raji

I went to RaiRaiKen for the first time in 2 years tonight. I had a totally serviceable shiyoramen. Chef and waitress were japanese, only kitchen staff Spanish. This is unfortunately an issue at other places... Anyway, I've had worse ramen in Tokyo, so that means this place is still really good. I still urge everyone to try Saburi tho... I would have taken pictures but usually I don't want to look like a tourist while I eat you know??

What's her level of involvement at Hell's Kitchen? I still think that place is tops and why isn't it mentioned more in this thread?

I kind of agree with the poster who doesn't like to travel too much just for a burger. There are amazing burgers out there, and I've had some of them, but I normally don't want to get it together to go crosstown in this cold just for a burger, which I know is kind of sacrileges in these circles, but something about a burger makes it so... That said, Corner Bistro has been consistently great for me going on 10 years - always cooked to my order, tasty as hell, delivered on that cheap-ass paper plate, and even cheaper beer on tap. What's better, the bartender is a rabid Mets fan who knows more than any of the guys on radio. The only concession of being dragged to the Meat Packing district is knowing that I can stumble into Corner Bistro at 3am and get a perfect burger and fries for takeout, talk about the winter meetings with the bartender, and still have cab fare left over. Now that's a great burger!

Nope but I have a 5:15 at 52nd so I will check it out and report back on their lunch/dinner offerings...This is the place I almost went into thinking it was Tehuitzingo...

I'm not sure if it was just you or a couple of other people who mentioned Tehuitzingo, but I live in the neighborhood and had no idea, finally checked it out 2 weeks ago. The tacos were GREAT. You know you're getting the good stuff when you see all the Mexican delivery guys going THERE. To top that off, I bought a couple pounds of their marinated enchilada meat, cooked it up with black beans and rice etc., and have been bringing the most wonderful burritos in for work every day. The enchilada pork meat is marinated in red chile with hints of mole and some smokiness - the amount of flavor this imparts breaks some laws of physics. Really great. I also bought some corn tortillas and reverse engineered their tacos. But for 4 bucks, if I can I just go there. Thank you Egullet!

Well to answer your 10:17 question, Kurumazushi is the B-E-S-T. The other 3 I'd say would be Seki, which I haven't tried yet but as Sushihatsu that was the previous B-E-S-T, Sushiden and I guess Ushiwakamaru which I guess I have to go to again. I didn't have a proper meal there, the night I was there I was with a Sushiden exec and we joined the chef there. I have to catch up because I was in Tokyo for a few years! Sounds like you are really going for the authentic sushi bar which to some of us, tastes the best. Sugiyama and others are kaiseki...Bond Street, Nobu, Next Door, etc., I've been dragged to many times and I hate paying for the room, the name, the reviews, and the snooty people working there. I'm sure it will be more of the same with Morimoto. Don't get me wrong Nobu's signature dishes are, to this day, delicious, but the sushi and sashimi there are completely average. I'm sure they hook up Bobby D. Anyway while not the most expensive place in Tokyo by a longshot here's a pic of Midorizushi of Umegaoka's aburiengawa which I still have dreams about jumping over fences. Just keep in mind that for the price of a meal at Kurumazushi, you can fly there.

Ahhh... good ol' Han ah rheum... I used to go there nearly every day when I was stationed in D.C. last...N.Y.C. anyone? U.E. ← Uh...there's a Hanh Ah Rheum on 32nd Street between 5th/Broadway. Try checking there. ← They should have it, but recently they carry less and less jp stuff. Def Sunrise Mart, Yagura, maybe JASmart, you can find all those @ superpages.com

Yah no way an all-you-can-eat can be part of this conversation. Although, there was one in Udagawacho Shibuya that had this really great Toro.. but we're talking NY. I definitely think there are an elite 5 restaurants and Yasuda is one of those... All the chefs I met at Komegashi were Japanese and did a great job with traditional sushi and also their "reconstructionist" creations - so in terms of fusion, i've seen a lot worse. I thought their ownership might be Chinese - I don't really care as long as a trustworthy chef is buying the fish and preparing it...

Waseda right? A lot of my friends are from there or aoyamagakuin I agree about Ushiwakamaru. Chef is a super-nice guy too, very devoted. I meant to post that but forgot the name, he was out of cards that night... You mean Komegashi got a bad review in a Chinese newspaper? I did read a bad review and felt it was undeserved. I think I it on here, and it was around the opening time. It's gotten a lot better. The chefs are all Japanese and the head is formerly from Kurumazushi and Nobu, so I think you're wrong there. No sushi conniesseur would eat at a chinese-run place, which is rough because Japanese run is the exception to the rule. Also, I said "for what it is", which is a bit of a spin on Sushi, but not like spicy tuna and sushisamba... I put Esashi up there because it's way downtown east village, but of a diamond in the rough, but I had an extremely good meal there - People may have strong preferences, but there is a proper way to do it authentically, and that is hard to find - Kurma you mean kurumazushi right? I've had good sushi at the bar at Blue Ribbon. I've also had good sushi sitting at the bar at Tomoe, despite the gargantuan size. But downtown just suffers a notch. Remember Sushihatsu? That place was the best for a long time...

Hell's Kitchen has been very very solid for me for years now - maybe it's because their menu hasn't changed much... it's damn good tho

Did I mention it helps to speak Japanese well enough to carry on a conversation with the ogisan....

Masa and Morimoto you are paying for a lot more than the fish. And why does Morimoto automatically win? At the top I'd place: Kurumazushi, Sushi Yasuda, Sushiden on a good night, and arguably, Komegashi and Esashi for what they are. Hatsuhana is also quite good. Haven't been to Jewel Bako but I heard that place slipped a lot. Some of the best authentic places get lower ratings here because they do authentic sizes, not the steroidization a lot of sushi undergoes here. You're supposed to be able to eat nigirizushi in one bite...

Maybe my disclaimer was too scary - It's not like I'm dining at Masa every night - and if I didn't trust the egulleteers, then I wouldn't have posted! But I definitely have some additional perspective having lived over there - as would anyone - I guess I will try it for lunch or something, they should put some music on daym! Did you get a chance to check prices?

Anyone been? I just got a THRILLIST mailing about it. It's close to my new office and I want to try. Disclaimer: I am a Japanese food super-snob, having lived in Tokyo and going back a couple of times a year, and having been schooled by some very good chefs over in the land of the rising sun.

Is the standard we're judging against PL? A client had me out to Peter Luger's for lunch last week, and it was an outstanding Porterhouse; I couldn't ask for much better of a porterhouse cooked and aged as it was. I guess some people here have had varied experiences with them, but I get the feeling they take continue to take it awfully seriously there. I'm not crazy about having to ship out to Brooklyn OR about rubbing elbows with so many tourists, and it's dining room is what it is, but I could definitely go there a couple times a year. For the same money, I would definitely go to MarkJoseph - It's Porterhouse was fantastic. And at least you are in a nicer setting, with a younger staff, and they're more accomodating for someone like myself, who can simply not put down food like a linebacker. Dylan's Prime was also very very good - I went there last year. Their sides were great, and they don't break the bank as much. I'm going to check out Old Homestead soon - a good friend of mine just moved into an apartment above it. Michael Jordan's was good ENOUGH to be eating in Grand Central... BLT prime is also definitely on my hit list - seems like there are many new steakhouses in midtown which are not being mentioned here..? Interesting discussion about how 80% of the premium beef is going to Japan - is this really the case? I also thought they stopped importing because of BSE, but I could be mistaken. Some of the best beef I've ever had was supplied to me by my friend who owns some of the best Yakiniku restaurants in Tokyo - check out my personal picture. All the Kobe beef in town is actually "American Kobe" beef - not from the Matsuzaka region in Japan which is definitely the best I've ever had... but I had this in Japan. I thought there was one Japanese restaurant in midtown that specialized in them...

I still think for what it is Noodle Pudding deserves to be on there. It's not often I want to eat among tourists and expense accounters (except when it's someone else's expense account! I had a fabulous run 98-00 where Apple Computer was lunching me monthly, and I got to try every worthy restaurant in Tribeca...)

Umaso!!!! Am I crazy or have I regularly seen ikura in the fish sections of Sunrise Mart and Mitsuwa?

I prefer Japanese tea; if you do too, go to TORAYA I haven't been there but my mom went and loved it. Ito-en has a similar place to showcase it's Teas - They have a kaiseki "KAI", so it may be there, or next to it, I forgot -

Yeah seriously if you're going to go through the trouble, why Bud?? Check these options out, from http://www.newyorkbeverage.com/merchant/in...sd&categoryid=2 1/2 KEG AMSTEL LT more 1/2 KEG ANCHOR LIBERTY more 1/2 KEG ANCHOR STEAM more 1/2 KEG BASS more 1/2 KEG BECK'S more 1/2 KEG BLUE MOON more 1/2 KEG BODDINGTONS more 1/2 KEG BROOKLYN BROWN more 1/2 KEG BROOKLYN I.P.A. more 1/2 KEG BROOKLYN LAGER more 1/2 KEG BROOKLYN PENNANT ALE more 1/2 KEG BROOKLYN WEISSE more 1/2 KEG BUD LIGHT more 1/2 KEG BUDWEISER more 1/2 KEG CIDER JACK more 1/2 KEG COORS LIGHT more 1/2 KEG DINKERLACKER more 1/2 KEG DOS EQUIS AMBER more 1/2 KEG DOS EQUIS LAGER more 1/2 KEG DOUBLE DIAMOND more 1/2 KEG FOSTERS LAGER more 1/2 KEG GUINNESS more 1/2 KEG HARP more 1/2 KEG HEINEKEN more 1/2 KEG HOEGAARDEN more 1/2 KEG J.W. DUNDEE'S more 1/2 KEG KILLIANS RED more 1/2 KEG LABATTS BLUE more 1/2 KEG MAGIC HAT #9 more 1/2 KEG MICHELOB more 1/2 KEG MICHELOB LT more 1/2 KEG MICHELOB ULTRA more 1/2 KEG MILLER GEN DRAFT more 1/2 KEG MILLER LITE more 1/2 KEG MOOSEHEAD more 1/2 KEG NEW AMSTERDAM AMBER more 1/2 KEG NEWCASTLE more 1/2 KEG PAULANER LAGER more 1/2 KEG PETE'S ALE more 1/2 KEG PILSNER URQUELL more 1/2 KEG RED HOOK more 1/2 KEG ROLLING ROCK more 1/2 KEG SAM ADAMS LAGER more 1/2 KEG SARANAC LAGER more 1/2 KEG SARANAC PALE ALE more 1/2 KEG SIERRA NEVADA PALE more 1/2 KEG SIERRA NEVADA PORTER more 1/2 KEG SIERRA NEVADA STOUT more 1/2 KEG SPATEN LAGER more 1/2 KEG STELLA ARTOIS more 1/2 KEG WARSTEINER more 1/2 KEG WIDMER HEFEWEIZEN more 1/2 KEG WOODPECKER more 1/4 KEG BUD LIGHT more 1/4 KEG BUDWEISER more 1/4 KEG FRANZISKANER(30 LITER) more 1/4 KEG SPATEN DARK(30 LITER) more 1/4 KEG YUENGLING LAGER

There is a "beverage center" on 23rd between 10th and 11th that I bet could do that - A quick check of superpages.com would yield their number -

AHAHAHA! So glad you hit the TRUE #1 locations of life-long Brooklynites! Debating the merits of different pizzerie in New York is a lifetime occupation, but for those on the east side of the river, there is ONLY Grimaldi's for thin crust, and L&B's for Sicilian. ← When does Anthony's open? I just read a blurb about them in New York magazine - could they be vying for the title? I haven't been to Difara's yet, many many Brooklynites sing their praises, but many of them are those who live out past Park Slope and like to thumb their nose at people living in Manhattans, so I really have to find out for myself. I was like that too when living in Brooklyn, "I don't need to go to your stinking Manhattan!", but I really want an objective take on it. I will say that your average slice shop is better in Brooklyn, with most of the pizza in Manhattan being made by Mexicans... OT: How do I post images? I think I have the same status as the thread-starter but no options to upload pictures - is that done elsewhere on the site? I say that because I'm looking at a 5-day culinary adventure as my best friend from Tokyo is arriving today and is going to want to go to the latest and greatest, and would like to post with pictures as well...

It's very tough to do an authentic Japanese restaurant in America, and I rarely see it accomplished. Totto was so authentic that I decided to give Aburiya a try when it first opened several months ago. I haven't been back since, but merely for lack of opportunity, so I'm going to go back again soon and write a proper review with pictures. The language barrier Bruni mentions comes with the authenticity. For my dollar, I want a kitchen who is fresh off the boat and knows how to make Japanese food properly, and in this case, a waitstaff too, because a lot of the cooking is done at the table. But I think I'm at a distinct advantage because I speak Japanese. At the same time, much of the staff speaks English there, even if it's not perfect they'll try. Dunno if you need to make a reservation WEEKS in advance either. If you go early you can get a table fine. Will be back with more...gotta reboot

Elegant WAS the keyword - thanks for the compliments! They've had only but positive feedback about it as well. If anyone out there needs a website for their restaurant, please contact me!

Yeah they must have a pretty good reason for that. Definitely the best Italian in Westchester (as long as you're not paying cash)

I'd love to know what you guys think of this site: http://www.mulinos.us/ Which I produced, for the #1 Westchester Italian, Mulino's. I had to review many of the sites discussed in this thread, as well as the sites of many other top restaurants, and I must say they really run the gamut. I've seen top restaurants with offensively bad or non-working websites. And many of the sites mentioned in this thread are really lead-in's to the restauranteurs greater businesses. The goal for Mulino's was simplicity...