Hello,

I am going to Japan in October and am looking for great Izakaya near Shinjuku and Shibuya where we are staying. Thank you in advance for your help!

Hello,
Traveling to Tokyo for the first time in mid October and have a couple of questions:

Looking through the boards, there is a lot of good info that dates back several years. Do restaurants in Tokyo tend to have a long shelf life?

Also, do you typically need reservations in Tokyo, or can you wander in? There are only two of us.

Of places that require a reservation, what would you recommend? Willing to go out of my way for something great.

Thank you for your time!

Lauren

Most cocktail sauces seem to call for ketchup, lemon juice, tabasco, Worcestershire and horseradish to taste. Is there anything else that can make a better version of this classic? Homemade ketchup?

I look forward to your thoughts.

I'm thinking of making short rib ravioli and would love some advice. If I make delicious, flavorful braised meat can I shred it and use it as the ravioli filling as is? Any ideas for sauce? Need to make the ravioli 5 days in advance of serving. Was planning to freeze - if I wanted to deglaze the pan and make a sauce from the short rib juices, can I freeze that too?

Thanks for any suggestions!

My favorite ramen in San Francisco is Suzu Noodle House. Hands Down. Others I've tried are Hapa Ramen (eh), Sappora Ya (eh), and Katana ya (not bad). I want to try something new. What's your favorite?

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Suzu
1825 Post St, San Francisco, CA

Hapa Ramen
ferry building, San Francisco, CA

Good call!

Definitely Range.

Zucchini carpaccio - julienned zucchini, slivered almonds, tons of pecorino, olive oil, salt, pepper.

I wouldn't use a "sauce", just some really nice olive oil and salt and pepper, maybe some chili flake. Let those other flavors shine.

I am planning to make ravioli and have been doing a ton of research on the chow boards. Thanks for all of the great tips. I am planning to make the French Laundry 7-yolk pasta dough (recipe here: http://www.epicurious.com/recipes/foo...).

Question is: It calls for all-purpose flour, but I really want to use 00 flour because I am looking for a silky texture. Is this a big mistake?

Thanks for any advice.

Jaynes gastropub in North Park is fantastic. Delicious food and incredible wine list. My husband and I live in San Francisco and eat very well here, but have a house in San Diego and made a big effort to find a place that compared to home. We have been to Cucina Urbana a few times and the restaurant itself is very beautiful and interesting but I find the food completely lacking. Trying to be sophisticated rustic Italian, but doesn't quite pull it off.

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Jaynes
4677 30th St, San Diego, CA 92116

I am in Rome for 5 days and want to dine in Testaccio one of those nights. Trying to decide between Felice a Testaccio or Checchino Dal 1887? Any thoughts?

Also, what do people think of Al Moro and L'Archangelo?