* epicurean discovery

13 Sep

Amuse Bouche

Crab w/ Seafood Broth & Avocado

Sea Urchin Gelee

Quail & Foie Gras

Roasted Veal Cheeks

Wagyu Beef Rib-Eye

Peach Champagne Mousse

Chocolate Mousse w/ Gold leaf

Joël Robuchon candy

The Menu

L’Atelier De Joël Robuchon

An unforgettable and a most remarkable dining experience at Chef Robuchon’s NYC L’Atelier! I had dinner here in August 2011. From the food, presentation, ambiance and service…everything was top-notch. The partnership with the Four Seasons had to end, sadly at the end of June 2012, and this restaurant closed too soon for it to become one of my regular favorites, however it remains as one of the best dinners in my lifetime so far!

Dinner as I can remember —

An Amuse Bouche
Crab with Seafood Broth & Avocado (appetizer)
Sea Urchin Gelee (appetizer)
Quail & Foie Gras
Roasted Veal Cheeks
Wagyu Beef Rib-Eye
Peach Champagne Mousse (dessert)
Chocolate Mousse with Gold Leaf (dessert)
Joël Robuchon candy (complimentary)

Thank you, Chef. I’m awaiting your return to NYC.

L’Atelier De Joël Robuchon
The Four Seasons Hotel
57 E 57th St.
New York, NY 10022

[My review on Yelp: http://bit.ly/U7WvSj]

15 Feb

Salad, pork tonkatsu & sashimi

Mini Kitsune Udon w/steamed rice

Katsuhama
11 E. 47nd St. (between 5th & Madison Aves.)
New York, NY 10017
(212) 758-5909
http://www.katsuhama.com

Delightful & delicious bento lunch sets and tonkatsu! Shown here is what I had for lunch one summer day last year. The restaurant may have changed their specials since then.

If you’re unfamiliar with tonkatsu, it’s breaded pork cutlet served with a thick, sweetened Japanese Worchestershire sauce, cabbage and miso soup. There are several varieties of tonkatsu based on regional Japanese taste and served with different sauces. Besides pork, tonkatsu can either be chicken, minced meat patty, ham or beef. With two locations in Midtown, you won’t have to go far for a quick tonkatsu fix.