Lucil

as topic??

any place in the city sell these??? south melbourne is kinda far

-ramekins (i need ovenproof ones) -whisk -spatula any stores that sell all these 3 items cheaply in melbourne?? preferably in the city ..

hiroyuki, sorry for the many questions.. how do you tell if the ikura is fresh?? isit frm its texture? so fresh ikura has firm and bursting texture?? how do you determine a very well prepared kohada and anago??

hiroyuki, normally traditional edo mae sushi chefs dun make unagi sushi, isit true?? they only make anago right/?

hiroyuki, why do some sushi shops make this type of tamagoyaki, not the folded version? and why some make the folded version, like the one in ur pic

just wan to ask, how do you ask for the bill in a japanese?

u would like to try www.atessouhaits.co.jp

my fren bought for me half a kilo... the mango, plain and pistachio... i thought they were not bad.. but not AS amazing as the hype would be... and yea the texture is quite smooth.. too bad i only had 1 or 2 plain ones.. i didnt quite like the pistachio ones... the mango ones were quite ok i would say...

can someone guide me on how difficult is it to book a reservation at this place http://www.la-bettola.co.jp/ http://gourmet.yahoo.co.jp/0000603082/P013737/ktop/

i dun mind payin 6000-8000 yen for really good italian.. anywhere in tokyo is fine.. becoz i might be goin all over tokyo... is elio locanda or La Casuccia .. my focus will be on pasta, appetizers, meat and deserts... where will be good??

any recommendations?? traditional or japanese style is fine...

wow, can u list the measurements of the dashi , mirin? do u use teaspoon or tablespoon?

how much is the cheapest set at pierre gagnaire??

is the food still good at robuchon?? or are there any better deals for the same price?? how much does lunch cost??

the guide will most likely be published in english and japanese..im afraid that there will be a sudden influx in foreigners which will cause the eatin places to hike their price...

will it cause awarded 3 star restaurants in tokyo to charge sky high prices???

I am booked for Astrance, as well as Le Meurice (both for lunch). As for Gagnaire it seems all you nice people who responded only mentioned him and not Savoy (as to my original query). It will surely be a tasting menu at either. It seems this is the way to go, for sure, at Gagnaire. Best, Alonzo ← how much is astrance lunch menu now??

any updates?

sens & the bund website http://www.resto18.com/sb/menus.html had the lunch menu wif family for Entrees - foie gras ravioli wif porcini & parmesan cheese artichoke puree with truffle emulsion. Neutral.. average tasting and quite heavy on the palate. Mains - Slowly oven baked sea bass Not Good - fish tasted very bland , not as decribed in the menu itself. -Scallops,porcini,zuchinni risotto. very creamy and heavy even thou the description sounded very light. didnt quite like this dish. - Spiced Roast Duck breast. The best of all the dishes, skin was roasted to crispy perfection .. overall a very tasty dish , the most well executed dish. Desserts - Pastilla cooked with honey with pistachio icecream on recommendations by the waiter, i decided to try this desert. very light tasting , but ordinary. nothing special. could have tried the tangerine cream tart or the choclate flavor baba.. 229rmb(29 usd) for 3 dishes 188rmb for 2 dishes Price - Overpriced for the quality of the food as compared to singapore high end french/italian restaurants. over here its abt 19usd(3 dishes) for lunch menus..

where are the good quality sushi places in tokyo. list all those low , mid and high end ones.. thanks in advance.. i only know kyubei and sukiyabashi jiro for the high end ones...

Kohada: Winter, but Shinkou (young, smaller kohada): Summer Uni: Summer. Note, however, that its best season varies depending on the region and species. I have a feeling that all of your questions are pointless unless you come over to Japan to taste them. I don't know where you live, though. ← i'm frm singapore, and the supplies here come frm japan..

thanks for all ur help... what is kohada and uni best season 1 last question..hehehe

thx hiroyuki. but the ootoro i see in the supermarkets are usually bachi ootoro.. wad does bachi means? could u giv me some nice recommendations for this winter as well. thanks alot. and wad is the difference between hon maguro and normal maguro ??

i would like to know what are the best seasons to enjoy ootoro , mekajiki , aji , fugu , unagi , anago .... and are there any fishes that can be found only in certain seaons.