What's Next: Tokyo, Japan

I admit, I've been neglecting this blog. It's been a month since my last post and I still have Vegas posts to publish. Oops! Well, I've been working on a few things on my bucket list so that's my excuse. At least now I have something to look forward to. Something that readers can look forward to.

We're going to Tokyo! Thank United Airlines for slashing their airfare this week and allowing Hubs and I to afford to go there. Seriously, the airfares were around $2K for economy a few months ago. Tokyo seemed like a dream when my boss told me he spent nearly $6K to fly his family of three last April. Well, dreams do come true and now I can start planning our dinner itinerary.


On my list: 


Takazawa (formerly Aronia de Takazawa)

Nihonryori RyuGin

Le Chateau de Joel Robuchon

Other notable places:

• Sukiyabashi Jiro (most likely the Roppongi location as I'm lazy to learn Japanese to get into the Honten location).
• Laduree Ginza Mitsukoshi

Preview: Las Vegas

We spent a week in Las Vegas a few weeks ago. The only planned dinner was at Jaleo. For the rest of the week we just winged it. Best vacation in a long time: 12 hours of sleep and being able to find a place to eat at 2am. We also got bumped up in status on MLife (MGM's Player's club). Never thought we would ever reach Platinum. Well, at least I don't ever have to wait in line for anything, EVER.

La Jolla, CA: TBL3 at George's California Modern

Stone Levitation Ale

Coronado Orange Avenue Wit

1a. Black Truffle-Nori Bagna Cauda

1b. Chino Farms Vegetables

2. Spot Prawns - citrus, fennel, nasturtiums, lime blossom

3. Percebes - cooked in sea water

4. Clams - faves, lardo

5. Foie Gras - brioche foam, strawberries, beets

6. Poached Rabbit - sprouted legumes, peas, uni vinaigrette

7. A Wild Salad - spinach, radish pod, cattail heart, pine nuts

8. Squab - natal plum, bay flowers, buckwheat

9. Black Cod - asparagus, apple, prawn juice

10. Dry Aged Ribeye - green garlic, artichokes, balsamic

11. Carrots - dry age roasted, red wine carrot puree, marrow persillade

12. Peas - mint, white pepper pavlova

13. Chino Farms Strawberries - angel food, lemon

14. Chocolate - white miso ice cream, kinako, kuromitsu

In celebration of my 33rd birthday, I wanted to do something different. Rather than heading to Las Vegas, we dined at a local institution. The last time I dined at George's was in 2005. I haven't been back ever since. When I think about it, I'm not sure why. When I heard that Chef Trey Forshee was offering a multi-course tasting menu, I was curious to try it. After all, San Diego doesn't come across as a gastronomy hub.

Table 3 is essentially the best seat within George's California Modern overlooking La Jolla Cove. It is a 14-course tasting menu that is requested weeks in advance through Kristine Fogarty, Director of Special Events. The current price is $180 per person but I can see it going up in the near future. In my opinion, this menu is not for everyone. As the season changes, so does the local ingredients therefore you must keep an open mind and palette.

The menu that was served to us primarily focused on local vegetables and seafood. The abundance of produce that is available to us locally is amazing which made most of the courses quite enjoyable. Given the current price tag of this meal, I hope the menu continues to evolve in creativity and taste with hopes to one day take on the ranks of one of the best in the world.

Preview: TBL 3 @ George's California Modern

Spot Prawns - citrus, fennel, nasturtiums, lime blossom


Percebes - cooked in sea water


Poached Rabbit - sprouted legumes, peas, uni vinaigrette


Foie Gras - brioche foam, strawberries, beets

A preview from our dinner last night at George's California Modern in La Jolla, CA. TBL 3 is the exclusive 14-course tasting menu by Chef Trey Foshee. I will try to do a full post this weekend since it's still fresh on my mind.

101 Best Restaurants in America 2012

Last month an editor from Daily Meal asked if they can use a photo I took during a meal at miniBar. I'm always surprised whenever I get these requests because half the time they never get published anyway. Well, it was for real and my photo was featured in this year's 101 Best Restaurants in America 2012. The full article can be found here: http://www.thedailymeal.com/101-best-restaurants-america

miniBar ranked #65 on this year's list. The photo slideshow is found here: http://www.thedailymeal.com/101-best-restaurants-america-2012-slideshow. I'm pretty ecstatic to have my photo associated to a revered chef like Jose Andres and he's one of my favorite chefs of all time. Spanish chefs are so bad ass. Now if only I can get my Tickets photos published, that would be the icing on the cake.

Speaking of the list, I was also surprised that I've dined at a number of the restaurants (e.g. > 10) that made it onto the list this year.

94. Jaleo, Las Vegas (I dined at e so I assumed that counts)
87. Palena Cafe, Washington, D.C.
83. Ben's Chili Bowl, Wasnington, D.C.
81. The Bazaar, Los Angeles (again, dined at Saam which is inside the Bazaar)
76. Ad Hoc, Yountville, CA
75. Father's Office, Los Angeles, CA
67. Joe's Stone Crab, Miami, FL
65. minibar, Washington, D.C.
32. Joel Robuchon, Las Vegas, NV
29. Bouchon Bistro, Yountville, CA
10. Citronelle, Washington, D.C.
3. Chez Panisse, Berkeley, CA
2. Alinea, Chicago, IL

BTW, I have a very special tasting set up next week at TBL3 at George's California Modern. This will be my first local tasting in my hometown of San Diego. Stay tuned.

Chicago: Alinea

Pumpkin - curry, sage, coconut

Wine Pairing - Cocktail of Geoffroy Brut Luxardo Bitter and Pommeau de Normandie

Oyster Leaf - mignonette

King Crab - passionfruit, heart of palm, all spice

Mussel - saffron, chorizo, oregano

Razor Clam - carrot, soy, daikon

Wine Pairing - Barth 'Charta' Riesling, Rheingau 2008

Brook Trout - reflections of Steve Stallard

Pheasant - apple, shallot, burning leaves

Wine Pairing - Domaine Raymond Usseglio 'Rousanne Pur' Chateauneuf-de-Pape 2008

Wild Bass - caponata, mint, panella

Wine Pairing - Terre Nere 'Cuvee delle Vigne Niche' Etna Rosso 2009

Woolly Pig - fennel, orange, squid

Wild Mashrooms - pine, sumac, ramp

Wine Pairing- Lignier-Michelot Morey-Saint-Denis 'Aux Charmes' 2006

Hot Potato - cold potato, black truffle, butter

Venison - red cabbage, mustard, paprika

Wine Pairing - Prats & Syminton 'Chrysela', Douro 2007

Black Truffle - explosion, romaine, parmesan

Squab - Inspired by Miro

Wine Pairing - Valpolicella Classico Superiore 'TB' Bussola, Veneto 2006

Chestnut - veal heart, quince, root vegetables

Wine Pairing - The Rare Wine Co 'Boston Bual' Medeira

Snow - yuzu

Anjou Pear - jasmine, basil, balsamic

Wine Pairing - Casa de la Erminta 'Blanco Dulce' Jumilla 2009

Lemongrass - dragonfruit, thai basil, finger lime

Dark Chocolate - butternut squash, lingonberry, stout

Wine Pairing - Domaine Madeloc 'Robert Pages' Banyuls NV

Espresso

I arrived at Alinea exactly two years to the date from my previous meal in 2009. Coincidence? Maybe. I feel pretty lucky to dine here three times. Getting through the reservation line is not easy but each and every time I called, I had no problem getting a reservation. The key is patience and I hope luck is on my side the next time around.

So was it worth going for a third time? Definitely. The menu changes. There's always weird shit to see and experience. The weirder it is, the better. I never thought I would ever feel the same way as my first time minus the camera malfunctions. I was better prepared this time around, camera-wise, and the slightly deem lighting in the room didn't faze me. I did get annoyed by the couple sitting near me who were ill-prepared when shooting without flash. Plus they had the nerve to ask me to send them MY photos of the meal. I obviously ignored that request and left the restaurant before they could ask me for my email address.

Overall, I'll be back. Not this year but definitely next year.