292016Dec

12 Basket’s Evolving Hot Pot

Whenever I’m in Taipei I look forward to having hot pot. Even more so when it’s winter and temperatures drop. So we were off to a place that specializes in crab hot pot, 12 Basket. It’s notoriety stems from it’s use of fresh mud crabs in your soup along with it’s changing soup base which ends up as a congee by the end of your meal. You don’t have to go this route and do ala carte hot pot, but since this was our first time, we went for the popular…

232016Dec

Opening Week at Senia

We were fortunate enough to land reservations Friday night during the opening week of Senia. A restaurant that specializes in farm to table cuisine leveraging the culinary skills of Chris Kajioka and Anthony Rush, former chefs at Per Se, a restaurant by Thomas Keller. I should also add that Anthony had worked at the French Laundry before Per Se. So once I found this out I was eagerly awaiting a wonderful feast. And I have to say, they did not disappoint. The menu was a little confusing having a section on snacks, plates, and sharing….

222016Dec

Past Closing at Sushi Izakaya Gaku

A quick drive out of Waikiki, you can find Sushi Izakaya Gaku. A place that has been serving up creative dishes for izakaya while also providing some elaborate sushi. We happen to come here primarily for the izakaya. Not to say we didn’t sample some of that wonderful fish. But mainly we wanted a festive night of drinking as we feasted. We arrived at the restaurant around 8pm and put our name on the list. The wait time was about an hour for our group, a party of seven. While…

212016Dec

Da Poke Shack

When it comes to food, the first thing people tell me about the Big Island was that I had to visit Da Poke Shack. A small place located in a set of condominiums that served fresh poke. Of course, they branched out to another location, but we wanted to try the original. Not to mention, it was on our way to the airport. Our last chance on this trip to try it. We got there right when it opened and there was no one but us there. There would soon be…

192016Dec

Going Loco Moco at Cafe 100

With over 30 varieties, Cafe 100 has been an institution for this iconic local favorite, the loco moco. It’s a dish composed of four simple building blocks, rice, hamburger patty or patties, gravy (lots of it) and a fried egg on top. Though most historical records indicate, the fried egg was introduced after the original concoction. I won’t dispute that. If the egg was an evolutionary step, so be it. It’s a magical combination. And at Cafe 100, they have that and are constantly trying out new combinations. It’s sort of a drive-in…

172016Dec

A Taste of Hawai’i at Umeke’s

Not to be confused with the original Umeke’s, Umeke’s Fishmarket Bar and Grill is the full restaurant with a bar. Plenty of room here to meet up with friends to eat and drink. With all of Sunday dedicated to happy hour why wouldn’t anyone want to spend it here. Well, that’s if of course you were tired of the beach. But I digress. We wanted a glimpse of the Hawaiian food here in Kailua-Kona. This place kept coming up in our research so why not give it a try. It’s a just a bit outside…

022016Dec

An Japanese Restaurant

When Ino Sushi in Japantown closed down last year my heart sank. There went a great little shop that specialized in traditional nigiri, simply fish and rice with hardly any additives. It will be missed. However, moving into the space was the former owner of Koo, Kiyoshi Hayakawa. A place I loved for, you guessed it, traditional sushi. Not that the new trend of unique tasting sushi wasn’t good. It’s just sometimes, you’ll want to taste more unadulterated fish. That’s what Koo brought, and now that’s what An Japanese Restaurant brings back to Japantown. Though at…

262016Nov

Mister Bossam

Thanks to Instagram, I learned about a Korean craze around cheese ribs. Whole pork ribs prepared and wrapped at your table with gooey mounds of cheese. I had to give this a try. My friends wanted to give this a try. So, we all did. My search brought me to a place in Los Angeles that actually, as the name suggests, specializes in bossam, a meal where you wrap thinly slices of pork in lettuce or cabbage. The name of the restaurant was Mister Bossam and one of their popular dishes was the…

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