Fresh Meadows, NY 11365
(718) 359-9245 | bageloasis.com
I’m not sure if NY’s supposedly best sushi restaurant is actually the best. Everything is GREAT. Nakazawa, the man himself, has an incredible personality, fish is freshly sourced from our two coasts and Japan, and service is spot-on. However, I still prefer Sushi Yasuda which certainly isn’t as hard of a reservation–you’ll need luck getting a reservation at Nakazawa now that they have four stars from the NY Times.
The whole sushi bar is seated at the same time, and omakase service mostly starts together. If one person is very late, likely the whole service will be a little behind (that was me, whoops!).
Here are some photos:
My latest discovery are the different (weird) stuffings for mooncakes. A group of Chinese Americans brought me to Kwong Wah Cake Co.; to their surprise I bought one of every flavor with full shock-and-awe exclamations and they had each only bought a snack for the day. Whoops!
Kwong Wah Cake Co. is a petite bakery on Grand St and Mott, just a stone’s throw away from Di Palo’s, my favorite deli.
They have a few flavors (which all also come in a salted yolk option–it looks like a hardboiled egg yolk in your mooncake):
Kwong Wah Cake Co.
210 Grand St # A
New York, NY 10013
If you are interested in more mooncake information this site proved pretty comprehensive: http://www.chinatownconnection.com/chinese-mooncake.htm
Gramercy Terrace is still a never fail lunch spot with lovely cocktails and a revised menu since I last went months back. They are done with the chicken fried steak and now have extra delicious chicken and waffles! The waffle is a lot more dessert-like than I expect for a breakfast waffle, but in an oh-so-good way. Highly recommended for a solid neighborhood eat in a beautiful setting. It also helps that it’s a stones throw away from my apartment.
2 Lexington Ave (at 21st St)
The wonderful thing about mochi is that you can put anything inside. If you need some inspiration you can go with chocolate ganache, ice cream, fruits, peanut butter, crushed cookies, jam, sweet bean/seed pastes, and even savory things. The only caveat is that you probably want whatever you are making to look good, so I would stick to foods that you know will keep the shape you want.
Sesame Peanut Butter – I didn’t have sesame paste in my house so I crushed sesame by hand with a mortar pestle and mixed it with peanut butter. I used about equal parts of both because I didn’t want a very sweet mochi (with too much peanut butter), and when you use more sesame it keeps it’s shape better.
Chocolate Ganache AKA Chocolate Truffles - It’s pretty straightforward to make a simple chocolate truffle; it is so simple that you’ll possibly not buy one ever again. You have two basic ingredients: chocolate and milk.