September 28th 2010

Grunt Fish from Fukuoka

Stone Flounder from Chiba

Pike Mackerel from Miyagi

September 25th 2010

Pike Mackerel/Sanma from Miyagi

Grilled Mackerel/Saba fillet with parmesan crust served with grilled vegetable and soy sauce salsa

September 23rd 2010

Kyoho Grape from West Coast USA

Kyoho Martini
Fresh Kyoho Grape, Vodka, Red Wine,Fresh Lemon Juice





Kyoho Fizz
Fresh Kyoho Grape, Jin, Yuzu Juice, Club Soda

Kyoho Grape compote Terrine
served with Kyoho skin sorbe and fresh Kyoho grape

September 22nd 2010

Stone Flounder from Chiba
in full season now


Fluke from NY

Can you tell the difference between the two by their appearance?

Despite their similar looks, the taste is completely different.

September 18th 2010, late night

New comer to the weekend late night menu: Steak & Frittes served with wasabi and garlic soy sauce.

No photo, but we also served our 7th version of ramen: Niboshi Ramen.

The weekend late night menu changes every week. There are some staples, other rotating items, and some new faces like above.

September 18th 2010

Striped Jack from Nagasaki

Blue Snapper from Ogasawara Island

September 17th 2010

Gnome Fish from Nagasaki

Abalone from West Coast USA

Sauteed Abalone with fresh sudachi

Oyster Fest

Oysters from Fishers Island NY - straight from the farm.

1/2 dz for $12 during our Oyster Fest.

Everyday, all night long, until the oysters are gone.

(except midnight - 2am on Fri & Saturday)

September 14th 2010

Young Stripe Bass from Fukuoka

Golden Eye Snapper from Chiba


Myoga from Williamsburg
Mackerl Bo-Sushi with Myoga

September 10th 2010

Golden Eye Snapper from Chiba

Horse Mackerel from Oita

Sardine from Chiba

August 9th 2010

These guys are both from the same yellowtail family.

On top, Kampachi. It has a firm texture, with less fat than the one below.

Below is Hamachi, with more fat, and softer texture.

When the restaurant says simply "yellowtail", it is most often Hamachi, as it is the more popular one in the US. However, in Japan, they are equally popular, just recognized as two different fish.

September 7th 2010

Grunt Fish from Fukuoka

Horse Mackerel from Oita

Spotted Parrot Fish from Nagasaki

September 4th 2010

Pike Mackerel (Sanma) from Miyagi

Horse Mackerel from Fukuoka


Baby Spotted Sardine (Shinko) from Kumamoto


Baby Kou Squid (Shin Ika) from Toyama

About Sanma = Pike Mackerel

Sanma used to be the fish of the common people when I was a child. It would be the main dish of the dinner table so often that I used to complain "Agai--n?!?". It has since then become more expensive. Nowadays, we get excited waiting for the appearance towards the end of the summer, but it is a fish symbolizing the season of fall (Global climate change is here also changing things...). It is very nice raw, but the best is just grilled (with its guts intact).

September 3rd 2010

Gnome Fish from Nagasaki

The taste of the fish changes with its size.
This gnome fish is enormous, more than 10 lbs. It is the first time we see such a big one.
From experience, gnome fish is more fatty when they are bigger in size. But in general, most fish has the right size to eat and when it is too big, the taste may not be right. We will see about this one tonight.

Golden Eye Snapper from Chiba
This is not a baby golden eye snapper, it has more than 2 lbs. Is just looks small in comparison to the above gnome fish. This one is definitely a good size to eat.
The gnome fish is making it look like a baby...