ThomasM[PuristS]
14331
I'm a purist, Dean...
Mar 02, 2014,03:40 AM
Hi, Dean,
Again we butt heads (but in a most amicable way!
 
I have tried Kubei, three times, and I did like it; several hardcore Japanese friends hate it. Go figure, huh? (BTW I've tried both locations...)
I agree about the gold flakes, not my taste nor style, but hey, the eyes need stimulation too...
But I find this comment ironic coming from someone who recommended a place because of its title as Forbes magazines "Most Expensive Restaurant in the World..."
;-)
Before you bash the shirako, I suggest you try it. I'm personally NOT a fan of the steamed and chilled school of shirako presentation. Again, go figure...
Cheers,
TM
Ps: Dean, may I humbly suggest a slightly more...respectful way to express disagreement?
I have absolutely no issues with disagreement, and in fact welcome it. Healthy diversity of opinions is what makes life interesting and fora lively. And frankly, I deliberately have chosen the use of superlatives lately, something not normally my style (ref my writings over the past 15 years) to spice things up, since I've been accused of being too polite, hence bland. But still...notice the qualifier "...I have ever had..." in my use of "the best"...
However, statements like "...use of gold flakes..." by you in response draws conclusions not implied nor intended by me, and reflects more on your projected prejudices than my preferences.
Sorry for my poor picture taking skills, I wasn't able to properly capture the succulent sweetness of the uni, though I have to agree, the texture wasn't perfect that night - it didn't have that perfect "not too firm, not too watery soft" texture I personally like. Of course, I realize the French like their oursin firm, while some others like their uni runny (or firm, as bafun uni tends to be)
No comment about maki technique...
You say no disrespect but your words betray that disclaimer...
My ps offered in the most respectful way possible, of course.
Afterall, consider if I responded, "oh, so your mother is the one responsible for the embarrassingly low standard of nihon ryori in Britain..."
The internet is, alas, devoid of much context usually extant in traditional human interaction and communication, and presumed good will, civility, and respectfulness can only go so far...
Cheers, mate, and again, looking forward to break bread IN PERSON someday soon.
Pps: I introduced this place to a foodie friend, whose father was a butcher since just after WWII and supplied meat to Heston Blumenthal.
He agrees it's the best sushi in LA.
So what?
TM