E Eto's Profile
JAPAN FAIR TODAY
Yeah, Ootoya is a good addition to the NYC scene. I was surprised to hear about their pricing though. But I guess that's the price to pay for being in a high-rent district. In Japan, Ootoya is a good reliable teishoku-ya where one can eat a complete meal for around $10. They're located all over Japan with almost 200 shops in the Kanto (Tokyo) area, with locations in shopping malls, airports, and major thoroughfares (someone on Yelp described them as the Applebee's of Japan... I get the point, but it's certainly not analogous from a quality standpoint). After tasting a few items, I'm really hooked on their version of oyakodon.
As for the Japan Fairs in NYC, I stopped going several years ago as they were never worth the trouble. I knew some of the organizers, and never envied their jobs, as they were usually in way over their heads. And the dip in quality of food stuffs was unavoidable.
Mystery Japanese Herb/vegetable
Sounds to me like kinome (pronounced kee-no-meh) leaves. These are leaves of the Japanese pepper plant (i.e., sansho).
Did they look like the ones on this blog post?
http://blog.alientimes.org/2011/05/sansho/
El Rinconcito Tepeyac Mexican Restaurant--Best Mexican Food in NYC
Gee, that describes about several dozen Poblano style Mexican restaurants in the NYC area, and fairly generic if you go to the Mexican neighborhoods like Sunset Park, Corona/Jackson Heights, and in that section of the Bronx. Can you explain how they're set apart from the dozens of other similar restaurants in NYC?
Carne Asada Burrito or Taco in Los Angeles
Check out the nighttime vendor in front of Tacos El Compita.
http://chowhound.chow.com/topics/658192#6397838
Nine Cuisines, One Dish Each
1. Italian: bistecca a la fiorentina
2. Indian: beef bihari
3. Mexican: carne asada
4. Chinese: pepper steak
5. Thai: beef satay
6. French: steak au poivre
7. American: porterhouse
8. Middle Eastern: beef barg
9. Eastern European/Russian: Rumanian steak
Best Peruvian in 5 Boroughs?
Yeah, that branch of Pio Pio has been pointed out hundreds of times on these boards. What do you say about places like Anzuelo Fino, El Sol, Don Alex, Chifa Union, or Tambó's?
Best Peruvian in 5 Boroughs?
No, the address you gave is a smaller branch. The original restaurant is on Northern Blvd in Jackson Heights, Queens, which fits your description. Besides the chicken, the jalea at that Northern Ave restaurant is surprisingly good too.
name 5 overrated, or over hyped or famous restaurants whose food doesn't live up to reputation
Anissa
Momofuku
name 5 overrated, or over hyped or famous restaurants whose food doesn't live up to reputation
Which halal vendor do you prefer?
Visiting from NYC - what's the "best" of the things that aren't great here?
NYers might be "dumber" for spending $500 for a meal at Masa (you know, Urasawa's mentor). Which would make them "smarter" for getting a bargain at Urasawa when in LA.
3 Week Southern Japanese Food Tour - Where Should I Go?
Late April-May is a little late for oysters in Hiroshima. All the good restaurants that are known for local cuisine will probably no longer have oysters on their menus. Though tourist places like Kakibune Kanawa will always have them. I don't think any of the okonomiyaki places will offer oysters as a topping at that point either. Among the places that will probably be serving oysters, I would recommend getting a kaki-nabe, one of the more unique Hiroshima specialties.
As Silverjay points out, there are many places to get quality beef in Japan. "Kobe" beef is just an international marketing success, while in Japan, it's just another branding of a good regional product. If you're interested in beef, you might want to head east from Osaka/Nara to Mie prefecture to Matsuzaka as well. Lots of good food to be had along the coast there, including ise-ebi. That's some of the best surf n' turf you'll find anywhere.
In Kobe, look to try akashi-yaki, the local version of takoyaki (also described as agedashi takoyaki). http://www.mapple.net/specialty/C00000000570.htm
I am located in Hiroshima so if you need non-food info, you can contact me through the email in my profile.
Visiting from NYC - what's the "best" of the things that aren't great here?
Never really cared for the Momofukus, but I think Red Medicine is doing more groundbreaking cooking under the radar than David Chang has done. Also, drinks and desserts there are worth the trip alone.
Visiting from NYC - what's the "best" of the things that aren't great here?
I would add tortas ahogadas to that list and remove cemitas. NYC has a plethora of places that serve good to great cemitas, since over 90% of the Mexican immigrants to NYC are from Puebla.
Fresh fish in Jackson Heights?
For most basic seafood items, check out Chong Hap, the Korean market on Roosevelt/73rd-ish. Not a great selection, but most items are handled with better care than most other places nearby.
Almond croissant at Cannelle is.............
After being a semi-regular for the croissants at Cannelle, I had one from Ceci Cela and thought it was vastly inadequate (in taste, texture, shape, flakiness).
Where delicious in/near Beverly Hills (neither foo-foo nor dive) to take visiting foodie friend for dinner?
Red Medicine
How adventurous are you about trying restaurants sight unseen?
This thread seems to have divulged an interesting divide among Chowhound users. In the ensuing disagreements, it seems that "chowhounding" refers to two different activities: one is an armchair activity, mainly research, done from home in front of a computer; the other is an actual physical activity of eating and investigation, or making discoveries. Both are valuable, but in my view, the group who goes out and explore and try new places are far in the minority. I'm discouraged by that trend, as I read many boards and I never seem to find the fresh, on-the-ground information that a widespread community like Chowhound is supposed to be able to report. Instead, I find numerous threads that rehash the same information about the places so frequently discussed. Perhaps chowhound has come to the point that its outlived its usefulness and is now being used as a concierge service. I hope not.
Ippudo MSG?
It's pretty unlikely that a place that makes its own meat broth would use MSG, since the meat and/or seafood/kelp already giving the broth all its umami. MSG is more commonly used in commercial/mass-produced, instant ramen to boost the meat flavor. It's just not an ingredient one finds in ramen shops generally, though there might be some MSG in other condiments that might be used in finishing the bowl.
Which Types of Restaurants Fascinate You the Most?
I'm always on the lookout for cozy places where a dedicated chef-owner is able to express themselves through their food. In Japan, there are many small places, set up much like sushi bars, where the chef creates a meal right in front of you, allowing you to interact with the person(s) creating your meal. Sometimes it can be exquisite, other times simple and rustic, but mostly a treat when there's a good level of friendliness and input from the source of your meal. When restaurants can provide that kind of camaraderie, I'm always thrilled. Places like Kabab Cafe in Astoria, NY; sitting at the kitchen counter (aka "the pass") at Hearth in NYC, tapas or other small plate places in Spain, like Pinocho or Kiosko Universal in the Boqueria Market in Barcelona, or many of the joints in San Sebastian's Parte Viejo; the Thursday Kitchen Counter at Beacon in NYC (though that's more a pre-determined tasting menu) and maybe I'll throw in a place like La Cagouille in Paris, and Red Medicine in LA. In the latter instances, it matters to have knowledgeable staff who are able to provide valuable friendly guidance. I've had that kind of experiences at at places like Tangra Masala (the Indian-Chinese place in Elmhurst Queens) or Golden City in LA's Chinatown, or some po jang ma cha style Korean pubs in Flushing, LA and Seoul as well, and countless places in Japan. While I do enjoy kaiseki meals at ryokans or ryoteis, for me, I find I have a better time when we get lucky with the staff at the ryokans who can convey the soul of the dishes they present, like I had in a modest ryokan in Kyoto with the Rosanjin dinner course at Nissho Besso (served in the room... much better than a dining room). I guess I don't care to be fawned over while I'm dining, nor do I care much for decor. I'd much rather experience a level of equality (or mutual respect?) with the person(s) creating my meal.
Participants on Food Media and News: Your Input Please
I don't participate in these threads since I stopped watching these shows after season 1 or 2, but I wonder, do people actually go back and reread these mega-threads after the show is over? Like the thread for season 4, episode 3? My proposal is to have a place where posters can air out all their viewer reactions, but give it a shelf-life. Say 3 months, 6 months? And then get rid of the thread altogether. It seems like dead weight on the Food Media board. Moderators can give it "light" moderation while it's active. I'm sure readers will be entertained by all the colorful commentary and there will be good traffic to these boards, but after the commotion is over, let's just nix it and move on.
El Maguey Y La Tuna, 321 East Houston Street
It's been about 1½-2 years, but the last time I went to El Maguey, it was utterly mediocre. I hope the recent reports are true and they've made some improvements. But, compared to many of the places in the outer boroughs and Spanish Harlem, El Maguey left a lot to desire, mostly flavor and less cooking shortcuts.
Real Italian Food Vs. American Italian Food
Yoshoku has a longer and more complex history than that. It is a very seriously taken category of cuisine in Japan, along with sushi, Italian, washoku, French, etc. While there are dumbed down versions one readily can find at family restaurants, there are many well trained chefs creating masterful yoshoku dishes in restaurants that can easily be mistaken to be high-end French or Italian restaurants.
http://chowhound.chow.com/topics/372884
http://chowhound.chow.com/topics/702353
http://chowhound.chow.com/topics/265209
http://chowhound.chow.com/topics/352892
Real Italian Food Vs. American Italian Food
Lombardi's pizza in NYC claims to be the originator of the NY style pizza, from 1905. But that's another style of pizza entirely, though its roots are Neapolitan.
http://www.passion-4-pizza.com/new_york_pizza.html
Real Italian Food Vs. American Italian Food
Delivery pizza is very popular in Japan, though probably not as popular as it is in the US (it's not quite as cheap as it is in the US), especially with chains like Pizza Hut and other imitators of this US style. But I have to say, that the some of these Japanese chains serve up surprisingly decent pizza, approaching that Neapolitan style than its US counterparts.
Conversely, for a long while, Japan outnumbered the US (and was second only to Italy) in the number of pizzerias approved by the AVPN (Associazione Verace Pizza Napolitana). Seems like many US cities are recently getting on the Neopolitan wagon with the opening of several AVPN approved restaurants.
What is the ultimate nighttime Queens walking food adventure?
I've been out to get arepas from the arepa lady during the winter months, so you'll likely find her, but she's only out on Fridays/Saturdays after 9pm (10pm to be safer). Sorry you made the mistake of going into the Tacos Mexico there. I wouldn't recommend it either. I only go to the stand in front if they have it set up since they have served some good al pastor when they're out there. Also, too bad you didn't care for the huitlacoche. I guess it's not for everyone. Did you try the bihari kababs at Kababish as well? I liked Dera just fine, but hard to go there when Kababish is just easier.
If you're closer to Woodside at night, I'll recommend the Cuatro Vientos taco truck on Roosevelt/67th after 9pm for some of the best carnitas, suadero and really good lengua tacos in the area. Also for Thai food after regular restaurant hours, both Zabb and the place a couple door down (I forget the name) is a Thai restaurant with a bar, both serve decent Thai food (Roosevelt/72nd). I don't remember what time they're open until, but you can also get your cubano fix at El Sitio (Roosevelt/69th).
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Zabb Elee
71-28 Roosevelt Ave, Queens, NY 11372
El Sitio
6828 Roosevelt Ave, Queens, NY 11377
Kababish
7064 Broadway, Queens, NY 11372
Dera
72-09 Broadway, Queens, NY 11372
Los Cuatro Vientos
Roosevelt Ave and 65th St, Queens, NY 11377
Tacos Mexico
88-12 Roosevelt Ave, Queens, NY 11372
Playground
71-30 Roosevelt Ave, Queens, NY 11377
February is Oyster Month in Hiroshima
In case anyone is thinking about being in HIroshima prefecture from late January into March, it's oyster festival season. Every weekend features some kind of oyster festival in some part of the prefecture. I'll try to go to a few but most izakayas and many restaurants around here have some sort of oyster preparation on their menus, so there's no shortage of getting and enjoying local oysters.
Info here:
http://www.kankou.pref.hiroshima.jp/foreign/english/recommend/index.html
Although the linked calendar is from 2011, they all follow the same schedule for this year as well.
Omakase for two around $150. Other sushi rec's?
A while back I went to Shimizu expecting that price range, but ended up paying >$200 per person for an omakase meal, with sashimi and sushi.
