記事検索

Compatibility of Japanese Sake with Food

スレッド
Judging Compatibility of Japanese Sake with Food
Where you can most likely predict the taste of wines from grape variety, vintage or production area, there is no standard to evaluate the taste of Japanese Sake.

There is an identification of Daiginjo, Ginjo, Junmai etc based on production method, but this is only the production method and doesn't indicate the compatibility with taste or dish. Also, if you look at the ingredients of rice or water, you can slightly distinguish the taste or aroma, but the taste will change depending on how you make it.
In addition, there are many Japanese sakes that do not indicate these information.

Regarding the compatibility with food, there is absolutely no way of seeing it from the label indication that is legally required as of today.

Then how can we evaluate Japanese sake and find good dishes they are compatible with. I would like to show you something from the label that may give you a hint even though it might be a slight amount.

I know I might be saying this again, but I want you to remember that this is strictly a reference that doesn't apply to all Japanese sakes.

Junmai: many can be enjoyed chilled or hot and goes well with a slight rich tasting dish or grilled item

Ginjo: most served chilled, has characteristic of splendid aroma and goes well with dishes that are topped with citrus items like yuzu or lemon ; for example, yakitori with lemon or ponzu with hamachi (young yellowtail) with ponzu etc.

Daiginjo: has considerable body and goes well with teriyaki or eel sauces or nikomi (hotpot with vegetables and/or meats/fishes). light body Daiginjyo goes well with dishes that use citrus items like Ginjo.

California made sakes: since it has slight acidity and body, it goes well with Mexican food.

Kimoto or Yamahai class sakes: goes extremely well with beef or pork dishes

日本酒の料理相性判断
ワインのように葡萄の品種、ヴィンテージや産地により大体の味を予測できるのに対して日本酒には、味を評価するための基準になるものがない。

大吟醸(Daiginjo)、吟醸(Ginjo)、純米(Junmai)などの製法による識別はあるが、これはあくまでも製法であって、味や料理との相性を暗示するものではない。また、原料の米や水をとっても、若干の味や香りを判断することはできるが、これもどういう造りをするかで味も変わってくる。また、それらを表示していない日本酒も多い。フードとの相性に関しては、現在の義務付けられているラベル表示からでは、全く読み取れない。

では、どのように日本酒を評価し、相性のよい料理を見つけ出していくかである。多少ではあるが、ラベルからヒントになるものをお教えしたい。繰り返しになるが、これはあくまでも参考ですべての日本酒に当てはまらないことを覚えておいていただきたい。

純米酒(Junmai):冷から燗まで飲めるものが多く、多少の味の濃い料理や焼き物に合う

吟醸酒(Ginjo):主に冷で、華やかな香りが特徴で柑橘類、柚子やレモンをかけられる料理との相性がよい、焼き鳥にレモン、ハマチの刺身とポン酢など。

大吟醸酒(Daiginjo):結構ボディーのある大吟醸酒は、照り焼きやうなぎソース、煮込みなどと相性がよい。ボディーの軽い大吟醸は、吟醸酒同様柑橘系との料理に相性がよい。

カリフォルニア産酒:若干酸味とボディーがある分、メキシカン料理にもあう。

キモトや山廃系(Kimoto or Yamahai):牛や豚肉料理との相性が抜群によい。

#alljapannews #japanesesake

ワオ!と言っているユーザー

Tokyo Skytree and Japanese Sake

スレッド
Tokyo Skytree and Japanese Sake

Tokyo Skytree that has become a very popular tourist destination even in Japan.
Many Japanese tourists visit it but many foreign tourists are also visiting it these past few years and it is really bustling.

Tokyo Skytree is the world's tallest free-standing broadcasting tower and the height of the tower reaches 634 meters (2080 feet). It also has an observation deck and being extremely busy at grand opening, admission to the observation deck by reservation basis was just like for people only winning a platinum ticket by drawing.

This Skytree and Skytree Town is still extremely crowded these present days and they have become new showplaces for Tokyo and Japan.

Within the new shopping street of "Tokyo Solamachi" that is adjacent to this Skytree, there are many specialty shops from around Japan but to my surprise "Hasegawa Saketen" a local sake specialty store that sells shochu and quality Japanese sake moved in.

They are selling local sakes that are made from the heart starting with Nanbu Bijin and from all around Japan at this hottest spot in Japan.
You can do taste testing and there are resident professional staff that are knowledgable of sakes and shochus to make this also a pleasurable place to buy sakes.

If you come back to Japan for business or plan on sightseeing, I think it would be fun to tour the Tokyo Skytree and buy distinguished local sakes of Japan to bring home to the U.S. as souvenirs etc. at Solamachi.

I am most appreciated from my heart that Japanese sake is being sold naturally at leading sightseeing spots in Japan.

酒豪大陸「東京スカイツリーと日本酒」

日本でも大変有名な観光地となりました東京スカイツリー(TOKYO SKYTREE)。日本人観光客もたくさん訪れますが、近年、外国人観光客も大勢訪れて、大賑わいです。

東京スカイツリーは世界一高い電波塔(the world's tallest free-standing broadcasting tower)で、タワーの高さは634mにもなります。展望デッキなどもあり、グランドオープン時には大変な混雑と、予約制の展望デッキへの入場は、まさに抽選で当たった人だけのプラチナチケットとなっています。

今現在でも、大変な混雑をしているこのスカイツリーとスカイツリータウンですが、東京の、そして日本の新しい観光の名所となりました。

そんなスカイツリーに隣接する「東京ソラマチ」(TOKYO Solamachi)という新しい商店街には、日本中の様々な専門店が入居していますが、ここに何と日本酒、焼酎など本物の日本の酒を販売する、地酒専門酒販店「はせがわ酒店」(Hasegawa Saketen)が入りました。

南部美人(Nanbu Bijin)をはじめ、日本中で手造りの、心を込めた地酒が、日本の今一番ホットなスポットで販売していただいております。
試飲もできますし、日本酒や焼酎に詳しい専門スタッフが常駐するなど、お酒を買う事の面白さを楽しめる場所でもあります。

日本に帰国されたり観光でおいでの際には、ぜひ東京スカイツリーの見学と、ソラマチで、日本有数の地酒を購入してアメリカへのお土産にするなど楽しいと思います。

日本有数の観光スポットで日本酒が当たり前に販売されていることに、本当に心から感謝します。

#alljapannews #japanesesake

ワオ!と言っているユーザー

Western cuisine with Europe

スレッド
Western cuisine with Europe Western cuisine with Europe Western cuisine with Europe Western cuisine with Europe Western cuisine with Europe
Western cuisine with Europe
By Keiko Fukuda

The featured restaurant, “Café Hiro” is located in a small shopping mall in the city of Cypress in Orange County, and is a bit away from the freeways. Despite the rather inconvenient location, this restaurant is always our first choice whenever I want to meet up for lunch with a friend who works in a Japanese company in the area. It is also the place to meet with a gourmet friend who lives in Irvine because it is located at the middle point between Irvine and South Bay where I live. The reason for us to choose this restaurant every time is that we know everything is guaranteed to be tasty. Basically, the dishes served there are Japanese-style Western dishes with a hint of European essence as described in the catch phrase of this restaurant: a collaboration of Japanese and French cuisine with a hint of Italian. Another pleasing factor is their reasonable pricing.

The owner/chef, Hiroto Ohiwa has 33-years of cooking experience. He grew up in the United States for a while because his father was assigned to work for the American division within a Japanese company. After going back to Japan, and turning 20 years old, he spent 4 years working in a Japanese restaurant in the Aichi Prefecture. After that, he attended a cooking school in London, England, and then spent the last few months in a school in Paris, France, which gave him a chance to serve his apprenticeship in a restaurant in Paris for the next 2 years.

After coming back to U.S., he worked in a various first-class restaurants including “Matsuhisa” and “Café Del Rey”. He was then assigned to be responsible to kick off a restaurant in West Los Angeles. Then, in 2002, he finally opened “Café Hiro” which holds part of his name.

Hiro’s such unique experiences in Japanese and French cooking show in his free-spirited and creative dishes. He says, “When I cook, I only think about making the customers who taste my dishes smile. Of course, I want to keep creating dishes that I, myself, think are tasty as well.”

So what kinds of dishes does Hiro remember as most delicious from his past? “First that comes to my mind is the sautéed shrimp topped with curry sauce that I had at Robuchon in Paris. Next one is the risotto- stuffed pig ear topped with sautéed halibut that I had also in Paris”, was his answer. He said that there are a lot more than he can remember.

The current richly diverse menu has been created by slowly adding dishes over the years to the original menu they had at the opening. Most of the customers are people who work or live in the area. The risottos with mushrooms and scallops are popular among Caucasian Americans whereas Asian Americans prefer the sea urchin spaghetti, hamburger steak, and pork cutlet. The curry dishes which are cooked with a lot of spices, vegetables, and fruits that taste better than the specialty stores, are paired with various ingredients such as pork or chicken cutlet, wild mushrooms, beef, chicken, or vegetables. The high ceiling provides a casual and open ambience, and you feel very comfortable inside the restaurant.

It has already been 14 years since the opening of Café Hiro. I asked Hiro what the secret of the long running success was. He said there was really nothing.
“When we first opened, we placed some ads in magazines, etc., but what really helped was word of mouth and repeat visits of the customers. Recently, thanks to Yelp, we don’t need to advertise. The customers spread the good word for us.”
In 2012, Café Hiro was ranked second best in OC Weekly’s “10 Great Japanese Restaurants in Orange County”. However, Hiro, being so carefree, did not even know about it until a while later.

I took his photo with the kitchen staff, Louis and Carlos, who both have been with the restaurant for over 12 years. When I asked Hiro the secret of keeping the employees so long, he said that he would never tell lies. That also must be the secret of the popularity of his dishes. Café Hiro’s dishes do not lie.

ヨーロッパが感じられる洋食
オレンジ郡のサイプレス。フリーウェイからは離れたモールの一角に、その店、カフェ・ヒロはある。周辺の日系企業に勤務する友人を訪ねてランチする時は必ずと言っていいほど名前が挙がるレストランだ。また、アーバインに住むグルメの友人と、サウスベイに住む私が中間地点で待ち合わせるのもこの店。その理由は、何を食べても納得、安心の味だから。基本は日本の洋食だが、「イタリアンを加味した、日本料理とフレンチのブレンド」とこの店のキャッチフレーズにもあるように、ヨーロッパのエッセンスが感じられる。しかも値段がリーズナブルなのも嬉しい。

同店のオーナーシェフ、大岩洋人さんの料理人歴は33年。父親の駐在先のアメリカで育った後、日本に帰国、20歳から4年間、愛知県の和食店で働いた。その後、イギリス、ロンドンの料理学校に留学し、最後の数カ月をフランス、パリにあるキャンパスで学んだ。その学校の紹介でパリ市内のレストランで2年間、フレンチの修行を積んだ。その後、アメリカに戻り、松久やカフェデルレイといった一流レストランに勤務した後、ウエストロサンゼルスのレストランの立ち上げに携わり、さらに2002年、自分の名前を冠したカフェ・ヒロをオープンした。
このように和食、フレンチのバックグランドを持つヒロさんの料理は枠に収まらない自由な発想をもとに作られる。「お客様が喜んでくれる、笑顔になる料理ということしか、考えていません。そしてもちろん、自分自身が美味しいと感じられる料理を作り続けたいです」。

それではヒロさんの記憶に残る美味しかった料理とは?「まずはパリのロブションで食べた、カレーソースがかかったエビのソテー。それからこれもパリで食べた、豚の耳に詰めたリゾットの上にヒラメのソテーが載った料理」と答えた。美味なる料理の記憶は数えきれないほどあると言う。

メニューは、開店当初に作り上げたものをベースに、少しずつ増え、現在の豊富な選択肢にまで広がった。訪れるのは周辺の企業に勤める人や近隣の住民が中心。白人系のアメリカ人にはマッシュルームやスキャロップを使ったリゾット、アジア系には雲丹スパゲティ、ハンバーグやポークカツが人気。また、専門店顔負けのスパイス、野菜、フルーツを多用した本格的なカレーも、ポークカツ、チキンカツ、ワイルドマッシュルーム、ビーフ、チキン、野菜と数種揃う。店は天井が高くカジュアルさと開放感に溢れて居心地が良い。

そして、ヒロさんがこの店を開けて14年が経過した。長く続けている秘訣を聞くと、特別なことは何もしていないと答えた。

「オープン当初に営業されて、雑誌に広告を単発で出したりしましたが、結局は
お客さんの口コミとリピートに支えられてきました。それに今はYelpがあるから、こちらが何もしなくてもお客さんの方で噂を広めてくれます」

2012年にはOC Weeklyが選出した「10 Great Japanese Restaurant in Orange County」の2位にランクイン。それについても「実は取り上げられたことを後で知ったんです」とヒロさんはどこまでも自然体だ。

最後にキッチンを任せるスタッフ、ルイスさんとカルロスさんと一緒に写真を撮影した。何と2人とも12年以上も勤続していると言う。「スタッフに長く働いてもらうこつは?」という質問には「嘘をつかないことですね」と答えたヒロさん。その言葉にこそ、彼の料理の人気の秘密がある。カフェ・ヒロの料理は嘘をつかないのだ。



Café Hiro
10509 Valley View St
Cypress, CA 90630
714-527-6090
www.cafehiro.com

Mon. Closed
Tue.-Thu.11:30am-2:00pm,5:30pm-9:15pm
Fri.11:30am-2:00pm,5:30pm-9:45pm
Sat.12:00pm-2:30pm,5:30pm-9:45pm
Sun.12:00pm-2:30pm,5:00pm-9:15pm
#alljapannews #japaneserestaurant #westerncuisine

ワオ!と言っているユーザー

Super catering company in San Francisco

スレッド
Super catering company in Sa... Super catering company in Sa... Super catering company in Sa... Super catering company in Sa... Super catering company in Sa... Super catering company in Sa... Super catering company in Sa...
A super catering company leading the culinary industry

By Elli Sekine
Catering company “Kawashima’s Kitchen,” serving an average of 750 meals a day with approximately 1,200 contracted corporate clients, prepares food without rest from early morning to evening.

We visited the kitchen that receives orders for over 1,000 meals on a busy day. The staff were surprisingly calm, with each person handling their areas of responsibility dutifully. Sixth year since the company opened, the catering company does not bend to the pressures of various tasks and long hours, but has an efficient flow in their work from purchasing to the disposal process where. Kenichi Kawashima, Executive Chef and Manager of “Kawashima’s Kitchen” manages a trendy restaurant serving Japanese-Western cuisines. Despite the restaurant’s growing popularity, Kawashima was drawn to
the catering business that was started concurrently, and changed directions.

At the same time, the catering market in the Bay Area was rapidly expanding.
Kawashima’s turning point in his business and the timing for the market expanding matched. Most of the clients of “Kawashima’s kitchen” were IT companies. The food service that was started to improve the performance of staff members, was now diversified to service meetings and parties, while the catering services also started concurrently.

When interviewing Kawashima, a method to practice his “own style of management” that was easier to control, compared to running a restaurant, became more apparent.

JRN: What made you decide to start a catering business?

Kawashima: In the beginning, we took our stock pot to the kitchens of businesses to provide our catering services. It was at a time when the ramen boom had just started, and noone was catering ramen yet. Our ramen was well received for having exceeded our customers’ expectations. I personally think that if we draw the line and decide that achieving a performance level of approximately 60 percent is acceptable for the catering business, we could run it more efficiently.

JRN: The menu lists selections such as Bibimbap, however, how is this dish prepared and served on site?

Kawashima: Initially, we separate the food ingredients. I think this turning point in our thinking led us in the right direction. Cut them separately with each dish prepared individually on site. Since there are no set rules on “how it must be served,” some customers arrange the food ingredients separately in the dish. However, the dish is well-received, and this makes creating our menu selections fun.

JRN: What is attractive about the catering business compared to the restaurant industry?

Kawashima: It’s because it’s easy to control, first and foremost. My personality is also suited for this work. When I was running a restaurant, my worries were endless. For example, if one server doesn’t come in for a shift, that impacts the entire shift, and we have no clue how many customers will come that day. But now, if one staff can’t come in, I can step in. Also, we purchase our food ingredients according to the number of customers we’ll have. Since I know which days we’re busy, the greatest advantage is that I can eliminate food waste and unnecessary manpower too.

JRN: How did your business gain popularity?

Kawashima: I believe our job is more than merely transporting and serving food to customers, but our ‘performance’ is also part of our service.
Since employees of IT corporations sit in front of a computer all day, they look forward to their lunch hour. So for example, I created a menu titled, “Build Your Own Ramen,” where the noodles are boiled on site, and customers select their choices of food ingredients. On days that we serve sushi, we prepare our sushi by hand directly in the cafeteria of client companies, and I believe that is our job.

JRN: What part of the menu are you especially fastidious about?

Kawashima: More than the menu itself, I’m more concerned about satisfying the customers individually. I started to learn what customers were wanting by communicating with the floor manager in charge of our lunch service. Of course, we have our recommended menu selections. However, our service is also unique for proposing the
catering menu according to the preferences of each customer.

JRN: I’ve learned you practice an ecofriendly management style. In what areas do you apply this practice?

Kawashima: I have a policy of basically using up our food ingredients and trying our best to eliminate waste. When I come across other corporate lunches, I see mounds of food ingredients go to waste, or a large pile of trash after the large service is over. I can say
the same about the boxed “bento” business too. From the perspective if higher efficiency, it makes sense to deliver the food in a large container, then dividing them into smaller portions, which also is an eco-friendly practice. We are creative with our food ingredients, like taking vegetable stems usually thrown away, and prepare them as pickled vegetables, or marinate them in “koji” (rice malt) to create another side dish. To serve a quality dish, it’s also important to not add too many food ingredients. Recently, I hear that Uber is being implemented into the delivery system. I think another way to eliminate waste is to rely on (delivery) experts.

Kawashima’s “own style of management” consists of one important factor, to “have control.” By applying flexibility, developing a unique menu becomes fun. Also, since catering service is background work behind the front lines, where customer feedback is received on-site, I receive great motivation as a chef. Kawashima proved that catering service is a food business with tremendous potential for the future.

料理業界をリードするスーパーケータリーング
1日平均750 食、約1200社の契約企業を持つケータリング会社、「Kawashima’ s Kitchen」では、早朝から夕方まで休む暇なく料理を作っている。多い時は1000食を超える注文を受けるそのキッチンを訪ねてみると、従業員達は意外と落ち着いて、各持ち場を淡々とこなしていた。同ケータリング会社は起業して今年で6年目。日々時間に追われる業務内容にも屈せず、仕入れから廃棄処理までの一連の流れに無駄がないように思えた。「Kawashima’skitchen」の経営者で料理長の川嶋研一氏は以前、和洋食を扱うトレンディなレストランを経営していた。人気は上昇していたにも関わらず、並行して始めたケータリングビジネスの方に魅力を感じ方向転換した。同時期、ベイエリアのケータリング市場はうなぎのぼり。まさに川島氏の転換期と市場拡大の時期が合致したようだ。

「Kawashima’s kitchen」の顧客はほとんどがIT企業だ。従業員のパフォーマンス向上の為に始まった食事サービスは、今ではその用途も会議やパーティーまでと多様化し、それに伴いケータリングも進化している。川嶋氏に話を伺うと、レストランに比べ、コントロールがしやすい「自分らしい経営」の手法が見えてきた。

JRN:ケータリングを始めるきっかけは?

川嶋:最初は、企業の食堂に寸胴を持って行きケータリングをやっていました。
その頃ラーメンブームのはしりでしたが、まだ誰もラーメンのケータリングはやっていませんでした。期待以上に美味しいものが食べられるという事で評価を得たようです。私はケータリングは60点くらいの出来で良いと割り切った方が効率を図れると思っています。

JRN:メニューにはビビンバなどもありますが、現地でどのように取り分けるのですか?

川嶋:一度食材別に全て壊します。この発想の転換が良い方に進んだ気がします。材料を全て別に作り、現地で各自が盛り付ける手法にしています。「こういう風に出さなければいけない」というルールはありませんから、バラバラに盛って食べる方もいます。でも結果は好評で、メニュー作りも楽しくなります。

JRN:レストランと比べてケータリングビジネスの良さとは?

川嶋:コントロールがしやすいというのが一番かな。自分の性格もあるので、私はこの仕事に向いていると思いました。レストランを経営していた頃はいつも心配事が絶えなかった。例えば、サーバーが一人休むとシフトも変わってくるし、お客さんがどのくらい入るか日によってわからない。でも今だと、もし一人休んでも僕が代行ができるし、きっちり人数分の食材を仕入れ、忙しい日もわかっているので、食材や人材の無駄を省けるのが大きなポイントです。

JRN:どのようにして人気を獲得されたのでしょうか?

川嶋:ただ食を運ぶだけではなく、パフォーマンスも一つのサービスだと思っています。IT企業の従業員は皆一日中コンピュータの前に座っているので、ランチを楽しみにしているのです。例えば、「BUILD YOUR OWN RAMEN BAR」というメニューを作り、現場で麺を茹で、好きな具を選んで頂きます。寿司の日は、顧客企業のカフェテリアで寿司を握り、楽しんでいただくのも私達の役割です。

JRN:メニューのこだわりなどはありますか?

川島:メニューのこだわりより客に合わせて満足していただくのが大切です。ランチサービスを担当するフロアマネージャーとのコミュニケーションで、顧客が何を望んでいるかという事がわかるようになりました。もちろんオススメメニューはありますが、顧客に合わせてケータリングメニューを考案できるのも、このビジネスの特徴です。

JRN:先ほどの「無駄を省く」というエコ経営をどのように実践していますか?

川嶋:基本的に材料を使い切り、ゴミをなるべく出さないというポリシーを持っています。他の企業ランチに遭遇すると、山のように食材を捨てたりランチの後には大量のゴミが出ます。弁当の形態も同じことです。もっと効率的に考えた場合、大きな容器で配達して小分けした方が、エコにつながります。食材も普段捨てる茎の部分を料理したり漬物にしたり、麹でマリネードして別のおかずにしたりと工夫しています。良いものを出すには、食材を増やしすぎない事も大事です。最近ではUberを使った配達システムも導入されています。専門家に任すというのも無駄を無くす方法だと思います。

川嶋氏の“自分らしい経営” には、“コントロールができる” という大きな要素がある。柔軟性を持たせ、ユニークなメニュー開発の楽しみもある。それに現場で人々のフィードバックも伺える最前線の裏方なので、モチベーションも上がるようだ。ケータリングは将来的にも多大な可能性を秘めた食ビジネスであることを同氏が証明してくれた。



Kawashima’s Kitchen
(415) 238-4447
Serving San Francisco and surrounding area
open hour: 24h
Website

#alljapannews #catering #sanfrancisco

ワオ!と言っているユーザー

What is the secret of the $3.90 menus?

スレッド
What is the secret of the $3.9... What is the secret of the $3.9... What is the secret of the $3.9... What is the secret of the $3.9... What is the secret of the $3.9... What is the secret of the $3.9...
Every menu item is $3.90! What is the secret for the success of running the reasonably-priced and delicious izakaya?

By Aya Ota
There is a restaurant which is rapidly becoming a topic of conversation. They offer every food and drink for one price of $3.90, and do not take tips. The name of the restaurant is “Thank You Sakaba Acchan”, which started just recently in February of this year in the midtown east district that is the center of the business district of Manhattan.

“Although the location is pretty close to the Grand Central Station, even one block away makes a difference in attracting customers. It is necessary to do something different so people would talk about it in order to be appealing to more customers,” says Mr. Taiki Wakayama, the President of the “W&E Hospitality Group” who runs about 15 restaurants in New York.

The W&E Group opened “Teriyaki Boy” in March, 2015, exactly one year ago, where you can take out bento bowls for lunch time, and becomes a standing-room-only drinking place after 5pm. The joint was doing well due to its casual atmosphere and excellent menu that includes yakitori made with selective jidori chickens, delicious izakaya style food items, and sake. However, the standing-room-only style bar was not quite welcomed by some customers, especially among Japanese business people in the area. After some trial-and error period, they made a big change. The place remained as “Teriyaki Boy” for lunch time, and renewed as “Thank You Sakaba Acchan” for the evening time. This new simple and reasonable “no tip, everything is priced at $3.90” concept with widely varied and delicious food items seems to be working well since its new start. Its fashionable interior may also be contributing to collecting many lady customers unexpectedly.

The reason for being able to keep the price low from the standing-room- only style bar period without compromising the quality or quantity of the food is as follows: first is the interior space and layout of only about 20 seats, which can be seen from the open kitchen for the staff to keep their eyes on the customers. There are only 3 employees working for the whole place. The labor cost is kept low by the cooks working as servers as well.

The menu is also very well thought to keep the cost low. The staff goes out and get the selective ingredients by themselves as much as possible. They also try to add menu items that can be cooked in short time for the efficiency of operation by effectively use the natural flavors of the ingredients in the dishes such as “One Pound Chicken Thigh”, “Addictive Salty Cabbage”, “Cold Tofu Tower”, and “Onion Salad” to the others that take time and more care to cook such as “Beef Intestine Stew”.

This better use of time does not affect the taste or quality. It is surprising that they still manage to offer over 30 different dishes plus 5 to 7 daily specials. Another reason for the efficiency is that they take cash only for the payment.

The open hours have been extended to 4 am., which resulted an increase of customers that includes people in the same industry who drop by on the way home. Right now they have 2 rotations with maximum capacity each time, but their goal is 4 rotations a day. It is a splendid operational tactic to fully take advantage of the location as the midtown where many people hang out 24 hours a day.

“W&E Hospitality Group” is currently running 15 casual Japanese restaurants with the concept of “An American eatery where 20 dollars is worth 100 dollars”. Mr. Taiki Wakayama succeeded his father, Kazuo to become the second President 4 years ago. After graduating a college, he was once employed by a stock trading company in Japan, but he wanted to go back to his original desire to run a restaurant someday by utilizing the background and experiences he had growing up. After building up the experience working as store manager for 3 years in the West Co., Ltd. In Japan, he came to the United States, and has been energetically running the 15 US restaurants. He also values relationships among the store managers, and works diversely by starting a study group for them, consulting them, etc.

The name, “Teriyaki Boy” was the name of a beloved bento shop closed 10 years ago, which was taken over by the W & E Hospitality Group, which Mr. Wakayama fondly remembers. He put a lot of special thoughts about this former shop in making the concept of, and how to run “Thank You Sakaba Acchan”.

全品均一3.90ドル!手頃で美味しい居酒屋運営の秘訣とは

食べもの・飲みもの全て3.9ドル 均一料金、しかも、チップなしで提供することで、急速に話題になっている店がある。マンハッタンのビジネス街中心地、ミッドタウンイースト地区で2016年2月にスタートしたばかりの『サンキュー酒場あっちゃん』だ。

「同店の立地は、グランドセントラル駅に近いとは言え、わずか1ブロック離れるだけでも客足が減る。話題性を高めて、集客力を強化した」と語るのは、ニューヨークに約15店舗のレストランを経営する『W&Eホスピタリティグループ』の社長、若山大木氏だ。

同社では、ちょうど1年前の2015年3月に、昼食時には丼スタイル弁当のテイクアウトを提供、夜5時から立ち飲みバーとして営業する『テリヤキボーイ』を開店した。厳選した地鶏の焼き鳥をはじめとする居酒屋料理とお酒を気軽に楽しめる店として、評判になったが、日本人ビジネスマンも多い地域柄、“立ち飲み” というスタイルが馴染まなかったと言う。試行錯誤の末、昼食時は『TeriyakiBoy』のまま、夜は『サンキュー酒場あっちゃん』へと、大きくリニューアルしたのだ。「全品3.9ドルでチップなし」というコンセプトのお得さと分かりやすさ、そして、品数も豊富で料理も美味しいということで、新規開店後の評判は上々だと言う。店内の雰囲気がおしゃれなためか、女性客が多いというのも意外性がある。

立ち飲みバーだった時と比較して、料理のクオリティや量を落とした訳ではなく、値段をぐっと抑えることができたのには、いくつか理由がある。まずは店内のスペースとレイアイト。店内は約20席とこぢんまりしており、オープンキッチンから全体を見渡せる広さで、客に目が行き届く。たった3人の従業員で全体を切り盛りしているが、調理スタッフがサーバーとして料理を運ぶことで、人件費も抑えることができる。

もちろんメニューにも工夫をしている。食材はできるだけ自分たちで買い出しに行くことで、より厳選した原料をより安価に仕入れている。「モツ煮込み」や焼きものなど、手が込んで時間のかかる料理だけでなく、「鶏モモ一枚焼き」「塩キャベツ」「摩天楼 冷や奴」「オニオン・サラダ」など、素材の持ち味を生かし短時間で調理できるメニューを増やすことで、オペレーション面での効率化も図っているという。効率化は図っていても、決して味やクオリティに妥協していない。メニューは全体で30品以上、日替わりメニューも毎日5 ~ 7品提供しているというので驚かされる。値段を抑える工夫のひとつとしては、会計をキャッシュオンリーにしているのも挙げられる。

営業時間も午前4時まで延長したことで、仕事帰りに立ち寄る同業者の客も増えたという。現在は、満席で約2回転するというが、今後4回転をめざしているという。24時間、多くの人があふれるミッドタウンという立地を見事に活かしたオペレーションだ。

『W&Eホスピタリティグループ』では「20ドルで100ドルの価値を生み出したい」というコンセプトで、“アメリカの食堂” とも言えるような、カジュアルな日本食店を約15店舗運営している。若山大木氏は、父・和夫氏の跡を継いで二代目社長となって約4年。大学卒業後、いったんは日本で証券会社に就職したものの、育った環境や自分が培った経験を生かして「飲食店経営をしたい」という原点に立ち戻った。そして、日本の株式会社ウェストの飲食店で3年間店長を務め経験を積み、アメリカに戻って、15店舗の運営に奮闘する日々を送っている。飲食店経営者の横のつながりも大事にし、勉強会を立ち上げたり、コンサルティング業をこなしたり…と、業務は多岐にわたる。

『Teriyaki Boy』は同グループが惜しまれながらも10年前に閉店した弁当屋の名称を受け継いだもので、若山氏にとっても愛着がある。『サンキュー酒場あっちゃん』のコンセプト作りやマネジメントにも、格別な思い入れを持って取り組んでいる。



Thank You Sakaba Acchan
835 2nd Avenue
New York, NY 10017
Tel: 917-388-2039
Monday thru Saturday 5pm-4am
(They are open between 11:30 am and 2 pm as “Teriyaki Boy”.)
#alljapannews #japaneserestaurant #izakaya #teriyaki

ワオ!と言っているユーザー

New flavor added to taste of traditional

スレッド
“Omakase Sushi”... “Omakase Sushi” is $28.99 including salad, pot steamed egg custard and dessert. Mr. Tani with 40-years of exp... Mr. Tani with 40-years of experience as a chef in the center with the current owner, Ms. Kobayashi (left) and the sushi chef, Ms. Obara “Irifune” is lo... “Irifune” is located in a mall in old downtown Torrance close to Honda Motors headquarters “Irifune Specia... “Irifune Special zen”, a set menu that includes Aradaki (simmered red snapper) and Sashimi
New flavor added to taste of traditional cuisine

Nowadays, you can taste all kinds of Japanese food including sushi, tempura, and ramen in the U.S. It seems like the Japanese food boom has peaked, and almost every type of Japanese food you can think of can be acquired now. On the other hand, however, the number of restaurants where genuinely authentic Japanese cooking - the kind of dishes that you can get at long established Japanese restaurants in Japan – is served, is still very limited.

I did not know about “Kappo Irifune,” which opened in a mall in Torrance, of the Los Angeles suburb in March of 2015 until early autumn of the same year. A few of my gourmet friends sent me the photo of the dishes they had at Irifune through LINE. I hate to say, but as far as I remember, none of the predecessors at that location had successfully kept their business for very long. I got very curious to know how good they really are since those friends of mine are trustworthy in judging the taste of food. I decided to try, and one day, visited Irifune. I ordered fried shrimp lunch combination dish. It was so good, and made me feel like trying other dishes. First of all, the miso soup prepared with solid dashi taste was impressive. The shrimp was light and crunchy, the rice was shiny, and the salad dressing tasted like an original. I felt like I had discovered rare genuine Japanese cooking that you can always rely on.

The current owner of Irifune, Ms. Tomoko Kobayashi told me at a later date that the restaurant was originally opened in last March by Mr. Teruhisa Tani who ran a Japanese food restaurant for 25 years in Kumamoto, Japan, and overall has 40-years of experience in cooking. He immigrated to the U.S. and opened this “Kappo Irifune” in Torrance because his daughter lives here. He faithfully replicated the authentic taste here in the States that he had developed in his 40-year career.

Unfortunately, he had to decide to go back to Japan due to health reasons, and was looking for someone who could succeed his business. Ms. Kobayashi who was a regular customer of Irifune then raised her hand. Ms. Kobayashi who had experience working in various service industries in Japan, came to the U.S., got trained and worked as a sushi chef in a sushi restaurant on Ventura Blvd where many people in the entertainment industry were the customers. After that, she worked as a coordinator in the film industry, and also a consultant for Japanese enterprises who wanted to start a business in the States. After that, she went back to the food and beverage industry as a consultant. When she was a regular customer at Irifune last year, she was working as a manager of a Japanese restaurant in Gardena. She really wanted to keep the taste of Irifune which had become her latest favorite. She learned the secret recipe from Mr. Tani, and kept everything else as well; the restaurant name, menu, and pricing in order to make a new start. Currently, Mr. Tani who will be leaving for Japan soon and a lady chef with over 10-years of experience, Ms. Miho Obara are taking care of the kitchen, and Ms. Kobayashi is taking care of the customers on the floor. Ms. Kobayashi who is also a restaurant consultant, is gathering data and researching on her own to find out what type of dishes are liked by what type of customers, and what type of customers tend to come back often, etc.

She said, “The most popular dish for lunch time is “Irifune Special Zen” with simmered red snapper. We cannot get many snappers with heads, therefore, we can serve only a limited number of 10 to 15. This menu sells out very quickly every day. Its sweet taste seems to be well liked, especially by Chinese customers.”

The “Irifune Special Zen” that includes Sashimi, Aradaki, a small bowl of a seasonal dish, rice, miso soup, salad, and dessert is priced at $12.80. Popular dishes for dinner time are “Sashimi Gozen” and Chirashi Gozen which are both priced at $18.80, which is very reasonable for both the quality and the quantity. Another item called “Omakase Sushi” that includes 12 pieces of sushi, salad, pot steamed egg custard and dessert is only $28.99 which could have been priced easily below cost.

While keeping the traditional Japanese cooking taste from the previous owner, Mr. Tani, Ms. Kobayashi also hold new ideas. She says, “First, I am planning to add yakitori and oden to the menu around next spring. By doing so, customers can enjoy Izakaya style dining as well. In addition, I am going to add Japanese desserts to gain more female customers.”

I believe that “Irifune”, growing with new ideas based on the solid foundation of Japanese cooking, will be surely known more and more in the community as a secret great place to eat in Torrance.

老舗割烹の味に新たな趣向をプラス

アメリカでは今や寿司から天ぷら、ラーメンに至るまでさまざまな日本食が食べられる。食べられないものはないと言ってもいいほどに「日本食全盛期」を迎えている。しかし、日本の老舗割烹料理屋で食べられる本物の日本食と言うと、それが味わえる店はかなり限定されてくる。

ロサンゼルス郊外のトーランスのモールの中にある割烹入船。2015年3月にオープンしたこの店の噂が耳に届いたのは同年の初秋の頃だった。しかも味に煩い複数の友人が、入船で食べた料理を写真付きでLINEで送ってきた。失礼ながら、その店は、記憶にある限り、長くビジネスが続いたことがない場所にある。しかし、信用できる人が「美味しい」と言う以上は好奇心が湧いてきた。そして、ある平日のランチに訪れてみて海老フライ定食を食べてみて思った、「もっと他の料理も試したい」。まずしっかり出汁を取ったみそ汁の味が印象的。さくっと揚がったフライにつやつやと光るご飯。サラダのドレッシングは手作りの味。安心して食べられる日本食に出会った思いだった。

現オーナーの小林智子さんに後日聞いたところによると、同店を昨年3月にもともとのオーナーとして開店したのは、日本の熊本で25年続く割烹料理店を営んでいた谷輝久さん。自らの料理人歴は40年に及ぶ。谷さんは娘さんが暮らすアメリカに移住することを目的に、割烹入船をトーランスに開けた。そして、自身が40年手掛けてきた店での味を忠実に、アメリカで再現した。

しかし、谷さんは健康上の理由で日本に帰国することになった。引き継いでくれる新しいオーナーを探していた時に客として入船に足しげく通っていた小林さんが名乗りをあげた。小林さんは日本でサービス業を経験後に渡米、エンターテインメント業界の関係者に常連が多かったベンチュラ・ブルバード沿いの寿司屋で修行を積み、女性の寿司職人として活躍していた経歴を持つ。その後、映像関係のコーディネート業、日本企業の米国市場進出のコンサルタント業を経験した後、レストランコンサルタントとして飲食業に舞い戻り、昨年入船に客として通っていた当時は、ガーデナの日本食レストランのマネージメントに携わっていた。

そして、自分の新たなお気に入りの店となった入船の味を存続させたいと願った小林さんは、秘伝のレシピを谷さんから習得し、メニューも料金も、そして店名も変えずに新しいスタートを切った。現在は、帰国を控えた谷さんと10年以上の経験を持つ女性寿司職人の小原美穂さんに板場を任せ、小林さんはフロアで顧客のサービスに努めている。どのような料理がどのような層の顧客に好まれるのか、またどのような顧客がリピートしてくれているのか、レストランコンサルタントでもある小林さんは自分の肌でそのデータをつかみ取っているのだ。

「ランチで人気があるのは鯛のあら炊きがメインの入船スペシャル膳です。鯛のお頭の数が多くは仕入れられないので、1日に10食から15食の限定ですが毎日早い時間で売り切れます。特に甘めの味付けがお好みらしく、中国人のお客様がよく注文されます」

ランチの入船スペシャル膳は刺身のあら炊き、季節の小鉢、ライス、味噌汁、デザート、サラダ付きで12ドル80セント、またディナーで人気の刺身御膳やちらし御膳はいずれも18ドル80セントと、本格的な味と品数の多さに対して手頃な料金。また、12貫の握り寿司、サラダ、茶碗蒸し、デザートまで付くお任せ寿司は赤字覚悟の28ドル99セントだ。

小林さんは前オーナーの谷さんによる割烹料理屋の味を引き継ぎつつ、新しいアイデアも温めている。「まず、春頃には焼き鳥とおでんもメニューに加える計画です。そうすることでディナータイムに居酒屋として楽しんでいただけるようになります。さらに女性客の獲得に向けて、本格的な和のデザートも追加します」本格的な日本食をベースにさまざまな新しい趣向も誕生しつつある入船。トーランスの穴場的な食事処として、今後益々その名が認知されていくに違いない。



Kappo Irifune
1231 Cabrillo Ave. Ste 107 Torrance, CA 90501
(310) 782-7330
http://www.kappoirifune.com/
Mon.-Sun./ 11:30am-2:30pm 5:30pm-10:00pm 7 days open

#alljapannews #japaneserestaurant #losangeles #sushi

ワオ!と言っているユーザー

Restaurant “Blow Fish, ”

スレッド
Restaurant “Blo... Restaurant “Blo... Restaurant “Blo...
Restaurant “Blow Fish, ” a leader of popular Japanese cuisine, expands by opening ramen shops

This year, restaurant “Blow Fish” that garnered attention for their innovative full-bar and fusion sushi with Japanese pop culture as the theme, celebrates 20 years in business. This trendy style created a huge fad that captured the hearts of young customers, and the restaurant expanded with branches overseas starting with San Francisco, then inside “Santana raw” in the new commercial building in San Jose, to Los Angeles and New Zealand. Since opening, the restaurant continues to enjoy a stable operation. The “Pop-up” ramen shop that opened two years ago was another mega hit. And last October, another ramen shop opened in the Lower Haight district of San Francisco. Soon after opening, word spread through current fans using SNS, etc., with the restaurant filled to capacity day-after-day, with customers waiting an average of one hour. “IZA” is a popular ramen shop bursting with originality.

Owners Ritsuo Tsuchida and Jason Teplitsky each capitalize on their respective strengths to create an era of popular Japanese cuisine. Tsuchida first gained experience preparing Japanese cuisine in Japan before immigrating to the U.S. in the early 1990s. At the time of Tsuchida’s arrival, Japanese cuisine in San Francisco consisted mainly of sushi, and the term “fusion” cuisine was not yet used. At the time, Tsuchida was working at Japanese restaurant “Okazu Ya” in the Sunset district, while developing his original Californian-style sushi menu on his own. Tsuchida soon met his current business partner and was approached in 1996 with plans to open restaurant “Blow Fish.”

On the day business plans were presented, investors who sampled Tsuchida’s menu selections highly praised Tsuchida as the “leader of a new era.” The chef’s original creative menu, referred to today as “fusion” sushi, incorporates elements from Italian and Californian cuisine, etc. Investors saw future potential in Tsuchida’s culinary sensibilities and business plans, which led to the opening of Blow Fish, where Tsuchida is the chef and also responsible for creating the menu, training staff, and overseeing the appearance of the dining space. On the other hand, Teplitsky is in charge of the business-side, such as business administration and management. Twenty years into this partnership, the two partners are still working together to create an era of new Japanese cuisine.

The two owners have planned to open “IZA” since two years ago. However, the duo faced challenges when searching for properties, so until preparations were complete, “IZA Ramen” operated as a pop-up ramen shop at “Blow Fish” only during weekend lunch hours. Since garnering popularity leads to the opening of a restaurant as the general rule, fans were already established even before the IZA opened, eagerly anticipated by customers who looked forward to enjoying IZA’s ramen on evenings also. The Low Haight location is surrounded by hip bars, cafes, and specialty stores, ideal for young customers who frequent IZA.

IZA’s seating capacity is 50 customers. The large kitchen space is lined with tall pots used to prepare soup for ramen, where five employees work busily. The interior dining space is casually adorned with a casual ambiance and low lighting to suit the dinner hours. The restaurant renovation was done minimally and completed by staff in only a few weeks to avoid hiring vendors, which would prolong construction and delay the grand opening. This was an efficient solution since delay in construction is an everyday occurrence here in the U.S.

The four ramen selections are “IZA tsukemen” (dipping noodles), “IZA ramen,” and a spicy version of both. American consumers especially tend to prefer spicy ramen. The soup for both ramen is rich pork bone soup, flavored with soy sauce. The original soup stock is prepared with seafood soup as the base with chicken parts, several vegetables, etc. added and simmered for eight hours until completion. Garlic puree boiled in milk, roasted garlic, and “Ma-yu” (black roasted garlic oil), etc., were added to create three different types of specialty soups with enhanced richness to create your own preferred style of “ramen.” The thick, wavy noodles are highly compatible with the rich soup!

“I want to develop my own soup that combines well with the noodles, and serve ramen that I’m convinced is delicious,” said Tsuchida, who also loves “tsukemen” (dipping noodles) and strives to make this dish widespread in the U.S. Also, the menu selections include appetizers for customers who may not prefer ramen, such as the original “karaage” (seasoned fried chicken), salmon with tartar sauce, Hawaiian “kanpachi” greater amberjack carpaccio, and other “fusion” menu selections that radiates chef Tsuchida’s talents!

As the ramen boom soon reaches a peak, will “tsukemen” (dipping noodles) become widespread in the U.S.? Despite just having opened a new restaurant, co-owners Tsuchida and Teplitsky are already planning to open another one. The very next boom the two will likely generate is highly anticipated!


ポップな日本食をリードする「Blow Fish」が展開するラーメン店

日本のポップカルチャーをテーマに、フルバー、フュージョン寿司という斬新なコンセプトで一世を風靡した「Blowfish」は、今年で開店20周年を迎える。そのトレンディなスタイルは、大ブームを巻き起こし、若者の心をつかんだ。サンフランシスコに続き、2000年前半にかけては、サンノゼの新商業施設「Santana raw」内、ロサンゼルス、そしてニュージランドの海外店舗まで展開させた。当時の勢いから、近年は安定した経営を続けているが、2年前に始めたラーメンのポップアップが再び大ヒット。そして去年10月、ついに単独店舗をローワーヘイト地区にオープンした。開店間もなく、すでに既存するファンと共にSNSなどで人気は広がり、連日超満員で平均1時間待ちを余儀なくされる。「IZA」はオリジナリティ溢れる人気のラーメン店だ。

経営者の土田理津男氏とジェイソン・テプリスキー氏は、それぞれの得意分野を活かし、ポップな日本食の時代を作り上げてきた。土田氏は、日本で和食の基礎を習得した後、90年初頭に渡米。その当時、サンフランシスコで日本食といえばまだ寿司が中心で、「フュージョン」という言葉さえなかった。同氏はサンセット地区にある「Okazu Ya」 という日本食店で働きながら、カリフォルニアスタイルの寿司メニューを開発していた。そこで今のビジネスパートナーと出会い、96年に「Blow Fish」をオープンする計画を持ちかけられた。その事業計画を披露する日に集まったインベスター達に土屋氏が振る舞ったサンプルメニューは、「時代の先取り」と絶賛された。その創作メニューは、今で言う「フージョン」だ。イタリアンやカリフォルニアを取り入れた創造的な寿司、一品料理に投資家たちは、同氏の料理のセンスに事業の未来の確信を持ち、開店に至った。土田氏は現在もシェフとして、メニュー考案や従業員の教育、店作りを担当し、テプリンスキー氏は、経営、マネージメントなどビジネス面を担当している。このパートナーの二人三脚は20年経過してもなお、新しい日本食のトレンドを築こうとしている。

二人は2年前から「IZA」の独立した店舗を計画していたが、物件探しに困難が生じ、準備が整うまでの間、「Blowfish」で週末昼のみ「IZA ramen」ポップアップとして営業していた。そこで人気を得てから、単独店を持つという流れになっているので、開店前からすでにファンは付いていた。彼らは夜も「IZA」でラーメンが食べれる環境を待っていたようだ。ローワーヘイトの場所もポップなバーやカフェ、スペシャリティーストアが多く、若者の支持が多い同店にとって理想的だ。客席数は50席。大きなキッチンスぺースには、ラーメンのスープを作る寸胴鍋が並び、5人の従業員が忙しそうに動いている。内装はカジュアルでゆったりとして、照明を落とし夜の雰囲気を出している。店の改装は、わずか数週間で従業員のみで行ったという。その理由について、業者が入ると工事が長引き開店が遅くなるので、最低限の改装で店を開店させた方が良いという考え方だ。実際に工事の遅れはアメリカでは日常茶飯事なので、非常に効率的だ。

ラーメンの種類は、「IZAつけ麺」と「IZAラーメン」、両ラーメンにSpacyが加わった全4種。アメリカ人は特にスパイシーを好むらしい。スープはどちらも濃厚な豚骨醤油スタイル。オリジナルのスープは、魚介スープをベースに鶏ガラ、数種類の野菜、他を8時間煮込み仕上げる。そこに牛乳で煮込んだトロトロのニンニクピューレやローストガーリック、マー油など、3種類の特製ニンニクをスープに投入すつことで、さらに深みが増し、自分好みの「ラーメン」が作れる。麺は太麺ちぢれでこの濃厚なスープとの相性が良い。「麺と良く絡むスープを独自で開発し自分で美味しいと納得するラーメンを提供したい」という土屋氏もやはりつけ麺好きで、アメリカでの普及を目指している。さらにメニューには、ラーメンを好まない人も楽しめるアペタイザーが揃っている。お勧めのオリジナル唐揚の他に、サーモンタルタル、ハワイアンカンパチカルパッチョなど、土屋氏が今まで培ってきた元祖「フュージョン」のアイディアが光る。

ラーメンブームもそろそろ頭打ちと言われる中で、「つけ麺」はこれからアメリカに普及するのだろうか。まだ新店をオープンしたばかりにもかかわらず、土田氏とテプリスキー氏にはすでに新しい店のオープン計画を控えている。次はどんなブームを巻き起こしてくれるか楽しみだ。



IZA Ramen
237 Fillmore St. San Francisco, CA 94117
(415) 926-8173
Wed.- Mon./ 5:00pm-10:00pm Tuesday closed
#alljapannews #japaneserestaurant #ramen #sanfrancisco

ワオ!と言っているユーザー

Stylishly arranged Japanese Izakaya

スレッド
Front: Tuna Tarts ($15) (fron... Front: Tuna Tarts ($15) (front) Back: Buttermilk Karaage ($9)
Ramen Salad ($8)
Braised Belly Bun ($8)
Seabass Skewers ($13.5)
Stylishly arranged Japanese Iz... General Manager, Justin Gonza... General Manager, Justin Gonzalez
Cherry Special Rolls: Spicy Tuna, Bacon Caesar, Crispy Shrimp
Stylishly arranged Japanese Izakaya

Williamsburg in Brooklyn, New York, is known for the highest fashion sense in town.More and more unique boutiques and cafes are opening up one after another, and you find something new every time you go there. While you walk down the street of Williamsburg, an extraordinary stylish façade draws your attention. The sign says “Cherry Izakaya”. When you push open its door to step into the space, you see a place so sophisticated and in good taste, that it gives an impression so far away from what you would normally think of from the word “Japanese Izakaya”.

“I modernized the concept of the Japanese Izakaya that inspired me originally. I would like the customers to enjoy food and sake in their own unique individual way in a warm and relaxing atmosphere”, says Mr. Justin Gonzales, the General Manager of this place. He has worked in various Japanese restaurants in the past, knows Japanese food culture very well, and is passionate about making it known to the world. Some customers are still not familiar with Izakya ordering style, in which you order items one by one at your own preferred timing, and dishes are shared by everybody at the table. This unique Izakaya way is explained to each of such customers by the staff because they believe in good hospitality and communication.

The executive chef, John Keller, who has worked for various well-known restaurants including “Nobu”, created a menu that covers a wide range of dishes from some creative dishes with Japan’s unique ingredients and cooking styles, to typical American dishes such as steaks and hamburgers. Their Izakaya style menu items are divided into categories such as “Starters”, “Appetizers”, “Mains”, “Ramen”, “Sushi”, etc. to make it easy for the customers to make selections.

The most popular dish is the “Tuna Tarts” ($15) which is served with fresh and radiant thinly sliced tuna on a savory baked tart dough. What makes it so good is the creamy ponzu sauce and truffle oil, which is a creative combination Japanese people may usually don’t think of. Other dishes such as “Ramen Salad” ($8) with enjoyable texture of crispy fried noodle, “Braised Pork Belly Bun” ($8) with pork belly cooked so tender it melts in your mouth, ($8), and “Seabass Skewers” ($13.5) dressed perfectly with sweet miso sauce may also surprise you with their unique combination of ingredients and presentation. One striking item is the “Bacon Caesar Roll” with smoked bacon, kale and avocado. Every dish presents an excellent combination of ingredients without being too unapproachable.

The Brunch menu is also important to this place, and items are named to stir people’s curiosity such as “Tuna Crispy Rice Benedict” and “Breakfast Ramen”.

They have placed extra effort in attracting crowds since the location is not facing the main street of Williamsburg, and is a bit hidden. You need to turn into a smaller street, so it is not easy to spot the place unless you are specifically looking for it. So, mainly advertising through social media such as Facebook, Instagram, and Twitter, they offer two special deals, “Ramen Mondays” and “Sake Sundays”. Their online delivery service is rapidly gaining popularity, which is also resulting in bringing more customers to the restaurant.

The stylish interior is also worth seeing. They won third prize for the 10 best designed restaurants in America in Dwell Magazine last year. It creates a sophisticated yet comforting space, decorated in a motif of Japanese traditional paintings and buildings.

I believe that “Cherry Izakaya” which contributes to the introduction of more and more Japanese food culture one after another, will subvert the image of the traditional Izakaya that most Japanese people have, in a nice way.


日本の居酒屋をスタイリッシュにアレンジ
今、ニューヨークで最も流行感度が高いと言われるブルックリンのウィリアムズバーグ地区。個性的なブティックやカフェが次々と登場し、訪れる度に新しい発見が感じられる街を歩くと、ひときわスタイリッシュな外観に目を奪われる。『Cherry Izakaya』――扉を押して足を踏み入れると、日本の“居酒屋”という言葉から連想される庶民的なイメージとは全く異なる、都会的でセンスのよい空間が広がっている。

「日本の“居酒屋”のコンセプトからインスピレーションを受け、モダンにアレンジした。心温まるリラックスした雰囲気で、それぞれのスタイルで料理やお酒を楽しんでもらいたい」と話すのはジェネラル・マネジャー のジャスティン・ゴンザレス氏。過去に数々の日本食店で経験を積み、日本の食文化に精通し、それを伝えることに意欲的な人物だ。訪れる客の中には、好きな料理を好きなタイミングで注文したり、ひとつの料理を分け合ったりする、居酒屋独特のスタイルに慣れていない人もいるが、ホスピタリティとコミュニケーションを大切に、ひとりひとりの客に丁寧に説明する。

『Nobu』をはじめとする数々の日本食店で活躍した、エグゼクティブ・シェフのジョン・ケラー氏が繰り広げるメニューは、日本独自の食材や調理法を活用した創意工夫にあふれる料理から、ステーキやハンバーガーなどの典型的なアメリカン料理まで幅広い。“居酒屋スタイル”とは言っても、「スターター」「前菜」「メイン」「ラーメン」「寿司」のように、メニューを分かりやすく構成し、客が選びやすいように工夫している。

一番人気のメニューは、芳ばしいタルト生地の上に色鮮やかな薄切りのマグロを乗せた「ツナ・タルト」($15)。ポン酢風味のクリーミーソースと、トリュフオイルが味の決め手だが、日本人では到底思いつかないような独創的な組み合わせ。カリッと揚げた麺の食感が楽しめる「ラーメン・サラダ」($8)、とろとろに煮込んだ豚バラ肉をバンズに挟んだ「豚の角煮サンド」($8)、甘味噌が絶妙なアクセントの「スズキの串焼き」($13.5)など、斬新な組み合わせやプレゼンテーションが続き、驚かされる。スモークしたベーコンを中心に、ケールやアボカドを巻いた「ベーコン・シーザー・ロール」も斬新だ。しかし、どの料理も奇をてらいすぎず、見事な調和を醸し出している。

ブランチにも力を入れており「ツナ・クリスピー・ライス・ベネディクト」「ブレックファースト・ラーメン」など、メニュー名を見るだけで興味をそそられるような内容だ。

ウィリアムズバーグ地区の目抜き通りから、角を曲がって少し入った場所に位置するため、通りがかりの客を捕まえにくいことから、集客には工夫を凝らしている。フェイスブックやインスタグラム、ツイッターなど主にソーシャル・メディアを活用しているほか、「ラーメン・マンデー」「サケ・サンデー」という二つのお得なスペシャルセットを用意している。また、オンライン・デリバリー・サービスを活用し、デリバリーの売上も急速に伸びており、店舗への集客とよい循環を作り出しているという。

スタイリッシュな内装も一見の価値がある。昨年、『Dwell Magazine』誌が選ぶ「アメリカのベスト・デザイン・レストランの第三位にも選ばれている。日本の伝統的な絵画や建築をモチーフに使い、洗練されつつも温かさのある空間だ。

ウィリアムズバーグ地区で、新しい日本食文化を次々発信してくれる『Cherry Izakaya』。日本人が描く“居酒屋”のイメージやメニューを気持ちよく覆してくれる店だ。


Cherry Izakaya
138 N 8th Street Brooklyn, NY 11249
Tel: 347-889-6300
Dinner Sun.- Wed. / 5:30pm- 10:00pm Thurs. / 5:30pm- 11:00pm Fri.- Sat. / 5:30pm- midnight
Brunch Sun. / 11:30am- 4:00pm
#alljapannews #japaneserestaurant #newyork #izakaya

ワオ!と言っているユーザー

How to Enjoy the New Brew Sake

スレッド
How to Enjoy the New Brew S... How to Enjoy the New Brew S... How to Enjoy the New Brew S...
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


by Kosuke Kuji

All-out sake brewing for this year has finally started. There is a warm winter trend this year which is causing slight difficulty in sake brewery, but no need to worry because breweries are well equipment with refrigerating facilities.

Well, there are a lot of new brews of sake being produced this season. What we would like to enjoy this season are the “new brews of sake.” Especially the sakes called “freshly pressed.” The new brews that are just pressed have an exceptional taste and the fine taste is doubled due to most of them not being pasteurized and produced in the draft state. All breweries are selling freshly pressed draft sake all at once exactly at this time so the Japanese sake markets rise to heights like it is a fresh brew festival.

New brew is freshly pressed and just created and quite fresh and fruity compared to normally sold sake. Also, since it is hardly aged it has a light taste and it seems very easy to drink.

New brew tastes good alone, but it will taste even better if you have it with seasonal side dishes with items like ‘sansai’ (edible wild plants) or ‘bamboo shoots’ etc that will be available soon that make you feel it’s springtime. What I suggest is by definitely enjoying sansai with new brew sake, the unique delicate bitterness of sansai matches with the freshness of the new brew, and the special sweetness and goodness of draft sake which is the slight sweetness it has compared to pasteurized sake matches well with sansai. Sansai is good as tempura or ‘ohitashi’ [boiled with katsuobushi (dried bonito) & soy sauce dressing]. I sincerely hope that you will enjoy them together.

Nanbu Bijin is also selling their new draft brew of “Tokubetsu Junmai” in the U.S. I don’t know if you can find any sansai but we would be most grateful if you can also enjoy new brew of Nanbu Bijin with side tastes that make you feel the season.
#alljapannews #people

ワオ!と言っているユーザー

Food and Japanese sake pairing

スレッド
Food and Japanese sake pairing Food and Japanese sake pairing
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.


by Yuji Matsumoto

Especially when it comes to pairing Japanese sake with food, many people likely think, "What's with the exaggeration…? It doesn't really matter."

However, the reality is we often pair many foods with beverages subconsciously. For example, Japanese confections after a meal are often paired with green tea or coffee, while hamburger meat is often enjoyed with soda, fried foods with beer, and Oreo cookies with milk are great examples of such everyday pairings.

In this issue, I'd like to pass on to our readers a trick that enhances one's abilities to pair sake with food.

First, please select three brands of sake with very different properties. The differences in properties are hard to tell without drinking the sake, but first, let's select the sake according to the information listed on each label.

For example, please select a Junmai Daiginjo, Tokubestu Junmai, and Junmai Kimoto, all produced in different regions like Akita, Niigata, and Hyogo prefectures, etc. Sake produced in the U.S. are reasonably priced, for including a few of these brands in the mix may also be fun.

Once we have the sake, please grab some wine glasses (white wine glasses are better). Please be sure to use the same shaped glass for each of the three sake brands. It's best to store the glasses in the refrigerator for approximately 3 hours and to maintain their temperature at 55 degrees Fahrenheit.

And now, for the cuisine. Those who have time can prepare the food yourself, of course. However, I recommend takeout for those who want to compare the sake with many dishes from various types of cuisine. There’s no need to stick with Japanese cuisine, for it’s fun to also pair sake with Chinese and Italian (please avoid excessively spicy or strong garlic-flavored dishes) cuisines.

Please be careful to compare the balance between the sake and the food upon consumption, the changes detected in the umami flavors, and any changes in the aroma particular to that food, and aftertaste. If these factors in the pairing are satisfying, then it’s safe to say the pairing was a "success."
#alljapannews #people

ワオ!と言っているユーザー

  • ブログルメンバーの方は下記のページからログインをお願いいたします。
    ログイン
  • まだブログルのメンバーでない方は下記のページから登録をお願いいたします。
    新規ユーザー登録へ
    現在 26/26 ページ
  1. <<
  2. <
  3. 20
  4. 21
  5. 22
  6. 23
  7. 24
  8. 25
  9. 26
  10. >>