fatmanfoo

I found this in my drafts:  no better time to post it than now... a few years later! To be honest, I don't remember eating all of this, but it sure looks good now! --------------  Hi everyone, Here's a short post today with more pictures.

After seeing the ad for this, a friend of mine out of country asked me to try this and report back. I have seen some pictures of the ad circulating around online and popping up on my facebook feed, so I thought I would take one for the team and satisfy everyone's curiosity. When I went up to the counter at bk, the first thing the lady recommended to me was to try one of these burgers. Looking around the store, I was interested to see if other people had ordered it, but a quick glance showed that only a couple customers had the black wrappings on their tables. This was the day after the KURO burgers went on sale, so maybe everyone who was really curious ordered it on the first day.

I went to Sushi Mizutani with a friend of mine last month (this post has been a long time coming). It was my first ever 3 Michelin star experience, and as it is rated as one of the best restaurants in the world (and perhaps the 2nd best Sushi place), I arrived at the restaurant full of anticipation for the meal to come. The short story is, it was the best Sushi I have ever had... for the long....long... story, read on.  I'll warn you now, it is a pretty long post.

It's been a while since my last post... have been busy with many things so I haven't had time to sit down and write.  For today, I will just cover Nobu Tokyo, which is one of my more recent culinary adventures. Nobu Tokyo ( http://www.nobutokyo.com/ ) I'd first heard about Nobu about maybe 7 or 8 years ago, when I was working part time as a 'sushi-chef'.  The quotes are there because, well, while I certainly made nigiri-sushi and an assortment of sushi-rolls, I felt (and still do) that I didn't have enough skills to be deserving of that name.  Anyhow, one of the first culinary books I'd ever picked up and read seriously was his book "Nobu The Cookbook" ( http://www.amazon.com/Nobu-The-Cookbook-Nobuyuki-Matsuhisa/dp/156836489X ), which in addition to including recipes from his restaurant menu, details the journey and hardships he underwent in the struggle to become a successful restaurateur. At that time, I never even imagined that I would have

It's been a little while since my last post... I've both been a bit busy, and have not really been eating out during this time.  However, a couple of weeks back, I did visit the Yebisu Beer Tasting Salon in the Yebisu Beer Museum, located in Ebisu station's Garden Place.  Garden Place is a nice, upscale shopping complex with restaurants, cafes, hotels, a movie theatre and more.  There is a stage in the middle of the plaza where they hold events, and in the summer there is a temporary outdoor  "beer garden". I heard that the station itself is named after the brewery. "Yebisu" or "Ebisu", is part of Sapporo Breweries, and is one of the more "premium" of the 4 main beers sold in Japan. By premium, I mean that they cost several tens of yen more when you buy them at the shop. To me, at least, Yebisu tastes a lot better than Sapporo Ichiban.  You can find their website, with English, here ( http://www.sapporoholdings.jp/english/guide/yebi

The cafe entrance I have to admit it, the first time I ever tasted, or actually, even heard of a flat white, was in Penang airport in Malaysia, of all places.  The cafe I had it at?  McCafe, if you can believe it.  Ever since, I've been trying to have flat whites everywhere and anywhere I can. Now I have McDonald's brewed coffee every now and again, especially when I'm in a rush-  there's one on my way to work and it is cheap, costing only 100 yen.  Sometimes I even get free coffee there as they hand out vouchers at the station.  Unfortunately, they don't have flat whites here in Tokyo at McCafe. Flat whites were invented in Australia and New Zealand and is an espresso based drink. It's similar to the latte or cappuccino in the sense that it has steamed milk, but the end result is quite different.  It has a thicker, more velvety texture as the steamed milk is more creamy and less foamy and is folded into the coffee. Generally, as far as I know, they