Among all the fragrant herbs, one is known for its quite distinctive scent. Some people crave it, while some simply hate it. Today’s story is about that herb. English speakers call it coriander, in Spanish it’s cilantro, and in Thailand (here in Japan, too) it’s referred to as phak chi.
On October 21st, the restaurant that phak chi fans have long waited for opened near Chinatown’s north gate. Specializing in all types of phak chi dishes, it’s the first of its kind in Yokohama. Stepping into the restaurant under a flashy green signboard reading “PHAKCHI JO’S,” I emerged into what I would call a “phak chi theme park.” Greeted by dozens of glass tanks in which fresh phak chi is being grown hydroponically, I was escorted into a spacious dining space decorated with colorful wall art of “phak chi fairies” flying around different locations in Yokohama.
The friendly waitress recommended Phakchi Kakiage & Tempura (¥680), which is quite popular among first timers. Every part of the herb–leaf, stem and roots–is deep-fried to tasty perfection. Add a dash or two of phak chi salt to deepen the flavor. Their Garlic & Phakchi Pizza (¥1,000) can be shared by two or three people. You may be surprised to find the green pizza further covered with phak chi garlic sauce. Their most popular seafood dish, Original Garlic-Phakchi Shrimp (¥1,480), is a must-try. Fresh shrimp in a rich, creamy green sauce made, of course, from phak chi, garlic, fish sauce and white wine will have you craving Phakchi Beer (400ml for ¥700, 630ml for ¥900). Yes, that’s right; it’s even in the beer!
“We don’t simply sprinkle phak chi on our entrées and serve them. We’ve done a lot of experimenting, like using phak chi roots for sauce so that the strong aroma remains when heated,” the restaurant manager, Tsubasa Isogai, related. Fans of the herb, don’t miss your special dinner time opportunity to get additional phak chi by raising your hand and saying “paku-paku-phak chi” loudly. The cheerful staff respond with a “paku-paku-phak chi” of their own and bring an additional helping of the green stuff to your table, free of charge and as often as you want to call for it.