ブログスレッド
- Innovative store that offers new-wave yakitori in kaiseki style
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.
最新コメント
Innovative store that offers new-wave yakitori in kaiseki style
By Aya Ota
Lately, people are raving about the NoMad district of Manhattan. NoMad stands for North of Madison Square Park, and it covers the area of the whole north side of Madison Square Park. The district used to be under the spotlight for being between Midtown and Downtown, but due to the recent uprising with designer hotels, sophisticated restaurants, and boutiques, the street scenes and peoples’ attitudes there are rapidly changing.
In this district, a restaurant with a new and unique concept, yakitori kaiseki, called “Teisui” opened. This is also the one and only Japanese-owned store in the district.
Mr. Masahiro Hase, Representative Director of All Frontier America Inc. which manages the store, says, “I wanted to do something that only this unique district can provide”. The store name, “Teisui”, was taken from the long-established Inn, “Teisui” in Akita prefecture in Japan operated by the same company. Another reason is the fact that New York and Akita are both situated at 40° North Latitude.
Mr. Nobuaki Watanabe, Chef de Cuisine continues, “We cannot survive the competition by doing the same thing as other yakitori shops in New York where many yakitori specialty stores exist. The concept, yakitori kaiseki, is pretty innovative already, but more surprisingly, their yakitori are prepared very differently from the traditional way which is flavored with tare and salt.
One of their dishes, “Tori-Momo Couscou” is grilled chicken thigh accompanied by couscous, mashed potato, and fried eggplant. The creamy couscous and sweet and spicy tare (yakitori sauce) matches and enhances the chicken perfectly to create a splendid harmony.
Mr. Watanabe says, “I would like to offer the kind of dishes that are not only delicious, but also have a surprising twist.” He always strives for creating dishes that would satisfy your full 5 senses.
The first item that appears in the course menu is “Hassun”, which is an image of smoking volcano, which is created by pouring Gyokuro-tea over dry ice to grab the customers’ heart quickly with its visual and fragrant effect. Each of the beautifully arranged 4 kinds of appetizers has a unique texture and kick, and keeps you discovering something new, and being impressed.
The last course item, “Ishiyaki TEISUI” is a local dish from the Tohoku’s Ojika region, created by the fishermen. This is a dynamically prepared item; in the miso soup served in a cedar container, raw seafood and green onions are thrown in, then a burning hot stone is thrown in! You enjoy watching the miso soup suddenly boil up, and the accompanying sound and the nice smell. Then, you taste the concentrated umami of the ingredients. It is just so impressive.
Chef Watanabe has an experience in working as the director/chef of a popular TV cooking show in Japan. He also used to present his excellent skills in a famous restaurant in Canada. These past experiences may have contributed to today’s success in his ingenious and creative performances.
Many customers are actually shocked about such an unusual yakitori concept at first, but by the end of the 10-course meal, they are well absorbed in the newness, and feel satisfied. Yet, some still wants traditional yakitori with salt and tare-sauce, so they also offer a a-la-carte menu to accommodate such customers.
They are also the first store focused on the style of Akita local cuisine to be different from other yakitori places. The interior has a classy and historical ambiance of the traditional Japanese Inn which is where the name of the store came from, where the Emperor of Japan once stayed. They also offer the same quality hospitality.
Once again, a new food culture has been added to New York! They are planning to offer a new course menu every season. Let’s look forward to new exciting surprises in the coming seasons!
新感覚の焼き鳥を懐石スタイルで提供する画期的な店が登場
近年注目を浴びているノマド地区。ノマドとは“North of Madison Square Park” の略称で、マディソン・スクエア・パークの北側一帯を指す。ミッドタウンとダウンタウンの間に挟まれて見逃されがちだったこの地区だが、近年、デザイナーズホテルや洒落たレストランやブティックが登場し、街並みも人々の雰囲気も急速に変貌を遂げている。
この地区に、“焼き鳥懐石” という、これまでになかった独創的なコンセプトの店、『Teisui』が登場した。日本人経営の店としてはこの地区唯一の存在でもある。
「この地区だからこそできることをやりたいと思った」と語るのは、同店を経営する『米国オールフロンティア社』の長谷正治氏。店名の『Teisui』は、同社が秋田県で営む老舗旅館『帝水』から取った。ニューヨークと秋田県が、同じ北緯40度に位置していることにも由来している。
「焼き鳥を出す店が多く存在するニューヨークでは、他店と同じことをしていては生き残れない」と、料理長を務める渡辺宣考氏が続ける。“焼き鳥懐石”というアイデアも画期的だが、タレや塩を使った従来の焼き鳥とは違い、 さまざまな食材やソースと組み合わせて食べることに驚かされる。
『鶏もも肉のクスクス添え』は、鶏もも肉の焼き鳥にクスクスやマッシュポテト、揚げナスを添えた一品で、クリーミーに仕上げたクスクスと甘辛い焼き鳥タレが絶妙な調和を醸し出す。「美味しいことはもちろんのこと、あっと驚かせるような料理を提案したい」という渡辺氏は、五感をフルに楽しませる演出も心がける。コースの始めに登場する『八寸』では、噴煙を上げる火山をイメージして、ドライアイスに玉露茶を注ぐという演出をし、まずは見た目と香りで客の心をぐっとつかむ。美しく繊細な4種類の前菜は、ひとつひとつ食感やアクセントが異なり、発見と感動の連続だ。コースの最後に登場する『石焼き鍋』は、男鹿半島の漁師が考案した郷土料理。秋田杉で特注した桶に、味噌で味を整えた出汁が入っており、そこに生の魚介類とネギを入れ、焼いた石を放り込むという豪快な料理。味噌汁が瞬時に沸き立つときの音や香り、見た目を楽しんだあとに、うま味がぎゅっと凝縮された素材を口にすると、「圧巻！」の一言しかない。渡辺氏は、過去に、日本の人気テレビ番組の料理と演出を担当した実績と、カナダで著名な日本食店で腕を奮った経験を持つ。それらが見事に融合した結果、この創意工夫に富んだ料理の数々とパフォーマンスが実現しているのだろう。
この全く新しい焼き鳥の概念に驚く客も多いというが、10品のコース料理を食べ終わる頃には、その内容にすっかり魅了され、満足するという。中には「塩やタレで食べる従来の焼き鳥を食べたい」という客もいるため、アラカルトで注文できるように対応している。
秋田に焦点を当てたという点もニューヨーク初で、注目に値する。ジュンサイやとんぶりなど秋田名産品や郷土料理を取り入れることで、他店との差別化を図る。内装は、かつて天皇陛下も宿泊したという由緒正しい旅館の歴史を感じさせる雰囲気が漂う。また、まるで旅館のような丁寧なおもてなしを心がける。
ニューヨークにまたひとつ、新しい食文化が登場したことを予感させる店だ。四季ごとにコースを一新するといい、その都度、新しい感動を届けてくれるに違いない。
Teisui
246 5th Avenue
New York, NY 10001
(917) 388-3596
www.teisui.nyc/
Mon.-Sat./ 5:30pm-10:30pm
Lately, people are raving about the NoMad district of Manhattan. NoMad stands for North of Madison Square Park, and it covers the area of the whole north side of Madison Square Park. The district used to be under the spotlight for being between Midtown and Downtown, but due to the recent uprising with designer hotels, sophisticated restaurants, and boutiques, the street scenes and peoples’ attitudes there are rapidly changing.
In this district, a restaurant with a new and unique concept, yakitori kaiseki, called “Teisui” opened. This is also the one and only Japanese-owned store in the district.
Mr. Masahiro Hase, Representative Director of All Frontier America Inc. which manages the store, says, “I wanted to do something that only this unique district can provide”. The store name, “Teisui”, was taken from the long-established Inn, “Teisui” in Akita prefecture in Japan operated by the same company. Another reason is the fact that New York and Akita are both situated at 40° North Latitude.
Mr. Nobuaki Watanabe, Chef de Cuisine continues, “We cannot survive the competition by doing the same thing as other yakitori shops in New York where many yakitori specialty stores exist. The concept, yakitori kaiseki, is pretty innovative already, but more surprisingly, their yakitori are prepared very differently from the traditional way which is flavored with tare and salt.
One of their dishes, “Tori-Momo Couscou” is grilled chicken thigh accompanied by couscous, mashed potato, and fried eggplant. The creamy couscous and sweet and spicy tare (yakitori sauce) matches and enhances the chicken perfectly to create a splendid harmony.
Mr. Watanabe says, “I would like to offer the kind of dishes that are not only delicious, but also have a surprising twist.” He always strives for creating dishes that would satisfy your full 5 senses.
The first item that appears in the course menu is “Hassun”, which is an image of smoking volcano, which is created by pouring Gyokuro-tea over dry ice to grab the customers’ heart quickly with its visual and fragrant effect. Each of the beautifully arranged 4 kinds of appetizers has a unique texture and kick, and keeps you discovering something new, and being impressed.
The last course item, “Ishiyaki TEISUI” is a local dish from the Tohoku’s Ojika region, created by the fishermen. This is a dynamically prepared item; in the miso soup served in a cedar container, raw seafood and green onions are thrown in, then a burning hot stone is thrown in! You enjoy watching the miso soup suddenly boil up, and the accompanying sound and the nice smell. Then, you taste the concentrated umami of the ingredients. It is just so impressive.
Chef Watanabe has an experience in working as the director/chef of a popular TV cooking show in Japan. He also used to present his excellent skills in a famous restaurant in Canada. These past experiences may have contributed to today’s success in his ingenious and creative performances.
Many customers are actually shocked about such an unusual yakitori concept at first, but by the end of the 10-course meal, they are well absorbed in the newness, and feel satisfied. Yet, some still wants traditional yakitori with salt and tare-sauce, so they also offer a a-la-carte menu to accommodate such customers.
They are also the first store focused on the style of Akita local cuisine to be different from other yakitori places. The interior has a classy and historical ambiance of the traditional Japanese Inn which is where the name of the store came from, where the Emperor of Japan once stayed. They also offer the same quality hospitality.
Once again, a new food culture has been added to New York! They are planning to offer a new course menu every season. Let’s look forward to new exciting surprises in the coming seasons!
新感覚の焼き鳥を懐石スタイルで提供する画期的な店が登場
近年注目を浴びているノマド地区。ノマドとは“North of Madison Square Park” の略称で、マディソン・スクエア・パークの北側一帯を指す。ミッドタウンとダウンタウンの間に挟まれて見逃されがちだったこの地区だが、近年、デザイナーズホテルや洒落たレストランやブティックが登場し、街並みも人々の雰囲気も急速に変貌を遂げている。
この地区に、“焼き鳥懐石” という、これまでになかった独創的なコンセプトの店、『Teisui』が登場した。日本人経営の店としてはこの地区唯一の存在でもある。
「この地区だからこそできることをやりたいと思った」と語るのは、同店を経営する『米国オールフロンティア社』の長谷正治氏。店名の『Teisui』は、同社が秋田県で営む老舗旅館『帝水』から取った。ニューヨークと秋田県が、同じ北緯40度に位置していることにも由来している。
「焼き鳥を出す店が多く存在するニューヨークでは、他店と同じことをしていては生き残れない」と、料理長を務める渡辺宣考氏が続ける。“焼き鳥懐石”というアイデアも画期的だが、タレや塩を使った従来の焼き鳥とは違い、 さまざまな食材やソースと組み合わせて食べることに驚かされる。
『鶏もも肉のクスクス添え』は、鶏もも肉の焼き鳥にクスクスやマッシュポテト、揚げナスを添えた一品で、クリーミーに仕上げたクスクスと甘辛い焼き鳥タレが絶妙な調和を醸し出す。「美味しいことはもちろんのこと、あっと驚かせるような料理を提案したい」という渡辺氏は、五感をフルに楽しませる演出も心がける。コースの始めに登場する『八寸』では、噴煙を上げる火山をイメージして、ドライアイスに玉露茶を注ぐという演出をし、まずは見た目と香りで客の心をぐっとつかむ。美しく繊細な4種類の前菜は、ひとつひとつ食感やアクセントが異なり、発見と感動の連続だ。コースの最後に登場する『石焼き鍋』は、男鹿半島の漁師が考案した郷土料理。秋田杉で特注した桶に、味噌で味を整えた出汁が入っており、そこに生の魚介類とネギを入れ、焼いた石を放り込むという豪快な料理。味噌汁が瞬時に沸き立つときの音や香り、見た目を楽しんだあとに、うま味がぎゅっと凝縮された素材を口にすると、「圧巻！」の一言しかない。渡辺氏は、過去に、日本の人気テレビ番組の料理と演出を担当した実績と、カナダで著名な日本食店で腕を奮った経験を持つ。それらが見事に融合した結果、この創意工夫に富んだ料理の数々とパフォーマンスが実現しているのだろう。
この全く新しい焼き鳥の概念に驚く客も多いというが、10品のコース料理を食べ終わる頃には、その内容にすっかり魅了され、満足するという。中には「塩やタレで食べる従来の焼き鳥を食べたい」という客もいるため、アラカルトで注文できるように対応している。
秋田に焦点を当てたという点もニューヨーク初で、注目に値する。ジュンサイやとんぶりなど秋田名産品や郷土料理を取り入れることで、他店との差別化を図る。内装は、かつて天皇陛下も宿泊したという由緒正しい旅館の歴史を感じさせる雰囲気が漂う。また、まるで旅館のような丁寧なおもてなしを心がける。
ニューヨークにまたひとつ、新しい食文化が登場したことを予感させる店だ。四季ごとにコースを一新するといい、その都度、新しい感動を届けてくれるに違いない。
Teisui
246 5th Avenue
New York, NY 10001
(917) 388-3596
www.teisui.nyc/
Mon.-Sat./ 5:30pm-10:30pm
シェア