3 Star Michelin May 27th ,2014 Had fancy tempura dinner at the highly rated Tenichi Ginza Honten, the same place where Clinton, Sinatra, and other famous people went who were scared of raw fish. It was certainly tasty but very expensive. But i was surprised that they used the same oil blend and same tempura … Continue reading Tenichi Ginza Honten, Tokyo, Japan
May 26th 2014 Amazing Kaiseki dining at Takazawa. Chef Takazawa deliberately shuns Michelin ratings. I have no doubt if he let them rate him he would be a 2 or 3 star. His wife manages the front of the house alone. Max seating is 10. We likes this restaurant much better than Narisawa. Some modern … Continue reading Takazawa, Tokyo, Japan
1 Michelin Star May 24th, 2014 Select photos from Ginza Kyubey. So many people referred us here as the best sushi bargain - high quality low prices if you go for lunch. We each chose a midrange price set- scot got all sushi, mine included sashimi and sone other appetizers. It was very good. It … Continue reading Ginza Kyubey, Tokyo, Japan
3 Star Michelin May 21, 2014 So we tried the legendary Narisawa- one of the top 50 restaurants in the world. All I can say is you should thank us for taking another bullet for you guys. Crazy expensive. I get why it is 3 Michelin. The service and ambiance are classic french. The food … Continue reading Les Créations de Narisawa, Tokyo, Japan
1 Michelin Star May 19th, 2014 Last night tried a place recommended to us by yoshi-San of Mori sushi. ( chef was his teacher) A tiny tiny place w only 8 seats. 1 Michelin star. Major contrast vs Kaneska- similar fish but so much more intricate seasonings and flavors. Omakase was more Kaiseki than sushi. … Continue reading Kuwano Sushi, Tokyo, Japan
1 Michelin Star May 19th, 2014 Considered one of the top 20 restaurants in Tokyo, Tofuya Ukai is part restaurant and part Zen garden. Truly one of the most peaceful and leisurely meals we have ever enjoyed. Loved the subtle flavors and precise preparations. It was a nice change after eating so many heavy meals. … Continue reading Tofuya Ukai, Tokyo, Japan
Two-Star Michelin May 18th, 2014 Our first two star Michelin sushi restaurant. Honestly I was quite confused when I heard a sushi place could be considered two Michelin stars. But we were impressed. Was it more expensive than top places in LA? Yes except for urasawa. Was it better? Hmmm. The place only seats 10. … Continue reading Sushi Kanesaka, Ginza, (Tokyo) Japan
Feb 8th, 2014 Simply extraordinary. I have never had Edomae sushi this authentic and this good before. Chef Hiro-San and his staff are gracious, engaging, and a delight. Each piece of sushi was carefully prepared and presented as a special treasure. Chef Hiro-San welcomed and appreciated our feedback on each piece. Each piece of fish … Continue reading Q Sushi, Los Angeles, CA
Three Star Michelin Tuesday, April 2, 2013 We enjoyed eating very expensive bugs at Mexico City's hot new restaurant.
One of Top 50 Restaurants in the World but No Michelin Yet... March 31, 2013
Three Star Michelin March 3, 2013 I was a bit wary about French Laundry, was kind of expecting for it to be not worth the money. I was wrong. Chef had a deft but light hand with flavors, textures, even plating. The skill was clear, the harmony of flavors was sublime. Not really molecular gastronomy … Continue reading French Laundry, Napa, California
Three Star Michelin June 23rd, 2012 Albert Adria's answer to El Bulli Incredibly difficult reservation. Only 6 tables. One of the single best meals , and food theater, we have ever experienced. Everything was not only technically amazing but amazingly delicious as well. At least as good as Alinea.
Three Michelin Stars May 20th, 2012 Original, Ground-Breaking Modern Cuisine. Spectacular.
1 Michelin Star May 12, 2012 One of the single best meals I have ever had. Never had grilled food like this. Worth the one hour drive on the dirt road with hairpin turns and cliffs. Truly a sublime experience. I learned from Chef Arguinzoniz that the beef we eat in the USA is called … Continue reading Asador Extebarri Atxondo, Spain
2/12/2012 So you know my perspective: My all-time favorite restaurant experience was Alinea. I have been to many other top molecular/modern restaurants around the world. I have easily been to dozens of Michelin-starred restaurants throughout the US and Europe. We made a special trip to Baume from Los Angeles for SO's birthday. Baume was by … Continue reading Baume. Don’t Go.
A little while back Gayot came out with a list called the "Top 10 Molecular Gastronomy Restaurants." This immediately caught my attention. Alinea in Chicago was the impetus for me to create
this blog. I adore the creativity, science, and ingenuity that goes into using molecular gastronomy techniques to produce dishes that amaze you visually, texturally, and of course with flavor.
As I scanned the list, I saw all the classics. I eyed the cities in hope of seeing something new, something that would not be too far for travel. And then I see "Orange County." For a second, I
thought it was a reference to Florida. But no, it was Orange County California. At a place called AnQi, from the same An family who created Crustacean in Beverly Hills, home of the best garlic
noodles in LA.
I tried ...
I have been religiously attending almost every traveling/pop-up restaurant event in town over the last year. It started a ways back- I would place the birth of it when Ludo Lefebvre guest chef'd and did a small bites menu at what was then thought of as a simple bakery/cafe- Breadbar on 3rd. It was called … Continue reading Thoughts on the “Traveling (Pop-Up) Restaurant” Trend in LA: Hatchi at Breadbar, Ludobites, etc.
This is not a formal review, but just a commentary on our experience with Bouchon, which was clearly a restaurant with an identity crisis. ...
If we had ordered the entire menu it would have come to $101. I know, I counted. We came close - ordered all but two dishes. The waitress did not believe us and kept insisting we did not order things ...
Last week at the farmer's market I picked up 2lbs of tomatillos for $1. To date, my only experience with Tomatillos has been to occasionally add one to dressings or sauces. I never worked with them in bulk. I searched through all my favorite recipe websites for an interesting sauce to top some chicken breast and pasta, but was surprised to find I could not find anything appropriate.
So I invented something. And it came out so fabulous I had to share it. Super simple, healthy, and incredible depth of flavor.
1) Preheat oven to 450 degrees
2) Spread 1-2 T EVOO on a non-stick cookie sheet
3) Add the following to cookie sheet:
a. 2lbs Tomatillos (husk removed, rinsed)
b. 1 large or a few small heirlooms: remove core and tough parts of skin, no need to peel unless you really want to
c. 1 peeled onion, cut in 1" wedges
d. 3 peeled garlic cloves