Facebook, snap chat, Instagram, Pinterest, twitter…. How many does one need? Social media certainly change the way we live. Not only has it changed the way we communicate (or not communicating) to each other, also change the way we view the world. Nowadays, we get our latest news from twitter; express (or stalk) our concern to our love ones on Facebook; share everything from vacation pictures, cats video to what we had for lunch on yelp, Instagram and snap chat. I admit, I am one of these people, other than all the articles that I can read from authoritative “food” news outlets, I occasionally read reviews from yelp, but definitely check out the pictures from Instagram. Yes, they are not all trustworthy, and sometime the pictures can be deceiving or it doesn’t do the place any justice. Either way, I found myself checking out other people’s food journeys more than I should. But sometimes, it pays off. We would found places off the hidden path, and sometimes, I would got lured in by the pictures. Sushi DaiZen is one of the places I’m got drawn in by the power of social media.
Food & Pixels Posts
Don’t remember when but ramen seems to have invaded the NYC dining scene. It wasn’t a thing before Momofuku. I remember a time when Rai Rai Ken seemingly the city’s only option, and I would have to cross the river to Mitsuwa to get a decent bowl. Thanks to David Cheung, all the sudden, NYers are obsessed. Nowadays, there is always a line outside of Ippudo; Momofuku became an empire; everyone is making ramen. The Japanese slurping culture became a trend here, a hip thing to do. Ramen places keep popping up all over the city. Minca, Mr Taka are among my favorites, to name a few. And now the Iron Chef decided he can make ramen too. Well, not exactly that he is “making” ramen. Morimoto team up with Sun noodle (US-based ramen manufacture, factories in NJ, LA & Honolulu) -to deliver his vision of ramen to NYers. Their love child- Momosan open its door on an April Friday evening near Grand Central.
The World’s 50 Best Restaurants list is compiled from the votes of The Diners Club® World’s 50 Best Restaurants Academy. The Academy divide the world into regions, with a chairperson in each region appointed for their knowledge of their part of the restaurant world. These chairs each selected a voting panel, who cast a total of 6,552 votes. Here is the 2016 list released 6/1/2016.
1. Osteria Francescana (Modena, Italy)
2. El Celler de Can Roca (Girona, Spain)
3. Eleven Madison Park (New York, USA)
4. Central (Lima, Peru)
5. Noma (Copenhagen, Denmark)
6. Mirazur (Menton, France)
7. Mugaritz (Errenteria, Spain)
8. Narisawa (Tokyo, Japan)
9. Steirereck (Vienna, Austria)
10. Asador Etxebarri (Atxondo, Spain)
11. D.O.M. (São Paulo, Brazil)
12. Quintonil(Mexico City, Mexico)
13. Maido (Lima, Peru)
14. The Ledbury (London, U.K.)
15. Alinea (Chicago, USA)
16. Azurmendi (Larrabetzu, Spain)
17. Piazza Duomo (Alba, Italy)
18. White Rabbit (Moscow, Russia)
19. L’Arpége (Paris, France)
20. Amber (Hong Kong, China)
21. Arzak (San Sebastian, Spain)
22. The Test Kitchen (Cape Town, South Africa)
23. Gaggan (Bangkok, Thailand)
24. Le Bernardin (New York, USA)
25. Pujol (Mexico City, Mexico)
26. The Clove Club (London, U.K.)
27. Saison (San Francisco, USA)
28. Geranium (Copenhagen, Denmark)
29. Tickets (Barcelona, Spain)
30. Astrid y Gaston (Lima, Peru)
31. Nihonryori RyuGin (Tokyo, Japan)
32. Restaurant Andre (Singapore)
33. Attica (Melbourne, Australia)
34. Restaurant Tim Raue (Berlin, Germany)
35. Vendôme (Bergisch Gladbach, Germany)
36. Borago (Santiago, Chile)
37. Nahm (Bangkok, Thailand)
38. De Librije (Zwolle, Netherlands)
39. Le Calandre (Rubano, Italy)
40. Relae (Copenhagen, Denmark)
41. Fäviken (Järpen, Sweden)
42. Ultraviolet (Shanghai, China)
43. Biko (Mexico City, Mexico)
44. Estela (New York, USA)
45. Dinner (London, U.K.)
46. Combal Zero (Rivoli, Italy)
47. Schloss Schauenstein (Furstenau, Switzerland)
48. Blue Hill at Stone Barns (Pocantico Hills, USA)
49. Quique Dacosta (Dénia, Spain)
50. Septime (Paris, France)
When Chef Matsui came out of retirement and announce he will be opening an outpost in New York, we were excited. The man dedicated his life (40+ years) in making one thing, and one thing only- tempura.
The city’s only tempura omakase restaurant is backed by the Ootoya group. Yes, the affordable and highly successful chained Ootoya in midtown; Tempura Matsui is their first attemp at “fine” dining establishment in NY, and they have been planning for a high end sushi place in mid-town, Sushi Ginza Onodera which just opened last week on 5th Ave (which, by the way is currently the second most expensive sushi place in the city at $400, just behind Masa).
We have the upmost admiration for Chef Matsui, he had been perfecting his craft since he was 17. We longed for the restaurant’s opening, until we took a peak at the price tag. A whopping $200 for the tasting menu. So after drinks, taxes and tips for two, it would be lucky if the bill come less than $500. As much as I love food…. I was not about to drop $500 for deep fried vegetables. So We waited. wait for the review to come out, wait for other people to report back. Then we learned that Chef Matsuri only stayed for a brief period of time and returned to Japan. Then we heard he got cancer. Then sadly, we heard the master had passed away. He was only 65. So a year in, a master chef less, the Michelin starred tempura stable is left manned by Chef Matsuri’s right hand man, Chef Kato. The place is still named after the celebrated Chef, but I am under the impression that it has always been the intention that the tempura counter would be run by Chef Kato.