Recently posted on chowhound.com's international board, by a hound
visiting Tokyo.

Click on the picture to enter the album. Have bips ready in case you
drool uncontrollably ;-)

My dream is to fly over and eat there someday.

http://www.kodakgallery.com/ShareLan...6_287413262303

Happy New Year!

wrote:

Recently posted on chowhound.com's international board, by a hound
visiting Tokyo.

Click on the picture to enter the album. Have bips ready in case you
drool uncontrollably ;-)

My dream is to fly over and eat there someday.

http://www.kodakgallery.com/ShareLan...6_287413262303

Happy New Year!

Nice pictures.. that place was small! How long did it take to get your meal?

--
Dan

Man! That all looked so good! What kind of prices?

Those are someone else's pictures. :-)

If you click on the album and blow up each picture, there are
"subtitles". The album owner said he had the chef's choice omakase,
which came to about US$30 (3670 yen)

Note the house made tamago has some greens in it.

Amaebi was nicely rolled up like a sock, tails removed.

Aburi (seared) toro looked fully seared. Nice touch of onion slivers on
top.

Sadly the regular toro looks like the piece I had at the kaiten sushi
boat place last time. Hopefully that piece tastes way better.

The uni looks like the bafun variety but less brown in color.

I don't see grated ginger on top of the aji nigiri.

That piece of big eye akami maguro looks smashing. That hint of wasabi
on top almost seemed like a tease. Reminds one of the Foster's Beer
commercial.....a stick of parsley on a steak, with subtitles "SALAD".

On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?

Tippi wrote:

On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?

I think I had that once at Hatsuhana in Chicago. The eggs were completely
full, not deflated and covered in sticky goop. When I went to pick up the
gunkan, one dropped out and bounced. Best ikura I've ever had.

--
Dan

"Tippi" wrote in message
ups.com...
On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?


That is quite mysterious. I was under the impression that all ikura was
"raw".
I make my own Ikura Shouyuzuke when I can find good Sujiko available.
But even the plain salted ones aren't cooked. Unless one considers the 140F
hot bath that they take to get rid of the egg sac membrane to be "cooking".
M

"Dan Logcher" wrote in message
...
Tippi wrote:

On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?

I think I had that once at Hatsuhana in Chicago. The eggs were completely
full, not deflated and covered in sticky goop. When I went to pick up the
gunkan, one dropped out and bounced. Best ikura I've ever had.


That sounds very much like the Ikura shouyu zuke that I make.
When the eggs soak up alot of shoyu and sake they get real plump
and round, and they bounce.
M

Wow, does that little place look awesome!!!

I can see how a lack of Japanese could be a big problem over there,
though...

Musashi wrote:
"Dan Logcher" wrote in message
...

Tippi wrote:


On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?

I think I had that once at Hatsuhana in Chicago. The eggs were completely
full, not deflated and covered in sticky goop. When I went to pick up the
gunkan, one dropped out and bounced. Best ikura I've ever had.



That sounds very much like the Ikura shouyu zuke that I make.
When the eggs soak up alot of shoyu and sake they get real plump
and round, and they bounce.

Maybe that was it, though it didn't seem overly salty or seasoned really.

--
Dan

"Tippi" wrote in message
ups.com...
On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?

"Green" ikura . . . not commercially processed . . . processed by the chef
on site. Excellent if the guy knows what he is doing.

"D. Lutjen" wrote in message
...
"Tippi" wrote in message
ups.com...
On the black board behind the chef says "raw ikura" from Hokkaido -
what's that? ikura that's not been processed, or just the regular
salted ones?

"Green" ikura . . . not commercially processed . . . processed by the chef
on site. Excellent if the guy knows what he is doing.


By "processed by the chef" do you mean he started with sujiko, as opposed to
buying pre-made ikura?