Really love their decoration which likes a stage for chef - noda New York - Buy Reservations
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😍 5/5 - Really love their decoration which likes a stage for chef
By 👻 @Christina W., 03/27/2020 3:00 am
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Really love their decoration which likes a stage for chef and customers. And the Shari here was a little bit tough but special that I like.menu of the day w/ tasting notes:Burdock Surinagashi牛蒡汁Uni Chawanmushi雲丹茶碗蒸しHirame Engawa平目縁側 Hotate帆立(tender)Ankimo鮟肝(soft smooth and balance)Nodoguro Sakamushi喉黒酒蒸し(fat)Wakame若布(fresh)Kinmedai金目鯛Sakura Masu桜鱒(soft)Komochi Yari Ika子持ち槍烏賊 Kanpachi間八Akami赤身Chu-toro中トロ(favo)O-toro大トロBafun Uni馬糞雲丹/赤うに Murasaki Uni紫雲丹/白うにShiro Ebi白海老(lemon sweet)Kani蟹(dislike)Anago穴子(second favo)Akadashi 赤だし(bitter)Negitoro Makiネギトロ巻き Tamago玉子 Wasanbon Ice Cream和三盆Soba Cha蕎麦茶--------Chinese Version:NoMad Bar同街一块低调的玻璃上贴着"6 WEST 28th",推开那扇门径直走进右侧的廊道,漆黑中挂着一个"绊"字,这就是入口了。虽然不再是个speakeasy,但仍保留了那股神秘感,带着年代感的吧台,复古的绒布沙发,一束光线从帷幕紧闭的缝隙间射出来,客人小酌着,像在等待今晚的百老汇演出......noda可谓是东西方艺术的杂糅,他家月牙状的吧台和灯光设计,实在太喜欢八位一场的仿佛不是顿晚餐,灯光聚焦处即是舞台,在座是观众亦是推动情节不可或缺的角色。每场戏都是独一无二的,每个角色在主与被之间悦动,随心畅所欲言,至于鱼和米,信由专业的人来拿捏岂不妙哉。Tsunoda Shigeyuki (角田茂之)曾在銀座いわ修业,出品多Iwa的风格。他的舎利蛮有辨识度,酸味干净,极少糖,偏硬,空气感强颗粒分明。个人蛮喜欢的。提几贯简评无法诠释的:- 海胆鱼子酱蛋羹,与其说是茶碗蒸不如说似布丁,奶油口感和甜香,细腻柔和。- 比目魚縁側,えんがわ是一个肥瘦兼备的部位,口感的平衡和细腻,给了这块部位最灵魂的宝藏。- 带子槍烏賊,和桜鱒同为三月的时令珍宝。chef对于烏賊的处理相当得当,嫩而多汁又不失弹性,像极了一颗团子,口中回味酱香甘甜(纽约人民只能明年再会了- 雲丹,今日两种连上,均产自北海道。先是较常见的短刺海胆,口味甘甜,更有海洋的清香之气。后者是长刺海胆,咸腥气冲,重口。- 作结的手卷,想表白那片紫蘇,解了我和大トロ打死合不来的结!是春天的清香- 厚燒玉子,并非传统玉子烧,虾浆混入玉子,更像口感丝滑的布丁他家服务,除了chef真滴会聊之外,其他人就是拼命卖酒......(之前有朋友愤然吐槽小费乱扣,不多评价)详情见大众和微博吧
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