Love at first sight. Our encounter with Masa was something in that line. We had been going to this restaurant for the past two years. Every time we came and visited, we felt something special about him. The way he greeted his customer. The way he showed them to their seats. The way he bowed so slightly to each customer. His service was something we never expected to see at this restaurant. Masa made us feel comfortable. He made us curious. We wondered where he worked before,
Kazutoshi Hirata is one of the few Freelance Sushi Chefs in San Francisco Bay Area. For the past twenty years, he has worked for many top San Francisco Sushi Restaurants like Ozumo and Yoshi’s. Now at 65, Mr. Hirata is still actively working as a Sushi Chef, as well as connecting Japan and the U.S. through food. I had a chance to talk to him about his unique experience. Q: Why did you come to the United States? Hirata: I always wanted to live overseas, like Spain. After visi
We mentioned about eatsa in Berkeley and YAYOI in Palo Alto offers same ordering system using iPad type interface. It's "Teishoku" style restaurant, which means "a set-meal" in Japanese.
Similar to many Kaiten Sushi restaurant chains in Japan, customers can order their food through the small pad interface located at each table. When you walk in first, you may feel "strange" because no one will come to your table to take your orders. Instead, you need to look at their printe
José Cerdá is co-owner and chef talks about his philosophy and approach in his sushi at HOZE RESTAURANT, Sweden. Stigbergsliden 17
414 63, Göteborg
Sweden #Sushi #Scandinavian #Style #Restaurants #New #Design #Edomae
Ozumo is celebrating their 15 year anniversary this year and opening a new restaurant in San Jose in 2016, in addition to their flagship restaurants in San Francisco and Oakland. #Sushi #Restaurants #Sake #Bar
New Comtemporary restaurant is scheduled to open this fall in New York by an acclaimed chef, Hiroki Yoshitake, who is an executive chef at Sola in Paris. His beautiful, yet elegant dishes have earned Sola one Michelin star, only after two years of its opening. Mr. Yoshitake is from Saga, Japan and worked at restaurants as Fogon, Ze Kitchen Galerie, les Magnolias, Astrance under Pascal Barbot. Here are some photos from MIFUNE, New York. #Restaurants #Recommendations #Art #Mode
Similar to Izayaka, Robata restaurant serves small plates along with a variety of sake and Shochu (Japanese potato liquor). The main difference is Robata's main focus is a grill.
At Iroriya in Los Altos, a charcoal grill is their star.
Their house dried fish grilled on their Robata is fantastic.
Many of their fish come from Japan and sashimi is excellent as well. Summer menu dish: Salt Marinated Tomato w/ Shiso Granite Sake Cup Grilled "Dried" Fish Flying Fish Sashimi R
We heard about this small Japanese restaurant in Brooklyn that serves Ramen, so we decided to make our visit.
The most notable thing about their Ramen is that they use fish broth from a variety of (local) fish and the parts not normally used or thrown away.
In Japan and many other Asian countries like China, the idea of using the "whole foods" is a cultural concept when it comes to cooking. As such, every part of meat and fish is used including bones, internal organs, hea
Located just around the corner from Monterey Bay Aquarim, we found this fish market and restaurant using local fish. They sell variety of fish and shell fish and some are caught locally like Monterey Bay Squid. Fish and Chips we tried was very tasty :) Sea Harvest Fish Market & Restaurant 598 Foam St, Monterey CA 93940 #Recommendations #Restaurants #Seafood
( Kampachi Sashimi with Hokkaido Uni) If you go to Oya and order Omakase 18 course dinner, expecting sushi and, then you may be surprised. (Toro Nigiri) You can review most of the dishes on yelp ( and certainly from this blog post as well.) (Egg Nigiri with Beef Powder) In a nutshell, 18 course Omakase was not sushi at all, or more than sushi.
Sashimi was more like Italian Carpusshio with different types of oil and flavors. Most Nigiri were seared with the variety of toppin
(Hokke Dinner) Known for fresh ingredients, great price and virtually all the dishes are made to order, Ootoya(大戸屋）is a restaurant chain with 328 restaurants in Japan and 88 abroad.
We had a chance to visit their restaurant in Manhattan and were pleasantly surprised (or should we say it was expected?) with their food and beautiful decor. Ootoya Chelsea, Times Square and Greenwich Village, NY. #JapaneseFood #Restaurants #Style #NYC
UPDATE (May 15, 2017) New Address 3 Embarcadero Ctr
San Francisco, CA 94111 No other dish seems to capture the heart of Japanese people like ramen. There are many TV shows, magazines, and blogs dedicated to ramen. According to one statistic, some 3,000 ramen shops are opening and closing every year in Japan.
I think ramen to Japanese is pizza to Americans. Just like the simple combination of crust, sauce, and cheese in pizza, soup and the style of noodles (how thick they
(from Business Insider) Given his rare four-star review of West Village sushi den Sushi Nakazawa earlier this month, it comes as no surprise that New York Times food critic Pete Wells declared it the best restaurant of 2013 in his year-end roundup for the newspaper. Continue reading here. #Sushi #Restaurants #NYC #News
Cooking octopus is very difficult. What's so difficult is to make it tender. When you boil octopus, it has a tendency to get chewy and lose its flavor.
When done "properly," octopus is just wonderful - sweet and tender similar to nice abalone.
That was exactly what I got at La Mar and became my instant favorite. Grilled Octopus was the most flavorful and soft octopus I had at any restaurants in the US.
My encounter with Peruvian cuisine and its deep heritage with seafoo