It is the colors, schemes, and textures that make Japanese food deliciously beautiful. Its hues picture happiness: the greenness of spinach, the whiteness of daikon, the orangeness of sliced carrots and pepper, the pinkness of salmon, the yellowness of potatoes, and the redness of cherry tomatoes.
Take Joed’s Lutong Hapon’s spicy tofu teppanyaki as an example. The cubed golden brown tofu contrasts the slanting parsley, red chili, and sliced green onions. And the blend of sweet, briny, spicy taste overrides tofu’s blandness. If all tofu tastes like this, I can devour a plate.
A former vegetarian friend warned that vegetarianism actually requires waning: the process of elimination; otherwise the body will be shocked.
Though the presentation of Joed’s food makes it appear expensive, it is not; otherwise, my friends and I will not frequent it. It follows the philosophy of ikebana, among other Japanese principles: to be particular about details and appearance. The colors dance in its tofu veggies. It looks like a garden of primary and secondary colors: broccoli, cauliflower, pepper, and cabbage. Even the simple garlic kangkong, garlic spinach, and muyashi dusted with aonori look artsy. Its kimchi and kimchi friend rice, an influence from Korea, look like a red-orange islet with a patch of parsley and green onions. It is said kimchi is the reason behind Koreans’ beautiful skin.
I frequent Joed’s for its katsudon, ramen, and sukiyaki. Now there is another reason—its tofu and garden-like vegetables.
Address: 257-A Don Jose Avila St., Ma. Cristina Ext. Capitol Site, Cebu City / F Cabahug St., Mabolo, Cebu City
Telephone Number: (032) 406 8028