ulterior epicure

david coonce. glad to hear you had a good visit. sound nearly identical to the meal i had (except the main meat courses). wasn't it friday night - and the two chefs alone handled the f.o.h.? wow. u.e.

Yes, the W.C. variety is sweeter and has a more buttery/creamy affect. The E.C. uni was much more briney, or "iodine-y" - my tastebuds remember "roasted garlic" too... That's it! I'm heading straight back there as soon as they get some in! Thanks for the tip jogoode!u.e.

It's been years since I've been to an OG - ahhh... those breadsticks and salads... know them well. My stomach is churning in nightmarish flashbacks... I must say, your plates of food looked pretty awful - worse than I've ever remembered them being. They just looked sloppy, er, like slop? Sorry it was such a disappointer. u.e.

1. Don't ever allude to any one product at Yasuda as being "better" than another - he will sternly reinforce that he sources only the best. 2. That being said, as I understand it, you are correct, generally, the W.C. variety do command higher prices. However, Yasuda has resourced the best uni from the E.C. - that being these puppies from Maine... they are of such high quality that they are exportable to Japan. I assume what this means is that, unlike most unis from the E.C., this one is comparable or on par with those that are exportable from the W.C. - perhaps more rare? I'm not sure. Regardless, I preferred the E.C. to the W.C. variety. Ankimo is a must for me everytime I visit a high quality sushi bar. It's sort of my personal "standard" by which I measure a place. That's not fair, I realize as sushi bars are much more about the fish and and shellfish than the peripherals... the way I look at it is - if their ankimo is fresh, then the other stuff must be pretty good too. The texture is almost like silken tofu - with just enough fat and heft to make it terribly rich and decadent. I call it the foie gras of the sea. Uni, I call butter of the sea.... He didn't mention it, and I didn't bother to ask... sorry. I am tempted to venture something silly like Maldon - just by the way the salt appeared... But why a Japanese chef would source British salts, I have no clue. You can see the salt crystals on some of my pictures (especially on my Maine uni redux picture)... but overall, the "crunch" factor was low as most of the salts had melted onto the wet surface of the fish before you could get your mouth around the nigiri - especially if you're stopping to take photos, like me... oh, the sacrifices I make for the sake of eGulleters!! The other thing is that Yasuda's hands are almost constantly wet and moist from the rice and fish, so a lot of the salt is just flavoring... I particularly remember being able to taste and feel the salt on the Pearl Passage Oyster as well - another must when you go.Have a blast! u.e.

Why? It's Friday!! u.e.

1. I have had neither the quail or the pork as a main course. 2. It would be absolutely criminal for you to leave without trying the quail egg ravioli. u.e.

What doors...? they're not doors.... stupid submarine handle things. ← More like the steering wheels on the kiddie "toon cars" in Toontown Disneyland... and just as effective! u.e.

I've finally edited my photos from a recent omakase at Yasuda's station. You can see my Sushi Yasuda set either as a slideshow or you can read the descriptions and comments from the individual photos on the Sushi Yasuda set page (click on the photos). Enjoy! u.e.

What doors...? they're not doors.... LOL! If that were the case, you'd have people battering down those stubborn blue props! u.e.

Thanks Steven. Doh! Of course - everything is available on the web these days! Wow - that's much more of a difference than I would have imagined - that's averaging around $5 upcharge per plate! u.e.

Has anyone else tried to enter through the faux blue double doors? I pushed and I pulled... and even stepped back and stared at the door puzzled. I had just seen a party disappear into the restaurant - but the "grove" of faux trees obscured my view so I didn't quite notice where they actually entered the restaurant... When the blue doors wouldn't open, I stepped over to my left to look through to the window, hoping to catch someone's attention inside. Just as I was about to lean up into the window - it opened - I nearly fell over and into the restaurant into the arms of the hostess!! I'm sure you all are not as clumsy as I in making an entrance - but just in case any of you are as clueless as I was... u.e.

I'll ask again... anyone? u.e.

Well, if the food isn't necessarily bad if it's cold (especially sashimi), but if it's not supposed to be cold.... As have I on two visits. I"m sorry to hear such spotty news from the "NY bureau..." u.e.

sorry, need help with the lingo - "sso approved?" u.e.

Just to report back. Dim sum at Golden Unicorn was unacceptably bad. While the food was okay - the service was abismal!! You'd think that with the crowds, they'd be rushing us out of there. Instead, we were left sitting unattended to for such an excruciatingly long time between services... especially, things ordered from the kitchen required flagging down waitstaff numerous times to remind them of our orders. Selection was also poor. Also, we found a huge disparity between the 2nd and 3rd floor services. The 2nd floor service was much better, the carts had more variety... I have a feeling that "foreigners" are relegated to the 3rd floor. Will not return. All in my party were disappointed. Will try another spot next time. Thanks for all the suggestions! u.e.

Just curious, are the prices at the OG in Times Square higher than others elsewhere? I've noticed that a few chains in NYC charge more than their outlets elsehwere. (I apologize if this has been covered upthread). u.e.

Maybe your sidecar side-swiped your memory! Just kidding.Thanks a million for the report. This just convinces me that I must resist all urges to return to my faves when in NYC and to try Aquavit!! I've always been curious, but somehow never managed to make it there. u.e.

... so to clarify, I was misled when our server told us that the Animal Farm butter from the six cows were exclusively produced for Per Se? Or, did they mean to say that on the farm, there are six cows set aside for producing butter exclusively for Per Se? It's really not that big of a deal to me whether or not the butter was "exclusive" as long as it is good quality. However, I would be concerned if a restaurant starts misrepresenting themselves... u.e.

Animal Farm. http://www.animalfarmvt.com/ ← Thanks Robert!! Right, Orwell, Vermont - I had "O" and "V" in my mind... "O"regon obviously was supposed to be "O"rwell, "V"ermont!! u.e.

Question: Our server described one of our two butters in lengthy detail. It comes from a farm (Vermont? Oregon?) where the woman who owns the farm makes the butter from her six cows exclusively for Per Se. Can anyone identify the farm? Thanks! u.e.

towncompany. FANTASTIC! I didn't know that! If it if weren't for the fact that I'd want to keep my clothes on, I just might be tempted to visit on V-Day! u.e.

Not true, at least not for my party. We were there this past week and none in my party ended up ordering the foie gras... a few of us opted for the non-supplementary option instead of the foie. I, personally, found a complimentary course from another menu and asked if I could have it instead... they gladly obliged with no supplement - it wasn't foie, but I was pleased as punch. Hmm... not true either - at least for the day I was there. The chef's tasting had another supplement - an Australian Wagyu beef course that was a $100 supplement and had to be ordered by two. 1. I guess as of last week, lobster is no longer in season... (or at least not put on the menu if they are...), caviar is, and the only truffle I remember was a tiny sliver in one of the meat courses on the chef's tasting... wouldn't have noticed it if it weren't for the fact that it was noted by the server and it was rather conspicuously placed. Not a complaint - just an observation/reportage. 2. Again, foie was not the only supplement available on our menu. 3. Re: foie as a "humane" option - personally, I don't think that's why the foie is a supplement instead of offered on the menu as a regular. If it were purely an issue of humanity, I think that Keller would just offer it as an option over another option on the course with no surcharge. I think the fact that P.S. makes it supplement dish is because it's an "extravagance" and needs to be noted as such at a restaurant of its status... that's just my take. Will give full details of my meal in a week or so. u.e.

LOL! Thanks for all of your input... it seems pretty agreed upon that the tasting is by far the way to go at WD-50... I don't think logistics would be a problem as my friends are patient - after all, they know they're being a drag on my stomach by being so limited. I think as long as they have enough to eat, we'll be fine. That being said, if I can't persuade them, I think I'd rather at least get the opportunity to visit than foregoe altogether... I'm not sure when I'll be NY next. As I've learned from Studio Kitchen - grab the chance while you can! Right? u.e.

doc! Great news!! I look forward to a report - as I'm pretty sure you'll be there before I. u.e.

This may be buried in the pages upthread, but I thought I'd ask anyway. How different of an experience would I get with the Tasting Menu v. ordering a la carte? I may be able to go to WD-50 with some colleagues who will decidedly (unfortunately) not be adventurous enough to do the tasting with me. (I'm assuming the tasting is only offered for the whole table... PLEASE TELL ME IF I'M WRONG). However, they may be persuaded to go if we order a la carte. I figure better go than not at all... right? Would love some feedback on this. Anything particular I should know about ordering a la carte? u.e.