Latest news with #Edomae-style
San Francisco Chronicle
14-06-2025
- Entertainment
- San Francisco Chronicle
This new Wine Country restaurant makes all its own pasta. This is the one to order
Each week, critic MacKenzie Chung Fegan shares some of her favorite recent bites, the dishes and snacks and baked goods that didn't find their way into a full review. Want the list a few days earlier? Sign up for her free newsletter, Bite Curious. Creste di gallo, a short-cut pasta, is so named because of its resemblance to a cockscomb, but the version at Stella reminds me more of octopus tentacles entwined under a shower of cheese and parsley. The new Kenwood restaurant from the team behind the Glen Ellen Star makes all its pastas in house, and the creste di gallo ($27) dish is a standout. It embraces the flavor profile of a chicken liver crostino, the sweetness of vidalia onions and aged balsamic vinegar playing off the earthiness of a brothy chicken liver ragu. I'm sure other cuts of pasta would have worked equally well, but I appreciate the playfulness of serving a rooster's comb alongside a chicken's liver. Like everyone else who goes into an office, I'm constantly on the hunt for good lunch options within walking distance of the Chronicle's building on Fifth and Mission. I thought I had exhausted them all, but I recently came across The Roll, a Japanese restaurant that specializes in Edomae-style sushi that opened last year. Its signature roll ($15) was well seasoned and generous with the fish, but what I'll return for is the stuffed spins on inari sushi, which typically feature rice tucked inside pockets of fried tofu. Each one resembles a sweet little boat. The Roll offers three for $17 or five for $26, including a side of seaweed salad, and each piece is big enough to split between two people, if somewhat difficult to cut in half. I was tickled to see, in addition to more usual topping suspects like dry-aged tuna ($6) and salmon with yuzu kosho ($6), less conventional options like corn cheese ($5) and yakiniku beef topped with a quail egg ($5). Gougères are simply too small. I could eat a dozen of those darling cheesy puffs, 70% air and barely larger than a ping pong ball. Tartine apparently agrees, because its gougère is no dainty passed hors d'oeuvre — it's massive, more like a concha or bialy in size. A burnished, Gruyere-topped crust gives way to a beautifully rich and eggy interior. Aside from the brobdingnagian proportions, what sets Tartine's gougère apart is the assertive presence of black pepper. Cacio e pepe fans, this one's for you.
Mint
01-05-2025
- Entertainment
- Mint
Weekend food plan: Four-hands dinners and a Michelin experience
Chef Harish Rao, who is known for his contemporary interpretations of coastal south Indian cuisine is all set to showcase the culinary diversity of the region with a five-course meal at Kolkata's beloved restaurant and bar Sienna on 3 May. The brand chef of Hosa, a charming restaurant tucked away in the lanes of Siolim in Goa, plans to woo Kolkatans with some of his signature dishes such as toddy shop prawns, coconut milk rasam, kari dosa with bone marrow hollandaise, and coconut jasmine dessert. On 10 May, Sienna will take over the Hosa kitchen with an à la carte menu featuring grilled golda with ghilu hollandaise, kalojeere pork, kakda and malay jhol, and makha shondesh and mishti doi for desserts. For reservations, contact Sienna +91-9903608899; Hosa +91-7498627977. What happens when a chef who creatively merges Japanese and Indian flavours collaborates with a culinary genius known for his modern takes on some of Mumbai's classic eats? Bandra Born is popping up at Inja in the capital on 1 and 2 May for a nine-course dining experience, where chefs Adwait Anantwar and Gresham Fernandes will blend their unique culinary styles comprising some best-sellers from both the restaurants, and a few fresh dishes. For reservations, contact +91-8130805888. Sushi at Adrift Kaya, New Delhi. After creating some of the most acclaimed dining experiences in Los Angeles, Dubai, Tokyo and Singapore, chef David Myers has successfully built Adrift Kaya through his ingredient-driven menus in an izakaya-style approach. Fondly known as the 'gypsy chef', he will be collaborating with expert sushi chef Masa Ishibashi, who is known for his Edomae-style sushi, a tradition that can be traced back to 200 years in the Edo period of Japan. This is the first time the Michelin-starred chefs will come together to curate an eight-course experience on 2 and 3 May in Delhi. There are two seatings for the dinners — 7 PM and 9 PM. For more details, follow @AdriftKaya on Instagram. First Published: 1 May 2025, 04:00 PM IST
Business Standard
29-04-2025
- Entertainment
- Business Standard
Two Culinary Giants Come Together for A Milestone 3rd Year Celebration of Adrift Kaya
PRNewswire New Delhi [India], April 29: Adrift Kaya, one of New Delhi's finest modern Japanese dining destinations, is set to mark a milestone moment in its culinary journey. This May, as the restaurant celebrates three years of epicurean excellence, it promises an unparalleled gastronomic experience, unlike anything the capital has seen before. 2 epicurean legends, 2 icon dinners, 1 epic celebration. A milestone celebration calls for a landmark event, and this year, Adrift Kaya is bringing together two Michelin-starred icons--Chef David Myers and Chef Masa Ishibashi--for an exclusive epicurean collaboration. For the first time ever, Delhi will witness two culinary greats crafting a menu that fuses innovation with deep-rooted tradition, redefining the city's fine-dining landscape. Book your seat today. Meet the Icons Chef David Myers - The Gypsy Chef's Take on Japanese Cuisine: A Michelin-starred chef, global restaurateur, and culinary innovator, David Myers--widely known as the Gypsy Chef--has shaped dining experiences across Los Angeles, Singapore, Tokyo, and Dubai. With a philosophy that celebrates bold flavors and ingredient-driven cuisine, Chef Myers has established Adrift Kaya as a leading name in New Delhi's culinary scene, introducing the city to a modern, Izakaya-style dining experience. His dedication to craftsmanship and boundary-pushing creativity makes him the perfect collaborator for this momentous occasion. Chef Masa Ishibashi - The Master of Edomae Sushi: Joining him is Chef Masa Ishibashi, a revered master of Edomae-style sushi, a tradition dating back over 200 years to the Edo period. Born into a family of sushi chefs, Chef Ishibashi has spent decades honing his craft, elevating Edomae sushi to an art form that blends precision, history, and innovation. His illustrious career includes multiple Michelin stars, with accolades spanning Tokyo, Singapore, and Malaysia. As the driving force behind Sushi Masa in Tokyo's prestigious Ginza district, as well as other celebrated restaurants in Asia, Chef Ishibashi is known for his exceptional precision, dedication to seasonality, and use of the finest Japanese ingredients. His philosophy treats sushi as a performance art--where every movement, every cut, and every plate tells a story of heritage and mastery. A Feast of Innovation and Tradition For the first time in New Delhi, these two culinary powerhouses will join forces to curate an eight-course dining experience that seamlessly blends contemporary Japanese innovation with time-honored sushi traditions. Chef Masa will showcase his signature Edomae sushi, meticulously prepared using traditional techniques such as aging, curing, and marination to enhance flavours and textures. Crafted with the finest seasonal ingredients flown in from Japan, this menu will offer guests a rare chance to savor an authentic, world-class sushi experience in the heart of the capital. Known for their meticulous craftsmanship and respect for traditional techniques, this epicurean collaboration of 2 culinary legends is a tribute to the past, enhanced by modern innovation and a befitting milestone celebration for Adrift Kaya. Exclusive Collaboration Dinner Details Dates: 2nd & 3rd May, 2025 Time: 7 PM - Midnight (last seating at 9 PM) Price on Request This once-in-a-lifetime dining experience is set to be one of the most sought-after reservations in Delhi's fine-dining history. For media inquiries, reservations, and further details, please contact: Nikhila Palat, Mob: +91 9820033396, Email: nikhila@ Follow us on: Instagram: @AdriftKaya Website:
Business Upturn
29-04-2025
- Entertainment
- Business Upturn
Two Culinary Giants Come Together for A Milestone 3rd Year Celebration of Adrift Kaya
~2 epicurean legends, 2 icon dinners, 1 epic celebration~ NEW DELHI , April 29, 2025 /PRNewswire/ — Adrift Kaya, one of New Delhi's finest modern Japanese dining destinations, is set to mark a milestone moment in its culinary journey. This May, as the restaurant celebrates three years of epicurean excellence, it promises an unparalleled gastronomic experience, unlike anything the capital has seen before. A milestone celebration calls for a landmark event, and this year, Adrift Kaya is bringing together two Michelin-starred icons—Chef David Myers and Chef Masa Ishibashi—for an exclusive epicurean collaboration. For the first time ever, Delhi will witness two culinary greats crafting a menu that fuses innovation with deep-rooted tradition, redefining the city's fine-dining landscape. Book your seat today. Meet the Icons Chef David Myers – The Gypsy Chef's Take on Japanese Cuisine: A Michelin-starred chef, global restaurateur, and culinary innovator, David Myers—widely known as the Gypsy Chef—has shaped dining experiences across Los Angeles , Singapore , Tokyo , and Dubai . With a philosophy that celebrates bold flavors and ingredient-driven cuisine, Chef Myers has established Adrift Kaya as a leading name in New Delhi's culinary scene, introducing the city to a modern, Izakaya-style dining experience. His dedication to craftsmanship and boundary-pushing creativity makes him the perfect collaborator for this momentous occasion. Chef Masa Ishibashi – The Master of Edomae Sushi: Joining him is Chef Masa Ishibashi, a revered master of Edomae-style sushi, a tradition dating back over 200 years to the Edo period. Born into a family of sushi chefs, Chef Ishibashi has spent decades honing his craft, elevating Edomae sushi to an art form that blends precision, history, and innovation. His illustrious career includes multiple Michelin stars, with accolades spanning Tokyo , Singapore , and Malaysia . As the driving force behind Sushi Masa in Tokyo's prestigious Ginza district, as well as other celebrated restaurants in Asia , Chef Ishibashi is known for his exceptional precision, dedication to seasonality, and use of the finest Japanese ingredients. His philosophy treats sushi as a performance art—where every movement, every cut, and every plate tells a story of heritage and mastery. A Feast of Innovation and Tradition For the first time in New Delhi , these two culinary powerhouses will join forces to curate an eight-course dining experience that seamlessly blends contemporary Japanese innovation with time-honored sushi traditions. Chef Masa will showcase his signature Edomae sushi, meticulously prepared using traditional techniques such as aging, curing, and marination to enhance flavours and textures. Crafted with the finest seasonal ingredients flown in from Japan , this menu will offer guests a rare chance to savor an authentic, world-class sushi experience in the heart of the capital. Known for their meticulous craftsmanship and respect for traditional techniques, this epicurean collaboration of 2 culinary legends is a tribute to the past, enhanced by modern innovation and a befitting milestone celebration for Adrift Kaya. Exclusive Collaboration Dinner Details Dates: 2nd & 3rd May, 2025 Time: 7 PM – Midnight (last seating at 9 PM ) Price on Request
