Akiko

sigh, I love bread and rice... Simon, you can't tell me that you've given up rice and naan? I read that article in the NY Times Magazine too and all I can think is, I'm Japanese, the traditional diet consists of larger amounts of rice and soba noodles with lots of veggies and small portions of meat and fish. How many obese Japanese people have you met? Anyhow, I would love for someone to list great places to buy excellent bread in London, especially with detail as to what bread each place is especially good at producing. And Simon, have you had bread from Orwashers? OR Sullivan Street Bakery? And the greenmarket and many other bakeries in Manhattan make excellent 7, 12, or 14 grain bread that is dense, nutty, with great texture. You should stop expressing so vehemently that there is no good bread in Manhattan. Someone might think you are being serious (I agree that the average bread basket in Manhattan is not going to be worth looking at... but then, I might venture to say the same about London... plus, you don't have to pay extra for the bread basket here).

So we're really coming. This Sunday, my husband and I are moving to London... never mind the fact that we don't have a place to live yet We'll be spending the week in Marylebone at the Landmark and also large amounts of time in Borough where we'll be searching for a flat! Does anyone have nearby restaurant recommendations? Last May we ate at both Providores and at Patisserie Valerie in Marylebone... we enjoyed both but would like to get more variety in there as all of our meals that first week will be eaten out! Thanks, Akiko

Dinner at AZ was as wonderful as it always was with Patricia in the kitchen. The service is lovely and the space is great as well, if you haven't been yet I highly recommend it. I started my meal off with their Peach Fuzz cocktail which was lovely. I don't like overly sweet cocktails and would normally never order anything peach but this was mixed with litchee and that made me want to try it. It was not overly sweet and the combination was perfect. We ordered a bottle of white wine that I wish I'd paid more attention to, it was perfect to drink on a hot humid night and went well with the food. The sommelier recommended it... and again, I'm kicking myself for not writing the name down. Dinner at AZ is served with different types of herb pita - naan - papadom kind of breads. The spreads for the bread are all delicious (four types - tomato chutney, some sort of sweet chutney, a hummus yellow mustard combo, and.. I can't remember the fourth) The amuse was a spicy tomato watermelon soup. Delicious and woke all our tastebuds up. I had the lacquered quail with vanilla pineapple to start. It was delicious. For the entree I had the miso hake on black sticky rice. The hake was delicious, silky and flavourful, and the texture of the rice was excellent. We finished the meal with a dessert that I thought was the best I've had this year. I'm not a fan of overly sweet desserts and I am a huge fan of watermelon. AZ is currently serving a watermelon panna cotta. it's served in a big martini type glass with the panna cotta on the bottom, watermelon and watermelon shaved ice layered on top, and then a watermelon litchee sorbet on top of that. I was in heaven. AZ also gives you a shot of chocolate/coffee/brandy with tapioca pearls (I guess their take on bubble tea) to conclude the meal. I didn't really like the texture of this, it was a bit thick. Akiko

I have to admit, we've been so busy that I haven't had a chance to taste one yet! But no, I don't think they are the British version... they really do say "limited edition". When I go home today, I'll take a look at the ingredients and post back.

I feel like I'm at an AA meeting... "hello, my name is Akiko and I eat bones" I thought this was a trait shared only by members of my family. I have to admit, I love cartilage, the texture and the flavour that you can get from chewing and sucking on bones, it really is great. I mean, wouldn't everyone agree that flavour is the reason you grill meat on the bone, or add the bones to stock, or eat marrowbone salad? But I especially love wings that have been drenched in sauce and when that sauce has permeated the nooks and crannies in the bones... that's the best. There was this heavenly place situated in a very unsafe area in Chicago (cabrini green) called Farmer Brown's. Farmer Brown's made mythically amazing chicken wings (it was their sauce, their amazing barbecue sauce) and ribs and rib tips... Picture a takeout place where all the workers are behind bulletproof glass, there are at least two security cameras pointing in different directions so no corner is unrecorded, and a long line of customers going out the door and around the side of the building. Most of the people in the line were from the projects, or at least lived in the area - big, rough and tough, street ready, proudly displaying scars on their arms and faces.... and two little asian chicks from the suburbs (my sister and I) trying to pretend like they fit in and are completely comfortable in line, just so we could get a couple of orders... because the wings and sauce were THAT good, but also so we could suck all the sauce out of the bones. Unfortunately Farmer Brown's has disappeared, and try as I might, I can't find out what happened to them. By the way, my sister will go so far as to eye the pile of bones on someone ELSE's plate and if she feels comfortable enough, will ask you if you are done with them so she can clean them off! I won't go that far...

I think Ali called them "spearing". And yes, it was yummy. The wild spinach was great too... funny that the combination matched so well and he had no idea that you were going to bring him a "mystery ingredient" Ali should go on Iron Chef

I just heard that Patricia Yeo is no longer cooking at AZ. Does anyone know who is now head chef and has anyone been to see if its as good as it was? Patricia is now cooking at Pazo, a new Moroccan restaurant in midtown, has anyone been?

On Nina's kind invitation, I joined her yesterday at kebab cafe. I tasted brains for the first time and immediately fell in love with the creamy texture and Ali's preparation of it. He sears it and serves with a lemon sauce that matches perfectly. I think that was my favorite dish of the evening... although everything was great. By the way, Cabrales, Ali asked how you were! And said, "tell her to come back, come back."

Has anyone tried these things? I just came across a box of them at my local DuaneReade... there was also a sign saying that they are also selling dark chocolate ones but there weren't any left. I have eight bars now chilling in my refrigerator (was a little melty due to the 98 degree weather here in manhattan!)... has anyone tried them? I'm very excited... I love new versions of candy

I have to second the endorsement for Oliva with a caveat. The food is quite good across the board but its a tapas place so you have to be ready for the "tapas atmosphere". Oliva gets pretty noisy and crowded... people sitting right next to you at little tables. And if that completely turns you off, go in the late afternoon (but before the dinner rush begins)when it is still quiet, sit at the bar, have a glass of wine and a plate of their calamari. Anil is right, it is absolutely amazing. Rolled in what I think is Panko (but maybe the spaniards have their own version of panko...) it is crispy on the outside and tender on the inside. It's served with mayonnaise and that wonderful sriracha red paste... mmm. Best, Akiko

We had another incredible meal at Jewel Bako last night. Many of the items were the same as those described by Mao, bpearis, and Southerngirl, but no parrotfish last night or live uni. Differences and stand outs were... an appetizer of homemade tofu wrapped in ume gelatin (it formed a perfect cube, almost like jello, was beautiful) in ume bonito broth... was so good it brought tears to my eyes, but you have to love that sour ume taste. As the gourmet article details, Kazuo-san begins and ends the sushi course with cooked fish and we started with seared blue fin tuna. We had many of the pieces that everyone else described but we also had: fluke that had been cured between some kind of leaf for a few days. The fish was transparent and delicious. Chef's favorite - aji that was made into tataki and then molded onto the sushirice with a shiso leaf, then the shiso leaf was discarded... also amazing. Of course (had to be a cooked piece) he ended with otoro seared by his blowtorch, very peppery peppercorns he used on that one. Was great. And we had that dessert with the fruit compotes and the mochi and azuki with shiso/matcha foam... oh my, I was so happy. They are going on holiday mid august for a week (possibly two!) so if you need a sushi fix, get your name in their reservation books! Akiko

Mao, was the caviar with the otoro and avocado and the parrot fish on the omakase? Or did you order them separately. I'm taking one of my best friend's for his birthday tonight... we've been food buddies since we were 6 years old and could sneak each other asian candy (botan ame and fusen gum) in our very midwestern kindergarten class. I've been so excited to introduce him to this place... I just want to make sure he gets the best of everything. Thanks, Akiko

Sorry! ignore my message, I wasn't reading the thread carefuly enough and skipped one of the posts! So sorry, so sorry, so sorry!

I agree, if the tea is not intensely flavoured, then the bubbles don't pick up any flavour and they only add a textural element to the tea... which I actually like. I had a "mini" reunion over the weekend with the girls that I lived with at college. Two girls of japanese descent, two of chinese, two of korean... my husband and another korean friend went to St. Alps to have bubble tea. We actually had a discussion about how important texture is to Asian cuisine, and how important having vegetables crisp and noodles al dente is to us. The Japanese have a word for it, "ha gotai" it literally means "tooth feel", and is hugely important. My asian friends and I all love bubble tea (not to say we are representative of ALL asians), for us it adds another element of complexity to the drink. Although, I wouldn't turn down a glass of bubble tea without the bubbles either! And St Alps has a black tea and coffee bubble tea and that one actually imparts its flavour to the tapioca. Chew and taste even more intense coffee! By the way, my very anglo british husband who can describe tapioca pudding as his most hated dessert at school growing up, loves bubble tea.

As a native Chicagoan who is now transplanted in New York, I felt compelled to join this thread! Where in the midwest do they put ketchup on their hotdogs? My dictator of a big brother wouldn't let me do it as a little kid because "that's not how chicagoans eat their hotdogs"... as soon as I moved out from under his watchful eye, I started putting ketchup on my hotdogs :), but I'm the only one I know who does it. Now I have a four year old niece (daughter of my brother!) who isn't allowed to put ketchup on her hotdog either. I sneak her squirts of it when no one is looking! SERIOUSLY THOUGH, I have to agree with the votes for Papaya King, their spicy sausage with grilled peppers and onions is not duplicatable by anyone. For a good hotdog with great snap and fresh toppings in Chicago, Fluky's and Wolfy's are both very good as is a little place called UDawgU on Touhy in Skokie. There is a place on Clark whose name I forget, they make good dogs but the staff is so apalling that I cannot go back. They think it is funny to call their customers racial slurs and saying horrific things (not just me, they do it to Everyone. It's been written about in the Chicago Tribune, for some reason people go there just to hear it... why is that kind of thing an attraction for some people?). I don't get it. Their hotdogs aren't good enough to make me want to deal with that.

Bella, if you coat ahi in macadamia's can you still get a good sear on it?

Bon, I'm sad to hear that the chef changed... Do you know where he went and how long ago this happened? Ninnikuya (I apologize for the misspelling, I don't always do so well in translating to romaji) was amazing for quite a while. All of my siblings have lived in Tokyo, one after the other over a span of ten years and it was something we all looked forward to experiencing after having the meals regaled to us from oldest brother down to youngest sister. Ninnikuya had some garlic in all of its dishes, the flavour was intense and the combinations excellent. I never found that the garlic was overwhelming...but still managed to be the star ingredient. Although, I must admit, you did smell like garlic afterwards! The kitchen was open and you could sit at the bar in front of all the chefs. Running along the bar was a open style "cooler" full of ice chips and whole veggies and herbs. There was very little already chopped... I don't know how they did it but almost everything was prepared to order. Freshness was very important to them. I'd love to know where the chef went. Akiko

I like belvedere, will accept ketel one as its cheaper and very good. Okay, I once bought a bottle of grey goose after it won that distinction of being #1... and found that it had a oily kind of... I don't know how to describe it except to say it tasted Grey! aftertaste. Does anyone else detect this with grey goose? Or did I just get a bad bottle?

I love natto and think that if anyone could incorporate it thoughtfully and creatively with western cuisine it would be Dan and Michael! Natto can be found in NYC at Sunrise Mart on the corner of 3rd and Ninth, as well as at Katagiri on 59th between 3rd and 2nd. As well as many other places. Have you ever had grilled natto? It's actually quite good with Korean barbecue. You spread the natto out in a single layer and let it sear, quickly put it on a lettuce leaf with rice and add some beef if you like. It's lends the natto another level of depth. Sigh, I'm not allowed to do it at home anymore because my husband objects to the smell... Did I forget to mention? Cooking natto increases the smell about a hundred fold! Akiko

Your post fondly reminded me of the Thanksgivings that I spent in Japan searching for restaurants that would actually serve me a Turkey dinner as I nostalgically pined for home. BUT, if I were lucky enough to go back for a visit this November I would definitely skip the turkey and head straight for: Ninikuya... is a great restaurant in Ebisu, not straightforwardly Japanese but not food you are going to find anywhere else. Okonomiyaki... sort of "street" food that you make yourself at the table and not exactly haute cuisine but I miss it. Sort of Japanese savory pancakes, made with batter and shredded cabbage and depending on the type could have seafood or meat and veg, or even pepperoni and cheese! Don't miss the... what was it called? I think it's mentaiyaki... no that doesn't feel right, someone help me out, what is the mochi with mentaiko combo that you spread on the hotplate and scrape off with that little implement? Akiko

I will second the Papaya King vote. I'm sorry, but I think that their spicy sausage with grilled onions and peppers is the best, better than Nathan's. Shanghai Gourmet in Chinatown is very good and well priced. Pesce Pasta has some good quality pasta dishes at 12 - 14 dollars at dinner (I'm in love with their amatriciana, if you like your pasta spicy, ask them to do it with their diavolo sauce...mmmm). Picasso Pizza is great. I will also second the vote for Ping's, especially for dim sum on saturday or sunday. Nyonya in chinatown does great Malaysian... I have cravings for their soups all the time. I'm sure I'll think of more... if I do I'll post again tomorrow. Best, Akiko

I've only been there once and sat at the bar. We had "snacks" and drinks and I was very very very impressed with the bartender. In a city like NY where you could stand at any given bar for ten to fifteen minutes when it is crowded you learn to be patient... and maybe lower your expectations for what you're paying for because this is the standard. The bartender was running around trying to fill a customer's unusual request (she really put herself out) and so she was slower coming to get our drink order than she normally would have been. When she got to us she apologized profusely and then gave us our drinks for free. The service was impeccable, she was friendly and wonderful and her drinks were great. I'll definitely go back for a real meal. Akiko

Cabrales, I wish my knowledge of the stuff went deeper but I can only tell you what I've heard. My friends in Japan say that 2001 is the first year that cherry blossom sake was ever produced, in Yamaguchi prefecture they perfected some technology that allowed them to create it... but sometimes I have to question their information so take that with a grain of salt. My first experience with cherry blossom sake was at Jewel Bako where the gentleman next to me told me that it's only produced once a year... similar to beaujolais So if those two facts are true... and I drank the sake shortly after "hanami" when the cherry blossoms are in full bloom, you could expect to drink it at Jewel Bako from late april at the very earliest... and depending on how many bottles they got in stock, you may still be able to drink some now! Have you ever had plum wine? If you take all of the cloying sweetness away and just taste that fruity fragrant essence and infuse it with a good quality ginjyo sake... maybe that's close to how it tastes. Sorry! It's hard to compare it to anything else! When you call Jewel Bako for your seat at the sushi counter, ask them if they still have it! Best, Akiko

I really love Jewel Bako and if I could afford it, I'd be sitting at that sushi counter at least once a week. I agree with the previous post in that, I've tried every "lauded" sushi restaurant in NY except for Yasuda and Kuruma (I'm frightened of the bill that I would get at Kuruma) and Jewel Bako easily wins. The experience you will have at Jewel will be completely different if you get a place at the sushi counter or if you sit in the main room. I highly recommend that for your first time, you definitely sit at the sushi counter. The omakase is done at three different levels, I think it is 70, 100, 120 pp. The sushi chef does indeed sauce all the dishes for you... it's not just the care he takes in making sure you have a perfectly seasoned and flavored bite, it's the care he takes in the seasoning itself. He cures his own salt, okinawan sea salt cured with ume and bonito. The selection is vast with fish flown in from Japan and live uni, you are likely to find different specials of fish on the menu every time you go, they once had Super O-toro when I was there, the toro cut near the jaw of the tuna which is the fattiest grade, a fatter grade than o-toro and the first time I've ever seen it in New York. It melts. And their sake selection? Lovingly crafted. I know the nama sake that was complained about here and I agree, it's probably the worst bottle they have on the menu but I think the "unusualness" of the flavor and texture may be why it is on the menu instead of your standard nama sake. The others are just as unusual in better ways. Try the "devil's tongue" sake or if they still have it the sake infused with cherry blossoms (only available once a year after the cherry blossom season) or an amazing sake... named after a samurai and it has a blue zen circle on it, sorry I can't remember the name! Everything they do is done with that attention to detail... but again, for your first time, sit at the sushi bar, you get a different level of service and get to witness firsthand the sushi chef's art. Make sure to get a cup of their green tea... it's beyond amazing, another example of how they have paid attention to the smallest detail. Best, Akiko

Gabrielle makes a great bone marrow and parsley salad at Prune. 1) She will give you two or three huge bones full of marrow per salad. Really more than you can spread on several toasts... you end up having leftover or... could always spoon it straight into your mouth... 2) no meat attached. Akiko