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
(212)388-1155

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

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.


Matsugen
241 Church St
New York, NY 10013
212-925-0202

Matsugen New York

Matsugen opened at old 66 spot in Tribeca.
Jean George had a partnership with Matsugen, so this restaurant does not look like authentic Japanese restaurant... but Jean George didn't even involve menu creation.
But I am surprised he was actually ther yesterday..

Interior was a little intimidating. Tall ceiling, huge and tall dining table, and almost too perfect decoration.

















Matsugen Japan serves mainly soba noodle, but you can enjoy sushi, soba, and a little bit of every Japanese food here.

I only tried Soba noodle yesterday, but soba itself was really good.
My dish was Kamoseiro (you dip soba in duck soup)... Soup was a little bit too oily, but it was good enough to be worth coming back only for this.

















I had a chance to look around a kitchen inside, and they have their own soba flour machine, as well as handmade soba creation performance in front of window facing to the street.


I will definitely come back here to eat more variety menus.
But I would rather sit on the regular table so that I can relax and eat next time.



















Matsugen
241 Church St.
at Leonard St.
(212)925-0202

ZAGAT America's Top Japanese Restaurants Launch

Zagat launched latest book called "America's Top Japanese Restaurants".
This shows top Japanese restaurants from major cities in US.
Also, Japanese unique ingredients are introduced in first section, so that American people can get more familiar with Japanese ingredients to use.

Unfortunately, this book is not for sale. 100,000 were produced, and distributed to major Japanese restaurants in US.
Guide book will be handed to customers who love to eat Japanese food.

Benoit

Celebrity chef, Alain Ducasse opened 2 new restaurants on the same streets.
One is Adour at St. Regis Hotel. The other one is Benoit. French Bistro from Paris.
Benoit in Paris opened in 1912, and received 1 star from Michelin for the first time as a bistro.
in 2005, Alain Ducasse acquired Benoit from owner.

First, Alain opened Benoit Tokyo in Japan in 2005, then Benoit came to NY this year.

Benoit Tokyo has a great interior design, and it looks more like high end place... but Benoit NY is more like classic french bistro.... similar atmosphere as Balthazar, Pastis...



















Menu is pretty simple bistro menu.


French Onion Soup


















I always like when Onion soup comes to the table... smells great with cheese flavor.
This is very simple dish, but I can taste a lot of Sherry. Need a little salt, but I liked a taste over all.


Duck Foie Gras Confit with Parisienne Brioche


















As you can see, there were so much fat, and taste was a little too greasy.
I am not sure they did this on purpose, but I think this is a way too over powering to your mouth for appertizer.


I actually did not order any main dish, so I ordered 2 above apps.
I did not feel for any of main dish unfortunately..


By having only 2 dishes above, I rather go to Balthazar, Pastis...
But I definitely would like to come back and try some main dish before I say anything further..


Benoit NY
66 West 55th Street, between Fifth and Sixth Avenues
New York, New York
646-943-7373

15 East

15 East is one of my favorite Sushi restaurants in NY.

There are only about 9 seats at sushi counter, so you must make reservation in advance.


Interior is very simple yet modern.


I always order "omakase" which is chef tasting menu.
Sushi chef is Makoto Shimizu from Japan. He used to work at Jewel Bako.
His sushi creation is very beautiful, and most of fish are imported from Japan.


Tuna (Maguro)


















Sea urchin (Uni) is always good here...melting in your mouth. Very sweet.
15 East also serves great handmade soba noodle (see above picture). They are delicious.


$150-$200 per person. But I think it is definitely worth paying that much.
I go there every month, as I always crave their sushi.


15 East
15 E 15th St
New York, NY 10003
Phone: (212) 647-0015