Mr. Cheesecake is a brand name created by Japanese chef Koji Tamura, who has trained and worked at several Michelin Star restaurants in France and Japan. Although I have been to Tokyo numerous times, I have never had the chance of tasting this cake, partly because it can only be ordered two days (Sunday and Monday) a week.
I have finally found the best sushi in Lisbon!
Kanazawa is an eight-seater restaurant helmed by Portuguese chef Paulo Morais, who has just been recognised by the Embassy of Japan in Portugal as the gastronomic ambassador of Japanese cuisine.
The restaurant is usually booked weeks ahead. On a rare occasion (and partially due to Covid), I was able to nab a seat for lunch a day ahead midweek. Although Omakase is not offered at lunch time, the chef was kind to accommodate.
Continue reading “Kanazawa -Best Sushi in Lisbon”I made this cake last week for a Chinese New Year’s celebration party. It was an instant crowd-pleaser.
I was asked to share the recipe so here it is.
How long would you wait for a bowl of noodle?
When we got to Ramen Sen No Kaze half an hour before its opening, there were already a dozen people lining up at the door.
In Kyoto we stayed at a ryokan. It wasn’t one of those fancy schmancy places, but it does offer breakfast for the additional cost of 2000 yen. I like Japanese breakfast and would never pass an opportunity to try one.
Back in Osaka, I said goodbye to my friend Johanna and went to the Kansai Airport to pick up my parents.
Continue reading “Foliage Season in Kyoto – Day 1”
Before heading back to the US, my friends and I decided to splurge on a kaiseki dinner at Kikunoi.
After making a brief stop in the snow laden Kanazawa, we arrived in Kyoto late afternoon to a brilliant sunset.
For dinner, we went to Gion Kawakami (祇園川上). It turned out to be one of the most satisfying meals we’ve had in Japan this time around. Continue reading “Gion Kawakami, Kyoto”
When we go to Kisaku for lunch, we always sit at the sushi bar order omakase. Then we sit down, have our bowl of salad and miso soup, and watch the chef work his magic.
First come the basics, which consists of, but not limited to: amberjack, yellow jack, bonito, gizzard shad, yellowtail, and sea scallop with a squeeze of lemon and a pinch of sea salt.
Then follow the fatty fish…lots of fatty fish. They are so good, they give you this buzz that keeps you happy the rest of the day. Continue reading “Seattle Lunch Options – Kisaku Sushi”
Winter has finally arrived in Seattle. On Thursday, we had our first snow of the season.
I suddenly remembered that I still have some sake kasu (sake lees) from our sake brewery visits earlier this year. If you happen to be in Japan late January – February in a sake brewing region, don’t miss the opportunity to participate in a brewery tour. It is really fun as well as educational. We even happened upon a once-a-year brewery gathering and tasting event that day. I am by no means a drinker, but I had a BLAST! Continue reading “Amazake – Sweet Sake Drink”
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