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Where To Eat Great Sea Urchin In NYC

New York J. Kenji López-Alt 24 comments

Salty and briny with a metallic twang and more than a hint of iodine, sea urchin is (along with oysters) the most ocean-evocative food in the world, and as a seafood lover and lifelong coastal resident, I'm often in the mood to have the ocean evoked to me. Here are seven of my favorite ways to get sea urchin in New York. Some are simple, some are more complex, all are delicious. More

Shabu-Shabu 70 on the Upper East Side: What All Neighborhood Sushi Should Be?

New York Carey Jones 47 comments

While the New York of 2010 may seem to have as many Japanese restaurants as hot dog carts, they're not all created equal. Sure, Manhattan has an impressive number of high-caliber sushi destinations, for those times you're willing to shell out for omakase—but you'll pay dearly for the privilege. What we're always on the lookout for? What Ed Levine once called the "Sushi Holy Grail"—neighborhood restaurants that do simple sushi, right, at a reasonable price. More

Shabu Shabu House in Los Angeles

Nick Solares 7 comments

Yoshinobu Maruyama emigrated from his native Japan to the United States over three decades ago. After many years of work as a restaurant consultant and international trader he decided it was time to introduce shabu shabu to America. In Japanese, "shabu shabu" literally translates to "swish swish" and refers to the technique employed in preparing the dish. You take razor thin slices of beef and submerge them into a pot of boiling water—it cooks almost instantly. The beef is accompanied by an assortment of vegetables, noodles, and tofu that are also cooked in the water and served over rice. While some say the dish originated with Genghis Khan, it appeared in Maruyama's native Osaka in the early 20th century.... More

Matsugen: Jean-Georges Vongerichten Presents Fresh Soba and More

New York Ed Levine 14 comments

Knowledgeable and attentive, with a refreshing lack of downtown attitude and cool, Ed Levine tells you what dishes to get at Matsugen. More

Shabu Shabu, Meet Nano Nano

Adam Kuban Post a comment

My iPod Nano has been getting scratched raw, such as it is that I don't have a case for it. With all my iPods past and present, I've resisted a case because I've felt they only bulk up the device without adding the proper amount of visual interest. If this one, meant to look like thin strips of shabu shabu beef, was available in the U.S. and not just in Japan, though, I'd wrap it around my iPod in a second. [via The Gizmodo]... More

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