Food, Food, and More Food Thread

I had dinner with a buddy of mine at Orris Restaurant on Sawtelle Blvd in West L.A. last night...after dinner we walked north on Sawtelle for a couple of blocks and went to this fairly new restaurant & bar called Bar Hayama. Very cool space with an extensive food & sake menu. They have an outdoor patio that has seating arranged around a fire pit....very cool.

Here are a couple of pics I took.
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http://www.bar-hayama.com/

I found this pic on another site. These look tasty and cooked to perfection :drooling:
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Tu_triky wrote:I had dinner with a buddy of mine at Orris Restaurant on Sawtelle Blvd in West L.A. last night...after dinner we walked north on Sawtelle for a couple of blocks and went to this fairly new restaurant & bar called Bar Hayama. Very cool space with an extensive food & sake menu. They have an outdoor patio that has seating arranged around a fire pit....very cool.

Here are a couple of pics I took.
[image]
[image]
[image]
http://www.bar-hayama.com/

Dang, I missed this post... :sweat:

Oh yeah, that's way cool... Wonder how the food is....?

bmwracer wrote:
Dang, I missed this post... :sweat:

Oh yeah, that's way cool... Wonder how the food is....?

Can't comment too much on the food...we ordered a couple of sake tasting samplers...each of which consisted of 3 types of sake....as far as food we only ordered the ankimo (monkfish liver) pate...it was pretty good ~ delicate and not too fishy despite the ingredient, much lighter than foie gras, for sure.

Inside the dining room I noticed they had a couple of framed articles that praised the restaurant...one of them from Los Angeles Magazine which placed them in the top 75 restaurants in the city. There were quite a few Japanese patrons there as well although it wasn't incredibly crowded when we went...the place is practically hidden as it is not clustered with the other Japanese restaurants on Sawtelle but is a bit further north off on its own.

I think in general...it's pretty easy to see that not as many ppl are going out to eat & drink these days with the economy tanking and all. :sweat:

I'd recommend it though based on what I saw, drank, ate, and read.

California Sushi Chef Scoops International Title in London
By Richard Vines

Oct. 7 (Bloomberg) -- The executive chef of Sushi Ran, a Michelin-starred restaurant in Sausalito, California, beat challengers from the U.S., Europe and Japan to win the Sushi of the Year Award in London last night.
Osaka-born Mitsunori Kusakabe triumphed with his Seven Rice Samurai dish, featuring the fermentation, frying, toasting, sauteing, roasting, freezing and extraction of rice. Other ingredients included sake, dried bonito shavings, kelp, dried pickled plum, white sesame, lemon and frozen raw wasabi.

"Kusakabe's sushi stood out right from the start: It struck me as really different and exciting,'' Jun Tanaka, of Pearl restaurant in London, said in an e-mailed statement today from the organizers, Eat-Japan.

"It had everything you could want in one dish, a complete experience in a single mouthful.''

The annual Seven Sushi Samurai contest, at the Eat-Japan Sushi Awards, brought together chefs from New York, London, Moscow and Hokkaido, and Malmo in Sweden. One was the first woman competitor, Silla Bjerrum, of Feng Sushi, in London. Apart from Tanaka, the judges included Henry Harris of Racine restaurant, Kyle Connaughton of the Fat Duck and the food writer Prue Leith.

Pontus Johansson of Pontus Sushi, Malmo, came second in the event at London House, on Mecklenburgh Square. Bryan Emperor of Mr. Jones, New York, was third, while Shinya Ikeda of Yumi, London, was fourth. Bjerrum came sixth. The organizers said they sold 300 tickets at 90 pounds ($156) apiece.

Tu_triky wrote:I found this pic on another site. These look tasty and cooked to perfection :drooling:
[image]

Dang. :drooling:

I think today's gyoza night. :beaten:

bmwracer wrote:
Dang. :drooling:

I think today's gyoza night. :beaten:

Pour some rayu out for the hommies. ;)

bmwracer wrote:
Dang. :drooling:

I think today's gyoza night. :beaten:

hahhaha it's like every other night of the week you have a gyoza night :beaten: :hehe:


I was just talking to Shindou san on MSN Messenger....at least i believe XD i forgot his Jdorama Alias, and he said he might be up in the LA area next week/weekend...so maybe us boys can grab Musha next week?

I told him to post it up here if possible ^___^

or we can have gyoza night at Beem's.. :hehe:

krim wrote:or we can have gyoza night at Beem's.. :hehe:

I've got two unopened bags... Is that enough? :sweat:

small bags or big bags?

ill bring the rayu. :hehe:

krim wrote:small bags or big bags?

ill bring the rayu. :hehe:

The Ajinomoto 40-50 piece bags.

EDIT: Actually, I've got a 48-50 piece bag of the Day-Lee Pride ones too. :)

Watching a Jacques Pepin cooking show... Most of the stuff he prepares I'd never try, but I find his style fascinating... :victory:

Crystalized violets? A desert garnish? :shocked:

bmwracer wrote:Watching a Jacques Pepin cooking show... Most of the stuff he prepares I'd never try, but I find his style fascinating... :victory:

Crystalized violets? A desert garnish? :shocked:

I just saw that skirt steak with the mustard greens, and the gnocchi and truffle oil with egg thingie....dayem, he's always tops. :drooling:

Tu_triky wrote:I just saw that skirt steak with the mustard greens, and the gnocchi and truffle oil with egg thingie....dayem, he's always tops. :drooling:

Yup, that's the show... :victory:


On the flip side, I can't sit through Tommy Tang or Ming Tsai... Or Martin Yan... Something about them bugs me...

Maybe 'cause they're Asian. :beaten: :rofl:

bmwracer wrote:
Yup, that's the show... :victory:


On the flip side, I can't sit through Tommy Tang or Ming Tsai... Or Martin Yan... Something about them bugs me...

Maybe 'cause they're Asian. :beaten: :rofl:

I like Ming Tsai but yeah Tommy Tang and Martin Yan are quite as interesting to me....in any case Jacques Black Peppin is the top draw.

Tu_triky wrote:I like Ming Tsai but yeah Tommy Tang and Martin Yan are quite as interesting to me....in any case Jacques Black Peppin is the top draw.

What typically bugs me about those guys (and some of the other cooking shows) is that they always have guests or family members and they're all chummy and whatever.... Just shut up and cook!! :beaten:

bmwracer wrote:
What typically bugs me about those guys (and some of the other cooking shows) is that they always have guests or family members and they're all chummy and whatever.... Just shut up and cook!! :beaten:

:hehe: Point taken. :hehe:

thinking of heading up to LA next wk, anyone up for lunch say sunday? :mrgreen:

I'm not a big fan of miso, but they were giving a demonstration of this at the Torrance Mitsuwa today, looks pretty neat: http://www.marukomeusa.com/institutional_dispenser.html