Kyuramen Japanese Yakitori, Curry Tonkatsu, and Omurice

This is my second time visiting this restaurant—not because it’s incredibly delicious, but because I’ve always dreamed of becoming a food critic. I’m here to share my years of eating and drinking experiences with everyone! 😊 That said, coming here twice definitely means the food is good—especially by Cleveland standards, where it ranks above average. 👍 The yakitori is exceptionally well-made. I always order the negima (chicken thigh skewers), as it really showcases the skill behind yakitori. The choice of chicken thigh matters a lot—the meatiest part of a chicken leg is limited, and while the cut here isn’t the most premium, the seasoning is on point: well-balanced in saltiness and generously sauced. 👌 As for the beef skewer (gyu harami, which means beef diaphragm), it was a bit too tough. This cut is naturally chewier, but I personally found it overcooked. 😅 Last time I had ramen 🍜, but this time I tried the Curry Tonkatsu Rice. The pork cutlet was nicely thick and marinated—full of flavor! The omurice was also quite good, though I wish the egg had a richer, creamier texture. The fried rice was cooked with ham, which added a savory touch. Topped with curry sauce and seaweed, it tasted even better when mixed together. 🍛💖 #TinasFoodDiary #ClevelandEats #Cleveland #CaseWestern #LifeInTheUS