Takeo Oyama is the namesake chef of pocket-sized, upscale Japanese restaurant Sushi Oyama.
1. Maekawa
"Maekawa's [the chef] personality is good, more outgoing. His food is more traditional than mine, not so much fusion, but for Japanese tastes. He's really good for seasonal fish, sushi, sashimi, tempura... I like his tuna, marinated in soy sauce and yuzukosho, and he has some special nigiri, like the ones where he uses yuzokosho instead of wasabi."
[Ed note: Maekawa is pricey. Expect to pay at least 400rmb per person, and probably much more. The marinated tuna Oyama's referring to is called maguro zuke.]
2. Kokumaya
"This one is doing kamameshi. It's kind of like paella, rice cooked with dashi in a stone pot, still a little bit wet... [Ed note: Explanation.] You can put octopus, or vegetables, or matsutake mushrooms. He gets quite good quality octopus from Japan, very difficult to get. From Kyushu. Even I can't get that octopus. It comes from Japan in a special way, you know? [Suitcase.]
"They have very fresh sashimi, seasonal stuff. White fish is good, tuna is good... I also like some of their cold dishes -- shredded burdock root, carrot, sesame all rolled up in yuba.
"It's about 400, 500rmb for one person...."
3. Franck
"I like Franck's food, atmosphere, its wine. Mr. Franck is a very nice guy, and the chef is Japanese -- he studied in France for, I think, four years. The food is very simple, but very complicated, you know? The terrine, the charcuterie, the one with the pickles, the mustard, the onions, the baguette..."
4. Tori King
"Owner is a Shanghainese guy who lived in Japan for 15 years, learned yakitori. Tori King is more izakaya-style, not only yakitori, also side dishes, hot pot, ramen... Not big. Upstairs is, eh, eight tables, total.... maybe 35 seats?
"His chicken is different, the free-range chicken from the farm -- a little more tough, more juicy, and more flavor. The sauce is not too strong; you can still taste the chicken flavor. A little salt is enough..
"Order the chicken leg with onion. His chicken meatballs are good, big, with some chopped shiso, chopped onions, and some soft bone inside -- the miso sauce on the side, and yuzu kosho on the side...
"Very inexpensive. One person, maybe a hundred kuai.... I always go here on my day off, or after work, with the chef from downstairs."
[Ed note: Tori King's a really casual yakitori / izakaya spot, full of businessmen in varying stages of rowdiness and inebriation. The grilled pork neck, another one of their specialties, is great.]
5. Da Marco / Yamazoto
Eh, number five, number five... Maybe Yamazato? Sukiyaki, kaiseki, quite expensive...
No, no... Da Marco. Da Marco... Pasta, spaghetti. I went two days ago. I go with my wife, often - the one in Xujiahui. But both locations are good. Pizza -- the anchovy one.
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amphibian, Oct 6th, 2009
Izakaya! oh i miss that so much... making mental note to go to Tori King... where's it?Please sign in or register to comment