Birthday Dinner January

How far in advance is an EMP reservation neccesary? Also, any other ideas?

theviolet in Manhattan

Birthday Dinner January

Its almost a month til the birthday, and I want to make a reservation.

It will be for three or four. Me, mom, dad, friend maybe. I'll be turning 20.

I'm trying to decide between Babbo, EMP, Yasuda(been there, loved it), or Le Bernardin.

I would be inclined to just go to Yasuda and have an excellent omakase, but my mom is not sushi friendly at all, and I'm not sure if Yasuda has something for her that a normal japanese restaurant would. Any idea there? Also, I wouldn't want to order omakase to the table, or recieve lesser quality fish.

Everyone loves italian, so of course Babbo is an easy option. What about EMP though? Could I still get a reservation? What is the tasting menu price at now? How is it if we decide to not go with the tasting menu?

Thanks a bunch,

theviolet in Manhattan

15 East a second time DISASTER!!

would it have been appropriate to stop the meal? it wasn't a true omakase just the sashimi/sushi omakase they serve.

theviolet in Manhattan

15 East a second time DISASTER!!

I hate to be like that Simpson's character "Rest assured I will be on the internet within minutes registering my disgust throughout the world!", but it is neccesary. I literally just left 15 East $130 dollars lighter, and it was one of the worst experiences of my life.

I ate there about a month ago and posted an exceptionally glowing review on here comparing them to Yasuda and saying that it will be huge competition. False. Last time I was in front of Masato Shimizu who gave me some of the best sushi of my life. Today, he was not there. I was given no indication that he wouldn't be serving me when I called for my seat, which I feel I should have been told.

No offense to the young chef who served me, but after a few pieces of my omakase I really wanted to say stop and simply pay for what I had eaten and left. I didn't want to make a scene, or embarass myself, but the sushi quality was just not there. He wasn't as inventive or as skillful, and some pieces actually tasted bad. It was shocking.

Also, it seems that Masato has trained these chefs to say the same things he does to his customers. I already knew exactly what was going to be said before the chef said it to me.

The Uni was still excellent, although Masato seasoned it better with sea salt and lemon as opposed to soy-sauce and yuzu as my chef today did. Also, I didn't get any of the poached octopus, and the amuse bouche was the same.

This might sound strange to you if you've never been there, but on my second trip it was the worst.

theviolet in Manhattan

Just Moved To Union Square

Thanks guys. Keep them coming if you can. Any authentic Italian delis?

theviolet in Manhattan

Just Moved To Union Square

Hey,
I just moved to Union Square and I'm looking for advice on some great places in the area. I've been to 15 East for high-end sushi, and Azuki for lower end, both have been great. Any good sandwich shops? Italian delis? Other sushi I should try? Basic lunch places? Thanks a bunch.

theviolet in Manhattan

15 East Review

Well I wen't at about 5:50 on Tuesday afternoon to 15 East. I didn't realize they opened at 6, but I walked in and inquired if I could sit at the sushio bar. They checked and said it was ok. I ordered the Sushi Omakase (10 pieces of sushi chef's choice), and a bottle of sparkling water (Pellegrino).

I knew nothing at all about the restaurant going in, for what its worth. The chef came over and said hello. I would later learn that this was the greatest sushi chef I have ever been seated in front of. He served things one piece at a time, and explained in detail exactly what he was giving me. I was the only diner in the restaurant. He asked questions about me, I'm sure judging my sushi interest. I don't remember all 10 pieces, but there were some standouts. The lean tuna was ridiculous. It looked like maguro but was so soft and lean. Almost every piece was served with wasabi, which was most certainly freshly grated, although the only time I saw him grate it was for the Uni tasting which I'll describe now.

WOW! He told me he was glad I liked everything and that he was going to give me some uni. He served me a small bowl filled with rice and two kinds of uni side by side. He said one was from California and one was from Japan. The Californian was what you can get at any high end sushi bar. Creamy and magical. The japanese amazing as well, much deeper flavors, and more of a sea taste.

The torched baracuda with skin was also a highlight. This was one of the pieces that he took down a book from behind the bar to show me what he was serving.

After my 10 pieces, I asked him to give me 3-4 more pieces of his choice. The highlight of which was the torched oh-toro. He seasoned it with coarse salt and pepper and torched it then handed it over. It melted in my mouth, and the fat completely coated it. It was amazing. Second favorite behind the Uni tasting,

I also was served the massaged octopus that Bruni mentioned in his review. It was amazing, and the chef dedicated some of his banter to how he did it.

I loved his use of various japanes citrus, and his explanation of each. He is so talented. Everything was truly magical.

Throughout the meal I became much more comfortable with the chef, his stories were great, and he showed so much of an interest in me. I can't wait to dine with him again.

There is so much more I haven't mentioned, go and learn on your own.

Dinner for 1, Sushi Omakase plus 4 additional pieces and a bottle of Pellegrino came out to $115 w/ tax and tip. Worth it...for the fish and service...almost worth it. It couldve been maybe $15-$25 less. I'd do it again though.

NOW...of course comparing it to Yasuda...I enjoyed it more...for the service and quality. However, each piece of fish I had at Yasuda was more individually memorable, while the meal at 15 East was more memorable overall. Tough call, however, Chef Yasuda definetely has to watch out for chef Masato Shimizu soon. Can't make a decision.

Great meal though, I reccomend it.

theviolet in Manhattan

Momofuko noodle/ssam bar?

I went for lunch today and had the Bibb Lettuc Ssam. Berkshire pork, kimchee, onions, kewpie slaw. It was good. Only me and one other person in the restaurant, and it happened to be Daniel Boulud. I was a bit starstuck and not focusing so much on my ssam.

theviolet in Manhattan

Non-NOBU sushi?

If you want a little better idea about Yasuda, I wrote this review a little while ago.

http://www.chowhound.com/topics/413527?query=yasuda%20review%20long

I reccomend it above all other places, hands down.

theviolet in Manhattan

Sushi Yasuda-Review (Long)

I didn't take notes as I was eating, but wrote down some things when I got home. Also, they gave me the fish list with what I ate marked down. I'm not sure of the chef's name, but he was very young, I think there were two chefs in between he and Yasuda.

theviolet in Manhattan

Sushi Yasuda-Review (Long)

I recently had a lunch at Sushi Yasuda, in front of a chef other than Yasuda. I will be having dinner within the next 2 weeks in front of Chef Yasuda, so I hope to compare and contrast the meals.

I was slightly intimidated entering the restaurant for the first time given the reputation it has, yet after I was seated at the bar and given a menu and a fish list, all of my fears were gone.

A giant leaf with wasabi and ginger was immediately placed in front of me, and I informed my waiter that I didn't need the menu, only the fish list. I didn't want to go with Omakase my first time, so I decided to order a few pieces off the list, then allow the chef to suggest some.

I started off with an order of Warasa and Arctic Char. Both pieces were excellent, and I did not see them as excessively small, as some people have stated. They were both pre-sauced with soy, and the chef informed me "Soy-Sauce already on". This was the only time he mentioned the saucing to me. The Warasa tasted very much like yellowtail, but It had a sweeter flavor which I enjoyed. The Arctic Char didn't stand out, but was great anyway.

Next, I ordered a piece of Oh-toro and White King Salmon. The toro wasn't quite what I imagined, not fatty enough, and just didn't look like oh-toro I had ordered other places. It still tasted good, but I was expecting better. The White King Salmon was amazing, and one of the highlights of the meal for me. It didn't have an overwhelming flavor, and was perfect. Both were again pre-sauced with only soy.

At this point in the meal I asked the chef if they only had the one kind of Uni that was listed on the menu. To my dissapointment he said yes, so I ordered one piece of that. It was awesome, hands down the best Uni I've ever had. It was beautiful, and melted in my mouth. It was also perfectly seasoned with a light brushing of soy, and some kosher salt on top. This was my second favorite piece the whole meal.

Next I ordered a piece of Orange Clam, and a Peace Passage Oyster. The clam didn't stand out really other than the fact that it wasn't too chewy, and I felt that the chef perhaps could have put a little more soy on it. The Oyster was great, and I was surprised to see him season it with lemon and salt rather than with soy. It was a perfect touch, and I didn't even know to expect it.

After these pieces, I asked the chef if he had any reccomendations for me. He asked if I liked squid, I said that I did, and he served me one of the most unique pieces of sushi I have ever eaten. It was dark raw squid placed in a wrap of seaweed and rice (much like an order of Ikura would be served at most restaurants), and was seasoned with soy and some sprouts on top. It didn't at all taste like what I was expecting, and the sprouts complemented it perfectly. Very mild flavor, and felt normal going down, not slimy at all which I was worried about.

Next I ordered another piece of the amazing Uni, which was just as good as the first piece, and and order of Rock Crab. It was also seasoned with lemon and salt, and tasted incredible. It was shredded crab lightly pressed together and served just liek that on top of the rice. One of my favorite pieces of the meal.

After this the chef suggested an order of Bonito. I said sure, and was slightly dissapointed when the piece didn't really stand out as something amazing to me. It was good, don't get me wrong, but there was nothing in the flavor or texture that to me warranted a reccomendation from the chef. It was seasoned with soy.

I was getting pretty full at this point, and wanted to order a roll, but figured I'd just allow the chef to reccomend one more piece. "One more piece, whatever you want" I told him. He told me he was giving me "Scallop guts". I was a little shocked, but also very intrigued. He pulled something out, and went behind his station to a little pot, that I presume he dropped the piece in for a quick cooking. He came back, sauced it with soy and salt, and presented it. It was the absolute best piece the entire meal. It tasted similarly to Uni, yet I found the more mild flavor and slightly firmer texture to be perfect. I told him It was my favorite and thanked him.

That concluded my meal. I asked for the check, and my setting was quickly whisked away, and I was presented with a post-meal tea from the waiter. Overall my experience was amazing, best meal of my life, and I will be back many times. No complaints.

Thanks for reading.

theviolet in Manhattan

Sardi's suggestions?

I've been, and when I went my crabcakes were not that great. HOWEVER, the Caesar Salad I had there was the best I have ever had anywhere, period. I would reccomend most certainly having one if you do go.

theviolet in Manhattan

Yasuda Help Quick Please

I am going to Yasuda for lunch in about 2 hours, and I am excited yet slightly nervous. I am either going to order all a la carte, or get a prix fixe and then add on. I'm not sure if I will be sitting in front of Yasuda or not.

If ordering a la caret, do I order all at once? Can I keep a menu if I want to order a few pieces at a time? Do I ask to keep seeing the menu? At most sushi places I wouldn't really be worried, and simply do what felt right, but with going to Yasuda I am concerned. I'm 19 if it makes any difference.

Thanks for your help with this. Also, any reccomendations from anyone who has been recently? I have always been afraid to try Uni, but I think I may give it a try with Yasuda today. Anything else I should know to do or not do? I know my sushi ettiquete, I am just very nervous about Yasuda.

Thanks again.

theviolet in Manhattan

Special Request at Rai Rai Ken

I've had the ramen, I like it there. Yes, some of their soups have cabbage.

theviolet in Manhattan

Special Request at Rai Rai Ken

Thank you very much. Would it be a problem to make this request during a delivery order as well?

theviolet in Manhattan

Omakase Question.

I am asking if their chefs will prepare an omakase meal for me.

theviolet in General Chowhounding Topics

A keg for everyone?

You really can't go wrong with a keg of Sierra Nevada Pale Ale. An excellent California beer, and one of my absolute favorites. It's a great beer, but not so unusual that it would be unpalatable for your typical Budweiser drinker. Go try a 6-pack and see if you love it.

theviolet in Beer

Omakase Question.

I understand that you should try and form a relationship with a chef before ordering omakase. However, will almost any sushi restaurant have one? If I call around and ask for omakase, will places know what I am talking about. I am in Manhattan, and have called a few places close to me that I have been, and they have no idea what I mean when I ask for omakase on the phone. Thanks

theviolet in General Chowhounding Topics