| rev:text
| - Cowboy Bebop - Session 26 - The Real Folk Blues (Part 2):
"It's all a . . . dream."
"Yeah. Just a dream."
Late Saturday night dinner at Ginko. They don't take reservations so we ended up biding about half an hour of our time at the bar at Dante's. Thankfully, as there isn't much room to stand around and wait at Ginko, the hostess told us to leave our name with the hostess at Dante's, and she would call up when our seats would be ready.
The space is fairly cramped and a little claustrophobic with the low ceiling. Our seats were at the large U-shaped sushi bar--fully expect to be occasionally bumping elbows with the diners to your left and right. The intimate space, though, together with the vibrant color scheme and the fact that the chef preparing your food is a scant few feet in front of you, really creates a fun environment. Taking it to another level, and particularly as there are no windows, you could easily suspend disbelief and imagine yourself coming out of Ginko onto the streets of New York, Tokyo, or even some post-cataclysmic anime dystopia.
We went for the big six course chef's tasting menu, and I came away very impressed, particularly because the courses were all pretty straightforward Japanese dishes and not some sort of fusion aimed at the American palate. I didn't jot down everything I had, but some of the highlights were a beautifully cut cucumber "salad" of sorts, a miniature crab that you simply popped into your mouth like a bone cracker, the toro sashimi, and a stellar sushi course highlighted by the seared salmon (I even got to see the chef bust out the blowtorch as Masaharu Morimoto has done so many times on Iron Chef Japan). The tasting menu included two different desserts that could be shared, which I thought was a nice touch: The Harumaki (crispy fried banana with chocolate sauce) and, something I really enjoyed, a green tea creme brulee. On the downside, except for the toro (which is always a joy to have) I was a little disappointed at the chef's selection for the sashimi course that day both in the fish featured and the size of the cuts put on the plate. I also would have been more than happy to kick in the three extra bucks to upgrade the miso soup to the Truffled Miso Soup.
While I love sushi, I usually find myself satiating my fix at random eateries in the suburbs. I have a feeling that may change: I asked for Ginko's best shot and got it. All that was left for me to do is stumble up the stairs to the street-level outside with a half-grin on my face, look up and point my finger to the night sky.
"Bang."
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)