Sometimes, I know, I blog about the stupidest things. I am not ashamed to say that this is probably going to be one of them.
But I don’t care if I make your brain cells shrink or not, these sushi cat portraits are works of art. (Thanks, Raya, for finding them.)
Jump below for the history of sushi cats. It’ll make all you kitty-cat people happy.
I’ve been doing some work behind the scenes updating our restaurant directory. We have a bazillion Japanese/Sushi restaurants in our files. There are almost as many burger joints. I have to wonder: Do you people eat sushi every night? If not, give me an average of how many meals a week you eat sushi.13 Comments »
Sushi can be a polarizing topic for many people. There are those that can’t seem to wrap their brain around chewing raw fish and those who are such avid fanatics that they seek out sushi eating opportunities at every corner. I fall somewhere in the middle of these two reactions. I like to trick myself into thinking that I’m a sushi connoisseur when really, my palette is about as diverse as the California roll. I can handle crab meat, but ask me to eat a piece of raw tuna and I’ll promptly gag.
Regardless of how I feel on the matter, I couldn’t deny the chance to learn the tricks of trade in making sushi myself. This intricate process was shown to us by the expert chefs at Nobu yesterday for a technique class in perfecting the art of sushi. Their task wasn’t easy. They had a table full of media personnel to work with, all of whom seemed to share my lack of experience in the kitchen.
I noticed several flustered faces and a lot of talk about having anxiety attacks while our chefs were walking us through the steps, though I’m not sure why. Really, people, making sushi is not rocket science, but it definitely takes a bit of focus and perseverance. Here are some tips I picked up from our helpful chef, Sohta:
For some head-scratching reason or another, Norwegian’s Godfisk, a company supported by the Norwegian Seafood Council, got the bright idea to make people dance like sushi in this series of commercials. I don’t know what this is, but I like it. SideDishers, enjoy this little piece of hump day entertainment, courtesy of Norway. [via Laughingsquid]
Chef Yutaka wants to give back. On Sunday, January 27, he’ll be preparing a five-course meal for guests, with proceeds going toward relief efforts for Hurricane Sandy and the 2011 tsunami in Japan. Manager of Yutaka Sushi, Jada Bui, writes, “Chef Yutaka is a man of little words and his actions speak louder than anything.” She adds in fine details of her own:
Chef Yutaka will be hosting a Celebrity Chef Dinner with the proceeds going towards the Tsunami and Hurricane Sandy on January 27th, 2013. We will have at least five Best Sushi Chefs who have been shortlisted in Travel & Leisure Magazine from different parts of the United States.We will start with the pre-drinks at Sharaku Sake Lounge promptly at 5:30pm and then dinner at Yutaka Sushi Bistro at 6:00pm. We are expecting to have 80 people total and we will have two seating in order to accommodate all our guests.
The cost will be $200 per plate which includes a five course meal, drinks, Matcha tasting (Tea ceremony), tax & gratuity.
It would be a great honor to have your presence in this event. Kindly RSVP by January 5th, 2013 so that we can prepare.
You may email firstname.lastname@example.org and/or call 214.969.5533 to confirm as well.
We are looking forward to your attendance!
A little birdy (cough, Desiree Espada) has spotted a new sushi restaurant, Hypnotic Sushi, at 3211 Oak Lawn, Ste. A. What’s interesting about this spot is its partnership with The Public Trust, a contemporary Dallas art gallery. Owner Harlan Hill commissioned owner/director of The Public Trust, Brian Gibb, to redesign the interior. Gibbs has overseen the installment of a Taro-kun large scale mural and several other works by Brent Ozaeta from two of his series.5 Comments »
I admit I was skeptical when Lars Leicht, director of communications at Banfi Wine, contacted to say he was bringing a winemaker Mauro Merz of Fontana Candida into town. He said he had “some very exciting newly released Frascatis to show” at a tasting he had planned at Steel. I’ve always considered wines from Frascati, a white wine region on the outskirts of Rome, as bland (when I was not drinking Pinot Grigio that is).
I visited the source over a decade ago to see if they tasted better before they were shipped. My companion and I wandered down an alleyway off one of the streets in the quaint town of Frascati and into an Osteria with a wooden door so heavy you could give yourself a hernia trying to open it. Inside, we settled for a plate of antipasti and Frascati. We knew the wine was local because it was poured from a huge barrel that was one of many set along one wall. It was served in a simple jug, from which we poured it into tumblers. This vineous enigma was dispensed without such fluffery as a name or a vintage. It was just made locally, probably by a co-op, and was what the clientele expected. I had many glorious Italian wines on that trip, but Frascati was not one of them. I didn’t dislike it, it was just totally bland.
Jump for my conversion to a believer.
Nancy reported yesterday that Sushi Axiom in Cedar Springs is closing doors. The owners of Sushi Axiom and their business partner, Monica Greene, have decided to open a new (unnamed) Mexican concept restaurant in its stead. Sushi Axiom will move over to Addison and open in the space where Cyclone Anaya’s once occupied that area off Belt Line and Montfort. It’s slated to open in late summer 2012.
It’s been eleven days, twenty-three hours, and forty-seven minutes since I tasted my first black sesame flan at Masami, a charming Japanese restaurant with traditional touches, and I’ve been going a little bit crazy in the head ever since.
Jump if you’ve never had this before. Continue reading "Good Asian Grub: Black Sesame Flan at Masami"
Given its Campbell Road address you might expect Kinado to be easy to find. Not so. It is tucked away an inside tract of the strip shopping center that occupies the southeast corner of Campbell and Central. Once you find it, you’ll discover a fairly dramatic dining room with chic, modern design elements that would not be out of place in any of the most fashionable parts of town. On one wall is a well-stocked bar that takes a stab at the current cocktail craze. On the other, there is an open sushi kitchen surrounded by seats for those who want to see the show. Subdued light helps to make the large space more intimate after nightfall.
Jump for the owner’s history of sushi in Dallas.
It appears the restaurateur business in all of North Dallas and Plano has been zoned sushi only. There are at least 16 in Plano alone. Geisha Steak and Sushi in Plano held a media event this week to showcase their menu and illustrate they do much more than sushi. Geisha has a location that is at once very convenient (at the northeast corner of Coit and SH-190, close to the Plano Central Market) and easy to miss (they are set back from Coit, and below 190). However, those that find them can expect some interesting things.
My editor and sometimes friend, Tim Rogers, talks like he’s a really tough guy. He so tough he doesn’t sit at his desk, he has his computer table elevated and he stands all day. Like I said, he’s tough. But I’ll let you in on a secret: Tim likes to cook fancy food. And he brings the leftovers in and eats them for lunch. Yesterday he told me he took his wife and another couple to Sushi Sake in Richardson. He raved about the sushi and the service. He doesn’t think there is a better sushi restaurant in Dallas. I told him I’d ask you guys what the best sushi spot is in Dallas. Tim wants to go there.
I was intrigued when Tei-An sent me an invitation to a Japanese whisky tasting. I had tasted Scotch, Canadian, and Irish whiskies and Bourbon. Each had its own separate character. Given the isolated development of Japanese food culture–although it now has taken the world by storm and, in the case of our area, it looks as though most of north Dallas has been zoned ‘sushi’–I expected something just as unique out of the country’s distillers. I was to be proven wrong!
Japanese whisky is a dead ringer for Scotch, and that is not a bad thing. It turns out that a young engineer Masataka_Taketsuru studied whisky making in Scotland and was hired by the founder of what became Suntory (the owner of the Yamazaki brand) to head up the founding of a distillery in Japan. He made his whiskies to be as much like Scotch as possible, which he regarded as the epitome of great whisky.1 Comment »
Back by popular demand, on Saturday, April 16 from 2:45 to 4:45 pm, Steel will offer their popular sushi demo/class. Learn how to make real sushi rice, how to prepare spicy tuna for rolls, how to prepare crab for a California roll, and how the sushi chef prepares a whole salmon for use in sushi making. In addition, you’ll get the skinny on slicing raw fish, making Nigori sushi, and rolling your own California, spicy tuna, and shrimp tempura rolls. The Sushi Demonstration is $55 per person, which includes a welcoming glass of sake, all sushi preparations, and a service charge for the Sushi Chef.
Call 214-219-9908 for reservations.
As if on cue:
RA (pronounced “raw”) Sushi in Plano’s Shops at Legacy, has introduced a host of new menu items from lobster with garlic sugar snap peas to Shishito pepper tapas, but the real standouts are the chef’s four new sushi rolls: The Pacific Roll is a spicy mix of albacore tuna, cilantro, jalapeño, and cucumber, rolled and topped with fresh avocado and mango salsa, and finished with red beet tempura bits and sautéed cashew nuts ($9.50). The “RA”ckin’ Roll includes kani kama crab and cream cheese rolled in rice and seaweed, lightly tempura battered, garnished with guacamole, topped with a “RA”ckin’ shrimp, and finished with a creamy ginger teriyaki sauce, red beet tempura bits, and togarashi ($13). The Vegetable Tempura Roll combines lightly battered asparagus, sweet potato, and Japanese eggplant rolled and topped with crunchy tempura bits and drizzled with a sweet eel sauce ($7.50). Finally, the Tropical Roll consists cucumber, mango, and avocado rolled and topped with spinach tempura bits, topped with spicy shrimp mixed with masago and mango salsa ($8.50).
Disher wants sushi. Hear her roar:
28 Comments »
My cousin is in town staying at the Tollway and Spring Valley and wants to go out for sushi tonight. Is there somewhere good in that area, or in Addison you can recommend?
You have to know when two of Dallas’ smart, successful and impecably stylish women come together to create an “all things culinary” concept that it is going to be good, especially when the names Fearing and Rathbun are behind it.
Last night Tracy Rathbun and Lynea Fearing welcomed a chic gathering of Dallasites to their new culinary space and entertainment venue, DUO, just a few doors down from their Asian Fusion hot spot, Shinsei.
Over cocktails featuring Coole Swan Dairy Cream Liqueur and abundant appetizers including California rolls, vegetable rolls, fish tacos with avocado and soft egg custard served in the shell with truffle and maple syrup, guests mingled around the well-designed room filled with everything from furniture, to plate and glassware, to knives and kitchen gadgets, and food products by none other than husbands Chef Kent Rathbun and Chef Dean Fearing. (I heard a rumor recently that you can’t get Chef Dean’s bottled tortilla soup at Central Market anymore, you have to get it at DUO now.)
Jump for joy and pictures. Continue reading "DUO Opens in Grand Style"
Yesterday afternoon, a contingent of Japan’s most notable sake makers from the Niigata province converged in Tei An in One Arts Plaza for a sake tasting and rice-wine education. Turns out there’s a lot more to sake than the hot bottle that appears in front of you at the neighborhood sushi bar. (In fact, of the seven sake makers I spoke with yesterday, the consensus was that sake should only be warmed by resting the bottle in warm water. According to the experts, warming it above 112 degrees ruins the delicate flavors.)
jump for the faves… Continue reading "Sake To Me! Niigata Sake Debuts at Tei An"
Has the mainstreaming of sushi got you down? Looking for a way to gain entree into new culinary territory? Like the idea of dining with a club of like minded trailblazers with whom you can link elbows and push the limits of your palate?
Then check out the Secret Sushi Society at ZEN Sushi — a not-at-all-exclusive club devoted to expanding your palate through monthly dinners rife with exotic and uncommon combinations.