Nearly There!
By Tenza Izakaya
on Wednesday, April 28, 2010
11:40 PM
, in
design
,
food
,
interior
,
kitchen
,
renovation
,
shop
,
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Things are really heating up in the shop fast! We've never seen so many workers cramming for space in the little restaurant trying to cut, mount and clean-up at the same time. 2 more days to end of the week and 2 more days to completion of renovation works.
The glass doors are up together with the lightbox that will be our signage.
We think the wood veneer above the counter lends a touch of class to the restaurant. Don't worry about the spotlights, they are LED, so there will be little heat to distract you from the dining experience at the counter or spoil your food.
We met some food and sake suppliers today and will be seeing more of them tomorrow. The European salmon supply is returning to normal but that's not a huge concern to us in the first place. The real bad news is that Japan has placed a ban on beef export. NO WAGYU! At least not from Japan. We firmly believe in quality of what we serve lies in the quality of our raw ingredients. There is no replacement for Japanese beef, especially Miyazaki beef (some say the best wagyu in the world). Yes, there are Australian Tajima Wagyu and USA Snake River Wagyu, but these are technically not Japanese beef and therefore not the real deal. When it comes to meat, it's not just about the animal breed or feed that they consume but there's also husbandry of the animal and passion of the ranchers that determine quality of the meat. Maybe we will spend more time talking about the different grades and types of wagyu on another day but just be aware that not all wagyu come from Japan.
The Big One is still there. Waiting...
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