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10 October 2019, 01:14 PM | #121 | |
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10 October 2019, 01:17 PM | #122 | |
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This week alone Sushi nakazawa - jiro dreams of sushi from netflix Milos hudson yards Nobu 57 Wolfgang’s time square Fedora in west village Sushi gari - friday I could go out more but then I would never see the fam. These are business dinners for me and I go to learn stuff to try and make some money... good thing is I like the people I’m meeting with. The bad thing. It’s a lot of my time. |
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10 October 2019, 01:18 PM | #123 |
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10 October 2019, 01:26 PM | #124 | |
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My week so far Chez Panisse Berkeley Monsieur Benjamin SF Rintaro SF Cesar Berkeley Ipukku Berkeley Delfina Burlingame Homemade Italian Berkeley Corso Berkeley Verjus SF And tonight going for late night steak at Chez Panisse after the game. Coffee banana and orange juice for breakfast. 140 lbs of solid I don’t know what |
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10 October 2019, 01:27 PM | #125 | |
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10 October 2019, 01:27 PM | #126 |
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10 October 2019, 01:28 PM | #127 |
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10 October 2019, 01:28 PM | #128 |
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10 October 2019, 01:28 PM | #129 |
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10 October 2019, 01:29 PM | #130 |
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10 October 2019, 01:31 PM | #131 | |
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10 October 2019, 01:32 PM | #132 |
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Are we still talking about prices softening?? That’s what happens when the global economy starts to slow. If it continues, will trickle down to Rolex levels too. You wait
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10 October 2019, 01:33 PM | #133 |
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10 October 2019, 01:38 PM | #134 |
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10 October 2019, 01:42 PM | #135 | |
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How do you find Sushi Nakazawa? Is it good? |
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10 October 2019, 01:54 PM | #136 |
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10 October 2019, 02:13 PM | #137 |
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Nakazawa is my favorite American sushi place but clearly I need to try Yasuda.
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10 October 2019, 05:05 PM | #138 |
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When did the nautilus craze start, 2016?
https://youtu.be/WsAqE8fhvhU |
10 October 2019, 05:29 PM | #139 | |
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In mid 2015 I had the choice between a Rolex and a 5712. I chose the Rolex; both second hand and both priced approximately the same. The Rolex had a higher retail price, and it was much more flashier (also a reason), so I went with that. |
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10 October 2019, 08:03 PM | #140 | |
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10 October 2019, 08:03 PM | #141 | |
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Where I live you couldn't just buy a blue 5711 when I decided to get one in 2015. However, even as a walk-in w/o any AD relationship you could still get on a wait list w a little effort and get the call within 2-3 years max. From what I hear the craze started slightly later in the US. |
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10 October 2019, 08:55 PM | #142 |
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10 October 2019, 09:39 PM | #143 | |
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If you're downtown at all, Sushi Nakazawa in the West Village is fantastic. (Edited to say that Raemondo has exquisite taste ;) and that Yasuda is on the list next time I'm in NYC.) |
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10 October 2019, 09:51 PM | #144 | |
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I have visited the 2 star Umu restaurant, some of the best Sushi I've had, caviar topped wagyu and the foie gras ones were exceptional. |
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10 October 2019, 09:51 PM | #145 | |
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That said, Daigo is Michelin-starred goodness that is fabulous with kids. We've been numerous times and they've bent over backwards to make us and our barbarous gaijin children welcome. It's not for everyone (it's 'shojin' vegetarian Budhist temple food), but we keep going back again and again and again. |
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10 October 2019, 09:53 PM | #146 |
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I’ll also recommend
Ushiwakamaru in chelsea |
10 October 2019, 09:55 PM | #147 | |
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Although Marty is nowhere near as talented as his 'master', it is definitely still as good as, if not better, than Endo (new recipient of one star), and should have kept at least one and perhaps two stars. The atmosphere now is looser, less stuffy and, yes, less precise and punctilious, which I personally find disappointing. There was a great quote I heard, which said that the magic in sushi is all in that last 5%. The Araki no longer has that 5%. That said, I will still go back as I think it is still probably the best sushi in London, though no longer decisively. There's also a question of tradition, expectations and, yes, racism - Marty is of Hong Kong origin, and many of the cooked dishes have a definitive Chinese twist to them under his direction which, under the puritanical auspices of the French jury, may have riled a few. |
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10 October 2019, 09:59 PM | #148 | |
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10 October 2019, 10:05 PM | #149 | |
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The umami from the different parts of tuna was also memorable. The master dipped his hand into ice buckets before every pressing of the sushi rice. This is one place I will not forget in a hurry. |
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10 October 2019, 10:07 PM | #150 | |
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