SUSHI YASUDA OMAKASE EXPERIENCE

Jan 15, 2015


Yesterday, I got to enjoy an elaborate omakase experience by Chefs Mitsuru Tamura and Tatsuya Sekiguchi of Sushi Yasuda The event took place in Space 28, which was transformed into a contemporary Japanese garden, filled with  plants and orchids.The beautifully styled garden and refreshing cocktails were a welcomed spring-like treat amidst this frigid NYC winter.


To warm up our palates, the tasting began with a piece of lightly cooked sea bass. We were presented with several courses of sushi ranging from tuna, to yellowtail, to fluke to mackerel. One piece I specifically loved was scallop with a dash of sea salt crystals on top. It was also quite an inspiration to be able to watch the chefs prepare each dish during the meal. 

As the courses kept flowing, along with hot sake, we had delicious sardine, a fatty tuna roll with scallion,  and a bowl of light fish broth with noodles. I was also lucky to snag the last piece of uni sushi, which I was eager to try. 

It was a pleasure to meet fellow creatives and enjoy this bespoke omakase experience together. We all left with lots of smiles and very happy bellies.






















MAISON PREMIERE

Jan 5, 2015


Last weekend I headed over to Maison Premiere to celebrate the launch of The Liquor Cabinet, a guide to all things cocktails, started by my friend Patrick and his brothers Peter and Sean. I happened to not have my camera with me, but the space and event were too beautiful not to capture a few images with my iPhone. 

At the event, we were able to upgrade our liquor stock by obtaining a bottle of each of the 5 basic components needed to start a proper liquor cabinet: vodka, tequila, rum, bourbon and gin. We were then encouraged to open those bottles right up to start experimenting and learning how to make cocktails.

























My spirit of choice is typically bourbon, but I decided to go with something a little lighter for my cocktail; it was only noon after all! I told the bartender that I was interested in something light, yet spicy (I also don’t tend towards sweet drinks). He suggested a variation on a Moscow Mule, with added mint and pepper. The drink was delicious - just the right amount of ginger, citrus, mint and pepper to create a refreshing drink that is not too sweet and had just the right kick to it. Mule’s might become my new go-to cocktail, especially since they are always served in adorable copper mugs :) 

Here is the IBA recipe for a traditional Moscow Mule, to which you could add your preferred sweet or spicy components to jazz it up a bit:

Moscow Mule
4.5cl vodka
0.5cl lime juice
12cl ginger beer
Combine vodka and ginger beer in a glass filled with ice. Add lime juice and stir. Serve in a copper mug, on the rocks and garnish with a slice of lime. 

Enjoy!