Thursday, November 10, 2011

Plum Blossom

Dishes To Die For: seaweed tofu; green tea ice cream

Outside on 18th Street, confusion reigns. Streets are turned inside out, the underbelly of the earth visible to all. Orange and white barricades block what was once a freeflow of traffic, narrowing two lanes to one. There is an overabundance of stimuli and it's jackhammer noisy.

But inside, in Plum Blossom Restaurant, it is calm. The Japanese aesthetic of simplicity and minimalism takes a moment to adjust to, but then you succumb and nothing else exists. Even before the construction on 18th St started, I loved stepping into this world. Chris chivalrously lets me take the outward looking seat at the table, so I can gaze around the restaurant in appreciation. Each facet of its design is soothing to look at, a jewel of composition. Seeking out my pressure points, it is the shiatsu of interior design.

Then there is the food. Although there is a sushi bar, I am more drawn to the shared and large plates. I especially like the Seaweed Tofu. Although it is described as "tofu in seaweed wrap", they don't mean a wrap that drapes the tofu like a shawl, but rather something like a smart cummerbund. Like this:

Bite into the tofu's creamy! Could it be that I like soft tofu after all? The garlic and vinegar dipping sauce with a touch of pepper is the perfect complement.

I have also enjoyed the Teriyaki Steak and the Sesame Crusted Salmon served with wondrous sushi rice. The menu is varied and creative without being overwhelmingly large. It's petite and tasteful, just like its surroundings. From the dessert menu -- skip the mochi and go directly for the home-made ice cream. The green tea ice cream is the dish to die for.

Plum Blossom on Urbanspoon

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