Driving through Huntington a few nights ago, I passed Musashino and my heart sank when I saw a vacant storefront.
I reviewed the Japanese restaurant back in 2006 and wrote this: “Tofu, usually a boring substance, becomes a hot topic when Charlie Joo, chef-owner of Musashino, is involved. Joo coats it in a light batter, fries it and glazes it with a teriyaki sauce. The result transcends the source.”
I remember Joo was also justifiably proud of the sinus-clearing “Charlie” sauce served over oysters. It was something you didn’t find at every Japanese restaurant.
Last summer, the restaurant introduced a cool tofu noodle salad to the repertoire. In the winter, I was told, there would be hot tofu noodle dishes.
Tofu noodle salad at Musashino last summer