Kurumaya Japanese Kitchen

About a year ago my son went to dinner at Kurumaya Japanese Kitchen in Elk Grove Village, and he loved it. Naturally I was interested, but our worlds didn't collide until last Friday evening. So on the spur of the moment we made the hour long drive to the restaurant. I was immediately taken by the fact that we were the only Caucasians present, with the majority of the patrons being Japanese businessmen. They had an easy to read menu, charming little albums of hand drawn pictures of the various dishes (with full ingredients listed) and a special menu (on white board, written in Japanese). On my son's previous trip he had the Teriyaki Chicken, and on this visit he ordered the Teriyaki Beef. A little pedestrian, but he LOVED it. I suppose I wasn't too far out on the edge myself, with my order of Udon noodle soup and tempura shrimp and vegetables, but I LOVED it. We also ordered the Goyza, which were really crispy pan fried dumplings. OK, here are my mind blowing thoughts. I thought the noodles in the Udon soup were actually better that what can be found at Katy's. They were fat long squirmy things that slithered deliciously down my throat and into my tummy. I thought the depth of flavor of the soup was outstanding as well. The Goyza (dumplings) offered at Kurumaya ( in my opinion), surpassed the dumplings offered at Lao Sze Chuan (different cultures but similar dumplings). The service was wonderful. There were no language barrier issues. One rather grandmotherly server came over and showed my son how to add soy sauce to his shaved cabbage (squirted with mayo). She told him it would make it taste better. She didn’t know that no matter how much soy sauce one could put on shaved raw cabbage, it wouldn’t be enough to make my son eat it. I, however, thought it was great. Much to my son’s despair, I spend a lot of time ogling what everyone else was eating. It all looked very interesting, and the people eating it looked happy. Of course there was a heck of a lot of Japanese beer, sake and wine flowing, so that might have factored in! The place isn’t fancy and is located in a strip mall (a perennial LTH favorite restaurant location). It gets my recommendation. Who knows, if enough of you give it a try, it might even be worthy of a LTH Forum Great Neighborhood Restaurant Award nomination!

Kurumaya Japanese Kitchen
1201 E Higgins Rd
(between Crossen Ave & Lively Blvd)
Elk Grove Village, IL 60007

What? No one has been here?

There have been some mention of Kurumaya on the forum, but not it's own thread. I personally prefer Torishin over Kurumaya, but it has been a while since I have been to either!

Torishin
1584 S Busse Rd
Mount Prospect, IL 60056
847-437-4590

Thanks CrazyC...I'll check that place out! What was also interesting to me about Kurumaya was that is sort of a "small plate" thing. So you can order a lot of different dishes with a group to share. I was looking at comments on Yelp and was taken by how passionate some of the posts were for the Potato Tokoyaki (the best in the US?), Rafute, TAkoyaki, Tonkatsu and Hamachi Caraccio. Now I know what to order next time! But what I am most surprised about is that I threw down a noodle challenge comparing the quality of Kurumaya's handmade noodles to Katy's noodles. Where are all the Katy's fans? Defend your claim to the best noodles, or step aside for Kurumaya!

I REALLY don't want to blow the cover on this place in the past for selfish purposes, but this place is by far our favorite Izakaya in Chicagoland. Google the word if you don't know what it means. It basically means it specializes in small plate home-cooking style Japanese food (if you must, Tapas style, but I hate to generalize cultures like that). They do serve the generic Japanese food most Americans are familiar with (good quality ones as the OP noted), but for us, we go there for Izakaya. This also means, we don't recommend going there for lunch if Izakaya is the objective with its leaned down menu. The items on the hand-written board rarely changes more than 10-20% on a weekly basis, but they are mostly great, just ask the waitresses for English description, they are usually very friendly about it.

This place is heavily popular on weekend nights with expats and their families, so you may run into a bit of wait, but it's never too bad. The colorful tabletop albums OP mentioned are your best friends if you don't have native speakers (or someone familiar with Kurumaya's menu) with you. Their back room is also great for large parties, both with large table seating or sitdown tatami style seating. Sit at the bar and chat up the cooks behind the counter if you are solo, great way to try little dishes and seeing dishes you are not familiar with coming out of kitchen (and may want to order).

razbry wrote: But what I am most surprised about is that I threw down a noodle challenge comparing the quality of Kurumaya's handmade noodles to Katy's noodles. Where are all the Katy's fans? Defend your claim to the best noodles, or step aside for Kurumaya!

I'm a Katy's fan. Also quite a stripmall izakaya fan. Indeed, I'd like to see or participate in a survey of north suburban Japanese businessman spots. They tend not to get a ton of mainstream press because the client base is down the street at the Japanese pharmas and other Japanese businesses. Courtesy of PIGMON, I've tried some great spots in LA's similar albeit vastly larger Japanese stripmall izakaya community hard by the US HQ of Toyota and other Japanese firms.

But to your Katy's point, I'm not sure this is a competition to determine which one restuarant has the best pasta. Also, udon noodles could hardly be more different from the type of noodles Katy's serves, so I'm not sure a head to head comparison is much more apt than comparing, say, bratwurst to cevapcici. Ramen would be a slightly closer match, but still way off. Does Kuruyama actually bill its udon noodles as being made in house? Also, for future searchers, the dumplings are gyoza.

Most important, thanks for the post. I've been looking for an opportunity to try several of these spots up in the land of Takeda and Mori Seiki and I'm encouraged by your report.

P.S., I'm intrigued by the long-standing Izakaya Sankyu in Mt. Prospect too. I think even TonyC might have given it the thumbs-up long ago.

P.S., I'm intrigued by the long-standing Izakaya Sankyu in Mt. Prospect too. I think even TonyC might have given it the thumbs-up long ago.

I posted about a recent visit here; note Steve Dolinsky's link to his own piece in the comments. There's an old, but fairly accurate still, LTH thread here. Short answer, it's the Renga-Tei of izakaya, modest but likable and welcoming, and very good in some respects.

Thanks, Mike. Very topical!

PS, the presence of some Korean elements only goes so far as a marker that a Japanese place might be Korean-owned. Many, perhaps most, of the 100% Japanese spots in NY and CA I've visited lately (chains from Japan, owned, staffed and patronized by Japanese) have something typically Korean on the menu somewhere -- e.g., chigae miso ramen, kimchi as a starter or ramen add-on, sochu/soju, etc. See also, Japanese-run kalbi places.

JeffB wrote:Thanks, Mike. Very topical!

PS, the presence of some Korean elements only goes so far as a marker that a Japanese place might be Korean-owned. Many, perhaps most, of the 100% Japanese spots in NY and CA I've visited lately (chains from Japan, owned, staffed and patronized by Japanese) have something typically Korean on the menu somewhere -- e.g., chigae miso ramen, kimchi as a starter or ramen add-on, sochu/soju, etc. See also, Japanese-run kalbi places.

Actually Korean food has been part of Japanese culture for a really long time. A typical Japanese yaki-niku place usually serves a more refined version of Korean BBQ. Kimchee, Champong, etc are not that uncommon in certain types of restaurants in Japan. Which is not surprising if you consider the proximity of the two countries and the amount of Korean expats in Japan and the Korean TV drama wave that swept through Asia!

PS, the presence of some Korean elements only goes so far as a marker that a Japanese place might be Korean-owned. Many, perhaps most, of the 100% Japanese spots in NY and CA I've visited lately (chains from Japan, owned, staffed and patronized by Japanese) have something typically Korean on the menu somewhere -- e.g., chigae miso ramen, kimchi as a starter or ramen add-on, sochu/soju, etc. See also, Japanese-run kalbi places.

No doubt true, though the big plate o' stinky kimchi seems so out of character with everything else in the restaurant (which tends to be dainty) that it seemed a pretty good sign to me. (But I don't know for sure if they are Japanese or Korean.)

Conversely I think I could have spotted Chicago Kalbi as Japanese-owned even if I didn't know that already, because compared to the other kalbi places the panchan is pretty perfunctory. (Since when I take my kids there, it's for the fun of Korean barbecue and first-rate meat, not little bowls of totally gross weird stuff, that makes Chicago Kalbi our preferred "Korean" barbecue spot. It, too, could easily be a GNR in another universe where bearded-Spock LTHers-- actually, I suppose, unbearded-Spock LTHers-- have other favorites.)

I'm bummed out. My son is going back to Kurumaya's tonight with friends. Old mom is out in the cold again!

Mike G wrote:Conversely I think I could have spotted Chicago Kalbi as Japanese-owned even if I didn't know that already, because compared to the other kalbi places the panchan is pretty perfunctory. (Since when I take my kids there, it's for the fun of Korean barbecue and first-rate meat, not little bowls of totally gross weird stuff, that makes Chicago Kalbi our preferred "Korean" barbecue spot. It, too, could easily be a GNR in another universe where bearded-Spock LTHers-- actually, I suppose, unbearded-Spock LTHers-- have other favorites.)

It could be a GNR if someone nominated it. For fans of Japanese baseball players, they are often seen at Chicago Kalbi.

I went once. Chiyo, hostess-owner, could not have been friendlier and ready to explain everything, unlike almost any other Korean restaurant. I never went back for no particular reason.

However, Matsumoto, owned by Chicago Kalbi, could not have received better treatment by this board. If it had not abruptly closed with the departure of Chef Matsumoto, it would have had a GNR. Few places have received GNR's as early in their business life as Matsumoto would have received.

Regards,

razbry wrote:I'm bummed out. My son is going back to Kurumaya's tonight with friends. Old mom is out in the cold again!

Tell him that if he wants to be invited to join you on further explorations of all things wonderful in food in Chicagoland, he'd better at LEAST bring you back something!!!

Mike G wrote:

PS, the presence of some Korean elements only goes so far as a marker that a Japanese place might be Korean-owned. Many, perhaps most, of the 100% Japanese spots in NY and CA I've visited lately (chains from Japan, owned, staffed and patronized by Japanese) have something typically Korean on the menu somewhere -- e.g., chigae miso ramen, kimchi as a starter or ramen add-on, sochu/soju, etc. See also, Japanese-run kalbi places.

Conversely I think I could have spotted Chicago Kalbi as Japanese-owned even if I didn't know that already, because compared to the other kalbi places the panchan is pretty perfunctory. (Since when I take my kids there, it's for the fun of Korean barbecue and first-rate meat, not little bowls of totally gross weird stuff, that makes Chicago Kalbi our preferred "Korean" barbecue spot. It, too, could easily be a GNR in another universe where bearded-Spock LTHers-- actually, I suppose, unbearded-Spock LTHers-- have other favorites.)

Japan occupied Korea for a very long time (in addition to the centuries of historical/cultural relationship), which is probably another big reason that Japanese cuisine has some Korean elements, and vice versa. As far as Chicago Kalbi/Chiyo/Matsumoto, they are/were owned/operated by the same Husband/Wife team, while the husband is Japanese, and wife is Korean, which ought explain their menus' plural existences of both cuisines.

Well, yeah, of course Japan-Korea represents a classic cultural and political love-hate relationship in every sense and has for a long time. I wasn't meaning to suggest anything new about that. I will say, though, that experience suggests Korean elements have become more acceptable and/or commonplace in very traditional, upscale Japanese places (in the US) than had been the case 10-15 years ago.

I've been looking at the reviews on Yelp for Izakaya Sarokyu and Torshin and there is a wide range of opinion on these two places. Kurmumaya, however, gets solid good reviews from everyone. What does that mean? I don't know!

I want to start a conversation here, because I'd like to understand more about Japanese cuisine. It seems as if (while reading restaurant reviews) that the heart and soul of Japanese food is the sushi and sashimi. Is that a correct observation? That is where most Japanese restaurant reviews seem to start and end. When I visited Kurumaya I wasn't interested in sushi or sashimi. I was, however, intrigued by the small plates of some very interesting food coming out of the kitchen. I observed that the Japanese business men did not order any great quantities of sushi or sashimi. They were, however, ordering numerous small plates, and seemed to really enjoy them. I would really appreciate your comments about some of your favorite Japanese dishes, other than sushi or sashimi. I guess I'm just a typical LTH foodie. Once I get stuck on a certain type of food, I'm there until I am satisfied with it!

To get back to a couple of issues mentioned previously. I suppose that Kurumaya noodles are different than those that can be found at Katy's. However, Kurumaya does claim that they make their own noodles, and I did find them delicious in the Udon.

Boudreaulicious thank you for your excellent advice in regard to my son bringing me home some take out from Kurumaya. Odd, but I never thought of doing that. Next time!

MikeG and CrazyC, I enjoyed every bit of the history lesson you provided.

Thanks everyone for putting up with my latest obsession!

It seems as if (while reading restaurant reviews) that the heart and soul of Japanese food is the sushi and sashimi.

Not to claim any expertise at all, but no, I think that's what has dominated American Japanese restaurant dining, starting on the west coast in the 70s. I can't really speak to how central it is to life in Japan but I feel fairly safe in saying that almost any culture will eat more noodles and vegetables than bluefin tuna overall, if that's how you judge what's central. Maybe it's like seafood is here— very central if you live in Baltimore, quite a bit less so if you live in Iowa.

There's a very interesting cookbook called Washoku about Japanese home cooking. I've never cooked out of it, but it's certainly interesting to read... and even more interesting to read before a shopping trip to Mitsuwa.

A friend really wanted to explore some western-suburban Izakayas, so earlier this week a small group of us ventured out west after work. We made 2 stops, the first was at Kurumaya Japanese Kitchen in EGV . . . (the second was at Torishin in Mount Prospect)


Kurumaya Japanese Kitchen - 1201 E Higgins Rd, Elk Grove Village



Ok, this is the place



Menu Book



Menu Book
The book was filled with descriptions and illustrations like these, which not only provided lots of details about offerings but was also pretty cool.

We settled in and ordered a few rounds of snacks . . .


Agedashi Tofu



Croquet
Mashed potato and meat.



Greens & Anchovies



Crispy Salmon Skin Maki



Itokon Spaghetti



Takokyaki



Fried Smelt

I loved the overall experience but most of the dishes we tried missed the mark. The smelt was probably the best thing we had and the agedashi tofu was respectable. The croquets were ok (though, way too big) but the mayonnaise-dressed shredded cabbage served with them was great. You'd never know it from looking at the exterior but the interior space is crazily over-lit in an almost institutional way and it really made it difficult to feel any comfort or coziness. I wasn't seeking intimacy but this felt like an interrogation room. Still, I enjoyed myself immensely just because of the distinctively Izakaya service mode. I'm guessing there are some winners on the menu and I wouldn't hesitate to return and order an entirely different selection, just to give it another whirl.

=R=

R...is part two of the trip coming?

razbry wrote:R...is part two of the trip coming?

Right here.

=R=

About 10 minutes away from O'hare Airport is this charming little restaurant. My dining companion and myself were the only two non Japanese people in this place. One the surface, the Chicago Suburbs appear to be a collection of Italian Beef, Pizza and Italian Restaurants. But, with some looking around, I have managed to find some really interesting places. There are Indian Enclaves, lots of little Mexican Taco Joints, Korean BBQ restaurants, some decent Thai and Vietnamese Spots.

Tonight, i tracked down this charming little spot. While they have sushi available, it appears the way to here is the cooked offerings..



The menu here is adorable.. A book of drawn menu items.







We started with tempura smelts over raw onions and julienned peppers soaked in a ponzu/soy sauce:




Super tender little bits of chicken with garlic, miso on the side: I could have eaten 20 of these things and called it a night



Tomago:



Chowan mushi:




Assortment of sushi: Octopus, clam, yellow tail, mackerel, raw shrimp, cooked shrimp and fluke. The clam and the yellow tail stood out as very good. the rest, was good but, not great.





A really special little spot. It has taken me a few years and several mediocre to terrible places to find this spot.. Very exciting, I look forward to eating my way through the menu.

Went back with a couple more folks tonight:

We started with the clams in a ginger broth..

Delicious.



Takoyaki:



Grilled garlic chicken and grilled chicken grizzle:



grilled tuna:



A few chowan mushi, spicy tuna roll and a couple of pieces of yellow tail:



tonight, my one guest was the only woman eating in the restaurant and we were the only non Japanese.

fun night.. anyone know how to read the specials?