Where in the World was zman? Part 1

It's been a hell of a twelve day run for your boy from the Neck. I will regale you with tales of my comings and goings over the next few days.

Two Fridays ago I had to go into Manhattan for a hearing which went about as well as I realistically could've hoped--if the hearing was an at-bat we hit a double. The hearing ended around 1:30 pm and counsel took me out for lunch at The Odeon where I had the grilled Eden Brook trout with quinoa. It was delicious. As luck would have it, I already had dinner plans in the city with a guy I used to work with. But that wasn't until 6:00 pm so I had about 3 hours to kill. Naturally, I headed to a bar, Monk McGinn's, to drink beer and watch college baseball. The trout wasn't soaking up much alcohol and I was worried that the freight train of fun might jump the track so at some point I ordered the crispy duck spring rolls. They were good. Much like Tom T. Hall, beer makes me a jolly good fellow and I was in great spirits when my friend showed up.



We drank for a little while more and headed over to Marc Forgione where we got the Chili Lobster appetizer and I got the swordfish with asparagus. My friend is into "mixology" so we drank from the cocktail menu. I got home late, drunk and full of seafood. It was a good night.

The next day we had reservations at Sushi Nakazawa, arguably the best sushi restaurant in Manhattan. It even has a Michelin star. The reservation is a pain in the ass to get--it isn't as difficult as it used to be but to be safe for a Saturday reservation you have to make it online at midnight 30 days before the date you want. Part of the hubbub stems from the fact that the head chef (Daisuke Nakazawa) was a sous chef at Sukiyabashi Jiro which is owned and operated by Jiro Ono, arguably the best sushi chef in the world. They made a documentary about Ono-san called "Jiro Dreams of Sushi" which you can find on Netflix. Nakazawa-san appears around 0:39 and 1:38



As you can see at 1:38, Nakazawa-san has trouble perfecting one particular egg-based dish. He fails over and over throughout the movie. Finally, after months of practice, Ono-san tastes what Nakazawa-san made and said it was acceptable, prompting Nakazawa-san to sob like Michael Jordan when he won the title in 1996. This is the final item Nakazawa-san serves everyone at his restaurant. I didn't have a bite of food that was anything less than outstanding. My favorite was the cuttlefish with Japanese mint which is second from the right.

The following Monday I was supposed to go to Richmond to see Jason Isbell and Father John Misty with Whit but I bailed for two reasons. First, zwoman scheduled the demolition of our kitchen counter for Tuesday and she wanted me there to make sure everything went according to plan. Second, I also had to pack and do a bunch of other stuff on Tuesday for a trip on Wednesday, which I'll cover in later posts. The trip was too important for me to half-ass the preparation, and I was worried I wouldn't have enough time to drive home Tuesday morning, likely all hungover, and pack in the afternoon/evening. Sorry Whit, but it was sons before bros this time.

As luck would have it, FOGTB Hoopie was in Manhattan on Monday night and I knew that even if I was all hungover on Tuesday I would at least wake up at home so I went out with him and fellow FOGTB Juan Carlos. We drank a bunch of beer, then went to Jongro, my favorite Korean BBQ spot. We ordered too much food and drank a bunch of beer and shochu.

Then we went over to the bar at the Ace Hotel and continued to drink boulevardiers and screw up their turntable. For the record, if you're going to put a turntable on the bar, where customers can access it, along with a stack of records, you shouldn't be surprised if a drunken music fan takes matters into his own hands. A good time was had by all and when I woke up the next morning zwoman told me that the entire second floor of zhouse smelled like a distillery.

Then on Tuesday I packed. Like me, the counter guy bailed. Demo date is still TBD.

Stay tuned for further installments later this week.

zTravelogue: I Know It When I See It, Especially At Dinner Time

I didn't consume only western media and Japanese pop culture on my trip to Osaka, I consumed lots of food. Lots of really really good food, mostly seafood. The quality of the food alone makes Japan a worthwhile vacation destination. And I had work-related meals every night I was there so I got to see a broad range of good authentic Japanese cuisine. Here are some highlights.

I went to dinner with some Bostonians my first night in Osaka. They wanted to go to the Dotonbori neighborhood because "it's the Times Square of Osaka!!" I bit my tongue and went along with it. Lots of neon, lots of bootleg t-shirts, lots of tourists. Yep, it's the Times Square of Osaka!! But there are plenty of good restaurants. We went to Chibo, a spot that specializes in okonomiyaki, which is sort of like a cross between an omelette and a pancake stuffed with seafood and coated with mayonnaise and barbecue sauce. It's much better than it sounds. Perhaps unsurprisingly, the chef isn't Jewish and doesn't take Leviticus seriously--everything contained shellfish, pork, and/or meat with cheese. I got the "number one" which has cuttlefish, octopus, scallops and a giant prawn sticking out of it:

The next morning I went to the hotel's complimentary breakfast buffet:

Fish and pickled vegetables for breakfast! Miso soup too. I'm a shameless caffeine addict so I washed it all down with coffee, which was surprisingly and uniformly excellent throughout Osaka. I got used to this combination after a day or two.

I tried big sushi plates twice. The first was at an upscale shopping center:

It was very good although not the best I ever had. It's more like the clean, refined flavors of Yasuda than the bold Americanized fusion stuff you get at Nobu or O Ya. There were a few noteworthy differences. The wasabi is completely different from the wasabi you get here, aside from its color. Taste, texture, solubility, consistency, you name it it's different. The wasabi is always complemented with these little red flowers, which you're supposed to put on the sushi along with the wasabi. Sometimes you get a pile of chunky sea salt which also belongs on the food (they include this salt with lots of stuff, not just sushi).

Later I went to dinner with two guys I know very well. They're native Osakans in their mid-to-late thirties so they took me to a cool neighborhood with lots of trendy restaurants and young people. We ate and drank our asses off at The Swimming Squid. Highlights include some of the best sushi I've ever had:

The pink strips on the left are fatty tuna, and they absolutely destroy the stuff we call fatty tuna here. It dissolves in your mouth like a fishy communion wafer and it's just as religious an experience. Indeed, if a food can become the body of Christ then the fatty tuna at The Swimming Squid is mostly likely the Messiah.

The white fluffy looking stuff on the bottom left isn't rice, it's sweetfish carefully chopped all the way through the meat but not the skin, so they can turn it inside out and make it look like rice. Apparently this is a traditional way to prepare it in Osaka. The three solid white fish are cuttlefish, squid, an octopus. I can't remember all the other fish but they were outstanding.

They ordered some stuff expressly to gross me out but with no success. One such dish is made as follows: take a squid and hit him with a mallet so he's stunned. Then take a knife and cut him into strips. Slide everything on the cutting board into a bowl. It looks like this:

It was very salty but not bad. The bowl clearly contained ink and other squidly fluids, some of which I don't want to ponder too deeply (like squid shit and squid jizz).

Another gross-out attempt was dried ray wing. They cut the wings off of stingrays and dry them like jerky. They serve them with an open flame so that you can heat them to make them soft, then you dip them into mayonnaise. I liked it.

The final and allegedly grossest course was giant fish eggs on rice. One of my friends was absolutely stunned that I scarfed it down.

I said "What's the big deal, it's just fish eggs and rice" to which he replied "That's not rice."

Turns out the rice were baby sardines or something similar. I don't see why this is any grosser than eating full-grown sardines so I kept on munching. It was really tasty.

This segues nicely into my favorite aspect of Japanese cuisine: what you're eating often looks the same as it did when it was alive. You know it when you see it! Like this squid dish:

And this sweetfish dish:

The only truly unsettling part of a Japanese meal is the alcohol. Every meal starts with beer, which over there is really malt liquor. From there you move to saki and then shochu, which is sort of like a 60 proof vodka made typically from rice (although the stuff made from chestnuts is faaaaaaantastic). After this approach was explained to me at my first big dinner, I blurted out "So we're doing beer before liquor?!?" which made my fellow Americans smile and my hosts reply with a matter-of-fact "Yes."

If you ever go to Japan I encourage you to keep an open mind when it comes to food and try everything you can no matter how intimidating. You never know when you'll stumble across a hidden gem like aloe yogurt!