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By Brittany Ho, August 20, 2012 10:07 pm

Proprietors/Executive Chef: N/A

Noho– 57 Great Jones Street, New York, NY

the best of the “secret” underground eateries. Though let’s face it… it’s not exactly that secret.  Especially if you are a foodie and especially if you just love good food.  When there is a way, there is a will.  Though their address may be published, it is a little bit hidden, and you can easily walk right by it without knowing…that because you have to walk past the butcher shop in a narrow hallway to get to bohemian and upon entrance, you must ring the doorbell.  Their phone number is unpublished, therefore, it takes a little bit of work to “find” it and “use” it to “make” reservations…once you skip all the hassle, everything else becomes much more enjoyable.  (Or if you are anything UNLIKE me…you may enjoy the process.  I have ZERO patience).   Luckily, I have wonderful friends who didn’t have to endure this kind of thing…. so thank Miss Wong’s concierge for their exceptional services…building will remain anonymous of course.

if you love Japanese…this place is great.  It’s authentic, but not so much in the traditional sense.  I love that there are only a handful of tables…and it’s never crowded.  It’s intimately nested, so very ideal for dates or small gatherings.  The decoration is pretty but minimal and the entire atmosphere is very surreal and serene at the same time.  (I kind of feel like I traveled to another country/city…. like Japan).  You can opt for the tasting menu or go a la carte.  It’s been said multiple times that going the a la carte route is best.  We ended up doing the tasting menu plus ordering the soba noodles with foies gras because we just couldn’t resist.  The tasting menu would have been sufficient….and I think next time, I will go a la carte.  For the most part, I got to try everything that I wanted (minus that damned miso black cod).  Here’s a sneak peak of all the goodies below.

Fresh veggies w/ cheese fondue

Uni with warm mushroom croquette – One of my faves for the night.  The croquette was piping hot and so tasty.  The uni was just the icing on the cake.

Washu short rib sashimi w/ pickled veggies on the side.  Mix the wasabi and eat with the beef. You don’t even need soy sauce as there is already a bit of sea salt on top. This was another stellar dish that requires just the freshest source of ingredients and very little prep work.

Branzini w/ seasonal vegetables.  Amazing.  Fish was so flavorful and the vegetables just enhanced this dish tenfold.  The bulb of roasted garlic was also an extra nice touch.  Crispy, juicy & delicious!

your choice of slider or rice bowl… my friend opted for the slider.

i chose the rice bowl…LOVE salmon roe!  Rice was OK… this wasn’t anything too special…but still good.

how could i have missed the foie gras soba noodles?? Also, a top favorite.  soba noodles were so fresh and frickin’ good and add it with foies gras?  Not part of the tasting menu but also not to be missed…. the broth was amazing as well.

This is a gold of a hidden gem, tucked away and nearly secret.  It’s got a special charm and a sophisticated hip vibe…and the food is a standout.  Adding this to the list of enjoyable eats.

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By Brittany Ho, August 8, 2012 9:45 pm

Proprietors/Executive Chef: Sara Simmons/Paul Qui

Nolita– 38 Prince Street, New York, NY

City Grit ROCKS! Yes, it was my first city grit event….owner Sara Simmons came up with the concept of a “culinary salon”, “a gathering of people under the roof of an inspiring host, held partly to amuse one another and partly to refine taste”.  Another fancy way of saying supper club.  When my friend forwarded me the email that said Paul Qui would be cooking for City Grit for one week July 30th – August 4th, I quickly jumped at the chance to grab seats.  We booked it for August 4th, the last day Paul would be in NYC to test out his concepts.

HOLY HELL IMPRESSIVE… i can throw out a bunch of expletives here, because it’s innate for me to do so..but bottom line is…that all of us… as a group was highly impressed.  Having been at his previous restaurant (Uchiko) I already had very much high expectations and Paul Qui surpassed them all.  Paul is all about mixing all various components together to create not only that visually stunning palette of a plate, but combines all those layers of complexity of happiness on your palate.  As confirmed by Eater.com, Paul Qui is expected to open up 3 new shops in Austin. http://eater.com/archives/2012/08/06/paul-qui-interview-august-2012.php

I’m really bummed he’s staying…but I can easily see why.  There is a lot of cultural food influences in Austin…lots of diversity, food trucks, overall REALLY good food and Paul is going to just tip the iceberg just a bit.  Just when you’re wondering what’s next, he shakes innovation to the ultimate core… and you are not surprised in the least bit.  Good food speaks volumes obviously.  And Paul owns two very important traits… his ability to be open-minded always and to stay humble.  I hope this tradition carries on for many years to come as I plan and jet set my next trip to Austin.

Tuna Jamon – lardo, olive oil, melon.

The little specks you see are crystalline soy with olive oil powder somewhere on this plate.  And the tuna is wrapped in lardo… i know, people get turned off when they hear “lard”.  I only began to embrace lard about two years ago.  It’s so bad for you, but something about lard just turns me on.  That’s your warning sign!  Only to be eaten in moderation.  We’re off to a good start kids.

Tomato Water – mussel, celery, basil

Probably the table favorite.  Something about that tomato water got us all hooked.  Liquid gold.  Literally.  Our waitress told us that she had to be careful with this dish and not spill any tomato juice, because the heirloom tomatoes were so damn expensive.  Spilling any drop would’ve been like wasting a $100… Not literally, but you get the effects.  Oh, I suppose the mussels were good too…but not nearly amazing as the lemony basil, tomato water mixture with celery & mint.  Pure genius Paul.  My only regret was not eating another bowl more!  OK, let’s not be greedy here…

Sunchoke Dashi – uni, squash, creme fraiche.

One of my top favorites.  The sunchoke dashi was the most amazing part… coupled it with thinly sliced and rolled up cucumber, summer squash, squash blossoms, carrots, and thin petals of red mullet bottarga on top of a lightly striped sweep of creme fraiche that looks like it’s just painted on for decoration.  It lays delicately next to the ball of uni that has been dehydrated and shaved with a microplane into bits of pepper flakes.

Smoked Trout – brown butter, preserved lemon, verjus

Yes, it rather looks like salmon doesn’t it?  This dish had savory, a little bit of creaminess, acidic citrus and a bit of a crunch due to the cucumber in it…topped with pickled onions on top of the brown butter verjus foam… that was simply killer.  Laced it with crack underneath, would be the preserved lemon dashi puree.  It had body, but also a good tang to it.  Are you noticing a pattern?  Most of the dishes had dashi in it, in one form or the other.

Quail – beer, miso, strawberry.

I am crazy about quail, like i’m crazy about sweetbreads. What’s crazy,  is that I love the strawberries in this dish more.  Umeboshi like strawberries to be exact, that give it that super plush, tart yet sweet taste.  Don’t forget the roasted maitake mushrooms.  Amazing nice texture with a slight bit of a crunch to it as well.  This dish was a standout that has all the components of salty, sweet tang, little bits of crunchy that reminded me of tograshi spice and tempura bits rolled and mixed (but really it’s pumpernickel and nori….CLOSE!)  and even faintness of sweet bitterness … More savory than sweet of course.  Oh, this one actually had NO dashi in it.

Pork Jowl – corn, coriander, black lime

HOLY HELL.  Really rich.  Really good.  So who cares? The raw corn adds a touch of sweetness and crumbled cheese just adds to the richness.  The pork jowl was marinaded in fish sauce…I saw pics from earlier in the week, and it looked like he started off with pork belly and either got ADD or ran out of pork belly and used pork jowl instead.  Either way, kinda glad we got the pork jowl… it was pretty good…and I don’t eat jowl much, so it was a pretty unique experience for me.  All other elements were basically the same.  The black lime salt was amazing….They had to dehydrate the limes and pick out the membranes with a tweezer….Black lime is very strong in flavor…very citrus-y, with a lot of body, minus the sweetness…which I adore.  I love all things sour & tart.

Rice Milk – coconut, pandan, parsnip

This was prob my least favorite dish.  His desserts are a bit too light for my liking.  Lacked the “wow” factor, but simplistic in form and taste.  Paul Qui even said it…he is NOT a pastry chef…but only tries to combine all the flavors to hit all those notes… “sweet, salty, acidic”.  It’s ok.. I am probably the only person who didn’t like it or enjoyed it as much….

I know, this post is way too long.  But I’m a Top Chef fanatic…and even after the season has ended, I have been and always will be a Paul Qui fanatic.  (Note: Only as long as he never compromises and forgets who he is… )   I don’t like sellouts.  Just continue to make good food and everybody will continue to be happy.

P.P.S.  Nobody cares that he’s a lambda, except Lambdas.

The END.

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By Brittany Ho, June 4, 2012 11:30 pm

Proprietor/Executive Chef: Tyson Cole/Pau Qui

4200 North Lamar Rd Suite 140, Austin, TX

Austin, TX.  When everybody thinks of Austin, Texas they have really fond memories.  In a fun, laid back type of way.  Let’s face it… Austin is a pretty cool city and has got a lot of culture (compared to some of Texas’s less pristine cities).  I can see myself living in Austin…. name any other city in Texas and it becomes highly questionable.  The food is equally good here… aside from the BBQ, there is fine dining (minus the stuffy pretentious atmosphere), tons of food trucks and little nooks of golden nuggets.  It swings the ultimate highs and lows…. one you can typically expect in the grandiose New York City.

upon entrance of uchiko i noticed the clear division b/t the bar area and the main dining room.  very sleek, minimalist and lightly was darkly dimmed for that extra special touch of softness and relaxation.  (Think spa-esque). We decided to have a drink by the bar while we wait for our table (without reservations we were quoted 1 hour and 45 minutes).  the kara kyuri was very nice… (cucumber, thai chili & yuzu) gave it a nice light texture, refreshing with a tint of spice.  You can barely taste the chili, but it lingers there just at the end.  The little box of cashews was a nice side snack… I almost couldn’t stop eating and had to remind myself that I have a tasting ahead of myself.  The next few things were a series of our (10 chef’s tasting +5 signature tasting =15 insane courses!!!!

it’s not just food…it’s an experience…Finally we were seated approx 1hr45min later… and onto the food!  We decided to go with the regular tasting menu and the chef’s tasting menu to be split b/t 4 of us.  I couldn’t resist and ordered the beef tongue (on sashimi rice).  This was one of top 3 favorites… if you never thought beef tongue can melt in your mouth… wow, you are completely wrong.  Beef tongue can have a high tendency to be a little firm and chewy (hence can be a tough chew sometimes).  But this was not the case.  It melted like rich savory butter.  I could eat 4 more of them.  Enough talking already, let’s get on it with the photos.  I will highlight some of the stellar dishes.   I tried to take a picture of the Brussels sprouts, but unfortunately the leaves were so caramelized, the pics didn’t do it justice.  They were like eating sweet and salty chips.  What a must have as an app!  Additional shout outs to my date for having an open mind and open palate!!!

beef tongue
kusshi oysters with strawberry sorbet (that explains why the vinaigrette was delicate and sweet!)
sakura crudo
pickled cherry blossoms • fiddlehead ferns • hiramasa (liked the fiddlehead, but not my favorite dish)

loup crudo
mediterranean sea bass, texas grapefruit, avocado, fennel vinegar

This is a dish you HAVE to mix it all together and eat it all at once.   You get the idea (sweet, creamy, acidic, salty crunch).  My only criticism is that I wish the grapefruit would have been smaller bites.  I think the chunks were too big, therefore, the acidity was a bit much.

Cobia crudo – Black kingfish with thai pickles, garlic & lime juice… nice little kick to it and refreshingly light and easy on the palate

Japanese scallops with  radish, yuzu, snow pea puree

Absolutely one of my favorites.  Something soothing and most appropriate for the spring time about the snow pea puree.  Kept the palate light and tasty!

tiger cry cured wagyu, rice paper, red pepper, charred green onion

Definitely a top favorite.  Has all the right textures (crunchy, salty and even spicy) and the wagyu was pretty damn good.

haru yasai – asparagus • brown butter • egg • chervil

Another complex dish with all the ingredients blended in well.. creamy, buttery, crunchy, while the herbs manage to keep it light on the palate

yokai berry
atlantic salmon, dinosaur kale, asian pear, yuzu …. SO sweet and delicious!

wagyu shortrib – smoked grape•almond•chive blossoms  (the meat was buttery and required little chewing.  the grape gives a nice smoky sweetness while the little chive blossoms refreshed the palate)

hotaru ika – uni with firefly squid

uni ika

hiramasa – great amberjack

bacon tataki
kurobuta pork belly, black lime, espresso fish caramel, coriander citrus

buttermilk dessert special
buttermilk mousse • cilantro sorbet • avocado • yellowpepper•lime  (was not feeling this dessert at all.  it wasn’t the spice….flavors had a kick to it, but rather muted. i was rather impatient to try to combine all those little pieces of flavor together, so i might have missed out on the boat.)

sweet corn sorbet
polenta custard, caramel salt, lemon (yum! tasted like sweet kettle popcorn!!!)

If you haven’t figured it out by now… Paul loves complex textures and each dish had so many layers of flavor.  Insane.  I love it.  You have to be patient and combine all the flavors for each dish with due diligence.  If you are simple and don’t care for multidimensional flavors, you may not like this place.  If you are a one-noter and tend to gravitate towrads one particular flavor (Salt, salt, salt), again this place is NOT for you.  He combines as many taste elements as he can without compromise.  Some you will be able to get a little sweet, crunch, creamy, salty, bitters… It was truly my pleasure to have such an amazing dining experience.

On my list to try for next time, Uchi (the original) and Paul’s food truck “East Side King”.

CHEERS!

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By Brittany Ho, May 4, 2012 11:35 am

i was indifferent to ramen back in college…we were used to the packaged noodles you buy in Chinatown… and even before college days, there was a thing called cup o’ noodles.  Then I moved to NYC back in 2009 and discovered a world of delicious ramen…where broth has so much depth and flavor with unparalleled freshly made noodles.  here is a little guide of a few ramen shops in NYC and how they compare to one another…

#1) Ippudo – 65 4th ave (East Village)- in my humble opinion, simply the best ramen in the city.  What exactly makes it great?  the best bowl of ramen is the Karaka Miso ramen with extra bakudan (spicy paste sauce).   This combination and dish alone makes it truly 5 stars.  The broth is rich, miso, spicy with much depth…partially due to the grated ball of ginger, lifts the fattiness from the broth, so it’s not too overpoweringly rich.  And if you like spicy and miso, this is the perfect combination.  Second best is the akamaru modern, which is a pork broth based with a fragrant garlic oil flavor.  Good, but does not merit 5 stars.  Their appetizers are also fantastic…notably the pork buns, spare ribs, shisito peppers and Yamitsuki Goma Kyuri (Japanese cucumber with seasoned sesame oil dressing).   If you have enough room for dessert…they offer the outsourced yet infamous “Lady M” green tea crepe.   Heavenly!  The downside….this place is always packed and always an hour to 2 hour wait…during peak times.

#2) Totto Ramen – 366 West 52nd St (Hell’s Kitchen) – Very tiny, but super clean.  The broth here is a mixture of pork and chicken… so it’s full of flavor.  Their char-siu pork is flame grilled… and so are the onions, also another plus… and they give you a small bowl of chili paste so you can make it as spicy at your desire.  The downside?  I’m a noodles person, so their noodles is definitely not the best, but could be a one time fluke…  I went with the Totto Extra Spicy Ramen…the noodles were wavy…and a bit too heavy and starchy tasting (as if they didn’t finish cooking it all the way).  Ippudo noodles were way better…. and the broth at Totto was a bit lighter and less saltier…which may be a plus for some…but Ippudo still reigns supreme.  The wait is also very long…I think we waited about 1.5 hours!!!  Not worth the wait.  Oh, cash only.

#3) Minca – 536 5th St (East Village) – A definite hole in the wall joint… that looks like it’s been around the block or two.  Minca and Totto Ramen are comparable…  with Totto having the upper advantage due to the grilled char-siu goodness meat… but Minca’s broth has a slightly higher advantage without it being too salty, and the noodles were definitely better than Totto Ramen.  Much cheaper than Ippudo, but I believe you get what you pay for.  The noodles are just a tad starchy.  Minca didn’t blow me away, but overall, it was pretty good and has an extensive menu in terms of broth (pork, chicken, mix and miso) and noodle type choices (thin, thick, wavy, wheat and bean).  The wait is long, but not as crazy as Ippudo or Totto.  Cash only!

#4) Sapporo- 152 West 49th St (Theater District) – Everything was good here…from what I remember.  The broth was on the lighter side, because it is made with chicken and vegetable broth, but surprisingly still flavorful.  I tried the Sapporo special, with sliced pork and minced pork.  The meat I didn’t care for…(too fatty), but it did give the broth a bit more depth. The corn and spinach was a nice touch and the noodles were soft and tender.  I like the fact that they have a lot of side options (fish cake, bamboo shoot, vegetables, corn, bean sprouts)…gives the soup different textures.  I still prefer the base of pork broth better, but this is a lighter alternative.

#5) Momofuku Noodle Bar – 171 1st Ave (East Village) – The broth here has gone downhill.  Lacks umami and depth, and essentially not as flavorful as the other three and at times can be overly salted.  I do like the noodles (it’s thin and less starchy than Totto and Minca).  I love that they add a soft boiled egg.  So the only plus side to this place is the egg and the noodles.  The pork meat itself can be a bit under the dry side.  Another downside, the portions are also on the smaller scale.   I’d skip…unless you plan on getting pork buns.
#5) Ramen Misoya - 129 Second Ave (East Village) – I tried the shiro miso spicy… there are 3 levels of miso broth you can choose from.  Kome miso, which is rich and itense, the Mame miso which is sweetest and richest textured, and the shiro which is less intense and sweeter, lighter miso broth.  I do like that it’s all miso broth based…but I didn’t find it to be that flavorful… The meat was extremely fatty and the noodles were so-so.  Overall, my least favorite out of all the new ramen places I have been to.  There is a special called the Ramen snow…which I would advise to pass on… they load it up with tons of butter, corn and Parmesan cheese.  Super rich and salty, not a good combination with the miso.  Unfortunately my phone died…so I have no legitimate pictures to show.

#6) Yakitori Taisho – 5 St. Marks Place (East Village) – The ramen is a good supplement to their skewers here.  Quite simply, simplistic with ginger, scallion and the pork fixings.  Not the tenderest of pork…but really, really good food after a late night outing and when you’re craving for something greasy or soup to soak up all that alcohol.  Their broth, though one-noted,  is salty enough, without being too empowering.  The ginger is a nice touch to cleanse the palate.

#7) Kobeyaki - 293 7th Ave (Chelsea) – This place is more of a luncheon spot…and fast food Japanese.  They don’t deliver though. Really clean, and the decor and setup reminds me a lot like Chipotle.  With that being said…a bowl of ramen is around $8-$9 here…Only one kind of ramen, but if you are craving it and in the area, I’d give this place a shot. The broth here is definitely not bad, but the noodles were so-so.

#8) Ajisen Ramen – 136 West 28th St (Chelsea) – Also another luncheon spot…massive chain, there is about two in the city. Delivery accepted.  Average ramen…noodles don’t taste like they are made fresh daily.  Quite frankly, it really reminds me of the packaged noodles (slightly better of course).   The broth is a bit on the salty side… (but wait…aren’t they all on the salty side?????)  I like the touch of the hard boiled egg…but I do not like the minced pork meat here… The only plus side?  Lots of varieties to choose from….

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By Brittany Ho, July 20, 2011 10:43 am

Proprietor/Chef: Mr. Nakamura/Chie Sakaguchi

Category: Japanese

Neighborhood: Chelsea                                                                                                                                                                                                                                                            458 W 17th St
New York, NY 10011
212-929-8554

[pics up soon]

Mood: hearty Japanese food aside from sushi… and with a big appetite

Tastes Like: great, satiating variety of food from seafood to traditional izakaya dishes like chicken tsukune “meatballs”.  I could have done without the black cod… that was probably my least favorite dish.  Not as buttery as I would have liked it…but decent.  The king crab leg salad was juicy and plentiful.  The yellowtail sashimi was cut to perfection.  The squid was the last dish to come out and by then, I was retardedly full. We definitely over ordered.  The best way to order is not off their menu, but off their whiteboard specials.  You will get the most bang if you do so.  

Must Haves: king crab legs, chicken meatballs, yellowtail collarbone

Stay Away: N/A so far, so good

Ambiance: I feel as if I’m in a special alcove.  Very intimate, cozy and a bit dark.  Makes for a great date spot.

Service: A bit slow & lacking…but the food more than makes up for it

Rating: 4 stars

Caveat: The portions here are massive…so don’t think these are traditionally small izakaya “small plates”.  Start off with 3 or 4 and work you way up…depending on party size.

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By Brittany Ho, June 24, 2010 10:20 pm

www.yamawestvillage.com

Proprietor/Chef: ?

Category: Japanese

Neighborhood: West Village
40 Carmine St, New York, NY 10014
(212) 989-9330

Combo box - salmon & sushi

Mood: Cheap lunch combos.  Otherwise, there are ton of sushi places that are more fresh and safer on your wallet.

Tastes Like: simple, manageable, decent food.  This place is my staple go-to for lunch when I’m in the mood for Japanese because they have a great lunch box.  I always pick sushi & salmon, which usually comes with a rice ball, salad, picked veggies & soba noodles and of course miso soup. Their rolls are so-so, as there are times when the rice is dried or the quality of the fish is par.  But considering the value of the meal here, it really is a bang for your buck.

Must Haves: Try their lunch combo … plentiful choices to pick from whether you’re in the mood for teriyaki, kats or sushi!

Stay Away: NA

Ambiance: Cute patio area in the back … I always try to sit outside as the inside is a little bit quiet & depressing.

Service: Service has been great for the most part.

Rating: 2 stars

Caveat: I’ll be the first to admit, I would probably not come here for dinner.  The menu is inexpensive and I’ll presume it is based on the quality of the fish. If I happen to be in the area maybe I’ll dine in, but I could think of a handful of other restaurants I’d rather go for dinner.

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By Brittany Ho, June 20, 2010 4:19 pm

www.sobaya-nyc.com

Proprietor/Chef: ?

Category: Japanese

Neighborhood: East Village
229 E. 9^th St, New York, NY 10003
(212) 533-6966

kamo namban soba

tuna steak don w/ cold soba

black sesame ice cream w/ fried soba

Mood: something warm and soupy.   In my opinion, the best soba noodles in New York city.

Tastes Like: freshly handmade noodles you can see and taste the difference.  A few years back, when I came here for the very first time, I made the mistake of ordering udon noodles instead.  I had more of an udon affinity than I did soba…hence it made the choice very easy.  Since then, I never came back, as I wasn’t really satisfied with my dish.  What did I expect?  This place was known for soba, not udon.  HELLO!  They also have great combo lunch specials for those that have a slightly bigger appetite.  the broth and noodles here are the stars.. and you can get them in a delightful assortment and variations to your liking.  For dessert, I finally got a chance to trying their black sesame ice cream.  the sesame was grinded finely, which left the ice cream soft tinted light purple.  The ice cream was a bit soft and too creamy.  I like rich, nutty where I can taste the roasted black sesame seeds. I would have preferred the seeds to be ungrinded, in the purist form possible.  Soba-ya is always top quality you can rely on every time.

Must Haves: “Kamo Namban” duck soba noodles (hot) and tuna-steak don.  The duck was sauteed, which I was not a fan of..but the duck was fatty enough that it enriched and enhanced the broth to be more fatty, hence flavorful.  The garlic sauce of the rice is light, flagrant and delicious! The tuna lightly seared is always fresh.

Stay Away: udon noodles here are not freshly made!  same broth, so it’s really a personal preference.

Ambiance: this place is always busy, but not so crazy busy like ippudo.  The wait is never that long.  As with all Japanese atmospheres, you are at ease and there is a sense of calm and affinity to peace.

Service: Never once was I rushed at all and there have been instances where we were the last table there.

Rating: 4 stars

Caveat: haven’t found one yet…

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By Brittany Ho, April 18, 2010 11:58 pm

http://tontonnyc.com/

Proprietor/Chef: Himi Okajima

Category: Japanese

Neighborhood: West Village
61 Grove St New York, NY 10014

(212) 242-3699

avocado tofu salad

tuna sashimi salad

tuna sashimi

okonomiyaki

chicken wings

Mood: Fun & Exotic … if you’re not used to collagen and things of that nature.  Aside from the “exotic” stuff you’ll find other juicy items that will sure to calm the palate.

Tastes Like: unique, soul food infested with tons of unfamiliar “stuff” we’ll deem pork feet & collagen.  Unfortunately, I didn’t have the time to invest in trying to be adventurous.  I wanted so badly to try the mish mosh hot pot loaded with all kinds of “stuff”, but it just wasn’t my night.  Instead, we opted for some quick fares, which included the tuna sashimi, avocado salad, okonomiyaki, chicken wings.  Everything else was fresh, stellar and I’d do and eat it all over again type of deal.  Quickly in our last 10 minutes before off to catching a show, we couldn’t resist ordering the black sesame ice cream.  Creamy.  The black sesame seeds were already blended in the ice cream.  Good, but definitely not the best I’ve had.  I’ll be back and will try anything at least once.

Must Haves: Known for their hot pot soups… their tuna sashimi & tofu with avocado salad is excellent!

Stay Away: Chicken wings, coated with a funny peanut flavoring.  Too greasy for my liking.

Ambiance: 40 odd seats.. filled with lots of Japanese people that automatically deems this place “authentic”.

Service: Spot on, in between dishes.

Rating: 4 stars

Caveat: One day my roommate and I were exploring W. Village and was craving sushi.  We walked in only to walk right out, two seconds later.  How could I have been so foolish at the time?  Moral of the story is if you are looking for sushi, keep looking elsewhere… you’ll find bits of appetizers here but not enough to keep you full.

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By Brittany Ho, March 1, 2010 11:41 pm

www.ippudo.com/ny

Proprietor/Chef: Shigemi Kawahara

Category: Japanese

Neighborhood: East Village
54 4^th Ave, New York, NY 10003
(212) 388-0088

pickled veggies

Yamitsuki Goma Kyuri

Karaka Miso Ramen

Kogashi Miso ramen

Akamaru Modern ramen

ramen noodles w/ spare ribs

spare ribs

Mood: steamin’ hot noodles.  soup… RAMEN NOODLE SOUP coupled with some pork buns.  AMEN.

Tastes Like: it must be so bad for your health, but who cares?  it’s delicious.  the perfect ramen bowl. Almost. I ordered the chicken special… the broth kindly reminded me of a hearty chicken pot pie.  Lots of well-rounded flavors with the delicate balance of ramen noodles to offset.  My only frown was the amount of sodium I could taste on my lips.  Hence, the “almost”.  the akamaru modern is still the best tasting ramen bowl & pretty special with the pork belly and your choice of hard or poached eggs.  my personal favorite is the karaka spicy miso…. freshly grated ball of ginger with bamboo shoots and cabbage.  Get extra bakudan (spicy paste) to enhance those taste buds. you won’t regret it.

Must Haves: Akamaru modern and karaka miso, which is my personal favorite. alas, their pork buns are delicious!

Stay Away: there’s nothing I don’t like here… but the pickled vegetables could have been in smaller bites.  they were big & awkward.

Ambiance: simplistic, humble & stunning.  The Japanese culture has a way with beauty that puts you at arm’s peace. Ippudo is something of a phenomenon.

Service: efficient, as crazy busy as it gets. Duly noted.

Rating: 5 stars

Caveat: everybody knows that the wait here is extremely long.  We’re talking up to an hour and then some.  This place is classic and will remain for quite some time, unless fierce competition comes walking along.  However, the hostess will often tell you 1 hour to 1.5 hr.  They’re basically programmed to tell you that. Expect it…but make sure you come back 20 minutes prior, so you don’t get glazed on over.

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By Brittany Ho, December 3, 2009 11:56 pm

Proprietor/Chef: ?

Category: Japanese

Neighborhood: East Village
239 East 9^th St. New York, NY 10003
(212) 353 – 8503

takoyaki (octopus balls)

Mood: When you don’t know what you’re in the mood for and walk around East Village looking for a snack.  Take advantage…eat as you walk or stand outside their store…

Tastes Like: Maybe the equivalent of a nice, tasty McDonald’s version of fast food.  Exactly which version is healthier?  Very debatable.  There is something to be said about a meal box that costs you under $10 and somehow  I am convinced that it’s slightly healthier than Mickie D’s.  My fellow foodies, if you are adventurous, then you must come here to try two things: “okonimiyaki”, a Japanese pancake drizzled with thick sauce something of the likes of sweet soy sauce, bonito flakes, seaweed bits, cabbage and mayo with your choice of filler: squid, shrimp, beef, pork.  (This is a much lighter portion than Taisho or Yakitoro (which btw is meant to be shared!). The second and my personal fave is the “takoyaki”, which can either be fried or baked octopus balls, often considered a Japanese’s version of dumplings.

Must Haves: Takoyaki, it’s super junk food that satisfies every time

Ambiance: It’s a tiny shack in the wall, prompting this place for much quick success.

Service: No tables at all.

Rating: 4 stars

Caveat: Take out only.  On a nice sunny day, you can probably eat on the bench outside.  Is the bench Otakfuku’s property?  Also very debatable.