In the U.S., to have a personal relationship with a Japanese chef across the counter, you have to go for sushi. I enjoy sitting at a sushi bar, but there is always the whiff of haute cuisine in the air {or, if you pick the wrong sushi place, the whiff of something worse}. You can visit an expensive, artisan counter in Tokyo and order unusual and impeccable seafood, but come on: tempura is fried stuff. You drink frothy mugs of cheap beer and call for more food any time you like. Bacon-wrapped cherry tomatoes on a stick, tempura-fried? Sure, we had that. A bowl of dozens of whole baby sardines, called ? Absolutely. {Iris claimed these for herself.} Why aren't there tempura bars in every city in America?
( Matthew Amster-Burton )
[ Pretty Good Number One: An ]
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