A Thai ahgase - who is no longer an unfamiliar name on this space - and I had been monitoring our feeds all morning, hoping to catch glimpses of the members departing LAX so we could make the necessary arrangements for the remainder of the day.
By the time the necessary information had been acquired, we were already easing into the latter half of the day. As opposed to meeting up at the airport, then continue east for Korean BBQ near Christie, the plan was altered drastically.
Having arrived earlier than the scheduled slot, my first order of business resided with Hodo Kwaja: a five-pack of brown sugar hoddeok was purchased to go, along with a tasty afternoon snack of walnut cakes and iced coffee. The family-operated establishment offered an expectedly potent three-dollar variation of the caffeinated beverage; four large chunks of ice assisted in maintaining its frosty temperature.
Come to think of it, I don't think I've stepped foot into Kinton since my less-than-spectacular experience at the chain's original Baldwin Village spot. The Koreatown outpost carried an exclusive Cabbage Miso Ramen as well as a monthly special of Burnt Kogashi Shoyu Ramen.
The former was informed to be a somewhat spicy concoction, which ultimately led to swapping for the Pork Miso Ramen. Comprising of soybean paste, torched pork slices, corn kernels, scallions, and few dollops of garlic oil, my fellow idol-chaser devoured this in a matter of minutes. (We were on a time crunch after all.)
Several rounds of prodding were required to obtain the precise species of house sake utilized in the drink. I rephrased my question three different ways before finally hearing the response I was searching for: Hot Yuzu Sake contained 5 oz. of Sho Chiki Bai.