Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively.
Viewing entries in
Here's Niki Nakayama, chef-owner of LA kaiseki restaurant n/naka, plating a selection of poetic dishes from her 13-course tasting menu and intimately explaining what kaiseki means to her
Nihonryori RyuGin, No. 33 on the San Pellogrino World's 50 Best Restaurants list, is headed by bad ass kaiseki chef Seiji Yamamoto.
It was expensive. $300 for 5 courses. Seriously?? I know it's one of the best establishments in the city, but $300? That's like 600 tacos at Jack in the Box. Let me tell you, the food was good, but it wasn't as good as 600 tacos from Jack in the Box.
I really respect David Chang, and the Momofuku brand, or more appropriately--empire--that he's built. His cookbook is one of the most approachable I've read, and is accessible to anyone even remotely interested in eating.
Joe's Shanghai was good! Not as good as Din Tai Fung, or Mei in Montreal (which is my favorite), but it's up there.
My Pastry Chef, and good friend, Jenna Ricks and her husband, John, throw an annual pig roast every year during Labor Day weekend.
Ubuntu is closed now, but I never posted these pictures, so here you go.