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Archive for Foodie

Takeda Two

Aug18

Restaurant: Takeda Sushi [1, 2]

Location: 123 Astronaut Ellison S Onizuka St #307, Los Angeles, CA 90012. (213) 613-0083

Date: April 11, 2025

Cuisine: Japanese Sushi

Rating: Could be the best sushi I’ve had in LA

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Since opening its quietly elegant doors in 2021 at 118 Judge John Aiso Street in Little Tokyo, Sushi Takeda has become an insider favorite among Los Angeles omakase counters. The restaurant is owned and helmed by chef-proprietor Hideyuki “Hideo” Takeda, a Tokyo native who spent decades honing Edomae technique at respected sushi bars in both Japan and Southern California before striking out on his own. His 14-seat space is a study in restrained Japanese design—blond hinoki, charcoal slate, and a single, gleaming sushi bar where every evening’s service unfolds like a choreographed whisper.

Takeda’s culinary philosophy centers on precision, seasonality, and minimal intervention: fish is flown in daily from Toyosu Market or sourced from specialty West Coast fishermen, then meticulously aged, cured, or lightly torched to coax out umami. Koshihikari rice seasoned with akazu red vinegar is molded into compact, two-bite nigiri that vanish as quickly as they appear. The effect is a serene, almost meditative progression of flavors—Santa Barbara uni laced with yuzu, lightly pickled kohada, sublimely fatty toro—served directly from the chef’s hand. In a downtown scene crowded with high-profile sushi counters, Sushi Takeda occupies a niche of understated excellence, earning nods from critics and dedicated regulars alike for delivering one of the city’s most authentic, deeply personal omakase experiences.

With its vibrant pink umbrellas and sleek modern architecture, the airy outdoor space invites diners to indulge in a lively culinary experience, seamlessly blending contemporary design with a relaxed, sociable atmosphere.

Takeda’s omakase is formally Edomae yet unmistakably personal. He seasons Koshihikari rice with a blend of two akazu (sake-lees vinegars) for contrast and temperature-controls every neta in individual cedar drawers, but he allows himself flourishes learned in California: a whisper of smoked soy on kinmedai, freshly grated wasabi folded with Santa Barbara uni, or an optional pairing of Hokkaido scallop and Baja citrus that would scandalize the purists back home. Influences range from his mentor Masaki Sato—who drilled into him the virtue of restraint—to the late LA pioneer Hiro Urasawa, whose theatrical minimalism convinced Takeda that intimacy could be as memorable as luxury.

Within three years the restaurant earned a Michelin star, a spot on the Los Angeles Times “101 Best Restaurants,” and a quiet cult among visiting chefs. Takeda credits the accolades to a philosophy he phrases simply: “Ichigo-ichie—one moment, one meeting.” The night’s menu is built not around status fish but around conversation: what the diner is curious about, what the fisherman happened to land, what the season offers that will never be repeated in exactly the same way. “Technique keeps the past alive,” he likes to say, “but hospitality is how we cook for the present.”

Bathed in a serene palette of soft yellows and clean lines, Sushi Takeda’s exterior beckons diners with its understated elegance — way understated.

The menu at Sushi Takeda features a curated Signature Omakase experience.

The 2009 Batard-Montrachet from Domaine Leflaive is a stunning representation of Burgundy’s Grand Cru pedigree. This rich, complex Chardonnay showcases aromas of ripe stone fruits, subtle oak, and a hint of minerality, reflecting its terroir beautifully. With a creamy texture and vibrant acidity, it pairs exquisitely with lobster in a butter sauce or a delicate roasted chicken.

As an example of exceptional craftsmanship, this wine delights with layers of flavor, including notes of hazelnut and honey, complemented by a long, elegant finish. The vintage’s warm growing season has resulted in a wine that is approachable now yet possesses the structure to evolve gracefully over time, making it a perfect choice for special occasions.

Baby eel and uni is a delightful combination that showcases the ocean’s bounty. The tender, slightly chewy texture of the baby eel pairs beautifully with the creamy, briny richness of the uni, creating a harmonious balance of flavors that is both fresh and indulgent.

Hairy crab ball is a delightful dish that showcases the sweet, tender meat of hairy crab, expertly blended into a savory ball. Its crispy exterior gives way to a rich, flavorful filling, making each bite a satisfying experience that captures the essence of coastal cuisine.

Salon, located in the renowned Côte des Blancs region of Champagne, produces this exquisite 1996 vintage, a true embodiment of elegance and finesse. Known for its pure Chardonnay expression, this Champagne showcases notes of white flowers, citrus zest, and a hint of brioche. Its creamy texture and persistent bubbles make it a perfect pairing for delicate seafood dishes, such as oysters or lobster.

The 1996 vintage is particularly celebrated for its balance and aging potential, allowing it to develop complex flavors over time. With its vibrant acidity and minerality, this wine not only delights the palate but also invigorates the senses, making it an exceptional choice for special occasions or sophisticated gatherings.


Blue fin.

Condiments.

Conch.

Young red snapper.

Presented with an air of quiet elegance, the dish Umi no Sachi captivates the senses with its vibrant hues of deep emerald and gold. The aroma wafts gently, an inviting blend of umami and the briny essence of the ocean, drawing you closer. The texture is a harmonious interplay of creamy richness enveloped in a delicate, crisp seaweed that crackles with each bite. As you savor it, the flavor unfolds—subtle yet profound, with layers of sweetness and a whisper of saltiness that linger, echoing the sea’s bounty and leaving a memorable imprint on the palate.

Spechial uni from near Kobe—almost “aged.” This delicacy boasts a creamy texture and a subtly sweet, briny flavor that lingers on the palate, showcasing the unique umami profile of the region. Its appearance is a vibrant golden hue, inviting and luxurious.

Eaten with toasted nori and creamy like fermented butter! The combination offers a delightful contrast between the crisp, umami-rich nori and the rich, velvety texture of the dish, creating a harmonious balance that is both comforting and indulgent.


Bluefin tuna.

Chef Hideyuki Takeda was born in Sapporo, where his family ran a small fish-wholesaling business that kept him on the docks before dawn from the time he could walk. After an apprenticeship in the kitchens of Tokyo’s Tsukiji market district, he spent a decade behind the counter at some of the capital’s most exacting Edomae houses—first at Sushi Matsunami in Nihonbashi and later at the two-Michelin-starred Sushi Shin in Ginza—before moving to California in 2012. Los Angeles diners first met him as head itamae at the original Sushi Zo in downtown; stints at Q and Shiki Beverly Hills followed, sharpening both his English and his understanding of the American palate. In 2020 he struck out on his own, opening Sushi Takeda on a quiet second-floor mezzanine in DTLA’s Jewelry District, where the 10-seat hinoki counter now books out weeks in advance.


Firefly squid.

The Salon Champagne, produced in the renowned Côte des Blancs region of France, is a stunning example of a vintage Blanc de Blancs. The 2008 vintage showcases a remarkable balance of crisp acidity and delicate effervescence, offering notes of green apple, citrus zest, and a touch of brioche. This elegant sparkling wine pairs exquisitely with seafood dishes, particularly freshly shucked oysters or a delicate lobster salad.

With its rich history and meticulous craftsmanship, Salon’s wines are a celebration of terroir, making it a perfect choice for special occasions. The 2008 vintage’s complexity and depth resonate beautifully with the refined palate, ensuring a memorable tasting experience that elevates any gathering.

Squid with bottarga is a delightful dish that showcases the briny richness of the sea. The tender squid is perfectly complemented by the umami-packed bottarga, creating a harmonious balance of flavors and textures. Its elegant presentation invites you to savor each bite, making it a memorable culinary experience.

Chawanmushi with seaweed, yuzu, and oyster is a delicate Japanese steamed egg custard that beautifully balances savory and umami flavors. The silky texture is complemented by the briny richness of the oyster and the bright citrus notes of yuzu, creating a dish that is both comforting and refreshing.


Squid egg!  (sack)

The squid eggs out of their case. Not for the faint of heart.

Mackerel.

Firefly squid a second way, marinated with sake and Chinese wine. This dish showcases the delicate sweetness of the squid, enhanced by the umami of the marinade, resulting in a tender and flavorful bite that is visually striking with its iridescent hues.

Abalone with abalone sauce is a dish that showcases the delicate, briny flavor of the sea. The tender, slightly chewy texture of the abalone is beautifully complemented by the rich, umami-packed sauce, creating a harmonious balance that is both luxurious and satisfying.

The 1999 Chablis Grand Cru Clos from Domaine William Fèvre showcases the pinnacle of Chardonnay from the Chablis region. Its vibrant acidity balances the complex layers of citrus, green apple, and a hint of flint, reflecting the terroir’s unique minerality. This elegant wine pairs beautifully with fresh oysters or poached fish, enhancing the dish’s delicate flavors.

The rich history of this Grand Cru, marked by its limestone soil and meticulous vineyard practices, results in an exquisite wine that evolves gracefully with age. The 1999 vintage, in particular, offers a luscious mouthfeel and a long, persistent finish, making it a perfect accompaniment to creamy sauces or aged cheeses.


Goldeneye snapper.

Kama toro (collar). I’m not sure I’ve had this anywhere other than ootoro. This cut is known for its rich, buttery texture and a delicate balance of savory flavors, making it a true delicacy for sushi lovers.

Shirako agodashi is a delightful dish that showcases the delicate flavors of cod milt, served in a savory dashi broth. The silky texture of the shirako contrasts beautifully with the umami-rich broth, creating a comforting and unique experience that is both intriguing and satisfying.

Saba (Japanese mackerel) with crispy nori is a delightful dish that showcases the rich, buttery flavor of the fish, complemented by the satisfying crunch of the nori. The combination creates a beautiful contrast in texture, making each bite a pleasure.

Sardine shiso roll is a delightful fusion of flavors, marrying the rich, umami taste of sardines with the refreshing, herbaceous notes of shiso. The roll presents a vibrant appearance, with the deep green shiso leaves wrapping around the succulent sardine, creating a harmonious balance of textures and tastes that is both satisfying and invigorating.


Sardine.

The 2008 Meursault from Domaine Coche-Dury, hailing from the prestigious Burgundy region, showcases the elegance and complexity that this producer is renowned for. This Chardonnay presents a rich bouquet of ripe pear and toasted hazelnuts, interlaced with a vibrant minerality. With its lush texture and refreshing acidity, it pairs beautifully with roasted chicken or creamy risottos, enhancing the dish’s flavors while offering a delightful contrast.

Each sip reveals layers of flavor, with hints of citrus and a subtle touch of oak, reflecting the meticulous craftsmanship of Coche-Dury. This vintage is particularly noteworthy for its balance and finesse, making it an excellent companion for dishes like lobster with butter sauce or a classic Coq au Vin.


Scallop.

Baby sea eel.

Belt fish.

Ikura and Uni are a delightful pairing that showcases the ocean’s bounty. The briny burst of the ikura, or salmon roe, contrasts beautifully with the creamy, buttery richness of the uni, or sea urchin. Together, they create a luxurious experience that is both visually stunning and decadently flavorful.

Tamago is a delicate Japanese omelet, often served in sushi or as a standalone dish. Its soft, slightly sweet layers are expertly folded, creating a beautiful golden hue that is both visually appealing and satisfying to the palate. The balance of flavor and texture makes it a beloved staple in Japanese cuisine.

Yuzu spritz is a refreshing cocktail that beautifully balances the bright, citrusy notes of yuzu with a crisp effervescence. Its vibrant appearance and zesty flavor make it a delightful choice for warm days, offering a unique twist on the classic spritz that invigorates the palate.

Meet our enthusiastic diner, raising a glass to celebrate the exquisite flavors of the evening.

Chef selfie.

This was one incredible lineup of sushi and wine. Wow!

This was totally my style of omakase. It was mostly nigri, with each piece being both distinct and and memorable, almost sublime. The subtle curing, the deft but restrained use of “toppings”, and the assertive rice are all out of this world. It’s expensive. It’s a bit high maintenance. It’s for purists. But it is incredible!

For more LA dining reviews click here.

Related posts:

  1. Final Miyagi
  2. Totally Takeda
  3. Delightful Danbi
  4. Foodie Kusano
  5. Soy Sauce Mexican Chilies
By: agavin
Comments (0)
Posted in: Food
Tagged as: Champagne, DTLA, Foodie, Foodie Club, Friday Night, Sushi, White Burgundy, Wine

Northern Cafe Temple City

Jan26

Restaurant: Northern Cafe

Location: 9608 Las Tunas Dr, Temple City, CA 91780. (626) 286-5288

Date: May 5 & July 23, 2023

Cuisine: Northern Chinese

Rating: Great private room experience

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Normal Northern Cafe is a solid but casual fast casual spot but…
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Northern Cafe in Temple City sure is a bit different than the ones in Century City or West LA as we shall see in this special dinner organized by Eve and another I put together myself.
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The normal dining room is fairly normal NC.
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But they have 5 private rooms, a smaller one being shown here.
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We set up in this larger one.
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It’s pretty big.
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It even has a bit of a lounge area, perfect for organizing our wines.
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I think this is the “regular” menu.

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And this epic tome is the special menu!

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Spicy Cucumbers. Nice garlicky cucumber salad.
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Cold Flavored Pork Head. Very chewy texture that was offputting to some with a lovely, but highly porcine, flavor.

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Up first came this big installment of Geoduck sashimi. This is the body meat and it was served on ice with Astrea Caviar that Eve brought. Turns out geoduck is excellent with caviar! And this was some very fine geoduck with a very clean mild sea flavor and a nice chewy texture.

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It was served with soy sauce and (faux) wasabi.

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We had pre-ordered several large live lobsters and the tails were served as sashimi. Probably the best “Chinese” lobster sashimi I’ve had. Quite lovely and subtle.
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Eve also brought her own King Crab! They sell it on the menu, but she BYOCed.
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King Crab Salty Egg Yolk. The crab might have been a touch overcooked in this prep but the yolk batter, which is not normally my favorite, was quite good as it wasn’t too salty or too pasty.
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Bamboo Shoot with Shredded Pork. I loved this dish. It was a pretty classic brown sauce, but very tasty, and the crunchy bamboo was delightful with that bit of porky flavor (classic Chinese velveted slivered pork).
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Pork Spareribs with Garlic. Chewy, salty, and very tasty.
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Pork and Scallion Pancake. This is a kind of classic Beijing meat pie with a filling that is probably the same as standard dumpling filling: pork, ginger, green onions. They were super greasy, but great.
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House Special Smoked Duck. It was served with a bit of hoisin and some Northern style pancakes. The meat was really flavorful, but VERY salty, almost to the Smithfield ham level. Speaking of that, because it was salted, smoked, and cured, it tasted not unlike ham — just ducky ham.
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This are the flaky pancakes for the duck.
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Next they brought out this lovely Cloisonné hot pot.
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This is the basic broth, but Eve ordered it as “mushroom chicken” and so…
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They added a mess of mushrooms and…
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Some raw chicken.
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This mix was allowed to boil for 20-30 minutes (covered).
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Here is the result.
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First we were served cups. The broth was incredible, with a very deep woodsy and comforting chicken and mushroom flavor. The short boil had extracted a lot of flavor.
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For extra things to add to our hot pot we kept it fairly simple, enjoying the legs of our crab. Boiled for 20-30 seconds they were incredibly sweet and succulent.

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These lobster “bits” were chopped up and reason to be tossed into the pot.
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Also some tofu.
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And greens. We kept drinking this broth (with the stuff) throughout the evening as it was delicious.

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As was this incredible delicious of live Grouper.
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The grouper meat cooked in a bout 30 seconds and was subtle and delicious.
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Rib Eye and Lamb Shoulder to boil in the pot. These meats, alone of what we had tonight, is better (IMHO) with the spicy broth served at various Sichuan hot pots.

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Some extra fish was also fried up “salt and pepper” style — aka MSG style.
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Clams with Basil. This is the classic Chiuchow dish that’s a bit Vietnamese/Cambodian. Some nice basil flavor and a good number of succulent clams. I enjoyed this, even if the clam meat was a bit evasive.
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Sauteed Cabbage. I always love this classic and it didn’t dissapoint. This was a simple rendition with a lot of garlic and oil, but cooked perfectly. It didn’t have either the ham (and its nice lardy flavor) or dried shrimp or chilis that some versions of the dish have, so it wasn’t the most flavorful I’ve ever had, but the crunchy texture on the oily cabbage was lovely.
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French Chopped Beef with snowflake. Chunks of filet with black bepper sauce. I don’t generally love this dish as I consider it a bit boring, but this one had a real black pepper kick which in combination with the onions was quite enjoyable.
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The geoduck neck came back fried. Quite nice, but not nearly as delightful a fry as the Longo version.
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Eve also brought not one but two Turbot!
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Turbo steamed with ginger, garlic, spring onions, and soy. This fish is best done this way, simply, so that the soft mild flesh and generous cartilage can be enjoyed “as is.”

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Crab Custard. This is the third dish from our King Crab.
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The custard was a bit stiff, and while still delicious, didn’t have that silken texture I really love.
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Yang Chow (or everything) fried rice. Absolutely awesome fried rice with big whole shrimp and chunks of fried pork.
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Walnut Shrimp. Fu ordered this guilty pleasure classic, joking that it was for the white guys, but this was a first rate example. The shrimp were succulent and the fry nice and crispy, perfectly offset by the sweet mayo and walnuts.
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Fried fish with green batter. This is a Hangzhou dish. There green tea is added to the batter. I’m not sure it was tea here or some other variant, but it was a nice tempura-style deep fried fish. Right out of the frier too as it was very hot and juicy.

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House Special Smoked Duck. Very salty, but very good. With that smokey cured pastrami-like flavor. Lots of “flavor.”
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Pea Tendrils with Garlic. Great version of this basic dish.
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MaPo Tofu. Not a bad version at all. Some Ma and a bit of meat.
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Beef & Scallion Roll. Awesome version of this with some hoisin and cilantro. Quite lovely.
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Boiled dumplings. Probably pork. Delicious for sure. I didn’t (finally) manage to get some black vinegar for them. Really I like a proper dumpling sauce, but vinegar will do.1A4A9212
XLB. Solid versions.
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Scallion pancake. Bready, but really tasty — particularly with some black vinegar.
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Inside.
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Pan fried dumplings. I’m not sure if this was the same filling. It was late, but they were also good. Skin was a little thick on these, not like the amazing You Kitchen variants, but like all decent dumplings they were hot and delicious.
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Nocciola Crunch Gelato — Nocciola (hazelnut) base made with egg yolk and Pure PGI Piedmont hazelnut paste mixed with Nestle’s Buncha Crunch — made by me for @sweetmilkgelato — new higher fat base formulation — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #Chocolate #Nestle #crunch
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Hojicha Latte NSA Gelato – Ceremonial Hojicha Roasted Green Tea base with No Sugar Added (Allulose) — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #matcha #Hojicha #GreenTea #Allulose #NSA

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Cannoli and Baklava’s Evil American Lovechild — made by me for @sweetmilkgelato — Base crafted from Galbani Whole Milk Ricotta and Sicilian Toasted Noto Romano Almond Paste with a touch of the sugar subbed out for Sicilian Honey. Mixed in is Malibu Honey, California Pistachios, and house-made Gluten Free Honey Graham Crackers (almond flour and so good you can’t tell them from the wheat flour version)! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #ricotta #almond #RicottaCheese #cheese #Sicily #honey #GrahamCracker #pistachio
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Cap’N Crunch Gelato – Smooth Peanut Base with house-made White Chocolate Coated Crunch Berries! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peanut #cereal #CrunchBerry #CapNCrunch
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Fu makes off with a bit of booty for the family.
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Meal 1 (May 2023), was a super fun night. Awesome wines — and only one red thank Dionysus (given the food). Company was amazing too and the food really stood out. I enjoyed this slightly northern twist and they seem to have an excellent and very flexible Chinese kitchen and great private rooms. Who would have thought at a Northern Cafe? Service was super friendly and excellent too. We did get too many dishes too fast because no one gave them the “one at a time” instructions and fast is the Chinese default. Still, an awesome time and awesome food. That broth was really amazing!
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Meal 2 (July 2023).

For more dining reviews click here.

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Just a bit of great wine!
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And some fire water.

Related posts:

  1. Westwood Chinese – Northern Cafe
  2. Northern Chinese
  3. Hot Pot Longo
  4. Century City Heat
  5. Happy Table 2X
By: agavin
Comments (0)
Posted in: Food
Tagged as: Babykillers, BYOG, Caviar, Chinese cuisine, Foodie, Foodie Club, Gelato, geoduck, hot pot, Seafood, SGV, Wine

Foodie Photography 101

Oct09

As is fairly obvious from my umpteen food reviews, I take a lot of pictures of food. For such a static target, for a number of reasons, the plate isn’t so easy to photograph. Mostly this comes down to light and distance. Restaurants are often dark and food is fairly small and right in front of you. This distance factor throws it into the realm of macro photography (subjects at very near distances).

I use three different cameras. I’ll go over them all here, in ascending order of size, weight, and quality. As a general rule of thumb the bigger and more expensive a camera is, the better the pictures. It’s also worth noting that all food photos below were processed in Adobe Lightroom and are not “as shot”. I’ll discuss this at the bottom of the post.

The cellphone camera is ubiquitous these days, but for me only an option of last resort.


This sushi pic is about as decent as a good (iphone 4) camera will take, and even with post-processing, that isn’t very good.


And in a dark restaurant, you’re stuck with these hideous flash shots. The flash on these tiny camera has a range of about a foot and an ugly falloff. If you have to use the cellphone, try and hold it very steady, and home it’s lunch time and the window is behind you (keep the light behind the lens).


Next up, and pretty acceptable, is a snapshot camera that is good at macro photography. I use a Canon S90. This is older and has been replaced by the S95 and S100. Any of the three are good, the newer ones are better. They are among the only small cameras to shoot in RAW mode and to focus well at short distances. The S90 is small enough to pocket and I use it for casual meals.


A typical flash shot from the S90. It’s not bad. The camera has a small aperture and hence a very large depth of field which makes for easy focusing (but a flat look). It’s very useful to zoom the camera in and pull physically back so the flash doesn’t get too close to the food and easily blow out the image (overexpose).


My third camera is my “real” camera, the amazing Canon EOS 5D Mark II. But any Canon or Nikon DLSR should do fairly well. While the DSLR is much larger and heavier, it takes a MUCH better picture. Not only is the resolution higher but it handles low light far better. Still, shooting food with a SLR isn’t easy.


This is a typical bad result. A normal lens can’t focus on something less than two feet away and so you have to step way back. Without a flash (and a normal flash doesn’t work well on food) you can easily end up with a soft image like above.


The solution to this distance problem is a macro lens. I usually use the Canon EF 50mm f/2.5 Compact Macro. This is a very sharp prime lens (on a full frame camera 50mm is good for food, it might be even better on the more common crop sensor cameras, but you might have to pull back a bit). This lens is even cheap for a macro at $284, as many of Canon’s macro lens are two or four times that. It’s only problem is the non-USM focusing that’s slow as a dog. Food, fortunately doesn’t move.


But in a very dark restaurant (and despite the appearance of this color and exposure corrected photo, Pizzeria Mozza is very dark) one ends up at f2.5 and a high ISO. Combine that with the very short distance to the plate and you get an incredibly small depth of field. Hence, crust in focus, pizza blurry.


This and the light problem are nicely solved by the bulky Canon MR-14EX Macro Ring. Ideally, you’d want a light box (a big soft glowing box) but this is not practical in restaurants :-), but the white LED light from the flash ring is less directed than a regular flash (which will also do in a pinch).


It makes for a honking big rig, but with the macro lens and the TTL flash exposure adjustment it takes great close up pictures in a pitch black room (the flash can be used as a focus light too).


Hence this lovely photo, with just enough depth of field to give the dish some character and depth. Still, you have to watch the distance and f-stop, even with the flash, but you don’t have to pump the ISO up as high as without it.

Which finally brings me to Lightroom. Significant discussion of post processing is outside the scope of this post. Photoshop and many other products can allow you to clean up your images, but none do it as easily and quickly as Lightroom. Going through a 60 photo meal can be tedious, but with Lightroom you can do a decent job in five minutes, then quickly batch upload via a vast array of plugins.


To give you an idea how important this is. Check out this image right out of the camera, taken using the 5D and the macro lens, but no flash.


With light three clicks I fix the white balance, the exposure, and correct for lens aberrations. I see so many food bloggers uploading dim orange photos. There’s just no need.

Hopefully this quick little tutorial helps you get the most out of your food photos. Even if you don’t have a big fancy camera, the trick of pulling back and zooming in with a snapshot flash helps both exposure and dealing with the “too close to focus” problem.

Find all of my food reviews here.

Related posts:

  1. Food as Art: Melisse
  2. Quick Eats: Pizzeria Mozza
By: agavin
Comments (23)
Posted in: Food, Technology
Tagged as: Adobe Photoshop Lightroom, Camera, Canon, Canon EOS 5D Mark II, Canon PowerShot S90, Digital single-lens reflex camera, DSLR, Food, Foodie, iPhone, Macro photography, macrophotography, Photography

Food as Art: Bistro LQ

Nov05

Restaurant: Bistro LQ [1, 2]

Location: 8009 Beverly Blvd. Los Angeles, CA 90048. (323) 951-1088

Date: October 12, 2010

Cuisine: Modern French

Rating: Food was very good. Service lagged a bit behind.

 

This restaurant is a year and a half old, and the chef, Laurent Queniox, is French, having worked at Maxim’s in Paris, and then at the Hôtel Négresco in Nice (My wife and I ate there on our Honeymoon, but it was probably long after his time). He bounced around through various LA joints, including his own Bistro K in Pasadena, before opening this one. The food itself is very much like what modern one and two star Michelin places in France are doing, with a 25% dash of California thrown in.

We went with our usual Foodie friends, and hence only considered the 7 course ($70) versus the 10 course ($90) tasting menus. We settled on the 7 course after the waiter told us the 10 course was A LOT of food. They have a 7 course vegetarian menu too which very much excited the vegetarian member of our party.

The first Amuse, “Sea urchin tapioca pudding with yuzo kocho,” tasted like it sounded. The food was exciting out of the gate, but we did have minor service issues. For example, even though we’d gone over the whole “vegetarian” bit at length with the waiter, out came an Sea urchin Amuse for said party. Bus service brought them, and a request for a vegetarian varient took… awhile.

More goodies from my cellar. If you’ve been reading my posts you will notice I don’t screw around in the Burgundy department. Parker gives this Jadot 1997 Grand Cru Chambertin Clos de Beze 94-96 points, saying “harvested at an unheard of (for Burgundy) 14.2 natural potential alcohol. This black/purple-colored benchmark-setter displays saliva-inducing cookie dough and cherry syrup aromas. Immensely ripe and concentrated, yet pure, fresh, and noble, it conquers the taster with unending layers of jammy compote-like fruit flavors. Awesomely dense, deep, fresh, and refined, this stunner has the potential to ultimately merit a score in the high 90s. It seamlessly combines the New World’s over-ripeness and fruit-forward characteristics with Burgundy’s trademark balance, elegance, and structure. The lucky few that will secure a few bottles of this nectar should note that it should be at its peak of maturity between 2003-2015. Bravo!”

But, again the service had some issues. He triggered one of my pet peaves and took awhile to get the bottle opened. I nearly pulled out the Screwpull I keep in my case and took care of it myself (I have no problem beating waiters to the job). He got the bottle open, but I did have to pour for the table the whole night. I don’t really mind, but with food of this calibre a glass should never go empty, it certainly wouldn’t in France.

“Venison Tartar, Green Chartreuse Gelee, Pomme Frite.” The frites were a tiny bit soggy. But the tartar! Yum!

It deserves a closeup. The little quail egg is dumped on top and eaten with the raw venison. Slimy in a good way, rich, and delicious.

“Haddock, from Scotland, marinated in olive oil, Blinis Pancake, Ricotta Lemon Mousse and American Sevruga Caviar.” Nothing wrong with this dish either — although it wasn’t the tartar.

This was a vegetarian vegetable soup. It tasted of fresh veggie, as it should have.

“Salted Cod, Lentils, Octopus, Smoked Duck Wing, Morcella, Piquillo Pepper.” This was a very tasty combination of… a lot of flavors. The richness surrounding the cod made one able to half think it was lobster.

“Salmon, Cippolini Onions, Braised Carrots, Smoked Salt, Wild Mushrooms.”

“Red beet, and burrata sorbet.” A slightly criminal use of Burrata (which I buy by the tub from Bay Cities Deli and make into my own treats — I’ll post sometime), but excellent nonetheless.

“Artichokes, Goast Cheese Curd, Confit Tomatoes.”

This was a kind of fried sweetbreads (veal or beef I think) in a corn soup/ polenta like meal. It tasted VERY good. Sweetbreads, however, are one of the few dishes that give me a minor case of the willies, so I had to pretend they were something else. I also kept imagining my rising uric acid levels.

This was a vegetarian something I didn’t try, but it looked good.

“Hanger Steak, Served with Glazed Shallots, Sweet Potato Smear.” This didn’t suck either.

The 2008 Flor de Pingus, which I had written about bringing to Bazaar (this actually was first), deep inky, but silky smooth. Parker gives it 96 saying, “The 2008 Flor de Pingus had been in bottle for 2 weeks when I tasted it. It offers up an enticing nose of smoke, Asian spices, incense, espresso, black cherry, and blackberry. On the palate it displays outstanding volume, intensity, and balance. Rich, dense, and succulent, it has enough structure to evolve for 4-5 years and will offer prime drinking from 2015 to 2028.”

The cheese. They had a good cart, including some really nice stinky ones, and Eppoisses.

And the condiments were REALLY good, with a variety of different “sauces” and toppings. Walnut and hazelnut, Roasted Cumin Seeds, Canneberges Chutney with Cloves and Walnuts, Apple Gellee, Huckleberries Gellee, Bell pepper Mustard, Tomatillo and Figues Compote, Pumpkin Ginger Truffle honey, Homemade Green Ketchup.

The honey, cumin, and nuts were on a separate plate.

“Pot De Creme. Espresso and Chocolate, Butterscotch Bread Pudding, Vietnamese Coffee, Hazelnut Ice Cream.” This was REALLY good too.

The Petite Fours were also top notch.

Look at these. The marshmallow had a lovely citrus flavor. There was a nice pate de fruits, macaroons, and even little cupcakes with cream-cheese icing. It was all great.

Food-wise, this was a meal worthy of 2 Michelin stars, I’ve had better or worse at such establishments in France depending on how the wind blows. But Bistro LQ needs to get their service up to snuff with the food if they want to play in those leagues. Although, to tell the truth, it didn’t really bother me. The waiter was very nice, and he left the wine bottle on the table so I could self pour. Certainly there was no attitude, they just didn’t show the flawless professionalism of the kind of staff that this sort of food usually commands. But then again, it doesn’t have the prices either (a Paris 3 star can sometimes be 220 Euros for one dish). All in all, we were very satisfied, and will be back to tackle the 10 course.

Related posts:

  1. Food as Art: Melisse
  2. Food as Art: Ludobites 6.0
  3. Food as Art: The Bazaar
  4. Food as Art: Calima
  5. Quick Eats: Brunch at Tavern
By: agavin
Comments (6)
Posted in: Food
Tagged as: Burgundy, California, Chambertin, Cooking, Cuisine, Dessert, Food, Foodie, France, Hanger Steak, Los Angeles, Michelin, Paris, Restaurant, reviews, vegetarian, Vegetarianism
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