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Sluurpy > Restaurants in Oakland > B-dama

B-dama - Oakland - Photo album

The casual version of Delage with creative Chef Chikara-San who is from Oita prefecture originally. Regular menu is all stable and good with reasonable price, but if you do special order well in advance you would enjoy variety of Wagyu dish, tuna head grill as we as Nakaochi scraping from huge tuna
I love B-Dama with all my heart, been a customer of theirs since their restaurant on Piedmont Ave opened. If I could have them cook for me everyday, I'd be in heaven. The set lunches/dinners are some of the best deals around, with a generous portion of fish or other protein, a little salad, a bowl o
Teriyaki chicken to go but I ate at the market. The chicken and rice was great, the miso soup, salad and beans were not so good-the miso soup is always amazing, just not this time. Plus so many sauces between my plate and my coworkers that we didn’t know what sauce went with what dish lol She ordere
I always enjoy eating at B-Dama for lunch. The food is light, fresh and so full of flavor. Everything I ordered has been delicious.
Tried the vegetable udon for dinner. Was really tasty with the dashi broth. Very mildly flavored and hearty. Would get this again.
I just became a fan of chicken wings!!! Not usually my favorite dish but they had me sucking the meat off the bone. Everything else was excellent also. Dining is in a shared seating area with three other restaurants so it does have a market feel. Although their sushi menu is not huge it is always
Don't understand what the big hype is about this place. The rice on our spicy tuna roll was a bit hard, which meant, it was old and not fresh. My kimchi beef rice bowl was so bland, I had to add soy sauce. You know it's really bad when an Asian needs to add soy sauce to the rice. Furthermore, how
For me this is the most authentic Japanese food in Oakland. Inside Swan's Market, the B-Dama counter serves up quality dishes at affordable prices: fish collars, nabe pots, sashimi platters, chicken karaage, fish and meats grilled over traditional charcoal hibachis, and an ever-changing menu of dail
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