I had dinner there around a year ago and enjoyed the mentaiko spaghetti and the hamburger steak a lot. I had thought Namu’s omurice was good until eating Usagi’s, in which the fluffy egg transitioned seamlessly with the rice. I joined Melanie Wong there and she has a more thorough description of the meal.
Usagi’s chef puts effort into the dishes, both in terms of ingredients and technique. I have to say, I was initially skeptical – – I’ve never found the food at Japantown’s On the bridge particularly good and Japanese curry hasn’t won me over elsewhere. Westernized Chinese food hasn’t appealed to me much either— the places I’ve had it in California use few fresh ingredients and I lack the cultural reference to appreciate their dishes in the way I treat Kraft Mac and Cheese as comfort food.
