May 2013
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The Bian Dang Food Truck, NYC
For months, X-Men editor Daniel Ketchum has been raving about the Bian Dang truck that parks on the corner of 50th St & 6th Ave every Monday, pretty much right in front of the Marvel offices. A Taiwanese food truck, he swears by their fried pork chop! But unfortunately, I’ve always had lunch meetings or alternate plans every Monday afternoon, so have not been able to check them out....
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Ramen Jiro, Tokyo
I have two favorite places where I go to eat ramen when I’m in Tokyo.
The first is always Jiro!
You see, if ramen is a religion, Ramen Jiro is the shop the most pious go to worship at. It is Tokyo’s temple to noodles and soup. And I went to pay my respect yesterday morning.
There are usually lines of the faithful wrapped around the building, but we timed our visit to arrive right between...
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Ramen Lab Pop Up at SakaMai, NYC
The Ramen Lab boys were at it again in New York City this weekend, bringing their notorious noodle know-how to a one-night-only pop up inside SakaMai, the Japanese sake lounge on the Lower East Side.
Curious customers gladly waited over a hour to taste the three original ramen dishes that Chef Naka, Kenshiro and George (from right to left) whipped up in very limited quantities at the event!...
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Blacows Burgers, Tokyo
I originally posted this about a year and a half ago when I went to Blacows for the first time. However as I’m focusing on Tokyo eateries this week, it would be a shame not to talk about my meal there now for folks who missed it. Especially as I truly believe this is not only the best burger joint in Japan… but in the world!
On to my original report…
In my mind, there is no...
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Aka Oni, Tokyo
Next up on my “must visit” list of Tokyo restaurants…
…my favorite izakaya, AKA ONI!
Be warned, Aka Oni, or “Red Demon” in Japanese, is technically an izakaya, but do not expect what you find at any other izakaya. There’s no beer or shochu or wine. The only thing you drink at Aka Oni is sake. Over 100 varieties of it!
At Aka Oni, it is sake first, food...
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Torian, Tokyo
With a number of friends heading to Tokyo this summer, all of them asking for restaurant recommendations, I thought I’d publicly share some of the advice I’m giving them here.
First up… favorite fried chicken joint!
As is no secret, I LOVE Japanese fried chicken, known as “karaage” in Japanese. It would be my last meal. And if I couldn’t get my wife’s,...
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Terakawa Ramen, NYC
Hadn’t been to Terakawa Ramen in years, so Mutsumi and I headed up for lunch a few days ago. We’d heard from a few friends that they felt the quality had suffered recently, but we didn’t find that to be the case at all. The place was clean, the service was good, the soups were well-balanced, the noodles were springy, and their prices remain lower than most other ramen joints. If...
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Crawfish in NYC
We were thrilled to find that our local fishmonger, Sea Breeze on 9th and 40th, had live crawfish last week! For the first time in 10 years, he told us. Well, we took advantage of the opportunity and brought some New Orleans to New York by having a crawfish boil last week…
Started with some cheeses, Bay Blue, Willoughby and Robusto…
Boudin and chicken liver pate…
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Ramen Lab's One Night Only Pop-Up at Sakamai
Good news for folks who are still finding it near impossible to get tickets to their exclusive Ramen Flights… the boys at Ramen Lab are coming to New York City for a one night only pop up at SakaMai on the Lower East Side this Saturday, May 18th!!
That evening, Chef Shige Nakamura will be preparing three special ramen dishes… L.E.S. Miso Ramen, Beef Mazemen and Choya Umeshu Hiyashi Chuka! That...
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KUP, Koreatown, NYC
Korean food blogs and message boards lit up last week with news of a newly opened eatery on West 32nd St. here in NYC. The appropriately named KUP, a part of Doheen Wang Mandoo, is following the growing Korean trend of selling fast foods in cups, particularly fried chicken, for easy eating on the go.
Fried chicken junkies that we are, we skipped the rice and noodles and ordered three...
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Sandwich Sunday - May 13th
Happy Mother’s Day!
We’ve been on a rabbit kick recently, so I’ve been cooking whole rabbits, experimenting with different ways to use the meat. Today, I decided to try applying it in sandwich form and also take this opportunity to resurrect my old weekly Sandwich Sunday “column”.
What you see here between the bread is shredded rabbit that I had marinating in...
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