Ramen Sensation!?

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

ZUZU RAMEN.

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
718-398-9898

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.
Yummy!

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

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.

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

Takashimaya

I went to Takashimaya last Thursday.
Takashimaya is Japanese high-end department store located on 5th avenue/54th street.
I have not been there for 1 year, so I decided to check it out.
After cruising around inside, I went to downstairs to eat.
Yes, there is a restaurant offering great tea selection as well as some food.

I had this $18 afternoon tea set (I forgot what to call).
You can try several kinds of desserts, and there are also unique sandwich.

I have to say sandwich was not that good. rice was squished too tight. I needed some soy sauce.. but I didn't ask.
But all sweets are very good.

I also tried Japanese Sencha green tea.
This place is very quiet, and the great place to enjoy tea while you shop around this area.


Takashimaya
693 5th Ave
New York, NY 10022
212-350-0100

Kyoya

Kyoya is one of my favorite restaurants in NY.

They offer very authentic Japanese food. I feel like being Japan almost.

I always ask if we can sit in front of chef Sono. Chef Counter.

He is very friendly person, and I always enjoy having conversation with him about his food.

If you go, make sure to check out their special menu.

This time, they have a great sea urchin, octopus, and a mackerel sashimi.

According to Sono, 80% of ingredients are from Japan, and 20% are from local.

Except sea urchin, they were from Japan. Sea urchin was from Prince Edward Island.

Sea urchin tastes very sweet and mild.. Texture of octopus was very crunchy, and it tasted very good with sea salt.

Presentation is gorgeous, and almost you do not want to mess with it.

I also tried "Karasumi". Karasumi is Bora fish's egg......

Ok... I didn't know what to call Bora in English, so I just checked.

......................??????

Mullet....?? Yes, it was MULLET.

Why? does Bora have long hair in a back? LOL

Anyway, Mullet's egg tastes yummy!

I also had Chawan Mushi (Egg Custard), Miso Marinated Beef Tongue, and Rice with Crab.

Those were very very good.

My favorite was Chawan Mushi. It has a lot of ingredients inside of custard, and enjoyed so much.

If you go, you should also try some desserts.

They have Houji Tea Ice Cream. Of course handmade by chef.

Houji Tea is roasted green tea, so it gives roasted aroma and flavor.. very good.

Kyoya is located in East Village, and you almost feel you find your own hidden place.

Kyoya

94 East 7th St.

Bet 1st & A

212-982-4140