Silverjay's Profile
Food Alleys/Night Markets and Food Courts?
The prepared foods section of depachika, which are rather glamorous underground food markets of department stores, are good for grazing. They lack the gritty outdoor element and late hours but the food is very good.
There is kind of a street scene in and around Ameyokocho south of Ueno. This is kinda as close to Tokyo gets to the rest of Asia for this sort of thing in a concentrated way...Tachnomi, which are standing bars are something to look into as these have perhaps the "urban" atmosphere you are looking for and are often found in bundles...There are many alleys and such throughout the city with small places tucked away, but without Japanese ability they might be tough to handle. Ebisu Yokocho (http://www.ebisu-yokocho.com/), which is right near Ebisu Station, is a modern retro-recreation of these type of alleys that might be more amenable to a foreign tourist.
BaoBQ
I've covered all the dishes I've eaten there. It's not fine dining. More like quick food. I haven't done a green card check on the cooks. But YMMV I suppose.
Best sushi/sashimi these days
"Nameko" are those tiny slimy mushrooms often served in miso soup, so it's actually not just spelling but a different word (and food!) altogether..."Nihonjin" means Japanese people and would sound awkward to use in this situation. Maybe say something like "honkaku-teki" which means like "genuine" or "authentic'...And, in another thread egg is "tamago" not "tomago"...Hmm, I dunno know what "tomago" is...If I sound too grammar policey, you must know that my wife has no problem completely taking me to task on Japanese speaking mistakes I make- especially in front of all her family. So karma swings back at me hard....Thanks for the timing tips. I actually enjoy dining early and appreciate this type of intel.
Best sushi/sashimi these days
Sea cucumber is "namako"....I love komochi konbu...and love having a sushi bar to myself too.
Going to Sawada and Yoshitake Sushi, my wife doesnt eat sushi! PLEASE HELP
This is not a good idea. I would suggest having a concierge or whoever is booking for you at these places inquire ahead of time if it is ok for someone to not dine but accompany you. As foreign tourists, they might be willing to accept this. However walking in and eating two portions is going to be awkward, regardless of the expenses you are willing to lay out. Again, inquire and try to arrange ahead of time. Maybe your wife can enjoy tamago, chawanmush, unagi, or other cooked items.?.?. Or find a shop with a broader menu beyond sushi and with table seating.
Here it is, my Tokyo and Kyoto selection - Final advices welcomed
It's Warito actually and it's walkable from Shibuya Station.
Taqueria Coatzingo (76th st.)- Lengua en Salsa Verde
A year, maybe more, had past since I made it back to TC. But it's been at least a couple of years since I ordered the lengua (al vapor) en salsa verde. I went back and ordered it the other night and I don't know why I let the time slip like that because this is easily their best dish. The tongue at TC is long-steamed and perfectly soft, succulent, and flavorful. The meat is as fatty and loose as well-braised brisket, but more porous then stringy. You could easily fool someone that this was not tongue if you wanted to though. The half medallion chunks of meat are swimming in salsa verde. I'm crazy for this green sauce, which tastes fresh, herbal, and pleasantly savory- much less tangy than other versions. It's a nice, almost decadent compliment to the lengua. As a plato for about $13, it's all served crammed on a dish with a scoop of guacamole, rice, refried beans, a wedge of white cheese, and a roll of tortillas to sop things up. Perfection. Already thinking about going back again soon.
Kobe beef, once again
Also being exported to Thailand and Hong Kong- http://www.kobe-np.co.jp/news/keizai/0004780953.shtml and this article is from today, detailing more about sales to Macao- http://www.kobe-np.co.jp/news/keizai/0005034755.shtml .
Kobe beef, once again
They have just begun to export to Macau from earlier this year (200 kg to be exact). Here is the story from the Kobe Newspaper website- http://www.kobe-np.co.jp/news/keizai/0004769108.shtml . It says it is the first time they are exporting to a foreign country.
BaoBQ
Tried the other night the "Pork Spare Rib- Bulgugi smoked bbq korean style pork spare rib with kimchi". It was a little pricey at $9, but was 4 juicy and smokey, well-marinated pork ribs. In my mind Bulgugi (their Menu pages spelling) = Korean style, but I smelled fish sauce a la SE Asian cooking. Still, they were sticky, meaty, and tasty. I also tried the "Pan Fried Radish Cake- grilled chicken, egg, picked papaya and sweet soy." I was expecting rectangular pads of radish cakes a la Cantonese style and really wasn't sure how the chicken and egg were going to be involved. What I received was a pile of salty, diced radish cakes, most with some nice pan char, mixed in with a fried egg, and fortified with a healthy portion of shredded white and dark meat grilled chicken. It was doused in a sweet soy sauce. This was in a carry out container, so the presentation may have been off, nevertheless, this was a....um...weird dish. BUT, as late night drinking food, quite satisfying....This place is wacky, but I like it.
Zabb Elee - less spicy?
I've been back three times since Feb and am still ok with the L5 som tum thai, but they don't hold back. I definitely need sticky rice.
Crabs In New York City?
If they are boiled, they are not Maryland style. I think they boil in Louisiana. Maryland style are steamed.
where can I get better yakitori than Yokocho has?
For example, like cute underage B&T ABK girls.?.?.
where can I get better yakitori than Yokocho has?
Both those places are yakitori specialists- referenced in the shop names. Yokocho is a budget catch-all izakaya. You will for sure be stepping up several notches in quality at those places.
where can I get better yakitori than Yokocho has?
Last time I had yakitori at Village Yokocho, some of the items were still partially frozen, which makes sense as we saw them defrosting the sticks in bulk at the beginning of service. I stick with the homey Japanese and Japanese-Korean specials posted on the wall. Skip the yakitori. Usually the spherical tsukune are the industrially made type.
Short List Tokyo Recommendations
So Warito is a blended broth, not "true" tonkotsu. I can't think of true independent tonkotsu places off the top of my head, but chains like Ippudo, Ichiran, or Jangara are tonkotsu places that have multiple locations. Warito though is good....Shinkoiwa is the name of a Tokyo neighborhood. Not familiar myself with that as a shop name. Warito is tsukemen though if you are interested....Tsukiji, soba, sushi, donburi we have done threads on already. Department store restaurants are usually solid, dependable fare. I don't think most would make it as a destination.
Where's the best place to buy bitters?
The best selection I've seen so far is at Whisk on Bedford Ave in W'burg. Better than Astor, Amor Amargo and various liquor stores.
Edit:....although the above mentioned Meadow looks good too.
Best of Koreatown ??
Yeah, we were underwhelmed with Seoul Garden as well. We went there thinking it was Natural Tofu. I think it's a different place altogether now vs. the Natural Tofu in Sunnyside. Not sure.
Best of Koreatown ??
What kind of fish was that? I liked that as well and was sad to see BCD vacate that spot. The one in Sunnyside is Natural Tofu, which had a branch on 32nd St. but now it's called Seoul Garden.
Great new sushi restaurant in Tribeca
English spelling is based on the Japanese. They seem similar in English but the kanji and the Japanese meaning are completely different. 'Kinme" means "golden eye'. Kinmedai sashimi is divine. It's very popular in Japan.
Great new sushi restaurant in Tribeca
..Also biggie, but it's kinmedai. Madai is another type of fish.
Amor y Amargo - A fun and energetic postage stamp sized house of bitters
It just totally depends on timing and what kind of atomsphere you like. Dram can be an absolute zoo sometimes and very...uhh,..Williamsburg. Much worse than MP can be and there's no host or hostess to sort of handle traffic. I bounce between both these places. It's good that they are close to each other to have options if you are in the mood for well-crafted cocktails.
Amor y Amargo - A fun and energetic postage stamp sized house of bitters
For MP, you really have to pick and choose your times to go because it's become a bit too popular for its' own good and can suffer from long waits for drinks or uncomfortable elbow to elbow conditions (no good for cocktails). I like the St. Helena, Frenchman's Roulette and a couple of classics that they have rotated off the printed menu- Veaux Carre and A La Louisiana. If it's mellow and one of the bartenders that I'm on terms with is around, I'll usually ask them to get creative....Dram is more of a neighborhood vibe. Cocktails are equally good, though not quite as historically inspired as MP.
Amor y Amargo - A fun and energetic postage stamp sized house of bitters
Yes, but check out MP if you are into cocktails.
Great new sushi restaurant in Tribeca
This shop was written up in the NYT Diner's Journal and on Eater. Perhaps this is the first review though. Nice job.
Amor y Amargo - A fun and energetic postage stamp sized house of bitters
Next time try the Alpine Afternoon. Even if it's not on the menu, they will make it for you. Great drink. Great bar... The guy who did the cocktail program at Rye in W'burg is involved here and there's also some crossover with the bartenders at Maison Premiere.
Kobe Beef in America - is it real?
It's just a geographic marketing term. There are other premium, more highly revered brands of beef in Japan from other parts of the country vs. Kobe. But, perhaps because it is easy to pronounce or because of superior marketing, Kobe seems to have stuck in the minds of westerners...I've eaten ultra premium A5 Matsuzaka, Hida and Kobe beef and you can barely put down more than a few ounces at a time because it is so incredibly unctuous and rich.
ASK SUSHI MAN 3
The rising popularity of sushi in Chinese countries and the emergence of both legitimate, illegitimate, and every type of business concern in between, does not bode well for the bluefin tuna.
ASK SUSHI MAN 3
I haven't heard of that but it's an interesting idea. You will see beef (and horse!) sushi occasionally at sushi restaurants. But as a full on replacement for tuna, I haven't heard. I don't think it would work without a really serious cultural shift as a) the tuna industry is probably much more significant than the beef industry in Japan and anything that threatens business would be a big deal and b) people just love tuna too much, despite scarcity. Perhaps when prices reach some kind of unbearable level a change may occur. Anyway, I had several sushi meals in Tokyo late last year and did not encounter beef. But I've attached a photo of some very nice Ishigaki beef sushi I had a few years ago in Okinawa.
