Archives for posts with tag: tokyo hibachi and bar

Alan and I ventured into the Tokyo Hibachi & Bar Sunday evening.  It’s a lovely restaurant, with a sushi bar, hibachi grills, a small bar and a spacious dining area.  The waitstaff was also very polite, though we did experience a bit of ethnocentrism, which we’re used to.  The waitress constantly asked me for our response and ignored Alan, which seems to happen every time Alan and I go to an Asian restaurant (and was part of the reason why Alan and I stopped patronizing Panda Heaven).  Nevertheless, the food was very good and we are definitely eating there again!

Kumamoto oysters

The oysters arrived already cut and ready to eat.  They were accompanied by a spicy sauce and tasted remarkably delicious for seafood served in a landlocked state (I could have made a meal of them).  My other favorite oysters are served at Berret’s in Williamsburg.  The seafood served there is locally caught.

Flaming Volcano Roll

The volcano roll included eel, spicy tuna and cream cheese with a spicy mixture of crab, scallops and shrimp.

Bonsai Roll

The bonsai roll had tempura shrimp and spicy crab.  I can’t remember what else it included, but it was delicious as-is, without soy sauce and wasabi.

Tempura Green Tea Ice Cream

For dessert, we ordered fried ice cream.  The presentation was prettier than the photo shows, but I was using my BlackBerry and accidentally turned on the flash.  Alan and I both love green tea ice cream.  Haagen-Dazs is my favorite.


Miscellany Monday @ lowercase letters

+ tokyo hibachi and bar. On Sunday night, Alan and I tried a different Japanese restaurant, since we will never again return to Panda Heaven.  We ordered miso, Kumamoto oysters, sushi (he had a flaming volcano roll and I had a bonsai roll) and tempura green tea ice cream.  It was amazing and there will be more photos and our opinion of the restaurant to come.

Excuse the phone photo

+ books. On Saturday, Alan and I took the boys to a local park to play and lunch for a bit.  Then, we went to Barnes & Noble — we promised C that if he reads the entire Diary of a Wimpy Kid series (there are five), we’ll take him to see the movie.  If T reads the equivalent for a series he chose (Young Bond), he’ll be able to shadow a chef.  It should be a great way to encourage them to read more often — when I was younger, my dad always allowed my sister and me to pick a book from the bookstore, as long as we promised to read it.  And now my bookshelf is overflowing with well over 300 books (not including the nook’s virtual shelves).  I think C’s series is a bit elementary for his age group, but we have to start somewhere, and he really seems to enjoy the books (the boys spent most of Saturday afternoon and evening reading, which rarely happens).  Next, we’ll work on their penmanship.

+ recipes. I also baked hearty berry muffins on Thursday and prepared chicken nanban for dinner on Saturday.  For lunch, I cooked butternut squash and red onion pasta on Sunday.  I substituted apple sauce for the egg in the muffin mix (because directly prior to making the muffins, I made fried rice with the only two eggs left), and they turned out rather well.  They’re filling and yummy (and healthy!) without sacrificing flavor.  The chicken was also really good — I love the sauce (Alan made the classic sauce) and we will definitely have that for dinner again.  For the pasta, I couldn’t find the thyme and forgot the spinach, so I substituted persillade for the thyme and left out the greens completely.  I also added extra olive oil, and that was Sunday’s lunch.

+ honors thesis. I was invited to write an honors thesis (which is required to graduate with College Honors and Departmental Distinction).  I also received my audit and need seven classes to graduate (plus the suggested independent study to accompany my thesis, which makes eight).  Four courses a semester is the common course load here, but I’m considering taking on more to ease spring semester of senior year (especially if I’ll be winding up wedding plans, moving plans and starting career plans).  It’s times like these that I wish I would have taken the risk of adding a fifth course every semester — I could have graduated a year early.