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- People form a line for the genuine seafood bowls and steak set meals
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
People form a line for the genuine seafood bowls and steak set meals
by Keiko Fukuda
Japanese food fans in the South Bay area are talking a lot about having lunch at Wadatsumi lately. I visited Wadatsumi in May, shortly after the opening. About 20 of us, business colleagues, had lunch in the space for large groups. First, I was impressed by the rich variety in the menu. There are various kinds of bowls with seafood ingredients on top including tuna. Among them, one really struck my attention, which was the Kaisen Donburi (Seafood Bowl) offered only to the first 12 customers. Not only is there an ample volume of seafood ingredients on top, the price is very reasonable at $14.95. However, do not worry even if you miss the chance to be one of the lucky 12! In addition to the aforementioned seafood bowls, there are plenty of other choices including the Bara Chirashi, Sashimi Teishoku (set meal), Broiled Fish Teishoku, Rib Roast Steak Teishoku etc. As many as 70 Sashimi Teishokus are served in a day. Both the Kaisen Donburi and the Sashimi Teishoku are so authentic, and make you feel as if you are dining at a sushi restaurant in Tsukiji, Tokyo.
Also known for the high quality equal to fish, the rib roast steak meat is Australian Angus beef which is the same meat used at the MGM hotel in Las Vegas. The sukui tofu that comes with the set menu is unique, and extraordinary. A large quantity of house-made tofu and chawan-mushi (steamed egg custard) are made daily with the two new steam convection ovens installed for the opening.
I saw a long line of people waiting to get in when I left the restaurant. I can totally understand why one would want to come back once they have eaten there. I truly felt satisfied with the value considering the quality, taste, and volume.
For dinner time, there are a list of a-la-carte dishes on the menu that you can enjoy with any Japanese cuisine. Among them, Mebachi Maguro (bigeye) sashimi is the dish the restaurant recommends the most with confidence. It is priced at 6 dollars for 8 pieces, which is so reasonable that no other restaurant can possibly offer an equivalent.
In the South Bay, there are many people who know true Japanese tastes. So, what this restaurant aims for is to draw such Japanese people in first, and then let a wider range of customers including other Asian Americans know “real Japanese cuisine”.
Mr. Michio Nonaka, the executive chef, who leads the kitchen has a solid 40-year career in just the cooking world. He started out with western style cooking in Japan, but after coming to the US, he learned how to make and prepare Sushi. He worked at Tsukiji in Gardena, a very popular restaurant for the uni bowl lunch, for over 10 years.
In any case, I wonder how it is possible to offer dishes this high in quality at this reasonable of a price. I asked Mr. Nonaka, but he refused to answer, saying, “It is an industry secret I cannot reveal.” The secret remains a mystery, but I am certain that I will keep going to this restaurant to get the Kaisen Donburi, and Sashimi Teishoku.
本格派の海鮮丼ぶりとステーキ定食で行列の店
最近、サウスベイの日本食好きな人々の話題はWadatsumiのランチだ。筆者が訪れたのは開店してまもなくの５月の頭。仕事関係の20人ほどで、大広間でランチをいただいた。まずメニューの豊富さに驚いた。マグロをはじめとする各種海鮮のネタが乗った丼ぶり。その中でも一番目を引いたのが先着12人のみがオーダーできる海鮮丼ぶりだ。粋のいいネタがたっぷりと乗った上に14ドル95セントというリーズナブルな値段が魅力的。しかし、先着12名に漏れても心配は無用。前述の各種丼ぶり以外にもバラちらしや刺身定食、焼き魚定食、リブロースステーキ定食など豊富なラインアップがずらりとメニューに並ぶ。刺身定食は１日に70食も出るという。海鮮丼ぶりも刺身定食も、まるで日本の築地にある寿司屋で食べているような錯覚にとらわれるほどの本格派。
また、魚同様にそのクオリティの高さで知られるリブロースステーキの肉は、ラスベガスのMGMホテルにも卸されているオーストラリア産のアンガス牛だ。また、定食についてくる、すくい豆腐もこの店ならではのユニークな逸品だ。店を開ける時に新たに導入した２台のスチームコンベンションオーブンで、日々、自家製豆腐と茶碗蒸しを大量に作っているそうだ。
店を出る時には入店を待つ人々の長い列ができていた。一度ここで食べるとリピートしたくなる気持ちはわかる。筆者自身がクオリティ、味、ボリュームに対するコストパフォーマンスへの満足度が高いことを実感した。
夜は日本食とともに楽しめる一品料理が揃う。同店が一番の自信を持って顧客に薦めているのが、メバチマグロの刺身。８貫で６ドルという「他では絶対に真似ができない破格の料金」だ。
サウスベイには本物の日本の味を知っている顧客が多い。そこでまず日本人を惹きつけ、さらに他のアジア系を含む幅広い顧客に「本物の日本食」を知ってもらいたいというのが同店の狙いだ。
指揮を執るエグゼクティブシェフの野中通夫（Michio Nonaka）さんは料理業界一筋40年。最初は日本で洋食からスタートしたが、渡米後に寿司を修行し、ガーデナにあったランチの雲丹丼ぶりが大人気だった寿司店、築地では、10数年に渡り腕を振るった。
それにしても一体、これだけの質の料理をどうしてこれだけリーズナブルに提供することが可能なのか。野中さんに聞いても「それは企業秘密として明かすことはできない」と回答を拒否されてしまった。秘密は謎だが、海鮮丼ぶりや刺身定食を求めて、これからもこの店に通うことは明らかだ。
Wadatsumi
1757 W. Carson St., Suite R&S
Torrance CA 90501
(310)782-7356
Japanese food fans in the South Bay area are talking a lot about having lunch at Wadatsumi lately. I visited Wadatsumi in May, shortly after the opening. About 20 of us, business colleagues, had lunch in the space for large groups. First, I was impressed by the rich variety in the menu. There are various kinds of bowls with seafood ingredients on top including tuna. Among them, one really struck my attention, which was the Kaisen Donburi (Seafood Bowl) offered only to the first 12 customers. Not only is there an ample volume of seafood ingredients on top, the price is very reasonable at $14.95. However, do not worry even if you miss the chance to be one of the lucky 12! In addition to the aforementioned seafood bowls, there are plenty of other choices including the Bara Chirashi, Sashimi Teishoku (set meal), Broiled Fish Teishoku, Rib Roast Steak Teishoku etc. As many as 70 Sashimi Teishokus are served in a day. Both the Kaisen Donburi and the Sashimi Teishoku are so authentic, and make you feel as if you are dining at a sushi restaurant in Tsukiji, Tokyo.
Also known for the high quality equal to fish, the rib roast steak meat is Australian Angus beef which is the same meat used at the MGM hotel in Las Vegas. The sukui tofu that comes with the set menu is unique, and extraordinary. A large quantity of house-made tofu and chawan-mushi (steamed egg custard) are made daily with the two new steam convection ovens installed for the opening.
I saw a long line of people waiting to get in when I left the restaurant. I can totally understand why one would want to come back once they have eaten there. I truly felt satisfied with the value considering the quality, taste, and volume.
For dinner time, there are a list of a-la-carte dishes on the menu that you can enjoy with any Japanese cuisine. Among them, Mebachi Maguro (bigeye) sashimi is the dish the restaurant recommends the most with confidence. It is priced at 6 dollars for 8 pieces, which is so reasonable that no other restaurant can possibly offer an equivalent.
In the South Bay, there are many people who know true Japanese tastes. So, what this restaurant aims for is to draw such Japanese people in first, and then let a wider range of customers including other Asian Americans know “real Japanese cuisine”.
Mr. Michio Nonaka, the executive chef, who leads the kitchen has a solid 40-year career in just the cooking world. He started out with western style cooking in Japan, but after coming to the US, he learned how to make and prepare Sushi. He worked at Tsukiji in Gardena, a very popular restaurant for the uni bowl lunch, for over 10 years.
In any case, I wonder how it is possible to offer dishes this high in quality at this reasonable of a price. I asked Mr. Nonaka, but he refused to answer, saying, “It is an industry secret I cannot reveal.” The secret remains a mystery, but I am certain that I will keep going to this restaurant to get the Kaisen Donburi, and Sashimi Teishoku.
本格派の海鮮丼ぶりとステーキ定食で行列の店
最近、サウスベイの日本食好きな人々の話題はWadatsumiのランチだ。筆者が訪れたのは開店してまもなくの５月の頭。仕事関係の20人ほどで、大広間でランチをいただいた。まずメニューの豊富さに驚いた。マグロをはじめとする各種海鮮のネタが乗った丼ぶり。その中でも一番目を引いたのが先着12人のみがオーダーできる海鮮丼ぶりだ。粋のいいネタがたっぷりと乗った上に14ドル95セントというリーズナブルな値段が魅力的。しかし、先着12名に漏れても心配は無用。前述の各種丼ぶり以外にもバラちらしや刺身定食、焼き魚定食、リブロースステーキ定食など豊富なラインアップがずらりとメニューに並ぶ。刺身定食は１日に70食も出るという。海鮮丼ぶりも刺身定食も、まるで日本の築地にある寿司屋で食べているような錯覚にとらわれるほどの本格派。
また、魚同様にそのクオリティの高さで知られるリブロースステーキの肉は、ラスベガスのMGMホテルにも卸されているオーストラリア産のアンガス牛だ。また、定食についてくる、すくい豆腐もこの店ならではのユニークな逸品だ。店を開ける時に新たに導入した２台のスチームコンベンションオーブンで、日々、自家製豆腐と茶碗蒸しを大量に作っているそうだ。
店を出る時には入店を待つ人々の長い列ができていた。一度ここで食べるとリピートしたくなる気持ちはわかる。筆者自身がクオリティ、味、ボリュームに対するコストパフォーマンスへの満足度が高いことを実感した。
夜は日本食とともに楽しめる一品料理が揃う。同店が一番の自信を持って顧客に薦めているのが、メバチマグロの刺身。８貫で６ドルという「他では絶対に真似ができない破格の料金」だ。
サウスベイには本物の日本の味を知っている顧客が多い。そこでまず日本人を惹きつけ、さらに他のアジア系を含む幅広い顧客に「本物の日本食」を知ってもらいたいというのが同店の狙いだ。
指揮を執るエグゼクティブシェフの野中通夫（Michio Nonaka）さんは料理業界一筋40年。最初は日本で洋食からスタートしたが、渡米後に寿司を修行し、ガーデナにあったランチの雲丹丼ぶりが大人気だった寿司店、築地では、10数年に渡り腕を振るった。
それにしても一体、これだけの質の料理をどうしてこれだけリーズナブルに提供することが可能なのか。野中さんに聞いても「それは企業秘密として明かすことはできない」と回答を拒否されてしまった。秘密は謎だが、海鮮丼ぶりや刺身定食を求めて、これからもこの店に通うことは明らかだ。
Wadatsumi
1757 W. Carson St., Suite R&S
Torrance CA 90501
(310)782-7356
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