Binchoyaki Izakaya Dining

I hesitate taking my mom to Japanese restaurants since she likes to give her two cents and the experience makes me feel like a kid rolling my eyes begging her not to embarrass me. Now that she’s in her 80’s and not going to change her ways I’ve just learned to go with the flow and hope that she likes the food. Binchoyaki did not disappoint and is a nice addition to the Japanese food scene in Sacramento introducing izakaya type of food (Japanese tapas).

The miso soup was a welcoming start for the meal to come. It came out piping hot and the flavor was on point according to my mom. Lots of seaweed, green onions and a surprising addition of shaved corn. We later found out that the owner/chef blends three types of miso for his soup and makes his own dashi. I had the kushiyaki set with Negima (chicken leg and green onion), Binchoyaki Tsukune (minced chicken and duck), Muneniku (chicken breast) and a skewer of okra . My mom had the black cod misoyaki. She thought it was good but was more impressed with the miso soup (she ordered another one), the salad (very finely shredded green and red cabbage, carrots and lettuce), the cucumber pickles and the quality of the rice.  Most importantly, the green tea came out to her in a Japanese tea pot with scalding hot water the way she likes it and the presentation of the food with different types of dishes sealed the deal with her. She felt like she was eating at home but someone else was serving her.

For the sake of this being a ramen blog I had to try the shio ramen on the menu. Probably the most understated bowl of ramen I’ve had since Ramen Lab in New York but without chashu or even an egg. The toppings were simply finely chopped green onion, seaweed, menma and topped with three thinly sliced kamaboko mostly for decor. The chicken based broth was very lightly seasoned and not too salty. There was a mysterious ingredient that added some black flecks to the broth and to the noodles. At first I thought it was black pepper and then realized it was actually charred green onion. Nice touch gave the broth a very slight smoky flavor. The noodles complemented the other dish that I had but on its own it would likely be too bland for me. I think an ajitsuke tamago (marinated soft boiled egg) would add that oomph I wanted to taste and was wishing for.

So as I reflected over the meal with their delicious white peach sorbet I thought wouldn’t it be great if Binchoyaki served different types of ochazuke. Maybe salmon or ikura, umeboshi, pickles and …

I suppose the apple doesn’t fall far from the tree.

Binchoyaki Izakaya Dining
2226 10th Street
Sacramento, CA
(916) 469-9448