Revered for its innovative and stunningly composed raw fish and rolls served (if you ask) with freshly grated wasabi, Land of Sushi — whose unfortunate name belies everything that lifts this restaurant to sea stardom — is also a spectacular restaurant for traditional Japanese-intensive cuisine. Besides sushi, the kitchen turns out everything fro...
When Tim McKee's Masu Sushi & Robata came on the scene a few years ago, we all thought the same thing. Does this section of Minneapolis really need another sushi joint? With Origami and (the now-shuttered) Kikugawa in such close proximity, what gap in the market were they really attempting to fill? But when Masu opened, we got our answer loud an...
If Momi Ramen were a house of worship, its altar would be the slab of pork belly atop the noodle house's communal wooden table. In this Brickell kitchen, massive kettles of tonkotsu broth — a silky, opaque liquid made with pork bones and gleaming globs of fat — bubble away and simmer for hours. They fill the restaurant with the pungent aroma of ...
James Beard Award winner Nobuo Fukuda offers the closest thing to a real izakaya (a casual Japanese eating and drinking establishment) this side of the Land of Rising Sun. Sourcing prime ingredients and combining them in simple yet inventive ways, his dishes are no less than exemplary works of culinary art. During the day, there may be offerings...
Order the mackerel dish, then stand back. The waiter comes out brandishing an acetylene torch. He flicks it on to a roaring whoosh. As he waves the blue flame over the fish, fine spatters of grease fly as though sparks while the skin begins to contract and the smoke rises. Sooner than you think, the dish is done. He pushes the smoldering plate t...
Pabu bills itself as an “izakaya,” which, in Japan, means the focus is on boozing it up—not that the food is necessarily an afterthought in such places, but the connotation is more of an alleyway hole in the wall where you can both eat and get shit-faced after a hard day’s work. Well, that definitely ain’t Pabu, which is decidedly a destination ...
The Japanese take their food so seriously that even snacks at convenience stores are carefully wrapped and presented. So it's no surprise that cooks have a keen eye for every detail at a fine restaurant like Sakagura. The artful presentation of inspired fare, the vast selection of sake brought to the tables in botanical vessels, the subterranean...
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