Monthly Archives: January 2011

phoenix remix

Koji’s favorite remix of Hinotori by Osamu Tezuka. In the US it’s known as Phoenix:

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omakase with a kick

From Dan and Shige at the sushi bar – SS rio:

“Shige San brings some heat when our guests say, ‘You decide…'”

left to right: Hamachi Sashimi, Kampachi Sashimi, Tuna Nigiri with wasabi stem relish and negi, Hotate Nigiri with Kobe Tataki and chimichurri ponzu

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paiche to nyc

One of our first posts on ingredient was about paiche – the giant Amazonian fish that I tasted at Malabar on our research trip to Peru this past fall. We recently worked with Cleanfish to bring paiche to NYC Restaurant Week (both SS park and SS 7) – and NYT picked it up today! (Click here to check out the article).

We’re serving it pan-seared with a miso-jalapeño glaze – mizuna and blood orange:

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honey mussels

Check out those mussels!

Eric ordered some Honey Mussels from Cecila at Mikuni Wild Harvest last week.

They’re called Honey Mussels because of their honey-colored shell – but they also have a sweet taste and tender texture. They’re farm-raised in British Columbia and you can’t find them anywhere else in the world.

Eric steamed them and served them in a Xingu beer and aji panca broth at SUSHISAMBA park.

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kusho

Water Sculpture from Shinichi Maruyama on Vimeo.

Yesterday I came across an article on Japanese artist Shinichi Maruyama (currently living in NYC). He works with water and ink (interesting light/dark contrast) to create these ‘sculptures’ suspended in mid-air.  He calls them “Kusho” (writing in the sky)… it’s an interesting link to Japanese calligraphy.

From his artist statement:

photo by Bruce Silverstein

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chutoro tataki

From Dan at SSrio in Chicago….

“A demo of hyrdocolloids and the proper way to make a fluid gel for my sous chef led to Friday’s special: Chu-Toro Tataki with aged soy marinated cucumber, yuzu pudding, garlic and chive.”


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street surfing

After a solid day at SS dromo in Miami, Koji hits the pavement:

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RyuGin

Here’s a feast for your eyes – Chef Seiji Yamamoto’s kaiseki at RYUGIN in Roppongi, Tokyo from our Culinary Team trip to Japan this past November.

Automn Menu, November 25th, 2010

Chef Yamamoto’s Specialite – Premium Monkfish Liver from Hokkaido with Special Miso Sauce

Matsuba Crab from Sanin in Hot Starch Sauce

Premium Dashi Soup with Tilefish Grilled on Charcoal and Deep-Fried Egg Tofu

Sashimi Dish with Seabream from Tokushima and Smoked Bonito with Seaweed

Automn Color in a Plate with Seaperch, Fig, Chestnuts and Ginko Nuts in Ryu Gin Style

Fresh Sea Urchins and Yuba with Cold Egg Custard

Wagyu Beef Cheek in White Miso Soup with Flavored Vegetables

Simmered Rice with Cooked Kuroge Wagyu Beef served alongside Miso Soup with Shiba Shrimp Broth

-196 Degree Celsisus Candy Apple with 99 Degree Celsius Apple Jam

Hot Parfait RyuGin Style, Vol 11 “Yuzu”

Mattcha

Afterwards Seiji and the culinary team came outside to meet us. He and Koji was both born in the same town – Kagawa, Japan.  So they had a nice exchange of memories… great way to end the dinner.

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that’s the ticket

whoa, nelly. rio’s setting records…

Photo (and Execution) props to Dan:

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the wilderness downtown

Ok – this one’s been around for awhile but Mere thought it would be worth re-visiting for some daily inspiration:

Props to Arcade Fire – they’re always up to something awesome…

Click the image to check it out:

arcadefire

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