Champagne tastes and caviar dreams.
6 Likes
Champagne wishes and caviar dreams (?)… RIP Robin Leach
6 Likes
I stand corrected. Thanks @J_L.
3 Likes
i’m amazed at how this bento seems to get better and better. all the proteins were excellent as usual, but the seared duck breast was the best i’ve had so far, oh so soft and tender with a nice pinkish hue. this week i was smitten with all the incredible vegetables, each and everyone was infused with so much flavor, it was like biting into a dashi gusher. the shittake nimono was an explosion of umami, the eggplant was literally dripping with liquid, and the chrysanthemum greens were little bites of citrus to reset your palate.
the attention to detail is also unbelievable. for instance, i noticed how the little cup of chrysanthemum greens was not just one big tangled clump of greens, rather, it was made up of tiny, distinct, individual portions, so when you reach in with your chopsticks you easily pull out a perfect bite size.
chef go is a true, legit shokunin.
agedashi eggplant
dried shiitake nimono
carrot nimono
chrysanthemum greens with sudachi citrus
japanese cucumber with sesame and salt
honshimeji mushroom ohitashi
baby kabu (japanese turnip)
pickled daikon
winter melon in ginger dashi
satsuma sweet potato mitsu-ni
koshihikari rice with root vegetables
seared duck breast
grilled hokkaido scallop shioyaki
snow crab claw sunomono
snow crab tofu
black cod saikyo yaki
wild mexican white shrimp shinjo
dashimaki tamago
datemaki tamago
fin
24 Likes
I never grow tired of seeing your reviews of this box. All the flavors so amazingly perfect.
6 Likes
I can’t look at these reviews on my phone anymore. Scared my 8 year old will see these pictures and request bento box. Great pictures. So glad I was finally able to try out the bento box. Truly memorable.
9 Likes
Dude when I was your kids age I was eating bento boxes at Yaohan (before Mitsuwa, actually not bad imo) and AYCE at Todai (actually decent for AYCE in Torrance/Santa Monica) at this rate he/she is going to request Saito or Jiro to make sushi for their 12th birthday!!!
The Children of Foodies especially Asian Americans , palates would be so developed from all this exposure from their parents. My mom and dad introduces me to Chinese/Japanese food, but Vietnamese/Korean/Thai/Mexican I kinda learned on my own. If I have kids you best believe I am going to expose them to everything, hopefully it don’t backfire lol
8 Likes
Start putting money away. Oysters, sushi and Hayato bento boxes are very expensive. I didn’t post the review yet but we went to The Ranch for my parents 50th anniversary yesterday. My 10 year old said their steak (prime dry aged) was better than Bristol Farms. What a mess I’ve made for myself.
11 Likes
Oh my did your 10 y/o have the cowboy rib eye? Dry aged steak eating at 10 lol shoot I was eating steak with ketchup and rice at that age
4 Likes
High class was buying the good meat from Stater Bros.
3 Likes
i remember when I used to eat sardines for dinner
7 Likes
From the little red cans?
1 Like
You are not a fan of the Notorious BIG are you lol
But yes red can sardines are classic!! For me now my sardines has to be wild caught. They are the perfect food, both for macro and micro nutrients. Heart benefits as well with the Omega 3’s. And for sushi…Iwashi has so much flavor! It was my favorite bite at Shin Sushi
5 Likes
He had some of our Delmonico. When I was growing up going to a fancy restaurant meant eating from the all you can eat shrimp cocktail with a sirloin. Maybe once a year.
2 Likes
If you do decide to go down this path, a dedicated sushi budget is requisite, else you’ll be literally eating into the college fund lol.
5 Likes
Oh, I used to LOVE trips to Black Angus. But mainly for the baked potato and sour cream, actually… 
1 Like
Now I got two rides a limousine and a chauffeur.
@JeetKuneBao I had todai or whatever the restaurant was named after (started with an “O”, maybe?) when I was 21 and thought it was one of the best meals of my life…
5 Likes
I love this thread…at 10, McDonald’s was a special occasion treat. Crab nights at home were celebratory meals. And filet mignon in Mom’s stir-fry was a big deal.
These lucky chowpups to be exposed to such great food.
6 Likes
I could not contain my excitement as a kid when we went to Sizzler…
8 Likes
This is a special topic that Anthony Bourdain tried to delve into but was lost in cultural translation IMO
2 Likes