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Showing results for tags 'Izakaya'.
Found 17 results
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One of the more pleasant dining experiences, I've had in a long time. The space is simple, clean and serene which is a great reflection of the food. I went early so it wasn't so crowded but I'm guessing that this place will be consistently packed. If you had to try one dish, get the grilled Mero with miso. It's sea bass that has a nice char on the outside but comes out tasting smooth and creamy. My full post is below; Izakaya Seki -
Over by China Star is Blue Ocean. It's a rarity in the nova burbs. A Japanese restuarant run by Japanese. The result is really fresh sushi, really amazing "little plates" (most of which are on a secret japanese only menu that get carried around the restuarant and put in front of the table for those that can speak it) Real Ramen and a whole bunch of dishes I haven't seen anywhere in the area like kama meshi. I've had decent luck with getting the english name off of here http://www.blueocean-sushi.com/ala/ala_eng...ategory=seafood and asking for it. Sometmes they have it and know what I'm tal -
Andy Hayler's Reviews -
In an update, I went to Kimen Ramen this afternoon for dinner. I had their mazemen ramen (ETA: from the menu: soupless ramen, spicy hot minced pork / egg yolk / fish powder / minced garlic / green onion / chives / dried seaweed -- note, wasn't that spicy) and it was good! I'll be back. That said, I'm not sure the music they were playing was of this world. Or I'm getting old. -
I ate here tonight based on Tim Carman's enthusiastic review and was very disappointed (Carman, you've misled for me for the last time...). The Akira Ramen (tonkatsu broth, with a couple thin slices of chasu, veggies, fish cake, and half an egg) was deeply mediocre. The broth, thin and bland, had little discernible pork flavor and mainly served as a carrier for the bitter char of the chasu. The curly noodles were little to write home about (or wax poetic about in the Post). Overall, a nothing bowl of ramen. I ordered the grilled yellowtail collar as an appetizer, was told it'd t -
I'm starting a new thread despite the facts that Daikaya's new Izakaya shares owners, a name and a building with the ramen shop downstairs. I do this because it's a wholly different concept in most every way and I'm guessing the discussions for both will remain active and very different from each other. Of course, if that's wrong (I know the Izakaya is referenced in Daikaya's ramen shop topic title), please just combine the two but thought it worthwhile to suggest the separation. I'm also going to violate my own self-imposed rule of not assessing a new place until it has had to time to work -
We've been going to Rintaro for a while now and are considered regulars. They've been serving lunch for several months. B and I had put that on our list but for some reason, plans kept going awry....that is, until today. Japanese fried chicken wings with smokey tare, sansho pepper and wasabi arugula. There is some really stellar, excellent frying in the kitchen. The chicken was marinated and coated in a crispy, flavorful shell that literally melted in our mouths. Berkshire pork gyoza, chicken foot jelly. The "lace" shows you how light the batter is.- 8 replies
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While we wait for our moving truck to arrive, we are staying with family in Memorial, in the Western part of Houston. The whole family, 2 small kids in tow, had dinner at Izaykaya Wa on Memorial Dr. last night. I luckily called ahead and made a reservation, as it was packed to the gills with a boisterous group of drinkers/noshers when we arrived. This is a true Izakaya, being a great place to throw down a few beers and munch on yakitori and kushiage. It reminded Cristina and I of our old NYC haunt, Village Yokocho. We shared a number of things, mainly standards (edamame, vegetable tempura- 5 replies
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We had Japanese brunch on Saturday at Okane (669 Townsend at 18th in South of Market), a sister restaurant of Omakase. House salad, rice cracker, ume vinaigrette. Miso soup. Tsukemono. You can really tell how good a restaurant is by whether the kitchen pays attention to detail, and these were no exception. Pictured are kyuri-zuke (pickled Japanese cucumber) and asa-zuke (zucchini, carrot and onion quick pickle). Oysters with tobiko (flying fish roe) and scallion. Clockwise from bottom center: stewed pork belly, green onion; sesame tofu wi
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Lady KN and I were at Honey Pig Izakaya tonight -- we didn't see it specifically mentioned in the Honey Pig Multiple Locations thread, but if that's where it belongs, then please move it there...!) We were sort of aiming for Honey Pig, but ended up at Honey Pig Izakaya instead. We're glad we did -- less boisterous, lower music, no barbecue residue all over us. Owned by the same people as Honey Pig, they gladly took our Living Social coupon. We ordered around the menu and had way too much food, and just the right amount of beer, for what would have been $90 all in, four beers, tax and -
Tsujita is where I plan to eat when I land there on Monday afternoon.- 1 reply
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Coming soon apparently -
First, let me point out that I'm not a connoisseur of Japanese cuisine, so hopefully someone that is will jump on this and give you a better overall opinion of this place. Personally, I'm just happy that in the space of a few weeks, south Dupont opened two spots with ramen in a few blocks of each other...this place, and Oki Ramen down the street, which I haven't tried yet. As you can see there's lots more than ramen at Nagomi. Nov 2014 Lunch Menu Nov 2014 Dinner Menu So look at this as a very quick, and totally incomplete, preview. I had a very solid bowl of shoyu ramen...the other- 1 reply
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Bit off topic from the coffee shop closure but this bit from the article to which you linked is interesting: "Though the Four Seasons Baltimore isn't commenting, Baltimore wasn't ready for Pabu's Japanese Izakaya cuisine that's more popular in San Francisco where the Mina Group is based. "The past few months, I've been all over the country looking at Japanese restaurants, and Pabu wasn't as well run as it could have been," Smith says." Baltimore not ready for an izakaya? I suspect the last line about mismanagement is closer to the truth given the success of great spots like Seki in DC.
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I'm very much looking forward to a Japanese restaurant run by an actual Japanese chef in Baltimore. Most places are currently Korean or Chinese run sushi & roll places. Pubu, Japanese for "pub", located in the Four Seasons at Harbor East is scheduled to open next week. They are planning to serve izakaya style food from chef Michael Mina and chef Ken Tominga (Hana in Sonoma). I'm thinking of making it a dinner for Mother's Day weekend. I will certainly report back. -
This has become a regular stop for us in NYC, or at least on the last 4 visits. It is a branch of a chain of two restaurants in Roppongi executed in much the same style here though larger and with the addition of sushi. Our visit last year happened to be when they were having a special event to introduce Ten Qoo farm raised bluefin tuna. The tuna then was amazing in quality and the special tuna cutting ceremony impressed our then 3 yr old daughter enough that this is now her favorite restaurant. The other theatre that they do is a nightly mochi pounding though usually too late for our kids' b-
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Izakaya Seki is a small, family-run pub serving casual Japanese dishes along with Japanese beverages. Our kitchen staff is small and the opportunity to learn about Japanese cuisine and techniques is significant. We are looking for a line cook who is available 3-6 nights a week. We value kitchen experience although not necessarily in Japanese cuisine. We are looking for hard-working professionals who are responsible, methodical, and diligent. Pay is hourly and commensurate upon experience. For more information and to schedule an interview, please email us at sekidc@gmail.com or call (202)
