raji

precisely

Me too. Check this out: In 2005, $10.00 from 1971 is worth: $48.26 using the Consumer Price Index $39.00 using the GDP deflator $48.15 using the unskilled wage $77.22 using the nominal GDP per capita $110.51 using the relative share of GDP I can only imagine a NY goomba from that era, knowing NOTHING about sushi, dining there. "Man that's pretty expensive when they don't even bother to cook it for you..." Think John Travolta, Saturday Night Fever

I've had some really good meals at Souen, the Macrobiotic Japanese. I was surprised to read that the whole Macrobiotic thing came from Japan in the first place. The owner is really passionate about it and it's probably the only organic restaurant I'd want to go to....

Well that's a situation I find myself in constantly, but never with that FIRM price restriction.. Must be a company policy or something? It's a litle further south but otherwise it fits into your restriction - hlow about Dylan Prime? They could get the Ribeye or split the Porterhouse. Otherwise I'd echo the Agelo and Maxie's suggestin, cuz all their steaks are under $30.

So which is still open and is the menu the same? I'll often wind up either there or NY Noodletown if I'm not up on where is good and bad in Ctown, because they've been consistently great over more than a decade now....

Weren't there 2 Chinatown locations, the original underground one and then the 2 floor one on Mott or Bayard?

weisenheimers

hell's

You may know it as Myanmar, but it will always be Burma to me.

I'll definitely be by for the $45 course, has anybody seen 13 Tzameti? Cuz that will give me a reason to go to Film Forum and therefore Chanto....

I also often eat the blintzes at Veselka, I guess I find myself there about once a year. They're not amazing but I don't know that blintzes CAN be amazing. I image the best would be in Greenpoint where there's that whole Polish population. Anyone else have an opinion on Veselka's? My college roommate worked at a place called "Blintz" on 3rd avenue at 11th Street. He was from suburban Mass and the owner was Israeli. Needless to say, they lasted about a year.

OK! I'm gonna check that out. Any others, perhaps closer to the kitchen?

I do! I leave Manhattan, cross the Brooklyn bridge, and go to Noodle Pudding! I can't find a similar Italian price/quality matchup in Manhattan, but if someone knows, I'd certainly like to know.

OK I have to apologize for relaying old info; it was certainly one of the better ones, but I haven't been there in more than a year, so that explains that, but And the Queens one was really good when I last went 5 years ago.... Anpanman....Which izakaya's do you like? Riki? Donburiya?

Yeah Ariyoshi is one of the best izakaya in NYC, maybe only Riki and a couple others are better in the collection of leftovers from the 80s bubble economy..... For some reason the Sunnyside branch is even better than Manhattan. They do a lot of izakaya standbyes reliably well, I'd highly recommend it...

My retorts - SE - why not? 10 minute cab, 30 minute lunch, 10 minute cab back, that's 50 minutes SE - Superfine's not superfine but they make a steak sandwich with pesto that's really really damn good. comes with fries, too! And you can get a beer with lunch! SE - Noodle Pudding can't change it's name because the affable owner who's always there, his last name is Noodle Pudding in Italian Popeye's tastes damn good

I used to live in DUMBO Given the time restraint... I'd hit Fascati's on Henry - best damn slice in that area Not sure Noodle Pudding is even open for lunch, but that's my favorite Italian Restaurant in the city - The Thai place on Henry just before Montague is really really good too - Hop in a cab or bus down to DUMBO and grab lunch at Superfine - their steak sandwich is sooooooooooo delicious Or grab a medium pie @ grimaldi's. Both seriously worth the cab ride - The habibi place on henry is also good. But FIRST, please go to fascati's, it's so damn good... Otherwise that area just completely sucks, I'd take a guilty pleasure and get some Wendy's or Popeye's. If you're going to consume fat, might as well do it right!!!! I'm picking my brain, there isn't much else good until you get to Atlantic...

i'm in Japan right now, can you ask your teammates which their favorite is? And do they have one in Ikebukuro? Chanto has to be the quietest Japanese restaurant opening anywhere downtown that I can think of.... I'd rather have that than the freakin' circus surrounding Iron Chef Morimoto Their menu reminds me of the high-priced Japanese influenced continental cuisine available in such Tokyo neighborhoods as Aoyama, Nishi-Azabu, Minami-Aoyama, Roppongi, etc.

Soba-ya's soba and UDON are GREAT, I think their Ramen is good enough but not in the class we're talking about; Santouka, Menkuitei, Rockmeisha, Minca, and I guess RaiRaiken... I still insist people go to SABURI on 30th and Lexington, they have several Ramen that are the best of their kind in NYC.

I found this paragraph interesting because just about every other word is something that I have no idea what it means. Raji could be making all this stuff up for all I know. ← And I thought I was in the sushi snob thread.... That said, usually they have a dozen or so things that they make their own. The sushiya I went to tonight had raw Katsuo bonito (as you know it's ALWAYS cooked), a few rolls they invented, as well as a more extensive otsumami appetizer menu, "oomori" laaaaarge versions of their ikura salmon roe and uni sea urchin, and so on. Midorizushi of umegaoka, another favorite of mine, has an anago conger eel that is wider than my head, as well as an "aburi" seared sushi menu. NOOB!

Wow I'm flattered! And I can't believe I produced such a long post in the first place. Well you'll all be happy to know that the sushi compass has been recalibrated, a week in Tokyo has passed and very good sushi has been consumed. Unfortunately I am not really looking forward to paying triple in NY for the same quality as here.... Few notes - I'll take a sushi chef who spent his years apprenticing and honing his craft rather than learning English, and honestly, who'd have time to do both... I also cringe at "creative" sushi but Seki pulls it off making it even stronger.... Boring and uncreative??? You're there for the taste and preparation, if I want a nightclub I'll go to sushisamba.... I would say of all the Japan sushiko's I've been to, their menus share more in common than any other cuisine I could possibly think of. I think of a Sushi bar as the front end of a dock and fish market manned by samurai knivesman. It's success or failure depends on every link in the chain... That said, usually they have a dozen or so things that they make their own. The sushiya I went to tonight had raw Katsuo (as you know it's ALWAYS cooked), a few rolls they invented, as well as a more extensive otsumami menu, "oomori" versions of their ikura and uni, and so on. Midorizushi of umegaoka, another favorite of mine, has an anago that is wider than my head, as well as an "aburi" seared sushi menu. However, the reputation and standing of sushiya's here not only rests on their ongoing quality, but where the head chef apprenticed, his lineage, etc. There doesn't seem to be enough of that in the US whatsoever, and that's unfortunate. Good sushi in the US is often a matter of finding journeymen Sushi chefs who ventured to America possessing a very very Japanese skill...

well that is probably just personal preference. The northern style of ramen from Kyushu will have a thick and oily broth. Whereas people from Tokyo prefer a lighter shoyu broth. You can't lump the Japanese as one entire group, account for regional styles. I know plenty of people that prefer a thicker/oily broth. Different strokes for different folks.... ← I love Tonkotsu-ramen. I don't like a thin broth. I think I'm gonna have to grin and bear it and go to Minca once and for all and settle this! I think I said this earlier in thread but the concensus among others was that their ramen looked a lot better than it tasted. While I appreciate how Japanese excel at food presentation, I only care about the taste.

Total Izakaya pricing, so most things are in the $6-$12 range, and I hate to say it, TAPAS STYLE

In Japan, China, Taiwan, and Korea they sure do. I bet in Thailand too. All the fast foods localize... And in the US I'm pretty sure there's been a teriyaki mcchicken and thai chicken salad.. but I think all that belies the point, that's like saying that the Big Mac is german food

I think Menkuitei might still be best in Manhattan, with Santouka in Edgewater on top still...