raji
-
Posts
1,382 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by raji
-
-
The LES also has Suba. And Katz's (don't forget Katz's!). Plus Royale for burgers. And at least one or two fair late-night Japanese places (raji can correct me on this, of course!). Brick Lane's open late weekends too.
Uminoie on 3rd st bet 1st & 2nd ave is open until 1am/2am weekends. Kasadela is in alphabet city and is open until 12 or 1 - Sachiko's on clinton is open until midnight - Yozakura is open until 2am/4am, I haven't tried it yet, I'm hopping somebody has.... Then everything on St. Marks is open until 2am and 4am
raji: In general, are the places you listed open *late* (as in until 2am)? If so, which ones? (I get a jones on for yakitori, ankimo, and all sorts of other stuff at that hour, and as you said, the really good stuff in the EV pales next to those midtown places...)Yes, Totto is open until midnight/1am, they used to stay open an hour later, all the foodies go early, however, so they can score the skewered polka-dot chicken beak which come only 1 per 5 chickens...
Sakagura is open until 1/2am, Coulda sworn Riki is open until 4am cuz the midtown Japanese resaturant community often convenes there after work, and a lot of the midtown izakaya like donburi, hizen, hagi, etc. open until 2amish
-
The people who run Landmark have actually tasted everything they sell---try finding that at Mitsuwa. I'm also not sure that Mitsuwa has more types of Sake, I was at Mitsuwa a few months ago and they selection didn't look bigger or better than Landmark. Raji, have you actually been to Landmark recently.
Only seen it from the outside, next time I'll go in; they have quite the Sake corner going. Mitsuwa still has more, and is cheaper, but I would just go to Landmark or Ambassador unless you have a ride or the free time to take the Port Authority (or now the NY Waterway ferry) to Edgewater -
The store I was thinking of serving the surrounding Japanese night businesses is Ambassador and this is what they have:
http://ambassadorwines.com/page/o4z6/Sake.html
Fuki Sake 750 ML
-----------------------------
Fu Ki
Haru Sake
Kyoka Sake
Mizubasho Sake
Ozeki 1.5 L
-----------------------------
Momokawa Emerald
Momokawa Pearl Sake
Momokawa Ruby Sake
Momokawa Saphire
Momokawa Topaz Sake
-----------------------------
Hukusan Sake
-----------------------------
Aramasa 720 ML
Aramasa sake 1.8 L
Bishonen sake 1.8 L
Daihichi Kaiden Sake 720 ML
Gek Horin 720 ML
Gokyo Sake 720 ML
Hakusan Premium Sake
Harushika Sake 1.8 L
Harushika Sake 720 ML
Hitori Masume 720 ML
Hitori Masumi 1.8 L
Kamoizumi Sake 1.8 L
Kariho Namahage
Kahiro Namahage Sake 1.8 L
Koshinohomake Shizuku 720 ML
Kurasowa Sake 720 ML
Kurosawa 1.8 L
Madonoume Hanasaika Sake
Masamune Sake
Meibo Yowanotsuki Sake 500 ML
Mu Sake 720 ML
Nishinoseki Sake 1.8 L
-----------------------------
Minowamon Sake 720 ML
Momijigari Sake 500 ML
Mouriko Sake 500 ML
Mukashizukuri Sake
Nama Sake 300 ML
Nanburyu
Nanbushi 500 ML
Nikko Kiri Furi
Obanburumai
Oh Kagura Sake 1.8 L
Okagura Sake
Oninoshitaburui Sake 500 ML
Rikaauimei Sake 500 ML
Rin Sake 500 ML
Sakemizuki Sake 500 ML
Sekainohana 1.8 L
Shinkun Sake 500 ML
Shoin Sake 500 ML
Suishoka Sake
Tenchi Kaibyaku 500 ML
Tenkyu Sake 500 ML
Tokubetsu Junmai
Yamagata Honten Kaori 300 ML
Yashi Ori No
Yatsushika
Yufuin White Label
-----------------------------
Akita Homare Sake
Ayakiku Sake
IIchiko Shochu 750 ML
Itami Onigoroshi 1.8 L
Kakujo Sake 1.8 L
Kakujo Sake 720 ML
Mutsu Otokoyama Sake
Nanbutoji Sake
Sawanoi Sake
Shirakawago Sake
Shirayuki Sake Extra Dry
Takara Plum Wine
Zen Sake 720 ML
-----------------------------
Sho Chiku Bai Sake 750 ML
-----------------------------
Takaisami
Takinokoi Jyun
Tamano Hikari Jyun
Tamano Hikari Daig
Taru Sake
Tentaka Kokoro Jyun Gin
Tokusen Tamano 1.8 L
Tomio Yuki 1.8 L
Tomio Yuki 720 ML
Ume No Yado 720 ML
Ume No Yado 1.8 L
Ume No Yado Daiginjo
Landmark unfortunately doesn't publish what they have but I believe they have 80 varieties - that's what their ad says in the japanese newspaper
-
Back to the original argument - besides my own list - AMNY today published a compelling argument for Midtown, specifically Hell's Kitchen -
http://www.amny.com/news/local/am-hellskit...0,6368565.story
-
Hudson Heights is Ft. Washington to the West Side, North of the GW and south of the Cloisters, it's a recent broker carving out of what is better known as Washington Heights, which until recently was considered to have more crime and (nothing implied)more Dominican, to the east is and moving south is also considered "dominicaland"
Interesting. I have friends who live there and say they live in Washington Heights. Are the developers and brokers gonna keep coining more names until there's a new "neighborhood" every 2 square blocks or something? Are they giving the far west part of Harlem (west of Broadway) in the 130s and 140s a new name, too? What neighborhood is the West Harlem Fairway considered to be in now? Columbialand?
Yeah, my brother is smack dab there and calls it Washington Heights - it's more of a joke to them than anything else, but recent arrivals actually do call it Hudson Heights -
Remember when we were scoffing at "nolita"???
Isn't that part of Harlem now called Manhattanville? Or Hamilton Heights? They sure as hell are trying to not call it Harlem anymore - "harlem" makes it sound too expensive!!
-
late-night sophisticated eating.
in midtown you're mostly f----ed.
in the EV you have Ssam Bar and I'm guessing a lot of places are open til midnight. in the LES...well, you have Schiller's.
NoLIta has Balthazar and a lot of places serving til midnight.
but the WV rules this category. strangely enough...Morandi is pretty much dead and stops serving shortly after 11....even on weekends (the first McNally failure?)...meanwhile diners are walking into a packed Dell'Amina on weeknights at 12:30...Mas serves til 4, Blue Ribbon serves late, Spotted Pig serves food til at least 2...etc.
Nah I disagree - but again, this is because of the Japanese factor - not only are all Japanese places, for the most part, open until midnight, but many later like Totto, Torys, Tsukushi, Sakagura - and I would consider all those places sophisticated compared to EV Japanese. Not Japanese, there's loads of latenight options. And Japanese is the new French. Win!
-
Until the mid-1960s, the eastern side of Manhattan between 14th and Houston streets was simply the northern part of the Lower East Side,
Yeah broadway/4th Avenue is pretty much the demarkation point. Anything west is Greenwich Village
-
Hudson Heights is Ft. Washington to the West Side, North of the GW and south of the Cloisters, it's a recent broker carving out of what is better known as Washington Heights, which until recently was considered to have more crime and (nothing implied)more Dominican, to the east is and moving south is also considered "dominicaland"
-
Now rethinking things and am interested in some suggestions for places that are not a 3-course prix-fixe meal. Tabla/Bread Bar are still within budget, but Eleven and Gramercy are pushing it. Also, can someone give me an idea of portion sizes at Tabla/Bread Bar?
Jenny
None of them are stricly prix fixe, those are just an option -
-
Not anymore!!
Seriously, they do cash box? Do tell.
-
cue oldtimer explaining how east village was a broker rebranding of the LES... kinda like 'hudson heights'
-
Just curious, does anyone have any idea about the food cost percentage at Yasuda and other traditional sushi shops in the United States? In Japan, the food cost percentage is about 30% at normal restaurants, but it's much higher, about 40 to 50%, at traditional sushi shops. Moreover, it is said that if you kept on ordering toro only, the sushi shop would close down, which means that for toro nigiri, the food cost percentage is very high. In fact, a sushi shop can lose money for every toro nigiri it makes when the toro price is extremely high.
Just wanted to tell you that running a sushi shop can be very tough.
Can't say for sure, but I will find out for you -
My kneejerk reaction is that at "real" sushi bars, in Manhattan and other city centers, the food percentage can't possibly be that high because of overhead, HR, etc., whereas outside city centers, they could be, but they're more likely than not non-Japanese. Couter-intuitive, I know.
-
I'm trying to figure this out as well...since work is preventing me from going somewhere else this year...(South Beach is actually quite tolerable on NYE).
I guess it's probably worth checking to see what D&C and PDT are doing...although my friend wants somewhere to dance...
as for food, I figure that part is best done at home....
the best NYE in NY I've been to was years ago...involved me, Giorgio DeLuca, his (and another) Tribeca loft...and about 20 women....and scrambled eggs with ossetra caviar at 4 a.m.
Keep me posted, I'm similarly trying to figure out as well - will probably have 6 or so friends, there might be some karaoke involved but either way we'll be on the roof at midnight to see the various fireworks and balls - I think Nate's been up there, or was it eliot?
All the dance clubs will suck and suck your wallet big time, I might have a dj gig tho, if so I'll post it
-
I say, let's go by voting districts....
no no no, that's just not right
(yes I just argued with myself)
-
See I think people are bunching together Gramercy, Flatiron with the east village -
Why don't we call it what it is - the Lower East Side; nothing more, nothing less
I say, let's go by voting districts....
-
To be honest, Robert's is actually a really good steak and fits your budget - but if mostly females - you'd probably want lighter fare - can you provide an idea of kind of cuisines for dinner? Also, if your staff liked Ava lounge, I can make a bunch of reccs along those lines. Although it seems like you need to out-do yourself every year. Have you considered Karaoke?
-
If your staff does not include females, or those who enjoy flesh - Roberts/Penthouse
-
but after Esca, those places can't hold a candle to Babbo, Lupa, Otto, Del Posto, Peasant, Il Posto Accanto, Del'Amina, Bellavitae etc....
as for neighborhood eateries, I've eaten at Eatery, Vynl (which also has a Chelsea branch) and Marseilles....and they're basically glorified diners compared to places like Little Owl or Savoy.
midtown/HK does have Japanese and the four stars. it also has the best African south of 125th and the best Manhattan Asian outside of Chinatown. It also has the best Manhattan Greek (the only good Greek restaurant downtown is Snack Taverna/Snack).
Well, I think Alto and Abboccato (dunno about Alto after what'shisnames departure) deserve to be on your list, but also I know what you're talking about - I might go down to Crispo for an Italian I really like. I think midtown is unique in that any good Italian has long since been flooded by tourists and suckified
If you ate Japanese and I ate Italian as much as eachother, we'd have different opinions
best African, you mean Queen of Sheba? And Asian would be... ?
Will get back to you about eateries, I haven't provided the best examples
-
I am a huge fan of devi, I would strongly recommend it, they are executing at a level that even though they are serving adventurous Indian food, it can appeal to most palettes -
I think they'd also love Eleven Madison Park & the Modern - stellar setting, food, service
If you'd like to transport them to Tokyo, please do try Aburiya Kinnosuke. It's important that you dine somewhere where you cannot pronounce the name.
-
The other big advantage of Midtown is the number 7 train, which gets you to a lot of the best places in Queens.
-
midtown/HK is missing the neighborhood eateries (places like Little Owl, Shortie's, Back 40, Savoy), Italian and winebars.
See I dunno about that, I mentioned a few Italian places, and there's tons more (becco, roberto passan) as long as you're not talking about Carmine's or the Olive Garden - and it's places like those that mar the neighborhood, Cassulella just opened up and there's others -
Neighborhood eateries, well, Eatery, Vynl, Marseilles, HK, 44x, 44 1/2, ... I dunno, you tell me what's a neighborhood eatery....
Granted it's not as exciting as downtown as a whole, but, I eat damn well and dodge tourist buses - I don't think it's any coincidence that a shit ton of chefs live in the neighborhood.
I'm not your bitch, bitch just opened up at 42nd and 12th, and it's damn good...
-
I will have to try that -
I've always been fond of the hummous at Sahara Grill at 7th Avenue, maybe 39th Street? All their middle eastern specialities are really good!
-
midtown (really only for the four stars, Japanese and expense account places...it's lacking in everything else)...
I dunno Mayur, I would argue pretty strongly for Midtown/Hell's Kitchen, ESPECIALLY if you are combining Midtown East and West. Similarly, . I'm a bit skewed, my residence in the Kitchen and probably dining out Japanese disproportionately, but objectively I'd maintain that answer -
The strip of 9th Avenue between 34th and 59th Street has long been considered the international culinary center of Manhattan; you wouldn't find such a concentration and wide variety of #1-#4 below, more of #1 skewing eastward. I'd say since the 90s the rest of the city has gotten up to speed while hell's kitchen has aged and declined, but plenty of new stuff has popped up -
In a matter of several blocks I can go from Kyotofu, Shimizu, to Sugiyama & Yakitori Totto, the Modern, everything at Time Warner Center (Masa, Porterhouse, Cafe Gray, Per Se, Asiate), now the counter at Beacon, Bahn, Toloache, Aboccatto, Jean-Georges, Le Bernadin, Alto, Esca, Quality Meats, Anthos, Tehuitzingo, Tulingo Del Valle, Esca, Insieme, Daisy Mae's, GR, burger joint, Nobu, - now, that's just on the westside, mostly centered around the west 50s (with a few exceptions closer to 42), and I probably missed a bunch. Living downtown and in brooklyn, I always considered midtown stuffy, overpriced, and expense account. Nowadays downtown is also overpriced, so what's the difference...? Downtown will always be younger, hipper and more exciting, but eating out in the east village, for instance, there ARE now plenty of outposts/foodie destinations, at the same time, I always feel more liable to strike out there as well.
Anyway, armed with an NFL-like ability to hurdle tourists, i guess i'd argue Midtown is the best neighborhood for food by these criteria
1) Destination restaurants
2) Neighborhood eateries
3) Ethnic markets or take out
4) Great food stores (grocery, butchers, bakeries)
-
Touche... I was thinking Terrace on the Park out by La Guardia...
I think Grimaldis is the perfect pizza destination for a tourist. Its still my favorite Margherita in NYC and is located at the most beautiful bridge and view of any downtown in the world :-)
-
it wasn't the budget part per se that would have been the issue with him ($125 is about right for a dinner omakase there...unless you're really going to town...light appetites could even do it for less)...it was the salmon thing.
with Yasuda always say "serve me what's good today'...asking specifically for salmon (and the kitchen dish....unless it was eel) pegged you (unfairly) as unworthy diners.
I admit my handling of the situation wasn't entirely smooth, although I certainly made a point to say we wanted him to serve us what he thought was best. Do you think it would have changed matters if I had said "I heard you've had some very good salmon lately, we'd like to try some"?
-------
Separate question. What, if any, would be a good way to give some limited restrictions?
I'm really not a fan of clam or octopus. I've had a wide range of each of these. When clam is bad, it's rubbery and bland. When octopus is bad, it's unbearably chewy. But I've had example of both that were clearly high quality. I feel pretty confident that I've had about the best there is to be had of these two items, and while peak examples are just fine, they still don't do much for me (although in western cuisines, I love me sum properly cooked octopus). They just aren't what I want to spend my resources (both money and stomach space) on.
So I ask if there's any way to give that instruction to Yasuda without sabotaging the meal. And, perhaps more importantly, the best way to give that instruction to other sushi chefs but still let them know I mean business with everything else.
And what about some more expansive restrictions?
My girlfriend is pickier than me. She's still pretty adventurous by most standards, but she won't eat roe of any kind nor clam nor octopus. When I have to start telling sushi chefs that, I get very nervous that we won't be taken seriously; that we're going to be perceived as white, dragon-roll-eating, boobs (not that there's anything wrong with that) who read somewhere to ask for omakase. Clearly, that's what will happen at Yasuda, but any advice on how to cope with that elsewhere?
OK I replied to someone
"Last time I went to Yasuda all my dialogue was in Japanese, so I kind of forget exactly how it went down, but I'd say
Ask for the omakase and how much it is, they might give you a range or ask you how much you want to spend, you can then tell say much you want to spend, or just start with the set price, be sure to tell him what you DON'T like (I always nix any cooked shrimp and tell them that shellfish is not a big priority for me), and then when you reach the conclusion you can then go back and get any of your own favorites or anything you really like from the omakase. If you tell them you want to spend a lot then that might be the difference between chu-toro and otoro or something like that, but remember, you are ordering this way because you want what the CHEF recommends for you, so go with him, and then go back and fill in what you like. Have fun! That will certainly make it easier for the chef"
Now these are general instructions for really any sushi chef. But as FG notes Yasuda is a bit special, he has a very high opinion of his techniques and ingredients, but he's also earned it and delivers on it - I don't mind his pride, some do.
I've gone to sushi in NYC with very experienced Japanese guests who only eat shellfish, or some who will eat anything but. I similarly give some rough guidelines. You're not going to sabotage or not be taken seriously if you tell them your dislikes - if anything, it will help.
You said it yourself, it's the best sushi that you've ever eaten - despite the shitty situation - really, chronologically, you were put between a rock and hard place - a 20 minute wait and the Japanese obsession with punctuality (I still don't know how I was able to live there) - which won't be repeated.
A singular experience that makes it definitely worth a repeat visit for you.. but yeah, you've never gotten your pound of flesh, or toro as it was...
Late-night sushi options?
in New York: Dining
Posted · Edited by raji (log)
Sushi Seki (2:30am) and Ichimura (12am) are your best bets... If you can get there a little earlier, please go to Esashi (LO 11:30) - it's in your hood