Here to keep Austin hen is Ajishin Sushi & Noodle: a strip-mall oasis of surprisingly affordable Rising Sun authenticities prepared by a chef who toiled 15yrs in Tokyo before setting up shop in a simple Parmer Ln space with pine booths & tables crafted by the owner's wife, a host desk made from a dried tree, and a flatscreen playing videos of a Korean guitar prodigy, meaning he's far too young to smack his b*tch up.
The thing they do bestest: thick udon noodles in a fish/kelp broth swimming with seaweed, green onion, imitation crab, and additions such as tempura, fried tofu, and boiled egg in the Ajishin ("Heart and Flavor"), boiled duck in the Kamogawa ("Duck River"), and boiled mountain plants for the Ohhara -- "Big Field", as "Big Fielder" would just be redundant.
The things that actually swim, or at least lived underwater include sashimi ($2+ a la carte from sea urchin to surf clam, or atop a blend of sushi rice, baby sardines, gourd, eggs, and peapod in the Kyo-Chirashi) and a chef's platter of the day's freshest rawities called the Temple of the Golden Pavilion, which unlike other Temples won't have YOU GOING HUNGRY (you going hungry), YEAH-Y-YEAH!
Outside of hot soup and cold seafood, they're also serving chilled Soba buckwheat noodle bowls and whole grilled fish, necessitating a very hen guy in back claiming that he is the firestarter.
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