Cagen

Sunday Omakase Dinner at ”Cagen”

 

Cuisine: Sushi

Neighborhood: East Village

Michelin: One star 2016

Recommend Dishes: Sushi Omakase

Seat: I recommend to sit at the chef’s counter.

Note: Sushi Omakase is only available Tuesday – Sunday 6pm, 6:30pm or 8:30pm. I was here for Sunday ( I do not recommend what I had which Omakase from Sunday menu)

Cagen    414 E 9th St, New York, NY 10009  (212) 358-8800

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥1/2
♥♥♥1/2
♥♥♥ $$$$

Cagen

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Zuma New York

Cocktail at ”Zuma” New York

First floor

Zuma New York  261 Madison Ave, New York, NY 10016   (212) 544-9862

Cuisine: Sushi, Japanese, Cocktail lounge

Neighborhood: Midtown East

Occassion: I was here for cocktails at second floor

Note: I will report back to you again if I come back for dinner!

OVERALL COCKTAIL ATMOSPHERE PRICE
♥♥♥1/2
♥♥♥1/2
♥♥♥1/2 $$$$

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SOTO

Soto
Michelin Two Star ”Soto”

Sushi Chef Sotohiro Kosugi

Cuisine: Japanese, Sushi

Michelin: Two Stars 2015

Sushi Chef-Owner: Sotohiro Kosugi

Neighborhood: West Village

Occassion: I was here for dinner. Good for a date, with foodie friend

Signature Dishes: Uni Ika Sugomori Zukuri/Chutoro Tartare/Steamed Lobster with Uni Mousse

What I had: Omakase $115 plus drinks

Seat: I recommend Sushi counter

Soto    357 6th Ave., New York, NY 10014  (212) 414-3088

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥
♥♥
♥♥♥1/2 $$$$1/2

Goma Tofu

Sea Trout Carpaccio

-with black truffle sea salt, chives, and caviar.
-served with watercress and sesame salad

Uni Cocktail
with seaweed, wasabi, and soy reduction

Fluke Ponzu

-with chives, shiso leaf, ginger shoot, and scallions on top.
-served with ponzu sauce

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Neta

Neta

Sushi Omakase at ”Neta”

Snapper w/ Truffle

Three Omakase (tasting menus) priced at $105/145/225. I did the $105 Omakase. Here’s what I got 🙂

Neta     61 West 8th St., New York, NY 10011

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥   ♥♥♥1/2   ♥♥♥ $$$$

Suji

Dungress Crab

Szechuan Spiced Salmon

Kampachi w/ Potato Cake

Grilled Scallop (w/ Uni)

Mini crab Tempra

Great dinner with Jay a.k.a The Dishelin Guide 🙂 Here is his review http://www.tabelog.us/reviewers/thedishelinguide/reviews/14454

Scottish Salmon

Avocado Maki

Shrimp Tempura Maki

Sawara (Spanish Mackeral) Sashimi Salad

Dasai Nigori Saki

Toro & Scallion Maki

Peanut Butter Ice Cream

Sushi Dojo

Sushi Dojo

Sushi Omakase at ”Sushi Dojo”

Sushi Dojo    110 1st Ave ( b/t 6 St & 7 St ) NYC

Who said only Japanese can muster the art of sushi!? Congrats to owner/Sushi chef David Bouhadana *\(^_^)/* Sushi Dojo serves authentic Japanese cuisine and specialize in OMAKASE. If you’re expecting a California roll and Dragon roll then this is not the right place for you. David trained at one of fancy Japanese spots, 15 EAST in Union Square and Hatsuhana in Midtown. I didn’t sit in front of David at the sushi counter this time, but my chef Makoto Yoshizawa was fantastic!! First he asked me my preference of fishes so I told him I prefered Red Snapper, Fluke, Sea Bass over Hamachi and Saba and other fatty white fishes. Then I asked him what kind of clam they had. They had two of my favorite clams which are Aoyagi and Migugai. YAY!! and my last request was Uni & Ootoro.  I had a Sushi & Sashimi Omakase for $75 with Hakkaisan Sake. Sushi Dojo’s atmosphere is nothing special yet quality of sushi are LOVELY ~~~ xoxo

Overall Food Atmosphere Price
♥♥♥
♥♥♥ ♥♥
$$$1/2
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Sadeen amazu

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Uni, Red snnaper, Hamachi, Ootoro

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Ankimo with ponzu sauce

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Mirugai sashimi with su-miso dressing

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Madai-su dashi, Shima Aji, Kanpachi, Tuke maguro

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Masu – tazumamia, Aburi-Ebi, Mirugai, Chu toro

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Uni, Anago.

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Sushi Dojo

Temaki Sushi at Home

Everyday Sachiko home cooking  – Today I show  you how to make Temaki Sushi at your home (^_^)

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Tuna & Avocado, Shiso leaf, Sprouts.

Ingredients – Sushi rice. Dry seaweed paper. Tuna. Fatty tuna. Salmon. Squid. Ground beef with bamboo. Natto beans with scallion. Tuna can and celery with mayonnaise.  Ground chicken with green peace. Shiso leaf. Mizuna. Avocado. Cucumber. Sprouts. Asparagus.

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Ground chicken, Asparagus, Sprouts.

Step 1 – Place a sheet of nori (roasted seaweed) on a flat surface. Wet your hand with some water and scoop out about 3 tablespoons of sushi rice and spread the rice evenly on the nori sheet. Leave about 1/2-inch on the sides.If you like more sushi rice in your hand roll, use 4 tablespoons of sushi rice

Step 2 – Add some radish sprouts on top of the rice, follow by the filling. Arrange them at an angle for easy rolling.

Step 3 – Roll up the hand roll, starting at the lower left hand corner of the nori sheet. Keep rolling to form a cone shape. Make sure you roll tightly to secure the sushi rice and fillings. Add some masago on top of the hand roll. Dip the hand roll with some soy sauce and wasabi, if you like.

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“Temari Sushi” Step 1 – Step 4

Today I show you step by step how to make this OMG cute sushi called Temari SushiTemari means thread balls in Japanese, Temari Sushi is small and ball-shaped sushi that usually cooked on happy occasions and good for parties \(^o^)/

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Ingredients – Sushi rice, Red snapper, Tuna, Salmon, Sansho leaf, Shiso leaf.

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Step 1 – make small rice balls. Set aside. Prepare various toppings. Place toppings on a sheet of plastic wrap.  

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Step 2 –  Place a sushi rice ball on the topping

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Step 3 –   Shape the sushi into a ball, twisting the plastic wrap

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Step 4 –  Unwrap the plastic wrap. Serve temari sushi with wasabi and soy sauce

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