HKT 47 single handedly throws women back into the feudal era!

Came across the lyrics to HKT 47's 7th single today titled "アインシュタインよりディアナ・アグロン" (Dianna Agron over Einstein.)

In one fell swoop, Akimoto has once again proven his ability to turn turds into gold while at the same time turning women into nothing more than vapid, looks-obsessed, brainless idiots who have nothing better to do than well...do nothing. In another sense, it could be a terrible attempt at irony...but I really doubt that.

Mind you, this is the same Akimoto that wrote some pretty beautiful music in the past for Japanese greats such as Misora Hibari - I am ashamed that I have to mention her in a post about HKT 47.

I also won't argue that Dianna Agron is pretty, but to reduce her to that is just insulting, really.

In the span it took me to translate the lyrics, I had cursed the high heavens, repented to whatever man in the sky might be listening and apologized to my mother, my sisters and any other women I have known in my life countless times over.

For your enjoyment (and horror?), have a gander below, I will let the lyrics do their own talking:
---------------------------------------------------------------------
難しいことは何も考えない
頭からっぽでいい
二足歩行が楽だし
ふわり軽く
風船みたいに生きたいんだ

I don't want to think of difficult things,
I'm fine leaving my head blank
It's easier to just walk with two feet
I want to live light and airy like a balloon

女の子は
可愛くなきゃね
学生時代は
おバカでいい
今　一番　大切なことは　そう
キャピキャピと
音が聴こえることでしょう？

A girl must be cute don't you think?
When you are a student, it's fine staying dumb.
The most important thing is yes, to be energetic and bright
and to have our voices heard right?

アインシュタインより
ディアナ・アグロン
テストの点以上
瞳(め)の大きさが気になる
どんなに勉強できても
愛されなきゃ意味がない
スカートをひらひらとさせて
グリーのように

Above Einstein, I choose Dianna Agron,
Above test scores, I choose to care about the size of my eyes
No matter how much I study, none of that matters if I am not loved.
So will just twirl my skirt around, just like in "Glee"

世の中のジョーシキ　何も知らなくても
メイク上手ならいい
ニュースなんか興味ないし
たいていのこと
誰かに助けてもらえばいい

Even if I know nothing of world affairs, it is fine
as long as I am good at putting on makeup.
I have no interest in the news, and all the daily
things - I can just ask some one to help me with
all of it.

女の子は
恋が仕事よ
ママになるまで
子供でいい
それよりも重要なことは　そう
スベスベの
お肌を保つことでしょう？

For girls, our work is love.
Until we become mothers, it is fine to remain as a child.
Isn't is the most important thing then,
that we keep our skin nice an smooth?

アインシュタインって
どんな人だっけ？
聞いたことあるけど
本当はよく知らない
教科書　載っていたような
なんか偉い人だった
好きなのはディアナ・アグロン

Like, who was that Einstein person again?
I like, kind of heard his name before but
I know nothing of him really.
Like he was kind like I guess great person
that sort of was in textbooks and stuff?
But ultimately, the one I like is Dianna Agron.

もっともっともっと
輝きたい
人は見た目が肝心
だってだって
内面は見えない
可愛いは正義よ
チヤホヤされたい

I want to shine more and more,
because looks are everything.
because like, you know,
no one can like, see who we are
like, inside?
So like, being cute is totally justice,
I wanna be pampered.

アインシュタインより
ディアナ・アグロン
テストの点以上
瞳(め)の大きさが気になる
どんなに勉強できても
愛されなきゃ意味がない
スカートをひらひらとさせて
グリーのように

Above Einstein, I choose Dianna Agron,
Above test scores, I choose to care about the size of my eyes
No matter how much I study, none of that matters if I am not loved.
So will just twirl my skirt around, just like in "Glee"

---------------------------------------------------------------------

Want to leave some friendly feedback for Mr. Akimoto?
Why not head over to his google+ profile? 

https://plus.google.com/113474433041552257864

Sushi Sho - すし匠

Though head Mr. Keiji Nakazawa has left his original branch of Sushi Sho to make sushi on the shores of Hawaii, his modest restaurant still remains- tucked into a little alley behind Yotsuya Station.

For the time being, the sushi counter is manned by none other than Mr. Shingo Takahashi, owner of Sushi Takumi Shingo in Aoyama and former disciple of Mr. Nakazawa. He will resume his post at Takumi Shingo sometime in June or July of 2016, but nothing solid coming from him just yet.

The atmosphere when you enter Sushi Sho is warm and welcoming. The staff immediately greet you, check any coats or luggage you man have and promptly seat you for the meal ahead. While you can definitely come for the very reasonably priced Bara-chirashi lunch, I would definitely recommend coming back for dinner if you have the chance.

What makes Sushi Sho so interesting for me is the process of aging different cuts of fish in order to bring out the richer, sweeter flavors in addition to a softer more delicate texture. This contradicts most, if not all overseas notions that sushi use only the freshest of seafood. However, this is one of the trademarks that developed with the evolution of Edo-mae Sushi styles, which offers many exciting opportunities for sushi chefs to show their flair and knowledge of the ingredients.

In addition to their sushi, a large array of little dishes are also prepared as a little break throughout the course of the meal. For me, this is definitely a welcome change of pace while enjoying a vast array of sushi.

What may also surprise some visitors that are not used to the different variety of Shari (Sushi Rice) preparations in Japan is that Sushi Sho has 3 different Shari preparations to be paired with the profile of each particular neta (sushi topping.) Red vinegar, being the most robust in flavor is often paired stronger fish or aged fish which can stand up to its bite.
The combination of red and white vinegar is good for a range of fish and the white vinegar shari works best with white fish and other delicate seafood.
Keeping this in mind, the entire staff really do a wonderful job to ensure that you don't get cold rice during the meal, shuttling tiny bamboo bowls of warm rice constantly from the bustling kitchen for Shingo San.

I had come with every intention of documenting the entire meal, but I must confess that I got too caught up in the moment and forgot to snap a picture of the first course (two cuts of whitefish sashimi) and the rainbow trout and sakura leaf sashimi.

The rest of the meal however, is in its entirety below!

Entrance to Sushi Sho

On of the standard Sushi sho appetizers - Simmered Squid stuffed with rice

Lightly simmered Hamaguri Clam

Lightly seared Botan-ebi - very sweet and lovely texture.

Kinmedai Skin with grated radish.

Signature of Sushi sho - Ankimo (Monkfish liver) with pickled melon

Murasaki Uni Flown in from Hokkaido

Poached Kuruma-ebu

Otoro Fatty Tuna

Aji Mackerel

Scallop with a touch of salt

Aged Aori Ika (Squid) Maybe my favorite piece of squid...ever.

Sayori (Japanese Half Beak)

Kue - Baby Snapper

Anago - Eel

Best Kohada (Gizzard Shad) I have ever had, not overpoweringly sour and lovely firm texture.

Aged Tuna Akami

Baby Ayu from Lake Biwa

Hotaru Ika - Firefly Squid

Grilled Hokki-gai (Surf Clam)

Skinless Kinmedai - Splendid Alfonsino

I have never had octopus this sweet and this tender before, it was quite a suprise.

Chutoro - Semi Fatty Tuna

Hangover prevention with Shijimi clam broth

Two types of egg - Dried scallop dashi and white shrimp dashi

Grilled Surf Clam Trimmings "A bar snack to go with your Sake" Exclaimed Shingo san at this point

Grilled Tachiuo - Cutlass Fish

Katsuo - Bonito

Scallop Roe "Liver Sashimi Style" Creamy roe with sesame oil and the sharp crispness of chopped negi.

Aged Otoro (Fatty Tuna)

Shiraebiobushi - White Shrimp

My First Oyster Nigiri - Brined to improve texture.

Aoyagi clam simmered in broth.

I had an amazing time chatting not only with some of the customers around me but also with the staff, and Shingo san who always made sure I had a topped off glass of sake to go with my food. His calm demeanor and willingness to chat and explain the process behind each cut of fish and each little bite really puts the customer in a state of ease. Many glasses of Nihonshu (all which were Shingo San's recommendations) and a belly full of sushi later, I was already thinking about my next visit.

As Shingo san told me during my visit - "Eat and drink your fill, don't worry about tomorrow!"
(Luckily it was Friday night.)



Sushi Sho (すし匠）

Yorindo Bldg 1st Floor, 1-11 
Yotsuya, Shinjuku-ku,  
Tokyo, 160-0004

Tel: +81-3-3351-6387 (Reservations are a must) 


 

Kikanbou (鬼金棒）

The full name of this restaurant is "Karashibi miso ramen Kikanbou" which translates into "Spicy Numbing Miso Ramen Kikanbou"

"Devil Spicy" Miso ramen with extra coriander

 
Love the fiery, numbing spiciness of this miso based ramen.

Recently featured on the PBS Series "I'll have what Phil's Having", I have been going to this restaurant for a few years now. If you are looking for something spicy, this place is for you. A full bodied, meaty miso broth with the addition of not only chili peppers for heat, but also Chinese flower peppers for that tongue-tingling numbing goodness.

You can choose any level of spicy was from mild to "devil" level (plus 100 yen each for hot and numbing)

Another great topping is additional chopped coriander - adds a wonderful herbal dimension to the noodles!


Restaurant Info:

カラシビ味噌らー麺 鬼金棒
(Karashibi miso ramen Kikanbou)

Mon~Sa, Holidayst: 11:00 ~ 21:30
Sun: 11:00 ~ 16:00

Address:

東京都千代田区鍛冶町2-10-9

Kaji-chou 2-10-9
Chiyoda-ku
Tokyo,
Japan
 

Tartine Bakery & Cafe won't be opening in Tokyo as scheduled.

Menu from the outside

So Tartine was supposed to open this May in Daikanyama, but now I hear that they will be opening sometime within 2015 due to Tartine being acquired by Blue Bottle Coffee (!)

Well, one can dream so... Here are some pictures from Tartine Bakery & Cafe in San Francisco ease the transition until they open in Tokyo - though I will probably not be visiting until the lines die down...

Cakes Galore

Coffee Bean Meringue and shortbread

I miss you, pastrami sandwich.

If you are ever in San Francisco, be sure to visit Tartine Bakery at:

Tartine Bakery

600 Guerrero St,
San Francisco,
CA 94110,
United States

And when the Tokyo branch opens:

Tartine Bakery

Log Road Daikanyama No. 5
Daikanyama 13-1 Shibuya,
Tokyo,
Japan

Glitch Coffee&Roasters - Jimbocho

Exterior of Glitch

Stumble into Jimbocho and it is as if time has fallen still.
An eclectic collection of old bookstores, antique shops, coffee shops, Tokyo's Curry hub and restaurants remnant of the early Showa period, it isn't surprising that Glitch (opened April this year) feels right at home in the neighborhood.

Interior

The hot afternoon sun streams in, basting the interior with a pleasant, warm glow. If you weren't looking for it, Glitch is easily missed thanks to its minimalist aesthetic. The small space feels light and airy from the unfinished concrete, high ceilings and large-paneled windows. Smooth jazz plays from above and onto the passerby's outside. A large wooden table and a small counter seats the shops customers - with even more seating provided as benches nestled against the outer walls of the property. Aside, a mammoth of a coffee roaster sits, ready to roast at any given time.

The shop is not intimidating to enter - staff greeted me warmly, asking bout how I had come to know of the shop and if there were any types of coffee I was interested in. Being the kind of person that doesn't drink much coffee, they were patient and explained the characteristics of the coffee they had on hand that day.

A regular cup of coffee runs less than 500 yen a mug, depending on what you get. There are also an assortment of pastries which can be had in the relaxed atmosphere.

Settling the bill, I eventually settled on a cup of Brazilian bourbon coffee. Settling in amongst the afternoon crowd, I took a sip - the sweet aroma, mild bitterness and a tinge of sourness was a pleasant pick me up for a late afternoon break. All around everyone just looked relaxed the couple chatting happily outside, the man reading at the counter, the salarymen coming in for a quick take out and I found myself content in the heat of the setting sun and a cup of joe in my hand.












When you don't want to wait in lines that can span hours for Blue Bottle Coffee, You can find Glitch Coffee at:

Glitch Coffee

Koumura Building 1st Floor
3 Chome -16,
Kanda-Nishikicho,
Chiyoda-ku
Tokyo,
Japan

Instagram: @glitch_coffee

Photo Blog: The French Laundry

I have never been so happy to see a clothespin in my life!

I have been meaning to go to The French Laundry for years.

Born from the mind of chef Thomas Keller, this Yountville, California establishment has sat in the hear of California's wine country for years.

What stuck me about the restaurant was all the produce that was being grown right across the road - talk about being from farm to table.

While we had initially wanted to do a wine pairing for each of the courses, we ended up choosing instead to have a few bottles to enjoy over the course of the meal. We were already a bit giddy from a morning of wine tasting, so in the end, it worked out for the best.

While we had two kinds of wine, I am still kicking myself for not being able to remember the name of the crisp white wine we opened our meal with. The red that was selected for us were a few bottles of Kenzo Estates 2011 Rindo, which was easy to drink and was not obtrusive to any of the dishes presented to us.

As a whole, we had a most excellent time dining there (Lunch started at 12:30 and ended at 17:30!!) I have tried to say what I can, but will let the pictures speak for what I cannot put into words.

Amuse Bouche: Gougères

These gougères were tiny, fluffy and delightfully savory. (I could have easily put away the entire restaurant's supply!)

Amuse Bouche: Yellowtail in a Citrus Cone

The yellowtail and cream cheese in a cone tasted like the ocean in a lime cone! I really enjoyed this playful appetizer and it was good way to open the meal.

"Oysters and Pearls" Sabayon of Pearl Tapioca with Island Creek oysters and White Sturgeon Caviar

The cream, tapioca, oysters and beluga caviar were a wonderful, rich combination. It is not hard to see why this is one of Chef Keller's signiature dishes. Having made this dish before - I was particularly glad to be able to taste the real thing. Even our 8 year old dining companion finished this in an instant!

Egg and White Truffle Custard with Potato and Chive Chip

Another recipe that I have long to make but never got around to; This creamy egg and truffle custard was a rich, deep expression of everything good in life.  Serving it in an eggshell was a good idea as anymore would have been a bit too much.
The pugent white truffles and creamy custard played very well with the crisp, delicate chip.

"Garden Turnip Carpaccio" White Peaches, Toasted Walnuts and Watercress

After a very rich custard, this delicate salad was a very welcome cool down. Sharp, thinly sliced turnip and watercress were accompanied by finely minced sweet white peaches and walnuts. Tangy and refreshing!

"Slow Cooked Filet of Wild King Salmon" Hawaiian Hears of Peach Palm, Roasted Garden Beets and Preserved Jacobsen Orchards Kumquats.

The slow cooked salmon maintained a consistency not dissimilar to an equal sized cut of cured salmon. Lightly seasoned, the combination of the bright earthy zing from the Beets, sweetness of the heart of palm and the bitter/sweet/sour kick kumquat bought this dish to life. However, this was a divisive dish amongst our diners, who would have preferred a more "cooked" texture to the Salmon.

"Sweet Butter Poached Maine Lobster" Garden Cauliflower, K&J Orchards Apricots, Sicilan Pistachios and Spanish Caper Emulsion

Good lobster does not require much in terms of seasoning and that was exactly what we got for the lobster course. Sweet and slightly firm, the flavor of the lobster was definitely enhanced by the poaching in butter.
Accompanying the lobster, the clean taste of simply roasted cauliflower in addition to the sweetness of the apricot, the comforting nuttiness of the pistachios and the sharp hit of sourness from the Caper Emulsion really tied everything together nicely.
The result had somewhat of a Spanish flair in terms of flavor - which I enjoyed thoroughly.

Wildflower Honey Lacquered Liberty Farms Pekin Duck" Tuscan Kale, Sweet White Corn, Garden Leeks and "Sauce Perigourdine"

As fancy as the dish sounded, I was more struck at how comforting it was to eat this. The flavors were all pretty familiar echoes of my childhood in the American south elevated to a wonderfully refined final dish. The entire dished leaned towards the sweet side, but I have no problems with ducks and sweet glazes.
 My only gripe was that the duck could have been a touch crispier and much much larger in serving size.

What can I say, I am a duck fiend.

Herb Roasted Elysian Fields Lamb "Violet Artichokes, Chickpea "Panisse," Garden Fennel and Basil

 
While the dish smelled most excellent coming into the room, regretfully, the lamb was my only disappointment of the afternoon.  While everything worked and came together in a logical fashion, I could not get over the fact that there was a distinct lack of salt throughout the dish. Especially considering the previous duck course was so on point, it was a pity that something that could have been wonderful fell short of the mark. A part of me wishes I had a salt shaker with me that day...

"Jasper Hills Farm "Winnemere"" Sacramento Delta Green Asparagus, Whole Grain Mustard "Pain Perdu" and Sunflower Sprouts.

Cheese and me are inseparable. Stinky, runny, gooey, I will take it any way I can. This cheese course, while lacking any sort of stink - was delicious. I really can't think of much else to say, cheese and bread wins my heart every time.

Celebrating two special occasions, we also were surprised with an absolutely gorgeous cake.
The tart passion fruit glaze over a light vanilla mouse and green tea cake was a wonderful nod to alot of delicious things happening with these flavors in Asia.

Strawberry Tart with Thyme and Lemon Zest

 The addition of thyme threw me of in the most intriguing way - what was a savory herb to me suddenly was working very well with the flavor of strawberries. Color me impressed, I will have to try this too.

Buttermilk Ice Cream

 Another plate of comforting flavors, I love the twang of southern goodness that buttermilk provided.

While I found all the desserts delicious, but don't really have much to say about them, so I will just briefly recap in the captions below.

Frozen coffee and cream, can't really go wrong there!

Delicious bite sized donuts!

Chocolate Covered Macadamias - Bitter and Rich!

Overall, it really was an excellent meal. Some lows, but as a whole, the menu progressed well and had enough exciting things to make me want to keep eating. Having cooked from Chef Keller's books before, I really admire how well the entire restaurant functions - the staff were attentive, friendly and were very accommodating to our requests.

Definitely worth trying to get a reservation if one plans to visit California.


The French Laundry
6640 Washington Street
Yountville, CA
http://www.frenchlaundry.com/