Santa Clara Native: Where the Locals Eat

• Name: DP “DareBear” – 3rd or 4th Generation Californian + First Gen. Chinese
  
• Occupation: Bartender & Graphic Design Student

• How long he’s lived in San Jose: More than 20 years!

• Favorite Local Eat and Treat: Family Birthdays Celebrated @ Okayama Restaurant
• Location: Japantown, San Jose

“DareBear” always takes girls for first dates to Okayama!  Then they fall in love, and with the way the story was told to me, with the restaurant anyways.  Okayama Restaurant, family owned and operated in Japantown since 1967 (one of last three historical Japantowns remaining in the US),  is also DP’s family’s favorite place to go for special occasions, particularly birthdays (they give special treatment for birthdays).  They always call ahead for reservations because it can be crowded.  DP and his sister both order the Beef Teppanyaki.  His mom gets the Soup with Tofu, his brother orders the Chicken katsu (Hawaiian Dish), and his father likes the Beef Teriyaki.  DP remembers as a kid being served otter pops on his birthday and says adults got green tea ice cream.  On their website I noticed that they offer a free birthday lunch or dinner with your ID for a party of 4 or more.

(408) 289-9508

Saturday & Sunday – July 10 & 11, 2010 •  This weekend, today!  Odori Dancing to still happen tonight, Sunday @ 6pm in SJ Japantown.

The Obon Festival in Japantown, San Jose is run by about four thousand volunteers from the community and the San Jose Buddhist Temple.   The Obon festival is a Japanese Buddhist custom to honor the departed (deceased) spirits of one’s ancestors.  The volunteers work for days preparing the food such as:

• Beef Teriyaki ($1.50 per kabob)
• Chicken Teriyaki (Large Pieces of Chicken $4)
• Nigiri Sushi ($5-6)
• Vegetable Tempura ($5)
• Bubble Tea ($4)
• Imagawa Yaki (dessert) ($2.50 for 2)
• Manju (dessert)
• Also try: Corn on the Cob, Strawberry Shortcake, Chicken Salad w/ Ramen & Cabbage & Sake or Beer (These have become other festival favorites at Obon SJ.)

What I liked about this festival was that the food was affordable and in-tune with the culture.  We walked around sampling many different tasty bites.  I saw lots of folks stopping by and buying large quantities of chicken teriyaki and beef teriyaki to take home for their families.  The take-out told me that the food is known for being good and that people have made it a tradition to stop by and pick it up each year.  After the lunchtime rush, the lines got shorter and there were plenty of places to sit and enjoy your food both inside and outside.  Out in the sun we saw Taiko drummers perform and we could have even taped down our blanket to save a spot for the Bon Odori dancing that started later in the evening.

Get there early and get a parking spot.  Some lots were $2 for all day.  Otherwise you will drive around for an extended period to find a decent place to park.

More information from past: Yelpers

More San Jose Obon Festival Photographs: Flickr

Zach made these Teriyaki BBQ Wings with a Dill Gorgonzola Dipping Sauce for the super bowl and they were amazing, awesome, and incredibly edible!

Teriyaki BBQ Wings Recipe —>

Ingredients

1 (20 ounce) bottle Kikkoman Takumi Teriyaki, Triple Ginger (we bought this at Whole Foods)

1/2 cup Worcestershire sauce

1/4 cup honey

3 dashes liquid smoke flavoring

1 1/2 tablespoons grated fresh ginger

6 cloves crushed garlic

5-8 habanero peppers, seeded and minced (we used 5 and it wasn’t too spicy for me)

3 tablespoons finely grated raw horseradish

18 chicken wings, separated at joints, tips discarded

Directions

1. In a medium saucepan mix together teriyaki sauce, Worcestershire, honey, liquid smoke, ginger, garlic, habanero peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.

2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

3. Preheat grill for low heat.

4. Lightly oil grate. Discard marinade, and place the chicken onto the hot grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear and chicken is cooked through. Then right before the chicken is done, brush on more sauce/marinade.

Gorgonzola Dill Dipping Sauce

Ingredients:

2 1/2 ounces crumbled Gorgonzola or blue cheese

3 tablespoons buttermilk

3 tablespoons sour cream

2 tablespoons mayonnaise

2 teaspoons white wine vinegar

1/4 teaspoon sugar

1/8 teaspoon garlic powder

salt and freshly ground black pepper

1/2-3/4 tsp dried dill

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well mixed.  Season to taste with salt and pepper.