Udon a la carbonara – Izakaya Roku

Udon a la carbonara - Izakaya Roku
Izakaya Roku, San Francisco CA

I liked this fusion. Udon is usually great with anything, and it tasted pretty good in this Italian style. That said, the carbonara wasn’t authentic in any way but it still had a pleasant texture and was nice and creamy/cheesy. It wasn’t the best dish here, but it was a nice change of pace.

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2014

Edamame - Izakaya Roku
Edamame. Happy hour $3

Squid with kimo sauce – Izakaya Roku

Squid with kimo sauce - Izakaya Roku
Ika kimo yaki with scallions. $13
Izakaya Roku, San Francisco CA

Ugh, I did not like this dish at all. Maybe it was the kimo sauce, but it tasted very iron-y and metallic. The squid was also kinda chewy and unpleasant. Yucky.

Sea urchin in egg – Izakaya Roku

Sea urchin in egg - Izakaya Roku
Uni tamago toji. With scallions and nori. $13
Izakaya Roku, San Francisco CA

This was a new and interesting dish for me. I’d never had uni this way before. It was pretty good, but I kinda wish that the uni was less cooked. I’m still trying to get used to eating sea urchin, but I would rather have a really great raw uni than low quality cooked uni. This uni wasn’t of the best quality, but it was ok and it definitely gross horrible uni. Here’s to trying new food!