Thursday, April 23, 2009

Ramen Sensation!?

Ramen sensation is everywhere now.
Here is another ramen joint opened in near Park Slope, Brooklyn.


This is very unique ramen place, they don't offer authentic ramen, more like fusion.
But my favorite one was ZUZU Ramen with smoke dashi broth.

Pork has a lot of smoky flavor, so I think Bonito dashi and Pork smokiness give this broth unique.

Very unique, but irresistible..

I also liked their dumpling, especially the sauce with Shiso seeds.

Try this unique ramen place. Noodle man is Japanese, but owners are Canadian and Australian... unique enough?

Zuzu Ramen
173 Fourth Ave. at DeGraw St
Park Slope, Brooklyn

Wednesday, April 15, 2009

En Brasserie

A giant Japanese restaurant in West Village (is it West Village?)

There are several En restaurants in Tokyo, Japan. And they came to NY a few years ago.
Since open, there have been serving descent Japanese foods, and it became a neighborhood gem.

A popular dish here is Tofu and Yuba.

What is Yuba?
During the boiling of soy milk, a film or skin composed primarily of a soy protein lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. That is Yuba.

Anyway, En Brasserie also serves fresh Sashimi.
I tried Horse Mackerel and Needle Fish this time.

After Sashimi, they even fry their fish bone, and serve you as Fish Bone Fry Dish.

Please try Japanese "shochu" with their food. Shochu is Japanese vodka? made with Potato, Rice, Sesame, Barley, and others.

En Brasserie
435 Hudson St
(212) 757-8070

Monday, April 13, 2009

Organic Ramen, SOUEN

SOUEN has been offering natural organic food in Soho and Union Square location since 1971, and they just added a new location specializes for RAMEN.

Mucho Vege Ramen (Miso Base)

Stamina Ramen (Shoyu Base)

Stamina Ramen contains lots of garlic and ginger, and it was quite tasty even though they don't have animal protein at all.

Mucho Vegetable Ramen is Miso base, and it was a little bit too sweet for me. I believe Miso itself is sweet.
But vegetables on top were all fresh and yummy.

I might want to go back and try their organic Gyoza Dumpling made with Seitan (which is soy protein). They say that is the most popular dish.

Souen Organic Ramen

326 East 6th Street

Saturday, April 11, 2009

Shojin Cuisine at Kajitsu

Shojin Cuisine, an ancient Japanese culinary practice developed in Zen Buddhist monasteries.

Shojin Cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor.

You can also enjoy Real green tea served by a chef, Nishihara who learned tea ceremony in Kyoto, Japan.

Kajitsu, NYC
414 E 9th St
New York, NY
10009, USA
+1 212-228-4873

Friday, April 10, 2009

Kamo-Nanban Soba at MATSUGEN, NY.
If you go to Matsugen, I just recommend to eat Soba. Nothing else, really.

Kamo is duck. Then, what is Nanban?
Since Nanba, Osaka has been famously known to produce scallion (Negi), Japanese started to call Negi as Nanba.
Nanba turned into Nanban over time.


241 Church St
New York, NY 10013