Local Kitchen

At first glance these onion rings look pretty decent. But after taking a bite, they are pre' disappointing. Breading and texture are very well executed, but flavoring (or seasoning, to be more exact) is totally off. THIS is exactly the information I've been teaching in my cooking class. It is sad to find that there are still so many professional cooks who have no idea what the COOKING is all about. We went to this place for a grass fed burger today. despite the fact that their burgers were quite good, I don't think we will go back, just because of their lack of concept of "seasoning properly".
今日初めて試しに行ったグラスフェッドのバーガーを売りにするお店で、オニオンリングを食べてみたところが、一口目でがっかりしてしまい、二口目から後は食べるのが苦痛に感じるほどだった。カリカリの衣や揚げ具合などは申し分ないレベルだったけど、なにしろ味付けが完璧になってない。これなんだよね、僕が自分の料理教室で毎回の様にお客さん達に言ってる事って。それにしても、いまだにプロの料理人でこんな失敗を犯してしまう人たちが沢山いるんだね！残念！！バーガーは美味しかったけど、ここにはもう２度と行かないだろうな。

Super yummy vegan lunch platter at the Plus Veganic in Jiyugaoka. I can't even count how many variety of veggies are used in this platter. Everything is so flavorful!

Okutama de lunch! Lunch at the creek side in Okutama area. Homemade soft tofu in bibimbap style.
ちょっと訳ありで奥多摩にランチをしに来ました。手作りおぼろ豆腐ビビンバです。

これは贔屓にしている地元のメキシコ料理店の一皿だけど、こういうのが日本では食べれないのが残念だね😢。ここの海老の火入れ具合が絶妙なんだよね！
In Japan I haven’t yet found Mexican dish like this, which was prepared by a local Mexican diner close to our home in the US.

Dear Local Kitchen fans, due to overwhelmingly congested scheduling in April, I decided not to host any pop-up events this month.

I will be heading to Tokyo in the end of April, and come back to Seattle in 2nd week of June. During my stay in Japan, I will plan for my next pop-up events on June, as soon as I come back from Japan.

Also, I'm thinking to host more pop-ups (Local Kitchen) this year, possibly twice a month. Although it's going to be very casual dining and coffee tasting events, you will be tasting something very unique, rare and tasty things.

See you soon!

These were few of the outstanding dishes we had last night at izakaya "Ichi".
昨晩「いち」で頂いた絶品メニューの一部です。