Wednesday, March 31, 2010
So from midnight, the menu will be a bit different, but prepared by the same two chefs as usual, Chef Yokota in the kitchen and Chef Yoshida from the sushi bar.
Oyako Ramen (with chicken confit and soft-boiled egg) as pictured and Pork Ginger Donburi are late night only dishes - and the health conscious have the sushi/sashimi options. More specials for the night will be scribbled on a blackboard at the drink bar, where we would be serving the night owls.
The rest of the week including Sundays are the same hours as before (6 - last order 11). Monday is still our recharging day, and Friday & Saturday 6-midnight is the regular menu and service.
So the still remaining question is: Where can we go to eat after we are done working?
Tuesday, March 30, 2010
Saturday, March 27, 2010
Friday, March 26, 2010
Tuesday, March 23, 2010
The sake presented were all made by one brewery, Masumi Brewery of Nagano Japan. They came at the dinner to present each sake and explain their characteristics, enhancing the pairing experience. The pour was generous, participants seemed very happy, and we got some wonderful feed back for the pairing with the food our two chefs prepared for each sake.
This is Mr. Miyasaka (president) and Mr. Norum from Masumi Brewery (Miyasaka Brewing Co.).
Masumi Okuden Kanzukuri - Junmai
Masumi Arabashiri - Junmai Ginjyo
Yumedono - Daiginjyo
Miyasaka - Junmai
This year's Arabashiri is amazing. It was always good, but particularly this year, it is just amazing. A hint of pineapple/tropical fruit note, smooth, clean , crisp, sweetness of rice, richness, all in this sake. It should be even better in couple of month with maturation.
Asparagus wrapped with home-made duck prosciutto: It was paired with a warm Masumi Kanzukuri Junmai.
Duck two ways - Miso confit leg & slowcooked breast
paired with a cold Masumi Kanzukuri Junmai.
Miso"cappuccino": A twist to the miso soup - A small cup of goodness was served towards the end of the meal, before the dessert.
There were also in between and after, ceviche paired with Arabashiri, a little bite of passion fruit and black pepper granite, sushi and sashimi paired with Yumedono, and dessert paired with Miyasaka.
This time around, the pairing was with sake from one particular brewery, so it was interesting to highlight each very different sake that are made at one and the same place, and also to compare the warm and cold version of the Masumi Kanzukuri - as this is another amazing thing about sake, a completely different experience depending on its temperature.
Many thanks to Masumi Brewery and World Sake Imports. And many thanks indeeed to all the participants of the dinner.
We plan on having pairing dinners with different themes pretty regularly. We will be posting a notice here when the next one is set.
Friday, March 19, 2010
Thursday, March 18, 2010
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Here is the idea of the dinner:
Amuse-bouche paired with warm Masumi Kanzukuri Junmai
Ceviche paired with Arabashiri
Duck two ways paired with cold Masumi Kanzukuri Junmai
Sushi & Sashimi paired with Yumedono
Dessert paired with Miyasaka
$55 including the sake (!!) (but tax and gratuity are not included).
Participation to this pairing dinner is by prepaid reservation only and the seats are limited to 30.
If you are interested, please contact us at email@example.com or 718-384-2152.
It should be fun! Hope to see you then -
Friday, March 12, 2010
Wednesday, March 10, 2010
Tuesday, March 9, 2010
Sunday, March 7, 2010
Saturday, March 6, 2010
Friday, March 5, 2010
Bonito/Hatsu katsuo from Miyazaki
Renko Snapper from Yamaguchi
Grunt Fish from Nagasaki
Golden Thread from Nagasaki
Flying Fish from Yaku Island
Needle Fish from Kumamoto
Belt Fish from Yamaguchi
Japanese Spanish Mackerel from Nagasaki
Red Bull Eye from Nagasaki
Chi-dai/Small Japanese Redsnapper from Oita
Tuesday, March 2, 2010
This brewer is really unique for making single vintage sake. Their sake are mild while having a bold flavor. They will change the image of sake that you have.
Komagura-Gen 2004 - Junmai Ginjyo: Soft and round, shows different faces as it opens up with time and temperature change, with a chocolate and a hint of toasted aroma finish.
Komagura Tokubetsu Junmai 2007: This is the champion of the day. It has a complex cheese like aroma, mushroomy earthy flavor and yet has freshness like Arabashiri (This is already aged 2 years, normally impossible to give a freshness like Arabashiri).
Komagura Jun 2009-Junmai Daiginjyo : I would like to taste this one again 2-3 years from now.
Komagura Haruka Gonen-Junmai Koshu: This is a great Koshu. I am not such a great fan of koshu in general. But this koshu (this one is a blend of 5-10years aged sake) is an exception. It married beautifully with our chocolate souffle.