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- Unique ramen in a Venetian restaurant
Japanese Sake : All Japan News,Inc
https://jp.bloguru.com/JapaneseSake_AllJapanNews
自己紹介
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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Unique ramen in a Venetian restaurant
Unique ramen you can taste in a sophisticated modern Venetian-style restaurant
By Aya Ota
“All’onda” is the name of the restaurant which some New Yorkers are glued to due to its unique concept of the modern Venetian cuisine. It is located in a sophisticated looking two-story building in the Union Square district of Manhattan with huge glass windows in front that draw the eyes of people who walk by. The ground floor of the building is laid out as a stylish bar, and the upstairs is a relaxing wooden interior space. Who would have thought that ramen is served in such a sophisticated Italian restaurant?
There are 3 ramen dishes: “Chicken Miso Ramen”, “Tonkotsu Ramen”, and the most unusual “Parmesan Dashi Ramen”. This unique ramen does not look very different from any other ramen in appearance. The soup is clear, and nothing in the bowl looks like cheese. However, as soon as you taste the soup, the flavor of parmesan cheese spreads in your mouth. I was astonished to learn the unique idea of making such dashi for the soup which is made by combining the hard crusty surface of parmesan cheese with traditional konbu dashi. The noodles are made on-site daily as you would expect from any authentic Italian restaurant. The toppings are a boiled egg, corn kernels, grilled scallions and maitake mushrooms which add an exquisite accent with its smoky scorched flavor. The other two ramen dishes, “Chicken Miso Ramen” and “Tonkotsu Ramen” sound ordinary, but taste quite different from what you normally imagine from the names. The soups look light and clear, but both soups give so much more flavor than they appear, and you can really taste chicken or pork respectively. They both taste harmonious yet without being too different. I am sure that there is no other place where you can have such unique ramen. They are served as a part of the soup menu for weekday lunch time. You can order a bowl either as a single item, or can also pair with a sandwich item such as a hamburger. For the weekend brunch, they are served as single menu items. When I saw Americans eating ramen with chopsticks in such a stylish Italian restaurant, I could not hide my surprise. I was so impressed by how far ramen culture has evolved in this country.
Ramen is not the only Japanese food on the menu. There are seafood dishes prepared with ingredients such as soy sauce, miso, yuzu pepper, and wasabi. For instance, the “Bucatini” is their signature dish with a generous portion of smoked uni (sea urchin) in rich egg yolk and cream sauce. The “Hamachi” is prepared in olive oil and soy sauce with a hint of pepperoncini as an accent. With the pickled broccoli stem added, it tastes similar to fresh sashimi in ponzu sauce. They also carry a sensible lineup of sake drinks including 3 different brands of basic sake, sparkling junmai sake, unfiltered junmai ginjo sake, and junmai daiginjo sake.
“It was a very natural thing for me to combine Venetian cuisine with Japanese ingredients,” says the executive chef/part owner of the restaurant, Mr. Chris Jaeckle. He used to work at “Ai Fiore”, the 3-star Italian restaurant by the Network Times as chef de cuisine. He also worked at “Morimoto”, a modern Japanese restaurant, and “Eleven Madison Park”, a contemporary American restaurant.
The one who developed the unique ramen dishes is the sous-chef, Joe Downey-Zayas. He says, “Because a lot of seafood is used in Venetian cuisine, it shares many common points with Japanese cuisine. The way sardines or tomatoes are used to bring out the flavors effectively is similar to the Japanese dashi concept. Another similarity the two cuisines share is having a wide-variety of noodle dishes. Italian has pastas, and Japanese has ramen, udon, etc.” Mr. Downey-Zayas started as a cook, and his ability won him a quick promotion to sous-chef only within a few months. He has been loving Japanese foods such as ramen and yakitori ever since he was a child. He was given a scholarship in 2015 to learn Japanese cooking at a traditional Japanese restaurant, and built up the skills for Japanese cuisine during that time.
In such an influential Italian restaurant, two chefs with mighty abilities are working together and creating an extraordinary menu. This is a restaurant that I want to visit repeatedly to find something new and exciting every time.
洗練されたモダン・ヴェネツィア料理店で味わう独創的なラーメン
モダン・ヴェネツィア料理というユニークなコンセプトで、ニューヨーカーを釘付けにする『All'onda』。マンハッタンのユニオン・スクエア地区に佇む2階建ての店舗は、建物の前面が大きなガラス張りになっており、その都会的な外観は道行く人の目を引きつける。1階にはスタイリッシュなバー、階段を上り2階へ行くと、木をふんだんに使い落ち着いた雰囲気の空間が広がる。この洗練されたイタリアン・レストランでラーメンを食べられるとは、一体誰が想像できるだろうか？
ラーメンは3種類、「チキン味噌ラーメン」「豚骨ラーメン」、そして特筆すべき「パルメザン出汁ラーメン」だ。運ばれてきた丼を見ると、一見、普通のラーメンとの大きな違いは感じられない。スープは透き通っており、チーズらしさを感じる見た目でもない。しかし、一口スープを含んだ途端、間違いなくパルメザン・チーズの風味が広がる。この独特なスープは、パルメザン・チーズの表面にある固い殻状の部分を昆布出汁に漬け込んで作るというが、その独創的な発想に驚かされる。麺はさすが本格派イタリアン・レストランだけあって、店内で毎日手作りする生麺を使用。トッピングには煮卵とコーン、グリルしたネギとマイタケ。ネギとマイタケのスモーキーな焦げ味が、絶妙なアクセントになっている。「チキン味噌ラーメン」「豚骨ラーメン」も名前はありふれているが、我々が想像するそれとは異なる。あっさりと透き通ったスープなのに、それぞれ鳥や豚骨の味がしっかり感じられる。奇をてらっている訳ではないが独特で、しかも調和のとれた味。こんなラーメンは、他では決して口にできないだろう。ラーメンは、平日はランチのスープメニューとして位置づけられおり、サンドイッチやバーガーと一緒に頼んでもいいし、単品で注文することもできる。週末のブランチでは単品メニューとして提供している。この洒落たイタリアン・レストランで、箸を使い、丼からラーメンを食べるアメリカ人の姿を見たときには、「ラーメンもここまで進化したのか」と驚きと感動を隠せなかった。
同店で日本らしいメニューはラーメンだけではない。醤油、味噌、柚子胡椒、ワサビなど、日本食材を取り入れた魚介中心の料理が並ぶ。スモークしたウニを惜しげもなくたっぷりと使い、卵黄とクリームで濃厚に仕上げた「ブカティーニ」は同店のシグニチャー・メニュー。「ハマチ」は、オリーブオイルと醤油のソースに、ペペロンチーニがぴりりと効いている。ブロッコリ茎で作るピクルスの酸味が混ざり、まるでポン酢で刺身を食べているような、爽やかな味わいだ。日本酒も3種類、発泡純米、純米吟醸無濾過原酒、純米大吟醸と、通なラインナップを用意している。
「ヴェネツィア料理に日本食材を組み合わせることは、とても自然なことだった」と語るのは、同店のエグゼクティブ・シェフでありパートナーのクリス・ジャックル氏ジャックル氏は、同店開店前は、ニューヨーク・タイムズ紙で三つ星を獲得したイタリアン・レストラン『Ai Fiori』でシェフ・デ・キュイジーンを務めた。その前にもモダン・ジャパニーズ『Morimoto』や、コンテンポラリー・アメリカン『Eleven Madison Park』で腕を奮った経験を持つ。
独創的なラーメンを開発したのはスーシェフのジョー・ダウニーザヤス氏。「イタリア料理の中でも魚介をふんだんに使うヴェネツィア料理は、日本食との共通点が多い。イワシやトマトのうま味を活かす点は、日本の出汁の考えと共通する。イタリアはパスタ、日本にはラーメンやうどんなど、麺料理が多い点もよく煮ている」と語る。ダウニーザヤス氏は、同店でコックとして働きはじめ、たった数カ月でスーシェフに昇格したという実力の持ち主で、小さい頃からラーメンや焼き鳥など日本食に親しんできた。2015年には財団から奨学金を受け日本の料亭で研修も積み、日本食への造詣を深めたという。
この影響力あるイタリアン・レストランで、二人の才能あふれるシェフがタッグを組み作り出す斬新なメニュー。何度でも足を運びたくなる、新しい発見がある店だ。
All'onda
22 E 13th St, New York, NY 10003, United States
Phone: +1 212-231-2236
http://www.allondanyc.com/'rel="nofollow">http://www.allondanyc.com/
By Aya Ota
“All’onda” is the name of the restaurant which some New Yorkers are glued to due to its unique concept of the modern Venetian cuisine. It is located in a sophisticated looking two-story building in the Union Square district of Manhattan with huge glass windows in front that draw the eyes of people who walk by. The ground floor of the building is laid out as a stylish bar, and the upstairs is a relaxing wooden interior space. Who would have thought that ramen is served in such a sophisticated Italian restaurant?
There are 3 ramen dishes: “Chicken Miso Ramen”, “Tonkotsu Ramen”, and the most unusual “Parmesan Dashi Ramen”. This unique ramen does not look very different from any other ramen in appearance. The soup is clear, and nothing in the bowl looks like cheese. However, as soon as you taste the soup, the flavor of parmesan cheese spreads in your mouth. I was astonished to learn the unique idea of making such dashi for the soup which is made by combining the hard crusty surface of parmesan cheese with traditional konbu dashi. The noodles are made on-site daily as you would expect from any authentic Italian restaurant. The toppings are a boiled egg, corn kernels, grilled scallions and maitake mushrooms which add an exquisite accent with its smoky scorched flavor. The other two ramen dishes, “Chicken Miso Ramen” and “Tonkotsu Ramen” sound ordinary, but taste quite different from what you normally imagine from the names. The soups look light and clear, but both soups give so much more flavor than they appear, and you can really taste chicken or pork respectively. They both taste harmonious yet without being too different. I am sure that there is no other place where you can have such unique ramen. They are served as a part of the soup menu for weekday lunch time. You can order a bowl either as a single item, or can also pair with a sandwich item such as a hamburger. For the weekend brunch, they are served as single menu items. When I saw Americans eating ramen with chopsticks in such a stylish Italian restaurant, I could not hide my surprise. I was so impressed by how far ramen culture has evolved in this country.
Ramen is not the only Japanese food on the menu. There are seafood dishes prepared with ingredients such as soy sauce, miso, yuzu pepper, and wasabi. For instance, the “Bucatini” is their signature dish with a generous portion of smoked uni (sea urchin) in rich egg yolk and cream sauce. The “Hamachi” is prepared in olive oil and soy sauce with a hint of pepperoncini as an accent. With the pickled broccoli stem added, it tastes similar to fresh sashimi in ponzu sauce. They also carry a sensible lineup of sake drinks including 3 different brands of basic sake, sparkling junmai sake, unfiltered junmai ginjo sake, and junmai daiginjo sake.
“It was a very natural thing for me to combine Venetian cuisine with Japanese ingredients,” says the executive chef/part owner of the restaurant, Mr. Chris Jaeckle. He used to work at “Ai Fiore”, the 3-star Italian restaurant by the Network Times as chef de cuisine. He also worked at “Morimoto”, a modern Japanese restaurant, and “Eleven Madison Park”, a contemporary American restaurant.
The one who developed the unique ramen dishes is the sous-chef, Joe Downey-Zayas. He says, “Because a lot of seafood is used in Venetian cuisine, it shares many common points with Japanese cuisine. The way sardines or tomatoes are used to bring out the flavors effectively is similar to the Japanese dashi concept. Another similarity the two cuisines share is having a wide-variety of noodle dishes. Italian has pastas, and Japanese has ramen, udon, etc.” Mr. Downey-Zayas started as a cook, and his ability won him a quick promotion to sous-chef only within a few months. He has been loving Japanese foods such as ramen and yakitori ever since he was a child. He was given a scholarship in 2015 to learn Japanese cooking at a traditional Japanese restaurant, and built up the skills for Japanese cuisine during that time.
In such an influential Italian restaurant, two chefs with mighty abilities are working together and creating an extraordinary menu. This is a restaurant that I want to visit repeatedly to find something new and exciting every time.
洗練されたモダン・ヴェネツィア料理店で味わう独創的なラーメン
モダン・ヴェネツィア料理というユニークなコンセプトで、ニューヨーカーを釘付けにする『All'onda』。マンハッタンのユニオン・スクエア地区に佇む2階建ての店舗は、建物の前面が大きなガラス張りになっており、その都会的な外観は道行く人の目を引きつける。1階にはスタイリッシュなバー、階段を上り2階へ行くと、木をふんだんに使い落ち着いた雰囲気の空間が広がる。この洗練されたイタリアン・レストランでラーメンを食べられるとは、一体誰が想像できるだろうか？
ラーメンは3種類、「チキン味噌ラーメン」「豚骨ラーメン」、そして特筆すべき「パルメザン出汁ラーメン」だ。運ばれてきた丼を見ると、一見、普通のラーメンとの大きな違いは感じられない。スープは透き通っており、チーズらしさを感じる見た目でもない。しかし、一口スープを含んだ途端、間違いなくパルメザン・チーズの風味が広がる。この独特なスープは、パルメザン・チーズの表面にある固い殻状の部分を昆布出汁に漬け込んで作るというが、その独創的な発想に驚かされる。麺はさすが本格派イタリアン・レストランだけあって、店内で毎日手作りする生麺を使用。トッピングには煮卵とコーン、グリルしたネギとマイタケ。ネギとマイタケのスモーキーな焦げ味が、絶妙なアクセントになっている。「チキン味噌ラーメン」「豚骨ラーメン」も名前はありふれているが、我々が想像するそれとは異なる。あっさりと透き通ったスープなのに、それぞれ鳥や豚骨の味がしっかり感じられる。奇をてらっている訳ではないが独特で、しかも調和のとれた味。こんなラーメンは、他では決して口にできないだろう。ラーメンは、平日はランチのスープメニューとして位置づけられおり、サンドイッチやバーガーと一緒に頼んでもいいし、単品で注文することもできる。週末のブランチでは単品メニューとして提供している。この洒落たイタリアン・レストランで、箸を使い、丼からラーメンを食べるアメリカ人の姿を見たときには、「ラーメンもここまで進化したのか」と驚きと感動を隠せなかった。
同店で日本らしいメニューはラーメンだけではない。醤油、味噌、柚子胡椒、ワサビなど、日本食材を取り入れた魚介中心の料理が並ぶ。スモークしたウニを惜しげもなくたっぷりと使い、卵黄とクリームで濃厚に仕上げた「ブカティーニ」は同店のシグニチャー・メニュー。「ハマチ」は、オリーブオイルと醤油のソースに、ペペロンチーニがぴりりと効いている。ブロッコリ茎で作るピクルスの酸味が混ざり、まるでポン酢で刺身を食べているような、爽やかな味わいだ。日本酒も3種類、発泡純米、純米吟醸無濾過原酒、純米大吟醸と、通なラインナップを用意している。
「ヴェネツィア料理に日本食材を組み合わせることは、とても自然なことだった」と語るのは、同店のエグゼクティブ・シェフでありパートナーのクリス・ジャックル氏ジャックル氏は、同店開店前は、ニューヨーク・タイムズ紙で三つ星を獲得したイタリアン・レストラン『Ai Fiori』でシェフ・デ・キュイジーンを務めた。その前にもモダン・ジャパニーズ『Morimoto』や、コンテンポラリー・アメリカン『Eleven Madison Park』で腕を奮った経験を持つ。
独創的なラーメンを開発したのはスーシェフのジョー・ダウニーザヤス氏。「イタリア料理の中でも魚介をふんだんに使うヴェネツィア料理は、日本食との共通点が多い。イワシやトマトのうま味を活かす点は、日本の出汁の考えと共通する。イタリアはパスタ、日本にはラーメンやうどんなど、麺料理が多い点もよく煮ている」と語る。ダウニーザヤス氏は、同店でコックとして働きはじめ、たった数カ月でスーシェフに昇格したという実力の持ち主で、小さい頃からラーメンや焼き鳥など日本食に親しんできた。2015年には財団から奨学金を受け日本の料亭で研修も積み、日本食への造詣を深めたという。
この影響力あるイタリアン・レストランで、二人の才能あふれるシェフがタッグを組み作り出す斬新なメニュー。何度でも足を運びたくなる、新しい発見がある店だ。
All'onda
22 E 13th St, New York, NY 10003, United States
Phone: +1 212-231-2236
http://www.allondanyc.com/'rel="nofollow">http://www.allondanyc.com/