Grilled lamb rack
served with
grilled vegetable and soy-ratatouille
served with
grilled vegetable and soy-ratatouille 
Black Snapper from Nagasaki
Red Bull Eye Snapper from Nagasaki
Horse King from Nagasaki
Spotted Parrot Fish from Nagasaki
Friday, April 30, 2010
Thursday, April 29, 2010
Gnome Fish from FukuokaTuesday, April 27, 2010
Yoshinogawa Pairing Dinner coming up May 11th
We now have some details of the next pairing dinner.
It will be on May 11th, starting at 8pm -
We are continuing with the single sake brewery series, this time the focus is Yoshinogawa Brewery with some 460 years of history, from Niigata which is a snowy region well known for its sake and rice.
$60 including the sake (but tax and gratuity is not) - It is not only a wonderful deal but also a real fun experience! If you have friends, great! But fear not even if you cannot find anybody to come with you - we will pair you with some friendly guests at the communal table - Food, sake, new encounter!! What more could we ask for?
Well, more would be that the brewery is going to be present at the dinner so you will have the opportunity to interact with the sake-maker.
As usual, it is going to be a reservation and prepayment required event - Please contact us to reserve your seats, and the sooner the better, seats are limited... Thanks!
Now, to some details of the dinner, or what is known so far of it...
* Amuse-bouche is TBD, but to be paired with Yoshinogawa Daiginjo
* Appetizer: Bonito salad paired with Echigo Junmai
* Entree #1: Grilled rack of lamb paired with Yoshinogawa Gensen Karakuchi
* A little soup...
* Entree #2: Sushi nigiri, paired with Yoshinogawa Gokujo Ginjo
* Dessert: TBD, but to be paired with Yoshinogawa Ginjo.
If you are interested, please contact us at info@oneoreightbk.com or 718-384-2152.
It will be on May 11th, starting at 8pm -
We are continuing with the single sake brewery series, this time the focus is Yoshinogawa Brewery with some 460 years of history, from Niigata which is a snowy region well known for its sake and rice.
$60 including the sake (but tax and gratuity is not) - It is not only a wonderful deal but also a real fun experience! If you have friends, great! But fear not even if you cannot find anybody to come with you - we will pair you with some friendly guests at the communal table - Food, sake, new encounter!! What more could we ask for?
Well, more would be that the brewery is going to be present at the dinner so you will have the opportunity to interact with the sake-maker.
As usual, it is going to be a reservation and prepayment required event - Please contact us to reserve your seats, and the sooner the better, seats are limited... Thanks!
Now, to some details of the dinner, or what is known so far of it...
* Amuse-bouche is TBD, but to be paired with Yoshinogawa Daiginjo
* Appetizer: Bonito salad paired with Echigo Junmai
* Entree #1: Grilled rack of lamb paired with Yoshinogawa Gensen Karakuchi
* A little soup...
* Entree #2: Sushi nigiri, paired with Yoshinogawa Gokujo Ginjo
* Dessert: TBD, but to be paired with Yoshinogawa Ginjo.
If you are interested, please contact us at info@oneoreightbk.com or 718-384-2152.
April 27th 2010
Bluefin Searobin from Chiba
Stripe Bass from KanagawaBlue Fish(Kuro Mutsu) from Nagasaki
Greenling from Aomori
Sunday, April 25, 2010
April 25th 2010
Misozuke Foie Gras Terrine with Apple Miso Puree
Ginger Creme-brulee
with soy sauce ice cream
Saturday, April 24, 2010
April 24th 2010
Grilled squab with buckwheat rice,
Squab leg comfit with squab liver and gizzard pate
Grilled blue shrimp with pine nut vinagrette
Friday, April 23, 2010
Thursday, April 22, 2010
Tama No Hikari pairing dinner on April 22nd
April's pairing dinner was conducted last Wednesday with Tama No Hikari Brewery's sake as its theme. This Kyoto brewery sticks to making Junmai type of sake.
Amuse bouche: Kampachi carpaccio with broccolini ohitashi, mentaiko and yuzusko --- paired with Tama No Hikari Junmai Ginjo Mizore sake.Mizore means a mixture of snow and rain - "slush" would be what it wants to say here. The story is that there was an event held at a tea house in Kyoto, and as there were not enough cold sake, they put it in the freezer (which is normally a taboo), an action that made the sake much too cold, however it was good. So they decided to market it as such. The cold temperature gives the sake a little bitterness at the end, which is here echoed in the broccolini's bitterness.
Appetizer: Seared scallop with pine nut vinaigrette --- paired with Tama No Hikari Junmai Ginjo (served cold).This is the same sake as the first one, but served in a different temperature. It is overall smooth and dry, which balances out well with the sweetness of the scallop. The nutty flavor from the pine nut also echoes well with the umami in this sake of this temperature.
Assorted Sushi Rolls: Spicy tuna topped with sea urchin, grilled salmon topped with salmon roe, hamachi mango topped with wasabi tobiko, sweet potato tempura topped with broom seeds (tonburi) --- paired with Tama No Hikari Junmai Daiginjo.This sake has a sturdy body with a good amount of floral notes and a slight sweetness of rice. The richness of the roes makes a good companion to its floral aroma and sweetness.
Entree: Squab - grilled breast, leg confit, liver & gizzard pate, on top of buckwheat rice, pumpkin and cabbage dressed with the jus from the squab --- paired with Tama No Hikari Yamahai Junmai Ginjo (served warm).
This is a big challenge, as we are not accustomed to eating squab in Japan.
The strength of the Yamahai, its smoky aroma and earthy flavor pairs very well with the mild but gamey taste of the squab. This sake was served warm, which causes it to lose some sharpness but instead gaining more aroma, its earthyness amplified, along with some spicy accent at the end, all of which enveloped beautifully the squab meat.
Dessert: Kinako (Soybean flour) macaron with carrot jam + green tea madeleine --- with Yamahai Junmai Ginjo (served cold).Served cold, the same sake is now sharp, clean, crisp and very well balanced (Personally, I may prefer this sake served cold...).
The next pairing dinner is planned to be on May 11th - more details to come soon!
Tuesday, April 20, 2010
April 20th 2010
Gnome Fish from Hachijyo Island
Red/blue Fish (Aka Mutsu) from Hachijyo Island
In Japanese, Aka is Red and Mutsu is Blue Fish
Spotted Parrot Fish from Ogasawara Island
Sunday, April 18, 2010
A little story about sushi rice
Sushi is not all about the fish. Rice is also a very important component.
You may go to different sushi restaurants and notice the difference of rice at each place. Each one of us have different tastes too, so it could be a fun thing to go around a few places to compare and find your own favourite sushi rice.
For our sushi rice, we mix couple of different kind of rice, couple of different vinegars, then salt and sugar.
It is important to cook the sushi rice in the minimum amount of water possible. This allows the rice to absorb the vinegar mixture afterwards - This is also to achieve a good texture and taste balance between the fish and the rice.
So normally, you use less water than when you cook white rice regularly.
This is a personal opinion, but I like Koshihikari for regular white rice, and Sasanishiki for sushi rice (less moisture).
Rice used for sake making is a different type (not so tasty to eat but oh so good for sake! How was this all figured out...?). Sake makers try to avoid the rice absorbing water, counting even seconds with a stop watch when washing the rice.
Back to the sushi rice - Sushi rice cooked in the minimum water possible requires some techniques to handle. If you are going to make sushi rolls at home for a party with friends, it may be easier to make those rolls with rice cooked normally.
Well, it's a long road to become a sushi master...
You may go to different sushi restaurants and notice the difference of rice at each place. Each one of us have different tastes too, so it could be a fun thing to go around a few places to compare and find your own favourite sushi rice.
For our sushi rice, we mix couple of different kind of rice, couple of different vinegars, then salt and sugar.
It is important to cook the sushi rice in the minimum amount of water possible. This allows the rice to absorb the vinegar mixture afterwards - This is also to achieve a good texture and taste balance between the fish and the rice.
So normally, you use less water than when you cook white rice regularly.
This is a personal opinion, but I like Koshihikari for regular white rice, and Sasanishiki for sushi rice (less moisture).
Rice used for sake making is a different type (not so tasty to eat but oh so good for sake! How was this all figured out...?). Sake makers try to avoid the rice absorbing water, counting even seconds with a stop watch when washing the rice.
Back to the sushi rice - Sushi rice cooked in the minimum water possible requires some techniques to handle. If you are going to make sushi rolls at home for a party with friends, it may be easier to make those rolls with rice cooked normally.
Well, it's a long road to become a sushi master...
April 18th 2010
Friday, April 16, 2010
April 16th 2010
Parrot Fish from Nagasaki.
Red Ruby Fish (this is not ruby snapper)/Hachibiki from Nagasaki.
We had never seen this fish before, not even our sushi chef who is from this region.
Before cleaning the fish, nobody expected red meat. Red, but with much more transparency than tuna. It has a good amount of fat and Umami, but not so much of iron like flavor as in tuna or the usual red fish.
Rudder Fish from Nagasaki.
Black Snapper from Nagasaki.
Thursday, April 15, 2010
April 15th 2010
Bronzini from Greece.
The smaller ones beneath are Kohada from Kumamoto, Japan.
Kohada is often the signature item to check out in a Tokyo style sushi restaurant in Japan. The sushi chef prides oneself for the way he serves the kohada with his own recipe. They marinate it in salt and vinegar, but depending on the season, the size of the fish and its fat content, they change the recipe and time of marination. It's a subtle thing.Back in the time before refrigerated transportation system was available, all fish had some work done for its preservation. Despite all the changes in the transportation possibility, there are still items served the old fashion way - simply because they are really tasty this way. Next time you have the chance, imagine yourself back in time when you try our kohada, zuke, nihamaguri, fluke kobujime and sea-eel.
Tuesday, April 13, 2010
April 13th 2010
Amber Jack / Kampachi from Miyake Island
Seabream / Ishi dai from Niijima
In Japan, we call King of Snapper
Gnome Fish / Me Dai from Miyake Island
Golden Eye Snapper / Kinme Dai from Niijima Island
Monday, April 12, 2010
Time for another pairing dinner
Next week on Wednesday April 21st @ 8pm is April's pairing dinner.
This time around, the theme will be sake made by a brewery in Kyoto, Tama No Hikari Shuzo.
The brewery will be present at the dinner to introduce each different sake being served - Which means it is also an opportunity to talk directly with the maker of the sake while you are tasting it - and moreover, to have paired dishes meant to elevate the experience with the particular sake. What more could we hope for?
The dinner including the sake is only $55! (tax and gratuity is not included).
Reservation and prepayment is necessary to attend this dinner, so please contact us if you are interested.
Here is a peek at the menu.
Amuse-bouche / Kanpachi carpaccio paired with Tama No Hikari Junmai Ginjo mizore sake
Appetizer / Seared scallop with pine nut vinaigrette paired with Tama No Hikari Junmai
Assorted sushi rolls / Spicy tuna topped with sea urchin, grilled salmon topped with salmon roe, hamachi mango topped with wasabi tobiko, sweet potato tempura topped with broom seeds - paired with Tama No Hikari Junmai Daiginjo
Entree / Grilled squab with buckwheat rice paired with Tama No Hikari Yamahai Junmai (served warm)
Dessert / Macaron with carrot jam, sake to be paired with is TBA
We plan on hosting pairing dinners monthly, but each time, the theme will be different. Either a different brewery, a different region, not only sake but it could be wine, it could be a paritcular ingredient.... The possibility is endless, but it will never be the same!
This time around, the theme will be sake made by a brewery in Kyoto, Tama No Hikari Shuzo.
The brewery will be present at the dinner to introduce each different sake being served - Which means it is also an opportunity to talk directly with the maker of the sake while you are tasting it - and moreover, to have paired dishes meant to elevate the experience with the particular sake. What more could we hope for?
The dinner including the sake is only $55! (tax and gratuity is not included).
Reservation and prepayment is necessary to attend this dinner, so please contact us if you are interested.
Here is a peek at the menu.
Amuse-bouche / Kanpachi carpaccio paired with Tama No Hikari Junmai Ginjo mizore sake
Appetizer / Seared scallop with pine nut vinaigrette paired with Tama No Hikari Junmai
Assorted sushi rolls / Spicy tuna topped with sea urchin, grilled salmon topped with salmon roe, hamachi mango topped with wasabi tobiko, sweet potato tempura topped with broom seeds - paired with Tama No Hikari Junmai Daiginjo
Entree / Grilled squab with buckwheat rice paired with Tama No Hikari Yamahai Junmai (served warm)
Dessert / Macaron with carrot jam, sake to be paired with is TBA
We plan on hosting pairing dinners monthly, but each time, the theme will be different. Either a different brewery, a different region, not only sake but it could be wine, it could be a paritcular ingredient.... The possibility is endless, but it will never be the same!
Saturday, April 10, 2010
Bronzini
Grilled bronzini fillet and collar served with grilled Japanese eggplant and shimeji mushroom.
Just grilled with salt and pepper. Sometimes, simple is the best. Through it, you understand the quality of the ingredient and the chef's skill. In other words, simplicity cannot hide anything behind.
Friday, April 9, 2010
cheese sake pairing - 2
Trifulin with Manotsuru-Genshu.In case you wonder if sake with cheese could really go together, how would you imagine truffles with sake? You will be surprised.
Cana de Oveja with Masumi-Arabashiri.
The sharpness of sheep cheese is here paired with the subtle sweetness, freshness and tropical fruits note of Arabashiri.
Rocbleu with Kakurei-Plum Sake work well together too. But this is a bit classic. I think that blue with unfiltered sake work well in general too, but have not found any other sake making good friends with blue yet. If anybody has a suggestion, please let me know -
Thursday, April 8, 2010
April 9th 2010
Beef croquet with coffee jelee : Beef short rib, potato, carrot, baby onion cooked in red wine for 3 days.
Which collar is best? Japanese Red Snapper, Tuna or Yellowtail?
Which collar is best? Japanese Red Snapper, Tuna or Yellowtail?
Where is spring?
A month ago, we were complaining about the cold weather, then we had spring to enjoy for couple weeks, and is it already summer now? It is so hot!
So we are right now serving Vichyssoise soup with chive oil and tonburi marinated in soy sauce on top.
Wednesday, April 7, 2010
Tuesday, April 6, 2010
April 6th 2010
Kibinago from Nagasaki
Kibinago is Blue Sprat. We will serve as sashimi with shiso/miso vinegar
and as sashimi salad with yuzu kosho dressing.
Friday, April 2, 2010
April 2nd 2010
Red bull Eye Snapper from NagasakiBlack Snapper from Fukuoka
Rudder Fish from Oita
Spring Snapper from Oita
Red Cornet Fish from Nagasaki
Baby yellowtail from Fukuoka
Flying Fish from Yaku Island
Gnome Fish from Fukuoka
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