Saturday, July 27, 2013

Satuday Night Japanese (Para Healthy).


After the usual Saturday 18 holes, I took my 2 older sons to a Japanese dinner at Hanakazu - an increasingly popular restaurant owned and run by Chef Hiroaki Otsuka. Otsuka-san is extremely hands-on, nobody but he makes the sashimi or sushi. Every weekend, he has fresh seafood flown in from Tsukiji market, Tokyo.

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The usual complimentary appetizers of Deep-Fried TunaKinpira Gobo, Baby Squid, & Marinated Octopus.

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We always get an extra order of the Baby Squid.

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Sashimi Course: 2 orders each of Japanese Toro & Hamachi. The extra Japanese Akami (the bright red one at the bottom left) was compliments of the chef-owner.

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Sushi Course: 2 orders each of Anago (sea eel), Uni (sea urchin), &Ikura (salmon roe).

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Crispy Deep-Fried Crablets with Macha Salt.
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Grilled Hamachi, again compliments of the chef-owner. Domo, Otsuka-san.

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Always have to have their excellent Ebi Tempura as well. Lorenzo & I skipped dessert. Mauro had some Meiji Chocolate Ice Cream. No, we had no alcohol tonight. I just had a few glasses of cold green tea. I'll give drinking a rest until this coming Tuesday or Wednesday. It's detox time.

6 comments:

  1. What a great and delicious read! I have been a lurker for quite some time on your blog. I am confident of my tastebuds when it comes to food, but I must say that I learn a lot from you when it comes to wine! Thank you for sharing your knowledge on wine!

    On a side note, I think you should tell Hanakazu to have an EyeOnWine sashimi and sushi set. I frequent the place and this is what I always ask for --- "What is the latest sashimi and sushi combination that Atty. Ermitano ordered?" One can never go wrong with that. Am sure I'm not the only one who does that. : )

    Thank you again and hope to bump into you in one of the restaurants!

    P.S. Oh and have you tried Sensei Sushi? Am curious on what you think of their repertoire.

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  2. Hi, Pam,

    Thank you for the kind words. Later next month Otsuka-san should be bringing in some sanma as it will be in season in Japan. Don't miss it grilled with a little salt, or, if they are caught by the the time they are not as fatty anymore, as sashimi or sushi - depending how much you like the residual fattiness (Otsuka-san thereafter serves the rest of the carcass/bones fried crisp - delicious with a bit of macha salt).

    I haven't tried Sensei Sushi, but several of my friends have and like the food there very much. From their descriptions and photos, however, the dishes aren't really my type (I don't favor much Japanese or Asian fusion - but that's just me).

    I may get to try it someday though - who knows?

    Yes, I do hope to bump into you one day at Hanakazu. I'm usually there Saturdays for dinner to make sure i get the fish from Japan as fresh as possible; weekdays/Sundays I'm there much less frequently.

    Best,

    Noel

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  3. Oh wow. Thank you for the tip and for replying to my comment! Will surely try to get some of that sanma (Got to try it just once and it was heaven!).

    Funny, as we were driving along Aguirre today, I was telling my husband that I think you are French, not only because you love wine as much as they do, but also because I notice that you are one of the rare few who stick to the classics --- in any cuisine that you like, AND you can appreciate well done cooking techniques. So am not surprised that you are not fond of Asian fusion.

    Anyway, pardon my rambling. Enjoy the rest of your week and keep safe!

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  4. Hahaha! I am hardly French (though I do love vacationing in France).

    I am 100% pinoy - just lasenggo (hence, the love for wine), matakaw (that's why I eat out a lot), and matanda na (ergo, I prefer old, classic dishes).

    Best,

    N

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