Thanks for all the awesome guesses. And of course, many of our savvy readers guessed the correct answer. But the first to get it in there was the very first commenter.
Awesome job Jillian. It’s sea urchin from Kushi.
And OMG 80 and I are leaving for Japan and South Korea next Thursday. Please, Please, Please send any suggestions: food, shopping, spa treatments or otherwise.
Our weekly local roundup of the best eating and drinking events going down in Washington, DC
Event of the Week: There are way too many Mother’s Day events happening this weekend so I wont mention any one in particular, instead I recommend checking out Lotus Poses at Zola Wine & Kitchen for yoga, chocolate and food!
View ES Local: What’s Eating DC in a larger map
Remember, you can check out the constantly updated map any day of the week.
If you represent a restaurant or bar and wish to have your event listed on the ES Local: What’s Eating DC map, please write to me at britannia(at)endlesssimmer(dot)com
Our weekly local roundup of the best eating and drinking events going down in Washington, DC
Event of the Week: This Sunday check out COCHON 555, five pigs, five chefs, five winemakers. Chefs from restaurants, Vidalia, Bibiana, Bourbon Steak, Eola and Westend Bistro with battle it out in cooking a 125lb hog.
View ES Local: What’s Eating DC in a larger map
Remember, you can check out the constantly updated map any day of the week.
If you represent a restaurant or bar and wish to have your event listed on the ES Local: What’s Eating DC map, please write to me at britannia(at)endlesssimmer(dot)com
Our weekly local roundup of the best eating and drinking events going down in Washington, DC…
Event of the Week: Head out to any of the Earth Day events happening on Thursday, Poste, Oceanaire, The Butchers Block and many more….
View ES Local: What’s Eating DC in a larger map
Remember, you can check out the constantly updated map any day of the week.
If you represent a restaurant or bar and wish to have your event listed on the ES Local: What’s Eating DC map, please write to me at britannia(at)endlesssimmer(dot)com
OhMyGod – Guess What?!?!
80P and I are going to Japan and South Korea!
We’re doing a week in/around Tokyo and a week in/around Seoul. We’re looking for travel suggestions, especially where to eat. We’re also interested in taking an over-night trip from both cities. I would like to know where I can buy an entire new wardrobe and 80 would like to know where he can drink sake while I clothes shop.
Last night I went to a press dinner at Kushi, a Japanese style sushi, raw bar and grill. The owners there are really nice and knowledgeable about Japan and I tried to learn as much as possible so I don’t look like a total asshole when I’m in Asia. Oh and the food is kick-ass, especially the crispy duck thigh, the heritage breed chicken wing, the miso marinated fish and pretty much any of the sashimi.
Things I’ve Learned Pre-Japan
Patrons are given a warm, damp cloth at the beginning of meal to cleanse their hands and then use as napkin.
Robata is a grill.
Never drink sake with a rice dish. Sake is made from rice so it’d be a double starch. Imagine adding potatoes to pasta. However, sushi is fine to drink with sake, the rule is more geared to a bowl of rice.
Shoji is like vodka. If I remembered that correctly. An anti-hangover drink combines ukon, a turmeric tea, mixed with shoji.
Chicken is eaten raw in Japan. Chicken can be served sashimi style and eaten with wasbi and soy, like fish.
I truly adore Michael Pollan. I pretty much take his words as gospel. His new “for dummies” type book, Food Rules, breaks down his complex narratives of our broken food systems into succinct guidelines. His rules make sense. They are easy to understand and to follow. This one is particularly relevant to our I want it now culture:
#39 Eat all the junk food you want as long as you cook it yourself.
There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we’re eating them every day. The french fry did not become America’s most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes — and cleaning up the mess. If you made all the french fries you ate, you would eat them much less often, if only because they’re so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you’re willing to prepare them — chances are good it won’t be every day. [HuffPo]
But the idea of making a potato chip better than Herr’s is just a fucking lie. They make the best chips in the world and it wouldn’t be fair to attempt replication at home when they are already out there on shelves across Pennsylvania and New Jersey.
I recently spotted an enviable collection of Herr’s chips at a Philly-themed hoagie shop in DC, Taylor. My eyes widened at their floor to ceiling display, noticing the new (and I find misguided) direction of Herr’s: kettle chips. Kettle chips have too much of a bite for me. Too crunchy, too much time in the oil.
I asked the dude behind the cash register about the many new flavors and he pointed out a recent failure: Herr’s Dark Russet Kettle Chips. He said they tasted straight burnt. I bought them instantly.
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(Photo: Kellari Taverna, Britannia)
In case you DC folks haven’t heard yet — this town now has its very own $100 martini. You can air a sigh of relief to know you don’t have to travel 300 miles north on the BoltBus to buy one. The shocking part of this story is not necessarily the price, as we all knew it was a matter of time, but that the drink is not served at the minibars, Passengers or POVs of the world but rather Kellari Taverna, an inconspicuous Greek spot on K St. that has certainly made its mark on the DC restaurant scene in its short life.
I’d love to tell you about Kellari’s amazing seafood wall, with foot-long Madagascan Shrimp or the very much alive and kicking crustaceans on the menu, but instead I’m here to tell you about the mix of some fabulous liquors and gold leaf —you read that right, gold, in your drink.
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