Fukagawa - Gardena

Fukagawa is tucked away in a large shopping center, and finding it proved challenging as it was not visible from the parking lot. The restaurant is situated in a corner at the end of a walkway that begins at the supermarket. Once inside, the entire breakfast menu is displayed in a small plastic holder, offering a limited yet enticing selection. The choices are straightforward: - Choice A includes a bowl of rice, miso soup, Japanese pickles, a sheet of seaweed, and a raw egg. What wasn't mentioned was the surprise inclusion of a small bowl of cold tofu and tamagoyaki, a sweet rolled omelet. - Choice B features the same as A, but with natto. - Choice C offers chilled fish or beef steak. - Choice D combines all options A, B, and C. I opted for Choice D with grilled salmon. It would have been helpful to have more information about the various components on my plate, as I’d read about them in advance. Now, let’s talk about Japanese dining customs. Apparently, it’s traditional to place the bowl of miso soup on the right and the rice on the left. I’m not sure of the reason behind this, so if anyone knows, please share! When it came to the dried seaweed, I learned that it pairs well with rice. However, what I didn't realize was that dipping the seaweed in soy sauce or swirling it in the soup softens it, making it easier to wrap with rice for eating. That made sense to me! Regarding natto, I had some trepidation. I’ve tried it at three different restaurants and never quite enjoyed the slimy texture. Still, I decided to give it another go. I found it unappealing on its own, but one dining companion suggested she enjoyed it with rice. I gave it a try, and while it was slightly more palatable, I must admit that natto isn’t for me. However, my meal was heading in the right direction. I later discovered that seasoning natto with soy sauce and karashi mustard and adding it to steamed rice might enhance the experience. I was aware of what to do with the raw egg from a Yelp review. One person in our group decided to take the plunge. Here’s how it works: break the raw egg into a bowl, mix in some soy sauce, and then pour it over hot rice. The heat from the rice partially cooks the egg, ensuring it’s not completely raw—then you enjoy! The grilled fish could be enjoyed on its own, or cut into pieces and mixed with the rice before wrapping it in seaweed. As for the tamagoyaki, it can be served with or without soy sauce or grated daikon. These are merely suggestions, but if you're aiming for an authentic dining experience, it might be worth trying them all. Breakfast at Fukagawa was a delightful departure from my usual morning routine. Aside from my lack of affection for natto, I found that I could see myself indulging in this type of meal more frequently. While there are many components, the food feels lighter and less heavy than the traditional eggs and bacon I’m used to—almost akin to grains and milk. Although Fukagawa is quite a distance from my city, I wouldn’t mind having a traditional Japanese breakfast again. Now that I have this newfound knowledge, I’m sure my next experience will be even better if I ever return.