July 16, 2014
This masterpiece from Ishikawa tastes so different. The acidity and complex flavours intrigues me. The difference is borne during it’s characteristic “Yamahai Jikomi” process in which natural lactic bacteria in the atmosphere of the brewery is cultured to ferment the rice. The northern cool location and slow fermentation process creates this beautifully refreshing sake. It changed my perception of sake. Definitely recommended. Promoted with confidence. Please try while it’s at this special price.
July 15, 2014
Working on the trial of the limited topping available only at the Night Noodle Markets. Turned out superb! Looks the same but taste the smokiness of this egg infused in hickory and smoked bonito brine. Feeling excited and a bit nervous for our first pop up event starting this Thursday.
July 8, 2014
Felt like trying something different. Ethiopian food at Yeshi Buna. I ordered veggie combo and meat combo. Very clean and tidy interior shop situated in a modern shopping complex. Good mix of flavors and textures. The injera a traditional sour dough crepe / flat bread is fluffy but distinctly sour and goes well with the stews. We are suggested to eat with hands as per the tradition. Enjoyed the experience and the taste. Would like to try some other types of food next time.
July 7, 2014
Junmai: Umami and acidity very rich. Color is pale reflecting this. However the finish is surprisingly crisp and dry. Yoshikubo San states it is intended that way to try to create a “Chablis” sake to match with food like fresh oysters.
Junmai Daiginjo: not too strong ginjo aroma but can taste the polished yamadanishiki. Mellow sweetness and umami but again, finishing to a very crisp and dry finish unique for a Junmai Daiginjo.
Very interesting to hear the policy of the brewery putting emphasis on the finish crispness. Price is accessible so look for this one to be on the menu soon!
July 3, 2014
＜ NOTICE 限定＞
Bonus Kakuni when you order Works
Pork Cheek Kakuni Topping $1.80
Guessing we will sell out tomorrow July 4th lunch,, maybe dinner.
July 3, 2014
Tis here… As good as always.
July 2, 2014
Inspiring good stuff. Pizza dough fresh, proper wood oven, the tagliatelle of wild boar amazing subtle but strong umami. Quality is 10 levels above home cooking. The croquette of dried cod and potato not bad but didn’t work for me.