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  • I came here with a large party during an almost-empty lunch hour. The food took a while to get to us (45 minutes), though a number of us ordered the lunchtime bento boxes or noodles. My order was adequate --tempura bento-- if not awesome. What grossed me out was a colleague's agedashi tofu. Agedashi tofu is soft tofu battered in potato or corn starch and lightly deep fried; it sits in a dashi or seaweed broth and is garnished with ginger, bonito flakes, and/or green onions. Her tofu was tough and rubbery (overly fried, and then left to sit out for a while), swimming in a thick sweet and sour sauce and garnished with cilantro and lime slices. When she sent it back to the kitchen, observing that it was not actually agedashi tofu, our server told her that the chef is Japanese, the implication being that it must then be "authentic." Baffling, considering how easy it is now to find a good agedashi tofu recipe online. I will continue to skip the Japanese restaurants in this town, thanks.
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