Tuesday lunch at Azami
As you enter to the left is an aquarium with crayfish lobster or pitik pitik
Showing off their fresh seafood 🙂 Dad loves this
Sawagani live Japanese crablets
Tori Karaage
Beef Yakiniku
Jay’s Dad was there too 🙂 ( For Jay 🙂 )
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Finally!!! 🙂 I was avoiding joining everyone wanting to try the new resto of Gaita. Finally we had a chance to try it. Congratulations Gaita!!! Heart2Heart loves anything Gaita! 🙂 I want to have a farmhouse!!! That looks like this 🙂 Going up to the second floor Looks like a restoration hardware chandelier 🙂 LOVE IT! This time Lucille made sure we ordered a lot! 🙂 Since we share every dish, she made sure we had enough so we were satisfied. Love the menu!! Stuck on recycled box cartons Veg and Fruit fry with Double Bagna Cauda We had a very efficient waiter! here he is bringing our hot water! 🙂 Fettucine Truffle Cream Organic Egg – YUMMY!!!!! [email_link]
The gang got together for trip planning!!! Thank you Tito Manny and Tita Ina for hosting the delicious brunch! The SGB ( Simbang Gabi group ) are going on a trip soon and me and my sister are lucky to be tagging along!! This is serious planning! 🙂 Tito Manny really does his research and he brought out his Fodor’s book Making sure we eat in Chef Arzak’s restaurant in San Sebastian Spain Mom also does her own research Food is the most important in the trip!! haha Our brunch prepared by Tita Ina What an extensive brunch spread!! 🙂 One of Tita Ina’s homemade specialties – Quail adobo! Whole and shredded Quesong puti station Fresh fruits and fresh fruit juices Mostly everything in the brunch buffet was homemade except for a few items. One of them was the Yummy bread pudding by Trish Villanueva! Previous entry: Bread and Butter Pudding by Trish Villanueva Jan 21, 2013 [email_link]
Two weeks ago Mom dragged me with her to the Legazpi market. We went so early, there were many booths still closed or setting up. We stayed a short while and I was able to take a few photos There was a section on the side which was all grilling – I was curious to try this and took home some and my boys said it was good This suman was good – it had leche flan inside – mom bought some for James Cute aprons 🙂 The daing kalaso was good, we bought some [email_link]
Last year during our lunch with Scott Tan of Bon Chon, he told us that he was working on secret projects 🙂 Finally one of the secrets is out! A franchise from Japan, Ginza Bairin! The first Tonkatsu restaurant in Ginza which opened in 1927. I was wondering why we never ate here and I asked Scott where it was in Ginza. Apparently you cannot spot this restaurant if you cannot read Japanese because the restaurant sign is in Japanese! 🙂 Previous entry: Team Bon Chon November 4, 2012 The day before it opened, we came over to try it I am so honored to meet third generation owner, Masaya Shibuya and the International Head Chef, Yoshijiro Miyakozawa Loved this unique looking gyoza!! It tastes good too! My Ramen boys will love this! It was the founder of Ginza Bairin who invented the tonkatsu sauce before anyone else. Before tonkatsu was being served only with catsup or soy sauce etc. Bairin in Japanese means plum tree and the grandson, Masaya Shibuya told me that his grandfather named the restaurant after the plum tree which his wife loved in her garden Three kinds of dippings for Tonkatsu at Ginza Bairin 1.) Just the plain plum sauce 2.) Sauce with the Sesame seeds 3.) Sesame seeds with pink Himalayan salt Tonkatsu sauce and salad dressings I noticed that the breadcrumbs was lighter than usual and according to Ginza Bairin Manager, Tetsuya Ohyabu, it’s because they use cottonseed oil ( also healthier ) Three ways to eat Tonkatsu, It was my first time to try Katsu Sando An interesting way to eat tonkatsu! The bread was so good and is made fresh by a Japanese baker The third way is Scott’s favorite way! He told me that this was the dish that made him love Ginza Bairin in Tokyo! Scott demonstrating how to eat the Katsudon! He takes it so seriously 🙂 No wonder he is so passionate about his business President and Owner, Masaya Shibuya – Third generation of Ginza Bairin My seat mate Ohyabu San and I like this dip – sesame seeds with himalayan salt And he told me he likes putting it on the rice too! So I copied him and realized I liked it too 🙂 They offer Teishoku sets where you can ask for free refills of any of the sides – the salad, the soup, rice and the fruit. The set is only P 425, P 445 and P 525! Other items on the menu International Head Chef, Yoshijiro Miyakozawa bringing our Unagi Katsu. First time for me to have Unagi as a katsu 🙂 Miyakozawa San travels all over the world to train the chefs of new franchisees To celebrate the launch, Shibuya San giving an old painting to Scott which has the Ginza Bairin pig mascot on it [email_link]
This entry got left behind in the San Francisco series. But this is an important part of our trip especially if Dad and Mom are with us. They are always nostalgic when we are in SF and they like to visit all their old spots 🙂 We used to live across Japan town and so this became our hang out too as kids. It’s still the same from long ago with some few stores that have changed. It’s looking a bit old but it is clean and has many choices of Asian restaurants and quaint boutiques selling Japanese and other Asia items We head down to restaurant row to have our lunch Lunch at this place where Dad and Mom used to always eat in. We are reminiscing 🙂 After lunch a little window shopping And my favorite is now here! 🙂 [email_link]
Jaime, the gourmet :-), says that this burger is his latest preference. He tried it here in the San Francisco Airport last year and told us about it so we tried it for ourselves We were in the San Francisco airport so I am not sure if prices are a bit higher here Friendly server who looks Mexican to me, but later spoke to me in Filipino! 🙂 Everyone else at the back are Filipinos 🙂 Click below to go to their website [email_link]
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