ZENKICHI - Japanese cuisine Tokyo Style

I enjoy Japanese food.  It has its own unique flavor.  It is known for its sushi, hibachi (grilled) cooking and light broth one pot dishes like the well known sukiyaki and shabu-shabu. With Tokyo's population presently reaching a record of 13 million people, there is a new Japanese cuisine that is popular in Tokyo - modern Japanese food.  It's not fusion, but there are some influences from abroad.

Zenkichi opened in November 2006 by a homesick Tokyo-native. Zenkichi is a modern Japanese brasserie providing an authentic dining experience of popular Tokyo establishments.

Zenkichi is located in Williamsburg, Brooklyn, New York.  It's a quick subway ride from Union Square station and the first stop in Brooklyn from Manhattan.  I've been showing Williamsburg as a Real Estate Broker so I knew where to look for the restaurant which is about 2 blocks from the station.

The restaurant is very unassuming from the outside.  Previously, I learned that when a restaurant is special in Japan, you will not see large signs.  Zenkichi is that way with a small menu from the outside.  But when you get in, you will be surprised.  I felt like a walked in the heart of Japan.  I had to take the photos below.

You can imagine yourself transported to Old Japan with modern Japanese cuisine.

I love the use of bamboo, stone, pebbles and floor lamps.

Perhaps, I appreciate the authenticity of the decor because I happen to to be a Real Estate Broker as well - so I can't help look into details that are striking.

When you get to the restaurant, there are 2 ways you can eat.  You may either order ala carte menu or try their prix-fixe version.  We tried the ala carte.

From Left to Right, we had salmon roe with fresh scallop on tasting spoons, kampachi (yellow-tail family), Anago Omelet with seawater eel , and Fluke & Konbu*
        Fluke sashimi with shiso leaf &
        salt konbu seaweed

Pictured on the right is Cold Fresh Tofu.

This silky homemade tofu is served with light dashi sauce with a little broccoli.  It's very tasty.  You should try this.  We liked the light delicate flavor.




Note:  On the left are individual private rooms for 2, 4 or 8 people.  They are like booths that separate you from the people sitting next to you to provide privacy. 





Right:   たこわさびTako Wasabi

Wasabi-cured octopus

We couldn't make up our minds which of the chicken dishes we should have.  They were both excellent.  Left-Right: Nagoya Teba Wings - crispy chicken wings with special blend of Japanese spices.  And on the right is Rocksalt Jidori - simply grilled free-range chicken enjoyed in 3 ways: by itself, with lemon, or with yuzu pepper.

Left: Grilled, Roasted & Simmered Eggplant
日本茄子の白味噌田楽Grilled Nasu Dengaku
Grilled Japanese eggplant topped with house-blend white miso.  Delicious!!

Right - Grilled yellow tail collar (my favorite fish)

Above:  Camembert & Shrimp Corn Tempura.  Lightly dipped in tempura batter.

As they say, a great meal won't be complete unless you have some special drink.  The sake that paired well was Eilo Fuji Nama - Junmai Ginjo Draft.  It is very light and does not over power the food.

シーフードグラタンSeafood Gratin
Oyster, uni sea urchin, shrimp, Japanese mushrooms:
oven-grilled in béchamel sauce

The dessert was notable!  We had 

黒胡麻のフローズンチョコレートムースFrozen Black Sesame Mousse 
Chocolate-based silky frozen sesame mousse.

I'm definitely impressed with this neighborhood restaurant.  The food, service and ambiance were definitely a treat!  And the price was right.  Worth going out to eat to have a great experience.  A short walk to the park after with views of Manhattan!

Even the signs were unique. 

NOTE:  This is a good place to be with someone or dine with a small group.

ZENKICHI

77 N 6th St
Brooklyn, NY 11230
Neighborhood: Williamsburg - North Side

(718) 388-8985

www.zenkichi.com

http://www.zenkichi.com/menu.asp

ZUM SCHNEIDER - Authentic German Restaurant

I have been to Zum Schneider - a German Restaurant in the East Village, a few times.  It seems that each time I return, the food gets better. This is one German Restaurant that I like here in the United States; - and believe me I've tried quite a few of them which were highly recommended. 

Zum Schneider has an A rating which you'd like to see posted on the door of a restaurant in New York City assuring you that the health department has graded it with satisfaction for following safe sanitary procedures. The atmosphere is casual and the food is quite good and fresh.  They are noted for their beer as well.  In fact they serve 12 German beers on tap.

Even I, who normally do not drink beer enjoyed a beer they had available that day.

Above is a sample of the beer they have for this summer of 2011

And below are their specials for the day menu.  We ordered quite a few choices at our table and shared it.

HAXN - The crispy pork shank is our favorite.  They serve it with red/white cabbage

The red and white cabbage on the left is the side dish that comes with the order of Haxn - the roast pork shank.  We ordered 2 of them because it's our favorite.

We are at a German Restaurant so we ordered their special spaetzel with bacon and cheese accompanied by a salad with a delicious light sweetish dressing.

The dishes we ordered

We also ordered the Veal Schnitzel which was lightly breaded. 

Not in photo:  Green cabbage w/ garlic, ginger & crispy quark-potato dumplings is another dish you have to order.  It's really delicious!

For dessert, we had the apple fritters cooked in beer batter, below.

Our beer mug or glass coasters

This would be a great place for Oktober Fest!

(Originating from Germany, Oktoberfest had turned into an enormous world-famous festival since 1960)

Cash only

Zum Schneider Restaurant & Biergarten

107 Ave C @ East 7th Street

New York City , NY 10009

Tel. (212) 598-1098 (weekdays after 4pm, weekends after 12pm)
Fax (212) 598-0431
http://www.zumschneiderhttp//www.zenkichi.com/menu.asp.com/

 

ROAST PORK BELLY - for Bahn Mi

This is a wonderful recipe that is versatile.  You can use it to serve as an entree or main course and sliced.  Or you can slice in smaller portions to serve for sandwiches or pork buns.

What is a pork bun?  In China, they are sandwiches using very soft white dough that is usually steamed or baked with filling in it - pork, or vegetable, etc...  In my past blog, I had featured a "bun" recipe using an open flat white "bread" that you can steam and then stuffed with filling of your choice like pictured below, on the right.

There are also Chinese buns where the filling is inside the dough which is completely sealed and steamed or roasted to cook.  They are called Cha Siu Bao.  The bread is made with both yeast and baking powder which makes the dough very soft with fiiner holes than a baguette or bread.

Pictured above:  Chinese steamed bun

Vietnamese baguette sandwiches, called Banh Mi has become very popular.  The usual baguette is soft inside and crackly crisp outside like a light French baguette.

To make it easier to eat this flavorful Vietnamese style sandwiches called Bahn Mi, I have used a regular "hot dog" bun or even slider sandwich bread.  This way, I can enjoy the taste without having to search for the availability of bread traditionally used for Bahn Mi.  This version will make it possible for anyone to create a Bahn Mi Asian sandwich using accessible ingredients.

For the filling, I have tried various recipes cooking pork bellies and have finally pinned down the best way to make a moist and very tasty meaty pork belly with versatile use and easy at the same time.

INGREDIENTS:

3 lb meaty pork belly (Make sure that you view this piece from its side so you see more meat than fat.  Just like picking the meaty bacon)

1/2 can of 7-Up

1/4 c soy sauce
Juice of 1 lemon

6 cloves of peeled and minced garlic

1/3 cup brown sugar

Pepper

2 tsp Five Spice Powder (found in grocery stores in a bottle)

2TB honey to brush on top or Asian BBQ sauce

*(Garnishes for sandwiches below)

Combine all the ingredients above.  Prick your pork belly about 5 times with sharp fork and put the entire meat inside in the marinade.  Marinate for 2-3 hours turning meat over once.  Transfer directly in a roasting pan on rack with water under the rack (or use a dutch oven with a rack) and cover with foil. Baste with the honey on top and bake in preheated 350 degree Fahrenheit oven for about 1 hour.  Uncover and baste top with honey or Asian BBQ sauce and bake for 10 more minutes.  Remove from oven and let it cool off.

Slice 1/4 inch thick and serve or use as meat for sandwiches or Bahn Mi.

Above, note the garnishes inside the sandwich and how thick or thin the slice is of the pork

TO PREPARE BAHN MI (Vietnamese Sandwiches)

You may use a nice baguette or baguette-style bread.  Otherwise, you can use hot dog buns or mini hamburger buns or sliders.

GARNISHES TO MAKE THE SANDWICHES:

Bunch of cilantro leaves

Slivered scallions

Pickle Relish or sliced butter pickles
Cucumber slice (if available instead of cucumber pickles)
Pickled carrots (If not available, use pickled relish)

Siracha (hot sauce found in grocery stores)

Mayonnaise

If you will serve it right away, it is nice to toast the gread openned on a hot griddle first.  Otherwise, to take the sandwich out with you for a picnic or lunch for later, there is no need to heat the bread up.

Above, I have used a hot dog bun to make this Roast Pork Bahn Mi

Put mayonnaise on one side of the bread.  Squeeze siracha sauce, pickles or relish, sprigs of cilantro leaves and a slice or 2 of roast pork belly.

If you have time, you can make your own pickled carrots or purchase shredded pickled carrots from an Asian grocery store if you happen to know where to get it and use it as garnish instead of the pickles or pickle relish.

For Bread:  You may use hotdog buns if you cannot find a light French baguette.  Warm the baquette or if using hotdog buns, slice the bun and toast it flat on griddle.

You can also use the Chinese buns found in Asian markets' freezer.  Steam them first though.
http://www.yelp.com/biz/hong-kong-supermarket-new-york-3

Hong Kong Supermarket

157 Hester St
(between Elizabeth St & Bowery)
New York, NY 10013
Neighborhoods: Little Italy, Chinatown

(212) 966-4943

GOAT STEW - My Version

Goat meat taste like lamb.  So, if you can't find goat meat, you can use lamb as substitute.

It is considered to be lower in fat and easier on the digestive system.

The following recipe is simple but flavorful.  It borrows techniques and ingredients from Spain.  I make this dish for my family and we love it!

INGREDIENTS:

3 lbs of goat ribs cut up in 2 inch squares

5 cloves of garlic minced
1/2 large onion, minced
5 TB of olive oil

1/2 cup of white wine (or red)

1 green or red pepper seeded and sliced

1 carrot sliced thickly

6 small Yukon potatoes, peeled and cut in halves (optional)

1/2 cup of green olives

1/2 cup of tomato sauce

Salt and pepper for seasoning to taste

First you heat up the olive oil.  Add the minced garlic and onions and saute till onions are transparent and garlic slightly brown.  Add the goat meat to brown a little.  Add the wine and tomato sauce.  Season with salt and pepper.  Cover pot and simmer for about 30 - 45 minutes.  Add the carrots, olives, potatoes and sliced peppers.  Simmer 20 minutes more and serve.

SHRIMP ROLL - Seafood Wrap

I was at Whole Foods in Union Square, NYC yesterday when they demonstrated on how to make this delicious healthy shrimp roll.  So, I thought I'd share it with you.

Below are the ingredients you need to make this Shrimp Roll which is made with Tartar Sauce mixed in with the shrimp before wrapping it into a roll.  You can also view my video on how it is prepared.  The technique of wrapping is key to hold the the roll well.

This dish is healthy and light.

Recipes below is from Whole Foods' STK [OUT]

TARTAR SAUCE:

1 quart mayonnaise

1/2 cup fresh lime juice

1/3 capers

1/3 cup cornichons

1/3 cup Dijon mustard

1/3 cup fresh horseradish

1/3 citrus zest

2TB parsley

2TB chives

salt and pepper to taste

Fold all ingredients together in a mixing bowl and set aside.

Yields 2 quarts

SEAFOOD WRAP INGREDIENTS (good for one)

3 ounces cooked shrimp or lobster

2TB tartar sauce (recipe above)

5 ounce sugar snap peas (cooked for 1-2 minutes)

4 ounces rocket arugula

3 slices avocado

1 spinach wrap (you can purchase at the store)

fresh lime juice

extra virgin olive oil or vinaigrette sauce of your choice

Toast the spinach wrap on a griddle or flat top

Spread the tartar sauce across the center of the wrap

Top it with shrimp and remaining ingredients

Drizzle in fresh lime juice and extra virgin olive oil or vinaigrette

Wrap it "burrito" style, (view the video to learn how to)

slice it on a bias (4 for appetizers and in 2 for a meal)

 wwww.wholefoodsmarket.com

CONGEE VILLAGE - Chinese Restaurant

My Chinese hairdresser recommended this restaurant to me and the more I come back, the more I like the food I order.

Congee Village has many individual rooms for private parties.  It is reasonably priced and conveniently located on a main road on Allen Street just south of Delancey.

Although they serve good congee, they have an array of authentic Chinese dishes that I like.  It is also child-friendly.

This restaurant is located closer to the Lower East side.  Currently they have 2 restaurants within a block away.  They are planning to have a branch in Queens.  'Heard from the grapevine that the main Chef in charge is on 100 Allen Street branch.

The main entrance in the main floor has an interesting setting as you can see.

I like eating in the private raised "hut" where it offers a sectioned area with outdoor atmosphere.

http://www.congeevillagerestaurants.com/








Here are the dishes you can order at very reasonable prices:

I highly recommend one of the dishes served in this bamboo with special rice mixed with either mushrooms, chicken, frogs legs - and 3 other choices in the menu.

Chinese spinach vegetables on the left is my recommendation for vegetables or their pea shoots in garlic.

On the right is the clam dish if you are looking for something different for seafood

This is a "Must" order - their version of fried chicken.  Light crisp skin and very juicy with plenty of garlic slices.

100 Allen St # 1

New York, NY 10002-3053
(212) 941-1818

Open Mon-Thu,Sun 10:30am-12am

Subway: Delancey St

www.congeevillagerestaurants.com/

SPRINKLES Cupcakes

I'm so happy it's my Grandson's birthday today and it's Bastille Day!  I get to pickup some of the best cupcakes I've ever had yet.

Sprinkles Cupcakes is now in New York City.  Here's what's said about them:

Since we opened the world's first cupcake bakery in Beverly Hills, our freshly baked treats have inspired long lines of devoted Hollywood stars and serious epicureans alike.

Sprinkles Cupcakes are handcrafted from the finest ingredients, including sweet cream butter, bittersweet Belgian chocolate, pure Madagascar Bourbon vanilla, fresh bananas and carrots, real strawberries and natural citrus zests. Topped with Sprinkles trademark modern dots, rich chocolate sprinkles from France or seasonal sugar decorations, Sprinkles gourmet cupcakes are a deliciously sophisticated update on an American classic.

"the world's first cupcake bakery" - Food Network

"the progenitor of the haute cupcake craze" - Los Angeles Times

"most cupcake bakeries take their inspiration from Sprinkles"
- The Washington Post

Here's what the place looks like here in New York City:

The window is covered with the dots which they use as symbols on top of their cupcakes to signify the various flavors.

They have colorful cake stands!

Above is the line at 5:20PM - Just as the people go home from work to stop by.



Above is the box of cupcakes I brought for the birthday

Pretty simple decorations denoting the flavors - we had the chocolate banana, chocolate marshmallow, red velvet, lime cupcake, orange cupcake
For July 15-31 - they will have Salty Caramel!  Yum!



What's being reached out for is the Key Lime cupcake.  The dark chocolate with marshmallow with a red and white dot is my favorite.



I've tried so many cupcakes.  You can view the notable cupcake places I've been to.  Some even come stuffed.  But this was really scrumptious!  The cakes were moist and definitely fresh.  I highly recommend you try it. It is now my favorite cupcake.

Sprinkles Cupcakes Chicago

50 east Walton street
Chicago, Illinois 60611
between Michigan & rush
1 block south of oak street
Monday - Saturday 9 - 8
Sunday 10 - 7
phone 312. 573 1600 (312) 573-1600
order online

Sprinkles Cupcakes New York

780 Lexington avenue
new york, new york 10065
between 60th & 61st streets
near bloomingdale's
4, 5, 6, N, Q, R subway lines to 59th street
Monday - Saturday 9 - 9
Sunday 10 - 7
phone 212. 207 8375(212) 207-8375
book our party room
order online

http://www.sprinkles.com/gourmet-cupcake-flavors/menu/