick with Kumako's respected, edible, and borderline good Tonkatsu Ramen with sliced pork and bamboo shoots. Just thinking about it makes me salivate a little, while the thought of another bowl of Tan Tan induces gagging.

Huong Lan (Sandwiches/Vietnamese), San Jose, CA

Huong Lan Sandwich, San Jose's own little taste of Saigon, is one of the city's most prized eateries. Thousands of hungry customers craving a Vietnamese lunch flock here daily, swamping the already packed East Bay intersection of Tully and King. Many come for a chance to taste one of the dozen signature items, twelve types of sandwiches known collectively as San Jose's best Bahn Mi, while others make the journey to pick up a pack of Xoi La Dua (Sesame Sticky Rice) or Chuoi Chien (Fried Banana). Regardless of intent, all leave happy, cradling some of the best take out food around.

My first pilgrimage to this budding institution finally occurred last week, some six months after it first landed on my radar. On a whim, I hopped in my car, set the GPS to Tully, and made the long drive over the half-dozen freeway bridges separating my home from a bite of Bahn Mi. Parking proved shockingly easy given the restaurant's location; it shares a giant lot with various other ethnic markets, Pho joints, and Panaderias. Walking inside, after a brief pause to take a mental photograph, of course, I was whacked by the aromas of toasted bread, pickled vegetables, and roasted duck. Needless to say, I was happy from that moment forward.

Huong Lan's decor was, well, interesting. Dangling precariously low above the sliding door, a massive crystal chandelier rested adjacent to an indoor fountain. The ceiling, a mosaic of composite tiles and fluorescent lights, looked like your average office building. Underfoot, a linoleum floor added a touch of supermarket flair. A conglomeration of tables sat in the far corner, almost daring the customer to stay and eat. Approaching the counter, I was met by a multitude of glares from the waiting kitchen staff. Though I felt unwelcome, I shrugged off my apprehension and ordered a BBQ Pork Bahn Mi, single pack of Sesame Sticky Rice, and Mango Smoothie. "Five dollars", muttered the cashier. In awe of the low price, I put my twenty back in my pocket, pulled out a five, and proceeded to take a seat.

Less than a two minutes later, my number rang out over the loudspeaker. Caught off guard by the rapidity of Huong Lan's food preparation, I tentatively approached the counter, grabbed my meal, and returned to my seat. Unwrapping the Bahn Mi, I did a inconspicuous fist pump and bit down on the end of the crispy, flaky French roll. The sandwich, as expected, was heavenly. Burning Jalapenos and succulent sliced Pork battled for prevalence from the first bite until the last. Underneath it all, hints of Cilantro and vinegar from the pickled carrots added refreshing flavors that contrasted the carbohydrate fest above. Coming in at one foot and $3 a sandwich, the value was nearly as spectacular as the taste.

My joy at finding a sandwich spot was dulled after sipping the Mango Smoothie, an icy mess of artificial fruit (unlike many other establishments in San Jose, Huong Lan uses fake syrups to flavor their drinks). Though disappointing, for the price, it wasn't a deal breaker. The Sesame Sticky Rice, thankfully, made up for the smoothie. Coconut Milk and Sesame were highlighted in the half dozen thick blocks of starch that made up the dessert. For $1.75, it was more than worth the price. After finishing my sandwich, engulfing the Sticky Rice, and throwing out the smoothie, I returned to my car and set out the long return journey home, stomach full and happy.