raji

Yeah I have to admit, I respect your posts too Daniel but if you've never been, then your whole tirade lacks a bit of credibility. This isn't like when Starbucks came or even Kmart or Target. Starbucks gouges us and ruins the look of neighborhoods, and Kmart and Target inundate us with CRAP. I can't really hate this chain when I am forced to pay $5 for a half gallon of freakin' orange juice. It's good to know that to buy groceries at their prices I don't have to go to the projects. This isn't necessarily the gourmet stuff but it's very good quality at a very cheap price. It's bad enough that I have to wade through the litter that our friends from Jersey leave us, they get to fart smoke from their SUV's in our faces and laugh at us from their Trader Joe's? I'm glad TJ's is coming, it's well deserved, and I'm sure it will be successful. They might only break even but they have their flagship store here. Come on this is one of the few GOOD things to come from the suburbs... I've only been there twice when out of town, but when I went in, I had the same look in my eyes as when my Japanese tourist friends storm down broadway buying up Levis....

Venison too...

That's because the US began it's ban of Japanese beef in 2001. Before then, and before the celeb-spouting "Kobe"-beef stupidity, real Kobe and Matsuzaka could be had in NYC. I think Seryna had steaks of them, i dunno that was a while ago. So, it's not cost so much as the law. Law notwithstanding, if they can flash-freeze fly over fish why not beef? Mind you, that beef is pretty damn expensive in Japan too!

The tab was over $250pp

Well, check the time-stamp of my original post - I posted that after an alcohol-fueled evening and can't go back and edit it. I could be mistaken. I know it was Wagyu, I suppose it could have been American-bred Wagyu, though I remembered the chefs saying it had been shipped. Now that Japan only recently began importing US beef again, the US only recently began importing Japanese beef again. Recently, as in, less than a month ago. Me and my friend recall Nao-san saying it was from Japan, but we didn't give him a polygraph. Either way it was Wagyu and delicious, but maybe you can tell me if I was lost in translation. But how can you say "never" and then say you could be mistaken?

I used to go to mamoun's all the time while attending NYU. This was a decade ago and I still go when I can. While diminuitive I haven't found much better a falafel...something about theirs. There's a few good places on St. Marks and now LES but still not as good...

I pass the 42nd and 11th location every day and I have yet to go in. Maybe I should have looked closer at the menu but I couldn't justify paying double-digits for something as pedestrian as a sandwich, no matter what is in it. Now this may be blasphemy on a gourmet board, but I cook a lot more than I eat out. I used to scold my co-workers for buying $9 Bottino takeout every day, when I'd spend the same on a ball of fresh mozz, basil leaves, tomato and balsamic vinegar, and not dry out the mozz the way they do! And, you had to weigh their lunches down with your drink or the wind might blow it away. If you're on a diet, you should be saving money on food, that simple!! That said, I guess I'll try it out one of these days...

Click the link in my previous post. Apparently it's by stealing tips and treating it's workers like shit.

Anyone ever been to an East buffet? I think the closest is in Flushing. check this out http://www.nmass.org/nmass/justice/eastbuffet.htm

I once ate kaitenzushi in Tokyo that gave me such a virus that i lost 10 pounds out of my various orafices within 12 hours. Atkins is for pussies!

I go to the where the cabbies hang out where you get rotating specials of Indian food. It can be quite good. And for $5, I violate laws of physics stuffing food into that tin container... Other than that, Churrascaria is great. I'm racking my brains but I just don't think the allyoucaneat concept bodes well in Manhattan, perhaps more in the outer boroughs. And all you can eat sushi induces vomiting etc.

I'd totally hate to lose 2nd Avenue deli, and all landlords are super-greedy so they probably squeezed them somehow!

http://www.raji.com/blog/archives/2005/12/...funny_as_c.html

You know, funny thing about that video. I think it most appeals to foreigners who have lived or had some experience with Japan. Not a single one of my Japanese friends would laugh along with this video, I think it pokes too MUCH fun at Japanese... There's enough truth in it that it's hilarious to me... BTW the subs are an exact translation of the VO...

After talking to some Japanese friends tonight, I'm going to reiterate NOT pushing the spending limit when you omakase at the sushi bar. Apparently to most, it's rarely done. When you are saying "omakase", it's like saying, I'm up for anything, whatever it is going to cost. This makes sense as the first I've heard of assigning a numerical limit to the omakase I've heard of in NY...

You're welcome! I reconvened with some people who I would consider experts on the field. Japanese but also business-owners in Manhattan, meaning, peers aren't going to BS them. The consensus is, for tuna and toro, kurumazushi takes the cake. For overall sushi, Yasuda takes the cake, but, among Japanese, they can't take his attitude!!!! We Americans don't mind but they do. Sans attitude, Gari still takes the cake. That said, unless you are an A-hole I don't think you are being served inferior sushi. Next time, go to one of the above, and let it slip that you are from the magazine "New Yorker" Japanese food is transcendental and I just had another experience at Sugiyama - check the thread!~

OK, unfortunately I don't have pictures to provide. I was brought to Sugiyama tonight by a friend of the owner and we were promptly seated at the counter, front and center. Pictures woudl be verboten. The lighting is a bit bright and the decor pales in comparison to a lot of places that have opened in the past 3 years. That said, Nao-san's (Sugiyama) warm smile more than makes up for it. The sake (nihonshu, "sake" is a general term for alcohol) was flowing tonight, and we moved from Sapporo Reserve at first to 3 bottles of superior Niigata nihonshu. Thanks to the heavy flow of alcohol I cannot provide an exact account and if I get the order wrong, forgive me. At first we started with a trifecta of ANKIMO (my favorite), crab innards and the roe from a a fish I forget. Next was a course of Japanese otsumame such as edamame, a small crab, a gelatinized pit of a peach, sweet beans, and more. Soon came a course of sashimi that included scallops, kanpachi (yellowtail belly), tuna, uni, and more. After that, a light soup made of an egg wrap that included the same scallops. The coup de gras was a course of WAGYU, real kobe beef shipped from Japan, marvelously marbled. We cooked it ourselves over a heated rock alongside various mushrooms, with special salt and butter supplied. This was sublime. The beef itself was unlike any you can get in NY. Mushrooms and peppers we cooked in the resulting tallow and butter, and we ate them along with the included garlic chips. The next course included a Tuna tataki tossed with greens, a kunamoto oyster, and more. The last course before dessert was a broiled TARA (codfish), where the fish meat tasted almost as good as the beautifully carmelized skin, accompanied by a sort of CHAOHAN (fried rice) and whatnot. Last was a dessert of some sort of dairy alongside some sort of citrus. We drank 3 bottles of amazing sake and the cost was upwards of 2.5 c-notes per person. This is not a place you go every week. But, with the ingredients employed by Nao-san, I cannot blame him for the cost. An equivalent meal in Tokyo would cost the same. The beef, scallops, and many of the vegetables are simply unattainable here. Is there better sushi, sashimi, yakiniku and rice dishes at separate Japanese restaurants? Perhaps. But Sugiyama excels at a complete tour of Japanese cuisine, supremely matched by a perfect sake list. All of the the sashimi was absolutely melt-in-your-mouth. The Wagyu (true "kobe" beef) was sublime. In one sitting, I don't think you can do any better in NYC. Still, highly recommended. And guess what. Nao-san says "irraishiemase" as much as he does "thank you very much"! Meaning, round-eyes, enjoy!!!! Hit me with questions!

You're welcome! I am also an unofficial Japanese cultural ambassador. My history with our friends to the East dates back to my upbringing in Westchester when I was told by my school to mentor and orient all the incoming Japanese students...this was during the 80s when we were flooded by all the families getting rotated over here - many fond memories of some of the home cooking I got from my friend's mothers....

Thanks! Not trying to confirm or refute, but I'm going to try to answer your latest posts... Moriawase is like a smorgasboord or variety, it's common to see, say, a kimchi moriawase at a yakitoriya which will get you 4 different kinds, or a yakitori moriawase which will get you a few skewers of many different kinds. I think one cultural thing about Japanese that's being lost here is how inflexible they can be! Moreso in Kanto (east) than Kansai (west). They really do like to stick to the letter of the menu. Try asking for a dish or a cocktail to be prepared differently, especially in Japan. At the same time, it's America! Most left Japan for a reason. So, they're happy to take part in our American custom of tipping, and can be more flexible about preparation. Just strike a balance and everyone will be happy. That said one of the few opportunities to order outside of a very well-maintained menu is at a sushi, yakitori or other counter where you are interacting with the chef and can ask omakase or for what they recommend (osusume). IF there is an omakase on the menu, or an osusume menu, it's probably based on what is fresh, inseason, and appropriate. For instance, the hottest day of the year it is customary to eat unagidon, or on NYE, soba, or on a hot summer day, hiyashichuuka. Now, doing this makes you more DENTOU (traditional) than your average Japanese, but if you want to, go for it! But, it's not like knowing those few words will unlock a magical treasure trove of Japanese food, it just makes you another eccentric New Yorker. However, as I said in my other posts, I am available for rental if you'd really like to track down the good stuff, in Japanese if necessary. ;-) I feel like so many people are intimidated by Japanese culture and cuisine, when the Japanese staff are probably just as intimidated by you. I'm sure many paisan have tipped of sushi chefs with their rolls of 20s, in fact I'll ask, and it's not like Godzilla and Mothra are going to swoop in if you do too. This is NY, money talks, BS walks. They didn't open restaurants in America to exclude Americans, and the dream of all owner-operators has always been to have Japanese nationals and foodies like yourselves eating their good food in harmony The other thing about the sushi omakase is, when I haven't set a limit, I've probably had the best experience. Setting a limit can be a little bit of a buzz kill, but when "omakase" literally means "have your way", well, you probably want that gesture of trust that he isn't going to gouge you either. If you've eaten sushi as much as most people here, you should be able to stop the bleeding easily as necessary. And if your date keeps ordering the otoro, she's a gold-digger!

Most sushi restaurants, if you sit at the bar and you are close to the senior chef, you can ask for "omakase". I kind of get into it here: http://forums.egullet.org/index.php?showtopic=79444&st=30# I've ordered omakase from a table, letting them know what to exclude and what I like and don't like... The term is used loosely but I'm going to pay closer attention to it next time I'm in Japan. From having lived there for a few years, it usually only came up in the context of a sushi bar. Most restaurants are smaller and owner-operated so it's quite easy to just ask the chef or servers what their "osusume" (recommendations) are, and most places have daily osusume menu which point to seasonal specialties. Meanwhile, many restaurants are simply known for this thing or that - a particular type of donburi or noodle dish or fish dish, so people just "know" what to order. The food press is crazy like that in Japan, especially on TV. But in the case of a place where you're doing several orders, like sushi, yakiniku, yakitori, kushiyaki, etc. etc., it's not uncommon to do an exploratory order to see what we like, and then go back to the things we really liked.... Yasuda is tops, BTW. The head sushi chef/owner-operator HAS to be a character, as they are putting their face and name on their food, and he's one of the best I've ever seen here or there... IF inquiring minds want to know, I'm going to Sugiyama Saturday night, and my host is a personal friend of Chef Nao, I can ask them what they think...

But it's not kosher, so it's a moot point if that's one of your requirements. ← I'm half South Indian and half Jewish, which makes me 200%, and makes this whole thread pretty hilarious! I'm sure the South Indians get a laugh that the beef and lamb and chicken-eating Jews are making sure their very strict vegan cuisine is kosher....

I am going to Sugiyama Friday night. I don't see an update to this thread for 3 years - is there a new king of kaiseki in Manhattan or just trendier ones? Speaking of which, the last kaiseki I've been to this year was earlier this year at Megu, when I was fully aware that I was paying for the address, room, and staff...

I'm going to have to try Chennai Garden; I haven't been off of Lexington since Mavalli Palace closed down, which, while always empty, was only a bit lower than Madras Mahal for a much better decor. Sounds like everyone is sick of Madras Mahal? I still get the consistently best food here, however, I'm starting to think it's because they use more ghee. Watch it here, you are talking to a born-and-bred south Indian here (half at least) That said, i think some of the less ghee-y places taste more like my dad used to make - then again, he never used ghee, only butter and safflower and canola oils, because we were already getting chunky growing up American... Udipi is real good; and yes, avoid all buffets - but sounds like I really must try Chennai Garden...

I tend to agree with you here, this makes Yasuda even better - ou don't have to be a nut like me to have a consistently great experience there. We wouldn't be all here discussing it if there wasn't so much mystique surrounding Sushi, and that place in particular is low on the mystique and very high on the quality. Other places can be intimidating, especially when the check arrives!

I agree with you to a certain extent, that a foodie is a foodie! And, I'm not Japanese at all (lived there recently), but fluent in the language and culture, and as a foodie, Japanese is one of my specialities. You won't see me weigh in on French or Greek because I'll be the first to admit those aren't my targets. However, how much would you value the opinion of a Japanese tourist telling you where he just had a good hamburger? (many of whom eat them with a fork and knife) Hate to get even more cerebral about FOOD, but here we go, and keep in mind we are talking about upper echelon sushi here, not going to get some rolls and a wasabi buzz... I think naturally your average native Japanese person can discern better sushi than your average American diner...but I think this speaks more to a desire for authenticity and quality of fish and preparation and rice. It's just a matter of lifelong experience. My palette changed living there and, after a week or so, when I go back, it still does. However, that same Japanese person might never appreciate the amazing pizza I am feeding him or her, and might not be a gourmet whatsoever. So you are right, in that there are just as many people who can discern good food here as there are there, but statistically, you are wrong, in that you are probably a lot safer taking the advice of a native on this one. Now, I am a rampant foodie multiplied by various immersions in Japanese culture, so my radar is even better than most Japanese, believe it or not. But, it also took years to develop that. Now, as for going with a native, I think there is a general perception that you'll have a better meal that way. Sushi is one of few foods you get prepared right in front of you. Sushi chefs can be very complex people. I won't name names but I can tell you that certain top NYC sushi chefs have told me that they'll even serve an inferior end of the same kind of fish to a table of customers who they don't think can appreciate the difference between that and the better cut will go to customers who they think WILL appreciate the difference. This is the exception to the rule but it happens; it may not be professional but when you pay as much as they do for the fish, I guess it can be understandable. We are all foodies if we're here but we also must admit that most NYC sushi places are flooded by gastrological tourists of Japanese food who often go for quantity rather than quality. At the same time, most chefs are in America for a reason, sometimes can't stand their oft-picky fellow Japanese, and wouldn't discriminate like that, but can also certainly tell from your order if you know your shit or not. A lot of Japanese sushi chefs also see their sacred art being bastardized in the form of generic "Asians" marauding as authentic Sushi restaurants, or the the inclusion of things like the spicy tuna or the boston roll. If you've trained for years and years at perfecting yourself at something like this, this alone can be very discouraging. Now it's NY and we're a melting pot, and that's also supply and demand for you. Even Yasuda was mentoring an American dude. But I think many are not expecting a non-Japanese to know their stuff. Hence I open my mouth, because many sushi chefs are pretty stubborn about refusing to speak English. The biggest difference may be that most Americans order off the menu while most Japanese order "omakase" and thus begins a bit more of a journey with the sushi chef. Usually I'll tell him I don't eat the shrimp unless it's amaebi and then name the shellfish I avoid. If I'm paying those kind of dollars I want to use them well. Now 9 times out of 10, at this point, the question will come out why do I speak Japanese so well, and thus begins an additional conversation where he gets to know me a bit. Does this mean I get fed better than the guy next to me? I dunno but it certainly can't hurt that I can appreciate the intricacies of his work. My Japanese associates will often ask a lot of questions about where the fish came from and what season it is. 10 minutes can often be eaten up talking about a remote part of Japan where this particular fish breeds. Japan is an island nation and your average Japanese knows hundreds of kinds of fish more than your average American. They just don't know what they are called in English if the name exists at all. So if you are ever wondering about what all the yapping is about, there you go. Now don't take my post as being sushi snobbery, I think I am a bit more like Japanese who don't eat sushi daily or even weekly. It's more like a steak which you might be in the mood for every month. But I'm always accomodating of the company I'm with, so sometimes I'm at the bar, sometimes not, and it's not like I'm going to laugh at somebody for ordering a spicy tuna, there's a reason it's so popular. So if you've scrolled all the way down, now you know how passionate I am about sushi and Japanese food in general, and the point of this post was, if you want it done properly, I am available to accompany you to any of the top places, free of charge!