5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland
CAAMFest 2015: This Year's Festival is Full of Food Films
KQED's Forum: Restaurant Roundup
First Impressions: Rockridge's Ramen Shop
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CAAM does this by funding, producing, distributing and exhibiting works in film, television and digital media. For more information on CAAM, please visit \u003ca href=\"http://www.caamedia.org\">caamedia.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g","twitter":"caam","facebook":"CAAMedia","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CAAM | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/caamedia"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_101998":{"type":"posts","id":"bayareabites_101998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101998","score":null,"sort":[1446488792000]},"guestAuthors":[],"slug":"5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","title":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","publishDate":1446488792,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)","status":"publish","parent":0,"modified":1452707691,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1223},"headData":{"title":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland | KQED","description":"Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101998 http://ww2.kqed.org/bayareabites/?p=101998","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/","disqusTitle":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","path":"/bayareabites/101998/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101998/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_9366","bayareabites_9485","bayareabites_14951","bayareabites_2386","bayareabites_15002","bayareabites_14990","bayareabites_9487","bayareabites_15005","bayareabites_14989","bayareabites_10422","bayareabites_12468","bayareabites_15001","bayareabites_10996","bayareabites_215","bayareabites_15003"],"featImg":"bayareabites_102548","label":"bayareabites"},"bayareabites_93853":{"type":"posts","id":"bayareabites_93853","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93853","score":null,"sort":[1426264520000]},"guestAuthors":[],"slug":"caamfest-2015-this-years-festival-is-full-of-food-films","title":"CAAMFest 2015: This Year's Festival is Full of Food Films","publishDate":1426264520,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3hopCbfaAi0]\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A]\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n[youtube https://www.youtube.com/watch?v=ASnvAchOTz0]\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.","status":"publish","parent":0,"modified":1481593562,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":941},"headData":{"title":"CAAMFest 2015: This Year's Festival is Full of Food Films | KQED","description":"CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93853 http://blogs.kqed.org/bayareabites/?p=93853","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/13/caamfest-2015-this-years-festival-is-full-of-food-films/","disqusTitle":"CAAMFest 2015: This Year's Festival is Full of Food Films","path":"/bayareabites/93853/caamfest-2015-this-years-festival-is-full-of-food-films","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3hopCbfaAi0'\n title='//www.youtube.com/embed/3hopCbfaAi0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n title='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ASnvAchOTz0'\n title='//www.youtube.com/embed/ASnvAchOTz0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93853/caamfest-2015-this-years-festival-is-full-of-food-films","authors":["5542"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_13181","bayareabites_14201","bayareabites_11449","bayareabites_11454","bayareabites_14200","bayareabites_14199","bayareabites_10996","bayareabites_14202"],"featImg":"bayareabites_93866","label":"bayareabites"},"bayareabites_54400":{"type":"posts","id":"bayareabites_54400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54400","score":null,"sort":[1357935550000]},"guestAuthors":[],"slug":"kqeds-forum-restaurant-roundup","title":"KQED's Forum: Restaurant Roundup","publishDate":1357935550,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3\"] \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n","blocks":[],"excerpt":"From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\r\n","status":"publish","parent":0,"modified":1357949590,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://maps.google.com/maps/ms"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":637},"headData":{"title":"KQED's Forum: Restaurant Roundup | KQED","description":"From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54400 http://blogs.kqed.org/bayareabites/?p=54400","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/11/kqeds-forum-restaurant-roundup/","disqusTitle":"KQED's Forum: Restaurant Roundup","path":"/bayareabites/54400/kqeds-forum-restaurant-roundup","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54400/kqeds-forum-restaurant-roundup","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_34","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_10891","bayareabites_10890","bayareabites_1325","bayareabites_2024","bayareabites_10996","bayareabites_92","bayareabites_10026","bayareabites_9816"],"featImg":"bayareabites_54409","label":"bayareabites"},"bayareabites_53913":{"type":"posts","id":"bayareabites_53913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53913","score":null,"sort":[1357404503000]},"guestAuthors":[],"slug":"first-impressions-rockridges-ramen-shop","title":"First Impressions: Rockridge's Ramen Shop","publishDate":1357404503,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53934, 53928, 53938\"]\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ","status":"publish","parent":0,"modified":1452664796,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":812},"headData":{"title":"First Impressions: Rockridge's Ramen Shop | KQED","description":"After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"53913 http://blogs.kqed.org/bayareabites/?p=53913","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/05/first-impressions-rockridges-ramen-shop/","disqusTitle":"First Impressions: Rockridge's Ramen Shop","path":"/bayareabites/53913/first-impressions-rockridges-ramen-shop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"53934, 53928, 53938","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53913/first-impressions-rockridges-ramen-shop","authors":["2100"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_10851","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_583","bayareabites_10998","bayareabites_846","bayareabites_14757","bayareabites_4042","bayareabites_10996","bayareabites_10999","bayareabites_1419","bayareabites_10997","bayareabites_439"],"featImg":"bayareabites_54012","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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