Soho Japan

Saturday, May 09, 2009 - In the end, she managed two avocado rolls, and said they were lovely (they were fine) and that she was full. But I had also ordered age dofu, which was two squares of wonderfully fresh bean curd, fried to a firm crisp on the outside and a wondrously smooth consistency inside (rather like calves’ brains), with a slick, shiny sauce, teak-coloured and full of umi, which she adored, and ate nearly two forkfuls of. “This tofu is so lush I reckon they must have killed it about an hour ago,” she said. “Tofu in restaurants is mostly like munching galoshes.”