This Throwback Thursday post is a recap of Yurukyara Grand Prix. This is a Nodoguro Mascot Dinner from last year, in their previous space next to Pastaworks but I realized I had never posted this. This may be me, thinking about all the wonderful themes that have inspired Nodoguro dinners that I have been able to enjoy, and reading back on them and looking at the photos reminiscing. I am also looking forward, wondering what it will be like in the new space at Genoa they have now leased – I’ll let you know if I can hopefully get into a June or July Sousaki dinner. You can see all my other Nodoguro recaps of my dinner experiences from before the new space here. This weekend, I will be going to the new space for the first time, to attend SupaHardcore.
In Japan, they promote it seems anything and everything – any company, sometimes a very specific product, even public transit or a mountain park or historical castle or other part of local government (!) with mascots. Japan’s Yurukyara Grand Prix is a special annual event where mascots are essentially in a popularity contest based on the public vote – and apparently for 2015 had 1727 mascots competing! The fact there are so many has generated controversy and a push to cut back recently, per the The Japan Times.
I think my favorite thing with this Yurukyara Grand Prix theme is how it inspired so many people to draw their own mascots.
Here’s a look at the courses:
As always you can choose to add beverage pairing to your meal, which can include sake or wine (or do both!)
Salted Salmon with aged shoyu and water pepper
Amberjack, miso, and ginger being plated by Caesar version of Mark Wooten
Oyster with crushed daikon and strawberry This dish is an example of why I come here – because where else can I go to get that combo together of flavors and textures?
Buckwheat, crab, and spruce. Same comment as above. This is why Nodoguro is like no one else. This is why Nodoguro has regulars that keep coming back as they change it up every theme.
Team Mark Wooten and Ryan Roadhouse plating away like best bros.
Smoked Burdock Salad with onion and peppers
Another awesome aspect of Nodoguro is being able to ask all the questions you want with Chef Ryan and he is so casually well knowledged in explaining every ingredient and technique and context of culture or inspiration how it connects to the theme, the humble genius that he is.
Rice bran cured mackerel with citrus and turnip
Roasted pork and cabbage Okonomiyaki. I admit the courses like the previous one and this one tend to be my favorite in the course progression.
Sasanishki rice with eel and tea. It aws refreshing for a change to get a light touch of sauce instead of the usual stronger sweeter unagi sauce you typically get with Japanese eel dishes.
Course 9 is always the Omelette, which is always a mixed (but not sobering, ha ha…) moment as I realize we are now in the falling action part of the meal story heading to dessert and tea and then I have to go home. That omelette is always perfect.
Dessert Sweet potato and Red Bean
I got involved with conversations and apparently forgot to photograph the last course of tea, oops!
What do you think you would have drawn for your mascot?
