吃喝玩樂 - Diary of a Growing Boy
2024年12月12日 · Pin It For a number of reasons - some of which I have shared with a handful of friends - I have never found myself sitting down for a meal at DEN (傳).I have had tastes of Chef Hasegawa Zaiyu (長谷川在佑)'s cuisine via his collaborations with Gaggan and Goh-san from as far back as his Bangkok pop-up in 2017, but I just never managed to get myself a seat in Tokyo.
吃喝玩樂 - Diary of a Growing Boy: December 2024
1 天前 · Pin It This is a dinner I waited more than 10 months for. Not long after the epic dinner with Domaine Trimbach and Weingut Egon Müller, Hairy Legs told me that they were arranging a dinner with Domaine Jean-Louis Chave.I was very, very excited to hear the news, and I would get periodic updates on the progress from both Hairy Legs and Victor over the following months.
吃喝玩樂 - Diary of a Growing Boy: The best dishes I had in 2024
1 天前 · Handmade garganelli / soft shell king crab, from Neighborhood in Hong Kong - this was the most ridiculous pasta that The Kitchen Nazi has ever served me.While there was garganelli here, most of the dish consisted of the soft shell king crab, and in fact the best part of it was the edible shell that basically were crab-flavored crispy chips! I wish I …
吃喝玩樂 - Diary of a Growing Boy: Closing out the cycle
2024年12月17日 · 1988 Mouton-Rothschild - served without decanting 2 hours after opening. This was really showing beautifully with so much smoke and tobacco on the nose, along with cedar and woodsy notes, as well as a bit of coffee and a hint of sweet grass.
Tokyo 2024 day 5: drunken onion, episode 10
2024年12月23日 · Bijofu Junmai Daiginjo Yumebakari (美丈夫 純米大吟醸 夢許), 2024, from isshobin - the nose was nice and fragrant, with a touch of sweet fermented rice lees, and a faint nose of banana, along with perhaps some muscat grapes. Pretty nice and elegant.
吃喝玩樂 - Diary of a Growing Boy: September 2024
2024年9月30日 · Pin It I don't dip my toes - or more accurately, my tongue - into Sichuan cuisine very often, thanks to not having a high tolerance for heat. The rare exception has made for a pair of meals at Deng G (鄧記) over the past few years, as they serve up some dishes which are more traditional and not everything is smothered in chili oil. When an invitation came from Mr. Chichi (吃 …
Tokyo 2024 day 6: Champagne and sushi again
2024年12月11日 · At this time Saito-san started to make a maki (巻き) but only for a couple of special customers. While it looks like a regular kanpyo maki (干瓢巻き) with the rehydrated dried calabash inside, there was an extra-thick layer of fresh-ground wasabi in there... Saito-san called it "wasabi challenge", and I could see from the facial expressions of Saito-san himself that it would have cleared ...
Tokyo 2024 day 7: a date with Puchi Jr. - diarygrowingboy.com
2024年12月12日 · Deep-fried Spanish mackerel with topinambour (鰆 菊芋) - the fish came with a light batter, which was then drenched in a sauce based on soy (醤油餡掛け) and sudachi (酢橘).There were also lots of chives. This was a really nice dish, and the flavors were just so classically Japanese and so familiar.
Tokyo 2024 day 7: cats and the noodle, part 2
2024年12月12日 · The soba was cut into short sections so that it would be easier to toss and mix with the men-tsuyu (麺つゆ), which I was asked to pour in a circular fashion around the outside of the noodles.The result was OK. Yes, it was nice to taste the flavors of the 100% buckwheat noodles, but I'm not sure I'd order this with the sea urchin again.
吃喝玩樂 - Diary of a Growing Boy: Tokyo 2024 day 5: nigiri for lunch
2024年12月21日 · The restaurant, like so many others in Japan, is on the street level in a nondescript building. One can barely guess that this is the door to a restaurant by looking at the wood-and-glass door before the place official opens, because that's when someone comes out and hangs up the noren (暖簾) bearing the name of the establishment.