f

foodwhisperer's Profile

Title Last Reply

HARBS ... a nice (and better?) alternative to Lady M

Aren't the cakes from Minamoto Kitchoan flown in from Japan? I always thought they were. Same with pastries at Mitsuwa.
As far as the location for Harb's i don't think it is strange. It is near Sullivan St Bakery, It's not all the way uptown. I think the location is fine.
better for me than where Lady M is. Probably would have been better near E9th St.

Dec 19, 2014
foodwhisperer in Manhattan

Recette: Monday with Jesse: Amazing, Creative, Delicious

Yes, it's worth double the price.

Dec 19, 2014
foodwhisperer in Manhattan

Sufganiyot (Israeli Jelly Donuts for Chanukah) in NYC

The custard ones are covered in chocolate ( much like a Duncan Donut boston Creme). However, the donut does not resemble anything like a DD when you eat it. A good one is "old school" thicker, tastier, delicious. The jelly donuts that I had the first night of Chanukah were coated in granulated sugar not powdered. The caramel donuts were similar to the custard ones, except filled and topped with caramel. Millions of these were made by the bakery for Chanukah. The ones i had were the old style and weighed over 3 oz. each, not the mini ones you see on Wikpedia. And not as much filling as you see there. The custard is equally as popular as the jelly. Im not sure when the tradition started, for me it was always latkes .

Dec 19, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

I am very happy that you made it to 15 East and liked it. As i had said, and you confirm here, there is no comparison to lunch there and dinner. Dinner with Masa is the ultimate. Very glad you enjoyed. And yes the octopus is a signature dish as is his anago. His tamago is very much like that of Jiro/Nakazawa.
that being said, I almost went to 15 East tonite but was to lazy to travel. So I walked over to Ichimura, but the earliest seating was 9 and I was too hungry to wait. So i went up the block to Sushi of Gari. It gets a little confusing there. I wanted sashimi and sushi , and figured the sashimi would come first. That wasn't the case, it came staggered. Very weird.,,The 2nd chef was serving me at first, he used so little rice, I had to look closely to see if I was eating sushi or sashimi. The head chef took over after a while. The pieces started out as the famous modern style pieces, with extra toppings on the fish. But after they kind of saw that I just wanted good sushi, the pieces became more traditional. Outstanding were the abalone, the tuna, and shima aji. I also had sharako served tempura style, anago served the same way. The fish quality was excellent.
I guess it is weird to go to Sushi of Gari and have most of your meal traditional style pieces of sushi instead of the modern, but that is what I actually wanted. So the service was excellent and the meal was good. The price was very high. My bill for just me was close to $400 all in. Photo attached of the modern style pieces.

Dec 19, 2014
foodwhisperer in Manhattan
1

2014 Omakase Odyssey

I think you like sushi a lot more when you're not in a rush. I was going to go to Ichimura tonite, but I was in a rush so decided to do it another day. Ichimura never used to do the double uni or triple toro thing, I think someone gave him idea to do something different than anyone else. The people from Nakazawa were in there once, trying to get ideas from him. But he just smiled , and doesn't tell them much.
The think I like best at Yasuda is the eels. "feel the eel", the thing I hated most was the management. I don't know what it's like now, maybe all new people.

Dec 18, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

Taka is the head chef

Dec 18, 2014
foodwhisperer in Manhattan

Sufganiyot (Israeli Jelly Donuts for Chanukah) in NYC

I had great ones, the other night, custard, jelly , and caramel.
From 15th Ave. Bakery.

Dec 18, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

Well, at least you got a sampling of their fish. The fish quality is very good as is their rice. The head chef is very knowledgeable and gives an amazing omakase.
One day when you have time , sit at the sushi bar with the head chef and enjoy some of his creations.
It was explained to me that they would rather have the not fresh Japanese wasabi ( higher quality than the powder) than have fresh American wasabi.
It was said that the American wasabi is too moist and ruins the rice. Apparently Japanese fresh is either too expensive or too scarce. I am sure there is truth to this fault of American wasabi, as the person who told me is a reliable source.
I will certainly research it, as it is the first I've heard of this.

Dec 18, 2014
foodwhisperer in Manhattan

Upsetting dinner at Brushstroke, what should have been done?

It is very considerate of you to post again. I happen to be a big fan of Brushstroke. Every night does not go perfectly smooth in the restaurant business. I hope one poster's unfortunate experience doesn't sway people away from Brushstroke.
Most restaurants would not care about this Poster's experience once the night is over and the bill was paid.
I personally appreciate your concern in the matter. I do feel bad that the OP had a bad experience though.

Dec 18, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

Glad you enjoyed Ichimura. Glad my zen recommendations held true.
Did you get any awabi liver at the start?
Ichimura is expert in aging his fish , it sets him apart from others.
The rice is usually not made by him, it is made in Brushstroke.
The Executive chef at Brushstroke , Yamata-san, worked as chef at Kitcho ( kyoto) for 7 years. Just btw.

Dec 18, 2014
foodwhisperer in Manhattan
1

Best sushi experience in Mid-Town?

When I've eaten at Sushi Ann, I ordered ala carte. I believe I dipped the fish myself. I'm not sure what they do at chef tasting. You can correct me if i'm wrong, I don't think the sauce put on for you by the chef or doing your own dipping is what classifies it as edomae style or not. I think Sushi Ann has mixed styles as they rolls, hand rolls and Gunkan style ( which started at Kyubey in Tokyo, a place that I like.)
Kyo Ya does some pressed sushi which I like,, but I think it is hand pressed, not Osaka style made in a wood box. Blue Ribbon on occasion makes some Osaka or Kansai style.

Dec 17, 2014
foodwhisperer in Manhattan

Best sushi experience in Mid-Town?

Hatsuhana is good for solo diner and you can get out in less than an hour.

Dec 17, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

I've eaten with Masa for many years , maybe 10-14 yrs( time flies).
IMO best sushi in NYC.
However, lunch which I have had twice with Masa, is not the same. Not even close. They are so busy getting prepared for dinner, they just try to get you in and out. The selection is limited. Not good.
Your lunch progression was strange, and i'm surprised you didn't have the anago. I love the anago there, and it is the other chef ( not Masa) that makes it. So it would have been good. Masa taught his chefs how to prepare tamago ( which I also like very much, it is similar to Nakazawa's) and to prepare anago, which is so good.

Dec 17, 2014
foodwhisperer in Manhattan
1

2014 Omakase Odyssey

HEY! that was me in the sweatpants. hahaha just kidding. I'm well behaved. But you're right there are jerks at many places, 15 East it happens a lot. Once loud mouths get sake in them it can get annoying.
Ichimura, I have not ever experienced anyone who doesn't behave nicely. I'm not sure behave is the right word. But let's say sushi etiquette is maintained.

Dec 17, 2014
foodwhisperer in Manhattan

Your favorite B-spots

I don't want to call any of these B listed but I never wait and i never reserve:
Rockmeisha -Japanese- WV
Blue Ribbon Izakaya- Japanese- LES
Bar Pitti - Italian - WV
Zio- italian- W 19th
Lan Larb- Isaan Thai -SoHo
Uncle Boon's- Thai - SoHo
Pig and Khao- mixed Asian- LES
Ugly Kitchen- mostly Filipino- EV
Lumpia Shack- Filipino- WV
Walker's- Burgers- Tribeca
Co.- Pizza- Chelsea
Red Hook Lobster- Lobster Rolls- EV
Lotus Blue- Shanhainese- Tribeca
EB Corp Bakery- Cha Siu Bao( baked goods) -Chinatown
Viet Cafe- Vietnamese- Tribeca
Nha Trang- Vietnamese- Chinatown( maybe) centre st.
Nish Nush- falafel- Tribeca
Ba'Al- falafel- SoHo
Num Peng- "cambodian" sandwich- Village, Chelsea Mkt note: they don't have these types of sandwiches in Cambodia.
Amorino- Gelato- Village ( university pl)

Help with restaurant name, PLEASE

Yes, on 2nd and 25th Street. I think they may have also had one on 23rd St.

Dec 17, 2014
foodwhisperer in Manhattan

Sushi In Harlem. Nakajima now at Jado Sushi.

Thanks for the info. I will check it out. I used to go to Sushiden.

Dec 17, 2014
foodwhisperer in Manhattan

Best sushi experience in Mid-Town?

Hatsuhana serves individual nigiri. You check off what fish you want. Doubtful if you will be able to get the head chef. The fish is high quality.
Years ago they were #1 in NYC.( many years ago). Catering to a mostly Japanese business clientele. Many chefs in the city at one time worked at Hatsuhana. The chef that was the head sushi chef at Bouley Upstairs, was once the executive chef there.(worldwide). Hatushana had branches in Paris, Tokyo, Chicago, NY, more. One of the chefs at Blure Ribbon worked there. The late head chef at Nobu , Sheen-san worked at Hatsuhana for many years. I do not think Hatushana has an omakase, although things change. I haven't eaten there in 2 years. But the quality was excellent when I was there, there was not much interaction with the sushi chef however.

Dec 17, 2014
foodwhisperer in Manhattan

Which restaurant have you eaten at the most?

Throw in the extremely gross Escargot.
Btw the crickets I've eaten tasted delicious.
http://travel.usnews.com/features/Cou...

Dec 17, 2014
foodwhisperer in Manhattan

cheesecake

haha, yes , just think Healthy when you eat the strawberry cheese pie.

Dec 17, 2014
foodwhisperer in Manhattan

Thai restaurant

Wow, Kittichai was such a beautiful place. What is there in its place.?

Dec 17, 2014
foodwhisperer in Manhattan

Help with restaurant name, PLEASE

Wasn't Kiev on 2nd ave?
It was either Little Poland, or possibly Christines, I'll throw in Odessa ( but that was on Ave A)

Dec 17, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

Glad you enjoyed your meal at Kanoyama. Usually the back room crowd , at least it used to be ,omakase only. Things changed a bit though it seems.
Like jba one time I ate there with many Japanese diplomats, they had booked the whole sushi bar. That was a few years back. It is possible that Kura and Kanoyama have some similar fish ( Kanoyama having larger selection) , I believe they both source from True World Dist. I've gotten large bones in anaga at Kura, I think that's why I haven't gone back in awhile. It seems time to give it another try, as I was one of their first customers. As another poster said, it appears they have a much larger selection than they had when they first opened.
Jba: yes yes Hiromi is her name at Dojo. She is quite talented and nice.
Actually now that I think of it, I think her father's sushi restaurant was Umeda, where the chef at kura once worked. Small sushi world here in NYC.
For the "Zen-;like" meal you are seeking, you will find that at Ichimura.
All the clientele are quiet and focused on the food. The sushi chef, has no helper, he does it all. He is a zen-like guy, very quiet , very humble. I cannot wait to hear your report back.
On wooden box fish storage, Massa from 15 East always stored his fish that way before serving. But now he has the glass refrigerator due to food inspectors. NYC Bd of health has sushi chefs with thermometers in their pockets, some serve almost frozen fish just to avoid fines. Some even wear gloves. Rare roast beef gets fined, no raw eggs in Caesar salads, Well at least sushi isn't outlawed here yet.
As far as Blue Ribbon Izakaya goes, I don't know why Lexismore couldn't get one piece at a time, and also a sashimi and sushi omakase. The first time I had to tell them I don't want all at once sushi. After that I always get it the way Lexismore wanted it. But that is because I sit in front of head chef Taka.
I'm wondering if Lexismore sat at the other end of the sushi bar. It just seems odd that they didn't accommodate

Dec 17, 2014
foodwhisperer in Manhattan

Looking for a whole "lechon"

Filipinos excel in lechon also, so do Cubans.
Cafesito (Cuban) does a lechon.
In Queens Tito Rad's does, and Manny's Bakeshop does.( Filipino)
Brooklyn Awesome Swine is worth a shot (Chinese chef, Carolina BBQ style)

Dec 16, 2014
foodwhisperer in Manhattan

Thai restaurant

I don't know any Thai places uptown.
Downtown:
Uncle Boon's
Ngam ( chef from Chiang Mai)
Zaab Elee
Lan Larb
Kittichai ( very nice place for birthday,menu creative Thai)
Larb Ubol ( hell's kitchen)

Dec 16, 2014
foodwhisperer in Manhattan

cheesecake

I think you'll have to scrape off the strawberry jelly stuff,, I don't remember them making plain cheese pie,, but maybe they do.

Dec 16, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

Thanks for the review of Kura. I really like the hidden effect of the place with no signage. Reminds me of trying to find some small places in Japan.
The assortment of fish you had looks excellent. Fluke may be in season in Japan, it is not in season in NY. I'm surprised the tuna was from Japan. Bluefin is in season in NY and Massachussettes ( same waters).
Lately, many places are serving the toro first. I always liked my shiny fish first then build up to the fatty ones, then eel ,tamago , oshinko last.
BTW you wouldn't have gotten Hokkaido uni at Nakazawa, they don't carry it, their reason is "it's too expensive", Amazing.
Blue Ribbon- you must ask to sit at sushi bar and have Taka serve you ( head chef). He is off on Thursdays. You must tell your waitress , you want one piece at a time from the chef. Then tell the chef you want special omakase, with lots of surprises.( something like that). The only drawback, and it can be a big one, is if they are busy, even the head chef, will get busy making orders for the tables. So sometimes you may have to wait for meal to continue. It may not be a smooth service. However, if you order some of the kitchen dishes i,e, scallop skewer, beef tongue ,etc ,,,it will fill the gap. The chef is very creative and knowledgeable. He used to work at Sushi Ann and also works at Sushi Seki .
The price is very reasonable. The wasabi is not fresh , but good quality for unfresh. The fish assortment is good. Kanoyama's assortment is the best.
Dojo is definitely another option. The chef/owner, David ( American) used to work at 15 East. The 2nd chef's father was a sushi chef and she worked at either 15 East or Jewel Bako ( I forgot). The fish is very good. The sushi counter does get booked up.

Dec 16, 2014
foodwhisperer in Manhattan

cheesecake

I am also a fan of the Junior's strawberry cheese pie. I do not like their cheese cake,( all flavors)

Dec 16, 2014
foodwhisperer in Manhattan

2014 Omakase Odyssey

Lunch is unremarkable.
Better off getting some soba and homemade tofu at Daruma-ya lunch

Dec 16, 2014
foodwhisperer in Manhattan

Recette: Monday with Jesse: Amazing, Creative, Delicious

I think it is $125,,, it maybe $150. I forgot. But unlike Per Se, Jean Georges, Batard, etc there is no supplemental charges for anything. It is my favorite tasting menu. This last one was the best yet.

Dec 16, 2014
foodwhisperer in Manhattan