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Godiva – Limited Edition Mid-Autumn Festival

Godiva – Limited Edition Mid-Autumn Festival

Chocolate Doesn’t Ask Silly Questions. Chocolate Understands. Late post: Limited Edition Mid-Autumn Festival – Godiva Chocolates. In the recent years, Godiva has been really pushing oriental flavors in the US covering many of the popular customs and my favorite so far is the 2014 Lunar 

Raku

Raku

I love the culture of grilling. It creates an atmosphere that is festive but casual. Bobby Flay As “Aburiya Raku” means “Charcoal Grill House Enjoyment”, we would like you to enjoy our authentic Japanese food. Our goal is to see your smile! Raku was such 

Miku – A waterfront restaurant – Vancouver BC

Miku – A waterfront restaurant – Vancouver BC

 

I’m not making art, I’m making sushi. Masaharu Morimoto

Downtown restaurant specializing in Aburi (seared) sushi. This restaurant was recommended by family and locals that live in Vancouver. I really wanted to love this place and just couldn’t. Offering a beautiful view and large space, it’s definitely a treat for those looking for a fun date night location. This place is easily accessible by car and by public transportation.
The aburi (seared) box sushi was very pretty to look at but the rice was on the wet side and fell apart which made it very difficult to eat. The service wilted in my eyes as the evening progressed. The Kagoshima Wagu nigiri did not look appealing and the sear did not improve the visual appearance or taste. Overall, I was not all that impressed. I did enjoy the gyozas and am so glad I did not continue to order.

Make sure you make reservations in advance on opentable.com or plan to wait about 1.5-2hrs.

Come to Miku for the experience of seared sushi and walk around the waterfront area. Do not order Kagoshima Wagu and hopefully it was just an off night for me.

Canada Pl, Vancouver, BC V6C, Canada
+1 604-568-3900

http://mikurestaurant.com/

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Chef's selection traditional nigiri
Chef’s selection traditional nigiri
Kagoshima Wagu - Seared nigiri
Kagoshima Wagu – Seared nigiri

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Spicy prawn and pork gyoza - crispy pork belly. sweet miso reduction, ponzu pickled onion, shiso leaf
Spicy prawn and pork gyoza – crispy pork belly. sweet miso reduction, ponzu pickled onion, shiso leaf

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Local Beer
Local Beer

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Bar Area
Bar Area

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Easy access
Easy access

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Beta 5

Beta 5

Good friends, good food, good times Last week Mr H and I decided that it was time to make a road trip heading towards the Pacific Northwest (PNW). Our incredible week long journey included; Dunsmuir Ca, Redding Ca, Eugene Or, Jacksonville Or, Portland Or, Seattle Wa, 

Hanabi – Ramen and Japanese Curry

Hanabi – Ramen and Japanese Curry

Let’s eat! New management and restaurant. The ramen is pretty tasty. My very flavorful clam ramen had so many clams and delicious chicken meat balls and my ramen was al dente! Just the way I like it. Hanabi boasts on being both healthy and delicious: 

Kusakabe

Kusakabe

 Sometimes it’s the journey that teaches you a lot about our destination.  – Drake 

Today marks the second month since the grand opening of Kusakabe, a modern marriage between sushi and kaiseki-style dining. This 30-seat sushi restaurant offers friendly service in great detail.

Dining here brings a certain charm that takes you to an experience that you often find in Japan. Picking up your sushi and enjoying each beautiful piece by the fingertips and a finger towel nearby for convenience. The elongated bar gives patrons a view providing most with the best seat in the house.

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Mitsunori Kusakabe was head chef at the Michelin-starred and adored Sushi Ran, located in Sausalito for many years before creating his own vision for us to experience.

Chef Kusakabe has outdone himself once again, leading with his craft and following his passion. As the restaurant continues its refinements, there is no doubt that it will be a city favorite.

Dinner served nightly Tuesday through Sunday. To reserve your future seating and more please check out: http://kusakabe-sf.com/

Allow me to share my experience with you. Omakase Menu  $95 pp [July 5, 2014]

Welcoming Tea: Kombu-cha, Kelp Tea + ordered sake Dewasansan “Green Ridge” Junmai Ginjo- Mellow, green0apple tartness, refreshing finish

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Sushi Prelude Zuke Chutoro, lightly seared bluefin medium fatty tuna cured in soy sauce

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Red snapper – peppercorn

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Yellowtail

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Sashimi: Chef’s choice sashimi nestled in shaved ice with Japanese tuber with two kinds of dipping sauce (Bluefin tuna & Hokkaido scallops)

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Soup: Duck dumpling miso soup with mitsuba & sansho pepper

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Unique Sushi: Konbu cured Tasmanian ocean trout, hako-zushi style with sesame miso and cilantro sushi rice

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Warm Dish: Zuwai Gani Crab, crispy rice cracker tofu topped with key lime with Hokkaido konbu dashi broth (one of my favorite dishes for the evening)

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Sushi Chic: Tow kinds of seasonal sushi of the day

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Sushi Finale: Copper River wild Alaskan king salmon – Toro-Bluefin fatty tuna or Grade A5 Wagyu strip loin

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+ added dessert: Yuzu and shiso sorbet topped with matcha meringue cookie

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Maneelap Srimongkoun

Maneelap Srimongkoun

What keeps me motivated is not the food itself but all the bonds and memories the food represents. -Michael Chiarello Authentic Lao food is so rare in the bay area and I am glad to finally find a place that I could return to and enjoy 

Benu **

Benu **

We feast with our eyes first. A thoughtful journey, an experience that delicately touched my palate. From the moment you set foot inside, you are addressed by name.  A menu is prepared personally for you. Asian fusion kitchen collaboration at its finest. While I enjoyed 

Satou

Satou

Throwback Thursday – Steak it to me baby! 

Steak House Satou has been famed for its Matsuzaka beef. It wouldn’t be uncommon to find it listed in a travel guide and written about in reviews.

Located in a cute bicycle town of Kichijoji-Honcho, there is a huge electronics store (cooler than the one in the vibrant town of Akihabara) and many inexpensive eats and shops. Kichijoji is one of my favorite towns in Tokyo and one not to miss!

More on the town: http://wikitravel.org/en/Kichijoji

Tip: The famed kitkat flavors such as watermelon and matcha can be found for a fraction of the cost anywhere else in the city!

Considered one of the top steaks that you can have in the world. This fatty marbleized delight does not require for you to spend $300- $500 for 10oz.

Satou has two floors, The small restaurant is up a narrow set of stairs and on the 2F, while the 1F is a butcher shop.As early as 8AM you will see a long line forming for the coveted and inexpensive Matsuzaka menchi katsu croquettes, limited to 100 per day. At 180Y or approximately $2 a piece is worth the wait.

Heading up the stairs, please keep in mind they do not take reservations and you may need to wait up those tiny narrow stairs so try not to wear a thick jacket. There are offerings of mini kobe lunch set sliced (limited in quantity, daily). Specials ranging from approximately 1000Y – 10,000Y.  Meal sets are served with soup and salad. If you do decide to order the A5, the chef will personally grab your steak and show you before preparing it. Last summer, my Matsuzaka sirloin A5 grade beef 10 oz steak was US $80.

Note: The inexpensive sets are not matsuzaka.

More about the best wagyu types in Japan: http://hk.dining.asiatatler.com/features/the-best-wagyu-beef-from-japan 

Location: Steakhouse Satou
1-1-8 Kichijoji-Honcho,
Musashino-shi, Tokyo.

Meat Shop: 09:00 am – 08:00 pm Steakhouse Hours:

Lunch: 11:00 am – 03:00 pm;
Dinner: 05:00 pm – 09:00 pm

 

How to get there? :
From Central Exit of Kichijoji Station, walk across Heiwa-dori.
Turn left onto Daiya-gai,located right before Sun Road’s arcade.
Satou is located at the block’s corner on the left side.

Make sure you stop by the 100Y store before heading back to town.

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Yes, I have waited twice in this steep narrow set of stairs. Please come early to minimize the wait time.

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Long line for famous Matsuzaka croquette
Long line for famous Matsuzaka croquette

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Lucero

Lucero

  My tastes are simple: I am easily satisfied with the best.  Winston Churchill I had first learned about Lucero during a visit to Half Moon Bay at the Ritz Carlton early last year. Fell in love with their “Traditional-Style Balsamic Vinegar” that paired so