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  1. Hmm. The casual Sri Lankan place in our neighborhood offers a choice of long grain or Japanese rice. Most Indian places of any ambition will serve long grain rice, and Thai places serve the appropriate rice. It's easy to get rice imported from various countries in ethnic groceries or online. It stands to reason that Japanese curry, being a dish adopted into the local cuisine, will usually serve Japanese rice. I can see why idle speculation is appealing, but of course Japanese people travel Asia by the millions and eat the local rice everywhere they go, and of course there are milli
  2. Surely you jest. Can you explain what aspect of the cuisine at Blue Hill is "molecular", "cutting edge" or "adventurous"? ← I'm not Eatmywords, but perhaps he's like me. My sympathies if he is. Perhaps I could expand my previous post to support Eatmywords', although I don't generally think of Dan's cooking as "Molecular." On the other hand, he is a relative pioneer in sous vide cooking and works with some pretty sublime flavor combinations, it's just that they're far more sublime than one expects when one eats in a restaurant known for molecular cuisine. I recall the time I complimented
  3. Surely you jest. Can you explain what aspect of the cuisine at Blue Hill is "molecular", "cutting edge" or "adventurous"?
  4. Orik

    Ushi Wakamaru

    Todd, I've eaten at Yasuda many times, probably fifty or sixty, almost always Omakase at the bar, which is typically around 20-30 pieces. The food price per person has always been in the $90-$160 range, depending on what's available and how much we pig out. Having eaten at Ushiwakamaru a couple of times, I can say that it is a great deal for the price (compared to other places offering 15 pieces for $50), but if you eat 25 pieces there, the price starts scratching Yasuda (and that's without live uni or anything of the sort). While the fish at Ushiwakamaru are of very good quality (except for
  5. Yes, do get as much cash as you can from the Citi ATM at Narita, because most ATMs in Tokyo won't take your foreign card. The only one we've found that worked reliably was in the basement of one of the buildings in Roppongi Hills.
  6. Try Bangkok Center Grocery on 104 Mosco Street. Very nice people, they'll tell you where to find anything they don't have (if they know, that is)
  7. Let's restate then: At any price, it would still not be a food item that I would go out of my way for. Traditional? possibly, I wouldn't know. But it would have been better (as in better flavored, better textured) if it were non-traditional. This is not to say that they're not doing a good job at replicating something that almost none of us have tasted, just that the something they're replicating isn't great. That's all. (and those who know me know that I don't have much of a problem spending $$$$ on good food)
  8. If you've never been to naples (and I believe, although I'm not certain, that he grew up quite a long way away from there too), what difference does it make whether it's traditional or not? there are many traditional foods that suck, or were created to be affordable, like bread with a little bit of toppings on it Anyway, I think they just got their license, so no more $20 dinners for you, unless you stick to drinking the Kool-Aid.
  9. Yes, but if you ignore for a second the fact that there's a dish called pizza and that there are various schools of preparation, and so on, and just imagine that someone opened a shop selling good flatbread for $17 a pop (and you have to wait quite a while to get it), do you think it would have many clients?
  10. No, the price point is just one aspect of it. The other aspect is that it's just not particularly tasty. (Also, I can't get over the thought that the "sauce" looks like it was sneezed onto the pie) b -- maybe he should double prices and only be open twice a week.
  11. let me soften the reply I posted elsewhere. What a f'ing rip off. $50 for two slabs of flatbread with tiny bits of toppings on them that would have been better of if they were added after baking. (including a bottle of water and tip). We left very hungry and displeased. I can appreciate the quality of the dough and the ingredients used for toppings, but this was a case where the sum was significantly less than its ingredients (and certainly the food cost was next to nothing) - the very wide area with no toppings was slightly over baked, while the area under the toppings was wet and soggy. Ther
  12. Yes, it's well publicized that you're quite comfortable with your reviews (almost as well publicized as that story about Beaujolais, if you know what I mean ). The odd thing is that unless consensus already exists on a restaurant (in which case you always make sure to play along), your reviews always seemed to be completely random (this applies to your wine reviews as well) back when I lived there. Just my opinion, of course, fwiw. (a meal at Raphael was quite ho-hum, but that was a couple of years ago, maybe things have improved)
  13. I loved the food (enough to return a second time during a relatively short visit), although generally I prefer more creative cuisine. The room looked better the first time (maybe because we ate at the horrible settings of Austral earlier), but a second visit made it seem a bit more kitschy. Still, I'd go back very frequently if I lived there (service was great too).
  14. Borie was still there last month.
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