Union Square Cafe

”Union Square Cafe” is closing

Nantucket Bay Scallop Crudo – Eckerton Seasoning Peppers, Shaved Fennel 17 ♥♥♥

NEWS: Union Square Cafe is going to close this year (or moving to new location)

Union Square Cafe     21 East 16th St., New York, NY 10003

♥♥♥1/2 $$$$

Beef Sirloin Carpaccio  16
Crispy Sunchokes, Parmigiano Reggiano, Kale ♥♥♥

Grilled Berkshire Pork Loin  34
Sweet Potato, Autumn Vegetables, Bourbon Gastrique ♥♥♥

Chatham Cod $31 ♥♥♥

Slow Roasted Lamb Braciole 32
Garlic Potatoes, Tokyo Turnips ♥♥♥1/2

Pecan Pie  9.5
Dark Chocolate Anglaise, Espresso Crème Fraîche ♥♥♥1/2

USC Banana Tart  9.5
Macadamia Brittle, Honey-Vanilla Ice Cream ♥♥♥

Caramelized Fig Sundae 9.5 ♥♥♥

Warm Chocolate Brownie Custard 9.5 ♥♥♥1/2



Pizza at ”GG’s” East Village


littleneck, cockle, & razor clams, mozzarella, ricotta, mushrooms, garlic confit $18 ♥♥

Cuisine: Italian / Pizza

Area: East Village

GG’s    511 East 5th Street,, New York, NY 10009 (212) 687-3641

♥♥♥1/2 $$$1/2


sofrito, sorrel, crispy lamb $13 ♥♥

half baked lobster

pecorino, tarragon butter, chickpeas, paprika $18 ♥♥






Congrats! Aquavit For Wining 2 Michelin Stars & #Girlpower New Exclusive Chef Emma Bengtsson


From restaurant: Two Michelin-starred Aquavit, located in Midtown Manhattan showcases seasonal, Modern Nordic fare and has been a pioneer of Nordic cuisine since opening in 1987. The restaurant has an extensive wine list as well as an aquavit infusion and cocktail program. At lunch we offer an a la carte menu and a 3-course prix fixe for $52pp. At dinner we offer a 3-course prix fixe for $85pp, a 5-course seasonal tasting menu for $105pp and a 8-course chef’s tasting menu for $135pp.

I was here for: Lunch/3-course prix fixe for $52pp

Cuisine: Modern Nordic/Scandinavian

Neighborhood: Midtown East

2015 Michelin: Two star

Exclusive Chef: Emma Bengtsson

Read more about new executive chef Emma Bengtsson from restaurant:

Emma Bengtsson grew up in a small town on the west coast of Sweden and became interested in the culinary arts at a very young age, thanks to her grandmother, who was an avid home cook. The baking and cooking of Bengtsson’s youth grew into professional aspirations when she enrolled in Stockholm’s Hotel and Restaurant School, where she trained in every restaurant role, from savory and pastry to waiting tables and hostessing.

Bengtsson’s experience spans many of Sweden’s acclaimed restaurants, from her internship at Edsbacka Krog–the only Michelin two-star restaurant in Sweden at that time–to Restaurant Prinsen, one of Stockholm’s oldest and busiest bistros, to Operakällaren, the award-winning historical restaurant located in Stockholm’s Opera House, where she worked for nearly five years.

Bengtsson joined our team as Executive Pastry Chef in 2010, and quickly became known for her creative interpretations of classic Scandinavian desserts, as well as establishing a new bread program. Her style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. She accepted the job, and since then has injected the critically acclaimed menu with her personal style and experience. In October, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so.

Bengtsson is also an avid dancer of bachata, a form of Latin American dance originating in the Dominican Republic, and participates in international summits and competitions.

Aquavit    65 East 55th St., New York, NY 10022  (212) 307-7311

♥♥♥1/2 $$$$


 (First Course )


Swediash Caviar, Créme Fraiche, Chives $23


( First Course )

Beef Tartar

Black garlic, rice pearls, flax seeds

DSC08523(First Course )


Mustard Matjes Buttermilk Lingonberry Herring Tart $22


Lounge Room

(Second Course )


seafood, parsley


(Second Course )


anchovy, fava beans, sauce sandefjord $34


( Second Course )


violet turnip, parsley root, kale sprouts $32


Girls Lunch



( Third Course )


vanilla crème, pumpkin seeds, tarragon








Japanese Italian ”Dieci” East Village


Fluke Sashimi yuzu pepper & ceviche sauce $12 ♥♥♥1/2

Dieci    228 East 10th St., New York, NY 10003

Overall Food Atmosphere Price
♥♥♥1/2 ♥♥♥1/2


Miso Black Cod truffled mushroom risotto and poached egg $28 ♥♥♥


Fettucine uni cream sauce $24 ♥♥♥


Filet Mignon Tataki ♥♥♥


seared duck breast with garlic and scallions $10 ♥♥♥

Gnocchi crab & cod roe cream sauce $18 ♥♥♥20140509-002538.jpg

Brooklyn Taco Co

Brooklyn Taco Co     120 Essex St (between Rivington St & Delancey St) at Essex St. Market, NYC 

Snack Time Patrolling – The place is incredibly small and tucked inside of the Essex Street Market in Lower East Side. The Brooklyn Taco is literally like a mini stand out in the open. There are a few high stools in the waiting area. Tacos are around $4 each.  We ordered the Chilorio Brisket taco and the fish and Chipotle’d Chicken taco. The tacos are served on soft blue corn tortillas, which were fantastic *\(^_^)/* My favorite was beef brisket!! I will try Cola-Braised Pork next time!!! Stay tuned…….



Everyday Sachiko Home Cooking  – Sukiyaki

Yukiyaki is perfect meal to cook when family and friends get together. It’s no time to prepare and easiest thing to serve for group of gathering. All you have to do is chop chop and chop and you just wait everything to cook (^_^)



  • 1 Tbsp oil
  • 1 lb beef, thinly sliced
  • 4 Tbsp sugar
  • 4 Tbsp soy sauce
  • 2 Tbsp Saki
  • 2 long onions, cut diagonally
  • 1 bunch Kikuna, cut 2″ long ( I used Mizuna instead of Kikuna )
  • 1 package tofu, cut 1″ width ( I use Yaki-Tofu )
  • 8 shiitake mushrooms
  • 1 package enoki mushrooms
  • 1 package itokonnyaku=shirataki noodles



  1. Heat a pan at medium high and add oil.
  2. Sear beef slices in the pan, and add sugar, soy sauce, and Sake when the color of meat has started turning.
  3. Add the rest of the ingredients and cook about 10-15 minutes.
  4. Adjust seasonings if you like by adding more soy sauce and/or sugar.


In Japan, we dip cooked Sukiyaki beef and vegetable in raw eggs. While it can be risky to eat raw eggs in the US, we don’t usually have problems with salmonella in eggs in Japan.

Japanese chicken curry

Everyday Sachiko – Japanese chicken curry

Today I show you how to make japanese chicken curry. When you don’t have time to cook Japanese curry is SuPa easy thing to make. I normally use beef but this time I used chicken breast and so much healthier. Also I had cute baby spring onion at my parent house so instead of slicing onion I chopped them in half so onion stayed in cute shape (^_^)


(Serves 3)

– 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box)
– 2 carrots, peeled and cut to small chunks
– 1 potato, peeled and cut to small chunks
– 4 small onions, chopped in half
– 200 to 300g boneless chicken fillet, cut to large chunks
– 1 tbsp cooking oil
– 700ml water


Step 1 – Heat pot with oil. Add onions and cook till they are soft. Set aside on a plate and return the onions at step 4.

Step 2 – Place chicken pieces in a single layer in the pot. Let the chicken pieces brown on one side.

Step 3 – After one side of the chicken is browned, turn them to the other side using a pair of kitchen tongs and again, cooked till the pieces are browned. Add potato and carrot chunks, mix everything evenly.

Step 4 – Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed; mine is fully closed because it has an air vent) or till potatoes are cooked.

Step 5 – Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Warm through the curry before serving.

*Serve with japanese rice and if you like you can add japanese pickle or boiled egg on the side.

Han Dynasty

Han Dynasty

Sichuan (Szechwan) cuisine ”Han Dynasty”

泡椒系列 Pickled Chili Style Fish ♥♥♥

I give one for decor and atmosphere but restaurant is very popular and great food. Original Han Dynasty is in Philadelphia and they opened one in East Village a few years ago. Sichuan (Szechwan) cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper ( by wikipedia ) 🔥🔥🔥 Most famous dish here is Dan Dan Noodles which I forgot to order….. lol so now I need to go back again 🙂

They don’t take reservations, it’s all first come first serve

Must eat:
(1) dan dan noodles
(2) wontons in chili oil
(3) Beef & Tripe in Chili Oil

 Han Dynasty    90 3rd Ave, New York, NY 10003 (212) 390-8685



Beef & Tripe in Chili Oil ♥♥♥1/2


Dry Pepper Style – Chicken ♥♥♥