May 12, 2017 § Leave a comment
Another day, another sushi spot. This time at the new Sushi Katsuei on 6th Avenue in the West Village, which is the second location of chef Aung Ko Win (the first location is in Park Slope) and focused on offering more affordable omakase options. I opted for the open omakase on this initial visit to see the scope of the menu and was impressed with the quality given the lower price point compared to other temples of sushi. Win is also not super wed to tradition so appreciated having certain pieces dressed with decidedly un-Japanese garnishes (e.g., a light squeeze of lemon and sea salt) which nevertheless enhanced the fish and never really overwhelmed.
Ocean trout – continues to be one of my favorite types of fish for its richness
Medium fatty toro
Herring with kombu – I’m still not really sure how this dish was prepared but it was slightly bitter and a nice palate cleanser between courses
Shima aji with yuzu kosho
Horse mackerel – stunning to look at as well
Cuttlefish – actually not the biggest fan of cuttlefish due to its tendency to be overly chewy. That was the case here.
Scallop – supremely sweet and accentuated by the lemon and salt
Baby squid – obviously interesting to look at but overly fishy in flavor to me
Orange clam – one of my favorites. Toothsome texture and nice and briny
Hokkaido uni – no skimping on serving size here
Cherry-marinated black snapper – a special from Chef Win. Incredibly floral with hint of shiso underneath
Overall, I’m very happy to have another sushi option in the neighborhood, especially one that’s reasonably priced but still delivers in terms of variety of fish and quality. As far as I can tell, they’ve been pretty busy from day one (and I only managed to get my seat because it was 5:30 P.M. that day) but it seems like, if you call ahead, that they try to be as accommodating as possible.
April 8, 2017 § Leave a comment
Lately, when splurging on dinner, I’ve preferred doing omakase menus instead of European-style tasting menus since you come out feeling satisfied but not weighed down by super rich sauces and the like and Ichimura in TriBeCa has possibly the best omakase offering I’ve ever had in NYC. It’s 10 seats (two seatings each night at 6 and 9pm) in a minimalist setting and Chef Ichimura’s emphasis on aging fish to optimize flavor and texture results in some seriously delicious fish. Once again…too lazy to go into detail but I actually did manage to note what each piece was. It’s well worth the visit if you can manage to get a reservation and Chef Ichimura, who was literally doing all the fish preparation himself, was so adorable and soft-spoken that I wanted to adopt him as my grandpa.
Baby eel; roe and cod tartare; orange clam
Chawanmushi – perfectly jiggly
Sashimi of abalone; octopus; fluke; golden snapper; shima aji
Smoked bamboo shoot. Super clean flavors and a nice toothsomeness.
The beautiful bar and no surprise, Zalto glassware.
Needle fish – almost too pretty to eat. Almost.
Spanish mackerel belly – this was a standout and a great example of how aging can firm up the texture of fish.
Horse mackerel – again, such a pretty piece
Medium fatty tuna
Hokkaido uni – always a favorite and super generous with the uni
Baby shrimp – super sweet and a new favorite of mine
Eel – just cooked and warm to the touch. Really enjoyed the fact that it wasn’t drowned in any sauces
Chef Ichimura doing his magic
Fatty tuna – oh snap. Three butterflied layers of the butteriest toro. I almost passed out.
Dessert – simple green tea ice cream with mochi and other fixings. Just the right amount of sweetness.
February 6, 2017 § Leave a comment
Another stellar meal at Shuko, one of my all-time favorite restaurants. The chefs and staff are always so warm and welcoming, practicing their craft to perfection, and I love that you can eat pristinely prepared sushi and kaiseki dishes in an environment that’s casually blaring old school hip hop or Justin Bieber at any given time. Dress is as casual or formal as you want it to be and it’s not out of the ordinary to strike up a conversation with your neighbor at the counter. Plus, even though the kaiseki tasting menu consists of a long procession of dishes, I never feel like I’m about to burst out of my jeans by the time the meal has ended…which has happened before at dinners with a French or New American emphasis on cuisine.
Highlights of the cooked dishes from this visit include the crispy fried oyster with hollandaise, black truffle and pea shoots (a wonderful mix of textures and earthiness against fresh greenery); cumin-inflected squid with carrots and fennel and a meltingly tender braised veal cheek with crispy fried sunchoke, sunchoke puree and fresh Asian pear.
Sushi-wise, the first toro piece was beautiful as always…perfectly rich and unctuous. Also really loved the amber jack; ocean trout (which I didn’t get to have the last time I visited but remember loving); Spanish mackerel; sweet, sweet scallop; baby shrimp; uni (of course); a mini roll of grilled toro with chiles and scallion that was completely out of this world; the matsutake and truffle tempura that was super light for something fried; and finally, the charcoal-grilled tuna we ordered as a supplement that I will never be able to forgo ever again. Amazing to see our awesome chef Andre prepare it in front of our eyes and hand it to us seconds later, still smoking and glistening from all that fat. A couple bites of the famous apple pie and I was ready to (blissfully) call it a night. Can’t wait til the next time!
June 4, 2016 § Leave a comment
Procrastinating all the work I have to do this weekend and reliving this amazing dinner at Shuko near Union Square when I had all the time in the world in between jobs. It’d been a long time since I’d splurged on sushi and the kaiseki menu offered also features a few cooked preparations, including some super luxurious supplements. The interior is minimalist and dominated by the ash 12-seat counter, and the night I was there dining solo, top 40 was blaring. Some highlights of the all-around outstanding meal were the fatty tuna belly tartare and caviar with Japanese milk bread course; beautiful sunchokes, lobster, truffles and a subtle taste of bacon; sea trout; Santa Barbara and Monterey uni and a whole procession of pristinely prepared fish. I wish that I’d been given a menu of all the courses at the end of the meal so I could recall exactly what I had but since some courses were also customized based on personal preferences told to the chef throughout the meal, I didn’t want to be a bother. Instead, I’ve made another reservation for July and will be curious to see menu changes according to the summer season. If anyone wants the second seat, let me know.
June 6, 2015 § Leave a comment
Scotch eggs and steak tartare with Christine at Dead Rabbit, where she first told me she was going back to California 😦
A relaxing night in with Spunto
My first time at i Sodi with Artemis – an enormous steak with arugula and rabbit prepared porchetta-style with spinach
Enjoying a beautiful plateau and more oysters at John Dory with Christine and Laura
Trying a new dish of scallop and ham crudo at Momofuku Ssam Bar to celebrate Laura’s decision to attend Yale’s architecture grad program
An old reliable while dining solo – steak tartare and red wine at Blue Ribbon Bakery Kitchen
El Luchador – a new lunch option near the office with outdoor seating
Hot pot during a brief trip back to Edison, NJ
Shots from the beautiful China: Through the Looking Glass exhibition at the Metropolitan Museum of Art (GO)
Pork belly appetizer from Han Dynasty
Christine’s good-bye, hosted by Artemis and one of my favorite wines of the night
Excited about the next few posts coming up…whenever I manage to get to them.